I have made yoghurt from time to time with mixed results. But I have just tried the recipe from Hugh Fearnly-Whittingstall - River Cottage Every Day. So easy and just the thing to serve with fresh fruit, cereal, stir into soup or just eat straight from the container.
500ml whole milk
30g dried milk powder
3 tablespoons live plain yoghurt
1. Put the whisk, spoon, thermometer into a measuring jug full of boiling water and
leave for 2 mins - rinse out.
2. Make sure everything is well sterilised to avoid bad bacteria.
3. Rinse out the saucepan with boiling water.
4. Pour the milk into the saucepan and add the dried milk powder - mix with the
whisk until blended and no lumps.
5. Heat the milk to 46C - watch it like a hawk.
6. Remove from the heat and add the natural yoghurt. Do not have the milk too hot
or cold or it will not work. Temperature of a very warm bath is about right.,
7. Pour the mixture into a warm container and leave covered overnight in a warm
place. I use a wide necked thermos flask - as it cools the yoghurt is made.
8. Pour the yoghurt into a container and leave in the fridge until required.
9. Remember to save 3-4 tablespoons for the next batch.
It really is so easy and the dried milk powder makes it quite creamy.