GREEK YOGHURT

I’m not entirely sure why you would make Greek yoghurt, but Lakeland is flogging an electric yoghurt maker that looks like a nappy bin, so clearly there’s a demand. Here’s how it works.

You boil some milk, let it cool, stir in 2 tbsp of live yoghurt and pour it into the yoghurt maker. Switch it on overnight, stick it in the fridge when you get up and you’re set for the rest of the week. Once you get over the fact that you need to buy yoghurt in order to make yoghurt, it’s all good.

DIY: Per 100g: 60 cals • 3.4g protein • 4.8g carbs • 2g sat fat

SHOP-BOUGHT: Per 100g: 65 cals • 7g protein • 2.8g carbs • 0g sat fat

FAFF FACTOR: 3/10

TIME COST: 10 mins (plus 8 hrs in the fridge)

PURSE DAMAGE: £1.90. 900ml of milk makes 1 litre of yoghurt. Use it to start your next batch. (Plus yoghurt maker, £19.99)

WORTH IT? No. Making it means you can swerve the xanthan gum (which can leave you gassy) used to thicken some shop-bought yoghurts. But buy a pot with as few ingredients as possible and save yourself the hassle, says Medlin.