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Once you have got your yogurt-making established, you can use your own, home-made yogurt for a culture. To start the first batch you will need unpasteurized yogurt or, if this is not available, buy yogurt culture (Lactobacillus bulgaricus). The cheapest and easiest way of making yogurt is to use a wide-necked Thermos flask. If the yogurt is going to be heated later to any great extent, it should first be stabilized (see following recipe) to prevent it curdling.

1. Put pasteurized, homogenized or raw milk into a saucepan and bring it gently to the boil.

2. Let it boil until it rises up the sides of the pan.

3. Cool the milk to 46°C (115°F) by standing the pan in cold water.

4. Put the yogurt into a bowl and gradually stir in about 150 ml (1/2 pt) or 1/2 cup of warm milk.

5. Stir the contents of the bowl back into the saucepan.

6. Pour the milk and yogurt mixture into a wide necked Thermos flask. If the flask is liable to lose heat, put it into a warm place, such as a clothes-drying cupboard.

7. Leave the yogurt for 8 hours.

8. Pour the yogurt into individual containers and refrigerate them immediately.

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If you are using pasteurized or raw milk, 15 ml (1 tbls) skimmed milk powder may be added with the yogurt to make a thicker set. Another way of obtaining a thick set is to boil the milk until it has reduced by about two-thirds, but this reduces the nutritive value rather more.

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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.