Homemade yoghurt


It’s been awhile since my last post. I’m sorry about that. It’s been a wild year – between a lengthy healing time for a concussion that forced me off all my devices, a busy pregnancy, and now new babe, poor Foodiologie has been long neglected.

Since my last set of posts, I’ve been experimenting with a lot of DIY and making my own cleaners, baby gear, and household items. I’m still undecided on whether I’ll post about those somewhere for those interested – case in point, look how badly I’m keeping up with just my food blog – but if I do, I’ll let you know here.

All that said, I did try my hand at making our own yoghurt. It came out splendidly and I’m loving how simple it is – no yoghurt kit, expensive equipment, or laborious process needed. And it tastes great.

What you’ll need:

  • 2L of 2% or Homogenized milk. The higher the fat content, the creamier your yoghurt. I don’t suggest using less than 2% as it will be quite runny – but if you like your yoghurt runny, by all means, try it! As a note, avoid lactose-free milk products as you’ll need the lactose in the milk for the bacteria to feed on to make the yoghurt.
  • 250mL of existing organic, probiotic, plain yoghurt. Nothing with added flavours as that will interfere with the process
  • A large pan with a lid – something like a Dutch oven is best

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Lazy Breakfast



“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh.
-A. A. Milne

Pooh said it best and I couldn’t agree more. I have long been a self-confessed breakfast fiend. From the humble bowl of cereal to a warm slice of brioche smothered with butter and raspberry jam, breakfast has always been my first thought of the day. Weekends become an excuse to pull out the spatula or mixer and whip up something special. The leftovers, of course, can always be enjoyed (without complaint) on Mondays when I seem to be especially reluctant to get out of bed.

Pancakes were a welcome treat growing up particularly on weekends. They would be generously drizzled with maple syrup or condensed milk (my favourite), rolled up, and neatly cut before ending up on my fork. I still keep up with tradition and enjoy them on the weekend. With a glass of freshly squeezed grapefruit juice, fresh fruit, and an assortment of jams and drizzles to choose from, how could a girl say no?

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