Ingredients - Makes 1 litre
- 1 litre of milk (use full cream for best results)
- 2 tbsp of yoghurt with live active cultures
Steps
- Bring milk to a boil and let it cool to about 40C or bath water temperature
- Add the yoghurt culture and mix well. Place the container in a warm place to allow fermentation
- It can take anywhere between 5 to 8 hours depending on ambient temperature
- If the climate is too cold, heat the oven to the minimum temperature setting, turn it off and place the milk-culture mixture inside
- To check if the yoghurt is set, dip a spoon in and see if its firm enough
- To make thick yoghurt, like the ones sold in tubs, add milk powder to the milk and then add the culture
By Sirisha Tadimalla on