|The yoghurt in process of setting.|
Ingredients: 1 litre UHT full cream milk, 3 spoonfuls powdered full cream milk, 1 spoonful live yoghurt culture(we use Greek-style yogurt--must be full cream milk yoghurt). Once you have made this once, you just keep back one spoonful from your own yoghurt to make the next batch.
Mix the UHT milk, powdered milk and spoonful of yogurt till well-combined. Heat the mixture to blood temperature(ie the temp of a baby's bottle). Pour into lidded icecream container or similar, and keep at a constant temperature--either in a foam esky or in the linen cupboard or similar.It needs to sit a few hours like that. If you make this in the morning you can then, at end of day, take it out of wherever it's been sitting, and put it in fridge. The next morning, it'll be set and ready to eat!