Making Yoghurt

Just made some yoghurt and thought I'd share my recipe, gleaned from various others on the net, that seems to work quite well:

• Heat a quantity of milk (whatever will fit in your thermos flask) to 80 deg C (176F). This apparently changes the character of the milk slightly, breaking down proteins or something.
• Let the milk cool down to 40-42 deg C (104F). Yoghurt bacteria like it at this temperature.
• Mix in some yoghurt you have already got (bought or used from the last batch)
• Put the milk / yoghurt mixture into a thermos flask - the absolutely best and easiest way to keep it at a consistent temperature for the 6 - 12 hours you need to turn it all into yoghurt.
• After it's all cultured (probably the same consistency as the yoghurt you put in, roughly), transfer to a container and put in the fridge - keeps for at least a week, maybe two, I've never made enough to find out :-)

I've had it all turn in about 6 hours but you can leave it for 12 hours with no ill effects. Mine's going to culture overnight. I find that if you put it in a wide container and gradually drain off the whey (I presume) it gets lovely and thick.

A great way to get some culture ! :-)