On Thursday, I mentioned that I’d managed to get my hands on some glass-bottle milk.
At £1.20 per litre, this rivals the speciality jersey milk that you get in the supermarkets on price, though on taste, it’s FAR better.
That said, it’s not something I indulge in often. Not because I don’t think it’s worth the money – it absolutely is. The cows are happy, the milking process is literally transparent (with a giant window where customers can watch), and the money goes directly to the farmer rather than a huge corporation. That the bottles are refillable from a vending machine on site and that I can also purchase ice-cream there are the icing on the proverbial cake.
I don’t buy it often because I’m not often passing so close to Aberdeen, and because I’m really mean with my petrol. A round-trip to the dairy takes around an hour and when I’m already spending more on taking the kids to school/nursery than I am on feeding us every month, this is a fuel expense I really can’t justify.
So when I do get it, it’s exactly as precious as all milk should be.
Which is why my heart was honestly in my mouth the whole time I went about making yogurt the other day. I figured, if I could use the refillable milk to make natural yogurt from, then I could do away with another single-use plastic from our lives (and potentially have an excuse to go to the dairy more often…)
The thrift shop my mum volunteers at was selling an old-style Easiyo set, which I bought for £3. Normally, you use sachets of powder with this (which I guess is still a reduction in single-use plastic too as the sachets will be smaller than a yogurt pot and less bulky to transport), but I didn’t want to add another grocery to my shopping list.
I’d read yogurt making tutorials online before which basically involve tossing a couple of tablespoons of natural yogurt into 500mls or so of milk, heating to body temperature and then leaving overnight so I thought I would combine the two methods – I added some yogurt and milk to the Easiyo pot, then followed the instructions on the website…
Except I did it wrong. I misunderstood where I was supposed to put the pot and for the first 30 seconds it ended up submerged in boiling water.
It worked, regardless, though the end result is rather thin. I did take a video of it slopping off the spoon, but unfortunately, I can’t get it to load so you’ll just have to take my word for it.
The taste is right, the texture – all wrong.
After some internetting, I discovered that keeping the yogurt at a steady temperature for longer is one way to go, so I might try that in future – using my trusty Thermos flasks instead of the Easiyo. This time though, I tried straining it through a coffee filter….
Which is fine, but it does create the waste product ‘whey’. On this occassion, I’ve used half of the whey as a water substitute in these super cheap tomato scones but this isn’t a sustainable process financially, given that realistically speaking, I’d be throwing this whey out if I were to regularly strain yogurt.
Each 1l bottle of milk costs £1.20 (not counting the fuel to get to the dairy), which means that 100mls costs 12p. I made 600mls of yogurt, so 6×12=72p. But then I strained the yogurt, which meant that I actually got 300mls of yogurt for 72p, and when you can buy natural yogurt at 45p per 500ml*, the whole endeavour becomes something of a moot point.
I checked how much it would be to buy the Easiyo sachets online. A sachet, after all, is less packaging than a bucket-like tub so if I could make yogurt in this way, it would still be a plastic saving. Unfortunately, the sachets cost between £2.50 – £3 and make 1kg of yogurt, which is significantly more expensive than the massive Lidl bucket containing the same amount.
So… what’s the bottom line with yogurt? In short, it’s got to be a rare treat, rather than a staple. Whether I make it myself or buy it in plastic, it needs to be a very rare thing indeed.
Sad times. 😦
If you still eat meat and dairy, do you still consume yogurt? If so, how do you do so sustainably? ❤
*Prices via MySupermarket – correct at time of publishing.