Step 1

In the glass jar, mix the prebiotic fibres with the contents of one sachet of LR Superfood Starter.

Step 2

Add 250 ml (1 cup) of milk (cold or at room temperature).

Step 3

Whisk to remove lumps and ensure even distribution. Do not use a blender.

Step 4

Stir in the rest of the milk, leaving a few centimetres of space at the top of the jar. Mix or whisk to ensure even distribution. Do not mix in a blender.

Step 5

Put a lid on, leaving it slightly ajar, or use plastic wrap.

Step 6

Place the jar in the incubator and ferment at 37°C (100°F) for 36 hours, away from drafts.

Step 7

Do not open the incubator or stir the jar during fermentation.

Step 8

After 36 hours, remove the jar from the incubator.

Step 9

Allow to cool to room temperature, then seal tightly and refrigerate.

Step 10

You can eat the yogurt after it has been refrigerated for a few hours.

Step 11

Repeat these instructions but use 2 tablespoons of your prepared yogurt as a starter ferment. Don't forget the prebiotic fibre!

Step 12

If the previous yogurt has separated, use 1 tablespoon of the solid part and 1 tablespoon of the whey (or 2 tablespoons of whey if the solid part is too firm) as a starter ferment.