Makes 4 cups.
4 cups Farmers’ Fund milk
3 tablespoons plain yoghurt (purchased, unsweetened)
Flavourings such as jam, honey, fresh or dried fruit
A thermos to be used as an incubator
Mason jars are good for storage
Prepare an ice bath, filling a large bowl or sink with ice.
Pour milk in large heavy pot. Place the pot over moderate heat and heat the milk until it boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over.
Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it boils.
Remove the milk from the heat and allow it to cool to a warm temperature. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally.
In a small bowl, combine about 1 cup warm milk with the purchased yoghurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
Pour or ladle the mixture into a warmed thermos (warm the inside with hot tap water) and incubate for 5 to 10 hours, depending on the desired flavour and consistency—longer incubation periods produces thicker, more tart yoghurt. Do not disturb the yoghurt during incubation.
Cover the yoghurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate,
Transfer the finished yoghurt to a non-insulated container for chilling in the refrigerator for 2-3 hours.
Stir in flavourings just before serving.
Yoghurt can be stored in the refrigerator, in covered glass, ceramic or plastic containers, for up to 2 weeks.