|the separated milk|
Yoghurt is made by the sugars being fermented by the bacteria into lactic acid, which causes the formation of the characteristic curd.If there are no sugar in the milk then add a spoonful of sugar at the heating stage to help the process.
I made the yoghurt in the same way that we make all yoghurt, boiled, cooled, add the culture and placed into slow cooker. 6 hrs later I should have had yoghurt, but instead I had a slow cooker full of separated milk that looked runnier when it came out than when it went in. Verdict - disaster
|the finished blancmange|
Experiment No.2 egg/dairy/gluten free Scotch pancakes. For English thin pancakes just use 1 cup flour.
Now remember here Bob had never tasted a pancake so he has no preconceived idea of what he was expecting. The rest of us love pancakes and I usually make my own with normal ingredients and Lacto free milk, but that not an option here.
Recipe 1 1/3 cup gluten free self raising flour
1 tablespoon sugar
2 teaspoon of gluten free baking powder
1 cup soya milk
1 tablespoon sunflower oil
1 teaspoon vanilla essence
2 teaspoons flaxseed ( as our egg)
6 tablespoons hot water.
|flaxseed added to water as egg|
Mix water and flaxseed together and leave to sit for approx 15mins until it becomes thick and gloopy.
|milk, oil and vanilla flavour|
pour liquid onto dry ingredients and mix well to a thick consistency.
|mixing it up|
we added raisins into a few in the pan with the second batch we cooked.
|and eat...yum yum|
kids verdict yummy, oh says they taste like sugar puffs and I say you could taste the pleasant nuttiness from the flax seed.
overall verdict pleasant time was had by all, very nice, pleasantly surprised and even oh ate them. Will make these again as they are quick and simple with little mess.
|add a spread of jam|
Must admit we had some education whilst making these, Fifi wanted to know why they were going bubbly so we spent time adding baking powder to water once we were finished and watching it froth. Also explained about the flaxseed replacing egg and about egg white going solid due to what is in it when cooked and how the flax was replacing that. We learnt about consistency and how we could not roll them out like biscuits, we learnt patience and that things take time to cook. Fifi was fascinated watching them go from blobs of liquid to solid pancakes.
And we also had a valuable lesson on cookers and pans being hot when grandma burnt her finger (ouch!!)