This was so exciting! We made our own organic yoghurt. But before we could start, we had to go buy a food thermometer.
What you need:
* 2l whole milk (preferably organic)
* 2 small pots of live culture yoghurt (we used probiotic live cultures – Yeo Valley)
* food thermometer
* pot
* air tight container
* cooler (or container bigger than air tight one used for yoghurt)
What to do:
* Take 2l organic whole milk and bring to just before boiling point – i.e. 180 degrees
* Switch off plate and let milk cool to between 105-110 degrees
* Add 2 small pots of live culture yoghurt and stirr
* Place in air tight container and put in a container slightly bigger than the one your yoghurt is in
* Pour the hottest water from the tap that you can get and fill container
* Leave to stand for 3-4hours (do not move it about)
You can obviously had honey or whatever fruit you prefer – it’s divine! And oh so healthy!
PS: You only need the live culture for the first batch. After this, use the equivalent from your newly made batch as this is now the culture needed for your next 2l homemade yoghurt.
