So a few weeks ago we accidentally bought 2L milk, when we had an unopened 2L milk in the fridge. (The main use for milk in our house is the BF’s cereal so it’s quite easy for us to use less then 2L in any given week. 4L of milk is a LOT of milk for us!). So I went trawling for dessert recipes which used a substantial amount of mil (2L ideally), for which I had all the other ingredients already. Fairly quickly I came across this recipe for Milk Rice Pudding: milk (check), aborio rice (check), vanilla, sugar and cinnamon (check, check and check), rind of a lemon… (um… no). However, we had bought a really lovely piece of fresh young ginger yesterday – the sort you don’t see too often, with really thin translucent skin that comes off really really easily. So I decided to swap out the lemon rind and cinnamon for ginger. The result pudding is super easy to make, creamy (despite only having 2% fat milk in it), and has a ginger bite that reminds me of nothing more than Arnott’s Ginger Snap Biscuits. It’s very moreish.
1.8 L 2% fat (Hilo) milk
1 tsp vanilla extract
2 tbsp grated ginger
3/4 cup of sugar
250 g arborio rice
Place milk, vanilla, ginger and sugar in a large saucepan and bring to the boil over medium-high heat, stirring fairly frequently. Stir in rice, then reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is cooked and thickened slightly. The mixture will still be quite wet at this stage. Remove from heat, cool to room temperature (it thickens up considerably during this time). I reckon you could eat it warm, after it has cooled for 30 minutes or so. However, we followed the original recipe to the end and refrigerate for 3+ hours or until chilled. We ate ours plain, but I think stewed apples or pears would go particularly well.
I’ve had an Easiyo yoghurt maker for a couple of years now. It’s an easy way to make yoghurt – buy a packet of powder, dissolve it in cold water, and stick it in an Easiyo thermos filled with boiled water. The yoghurt that generally comes out is pretty well (I’ve had a few liquidy ones) and it’s a couple of dollars cheaper than buying a good pot-set yoghurt (my yog of choice is normally Mundella).
However, I’ve always wondered if I could use the Easiyo setup to make yoghurt from scratch – i.e. from milk and a bit of yoghurt, but never got round to researching it or finding a recipe.
On the weekend, I was looking through one of my neglected asian cookbooks (I need to make more curries) and, lo, came across a recipe for yoghurt that involved milk only, plus a bit of yoghurt:
Boil 1L milk in a pan and keep aside til luke warm. Ad 10 g yoghurt to the milk and mix well. Keep aside to set in a warm place for 6-8 hours. Once set, refrigerate to chill.
Cut, then, to the supermarket, where 2L bottles of milk were 2 for $6. My other didn’t want 4L milk, and I find it hard to get through 1L before it goes off, let alone two. However, I thought I could try making yoghurt with the other litre. I didn’t really expect it to work (particularly given it was Hilo), but – hey – at least the milk was cheap(ish). Anyway, I boiled up my milk last night, and left it to cool in the Easiyo pot. I think it was a bit hotter than luke warm when I mixed in a dessert spoon of yoghurt (about 25g) and put it in the thermos (with hot water in it) but it was midnight and I was needing to get to bed. And… this morning… it looked like I had yoghurt!
I popped it in the fridge to set and investigated it after I got back from work. There’s a lot of ‘whey’ in the pot, which I mostly tipped out, but the rest is a really nice yoghurty-yoghurt. Now, I have no idea whether this recipe is robust and reproducible – or I just happened to get lucky first time. I’ll definitely be trying again – possibly with full fat milk to see how that goes ( though I like low fat yoghurt and I’m really quite happy eating what I’ve made). If it all works out I may well be buying more 2L bottles of milk in the future!