yoghurt

Yoghurt is produced when specific bacterial cultures are added to milk which results in fermentation. During this process the lactose present in milk is turned into lactic acid, which gives yoghurt its tart flavour. Since it is a made from milk, it is a good source of protein, calcium and number of other minerals and vitamins. Several types of yoghurt also have probiotics added to them which support overall gut health. Studies have linked its consumption to increased lactose tolerance.

How To Make

HOME-MADE YOGHURT

Prep time: 20 minutes (plus 2-24 hours fermentation time)

Makes: 500ml

500ml SpinneysFOOD Full Fat Milk

4 tbsp yoghurt

1 Pour the milk into a pot placed over a medium heat. Slowly heat to 80°C, or until frothy. Whisk every now and then to keep the milk from scalding at the bottom of the pot. 2 Pour the hot milk into a sterilised glass jar. Leave it to cool to 40°C. 3 Once the milk is cooled, add the yoghurt. Maintain the temperature at 40°C, for 2-24 hours depending on taste preference.

TURKISH EGGS WITH MINT YOGHURT AND ZA’ATAR

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

For the mint yoghurt

2 small garlic cloves

1 lemon

Handful of SpinneysFOOD Fresh Mint

180g full-cream yoghurt

½ tsp SpinneysFOOD Fine Sea Salt

For the poached eggs

1 tbsp white grape vinegar

8 large SpinneysFOOD Organic Free-Range Eggs

For the spicy butter sauce

250g SpinneysFOOD Salted Butter

1 ½ tsp SpinneysFOOD Chilli Flakes

3 tbsp spicy harissa

To serve

80g SpinneysFOOD Feta

3 tbsp SpinneysFOOD Zaatar

4 flatbreads

1 Crush the garlic. Zest and juice the lemon. Finely chop the mint. 2 Combine the yoghurt, garlic, lemon zest and juice and mint in a small bowl. Season well and set aside. 3 To make the poached eggs, place a small pot of water over a medium heat and bring to a simmer. Add the vinegar to the water. Break the eggs in and poach for 3-5 minutes. Carefully remove from the water and set aside. 4 To make the sauce, place the butter, chilli flakes and harissa in a small pot placed over a medium heat. Whisk together. Take off the heat but keep warm. 5 Divide the yoghurt between four bowls and top with 2 eggs each. Drizzle the sauce over the eggs. Crumble the feta over and season with the za’atar. 6 Serve with the flatbreads.

Choose from a selection of dairy and alternative yoghurts at Spinneys.

Fun Fact

Although it is one of Germany’s national dishes, it is believed to have originated in China approximately 2,000 years ago.