Yogurt

Method

Heat the milk to 82°C, stirring occasionally to ensure even heating, then allow it to cool to 43-46°C. Whisk the plain yogurt in a bowl until smooth, then slowly add a little of the cooled milk whilst whisking to temper it. Pour this mixture back into the remaining milk, stirring gently to distribute the cultures evenly. Transfer to a yogurt maker or insulated container and maintain at 43°C for 6-8 hours until the yogurt sets and develops a slight tang. Once set, refrigerate for at least 2 hours before serving, which will thicken it further and enhance the flavour.