Yesterday I ate some of my first ever homemade yoghurt!
I’m a big yoghurt fan. I use it in everything, sweet and savoury, sometimes as a side and sometimes as the main event. It does wonders for my gut and I love that my body can handle yoghurt even when I’ve overindulged in other forms of dairy. The thing is the whole milk natural yoghurt I prefer is kind of expensive (around $6 a tub) and I go through a lot of it. Cue my new book purchase Wild Fermentation by Sandor Ellix Katz.
It actually hadn’t occurred to me that yoghurt was simply fermented milk and I certainly didn’t know this was something I could make at home. What a pleasant surprise! It is so easy and cheap- all you need is a litre of milk and a tablespoon of starter culture (i.e. live yoghurt). Warm the milk, add your yoghurt, leave overnight somewhere warm and bam- homemade yoghurt!
Until now I thought I was doing pretty well cooking from scratch, I certainly never buy things like bottled pasta sauce for example, but now I realise I can step things up a notch. Cooking from scratch isn’t just about avoiding packaged foods but getting back to raw ingredients. I had viewed yoghurt as an ingredient but really it is a food product made from milk, just like butter and cheese. Cheese will be my next adventure. I plan on making labneh this week with some of my yoghurt.
I love that cooking from scratch allows me to tailor our food to our family’s needs. I love knowing exactly what we’re eating. I love the simplicity of my shopping list and that a smaller list of ingredients to purchase means less companies to research and compare to ensure they meet our family values and budget. I love the feeling of accomplishment I get when I master a new skill, recipe, or technique. Do you cook from scratch? What do you believe ‘from scratch’ to be and what do you love about it?