Homemade Yogurt

This is the most delicious yogurt! It's dead easy to make and gives you a righteous earth-mother feeling to eat.

Ingredients

750ml whole milk*
1 tbsp dried skimmed milk powder
50g natural full-fat bio yogurt (I use Yeo Valley)

Method

Get the equipment ready - .75l thermos flask, cooking thermometer and assemble the ingredients.

Heat the milk to 80°C either in a glass jug in the microwave or in a saucepan on the hob. Do not let it boil. Take it off the heat and whisk in the dried milk powder.

Now leave it to cool to ca. 46°C and gently pour it into the thermos. Now gently drop in the live yogurt, seal the thermos and leave for 8-12 hours. Overnight is best. The longer you can leave it the better it will taste and the thicker it will be, but try to get it before 24 hours so it doesn't start going bad.

The yogurt is now fermented and ready to use! Transfer it into glass jars and store it in the fridge.

Any flavouring - vanilla, honey, jam - should be added at this stage. Do not try to add this before fermentation or it will interfere with the process and you won't get yogurt.

It will last several days, even up to a week if you can resist eating it all up.

*Cows milk works best. Goats milk doesn't set as well, but is equally delicious.