Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Wizzy on October 10, 2007, 15:59
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(http://i2.photobucket.com/albums/y31/GREENWIZARD/gallery2007/CopyofP6160565.jpg)
200g rapberries,thawed if frozen
75g caster sugar
250ml natural yoghurt
mash/puree raspberries & sieve to remove pips
add sugar & natural yoghurt & mix together
pour into ice cream machine & freeze till desired consistancy is achieved
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mmmmmmmmmnice one wizzy :D
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man that looks fabulous!
how much is a decent ice cream making machine? don't want a massive one, am short of space - I'd have it in daily use in the summer!!! something small and of high quality. I'd like to make a fruit glace/sorbet
Years ago when I was little me mum had this lolly making thing that you'd fill with fruit juice or yoghurt & fruit, then snap together and freeze. Can't seem to find anything similar today. It was made of food-grade plastic, you'd fill them up, snap the stick/top on and put in the freezer. Anybody know what I'm on about? brilliant invention whatever it is or was.
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Yes, Tupperware made them. I bet you can still get them somewhere - try Googling.
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how much is a decent ice cream making machine? .
mine's was a tenner.... kenwood one
but the pro one's are £200 or more :shock:
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You can't fool me! That's a strawberry in the picture :!: :D
Great picture, great recipe. I make masses of yogurt so might need to try my hand at that one.
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just for decoration :D
fancy posting a few recipes ...please :D
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Betterware were doing lolly kits quite recently.
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fancy posting a few recipes ...please :D
Who me? For yogurt? Couldn't be much easier ...
150ml active yogurt starter
3500ml whole milk
1 Tbsp skimmed milk powder
Heat milk to 115 degs F in microwave (use a lowish setting). It takes precisely 21 minutes at 3rd highest setting in mine.
Meanwhile, whisk together the starter and the milk powder.
Add the milk, mix lightly and maintain at 110-115 degs for 6 hours.
Last bit is dead easy with an Aga - I just set towels on top of the cover of the warming plate. Wrap container and set on top.
You can keep some of one batch to start another but after 2 or 3 generations it gets too sour (competition from air-bourne stuff).
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thanks WG :D
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Edited it a bit. Temp range isn't as critical as all that.
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And here is one reason why I need so much yogurt :D : http://www.chat.allotment-garden.org/viewtopic.php?p=82500#82500
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that looks great,
daughter got an ice cream maker 4 Christmas used once so im gonna claim it now and have a go at making it :D
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dust it off first :lol:
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picked up a new one still boxed and wrapped at a booty for £6.00 :lol:
littlefeat
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fancy posting a few recipes ...please :D
Who me? For yogurt? Couldn't be much easier ...
150ml active yogurt starter
3500ml whole milk
1 Tbsp skimmed milk powder
Heat milk to 115 degs F in microwave (use a lowish setting). It takes precisely 21 minutes at 3rd highest setting in mine.
Meanwhile, whisk together the starter and the milk powder.
Add the milk, mix lightly and maintain at 110-115 degs for 6 hours.
Last bit is dead easy with an Aga - I just set towels on top of the cover of the warming plate. Wrap container and set on top.
You can keep some of one batch to start another but after 2 or 3 generations it gets too sour (competition from air-bourne stuff).
WG, can you recommend a starter? I recently made yoghurt, very successfully, but it was a one hit wonder, so I put it down to luck, as all subsequent attempts (2) have miserably failed - the failed yoghurt mixture seemed to bubble and the whey and curds separated. I'm assuming the airbourne bacteria found a way in? The first one we used as soft cheese, and it was okay - edible but not very good. The second one was too strong and sour, we had to get rid :( . I'm now reluctant to try again, even though I swore I'll never buy yoghurt again after the first success.
Ps: I only make a litre, with a tablespoon of natural greek yoghurt, boil the milk (full fat) and let it cool to a guessed temperature (drops to back of hand not burning :oops: ), put it all in a flask (sorta sterilised with hot water), shake and leave for 10 - 12 hours. First attempt was yummy and sooo creamy! I'd love to do it again...
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The first one we used as soft cheese, and it was okay - edible but not very good.
Did you see my soft cheese recipe link above? It is really good (and really low fat by comparison with La Roule etc).
I use Total strained Greek as a starter 'cos I like Greek yogurt. I have had failures too so it seems the product either ages or is inconsistent. When I get a batch that works well, I freeze the made stuff in quantities to use as a starter on subsequent batches. I'd suggest maybe 2 Tbsp of starter per litre and a 6hr incubation as above.
I suggest you get a thermometer since the active ingredients are killed by too high a temperature & won't work with too low a one. An electric water-bath yogurt maker would repay you in the long run. An Aga is a bit pricey these days if you only want a yogurt maker!!
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A must try that one, if just for the way, which seems to be unavailable nowadays. :roll: :roll: