568 ml (1 pint)
1 tbsp (15 ml) of natural yogurt
1 tbsp (15 ml) of natural yogurt
method
First sterilise all your equipment with boiling water or a recommended sterilising solution.
1. Heat 568 ml (1 pint), less 30 ml (2 tbsp), milk to blood temperature.
2. Blend the reserved milk with 15 ml (1 tbsp) of natural yogurt until smooth and stir into the warm milk. Ensure that pasteurised yogurt is not used.
3. Pour into a wide-necked vacuum flask and leave for 6 - 8 hours.
4. Turn the warm yogurt into a basin, stand basin in cold water and whisk yogurt until cool.
5. Cover basin and refrigerate for 4 - 6 hours, during which time it will thicken up considerbly.
Serve plain or flavoured. Keeps for up to a week in the refrigerator.
1. Heat 568 ml (1 pint), less 30 ml (2 tbsp), milk to blood temperature.
2. Blend the reserved milk with 15 ml (1 tbsp) of natural yogurt until smooth and stir into the warm milk. Ensure that pasteurised yogurt is not used.
3. Pour into a wide-necked vacuum flask and leave for 6 - 8 hours.
4. Turn the warm yogurt into a basin, stand basin in cold water and whisk yogurt until cool.
5. Cover basin and refrigerate for 4 - 6 hours, during which time it will thicken up considerbly.
Serve plain or flavoured. Keeps for up to a week in the refrigerator.
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