Does making your own homemade natural yoghurt sound complicated? Well, surprisingly, it’s really quite simple. So simple in fact you’ll be surprised.
If you notice your yoghurt is a little lumpy as you decant it from the thermos simply whisk for a creamier texture.
Yoghurt can also be made with skim milk, although the consistency is slightly thinner.
For a thicker yoghurt strain through muslin for 2 hours.
For a stronger tasting yoghurt leave for 12 hours before decanting.