Simple Yogurt

• 1 pint/500 ml milk
• 2 tablespoons natural yogurt or starter</

Boil the milk for 5 minutes and cool to 115°F/46°C. Put a little into a sterile bowl and whisk in the yogurt or starter. Whisk in the remaining milk to blend it well. Put into a sterile container with a lid, wrap in a warmed blanket and keep at a temperature of 110°F/43°C for 3–4 hours. When a curd has formed, cool the container at room temperature and then refrigerate for 10–12 hours. The milk