Yoghurt Recipe

Ingredients :

1 liter

30 ml

pints milk, (or, for low fat yoghurt, milk powder and water mixed according to instructions on the tin)

low fat plain yoghurt, from a previous batch, or commercially made

1. Bring the milk or milk powder and water mixture to the boil and leave to cool to 43^oC (110^oF).

2. At this point you will be able to dip in your finger without its feeling hot.

3. Stir in the yoghurt "starter" and pour into a wide-necked vacuum flask or a bowl.

4. Cover the flask or bowl and leave undisturbed (the bowl in a warm place) for 8-10 hours.

5. Store the yoghurt in the refrigerator for up to 7 days, reserving a little for the next batch.

6. Use yoghurt as a substitute for cream, in baking, as a topping, a garnish, to make drinks and as a dish in its own right.

Serves 4

Per serving : 10 g fat, 0 g fiber

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