Delicious Aga Yoghurt

Bacon and eggs are out for the summer at least and fresh, virtuous fruit and live yoghurt is in. I’m attempting to wean my 12YO off sugary breakfast cereals, scotch pancakes with syrup and toast lathered with jam for breakfast. This is no easy task as (apart from the sugary cereals) I am very partial to the aforementioned myself.

My mother wafted in clutching a jar of white stuff recently. It said chutney on the jar but I was not easily fooled! She proffered it in my direction regally declaring “live Aga Yoghurt! Darling.”

Oh yes Mother, I know, I make it all the time (I didn’t and I don’t). Cue clandestine googling in office with door shut and several attempts later and I was able to proffer my own jar of homemade yoghurt to Chris in the office. “Aga Yoghurt, Chris. It’s amazing and so cheap!”

Hence virtuous fruits and yoghurt for breakfast, (Lizzie heaps on the sugar too *rolls eyes*)at this rate I’ll be taking out a tenancy on a small holding and going all Good Life on you!

 

Aga Yoghurt

Ingredients

1 pint (550ml) milk

1 tbsp live natural yoghurt

 

Method

  • Put the milk into a pan and bring to the boil on the simmering Transfer the pan, uncovered, to the simmering oven for 5 minutes for thin yoghurt or 30 minutes for thick (Greek-style) yoghurt.
  • Remove from the oven and allow to cool on the side to blood temperature (i.e. you can feel no temperature difference when you insert your finger.) Stir in the live yoghurt and then pour into a jug. Cover and stand on a folded tea towel on the back of the Aga. Cover with another folded tea towel and leave for at least 4 hours or overnight.
  • When the yoghurt has thickened and set, remove from the back of the Aga and allow to cool completely. Store Yoghurt in the fridge.
  • Use a spoonful from this batch for the next batch…and so on.
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