*Australian thickened cream is also known as whipping cream and contains 35% milk fat.
*The Australian tablespoon is 20ml (4 tsps). In many other countries, a tablespoon is 15ml.
The amount of sugar required will depend on the diameter of the bowl that you use. It is important to use a wide, shallow bowl to have as much caramelised surface as possible.
*On occasion, when I don’t have cheesecloth, I have used a clean, white linen, table napkin.
*I generally set the strained yoghurt, whilst still in the sieve, aside and drain the whey from the bowl. Then, to save washing up, I turn the strained yoghurt back into the same bowl.
*You can drink the whey instead of discarding it, it is full of probiotics. If you find the flavour not to your taste, add it to a smoothie, use it when making pancakes or as part of a marinade for chicken or meat.
*Do not over whip the cream. Just whip to gentle, soft peaks. If it’s too stiff it will be difficult to fold into the yoghurt.
*When folding one ingredient into another, you want to avoid knocking out too much air. I like to use a large rubber spatula but a large metal spoon is also ideal. The lighter mixture, in this case cream, is added to the heavier mixture. I start by adding 1/3 of the cream to slacken the yoghurt. Run the spatula, or spoon, around the side of the bowl and then along the base. Fold the mixture over onto itself. Give the bowl a quarter turn and repeat the technique until the cream is folded in. Fold in the remaining 2/3 of the cream, repeating the method for folding, until the mixture is smooth and creamy.