- 1 litre skim milk
- ¼ cup natural unsweetened
- yoghurt with live organisms
- 1 large or several small clean, sterilised jars
1 Set a large pot over a medium heat. Pour in milk. Bring the milk just to the boil, watching carefully, then remove from heat.
2 Pour milk into a large bowl, cover and set aside to cool until lukewarm.
3 Stir yoghurt into the milk, divide evenly among jars, cover with a clean dry cloth or loose-fitting lid, then place the jars in a warm (approx 45°C) water bath.
4 Leave the yoghurt to develop for 8-10 hours, topping up the water bath with warm water as necessary. Once set, chill the yoghurt. It will keep in the fridge for 5-7 days.
Fresh fruit (berries, stonefruit, passionfruit, etc) makes a delicious addition to your yoghurt.
Set aside ¼ cup yoghurt from your first batch to use in subsequent batches.
Note: Analysed by ingredients.
*Due to the fermentation process the sugars will be lower than listed.
Nutrition Info (per serve)
Total fat 1g
–Saturated fat 1g
Dietary fibre 0g
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