Greek Yoghurt & Puff Pastry
Yoghurt
4L whole milk
6 tbsp store bought plain yoghurt (containing live cultures
Pour the milk into a large saucepan over medium heat until it just reaches boiling point. Set aside to cool until it reaches 44°C.
A digital food thermometer is helpful, but you can also test by dipping a clean finger into the milk – if you can comfortably hold it there for 5 seconds, it’s ready.
Ladle 250 ml of the warm milk into a separate bowl. Add the store bought yoghurt and whisk until smooth, then pour it back into the milk and stir well to combine. Cover and leave at room temperature (about 21°C) for 12 hrs, then place in the fridge and chill for at least 8 hrs or until set.
To turn this into Greek style yoghurt, line a colander with a muslin cloth, spoon the yoghurt into it and leave to drain.
Make sure you place a bowl underneath the colander to catch the whey, as you can use it in baking.
Once drained, add the yoghurt to a large bowl, whisk to remove any lumps, then cover and store in the fridge.
Rough Puff Pastry (Makes about 500g)
250g plain flour
250 g cold butter, cubed
Pinch of salt
100 – 150 ml cold water
1 egg, lightly beaten (for glazing)
In a mixing bowl, rub the butter into the flour and salt with your fingers – just roughly rub the together so you can still see pieces of butter.
Gradually add the water, adding just enough to bring the mixture together into a firm dough. Lightly flour a clean work surface and rolling pin, then roll out the dough away from you into a large rectangle, with the short edge nearest to you. You should be able to see the flecks of butter in the dough.
Next, fold the dough – take the top third and bring it down towards the centre, then fold the bottom third over it. Turn the dough by 90 degrees so that the folded edge is nearest to you, then roll and fold again just as you did before, sprinkling with flour if the dough becomes sticky.
Repeat once more, so you have rolled and folded the dough three times.
Cover and place in the fridge for 30 minutes before rolling out to use.
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Music credits: Trust by Chris Stapleton
#cookingfromscratch #fromscratchcooking #greekyogurt
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This man has no microplastics and forever chemicals in his blood
Now this guy is worth watching ❤
Honestly my favorite part of this is how happy he looks
I do believe this particularly tall hobbit is living my dream!
Goddamn you even make your own honey wtf😂
You can also use fruit jam and perseveres for making fruit tea. Just add some to boiled water.
Peter Rabbit dishes! I had a set as a child ❤
Thanks Pippin!
Lovely
"What's your dream job?"
"….uhhhhhhh"
I wish I had the time and energy to do this.
Quite astounding! Just tyne amount of work going on in this is awesome❤
I would love any of these wonderfully 'made with love' foods 💕
Thanks for sharing!
So fabulous!!
You're the only reactor who doesn't freak out when Svetlana appears, most reactors immediately assumes Ilya is cheating on his “girlfriend”. They miss that she doesn't care that he was seeing Jane. Appreciate your thoughtful comments as usual 😊
Dang Bob – marry me…..
Wonderful. Well done.
You are so incredibly inspirational!
Bob, how's bilbo and the gang?😅 😊
This guy right here is thoroughbred wholesome goat. S/O to you Mr. Bob
This is an everyday ritual In every single Indian household
I really appreciate the patience of every Indian mom who is cooking 3 meals n all without machinery
And what abot the second breakfast
Can you come cook for me 🤭☺️😉
The little chipped Peter rabbit plate is so real bro, I have so many of those and they have a chip in the same spot lol
Someone write a book about this man. What is this magical sense of fulfillment and contentment he seems to possess???
So you're just the coolest dude alive, cool
I love all the home made stuff, it's truly great and fascinating.
But I am worried about your health – it's about 80% carbs (with loads of added sugar), 15%fat, 5% protein.
Ahhhh I love it!!! New subscriber ❤❤❤
Good lord I can barely get together dinner nightly using canned veg and packet gravies……. Eeek. lol.
That buyter😊
Blue berries. ❤
I dont add alot of suger puts an amount to give somone diabetes 😅 !THIS IS A JOKE!
Love your style and your kitchen! Would love to see you do the washing up sometime!
Next time you make your bagels do yourself a favor and add baking soda to the water and a tiny bit of molasses. It gives a bagel a much better chew and that deep golden color with the slight blisters that is very typical of a traditional New York Bagel, which is the gold standard of bagels
That ham… I would eat it all in one sitting if I had it in front of me. Probably with some mash potatoes and roasted pineapple.
THOSE BAGELS LOOK SO GOODDD
Oh my GOSH!!! Ahhmazing Bob😊 now I'm so hungry 😅