I did a yoghurt making course the other day and enjoyed it so much, I couldn't wait to get home to try what I've learned. There is something immensely satisfying about making something from scratch, like vanilla custard or in this case, yoghurt. The science behind the whole process is fascinating. A bit of milk heated up to the correct temperature, the smallest amount imaginable of the culture, 8 hours at 40 - 45 degrees and.... voilà!
The Captain bought a yaourtiere which makes it so much easier.
Similar ones can be found on this website.
The Captain and I like our yoghurt quite firm and plain, like this..
Our son, the Cheetah, likes a bit of sweetness with his yoghurt, so I made a grenadilla sauce which is his favourite.
Here are a few links to websites with recipes for home made yoghurt: