Tag Archives: make

Sugar Free Kiwi Fruit & Chia Seed Jam

26 May

We love jam around here.

If you ask my little one what she wants to eat you will undoubtedly hear “yoghurt & jam”

But as her Mama I know that what she really means is, “can I have some yoghurt with my jam?”. She would eat straight jam by the  bowl full if only her pesky Mama would let her.

So in a quest to keep the little one stocked up in jam & to use up some Kiwi fruit that was languishing in the fruit bowl I created our Kiwi fruit Jam recipe. Which turned out absolutely, suprisingly scrummy. This jam is delicate & sweet with just the right amount of tang – it is so more-ish, you too will be having a little bit of yoghurt with your jam 🙂

Kiwifruit-jam-jar

Sugar Free Kiwi Fruit & Chia Seed Jam a’la Mama Going Natural

You will need:

  • 6 apples
  • 8 ripe kiwifruit
  • 1 t lime rind
  • 3/4 c water
  • 2 sticks of stevia
  • 1 t vanilla essence
  • 2 T chia seeds

Peel, core & quarter your apples place them in a pot with your 3/4 c of water & lime rind, let it start to simmer. Peel & quarter your kiwifruit & add them to the pot. When all of your fruit is cooked through, pour your mix into a blender to puree or use a stick blender to make a smooth paste. Add your stevia to taste & return your fruit puree back to the stove for a further 10 – 15 minutes simmer time to get the flavours to infuse. Then remove your fruit puree from the heat, add your vanilla essence & chia seeds & stir through. Pour the mix into sterilised jars & leave out on the bench to cool. Once cool refrigerate & leave overnight for the Chia seeds to do their work & turn your puree into jam.

Kiwifruit-jam

Enjoy yummy, creamy smooth, fresh tangy jam.

signature-2

Home Made Yoghurt

12 Apr

Yoghurt is one of life’s staples for us, nothing beats a big bowl of yoghurt & fruit on a hot Queensland day.

I have always thought of yoghurt as “healthy”. Something that not only tastes good but also gives you a little pro-biotic pick me up. So imagine my dissapointment when I found out that most store brought yoghurts despite their “pot set” claims, actually contain very little live probiotics & all sorts of hidden nasties like thickening agents, stabilisers & flavour enhances (yuk!).

Not wanting to give up our yoghurt we embarked on our very own “yoghurt making adventures”.

And boy have I had a few adventures, firstly I started off trying to make yoghurt in a glass jar  stored in a thermal lunch bag, this method produced yoghurt, but it was runny. I then tried the water bath method this too produced runny yoghurt & was a royal pain as the water bath had to constantly keep being re-filled with hot water to keep it at the right temperature. I finally bit the bullet & brought a soup thermos, now we are producing lovely pot set style yoghurt – still not quite as creamy or as firm as the pot set yoghurt you buy from the supermarket – but minus all the gelatine, thickening agents and other nasties.

yoghurt-creamy

 

How to make home made yoghurt a’la Mamma Going Natural

All you need is

  • 500mls milk
  • candy or deep fry thermometer
  • 1 T pot set natural greek yoghurt to use as your yoghurt starter
  • A large opening thermos designed for soups & meals

Pour your  milk into a saucepan to heat (I use raw unpasteurised jersey cow milk) heat it to roughly between 40 to 45 degrees celsius, check the temperature with your thermometer. Once the milk is at about 43 degrees take it off the heat & add  your 1 T of yoghurt ( I have found the Pauls all natural yoghurt in a tub to be the best, the Jalna brand made a much softer, sloppier yoghurt) whisk in the yoghurt until its fully combined. Then pour it all into your thermos & place somewhere warm to do its thing – I leave the yoghurt for 12 to 24 hours checking it periodically to see if it has turned into yoghurt, once it has turned we then refrigerate & enjoy.

Be sure to save 1-2 T  of your yoghurt as this can then be used as your yoghurt starter for your next batch & in theory you should never have to buy yoghurt again 🙂

Because I am using raw un-pasteurised milk I don’t let the milk get above 45 degrees as this would kill all of the naturally occurring bacteria in the milk & negate my paying exorbitant prices for the opportunity to have pure un-adulterated milk straight from the cow!

To learn more about how amazing raw milk is visit realmilk.com

If you want to pasteurise the milk or are using pasteurised milk then heat the milk to 70 degrees & hold it at 70 degrees for five minutes before letting it cool to 40-45 degrees before adding your yoghurt starter.

Trouble shooting

*When we first started making yoghurt I thought the more yoghurt starter we added the better, but this produced sloppy yoghurt. Less yoghurt starter = a creamier more pot set style of yoghurt, don’t ask me why or how!

*If at first you don’t succeed consider changing your yoghurt starter, not all “pot set” yoghurts are equal & many contain very little live yoghurt cultures, their flavour & consistency is more the result of chemicals & thickening agents rather than live probiotic cultures. So if your yoghurt doesn’t work consider trying another brand to use as a starter.

Mama-going-natural-signature

%d bloggers like this: