- 250ml low-fat milk
- 1 tbsp commercial natural or plain yoghurt (any brand)
- Heat milk in a small saucepan over a gentle low heat until it begins to boil. Remove the saucepan from the heat. Pour milk into a clean heatproof jar and set aside to cool until it becomes lukewarm.
- Add the plain yoghurt into the milk, give it a gentle stir then cover the jar. Put jar aside to allow the contents to set. This takes about 8-10 hours. Once the yoghurt is thick, chill it in the refrigerator. The yoghurt can keep for up to 6-7 days.