Woolworths_Taste__January_2019

it, start checking it after 4 hours and stop

when it reaches a flavour and consistency

you like. Avoid stirring the yoghurt until it

has fully set. 7 Once the yoghurt has set

to your liking, remove it from the oven. If

you see any watery whey on the surface of

the yoghurt, you can drain it off or whisk it

back into the yoghurt before transferring

to containers. Whisking also gives the

yoghurt a more consistent creamy texture.

Transfer into storage containers, cover and

refrigerate. Home-made yoghurt will keep

for about 2 weeks in the fridge.

Cook’s note: Save ½ cup of yoghurt to

use to culture your next batch. If after a

few batches it starts to taste a bit strange

or you notice that it’s not culturing quite

as quickly, another unwelcome bacteria

may have appeared in your yoghurt, or the

strain is becoming weak. As long as the

latest batch still tastes okay you can eat it,

but go back to using commercially made

yoghurt in your next batch.

Culture club

You’ll find yoghurt in many different

guises around the world – and it’s not

just eaten with granola

Greek-style (or strained) yoghurt

hasbeenstrainedtoremovethe

whey, resulting in a thicker consistency

with a distinctive sour taste. It has a

high fat content and is often used in

cooking as it can withstand higher

temperatures without curdling. It’s

also delicious drizzled with honey,

or with Hannah’s potato skins and

blisteredtomatoesonpage123.

Hangop(literally “hang up”)

is a Dutch strained yoghurt eaten

as a dessert. It can also be made

with buttermilk.

Labnehis slightly thicker than

strained yoghurt and is usually eaten

like hummus, spread on a plate and

drizzled with olive oil. It’s also often

paired as a dip with za’atar. It can also

be dried and shaped into balls, rolled

in herbs and stored in olive oil. Labneh

becomes more sour as it ages. Here’s

a little inside info: you’ll find it in the

fridge at Woolies, too.

PREP TALK

Labneh medium-fat soft cheese,

R21.99 for 150 g.

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