Yoghurt

You can make yoghurt from milk or soy milk, and then add the flavour you like.
If you can, use yoghurt with an acidophilus culture in it, as this is the bacteria which naturally inhabits your digestive tract and helps digestive funtion.

Preparation time: 15 minutes
Fermenting time: 8 hours

Recipe

Ingredients

• 1 litre (1 2/3 pints) milk

• 1 tablespoon acidophilus yoghurt

Method

• Put the milk into a saucepan and heat to just below boiling temperature. The purpose is to pasturise it, to make sure the only bacteria that is going to grow in it is what you are about to put in.

• Take off the heat just before it boils. (The yoghurt won't suffer if you boil it by mistake, but it is not necessary.)

• Put a lid on the saucepan and leave to cool to slightly warmer than body temperature (about 40�C / 100�F). Dip a clean finger in to test it. To speed up the cooling, put some cold water in the sink and sit the hot saucepan in it.

• When the milk is just a little warmer than your finger, stir in the yoghurt.

• Keep in a warm dark place for eight hours. A wide-mouthed thermos is perfect for this.

• After eight hours check the consistency of the yoghurt. It is ready when it has set slightly.

• Serve your yoghurt with fruit, or on its own with a swirl of honey.

Troubleshooting: If your yoghurt is still completely liquid after you have left it for the eight hours, check the temperature.
If it is not warm enough take it out and warm it slightly then leave it again.

If it is very warm however, it is possible that the milk was too hot for the yoghurt, and the bacteria has been killed. In this case add more yoghurt and leave again.

Send us your and recipes.