Culture-rich live yoghurt can be put to good use even when it’s past its best
If you leave natural yoghurt at room temperature, it won’t go off. It will start to ferment and thicken into a happy colony of yeast and bacteria that can be used to make your own, thereby turning one pot of yoghurt into a self-perpetuating culture.
Buy live yoghurt without any additives or sugar if you want all of its nutritional benefits, including healthy strains of probiotics such as lactobacillus and bifidus, bacteria essential for our digestive system. Ignore the use-by date. Instead, smell or taste it to see if it’s souring and, if it is, don’t throw it away. Bake it into cakes, use as a sour dressing for cooked vegetables, or strain to make labneh, a creamy dip that’s delectable served with olive oil or rolled into balls and coated with spices such as sumac or za’atar.
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