- 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 810 hours. Once the yoghurt is thick, chill it in the refrigerator. The yoghurt can keep for up to 67 days.