Tuesday, 14 July 2015

Two Uses For A Failed Home Made Yogurt

Despite following the recipe to the latter including heating the milk correctly and placing in a warmed thermos, when I woke this morning the culture had only thickened slightly and resembled a very thin cream.  It became evident that re heating the mixture was a no-go so the only option was to make a soda bread loaf:

Irish Soda Bread

Pre- Heat the oven to 200C

170 grams gluten free self raising flour

170 grams gluten free plain flour

1/2 teaspoon salt

1/2 teaspoon bicarbonate soda

290 ml/l buttermilk (or in my case the yogurt/milk mix!) 

1. Place the dry ingredients in a bowl.

2. Pour in the liquid and mix thoroughly to form a soft dough.

3. Place on a greased baking sheet in a round and cut a cross across the top, to let the fairies out!

4.  Bake in the centre of the oven for about 30 minutes until golden brown and hollow sounding when tapped.

5.  Leave to cool on a wire rack and serve sliced with butter.

 Thin Yogurt Culture.

 Wet and Dry Ingredients.

 Soft dough before baking.

Yummy Bread.

There was just enough left to make a banana, peanut butter and chia seed smoothie for me:

Breakfast in a glass.


Sue Elvis said...


I know all about failed yogurt. I've made many such batches. Now I know what to do with my next lot of thin yogurt: soda bread! Looks so delicious! xx

dorinalouise said...

Your blog looks fabulous! I love all your new pictures!

We enjoy baking Irish soda bread too, and your shake looks delicious. Do you have to soak the chia seeds first? I actually bought a package the other day but didn't put them in Chanda's and my smoothie this morning because we wondered if they needed to soak first. The package didn't say.

Sandra Ann said...

it is advisable to soak the seeds for fifteen minutes x

dorinalouise said...

thank you :)