Well Autumn has turned up with a vengence. We had so much rain last night the paddling pool, which I emptied yesterday of a little bit of water - was full this morning. I am astounded at the volume. And ole' breezy is blowing a gale too - not so good for my plans to collect elderberries. Took the children out this morning to jump in puddles and have a run around the park. I took the opportunity to investigate the elderberry trees and blackberry bushes and while there's a few berries that aren't properly ripe yet, the gales are stripping the trees of berries. The blackberry bushes are beginning to produce berries, no ripe ones yet though.
Elderberries notwithstanding, my ventures into homemade yoghurt have been a complete gastronomical success. With some tredipation I lifted the lid on the yoghurt pot and discovered, to my delight, thick, creamy yoghurt. It doesn't have the face squelching tartness I was expecting either - it's creamy, mild and oh so delicious!
Almost a litre of yoghurt made for about 80p - although that was using normal UHT milk, I would have preferred organic, alas the Co-op didn't have any. I am stunned at the ease of this process, too. Add 2 tsp of live yoghurt to 900ml of room temp UHT milk (I also added 2 tbsp of dried milk to make a thicker yoghurt), gently mix, pop the jug in the warmer and leave for 8 hours or overnight. That's it.
Straining produces a greek set yoghurt.. and further straining (i..e for a longer period) creates a cream cheese. Mmmm. So, I'm presently seeking out where to buy cheese cloth :-)
And as the weather is really very autumnal, I decided the ole' favourite of cheesy tuna and sweet corn pasta was in order for lunch - extra special; I made a roux cheese sauce mixed it with the pasta, tuna and sweetcorn and then topped with grated mozerella & parmasan cheese and baked for 15-20 mins.