Homemade yoghurt

Pour the milk into a large stainless steel pot and over low heat, cook the milk until it reaches 180°C. Stir continuously so that the milk does not “catch” at the bottom of the pot. Once it reaches that temperature, let it cool to 115°C. It is easy if you have a thermometer. If you can keep your finger in the milk for longer than 10 seconds without burning your finger, it is ok!

Mix the yoghurt with with a little extra milk (this yoghurt and milk must be at room temperature)  and stir into the milk in the pot. Transfer the milk to a glass jar or bowl, wrap in a blanket or towels  and leave in a warm place for at least 4-5 hours.

Refrigerate uncovered for about 40 minutes and then close the yoghurt and use when needed.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.