Yoghurt Making

Yoghurt Making - like most preserves simple to make - we will do that - and then go on to explore variations.Another preserve that exploits the natural properties of something that is a simple food but has been known about for centuries

Add a little natural yoghurt to warm milk, leave to incubate, yoghurt. This can then be used to make a simple cheese or dehydrated to a powder or into yoghurt 'buttons' with added fruit for a healthy snack.

Its hard to fathom these days that when I was young yoghurt wasn't eaten at all in the British Isles. I can clearly remember trying my first pot of 'Ski' yoghurt at a kind of rudimentary focus group at my local Youth Club. I was so excited to try it and so, so shocked at the unfamiliar taste. I carried on and ate though and have continued to eat yoghurt ever since.

Making your own means there is no artificial sugar or sweeteners - or colouring and preservatives - and you can flavour it or not according to taste.

Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes

So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.

We look forward to meeting you and welcoming you to our preserving family

Rosie x

Duration: 51 minutes