Home-made yoghurt

Method

1. Put the milk in a large saucepan and bring to the boil. When the froth rises, turn off the heat and leave to cool. As you are dealing with a living ‘culture’, the bacteria will only grow within a certain temperature range — between 32°C and 49°C. If you don’t have a thermometer, the traditional way of testing the temperature is to dip your finger into the milk. You should be able to leave it for a count of 15 seconds. When the milk has cooled sufficiently, remove any skin that has formed on the surface.
2. In a glass or earthenware mixing bowl, beat a few tablespoons of hot milk into the yoghurt, then pour in the rest of the milk and beat again.
3. Cover the bowl with a tea towel or plastic wrap and leave it in a warm place, undisturbed, for at least 8 hours — overnight is ideal. It should thicken to a custard-like consistency. Transfer to the fridge, where it will keep for up to a week. If you want to keep making your own yoghurt, reserve a little to make another batch within 4 days.