Wednesday, June 16, 2010
My loving husband...
The final product (with no help at all from the wife!)
Things I'm loving, not loving...
Thursday, June 10, 2010
Things I'm loving...
Most of mum's side of the family in one photo!!
(half or more are overseas in various places)
Most of mum's side of the family in one photo!!
(half or more are overseas in various places)
The 'Outlaws'
(yes, they voluntarily did that hand signal)
(yes, they voluntarily did that hand signal)
Things I'm loving not so much...
That I probably only see them once every 5 years or so
Things I'm loving...
Beautiful winter mornings from our deck!!
Things I'm loving...
Scrummy home cooked meals!!
(marinated rabbit chops with corn & homemade chips-yum)
Scrummy home cooked meals!!
(marinated rabbit chops with corn & homemade chips-yum)
Things I'm loving...
Cabinets made with love!!
(thanks to my fave brother in law - Brendan)
(thanks to my fave brother in law - Brendan)
Things I'm loving not so much...
SECRETS!!
(argh I hate keeping them and them being kept from me)
SECRETS!!
(argh I hate keeping them and them being kept from me)
How to make your own yoghurt...
Wednesday, June 2, 2010
Crockpot yoghurt
You will need:
Crockpot
71/2 cups milk (or just use 2litres if you can't be bothered measuring)
1/2 cup starter yoghurt (with live cultures)
Heat on low for 2 hours and 45 mins
Turn off crockpot without taking the lid off.
After 3 hours (to let the milk cool down to the right temperature), take out about 2 cups of the warm milk and put into a mixing bowl. You may need to get rid of the skin first!
Add 1/2 cup of starter yoghurt and mix the starter yoghurt and milk together with a whisk.
I used Cyclops Plain Organic originally, then every other time just put aside 1/2 cup of the yoghurt I made.
You can probably use any type of yoghurt you like, but just make sure it has live active cultures in it and is not vanilla flavoured.
Then put your mixed yoghurt back into the crockpot and mix well until it is totally combined with the rest of the milk.
Put lid back on and wrap in a thick bath towel. I put mine in the hot water cupboard, but it really doesn't matter too much.
Leave for 8-12hours.
Refrigerate for 3hours and then eat.
You can add so many different things to this recipe!
- Honey or sugar to sweeten -
- Passionfruit pulp -
- Fruit-dried or canned or fresh -
- vanilla essence (just remember to take out 1/2 cup first to start your next batch) -
