Yogurt

Yogurt may be made at home with fresh whole milk, skimmed milk, or either of these with dried milk added. When cultures are added to the milk, lactic acid is produced. A special yogurt ‘starter’ may be purchased but commercial natural yogurt is easy to use. This should not be pasteurized and must be fresh stock – old stock may be weak and unfit to start your new batch of yogurt. If it takes more than 6 hours to set new yogurt, it means that the ‘starter’ is weak and must be replaced. Your own yogurt may be used for this, or some more commercial yogurt.