Homemade yoghurt tastes delicious, has no added preservatives, sugar or chemicals and is cheap to make.
- 1 litre of milk
- 2 tbsp of live natural yoghurt.
- Heat the milk to just below boiling point. Transfer to a sterile bowl and allow the milk to cool to around body temperature – 35°C or 100°F – and whisk in 2 tbsp of natural live yoghurt.
- Cover the bowl and keep in a warm place for 6-10 hours. You can also wrap the bowl up in a towel to insulate it. The added yoghurt inoculates the warm milk, and the helpful natural bacteria multiply. These bacteria are good for digestion and help preserve the yoghurt.
- Store in the fridge for up to five days.
Recipe by the Community Chef