Make-your-own Yoghurt

900 ml full fat milk
¼ cup plain yoghurt - make sure it has live cultures - we used The Collective Straight Up yoghurt

HEAT IT
Heat milk in a medium pot on low heat for 7-10 mins, until a skin slightly forms on the surface. It should be about 85°C - do not let it boil.
COOL IT
Remove pot from heat and allow to cool until it is lukewarm to touch and it has stopped steaming, about 40°C.
SHAKE IT
Place yoghurt in a 1-litre container, add half the warm milk and shake to combine. Add remaining warm milk and shake gently.
FERMENT IT
Wrap up in a tea towel and keep in a warm location for 12 hrs or overnight. This could be on top of your fridge / dryer, in your hot water cupboard or a sunny spot.
EAT IT
Once the yoghurt has fermented overnight, move it to the fridge to cool and firm up a bit before eating. Then, keep stored in the fridge and consume within5 days.
Enjoy with muesli and fruit for breakfast, or use to add creaminess to curries, make a savoury dip or swirl through a dollop of jam for a delicious dessert.