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To make yoghurt
- Makes
500 ml
- Difficulty
Easy
By Jill Dupleix
Published 1998
All you need is a wide-mouthed vacuum flask or a yoghurt-maker and a bit of good plain (unflavoured) acidophilus yoghurt to start you off, and you’re set for life. As long as you eat lots of yoghurt, it’s likely to be a very long one. Serve with ripe figs, a drizzle of honey and some crushed walnuts.
Ingredients
500 ml 18 fl oz 3 tbsp
Method
Bring milk to the boil, and let boil gently for 2 minutes, without frothing up too much. Remove from heat and cool to ‘baby’s milk’ temperature. Milk should still be warm, but cool enough to hold your finger in it for a few seconds. Skim off any skin. Place yoghurt in a large bowl and beat or whisk until smooth and runny. Add a tablespoon of the warm milk and beat well. Add another tablespoon a