I really struggle to get enough calcium in my diet. Or I did, until I met my husband who started cooking curries for me. Soon I was drinking glasses of milk with my meal instead of wine, and going through yoghurt like nobody’s business. I like to make my own mint yoghurt mix to dip things like samosas and spring rolls and bhajis into, and we’ve now picked up a few recipes that need yoghurt as an integral ingredient. I eat a lot more yoghurt these days for breakfast too – mixed over fresh fruit it makes a brilliant start to the day when the weather is hot.
The yoghurt maker was a present from my mother, who had bought one for herself while on a healthy eating kick. I was absurdly jealous and she was kind enough to pick up a second one for me. It wasn’t expensive, about £10, but it has been a brilliant investment.
I prefer to make my own yoghurt because then I know that it is natural, free from preservatives and absolutely sugar free – perfect for my husband who is a diabetic. We can sweeten it with sugar substitute if need be, or blend it with fresh fruit or jam for added flavour.
This is the type of yoghurt maker I use:
It doesn’t use any electricity, which is another great thing for me as my husband and I are planning to move onto a canal boat which means we need to think about conserving our power and using less electricity.
Everything I needed came with the kit, and the mix only took five minutes to put together. There were full instructions which were simple and straight forwards and the yoghurt container fitted easily into the fridge door holder.
This isn’t something you necessarily need right now – but if you get more into the recipes I post which use yoghurt as a cooking ingredient and start eating yoghurt for breakfast this is definitely something to consider. Next time you’re at the supermarket, look at the sugar content in the yoghurts on sale – you’ll shock yourself. This is a much healthier way of getting it into your diet and it is just a one time investment. The ingredients (skimmed milk powder and long life milk) are readily available for very little money and other than a one off purchase of natural yoghurt to start the process, you should always be able to use the last bit of your old batch to make a new batch. You can even make the low fat option, by opting for the long life skimmed milk, or semi skimmed milk, instead of the full cream.*[Got something to say? Submit to Project Shandy]*