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Homemade Yoghurt

You can make delicious yoghurt at home for around $1.50 per kilo. It's the most economical form of yoghurt making and so easy you will be making a batch every day.

cold tap water
1 1/2 cups full-cream milk powder
3 tbsp Easiyo Greek yoghurt real base and culture (not the whole sachet)

Gather all ingredients and boil the kettle.
In the yoghurt making canister, fill to the hallway mark with water. Add the yoghurt starter.
Add the milk powder.
Place the lid on and shake vigorously until the milk power is dissolved. Remove the lid and fill to the fill line with more water. Screw the lid on tightly and shake again.
Fill the Easiyo yoghurt maker to the fill line with boiling water.
Place the canister inside and screw on the yoghurt maker lid. Leave for 24 hours. Remove and refrigerate. Keeps for seven days.


Easiyo real base and culture is intended for you to use the entire sachet for a batch of yoghurt but, using just 2-3 tablespoons is enough to give you a great yoghurt if you add extra milk powder. This makes it a lot cheaper.
When you open the base sachet you will need to store the remainder in an airtight container in the refrigerator for further use.
This yoghurt is unsweetened and if you would like a sweetened yoghurt, you can add 1-2 tablespoons of sugar to the canister when mixing in the milk powder and starter.
3 tablespoons from the previous batch of yoghurt is sufficient culture to start your next batch of yoghurt. This works well but sometimes can be inconsistent which is why using the starter sachet is a good option.

This recipe was created by Jennifer Cheung for Kidspot



Chicken Rice Casserole

4 chicken breasts
1 cup long grain white rice , uncooked
1 package onion soup mix (or use homemade)
1 can (10 oz) cream of mushroom soup

Preheat oven to 325 degrees.
Spray 9x13 pan with cooking spray. Add chicken breasts and season with salt & pepper.
Pour uncooked rice over chicken. Sprinkle with onion soup mix.
Combine mushrooms soup and 1 1/2 cups of water. Pour over chicken.
Cover and bake 1 hour 15 minutes or until rice is tender.

Recipe from spendwithpennies.com


Umoja Trip to Africa

David Marshall International Director of International Needs Canada and Executive Director of International Needs Graydon Harvey chatted with Luke about what they do and the safari trip to Africa.



Voice of the Martyrs

Asif Mall works with Release International (RI), a UK based Christian organization, which serves persecuted Christians around the world. Release International is part of the same family of organizations that is known as ‘Voice of the Martyrs’ in North America, Australia & New Zealand. Asif’s role as ‘Head of International Strategic Operations’ involves oversight of RI’s work in a number of countries worldwide; and also lobbying on behalf of these persecuted Christians in the EU, UN and with governments in the Global North. Asif has a particular focus on Pakistan, Egypt, Sudan, Nigeria, Indonesia, Malaysia, Brunei & Philippines. 

Luke talked with Asif and Graham Gallen


Apple Crumble 4 Ingredients

This is a super easy crumble, a perfect dessert for a winters nights.                                                                                                                                    .


Apple Crumple:
Serves 4-6

* 2 x 400g (14oz) Tins of pie apples
* half a cup of sultanas
* 200g (7oz) pkt of scotch finger biscuits (hobnobs in the UK)
* 115g or half a cup of soft butter

Preheat oven to 180c.

Place apple filling into a lightly greased baking dish.

Sprinkle with sultanas.

In a large bowl, mix together biscuit crumbs and melted butter.

Spread the mixture evenly over the apple and sultanas. Bake for 20 minutes or until golden.

Add Cinnamon or 1⁄2 tsp. nutmeg or 1/2 tsp mixed spic to the apple mix. It's up to you, this recipe is awesome just the way it is. Serve with custard or ice cream.

Recipe from 4ingredients.com.au


Pastors in Lebanon

Helen Manson has just spent around a week on the ground in Lebanon visiting refugee families and the pastors who are helping them. She talked with Luke about the differences between the refugee conditions/situation in Lebanon vs South Sudan.


Refugees in Syria

The Syrian Army ended its 29-year occupation of Lebanon in 2005 leaving many Lebanese fearful and resentful of Syrians. So it’s profound that for the past six years Tearfund’s local partner—essentially a network of church pastors—have dedicated their lives to helping Syrian refugees; a people they, like most Lebanese, had ill-feelings and fear towards. It’s a poignant example of ‘loving thy enemy’ and ‘loving thy neighbour’. Ian spoke to Luke about the history, the general situation, and how through Tearfund's local partner, they are helping Syrian refugees.


World Refugee Day

It's World Refugee Day today.  
An estimated 12 million people live in refugee camps worldwide and only 0.1% are resettled, repatriated, or integrated into normal society each year.

Warehoused is a feature-length documentary which explores the plight of long-term refugees through a glimpse into the lives of those living in Dadaab, Kenya, one of the world’s largest refugee camps. We see the camp's inner workings through one man's journey to do everything in his power to provide for his family. This man’s story is not unique however; it accentuates the much larger problems that long-term refugees have faced for centuries.

Check out their website here:


Here's the trailer:


Churros and Chocolate

When I was in Spain we regularly had Churros and chocolate for breakfast, obviously not a healthy option but pretty delicious!


Cinnamon and Sugar:

½ cup sugar +  1 ½ tsp ground cinnamon

For the Churros:

1 ½ Tbsp sugar

 ½ tsp salt

2 Tbsp vegetable oil

 1 cup flour

For the Chocolate:

100g milk chocolate, chopped

 ½ cup cream Ice Cream to serve


To make cinnamon sugar: combine 1/2 cup sugar and cinnamon in a shallow bowl. Set aside.

To make churros:

place 1 cup water, 1 1/2 Tbsp sugar, salt and 2 Tbsp vegetable oil in a small saucepan and whisk together.

Place onto high heat and bring to a boil.

Remove from heat, stir in the flour, mixing until it forms a ball.

Half fill a large, heavy­bottomed saucepan with vegetable oil (approximately 8 cm) over high heat.

Transfer the dough to a cloth pastry bag or heavy­duty plastic bag fitted with a large star tip. Pipe the dough over the pot of oil to a length of about 5cm, then using scissors or a sharp knife, cut it so it releases into the oil.

Pipe 2­3 churros into the oil at a time, frying them until they are golden brown and cooked through.

Transfer the churros to a paper towel lined plate to drain for 2 minutes. Then roll them in the cinnamon ­sugar mixture, repeating the frying and coating process with the remaining dough.

To make the chocolate sauce: place chocolate in a small bowl. Heat cream then pour over chocolate, stir until chocolate is melted. Place into a bowl to serve. Serve the churros with chocolate sauce and ice cream.

This recipe was sent in by Brett McGregor


ICONIC JUNE - JuliaGrace

Throughout June we are putting together a panel to chat about some of the most iconic kiwi Christian Albums. And finally, we are exploring Juliagrace’s self-titled debut solo album. Featuring chats with Di Campbell, Luke Weston, Aaron Ironside and JuliaGrace herself.

Made with the help of NZ on Air, it’s Homegrown Saturdays Nights at 6 on Rhema.

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