Yoghurt making is very easy. The only obstacle is the initial cost of a large thermos flask. The inspiration for making my own yoghurt came from seeing lots of milk reduced to 10p at the supermarket. They were all just before the best before date, so you could either preserve it by heating it (my colleague used to freeze it, but it tastes gross after thawing), by making rice pudding, custard or other puddings – or by turning it into yoghurt!
How does it work?
You either buy UHT milk or heat ‘normal’ milk to just below simmering point (about 83 degrees celsius). Heat up the UHT milk or cool down the ‘normal milk’ to body temperature (about 37 degrees celsius). Fill the milk into the thermos flask and add a little live yoghurt (e.g. yeo valley) to it. Seal the flask and leave it for about 12 hours. The yoghurt should then be ready for chilling. This should also work for goats’ or sheep’s milk.