Advantages Makes wonderful, sweet yoghurt , there's no faffing around and it's cheap!
Disadvantages You really need to have it permanently on the go, there aren't any recipes, the flex is a pain and the container is hard to fit in the fridge.
Is the Lakeland Bulk Yoghurt Maker.
● UNDER THE SPOTLIGHT TODAY ●
● READ ALL ABOUT IT ●You get an outer unit – base with power unit and domed lid - that does the making of the yoghurt. You get an inner unit – bowl and domed lid - that does the holding of the yoghurt. You get a rather useless spoon thing. It is all very easy really, the Lakeland Bulk Yoghurt Maker. You take a pint and a half of milk, a tablespoon of yoghurt and you mix it together in the inner bowl. You put the inner unit into the outer unit. You plug in the outer unit. You look at the fiddly ticker thingy on the top and decide not to bother with it. You wish it were a proper timer or not there at all. You go away for between six and ten hours – eight is good, but timing is not crucial. You return. You switch off the machine. And hey presto! You have yoghurt. It ain't 'ard.
Of course, there are caveats. If you use UHT milk, you can put it straight into the yoghurt maker. If you use ordinary milk, you may need to boil it first. If you like thin, runny yoghurt, you use skimmed or semi-skimmed milk. If you like thick yoghurt, you use full fat milk. If you like Greek-style yoghurt that is "set", you add a tablespoon or two of powdered milk and if you can be bothered, you strain it once it is made. You err towards a longer fermentation time if you like thick yoghurt and a shorter one if you like runny yoghurt.After you have made your yoghurt, you decide whether to eat it plain or flavoured. You can flavour it with chopped fruit or fruit puree if you want sweet, or with herbs if you want savoury. You store your yoghurt, plain or flavoured, in the fridge for up to five days.
It is all there in the instructions. It is all very easy.● SUPER DUPER THINGS ●
Fresh yoghurt tastes so nice! Even the freshest of yoghurts from the supermarket are days old. Yoghurt made that day and then chilled is lovely. It is sweeter, almost tasting as though it has sugar added. Eat it once, and the nicest Yeo Valley or Rachel's yoghurt from the supermarket just will not taste the same. What you make will keep for five days and will stay that sweet for two or three. After that, it develops the trademark "tang" of shop bought yoghurt.It saves money! A 500g pot of plain yoghurt costs at least a pound, more if it is organic. My rough but reasonably accurate calculations put the cost of 500g of homemade yoghurt at around 40p – and this takes into account using organic milk, milk powder to thicken the yoghurt AND the cost of the electricity. Use UHT milk, and the cost goes down to under 35p.
We are eating more healthily! Greedy Jillory uses far too much fat in her cooking. However, when the yoghurt maker is on the go, she uses much less. She makes coleslaw with a yoghurt dressing instead of mayonnaise with olive oil and eggs. She makes frozen yoghurt desserts in place of ice cream made with double cream. She finishes soups and casseroles with yoghurt instead of that same double cream.It is easy to look after! Really, it is.
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