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A Yoghurt Weaver in action
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Mark the Mailer 
| Wed Apr 14 2004 07:08:08 |
| Hopefully (if this works) you should see a photo of me talking about the basics of yoghurt weaving to a group of MOPs at a recent event. |
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martin cowley
| Wed Apr 14 2004 08:39:14 |
| Mark,i see you worked out how to colour the strips,how did you do it ? |
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Mark the Mailer
| Wed Apr 14 2004 09:00:21 |
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I'm not sure if this is correct as I have no hard evidence, but I use different fruits to obtain different colours.
Those in the picture were made with blackberries and apples. Both fruits are mashed to a puree then this is added to the yoghurt slowly until the desired colour is obtained. One thing to note is that the colour of the final product is always darker due to lack of moisture after the drying process. If you have any further questions or if you have any other information you wish to share, you can email me at masteryoghurtweaver(at)hotmail(dot)com Thanks, Mark |
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Sally Pointer
| Wed Apr 14 2004 09:01:54 |
| Found this picture via the main discussion of yougurt weaving http://www.livinghistory.co.uk/1100-1500/forum/xw_632.html (in case the thread ages off the list and you want to read more)The colour is certainly impressive. I've heard reference to some members of the bedstraw family being used to curdle milk for soft cheese and yougurt making, and of course madder is a member of the bedstraw family. Maybe madder pink yougurt strips would be authentic in this context? |
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Cat
| Wed Apr 14 2004 17:03:09 |
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Elderberries, or red cabbage would give a fantastic blue, if the yogurt had been treated with lye to enhance the coagulation process. If regular yogurt was used they would give another dark pink.
Had you considered sage juice for a green? |
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Ben Fletcher
| Fri Jun 25 2004 18:26:09 |
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It is also my understanding that an edible form of sandalwood was used to produce a red colour in foodstuffs, although I believe this was intended for savoury items where berry juice would be unsuitable.
The original reference was with regard to multi coloured scrambled eggs, but I shall have to consult with Meg for more information! |
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Meg
| Mon Jun 28 2004 11:03:15 |
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Hi Ben.
This may have been suggested before, but what about saffron for yellow? Expensive, I know, but it would produce a lovely golden colour. Not sure about the taste though! I've been looking into this 'edible sandalwood' thing - as Ben says, it would be much more suitable for savoury foodstuffs. I think we'd be better off with berry juices, if possible, although I don't know how rich/deep the colour would be. Would it be possible to use wine as a colouring? Incidentally, has anyone else attempted to recreate the lost art of marchpane illumination? The Paladins - my lot - had a go at it at the Oyster Fayre a couple of weeks ago, and it was great fun - such a shame that another form of traditional food-based art has fallen into disuse. I'm afraid we used a small butter stamp, as I couldn't find any traditional marchpane tools, but the end result, once painted, was very pleasing. I think there are some pictures around somewhere, I'll dig them out if anyone's interested. Unfortunately we cheated with the colouring, but next time I would definitely use 'proper' colourings - I imagine we could use similar ones to those being discussed for the yoghurt weavers. Any ideas, anyone? |
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Cat
| Fri Jul 2 2004 22:14:18 |
| Meg, talk to Martin Cowley, he made an entire chess set for a banquet he held once. I didn't see it, but heard that it was very well made. Knowing the love martin has for getting food to look right, I imagine it was very good indeed. |
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