Step 1

Place a small bowl onto mixing bowl lid and weigh yoghurt into it. Set bowl aside.

Step 2

Place milk into mixing bowl and heat 10 min/80°C/speed 3, without measuring cup. Cool in mixing bowl until temperature drops to 45°C (approx. 45 minutes - see Tips).

Step 3

Add a little of the cooled milk to the reserved yoghurt and stir to combine. Add yoghurt mixture and milk powder into mixing bowl, then mix 5 sec/speed 4. Pour into a thermal serving bowl or other large bowl that fits comfortably in your Varoma (max. size 2L- see Tips), seal with lid, then place into Varoma dish. Rinse mixing bowl.

Step 4

Place water and lemon juice into mixing bowl. Place Varoma dish, with thermal serving bowl, into position, secure Varoma lid and start Fermentation /10 h/70°C. Remove Varoma, then refrigerate thermal serving bowl with yoghurt for a minimum 4 hours or until completely chilled.

Step 5

Line simmering basket with nut milk bag or two layers of muslin cloth and set over a large jug or bowl. Pour yoghurt into simmering basket, then refrigerate to drain for 6 hours or overnight.

Step 6

Transfer into a sealable container and store in the fridge until ready to serve (up to 1 week).