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4 cups milk 4 tbsp homemade or storebought natural yoghurt with live enzymes
© Annabel Langbein Media
Place milk in a large pot and heat until it just reaches boiling point. Remove from heat, transfer to a large, sterilised jar, cover and allow to cool until lukewarm.
Whisk natural yoghurt into cooled milk. Either transfer to a thermos (rinse with boiling water first) or place the jar in a big pot of warm water, cover and stand in a warm place for 8-10 hours. You want the temperature to stay between 43˚C and 46˚C. The longer you leave it, the thicker and more tart it will become, but don’t jiggle it – it doesn’t like to be moved while it is developing.
Once set, chill for 4 hours before use. Keep chilled and use within a week, reserving 4 tbsp to use as a starter for your next batch.
A breakfast of fresh, ripe fruit is even more of a treat when enjoyed with your own homemade yoghurt and a sprinkle of toasted coconut.
This recipe is from my book The Free Range Cook: Through the Seasons
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