Yoghurt's benefits, and even the recipe, are supposed to have been revealed to Abraham by an angel.
Like yeast, the culture that begins yoghurt is formed by attracting wild yeasts present in the air. We can hurry up that process by adding a little cultured yoghurt to some milk that is left at a warm temperature for several hours. Almost any milk may be used – skim, low-fat, whole milk – but it is important not to disturb it, so place the container somewhere with constant warmth (the top of a refrigerator, an airing cupboard, or in a yoghurt maker) and leave it until ready.
Once yoghurt has set, it should be refrigerated and stored as any other dairy product. It can be used instead of milk on cereals, with desserts or in baking, but remember that even though it looks creamy, it cannot substitute for cream in baked products because of its much reduced fat content. Yoghurt contains only the fat content of the milk it was made from, so it can be very low if made from skim milk, but sweetened varieties can boost kilojoules enormously, so read the labels.
Diet Data
Calcium, phosphorus, protein, vitamin B, riboflavin, 325kJ per 100g.
Zucchini - the name means 'little sweetness' and, rather than being endearing, refers more to their slightly sweet flavour. One of the Mediterranean's few contributions to the Americas, the seeds were transported by Christopher C and now have become a favourite worldwide.
These tiny members of the squash family have plenty of vitamin C and make a pretty addition to vegetable platters. They may be roasted whole, or stuffed and baked, grated, or sliced and then fried. Even their flowers may be stuffed with a savoury mixture and then fried or poached in broth. They are most plentiful in summer and should be refrigerated and used promptly.