Whole milk – 2 litres
Starter yoghurt – half a small pot of normal plain yoghurt (activia works well) or a large spoonful from your last batch of homemade yoghurt.
Put some water in a large saucepan and leave to stand for 10 minutes. This primes the pan and prevents the milk from sticking to the bottom and burning.
Tip out the water and without drying the pan pour in the milk.
Put on the lid and heat slowly over a low heat without stirring until it reaches 82ºC
Maintain this temperature for 20 minutes (still no stirring!)
Turn off the heat and let it cool down to 40ºC.
Skim off the skin and lightly stir in the yoghurt.
Put the lid back on and place in an oven preheated to 40ºC, leave it alone for 7 hours.
The yoghurt should now be set.
Leave to cool completely before straining through a muslin cloth to make a thicker Greek style yoghurt.
Transfer the mixture to sterlised containers and store in the fridge.
