Homemade Yoghurt

• 1 litre reduced fat milk (about 1.5-2% fat is ideal)
• 1 x 500g tub pot-set yoghurt

1. Bring the milk to the boil in a heavy-based saucepan then turn off the heat.
2. Leave the milk in the pan until cooled to body temperature, around 40 minutes.
3. Whisk the tub of yoghurt into the milk, cover with cling wrap and leave at room temperature for 6-8 hours. The longer you leave the yoghurt, the thicker it will be and the stronger the flavour.
4. Transfer to a very clean tub or jar and refrigerate. Should keep for up to a week.
5. Serve with fresh fruit, nuts, or a small drizzle of honey.
6. If you’d like to make a strained yoghurt, before transferring to a jar, you can put the mix into a colander lined with cheesecloth and place it over a bowl in the fridge. Leave for a 2-3 hours and then place the strained yoghurt in a clean jar or tub and refrigerate. The liquid or whey that you drained off can be used in cooking, smoothies or some recipes even use it to tenderise meat!

Tip: Make sure all the utensils and containers you use in this recipe are well cleaned and sterilised before you use them or you could introduce harmful bacteria into the mixture. If you are unsure how to do this, there are lots of free videos online that can show you.