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The benefits of yoghurt are derived from the 'acidophilus' bacteria in it which converts milk into
yoghurt by forming lactic acid, which partially curdles the milk and suppresses the growth of harmful
bacteria. It is claimed that eating live yoghurt strengthens the natural bacteria population of
the gastrointestinal tract, helping to fight off infections.
Whilst awaiting the proof about its bacterial benefits, it still makes sense to eat
yoghurt, a good source of nutrients, such as calcium, protein, natural sugars, riboflavin
and other minerals, as well as the vitamin B complex.
You will need...
A cooking thermometer - a milk saver (small glass disc) - a wide-necked vacuum flask
1. Bring 1 pint (600ml)of milk slowly to the boil in a fairly large saucepan - to stop
the milk boiling over place the milk saver in the saucepan (this is just a small glass disc)
2. Simmer for approximately 30 minutes or until the mixture is reduced by about one-third
3. Pour the liquid into a clean jug and stand it in a bowl of cold water.
4. Let the milk cool for 5 minutes, then place a clean dry thermometer in the milk.
5. If you're using a special yoghurt kit thermometer, wait until the mark reaches the red line: if you're using an
ordinary cooking thermometer, wait until the temperature falls to 120°F (49°C).
6. Put 1 teaspoon of natural, live yoghurt in the flask, add a little of the milk,
stir well. Whilst still stirring add the rest of the milk
7. Place the lid on the jar, and leave it for at LEAST 6 hours (longer is fine).
8. Unscrew the lid, and inside you will have almost 15 oz (425 g) of delicious natural
yoghurt for the price of 1 pint (570 ml) of milk.
9. Replace the inner lid and store in the refrigerator - it should keep for up to 6 days.
Important:
Make sure your utensils are scrupulously clean
Make sure your flask isn't still warm from being washed: it must be room temperature.
Never use sweetened or flavoured yoghurt as a starter - always use plain "live" yoghurt
If you're making yoghurt continuously, you can use the last teaspoon of the prevoius
batch to start the next
Every three months or so start with a shop-bought yoghurt (as this will have the
right balance of cultures)
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