I like chocolate! But then, who doesn’t? I prefer milk chocolate. Though I will force myself to eat the dark stuff, my cut-off point is 70%. And I need that to have those little, sweet, crystallized, intensely fruity bits in it. I like my chocolate cold. So I store it in the fridge.
I like cookies too. But only when chocolate is involved. It can be chocolate chips. But better yet, I like my cookies to be totally covered in a thick layer of the stuff. Since I like my chocolate cold, I store my chocolate cookies in the fridge too. If I have cookies with zero chocolate content, I break my cold chocolate bar into squares. So that I can pop a square on top of each deficient cookie. It’s almost like healthy homemade, eh! 😜
I don’t drink milk. Or at least not those low-fat fat versions. I might have an occasional glass of the full-fat, high-octane stuff with a sandwich. Or with dinner. Sometimes when I’m thirsty. And, of course, I just can’t eat a cookie, especially a chocolate cookie, without milk. Milk & cookies just go together, don’t they? It’s like some kind of rule.
I like my milk cold too. Very cold. Ice cold, actually. So I add ice. Just a couple of cubes, I’m not talking a frozen milkarita here! I don’t want to dilute that delicious creamy fat content too much.
I made my first batch of yogurt in my new Instant Pot® & it was so ridiculously good, I just can’t believe it! Check out the pic of that spoon standing upright in it. It is firm, with a really smooth texture, and it tastes so creamy that it’s hard to believe that it doesn’t contain any added flavouring. It is just the Natrel® 10%, with a couple of tablespoons of plain Balkan yougurt, a 6% fat version, as a starter. It may be the best yogurt I’ve ever tasted. I have taste-tested it with some skinny people, and even they like it!
This was done with what is known in Instant Pot® circles as the “No Boil” or “Cold Start” method of yogurt making. For this method apparently, the primary ingredient, the milk or cream, must be of the ultra-filtered or UHT pasteurised variety. Without boiling, the potential for bad bugs to flourish is higher in regular milks. The No Boil process, on the other hand, is the simplest thing I’ve ever done. Toss the milk in the pot. Add the couple of tablespoons of starter yogurt and blend this with the milk. Put the lid on & press the Yogurt button. The pot does its thing for 8 hours. You then remove the pot liner & stick it in the fridge to set. For this little effort, I just can’t believe the result.
Not everything has turned out so wonderfully well, on the first attempt, in my new pot. But this one is a winner. And, along with this yogurt being so good, it ticks many of the boxes I want ticked from a dietary standpoint too. It is deliciously higher in fat than most store bought versions. The 10% cream does have a few additives but I’ve regularly consumed far more processed products than this. Though I’m not lactose intolerant, it being lactose free should cut down a bit on the carb content. And it’s a very neat way to get some protein when you’re more in the mood for dessert than dinner. I’ll be adding some fruit & a little shaved dark chocolate to a big bowl of this for something positively decadent.
For taste, this outcome is a gourmand’s delight. Now I must see if I can replicate the amazing result, but with less expensive ingredients! Along the way, I will have to test drive the boil & cool method with regular milk (full fat, of course!) too.
Watch this space, I’m sure I’ll have some entertaining disasters to add to the list of Instant Pot® success stories along the way! 🙂
Natrel® is a registered trademark of Agropur, Instant Pot® is a trademark of Instant Brands Inc.