Perhaps you have a pot of yoghurt for breakfast, maybe you take one to work with you? Have you ever imagined finding the perfect spoon to eat them with so you can enjoy every last mouthful?
Well, I think we have one for you!
May I suggest you search out the Windsor Yoghurt spoons x 2 by Grunwerg? These spoons have been specifically designed to help you get into the corners of pots and dishes so you can savour every last bit. Kids love them and so do adults.
Now that winter is coming, you can also try them with hot puddings/ desserts such as rice pudding, ground rice, semolina, tapioca, sago, chocolate mouse and souffle.
These spoons don’t cost much but they will definitely make your creamy indulgent treat something special and personal to the very last mouthful.
Being part of the Windsor range by Grunwerg, they are made from stainless steel of a very high quality and they represent excellent value for money.
If you know a yoghurt lover, then why not get them one as a stocking filler this Christmas?
This is a simple recipe to follow that make a not too thick yoghurt.
2 heaped tbsp organic yogurt
500ml organic milk-semi skimmed of full fat
3 tbsp milk powder
Before heating, bring the yogurt to room temperature – this will stop it cooling the milk too quickly. Warm the milk to no higher a temperature than 46C. This is the optimum heat, but a few degrees more or less will probably still work. If you don’t have a thermometer, then test it with your finger. If it feels comfortably warm then it is probably about right. Whisk in the milk powder then pour on to the yogurt. Immediately cover the dish in clingfilm, wrap it up in a thick towel or tea towel and put it in a warm place overnight- say the airing cupboard. The next day, it should have turned to yoghurt so transfer to the fridge and let it chill thoroughly.