home-made yoghurt

In a large saucepan, pour 1 litre of whole milk and heat for 6 mins until starting to steam, but not boiling: 80°C on a temperature gauge. Stir in 2 tbsp of milk powder. Allow to cool for 20 mins until 50°C, then mix in 50g of natural live yoghurt. Live cultures or bacteria are necessary to transform the milk into more yoghurt. Sterilise 2 x 500g or smaller jars by washing with soapy water and rinsing thoroughly, then filling each jar a quarter of the way up with boiling water and letting them steam. Pour the water out after 5 mins. Place the lids in a bowl of boiling water for 5 mins before draining. Fill the jars with the milk mixture and leave in a warm place, such as on a radiator or in an airing cupboard, for 8 hrs. Leave to chill for at least 4 hrs before serving.