It really is very easy do make, with only basic equipment needed. To make yoghurt, we heat 4 pints whole milk to 90 degrees celsius, adding 4 tablespoons of dried milk, which helps to give extra thickness and creaminess. I have a handy thermometer which has a probe and tells me exactly what temperature food is - a jam thermometer is just fine too.
Next, cool the milk to 45 degrees and whisk in a small carton of live yogurt. Once you've made your first batch, you'll be able to keep some yoghurt back to add to the next batch. It must be live yogurt or it won't have the necessary bacteria to get things growing!
An airing cupboard also works well, but if you don't have either, then a wide necked thermos flask will do the job just fine.
Hey presto! in the morning, you'll have a big tub of smooth, creamy natural yoghurt. Keep it in the fridge and you won't be disappointed.
It really is that easy, and very satisfying!
Thanks for reading - do leave a comment and let me know what you make yourself. I always love to hear of new ideas.
Next week I'll be giving an update on The Woolly Pedlar, my little home upcycling business where I take unwanted jumpers and turn them into new clothes, blankets and cushions. I'm about to go on the road with my new stall and van and visit some of the regions festivals - I'll let you know how that goes, and show some of my new designs next week. Til then, enjoy the sunshine and the summer. I'll leave you with a picture I took this week of my husband planting leeks in the veggie garden.