Recently I was with the Butterfly bloggers on an expedition to visit and learn how Moo Cow makes their yogurt and other products derived from yogurt. If you haven’t already know, Moo Cow has a few retail outlets selling freshly churned frozen yogurt, and now yogurt drinks as well.
So what’s the Moo Tale, how did it come about ?
Since 2011, Moo Cow has been serving Malaysia’s health conscious dessert aficionados with tasty frozen yogurts. Moo Cow distinct frozen yogurts are freshly churned from natural ingredients and flavours, coupled with detailed R&D process to ensure that only the best frozen yogurts of high quality will delight Moo Cow lovers’ taste buds. Also, be tempted by the array of seasonal flavours and our bestseller flavour, which has long remained a favourite among Moo Cow lovers.
Now now now, if we’re talking about frozen yogurt and yogurt drinks, we need to start by making yogurt, and that’s from milk itself. I have to applaud Moo Cow, for giving us an insight on how they make yogurt in their small factory, complying with the health and safety regulations.
Yogurt was discovered by Herdsmen of Central Asia around 6000 BC (THat’s like 8000 years ago). During then, the herdsmen kept milk in goat’s stomach bags to keep them thru winter and long journeys. Little did they know, the milk reacted with a bacteria inside and thus creating a product similar to yogurt.
In ancient Indian records, yogurt and honey are called “the food of the Gods”. Did you also know that in ancient Greek, yogurt is considered as an Elixir of Life. It is only in the early 1900s that scientist discovered the nutritional values and health benefits of yogurt. In 1919, the first industrial production of yogurt was done by Danone in Spain. In 1930, Minoru Shirota created a drink with yogurt called, Yakult.
There are many types of yogurt, plain, Greek, Swiss and some products made from yogurt are lassi (yogurt drink), froyo (frozen yogurt) and cakes. It’s a very versatile food that is well suited for anyone’s diet.
Some health benefits of yogurt
• Yogurt is rich in calcium, which is essential for maintaining colon health and reducing the risk of colon cancer.
• Calcium works with the live cultures found in some yogurt to increase absorption by the bones, making yogurt an excellent choice to help prevent osteoporosis.
• Yogurt is an important source of calcium for people who have difficulty digesting the lactose (sugar) in milk, because yogurt contains lactase – the enzyme we need to break down lactose for proper digestion.
• Yogurt is rich in protein, B vitamins and essential minerals and low in carbohydrates. It’s also low in fat (if you choose yogurt made from nonfat or low-fat milk).
Now let’s have a quick look on how yogurt is made in Moo Cow (yup, they make their yogurt fresh for productions of their other products such as froyo and yogurt drinks)
Cleanliness is vital in all dairy or temperature controlled factories as there are healthy bacteria growing in yogurt. You do not want any cross-contamination to happen. In Moo Cow, the equipments, utensils and pots are all sanitized before using.
Milk is then warmed till 80C. Then, it is folded until the temperature drops till 40 C. A culture that contains probiotic bacteria is mixed in to the warm milk. Once it is mixed in, the tub will then be in incubation for a minimum of 12 hours on a constant temperature of 39 – 44 C. This will promote healthy bacteria growth and for the milk to ferment. After 12 hours, it will then be stored in a chiller between 0 – 4 C for another 24 hours to thicken the texture of yogurt. Once the yogurt is chilled for 24 hours, it can be eaten or used for other purposes (like making cakes, drinks, frozen yogurt ice creams etc)
We got to taste the fresh yogurt and it was so tangy but so refreshing. No sugar has been added to the yogurt itself and the texture was really good. It is unlike those sold in tubs, where it’s gummy and gluey. It’s a shame that Moo Cow doesn’t sell the fresh yogurt that they make. I suppose if they do so they would need a larger factory
After learning how to make yogurt, the founder of Moo Cow, Clifford showed us how to make yogurt drink. Warm water is added to the yogurt and a pack of “secret” (which me and Jen from Chasingfooddreams guessed, contained sugar, and some kind of citric acid or soy?) then blended on a super high speed so the yogurt breaks up and emulsifies with the water, hence creating a yogurt drink (but really just diluted yogurt with some sweetening)
The yogurt drink comes in a small bottle, suitable for kids or adults. It comes in 3 flavours, original, blueberry and strawberry priced at RM3.50 each or RM10 for all 3 bottles. I really enjoyed the original one as it is tangy without too much artificial flavours.
Now just a tip for all of you, the next time you buy any yogurt drinks, please check the ingredients list, it should contain fresh milk or yogurt, live probiotic cultures. If you start seeing lots of gum X, gum, Y, flavouring Z, then you should know that they are just by-products and not made from the real stuff. #justsaying you know.
Now if we’re talking about the versatility of yogurt, it can be incorporated into cakes as well!
We had the pleasure of trying some of their yogurt cheesecake which was delicate, light and creamy without the guilt. These are made in their central kitchen then distributed to their many outlets.
Now that Mooncake Festival is around the corner, no one wants to be left out on NOT making mooncakes, so Moo Cow is not missing out, they also have their own range of mooncakes!
There are 2 types of mooncakes, baked skin and snow skin. For snow skin, there are fillings such as red bean, pandan, sweet potato, white lotus, pumpkin and black sesame. The baked ones are bigger (like the regular mooncake sizes) comes in Precious Black, Pandan Lotus, Low Sugar White Lotus and No Sugar White Lotus.
1pcs @ RM6.50
4pcs per box @ RM26
1pcs @ RM13.50
4pcs per box @ RM48
You can get Moo Cow’s froyo, yogurt drinks, yogurt cheesecake, and mooncakes from their many quirky and colourful barn-inspired outlets nationwide in Publika Shopping Mall, Hartamas Shopping Centre, The Gardens Mall, Wangsar Walk, Sunway Pyramid, 1 Utama, Gurney Paragon, Bangsar Telawi, Ikano Power Centre, Suria KLCC, Paradigm, Great Eastern Mall, Lintas KK (Sabah)
Their outlets have a farm like feeling, like as if you are playing Farm Life or something hehe Even the office setup was so creative and green. you know, creative minds are nurtured in a comfortable yet vibrant environment.
All in all, I had a fun time learning how to make yogurt (I may attempt to make at home!) and it was a good trip to learn about how local companies produce their food and have a look at their factory. It tells me that the team behind Moo Cow are really passionate about creating healthy and real yogurt for the benefits of many Malaysians in a clean environment. Well, I woulld say it gives me a peace of mind
Thanks to The Butterfly Project and Moo Cow!
Hello all! What a gloomy Monday it is.
Well, don’t feel too sad that you should be tucked in bed right now instead of (insert where you don’t prefer to be) cause I have here for you, a Key Lime Pie. I’m still sorting out my photos and travelogues from my Summer trip to London and Europe, so I guess you won’t be able to see posts for that for a while. But I will make it up by posting more cakes Or tarts.
How come it’s not green ? Yeah cause there’s no colouring aight? A salty crumbly biscuit base, milky sweet and tangy custard filling topped with a lightly whipped whipped cream. Oh hang on. What is the difference between a tart and pie ?
A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. A pie crust is traditionally made of flour, salt, cold water, and lard (or shortening) but many pie crust recipes use a combination of fats such as butter, lard, or vegetable shortening, or just butter. The goal is a crisp, flaky crust. Pies are served straight from the dish in which they were baked.
A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.
(source : The Kitchn)
So traditionally, key lime pies, are made in pie moulds which is sloped, and deep. But because I couldn’t get any decent ones (I can’t be bringing ceramic pie moulds to my baking demo classes and risk breaking them) I decided to just make it in a tart mould, hence I really think it should be called key lime tart.
The ingredients are fairly simple. As you may or may not know, I conduct demo classes in Jaya Grocer in Intermark, KL (Sundays) and Empire Shopping Mall in Subang Jaya (Saturdays). Each session only takes about 1 hour, hence I need to make things which are simple, easy and quick for home makers or just people who want to have free food while grocery shopping (HAHA).
For the filling, use key lime juice (Limau Nipis), condensed milk and egg yolk. But if I may stern on it, it is IMPORTANT (actually, make that vital) to use imported condensed milk for this. Here’s why. (read this too if you have time)
Look at the ingredients list the next time you shop for local condensed milk and compare it with the imported ones. The main ingredient, milk solids, is actually replaced by ‘something else’. Now if you google homemade condensed milk, you’d know that the key to making condensed milk is by cooking milk and sugar till the water evaporates and thus, leaving you with a thick, dense sweet milk. The milk solids fat from a real tin of condensed milk will set when baked with it’s help by combining egg yolks. It gives it a nice velvety and creamy texture. So really, my fellow Malaysians, please, the next time you buy something from the supermarket, check the ingredients.
Did I talk too much ? hehe.
Key Lime Pie
- 150g Digestive biscuit (ground)
- 40g Salted Butter, melted
- 20g Sugar
- 1 can Condensed milk (400g, only use imported condensed milk)
- 4 nos Yolks
- 100ml Lime juice (8-12 lime / limau nipis)
- 1 tsp Lime zest
- 100ml Whipping Cream
- Lime zest
- Blend digestive biscuits to a crumb that is not too fine. Add melted butter and sugar, and mix well.
- Press mixture evenly onto 9” deep pie tin. Bake at 170 C for 5 minutes. Remove from oven and let it cool.
- For the filling, whisk egg yolks for 2 minutes, add in condensed milk and whisk for another 2 minutes. Gradually pour in lime juice and whisk another 2-3 minutes to let mixture be homogenized.
- Strain mixture over a fine sieve to remove fine bubbles. Add in lime zest. Mix. Pour into pie shell.
- Bake at 170 C for about 15 minutes or until set. Allow to chill in the fridge for 1 hour then top with whipped cream and lime zest (optional).
Since I demonstrated how to bake this, some of my regular students have made it a few times with different decorations and different crust. Happy teacher then
Wow, sorry for the MIA but things have gotten out of control at work with those 10-12 hrs shift, and with all those post-holiday syndrome, I just didn’t feel like turning on the computer the moment I reach home. But things are getting in order now and I have some time to post this up.
I actually made this during midnight for one of the World Cup matches (either semis or finals). I’ve always enjoyed working with filo pastry BUT everytime I make anything with filo, it freaks me out a little HAHA.
Filo (or also known as phyllo) are paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. Several layers are stacked together with melted butter to strengthen the delicate sheets. More commonly, it is used for baklava, strudels, burek and samosas.
Spanakopita is a Greek spinach savoury pie made mostly from filo pastry. The filling of spinach, feta cheese, eggs and onions are wrapped in layers of filo pastry, then baked till crispy.
For this version of spanakopita, I decided to add in sundried tomato and some dried oregano herbs and some lemon zest to enhance the flavour alongside feta cheese and some lightly sauteed baby spinach. Leeks can be added in as well but let’s just say that I’m not the biggest fan of leeks.
The filling is made by lightly sauteeing baby spinach in garlic oil, drained and added with some feta cheese cubes, egg, herbs, lemon zest and chopped sundried tomato. The oil in the sundried tomato bottle can be kept and used for brushing the filo pastry layers as it would have alot of flavour. I melted some butter and added the sundried tomato oil, brushed each layer of filo (about 4-5 layers) in order to form the pie. Pine nuts are also added to give it some nutty taste and crunch (not that there isn’t enough crunch in the filo pastry)
It also can be made into an individual triangle or cup. Since filo pastry comes in a big sheet, feel free to cut or fold in any shape you want.
The thin layers of pastry alternating with melted butter resulted in a very crispy pie, especially when it is warm.
Spanakopita - Spinach Filo Pie
- 2 tbsp butter
- 300g baby spinach leaves
- 80g jar sundried tomatoes in oil
- 100g feta cheese, crumbled
- 50g pine nuts
- 2 eggs
- ½ 250g pack filo pastry
- 1 lemon, zested
- 1 tsp dried oregano
- Pinch of salt and black pepper to taste
- 50g butter, melted
- In a hot pan, toast pine nuts till golden brown. Remove pine nuts into a bowl. Melt butter over a medium heated pan, add in baby spinach and toss. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop.
- Roughly chop the tomatoes and put into a bowl along with the spinach, feta, pine nuts, lemon zest, eggs, dried oregano, salt and black pepper. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Melt butter, add in 30-50ml of the sundried tomatoes oil.
- Take a sheet of pastry and brush liberally with some of the oil. Drape oil-side down in a 22cm loose bottomed cake tin or cake ring so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly 4 layers, then spoon over the filling.
- Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with a wedge of lemon.