Makes 1 Litre
[cooked-sharing]
*If you do not have the yoghurt starter you can use 3 Tbsp of pot set natural yoghurt.
Place milk in heavy-bottom pan, heat to 90°C and keep at this temperature for 10 minutes whisking occasionally.
Allow to cool to 37°C. (This will take at least 30 minutes).
Add the yoghurt starter or 3 Tbsp of pot set natural yoghurt and whisk gently to ensure the culture is evenly distributed.
Pour boiling water into glass jar or thermos ask to sterilise and warm.
Pour immediately into jar or thermos and leave over night or for around 8 hours to set. You should not disturb the yoghurt during this time. For a thicker yoghurt leave for up to 24 hours.
Place in fridge.
Ingredients
Directions
Place milk in heavy-bottom pan, heat to 90°C and keep at this temperature for 10 minutes whisking occasionally.
Allow to cool to 37°C. (This will take at least 30 minutes).
Add the yoghurt starter or 3 Tbsp of pot set natural yoghurt and whisk gently to ensure the culture is evenly distributed.
Pour boiling water into glass jar or thermos ask to sterilise and warm.
Pour immediately into jar or thermos and leave over night or for around 8 hours to set. You should not disturb the yoghurt during this time. For a thicker yoghurt leave for up to 24 hours.
Place in fridge.