We start by boiling the milk until you see it rise. Once it has boiled, you need to reduce the heat and let it simmer. If you like a thicker yogurt ( which I do) let it simmer for 5-8 mins until the milk has reduced a little. If you don’t mind a thinner yogurt you can simmer it for 1-3 mins.

Take off the heat once reduced and let it come to 45 deg℃. Now you can check this with a thermometer or you can check it with you clean finger dunked into the center of the milk. If you can hold it there for 5 seconds without feeling too much heat then you are good to go.

Pour the yogurt into the milk and add the salt. Stir around until smooth. Transfer this to your sterilized pot and set aside in a warm place over night. I like to cover this and keep it in my oven which is switched off.

It will take 10-12 hours to set at room temperature so it makes sense to make this at night as it will set while you sleep. And wake up to fresh yogurt in the morning.

Once it has set, transfer it to the fridge and use as required. You can serve this with fruit, nuts, granola, dunked in smoothies or on its own.

It can be store for up to 8 days in the fridge. I wouldn’t recommend freezing this.