You can use this recipe with or without a yoghurt maker.
A yoghurt maker keeps the culture at an even temperature and takes six or seven hours for the yoghurt to set.
Alternatively, you can pour the mixture into a large, sterilised glass jar, then wrap it up in blankets or towels to insulate warmth.
Place the wrapped jar in a warm place, such as a hot water cupboard, and leave for six hours or overnight to set.
- 900ml milk
- 4 tbsp live culture yoghurt (check it has live cultures such as acidophilus and is not sweetened. It should be tart tasting and may contain small lumps)
- 2 tbsp whole milk powder (this is optional, but it makes the yoghurt a bit thicker)
1 Heat the milk to scalding, then set aside to cool until it is lukewarm.
2 Add the yoghurt and the milk powder, and mix to thoroughly combine. Place the mixture in the yoghurt maker and leave to set. Alternatively, you can pour it into a glass jar and immediately wrap in blankets.
3 Transfer to a warm place and leave for six hours, or overnight, to set.
* When you begin to run out, reserve 4 tablespoons of the yoghurt to use as the starter for your next batch.