Home-Made Yoghurt

Yoghurt may be made in the following way, or in a commercial yoghurt-maker. Skimmed milk should be used in Cuisine Naturelle, as well as low-fat natural yoghurt.

Keep a little yoghurt as a starter for the next batch, but every few weeks use the commercial live variety which will have the right balance of culture. You can also make yoghurt in the same way from goat’s milk.