other dried fruit.
Only slightly more complitwelve hours in a cool place,
until you are left with a small cated to make is fresh
yoghurt, which can also be
patty of milk solids in the
made without any chemicals
cloth.
or equipment.
To the milk solids add salt to
taste and mix it in well with a Heat a litre of milk until the
fork. Now add herbs or spices first shimmer of boiling is
seen. On the Highveld this
of your choice to make a
will mean the milk has
simple, cheap yet delicious
o
reached about 95 C, effecflavoured cottage cheese.
tively killing off any harmful
Caraway seed works well, as
bacteria in the milk that may
does coarsely-ground black
spoil the finished product.
pepper or chili flakes for a
cheese with bite. Or try garlic Some swear by the addition
of a couple of spoons of
and chives. For a dessert
cheese add a handful of finely powdered milk to make the
yoghurt richer and creamier,
chopped seedless raisins or
but if you use a good, fresh
full cream milk this is
unnecessary.
Allow the milk to cool to
lukewarm. This can be
speeded up by placing the
saucepan into a sink full of
cold water.
To the milk add a generous
dessert-spoon-ful of unflavoured natural yoghurt which
Baby’s bottle-warmer cum yoghurtyou will have bought from
maker
From page 48
IN THE KITCHEN
your supermarket. Look for
Greek or Bulgarian yoghurts
for the purpose.
Blend this in well using a
whisk till the added yoghurt
has dissolved completely.
Decant this mixture into a
bowl, cover it and allow it to
stand for six to twelve hours
in a warm place. Overnight in
a gently-cooling oven after
dinner has been cooked is
ideal. In summer, when even
night-time temperatures are
in the 20s one can get away
with leaving the bowl on
one's counter-top.
Or, invest in a baby’s bottlewarmer which will double as
a yoghurt-maker.
By morning the cultures in the
mixture will have worked
their magic and the milk will
have solidified into yoghurt.
It will still, however, contain a
large volume of whey, which
will separate out over time. To
speed up the process, in turn
making what has become
known as Greek yoghurt (of
which no self-respecting
BOTTLES
From page 48
frequently) mistaken by
illiterate workers and children
as containing drinkable
substances, with disastrous
and often fatal results.
In this regard the sale by
retailers of paraffin in cold
drink bottles, while convenient
and cheap, results in many
poisonings and deaths eac