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Make your own yoghurt

  • Total time: 3 minutes

Serves: 4


  • A pot of plain yoghurt and anytype of milk of your choosing. (Whole, semi-skimmed, skimmed etc.)


  1. Find out your flask and measure its capacity. A wide mouth flask works best as it is easier to get the finished yoghurt out. Use this measurement to heat that volume of milk to blood heat. (If you can keep your little finger in the hot milk for a count of 10, its blood heat) Stir in a large teaspoon of the yoghurt, mix well and pour in your flask. Leave for about 24 hours.
  2. Strain the yoghurt through a muslin (or couple of sheets of kitchen towel) lined sieve. When no more whey drains away empty the contents of the sieve into an airtight container and store in the fridge, just like you would with shop bought yoghurt.
  3. Keep a teaspoon of your "homemade yoghurt" back to use as a starter for your next batch. You can carry on like this for quite some time before you need to buy a branch new pot of yoghurt.

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