Cooking with Yoghurt
1. Heat 570ml (1 pint) of sterilised or UHT milk to 43°C (110°F). If you don’t have a thermometer, test the temperature with your fingertip: the milk should feel very slightly warmer than your finger.
2. Stir in 50g (2oz) skimmed milk powder and 15ml (1 tbsp) plain yoghurt.
3. Pour the mixture into a pre-warmed vacuum flask. Seal the flask and leave it in a warm place for about seven hours.
4. Pour the yoghurt into a bowl to cool, and then refrigerate it for about four hours before serving. Homemade yoghurt will keep for four or five days in the fridge.
Flavour homemade yoghurt by stirring in fruit puree, chopped fruit, nuts, muesli or spices.
Cooking with yoghurt
To prevent yoghurt separating out when heated, mix 5ml (1tsp) cornflour with a little cold water for every 275g (10oz) of yoghurt. Add it to the yoghurt and stir over a moderate heat until boiling. Cook for a minute, stirring all the time, then add to the recipe.
No UHT or sterilised milk?
You can still make yoghurt from ordinary pasteurised milk. Bring it up to the boil, remove from the heat and cool to blood temperature; then follow the method above.