To make yoghurt

Preparation info

  • Difficulty


  • Makes

    500 ml

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

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.


  • 500 ml (18 fl oz) milk
  • 3 tbsp natural acidophilus yoghurt


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 and beat well. Continue adding milk slowly, beating until well mixed. Pour mixture into flask, and seal. Leave without opening for 8 hours. (The longer you leave it, the more sour it will be). Remove from the flask when thick and curdy, and place in an airtight jar in refrigerator to chill before eating.

P.S. This will last for 4 days. When you are down to your last 3 tablespoons, make the next batch. If it doesn’t set, your milk may have been too hot or too cold.