2 litres milk

3tbsp live bacteria Yogurt (homemade or bought)This is your starter

 

Bring your milk to the boil stir continually to avoid scalding

 

Reduce temperature quickly by putting is sink of cold water

Stiring to stop a skin forming.

 

When milk is just warm to touch add a cup milk to your yogurt starter

 

Then when mixed together mix  this  back into your milk.

 

If you have a yogurt maker all the better just add & leave overnight

 

Or at least 6hrs

 

If not you can use a thermos or leave in the pot with towels packed around it in a turned of oven with the light on for warmth

 

Ideally you need it to be around 43 degrees Celsius

 

The longer it sits the thicker & tart it will become

 

If you want Greek style Yogurt just let it drain again in the fridge overnight.

 

Now just keep the last 3 tbspn of you yogurt to make the next batch

 

After a while you may find your Yogurt has a funny taste or doesn’t set quite right so at this point it is best to start again from scratch with a new starter

 

Don’t add fruit till the end otherwise your yogurt will go watery add them when you serve