Homemade yoghurt with strawberry and watermelon salad

AT A GLANCE

  • Serves 4 people

  •  
  • Yoghurt
  • 1 litre (4 cups) organic milk
  • 100 gm biodynamic yoghurt
  •  
  • Strawberry and watermelon salad
  • 500 gm strawberries (2 punnets), diced
  • 600 gm watermelon, diced
  • 2 tbsp pure icing sugar
  • Juice of 1 lemon
  • To Serve: honey, such as organic leatherwood
01   For yoghurt, bring milk to 41-48C in a saucepan over medium heat. The milk should be slightly hotter than lukewarm. Add yoghurt and whisk to combine, then transfer to a 1.2-litre sterilised yoghurt pot or jar, cover and stand in a draught-free place until yoghurt thickens (8-10 hours). Transfer to a muslin-lined sieve placed over a bowl and refrigerate until thickened (overnight). Yoghurt will keep refrigerated for 2 days.
02   For strawberry and watermelon salad, combine ingredients in a bowl. Serve with yoghurt and honey.

Topics:

YOGHURT, GREEK, WATERMELON, STRAWBERRIES, SPRING, DESSERT, SALAD, MILK

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

GERALDINE MUNOZ

FEATURED IN

Oct 2011

Oct 2011

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