Saturday, 28 May 2011

Cherry yoghurt

It has been full on cherry preserving time and still it goes on. This is one of the things I did at the start of the harvest.

First pick the cherries, being careful not to upset the cockerel!

He looks innocent enough you might think but I don't go down the garden without a stick to protect myself.


a litre of milk
a tablespoon of bought yoghurt
sugar to taste


Bring a litre of milk to the boil and simmer for 20 minutes.  Let cool till the temperature is between 47° c and 49°c ( more or less hand hot).  Pour into sterilised jars with a tablespoon of yoghurt in each.  Mix well, put on lid and put in thermal bag and leave undisturbed for at least 12 hours until set.  Then store in the fridge until needed.

Cherries - stone the cherries and put into a saucepan with a splash of water and sugar to taste.  Cook for a few minutes, cool and serve with yoghurt.

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