Yogurt

Ingredients

2 litres good-quality unhomogenised milk (Barambah Organics/Country Valley are good options, do not use dairy milk etc)
2 tablespoons of mother yoghurt, or good-quality yoghurt with live cultures (I use Barambah Organics baby yoghurt, it comes in a small container)

Method

You'll need a heavy bottomed pot with lid (copper preferred but not essential) and thermometer.

Very gently heat the milk on a low heat until it reaches 90°C, stirring occasionally to avoid the milk sticking to the bottom of the pot. This takes about 1 hour.

Remove from heat, fill a sink up with cold water and place the pot in the water bath continually stirring until the temperature drops down to 42-45°C. Any higher and the heat will kill the culture.

Take the skin off the top of the milk if there is any. Ladle a small amount of the milk mixture into a small bowl and add the mother yoghurt in, stirring until it forms a paste. Add the contents of this bowl back into the pot and stir to combine.

Cover the pot with a lid (or in individual sterilised jars - see note), wrap in a plastic bag and then a towel or blanket and store in the warmest part of your kitchen, or in the oven (turned off) overnight or for 8 - 12 hours.

Unwrap and transfer to a storage container and refrigerate. Store for up to 7 - 10 days. To keep making yoghurt you have the option of reserving a small amount as your next 'mother' but you must use it withing 4 days or the culture will not be strong enough.

Note: It's better to set this in individual jars, unopened they can last up to 3 weeks in the fridge. If you do this be sure to sterilise your jars first. Give then a good soapy wash, rinse clean and then put them in an oven (on a tray) preheated at 110°C until dry (around 10-15 mins). Pull them out with tongs so you don't contaminate the jars. When you pour the mixture in, it's fine if the jars are warm just not hot. Be careful not to splash the mouths of the jars, if so wipe clean with paper towel.

If you like thicker yoghurt you can hang batches of it in muslin cloth over a sink or bucket for a couple of hours.

Makes approximately 2kg