Easy yoghurt

The yoghurt in process of setting.

We have made our own yoghurt for years and it's excellent, much cheaper than the store-bought variety, and very easy to make. And you need no special equipment. I've been asked to put up the recipe(which is David's invention!)so here it is. We only ever use full cream milk for it as it's such a much better taste; you can experiment with skim but it doesn't set as well, I believe.

David's yoghurt

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!