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How to make yoghurt

MAKES 1 LITRE (1¾ PINTS) YOGHURT

Yoghurt is fun and easy to make and allows you to flavour it how you like. I love the unsweetened tang and slightly irregular texture that comes from a homemade version.

1 litre (1¾ pints) full-cream milk

25g (1oz) skimmed milk powder

1 tbsp natural yoghurt, live active culture yoghurt will work best (see tip)

1. Pour the milk into a saucepan and set on a gentle heat. As the milk begins to warm up, add the milk powder and stir to dissolve. Heat the milk until it reads 90°C (194°F) on a cooking thermometer. (If judging by eye, the milk will be sweet-smelling and just coming to the boil – steaming and starting to froth around the edges.) Remove from the heat and leave to stand and cool for 30 minutes or until it reads 40°C (104°F) on the thermometer (or the milk has stopped steaming and feels just tepid when you dip your finger in and leave it there for a few seconds).

2. Stir in the yoghurt, cover the pan with a clean tea towel and leave in a warm place (or in a flask) until the mixture thickens – which will take 4–5 hours.

3. After this time, remove the tea towel and transfer the yoghurt to a jar or bowl, then cover and place in the fridge overnight.

TIP

For your next batch of yoghurt you can use 1 tablespoon of this homemade yoghurt instead of the shop-bought yoghurt.