Makes 2 pints (1.1 litres)
1/4 pint (150ml) natural yoghurt 2 pints (1.1 litres) UHT milk
Home-made yoghurt has the most delicious fresh taste especially if you transfer it to the refrigerator as soon as it has set. The flavour stays sweet, without becoming too sharp and acid. You can make your own yoghurt without any special equipment though a thermometer will ensure the temperature is right.
The yoghurt must be at room temperature so that it does not alter the temperature of the milk. Pour the milk into a saucepan and heat to slightly hotter than lukewarm (a drop on the wrist should feel hot but not burning) or 110°F (43°C) and draw off the heat.
Whisk the yoghurt into the milk and pour the contents of the pan into a warmed serving bowl. Cover with a warmed plate and insulate the bowl with towels placed under, around and over the top. Leave undisturbed in a warm place for 6-8 hours. As soon as the yoghurt has set, transfer the bowl to the refrigerator for at least 12 hours until thick and firm.
Once yoghurt is stirred it takes on a creamy consistency. Stir in any fruit puree such as strawberry sauce, blackcurrant sauce or your own prepared apricot or banana puree to make flavoured yoghurt.
If the yoghurt separates into curds (because the milk was too hot or the yoghurt was left too long) just drain the curds as for yoghurt curd cheese to make a simple cheese.