Sourdough Country Loaf
My Rye Sourdough Starter
My first yoghurt
My sourdough baking is going quite well. I had a couple of failure loaves (flat bricks)after I put my starter in the fridge and tried to make bread too soon after getting it out of the fridge. I realise now I must feed it for a couple of days before trying to use it.
I made some yummy yoghurt yesterday. Here is what I did:
Heated 4 cups of milk - to just boiling point
let the milk cool to baby bottle temperature.
Mixed two tablespoons of plain yummy natural Tasmanian Yoghurt (no added sweeteners or artificial ingredients)with a small amount of the warm milk and then stirred it back into the remaining warm milk.
Poured mixture into two warm sterilised jars which I had dried in the oven. Sealed the jars with lids.
Wrapped the two jars in two warm towels (I warmed the towels in the oven - which had been turned off) after I sterilised the jars.
Placed the wrapped jars in a supermarket cooler bag, zipped up the bag and placed it all in my microwave oven (which was turned off at the power point).
I left the jars for six hours. When I opened up the cooler bag the jars were still warm and the mixture had turned into beautiful creamy yoghurt! I refrigerated the yoghurt and the next morning it was absolutely delicious.
Next time I make it I can use my own yoghurt as a starter :-)