Yoghurt is a relatively new ingredient to the western world, despite being a staple in the Middle East for centuries, which is probably why most yoghurt you find on the shelves of Australian supermarkets isn’t really yoghurt, but a mixture of skim milk powder, gelatine, cream, xanthan gum (for texture), yoghurt bacteria, sugar, salt, additives and flavourings. The West seems to favour yoghurt as a creamy, indulgent dessert style food, and it’s mostly eaten cold and sweet. One of the differentiating aspects of Middle-Eastern cuisine is how yoghurt is used for cooking: we make yoghurt soup and boil meats and vegetables in it. I won’t elaborate, as I’ve discussed this before in my labna post here, which is well worth reading, so go read it.
Little Sara is now 8.5 months old. She’s eating a huge variety of food already: apples, pears, custard apples, apricots, plums, blueberries, blackberries, nectarines, watermelon, rockmelon, bread, chicken, beef, lamb, zucchini, pumpkin, silverbeet, hummus, sweet potatoes, cucumber and a whole lot of other wonderful things. It’s now time to see how she handles dairy products, and yoghurt is a good first choice. Obviously, additive laden yoghurt isn’t what I have in mind. Lebanese brands of yoghurt are fine, but I want a bit more quality control in Sara’s first yoghurt, so I made a batch for her. She might have some for lunch today. I’m draining some of the whey to give her creamier yoghurt. This is a deciding moment. Is she Lebanese and, like me, love the stuff, or will her mother’s English genes dominate?
To make yoghurt, bring 2 liters of milk to 83 degrees and cool it to 46 degrees. Add 3 tbsp yoghurt from that tub you have in the fridge (provided that it’s real yoghurt). Mix it in properly. Cover the pot and keep in a warm place for 24 hours. Voila.