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 |
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Directions
- Gently heat milk to just above blood temperature, 42C if you have a thermometer - this is the perfect temperature for bacteria to grow.
- In a clean thermo flask, plastic container or glass bowl, mix milk and yoghurt together until well combined.
- 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).
- The next morning, you'll have fresh yoghurt! If the yoghurt is a little grainy, simply whisk it until smooth.
- 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.
