Requirements (based on working individually at home)
Thermometer
1 dm3 UHT milk
Saucepan and cooker
Container of unpasteurised natural yoghurt or bio-yoghurt
Thermos flask
Plastic cups e.g. empty yoghurt containers
Teaspoon
Access to refrigerator
Making your own yoghurt
NB The finished yoghurt may only be consumed if it has been made in a food preparation area, using thoroughly clean utensils and equipment.
1. Warm 1 dm3 of UHT milk to exactly 48°C.
2. Stir in 1 teaspoonful of unpasteurised plain yoghurt.
3. Pour into a thermos flask and screw the lid on loosely, to allow some air to enter.
4. Leave for 8 hours.
5. Shake the yoghurt out into plastic cups, cover them with cling film and place in a refrigerator for at least 4 hours. The yoghurt will then be ready to eat.