Yoghurt is so easy to make at home. All you need is a thermometer and a flask!
Place the milk and powdered milk in a saucepan and use a small whisk to dissolve the powdered milk.
Place a sugar thermometer in the saucepan and heat it to 82°C.
Then let it cool down to 46°C (it takes about 10 minutes).
Meanwhile, preheat a flask to give the milk a nice warm environment and to sterilise the thermos. To do this, put a kettleful of water onto boil and pour the boiled water into the thermos before screwing the lid on.
When the milk has reached the right temperature, whisk the yogurt into the milky mixture. Empty out the water from the thermos and then add the milk and yogurt mixture to the thermos.
Screw on the lid tightly and then place somewhere safe. Leave overnight
If you want a thick Greek style yoghurt line a colander or sieve with a muslin cloth and strain the yoghurt through.
Servings 4