Good morning Friday

[cromwell]

Afternoon all.
A nice day here. We have been to the supermarket and MrsC has walked Dobby the dog.
We are waiting in now for a wine delivery.
No idea what we will be having for tea.
Have a good day everyone.

[jenniren]

Jen, I had a Lakeland delivery yesterday. I’d ordered an Easi Yo yoghurt maker as we get through loads of it so thought I’d make our own. I’ve made a big pot of strawberry yoghurt overnight and it’s delicious!

Jo I've been making the Easi Yo natural unsweetened greek yogurt for a few years now, shop bought doesn't taste nearly as good. My favourite breakfast is muesli and a chopped banana topped with the yogurt. I actually bought the maker for me, Ed was never really bothered with yogurt, now it's his favourite breakfast too. It's also lovely on top of fresh berries in the summer. When our granddaughter Hannah stayed with us this summer she kept saying 'Nanny this is delicious', it's the same reaction we always get

[JoM]

Jen, I’m actually sitting here waiting for Amazon to deliver some packs of the unsweetened Greek yoghurt in the next half hour. I love yoghurt with with granola and berries, I keep a bag of them in the freezer.

It’s so easy to make isn’t it?! There was a pack of strawberry mix in the box, Joe laughed when he saw it and said it wouldn’t be any good but I gave him some to try this morning and he said “actually that’s really nice”.

[Workingman]

Why not just use a slow cooker and a food thermometer?

I have been doing it for years, it's just milk (full) and a few spoonfuls of live plain yoghurt. Sugar or honey, if you must. You can keep some of the basic stuff you made aside instead of the shop-bought live yoghurt for your next batch.

My favourite is vanilla (extract) and chopped hazel or pecan nuts. It takes about 12 hours but it keeps for days in the fridge and any excess goes in the freezer.

No additives, preservatives, flavourings or chemical sweeteners, just yoghurt.

[Kaz]

It was a prosecco afternoon tea *hic!*

[Workingman]

Prosecco yoghurt... now there's a thing.

Ria?

[JanB]

It was a prosecco afternoon tea *hic!*

Wonderful

Take a headache tablet, drink lots of water

[victor]

Nothing wrong with a glass of two of Prosecco to wash down the scones

[JoM]

Why not just use a slow cooker and a food thermometer?

I have been doing it for years, it's just milk (full) and a few spoonfuls of live plain yoghurt. Sugar or honey, if you must. You can keep some of the basic stuff you made aside instead of the shop-bought live yoghurt for your next batch.

My favourite is vanilla (extract) and chopped hazel or pecan nuts. It takes about 12 hours but it keeps for days in the fridge and any excess goes in the freezer.

No additives, preservatives, flavourings or chemical sweeteners, just yoghurt.

I haven’t got a slow cooker or a food thermometer
I’ve made yoghurt in the Instant Pot before, pretty much how you describe, but it’s such a faff that I only ever bothered twice.

[jenniren]

Why not just use a slow cooker and a food thermometer?

I have been doing it for years, it's just milk (full) and a few spoonfuls of live plain yoghurt. Sugar or honey, if you must. You can keep some of the basic stuff you made aside instead of the shop-bought live yoghurt for your next batch.

My favourite is vanilla (extract) and chopped hazel or pecan nuts. It takes about 12 hours but it keeps for days in the fridge and any excess goes in the freezer.

No additives, preservatives, flavourings or chemical sweeteners, just yoghurt.

I haven’t got a slow cooker or a food thermometer
I’ve made yoghurt in the Instant Pot before, pretty much how you describe, but it’s such a faff that I only ever bothered twice.

Exactly that Jo, using Easi Yo takes minutes, just the time it takes to boil a kettle. Much less faff and guaranteed results.