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Hello!
First up today, a big welcome to our newest Insiders members. I’m thrilled to have you here, and I hope you’ll get a lot from the experience. Please don’t hesitate to reach out with questions or requests for topics you’d like covered!
Today we’re talking about yoghurt. I’ve been making yoghurt on and off for years, ever since I got my first steam oven. It’s mostly hands off and really easy, and it saves me hundreds of dollars a year on the fancy store bought stuff (your mileage may vary on saving; with 3 kids we do go through a LOT of yoghurt here!).
Sticking with the theme, I’m sharing my favorite glass jars for making yoghurt, plus a couple of lovely recipes which use it as a starring ingredient.
Happy steam oven cooking, see you in a couple of weeks.
Emily x
New to Cook
Homemade yoghurt is easier than you think! It’s also one of those satisfying kitchen projects that doesn’t require much hands-on time.
I’ve been making my own yoghurt for years, and we go through at least a couple of kilograms (about 4 pints!) a week. I was shocked to discover that homemade saves me literally hundreds of dollars a year on store bought yoghurt. I’ve refined down my process to make it exactly how we prefer, and I think you’ll love it too.
With just a couple of ingredients and a steam oven (or stovetop), you too can have a batch of creamy, thick yoghurt. Fancy jars optional but encouraged. 😉
The Recipe Flip
Things to make with yoghurt! I use my homemade yoghurt in recipes a lot, from cakes and desserts to savory dishes and marinades. Here are a couple I always love making.
There are lots of variations on this recipe, but my friend Alex makes a simple and very pretty one. Zucchinis are in abundance here as late summer seems to be rolling right through autumn, so I’m making this at least a couple of times a month right now.
Really, you could pour this yoghurt dressing onto any salad you like. But seeing as we’re talking about both yoghurt and jars today, this salad seems appropriate! It’s an easy assembly of sous vide or leftover roast chicken with couscous, chickpeas and veggies, and I am always happy with a batch of it prepped in the fridge for weekday lunches.
A Thing I'm Loving
I’m sharing these as a recommendation for yoghurt jars, but really they’re useful for so many things in the kitchen!
Weck make my favorite jars for canning and preserving, and for general food storage too. They come in myriad shapes and sizes, from very sweet little individual ‘jam pots’ that are perfect for single serve everything (think not just yoghurt, but egg bites, custards, stewed fruit or even dips), to large bottles for tomato sauce or cordials, to big jars for bulk yoghurt or sourdough starter.
I love that the Weck system uses replaceable rubber seals and small metal clips for sealing, and that they’re easy to open and close even for little kid hands. If you want to get fancy, you can even buy wooden or cork lids – great if you like to use glass for pantry storage but don’t want to fiddle with the clips every time you open a jar.
Ask Me Anything (AMA)
Here’s your opportunity to ask me anything you like related to combi steam cooking!
I encourage you to submit questions, and do my best to answer as many as possible. Though I may not be able to get to every single question, I curate ones which are relevant and represent a variety of topics. We all learn from each other, and I often learn new things based on questions from all of you!
If you have an AMA question, please email it to [email protected]. Make sure you include the phrase INSIDERS AMA in the subject line so I can collate and read all your submissions.
Last issue, I shared an audio response to a detailed reader question on how I decide on oven settings and steam levels when creating recipes (find that here if you missed it, or if you’re new here). I got lots of emails to say you enjoyed the audio format, so I’m going to see what I can do about creating more of those in future. 🙂
