Step 1

Pour milk into a heavy-based saucepan and heat gently, stirring often to prevent the milk from sticking to the bottom of the pan, over medium–low heat. Use a thermometer to make sure the milk reaches 90°C. (If you don’t have a thermometer, look for small bubbles appearing at the edge of the pan.) Do not bring to the boil.

Step 2

Cool milk to between 37°C – 40°C It will cool more quickly if poured into a bowl and set aside in a cool spot.

Step 3

Add yoghurt starter to milk and stir in with a wooden spoon. (The bacteria in the yoghurt will die if you mix it in while the milk is still hot.)

Step 4

Pour into jars and set in a dehydrator or yoghurt maker for 24 hours at 37°C.  Many Yoghurt Makers,  such as the one mentioned above simply will require you to set the timer and turn on the ‘warming’ button. You will not need to set a temperature as the machine will do this automatically and adjust according to the room temperature.

Step 5

Alternatively, pour into insulated thermoses, wrap well in towels and leave in a warm place for 24 hours; or place jars in the oven with only the oven light on, to keep warm. (You may want to check the oven temperature with a thermometer first – if it’s not warm enough, get a 60-watt bulb for the oven.)

Step 6

Once the yoghurt is ready, set aside 100g yoghurt in a clean glass jar ready to use as a starter for your next batch.