Bring the milk almost to boiling point, turn off the heat and cool to 43°C/110°F. Add 1 heaped tablespoon of the live yogurt and whisk it in. Pour into the containers and screw on the lids tightly. Put them into the yogurt-maker and leave undisturbed for 8 hours. The keys to success are using absolutely clean, covered containers and maintaining the temperature without fluctuation.
Yogurt was made long before yogurt-makers came on the scene and if you don’t have one, try putting the mixture in a vacuum flask. Again, do not touch or move it during incubation because it is temperamental stuff and, if you inadvertently jog it, it will separate out of bacterial spite. An airing cupboard is likely to be too hot, but you might try checking the temperature of an oven with only its pilot light lit.
© 1995 Alastair Little. All rights reserved.