Yoghurt, Apricot and Pistachio Pots

Made this easy and delightful cool dessert to be enjoyed as an after dinner treat. Dried apricots are chopped and simmered in a small saucepan with a generous amount of orange juice and a little honey, until the apricots are soft and plump. Remove from heat and allow to cool. To serve, spoon some of the apricots and the juices into a glass cup or bowl, spoon over some Greek yoghurt, then drizzle with some runny honey, I've used orange blossom honey, and scatter chopped pistachios over. A healthy light dessert, can also be made for breakfast.

Instead of yoghurt, you can replace with ice cream, which would make a divine treat!

Yoghurt, Apricot and Pistachio Pots
(Easy Meals, Rachel Allen)
serves 4
250gm dried apricots, halved
200ml freshly squeezed orange juice
6 tsp runny honey
150ml natural Greek yoghurt
15gm shelled pistachios, roughly chopped

Place the apricots in a small saucepan with the orange juice and 2 teaspoons of the honey. Simmer for about 10 minutes or until soft and plump, then remove from the heat and allow to cool.
Divide the fruit and its juices between the glasses, then add the yoghurt, spooning it over the top of the fruit before drizzling each serving with 1 teaspoon of honey and scattering over the chopped pistachios.

I'm linking this post with Cookbook Countdown #30 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Homemade Vanilla Yoghurt

Yoghurt is really very easy to make at home. All you need is some yoghurt as a starter, and some full cream milk. I have been making my own yoghurt all this while, the only time I buy yoghurt is when I ran out of yoghurt as a starter to make another batch of yoghurt. I used my homemade yoghurt for baking, cooking, desserts or just eat it as it is. It is also great with some granola or fresh fruits and makes a wonderful ingredient in dressings and sauces. 

When a recipe calls for buttermilk in cakes baking, I would substitute buttermilk with a mixture of homemade yoghurt and milk (source from Dorie Greenspan), ratio is 1/3 cup yoghurt and 2/3 cup of milk, stir to combine and leave for about 5 minutes before using. It works out great each time,

I have posted before how I made plain yoghurt, and today, I'm sharing my Homemade Vanilla Yoghurt.

 The ingredients for making yoghurt : Fresh Yoghurt and Full Cream Milk

I always use Sunglo fresh yoghurt, which contains live ABT cultures, the microorganisms which helps to convert milk into yoghurt, and is beneficial to human health. Whatever brand of yoghurt you use, make sure that it contains ABT cultures. And I always use full cream milk, which makes a creamier yoghurt than using low-fat milk.

You would only need about 2 tablespoons or so of yoghurt as a starter, and if you are wondering what to do with the rest of the yoghurt in the tub, simply freeze them in ice cube trays, store them in the freezer and each time you need to use, take the amount required and thaw before use. Here is how I store the unused store-bought yoghurt :

What to do with leftover yoghurt :

1. Take out the amount you need and place it into a mug. I would call this as the yoghurt starter.

2. Fill up the ice cube trays with the balance yoghurt.

3. Place in the freezer overnight until frozen solid.

4. The frozen cubes of yoghurt.

5. I placed each cube of frozen yoghurt in small plastic bags. I would recommend packing the cubes in small plastic bags, as I find that when I store them together without the plastic bags, they tend to stick together and it would be difficult to separate them when they are frozen.

6. Fold each of the small plastic bags over and place them in a zip lock bag. Store in the freezer and each time when you need some (either for yoghurt making or in a dish which requires just a small amount of yoghurt, this would come in handy) , just take the amount required, and thaw before use. 

Now, lets's make some yoghurt :

To make two cups of yoghurt :

1. Put two cups of full cream milk into a medium pot. 

2. Slit open a vanilla bean, scrape out the seeds, put the seeds and the vanilla pods into the milk. (If you are making plain yoghurt, simply omit the vanilla bean).

3. Heat the milk over low heat, and bring it to just under a boil, when the milk at the sides of the pot is just beginning to boil. Turn off heat, let milk cool to just warm to the touch, which would take about 30-45 minutes. 

4. Scoop about one third cup of warm milk into the reserved yoghurt starter in the mug. The milk must be just warm, as too hot, it will kill the microorganism in the starter. Stir to combine well, making sure that the yoghurt starter is fully dissolved.

5. Pour the starter mixture back into the pot of milk. Stir till evenly combined.

6. Remove the vanilla pod.

7. Strain the mixture over a sieve into a clean container, to remove any milk skin or curdles that has formed. Don't worry, most of the tiny vanilla seeds will go thru the strainer.

8. The strained milk with the speckled of vanilla seeds.

9. Close the container. Leave at room temperature overnight, or longer, in a warm corner, undisturbed, until yoghurt sets.

10. Or, simply do as I always do, place the container of yoghurt in a microwave oven, with a cup of hot water next to it. DO NOT TURN ON THE MICROWAVE OVEN. Close the microwave oven, leave the container in it overnight to set. Remember do not turn on the oven, it is merely acting as a vacuum so that the hot vapour from that cup of hot water will circulate within the oven, and to keep the microorganisms happy in the warm environment that they will help to set the yoghurt.

 Homemade Vanilla Yoghurt. Store the container in the fridge and enjoy!

This is the plain yoghurt which I made the week before. For plain yoghurt, simply omit the vanilla beans.

You could use your own homemade yoghurt as a starter for the next batch of yoghurt. I have made yoghurt using my own homemade yoghurt as a starter, which is good for two batches, and after that it would be advisable to start on a fresh yoghurt starter with live ABT cultures.

And if you need some Greek yoghurt, you can make your own too. Place two layers of cheese cloth over a sieve, and place the sieve in a bowl. Pour two cups of homemade yoghurt onto the cheese cloth, and place the sieve with the bowl in the fridge, for a few hours or overnight. The thickened yoghurt collected on the cheese cloth will be the Greek yoghurt and the whey collected in the bowl can either be discarded or use for bread making. 

Now you have seen how easy to make your own yoghurt! There's no need to get one of those yoghurt making machine, you do not really need it. If you have not tried making your own yoghurt before, give it a try, you will enjoy the process of making it, and even better, the rewards of creamy homemade yoghurt to be enjoyed later! And it is so much cheaper to make your own!

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This post is linked to the event Little Thumbs Up (May 2015 : Yoghurt) organized by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

Royal Chicken Cooked In Yoghurt : IHCC

"Everything's Better with Yoghurt", is our theme for this week at I Heart Cooking Clubs (IHCC), where we are cooking from Madhur Jaffrey's recipes. There are so many recipes that I've wanted to try with yoghurt, I could not make up my mind between a fruity yoghurt, a lassi drink, raita, a vegetable or a meat dish! So when my sister came for a night's stay, I finally decided to cook this dish "Royal Chicken Cooked In Yoghurt" for our dinner, along with the Turmeric Rice, and one of MJ's stir-fried cabbage dish. 

This is a delicious dish. Once again, I'm using almonds for the second time in MJ's dish. The recipe calls for slivered almonds, I used the flaked ones instead, just because I took the wrong container. Sultanas are used here, which I doubled the amount, as I love sultanas in dishes and pilaf as well. The interesting thing is, when the sultanas are dropped into the hot oil, in a matter of seconds, they ballooned up like cute little champagne grapes, amazing! And of course, I increased the spices and chilli powder slightly. At first I was afraid that this dish might be too sour with 1 whole cup of yoghurt, but it provides just the right amount of sourness and it was good!  I used my own homemade yoghurt, which I constantly replenish with a new batch, I'm almost never short of yoghurt in my fridge.

Homemade yoghurt

A lovely dish that goes great with the Turmeric Rice. We really like the sultanas, the next time, I'll add a little bit more!  Does it make me feel like "Royalty" when eating this dish? Haha, only if someone cook it for me, and serve me, royalty style, maybe!

To see my friends at IHCC yoghurt dish, you may visit them here. If you would like to join us in our cooking journey with Madhur Jaffrey, you may get the full details at IHCC's Welcome! page.

I'm sharing this with :

Recipe Box hosted by Bizzy Bakes

See Ya In The Gumbo hosted by Ms. enPlace

Royal Chicken Cooked In Yoghurt
(source from : My Kitchen Table, Madhur Jaffrey)
250ml (1 cup) natural yoghurt
1 teaspoon salt
freshly ground black pepper
1 teaspoon ground cumin (I use 1-1/2 tsp)
1 teaspoon ground coriander (I use 2 tsp)
1/4 teaspoon chilli powder, or to taste (I use 1 tsp)
4 tablespoons finely chopped green coriander
1.5kg (3lb) chicken, cut into serving portions
4 tablespoons vegetable oil
8 cardamom pods
6 cloves
5cm (2in) cinnamon stick
3 bay leaves
2-1/2 teaspoons blanched, silvered almonds
2-1/2 tablespoons sultanas (I use about 5 tablespoons)

Step One :

Put the natural yoghurt into a bowl and beat it lightly until it is smooth and creamy. Add half the salt, some black pepper, the ground cumin, ground coriander, chilli powder and green coriander. Mix and set aside.

Step Two :

Salt and pepper the chicken pieces on both sides using the remaining 1/2 teaspoon salt. Put the oil in a wide, preferably non-stick pan and set over medium-high heat. When hot, put in the cardamom pods, cloves, cinnamon stick and bay leaves. Stir once and add some of the chicken pieces - only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces in this way and remove to the bowl.

Step Three :

Put the almonds and sultanas into the same hot oil. Stir quickly. The almonds should turn golden and the sultanas should pump up - which will happen very fast. Now return the chicken and its accumulated juices to the pan. Add the seasoned natural yoghurt. Stir to mix and bring to a simmer. Cover, turn the heat to low and simmer gently for 20 minutes, stirring once or twice during this period. Remove the cover, turn the heat up a bit and reduce the sauce until it is thick and just clings to the the chicken pieces. Turn the chicken pieces over gently as you do this.

The large, whole spices are not meant to be eaten.

THB : Cinnamon-Apple Walnut Torte & Vanilla Frozen Yoghurt

Bake No. 9 at The Home Bakers (THB). For this round of bake, Jasline from Food Is My Life has chosen Cinnamon-Apple Walnut Torte. Jasline is a talented baker and she always provides step-by-step photos for her bakes, a dedicated baker and blogger! If you have not already known Jasline, then stop by her wonderful blog and say hi!

Cinnamon-Apple Walnut Torte is really like a crumble without any filling underneath! So if you love eating crumbles with crunchy top, then you would fall for this! The good thing is, it has no butter or oil whatsoever, I would consider it a healthy choice for a delicious satisfying dessert!

I made half a recipe, and baked in a 6-inch pie plate. I was curious how this torte would turn out, as it contains very little flour. The only changes I made was to reduced the brown sugar to 1/4 cup instead of 1/2 cup for half a recipe. Option to use walnuts or pecans, and I used walnuts. Again the choice of whether to lightly toast the nuts, and due to laziness, I just mixed them in without toasting.

The original recipe calls for the full recipe to be baked in a 9-inch pie pan for 30 minutes. I find that it took exactly the same amount of time, 30 minutes to bake my 6-inch pie plate crumbles for it to turn all brown and nice.

There are four of us in my family, and each gets a quarter. I use a mixture of black and golden raisins and they are plump and juicy when baked. The apples has a slight crunch, and the walnuts are crunchy and nutty. The rest of the ingredients are a little amount of flour, an egg, vanilla extract and of course, the apples' best friend, the cinnamon!  

I served it with my homemade frozen vanilla yoghurt. 

This is the perfect dessert! The smooth creamy frozen yoghurt with a slight sourish tang is perfect eaten with this torte. You would not feel guilty eating this delightful dessert, it is almost fat free! wink! wink ( I say "almost" because the yoghurt is made from full cream milk, and is yummy eaten on its own! And even delicious made into frozen yoghurt!).
Overall review : This is a delicious torte, simply a pleasure to eat. I like it that it is so easy to make, and is really good, served with some frozen yoghurt or ice cream.

If you would like to give this torte a try, please do visit Jasline for the full recipe. And to see the rest of my fellow bakers delightful torte, please drop by The Home Bakers (THB).

THB is currently baking from Coffee Cakes by Lou Seibert Pappas, if you would like to join in and be a member of THB, please email me at kitchenflavours@yahoo.com
Everyone's welcome!!


Here's the recipe for the Vanilla Frozen Yoghurt :
Vanilla Frozen Yoghurt
(adapted from : The Perfect Scoop, David Lebovitz)
3 cups full-cream homemade yoghurt (I use 2-1/3 cup homemade yoghurt, that was what I had left)
1 cup sugar (I use only 1/4 cup)
1 teaspoon vanilla extract

Mix together the yoghurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.

Strawberry Frozen Yoghurt

These gorgeous strawberries, which are grown locally in Cameron Highlands, Malaysia are on offer from TESCO. I bought three packs home and churned out this delightful frozen yoghurt. Though our local strawberries are not as sweet as the imported ones,  they are still wonderful. I use my homemade yoghurt for this. Frozen yoghurt is definitely a healthy option to ice cream that has egg yolks and cream, and is just as delicious!

Our local strawberries from Cameron Highlands

The sliced strawberries macerated in the sugar and vodka with its own juices. Delicious!

Strawberry Frozen Yoghurt. 

Look at the beautiful gorgeous colour!

As what David says, "the biggest blast of strawberry flavour imaginable"! 

This is so refreshingly delicious!

For other recipe that uses all those gorgeous berries, now that summer is here at some parts of the globe, take a look at a lovely blog from Greece, Kitchen Stories. Kitchen Stories blog is in two languages, Greek and English, just click here for the English language.  Kitchen Stories has made a Fruit Pie that looks so delicious and  perfect for all the abundant summer berries that are just waiting to be used up. I wish we have summer berries here! I'm so jealous!  :) Hop over to Kitchen Stories for this delicious Fruit Pie and other yummy desserts, just say that you are dropping in from Kitchen Flavours!  :)

I'm sharing this with
Full Plate Thursday over at Miz Helen's Country Cottage
Sweet Tooth Friday over at Alli n Son
Vintage Recipe Thursday over at Joy of Desserts
Fresh Food Friday over at la bella vita


Strawberry Frozen Yogurt
(adapted from "The Perfect Scoop" by David Lebovitz)

Notes from David " This frozen yogurt is a snap to put together, especially welcome in the summer which is when you may want to limit your time in a  warm kitchen. But don't let its ease of preparation fool you; this vibrantly coloured frozen yogurt provides the biggest blast of strawberry flavour imaginable."

1 pound (450gm) fresh strawberries, rinsed and hulled
2/3 cup sugar (130gm) sugar
2 teaspoons vodka or kirsh (optional) 
1 cup (240gm) plain whole-milk yoghurt
1 teaspoon freshly squeezed lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsh. If using, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. If you wish, press the mixture through a mesh strainer to remove any seeds.

Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.

Lemon Curd and Ice Cream

I love lemon curd! This is the second recipe that I've tried, first one being David Lebovitz's, here. I thought of trying out other recipes, and this particular recipe I got from Rachel Allen's "Rachel Favourite Food At Home",  Rachel's method of cooking this curd is simpler. The curd is really tangy with full flavour of the lemons! For those who likes a  sweeter curd, extra sugar can be added. I like both David's and Rachel's curd recipes, but when it comes to ease of making, I think Rachel's simpler!

The beautiful colour of the lemon and the egg yolks gives a gorgeous looking curd.

Rachel has even provide a recipe for making Lemon Curd Ice Cream, which of course I can't help, but make that too!

Lemon Curd
(adapted from "Rachel's Favourite Food At Home" by Rachel Allen)
2 eggs
1 egg yolk
100gm (4oz) butter
175gm (6oz) caster sugar
finely grated zest and juice of 3 lemons


Beat the whole eggs and extra egg yolk together. Melt the butter in a saucepan over a very low heat. Add the caster sugar, grated zest and lemon juice and then the beaten eggs. Stir carefully over a very gentle heat until the mixture thickens. This may take about 10 minutes. If the heat is too high, the eggs will scramble.
When the mixture is thick enough to coat the back of a spoon and leave a clear mark when you push your finger through it, the curd is cooked ready.
Remove from the heat and pour into a sterilized jar. Allow to cool, then place in the fridge for up to 2 weeks.


(kitchen flavour's notes : Taste and add a little sugar during stirring, if a sweeter curd is desired. It took me about 20 minutes for the curd to thickened)


Let's have some tangy ice cream!

Ingredients for this tangy ice cream, lemon curd, yoghurt ( I use homemade yoghurt) and creme fraiche (I use whipping cream). According to Rachel Allen, you don't need an ice cream machine to make this. But I did, and since I use whipping cream, might as well whip it for a creamy and fluffier ice cream. 

This is a really tangy ice cream, full of lemon flavour. If you like your ice cream sweeter, you have to add more sugar, as this is quite sour. I like it like this, tangy and sour! Enjoy!

Lemon and Ginger Ice Cream
(adapted from "Rachel's Favourite Food At Home" by Rachel Allen)
Notes from Rachel : This is such a delicious, light, one-step ice cream -  and you don't need an ice-cream machine to make it. Leave out the ginger if you prefer
400ml (14 fl oz) cool Lemon Curd
600ml (20 fl oz) natural yoghurt
600ml (20 fl oz) creme fraiche
4 tbsp finely grated ginger


Fold together the lemon curd, yoghurt, creme fraiche and ginger and place in the freezer for a few hours until frozen.

(kitchen flavour's notes : I did not add the ginger and only made half the recipe.  I use the ice cream maker and churn until creamy and thick. Transfer to a container and freeze.)

Dahi Murgh (Chicken and Yoghurt Curry)

This is one chicken yoghurt dish that I'll be cooking again!  Hubby and the kids gave the thumbs up for this.  I was actually looking around for curry recipes using my homemade yoghurt.  There are many, many recipes, and looks like I found the right one.  It is extremely easy to cook, no elaborate preparation and the ingredients can be prepared in minutes.  Besides, I have two pots of coriander growing in my garden, and this would be perfect.  The recipe calls for 1/2 cup of yoghurt, try putting in 1/4 cup first and gradually add more, depends on the level of sourness from the yoghurt.  I use 1/2 cup as per the recipe.  The chicken is simmered over low heat, stirring frequently until it is cooked, there is no water added to this recipe.  After I have cooked and tasted this, I thought that my family will find it a little bit sour, but they loved it!   This is really great with rice.

I'm bringing this yummy dish to Mommy's Kitchen for Potluck Sunday.

Dahi Murgh (Chicken and Yoghurt Curry)
(source from : asianonlinerecipes.com)
Ingredients :
1 kg chicken
1 medium onion, roughly chopped
3 cloves garlic, peeled
1 tsp finely chopped fresh ginger
1/2 cup fresh coriander
1-1/2 tbsp ghee or oil
1 tsp ground tumeric
1-1/2 tsp garam masala
1-1/2 tsp salt
1/2 tsp chili powder
1/2 cup yoghurt (you may not use all, adjust to your taste accordingly)
2 ripe tomatoes, diced
extra chopped mint or coriander leaves to garnish

Method :
Cut chicken into serving pieces.
Put onion, garlic, ginger, fresh coriander into the container of electric blender.
Blend to  a smooth puree.
Heat oil in a saucepan and fry the blended mixture, stirring for about 5 minutes.
Add tumeric, garam masala, salt and chili powder and fry for a further minute.
Stir in yoghurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree.
Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender.

Homemade Yoghurt

This homemade yoghurt is gloriously creamy. Once you have tasted your own homemade yoghurt, you would have second thoughts about buying from the supermarkets. I have never thought that yoghurt is so easy to make, and no special equipment is needed except for a small cooking pot and a bottle to store, that's all! This is the fifth batch of yoghurt that I have made for the past six weeks! Once is just not enough. For flavoured yoghurt, just scoop some yoghurt in a bowl and mix with whatever you fancy, blueberry filling, strawberry sauce, fresh chopped fruits and I even mix it with homemade apricot puree. It can be used in baking, cooking and even in ice-cream. My daughter love to turn this into watermelon smoothies! I got this wonderful yoghurt making recipe from the magazine "flavours", contributed by Catherine Lau, our local cookbook author, with more recipes on uses of yoghurt.

A thermometer might be useful, but it isn't necessary.  I use the 'feel touch test' and it always worked out fine. Mine usually takes about 40-45 minutes for the milk to be at the right temperature before adding in the culture. If you have not made yoghurt before, try it out, it is very easy and takes just about 5-10 minutes to prepare, mix the culture at about 40-45 minutes later (depends on how fast the milk cools to the right temperature), and leave for it to set for 8-10 hours.

Creamy plain yoghurt, good on its own!

Delicious, blueberry flavoured yoghurt.  I use blueberry pie filling.

Plain and tangy with some frozen blueberries

With fresh papaya and apples.  Try it with fresh ripe mangoes or pineapples, strawberries.....your pick!

I will be using homemade yoghurt to try out recipes, can't wait to try some of them!.  Each batch that I made usually lasts only 2-3 days, enjoyed mostly by my kids.  They don't ask me anymore whether have I bought any yoghurt, the question from them now is "Mommy, did you make any yoghurt?" Got to make a double batch next time!


Plain Yoghurt
(source from : Flavours magazine)
"The yoghurt produced with this set of instructions has a mild, refreshing tartness. You can control the acidity of the yoghurt by increasing or reducing the fermentation time : a longer fermentation produces more acidity."
Ingredients :
1 litre fresh full-fat cow's or goat's milk
1 tbsp live yoghurt culture ** (I use 2 tbsps)

Instructions :
Step 1 : Heat the milk.
Heat the milk over low heat, stirring gently, until bubbles begin to appear on the surface (82 to 85C); remove from heat. Heating the milk kills any unwanted microorganisms that may compete with the yoghurt culture, and it makes the yoghurt thicker.

Step 2 : Cool the milk to lukewarm.
The milk is ready when your fingers can comfortably dip in the milk for a few seconds. The ideal temperature is between 42 to 44C. The yoghurt culture multiplies too slowly below 42C, while a temperature over 44C kills the culture, both will not produce good yoghurt.

Step 3 : Add yoghurt culture
First, add about 1/4 cup of the lukewarm milk to your culture and mix well. Then, pour this mixture back into the remaining milk and stir well. Pour the cultured milk into a clean, dry, 1 litre capacity glass jar, or any other non-reactive container, and put the lid on.

Step 4 : Fermentation
Set the jar on the countertop in your kitchen and wait for the culture to convert the natural sugar (lactose) in milk to lactic acid which coagulates the milk into yoghurt.
In our Malaysian weather, this typically takes 8 to 10 hours for cow's milk and 12 to 14 hours for goat's milk. Insulating your jar in a small styrofoam box of drink cooler cuts the fermentation time by half.
To test for readiness, slowly tilt the jar to one side; cow's milk yoghurt is thick and will not flow much while goat's milk yoghurt is viscous and has the consistency of a pouring custard. Both yoghurts thicken some more upon refrigeration.

Step 5 : Store the yoghurt
Put the jar in the refrigerator immediately to slow down fermentation. Yoghurt will last for about 2 weeks, increasing in tanginess the longer you store it. Remember to use only a clean, dry spoon to scoop out the yoghurt from your jar to prevent premature spoilage.

**Live Yoghurt Culture
To obtain starter culture, buy a container of the best plain yoghurt with live cultures you can find. Because different brands do give different results, check the labels to ensure they contain yoghurt making bacteria such as Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus. Freese the yoghurt in 1 tablespoon portions. I usually buy a 1kg tub of Greek-style yoghurt and freeze it in ice cube trays. Thaw a cube in a saucer at room temperature before adding it to the lukewarm milk. You could reserve a tablespoon of your last home-made batch of yoghurt as starter culture, if you prefer, but I find that this method produces yoghurt that is inconsistent and decreases in quality with each subsequent batch. Soy yoghurt with live cultures are available at selected supermarkets in the Klang valley: use this as a starter in the same way as cow's milk yoghurt.