Proceed as follows:
^
Mix 100 g yoghurt (with live culture)
with 1 litre of full cream milk. The
yoghurt and milk should have the
same percentage fat content.
^
Pour this milk mixture into 6 or 7 por-
tion sized glass dishes and cover
with heat resistant cling film.
Special yoghurt jars may also be
used.
^
Position the rack at level 2 in the oven
and place the covered dishes on the
rack.
^
Select Fan heat
D
and lower the
pre-set temperature to between
40-60 °C.
The yoghurt will be ready in about 5
hours.
^
Allow the yoghurt to cool and then
place in the refrigerator where it will
keep for approx. 1 week.
It will not achieve its maximum set until
it has been thoroughly chilled.
Yoghurt prepared in this way can be
used to prepare new yoghurt. However,
if it fails to set you will need to start
again using a new shop-bought yoghurt
containing live culture.
Yoghurt
41
