Tart sữa chua (drinking yoghurt)

Hôm nay là lần thứ ba. Cũng đâu có ý định làm tart drinking yoghurt đâu, chẳng qua cái tủ lạnh " chập cheng" chả hiểu làm sao mà chết máy, nhưng chết mỗi ngăn mát ( ngăn đá vẫn xả lạnh ầm ầm ) , làm cục bơ của hình mềm nhũn như con chi chi ( híhí, hơi cường điệu ). Bánh quy vừa hôm trước làm vẫn chưa nướng hết, thôi đành nhớ tới em tart vậy !!!

Nguyên liệu chuẩn bị chế biến  Tart sữa chua (drinking yoghurt)

Vỏ : 100g bơ nhạt + 1 trứng gà + 25g đường + chút xíu muối + 200g bột mỳ trộn đều, cán mỏng, ép vào khuôn ( khuôn cupcake mini), lấy dĩa xiên trên bề mặt để tránh phồng xấu bánh , xong để vào ngăn đá khoảng 10 phút cho cứng bánh rồi nướng ở 200 C/15 phút .

Với ngần ấy bột làm được khoảng 15 cái vỏ tart mini . 

Hình bánh tart drinking yoghurt trước khi nướng

bánh tart drinking yoghurt

Mấy cái này để ngăn đá, lúc nào thích ăn thì đem ra nướng qua lại ..

bánh tart drinking yoghurt

Đợi bánh nguội, đổ sữa chua drinking yoghurt vào lòng bánh , xếp hoa quả tuỳ thích lên ( sẵn có mấy quả hồng đỏ thắp hương hôm qua , hôm nay " sung" làm bánh luôn, mà đằng nào nó chả vào bụng cơ chứ

Đúng ra là phải làm lớp nhân kiểu custart cơ, nhưng nghĩ tới trứng với sữa bây giờ ngán lắm, đổ trực tiếp sữa chua drinking yoghurt luôn cho nhanh , vì vỏ bánh hơi khô ( và giòn ) nên sau khi cho lớp nhân để khoảng 30phút trong ngăn mát chắc sẽ ngon hơn . ( ngăn mát hỏng rồi, nên bày biện xong là " bụp" luôn. Theo các ct vỏ tart thông thường thì ct này đã " bị" bớt bơ, làm gần giống ct cookies nên vỏ cũng cứng hơn, chứ không xốp .

bánh tart drinking yoghurt

Làm tart drinking yoghurt bằng khuôn nhỏ này được cái là vừa 1 người ăn, không phải chia chia cắt cắt gì cả, nhưng ngại mỗi lúc rửa khuôn . Ôi trời, khuôn bé, nhiều góc cạnh, rửa rõ lâu, không cẩn thận là phải rửa 2 lần .

bánh tart drinking yoghurt

Drinking yoghurt

Drinking yoghurt is firm, creamy or liquid acidified milk products manufactured from pasteurized milk by use of thermophilic lactic acid bacteria.

In order to increase the dry matter content of the yoghurt in line with the given local preferences (which vary around the world), the milk can be concentrated or powder can be added to obtain a fortification - or the milk can be concentrated by means of ultrafiltration (UF). Typical standard yoghurt is not heat treated subsequent to fermentation and does not contain binding agents.

The various types of yoghurt are characterized by their structural properties. In drinking yoghurt the gel has been broken in the fermentation tank, homogenised and cooled before packaging. A lower dry matter content and homogenization after fermentation result in drinkable yoghurt with low viscosity. Normally stabilizer is added to ensure stable yoghurt without sedimentation. 

Passion fruit drinking yoghurt

Preparation

Drinking Yoghurt

1. Place milk into mixing bowl and heat 15 min/90°C/speed 3. Remove mixing bowl lid and allow milk to cool to 37°C (about 1 hour).

2. Add natural yoghurt and warm 2 min/37°C/speed 1. Evenly distribute mix between six 200ml yoghurt bottles, allowing room for syrup (if desired) and seal.

3. Place bottles into yoghurt storage bag before placing into a completely cold oven for six hours to thicken. Mix will appear slightly thickened but still fluid in consistency.

4. Once thickened, place yoghurt bottles into the refrigerator for two hours. Serve chilled for natural drinking yoghurt or add syrup of choice (see below).

5. Place passion fruit, sugar, orange juice and orange zest into mixing bowl and cook 10 min/Varoma/speed Strain into small jug and set aside until cooled.

6. Place 40-50g of the syrup into each of the drinking yoghurt bottles and shake well to combine. Place back into the refrigerator to chill before serving.

Coconut + Vanilla Bean Drinking Yoghurt

Better late than never, huh? Well, here's a quick recipe I can't live without as a sugar free vegan. It's kefir, a Turkish style drinking yoghurt, made with coconut milk, coconut cream and vanilla bean paste. It's got that creamy, yoghurty taste you'll be missing. It's also smooth and drinkable and full of great live cultures that are amazing for your digestive system. It's so easy, it's just the fermentation time (about 36 hours) that requires planning, and the first time you sit down to watch a DVD with a fermenting jar of kefir next to you, you might feel weird. But it's worth it. Better still, try using it to make your own lassis... yum!

Coconut & Vanilla Bean Drinking Yoghurt

500ml coconut juice or milk (Dr. Antonio Martin's Coco Milk is the best!)

500mls coconut cream

7.5g (1 sachet) of yoghurt pro-biotic (ask for Nature's Goodness Kefir Turkish Yoghurt Pro-biotic)

1/2 vanilla bean pod

Method

Combine coconut milk and cream in a tall jug or bottle with a lid. Shake well. Stir contents of the kefir sachet into the coconut milk/cream mixture. Rest for 24-36 hours at approximately 20oC or until kefir starts to settle, then place in fridge for 6 hours.

Scrape the vanilla bean paste from inside the pod, into the kefir and shake vigorously. Return to the fridge for another 6 hours. The kefir is ready to drink when it has a smooth consistency, similar to thin yoghurt.

You can transfer the drinking yoghurt to smaller containers and refrigerate until the cream at the top sets – you can eat this part with a spoon, like thick yoghurt. Or, to make lassis, simply blend kefir with your favorite low-fructose fruit (papaya or berries are good) and some ice. So good!