It’s all about culture

By Today With Woolies, 4 April 2017

If fermented food like kimchi and kefir aren’t your thing, get your dose of good bacteria from a few other fermented faves…

TWW

LABNEH

labnehA strained yoghurt enjoyed in the Middle East, often with olive oil and herbs, labneh is usually eaten with bread or rolled into small balls and served with meat. Try it flavoured with herbs and spices – turmeric works a treat.Make your own: 1. Line a large sieve with cheesecloth and place over a deep bowl. Place 2 cups full-cream yoghurt in the sieve and gather the edges of the cheesecloth together to cover the yoghurt. Chill for 2-3 days. 2. Gently squeeze out any excess liquid and discard. The yoghurt will be very thick and resemble soft goat’s cheese. Roll the yoghurt into balls and place in a glass jar. 3. Whisk ½ cup extra virgin olive oil, 6 sprigs thyme and zest of 1 lemon. Season with salt to taste. Pour over the yoghurt in the jar. Cover, chill and marinate for at least 8 hours, or up to 2 weeks.

LASSI

mango-lassiA delicious cold yoghurt drink from India and Pakistan, lassi is sometimes flavoured with cumin and turmeric. It’s also a great way to cool your mouth if you’ve overdosed on the chilli in your curry…Make your own: (courtesy of Jamie Oliver, no less) 1. Cut the juicy flesh off 2 large, ripe mangoes, leaving the stone in the middle, and trim away all the skin. Blend the flesh, along with any juice left on the chopping board. 2. Add 250 g plain yoghurt, 100 ml milk, zest and juice of 1 lime and give it a good whizz for a couple of minutes, or until smooth. 3. Sweeten to taste with brown sugar or honey, if you wish. (Whizz again.) 4. Chill in the fridge before serving – serve with fresh mint leaves.

TZATZIKI

tzatzikiThis strained yoghurt sauce from the Med contains grated cucumber, olive oil and garlic, and is usually served with grilled meat.Make your own: Mix together: 1 ½ cups double-cream yoghurt, 4 finely chopped anchovy fillets, 100 g finely grated radishes, 1 T lemon juice, 1 T finely chopped dill, 1 T finely chopped Italian parsley, 2 cloves finely grated garlic, sea salt and freshly ground black pepper to taste. Combine well, and add more lemon juice if necessary.Up your intake of live bifidobacterium cultures – the bacteria that keeps your digestive system balanced – with Woolies’ thick, creamy and all-round delicious yoghurt It’s also made without any added preservatives, and now contains reduced sugar. View more yoghurt recipes here.Learn more about Today With Woolies here.
Today With Woolies

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