Greek style yogurt and orange curd

I have spent some time making live yogurt in a variety of flasks without great success, it was always a bit runny and as it’s the winter we are using the flasks to take soup to work.So for Christmas I bought myself a present for my husband to give me. A yogurt maker. It was cheap and only uses the same amount of electricity as a light bulb. I make a litre of yogurt in the evening and leave it overnight. It’s perfect as it is, with no whey, however, we like our yogurt a bit thicker so I decant in the morning and leave it to drip through a jelly bag (giving the whey to the pigs, but you can use it for cooking and baking). The result after a few hours is the thickest yogurt ever……….but half the quantity I started with. This in itself is a wonderful revelation, you can get greek yogurt here but it’s really expensive and as I only go food shopping once every two to three weeks this way we can have it everyday……

Yesterday I visted a friend who has a seville orange tree, she very kindly gave me 12 oranges and last night I made orange curd, thought it would be a bit of a faff but no it was easy, we now have 5 jars sitting in the fridge, but probably won’t last long….the greek yogurt mixed with orange curd is aboslutely delicious…..there goes my new year healthy eating plan……oh well, small price to pay for such fresh and amazing food

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3 Responses to Greek style yogurt and orange curd

  1. Wendy says:

    Recipe for the orange curd please!

  2. knew i should have posted it

    Seville Orange Curd

    The recipe is adapted from Pam Corbin’s wonderful recipe for Bramley Lemon Curd in the River Cottage Preserves book.

    Seville Orange Curd

    Makes 3 x 225g jars

    200ml Seville Orange juice (you need approximately 5 oranges)

    zest of 3 Seville Oranges

    125g unsalted butter

    450g sugar (I used Tate and Lyle Organic Caster as that’s what I had in the pantry)

    4 large eggs (to make 200ml of beaten egg)

    Heat the butter, sugar, zest and orange juice in a bowl over a pan of simmering water until the butter has melted. Pour the beaten eggs through a sieve into the bowl. Stir every now and then until the mixture has thickened (this takes about 10 – 15 minutes), then pour into warm, sterilised jars and seal. The curd will keep for up to 4 weeks and needs to be kept in the fridge once opened.

  3. Anonymous says:

    Ooouh, it seems to be simply amazing =)!!!

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