1 pint (550ml) milk
1 tbsp live natural yoghurt
How to make
1. Put the milk into a saucepan and, using the simmering plate, bring to the boil. Transfer the pan, uncovered, to the simmering oven for 5 minutes for thin yogurtor 30 minutes for thick
2. Remove from the oven and allow to cool on the side until it reaches body temperature (when you put your finger into the yogurt you can feel no temperature difference).
3. Stir in the live yogurt and then pour mixture into a jug. Cover and stand on a folded tea towel on the back of the Aga. Cover with another folded tea
towel and leave for at least 4 hours, or ideally overnight.
4. If not using an Aga, I suggest using a cast iron casserole pot and using a low heat on the hob before transferring to an oven pre-heated to 120ºC (gentle simmering heat). Then instead of
standing the mixture in a jug on the back of an Aga you could place it next to a radiator, in an airing cupboard, or on top of a boiler.
5. When the yogurt has thickened and set, remove from the back of the Aga – or whatever other warm place you’ve used – and allow to cool completely. Store yogurt in the fridge.
6. Serve the yogurt in jars with a handful of blueberries and a little honey to sweeten, should you wish.
Tip: Use a spoonful of live yogurt from this batch to make the next batch and so on.