Natural yoghurt (Varoma method)

Step 1

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

Step 2

Place milk into mixing bowl and heat 10 min/80°C/speed 3, without measuring cup. Allow to 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, milk powder and sugar (optional) 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 place thermal serving bowl with yoghurt into refrigerator for a minimum of 4 hours or until completely chilled. Transfer into sealable containers and store in refrigerator until ready to serve (see Tips).