Homemade yoghurt

Tamara West

Make sure you use yoghurt that has live cultures i.e. good bacteria (often referred to as ABC – (lactobacillus acidophilus, bifidus and casei cultures) in it. Don’t choose a yoghurt that has lots of other added ingredients and thickeners in it; chances are it won’t have the live cultures. Real yoghurt only contains milk and live cultures, no other unnecessary additives. Makes 1 litre of yoghurt.

Ingredients

1 Ltr	Milk, I use full cream milk, but you could use 1.5% fat milk (Main)
¼ cup	Natural yoghurt, unsweetened, see above

Directions

1. Gently heat milk to just above blood temperature, 42C if you have a thermometer - this is the perfect temperature for bacteria to grow.
2. In a clean thermo flask, plastic container or glass bowl, mix milk and yoghurt together until well combined.
3. Screw on lid tightly, wrap in a tea towel, and leave in a warm place overnight or for at least 8 hours (the hot water cupboard is ideal).
4. The next morning, you'll have fresh yoghurt! If the yoghurt is a little grainy, simply whisk it until smooth.
5. Now you can flavour your yoghurt with anything you like e.g. fruit puree (I like canned black doris plums that have been stoned and pureed) or fruit jam.