Live yoghurt is not only delicious, it is very beneficial to your digestive system. You need to buy some live organic plain yoghurt as a starter, but from then on you can reserve a little of each batch to keep going, much like a sourdough starter. In fact, treat the culture just like you would yeast for bread. Not too hot, not too cold,no draughts, and you should have no problems. The culture changes every 3 days so you should use your reserved starter within this time, or start again with some bought organic yoghurt.

Don’t use semi skimmed or skimmed milk as there is not enough fat to obtain a good set. Use cream for a really delicious thick set, perfect as an addition to poached fruits and hot puddings.

For every

• 2 pints full cream organic milk or cream

You will need

• 1/2 cup live yoghurt starter

Heat your milk to just boiling point

Strain into a sterilized bowl and allow to cool to 45° C

Gently whisk in live yoghurt starter

Cover with Clingfilm & place in a warm place (such as the airing cupboard)

Or put in sterilized thermos flask (like my mother always used to do)

Leave overnight, or for at least 8 hours.

Chill

Once chilled it is ready to add your own flavourings such as

• fruit compotes
• poaching syrups from fruits
• fresh fruits & berries
• honey or maple syrup

It is also a great substitute in recipes calling for buttermilk

Enjoy & be healthy.

Thank you for trying my recipes.
I hope they fed your mind, body and soul.

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