By Jeremy Round
This is a relatively thick, mild high-fat luxury version, good chilled for breakfast with a swirl of acacia honey and some toasted almonds.
Boil the milk in a pan large enough to keep it from boiling over, until it has reduced to a pint. Stir in the dried milk powder. Let it cool until you can hold your finger in for a couple of seconds before the heat hurts (the official temperature is 42°C/113°F). Whisk a little of this milk with the yoghurt in a cup, then pour into the rest of the milk and mix thoroughly.