Better yoghurt


Jar of home-made yoghurt

Second attempt at making yoghurt

I tried making yoghurt again, with some milk that had been previously frozen and rethawed. I heated it as the instructions said, cooled it a little before adding the culture (a big spoonful of Yeo Valley yoghurt) and kept it warm by standing it in a bowl of warm water and covering with a cloth.

And now, two days later, I have some lovely mild Greek-style yoghurt. Yum.