To make any type of yoghurt, you must use a starter (something that contains the bacteria that causes milk to become yoghurt), provide food (milk) for the bacteria to feed on and keep it all at a temperature that allows the bacteria to grow and reproduce themselves.

Heat the milk to boiling point in the pan then remove from heat.

Allow the milk to cool to blood temperature (like a baby’s bottle) then remove the skin that forms on top.

For each pint of milk you’re using, add one tablespoon of yoghurt to the jug.



Then add a little of the milk and stir well.

Add the remaining milk and stir again.

Pour the mixture into your flask and leave it for eight hours.

Reserve a little as a starter for your next batch.



Add fruit and/or honey and refrigerate.