Makes around 1 kilo. I scald all utensils and equipment with boiling water before starting.
2 tablespoons starter culture: yoghurt from a previous batch or shop-bought live natural yoghurt
Gently warm the milk to around 80C. Reduce the heat slightly but keep on the heat until the volume of the milk has reduced by approximately 1/4 -1/3. Be careful that the milk at the bottom of the pan doesn’t catch. Remove from the heat and allow to cool until it reaches 46C. As soon as this happens stir in the starter culture, transfer to a clean bowl, place a lid on top of the bowl (I use a dinner plate), wrap the sides in the towel and the hot water bottle on top. Leave overnight (or for at least 6 hours). Check that the yoghurt has set and then transfer to the fridge for several hours before eating.