EASY-PEASY and CHEAP YOGHURT.

NO SPECIAL EQUIPMENT NEEDED: 1 litre milk, bring almost to the boil; let cool to 40deg. [or blood temp such as you would test for a baby's bath. Add 2tabs natural yoghurt [store-bought or saved from your last batch]. pour into a thermos and let set overnight. Decant and refrigerate up to 10 days. BINGO! One-third the cost.                                                                                                              TIP: For a Greek-style thicker type, buy a good pot-set thick brand like Mundella. [Cornflour or gelatine can be used to thicken, if thats your go].                                                                                      TIP: For a sweet yoghurt, add sugar or sweetener before heating.                                                            TIP: Make it yummy by adding good amount of vanilla before heating.                                                  TIP: Bits of fruit can be added but ensure not to use too much juice, and don't let the temp. drop.        TIP: While a thermos and sugar thermometer are ideal, they are not vital, especially in warmer weather when the saucepan will remain warm overnight. If not using a thermos, wrap the saucepan in foil then a towel.                                                                                                                                            TIP: Ensure all utensils are sterile and DRY, as any soapy residue will kill the useful bacteria as will too much heat, [While if too cool, the bacteria will not grow].