As part of the guest breakfast, we offer home made yogurts and I’m often asked for information about how to make them, what equipment I use and so on, so I thought I’d write this blog post as a reference point for those of you that are interested in having a go yourselves. I make mine with 2% fat milk (semi-skimmed) and this makes creamy yogurts which are mild, pleasant to eat and don’t need any sweetening. If you do prefer your yogurt sweeter or fruity, just add a teaspoon of jam or honey.
Norfolk’s Own Cookbook – Everything Stops for Tea. Full of recipes from local chefs, makers & growers.
Busy today on batch 4 of this year’s stock of Seville orange marmalade. I wonder if I’ve made enough to last the year?! The problem with Seville oranges is that they’re only available at this time of year so you only get a brief window in which to make your stock. You can make marmalade with other oranges but it’s just not the same. It’s quite a lot of work, slicing up all that peel but it’s worth it as the taste beats anything I’ve ever bought in a shop. The “waste not want not” in me likes the fact that in making this preserve, you use every part of the fruit and there is very little waste!
There’s only one recipe for me and that’s Delia’s. If you want to have a go at making some for yourself, here’s a link to her recipe below.