Yoghurt

• 1 heaped teaspoon plain yoghurt
• 1 quart fresh milk (the amount of milk used makes the same amount of yoghurt)

Bring the milk to the boil over a high flame. When it starts to rise in the pan take it off the heat and allow to cool until you can keep your finger in while you count ten (110°-120°). Put the starting teaspoon of yoghurt in a bowl and stir in the milk. Put the bowl in a warm place, wrapped in a folded towel, and leave it undisturbed for six to eight hours.

Overnight is ideal. Unwrap t