110g/ 4oz good quality bought plain yoghurt or same amount from previous batch. (I have found Rachel’s Greek style natural bio yoghurt to be the best in terms of ingredients, culture and taste).
1137ml (fine to round down to 1 litre) pasturised whole milk non homogonised
a sweet thermometer
Gently heat the milk to 82 C and allow to cool to about 43 C. I find this takes about 15 minutes.
Stir in yoghurt and place in a shallow glass, enamel or stainless steel container. Cover the container and place in a warm oven (a gas oven with a pilot light or electric ove pre-heated to warm ad then turned off) overnight.
In the morning transfer to the refrigerator. At this point I have generally found that the milk has magically turned into yoghurt. However, there was a time when I just couldn’t get it to work. This happened a few times and finally I decided that it was just too cold in winter for the culture to develop. Since I already had one, I used my Easiyo to keep the yoghurt slightly warmer and this seemed to work quite well as long as I didn’t use boiling water. Once I made yoghurt you cheese which my son refused to eat and I don’t blame him!
Enjoy! Here we are enjoying the yoghurt with baked oatmeal and raspberries. Yum!
There are many reasons to eat and make your own yoghurt: