Cook milk for 60 minutes at 90 degrees at speed 2.
When finished, remove TMX lid and let mixutre cool down to 37 degrees. Takes around 30 minutes. When reached 37 degrees put a clean finger in and check that its luke warm not HOT. If still too warm wait a bit longer.
Add 50g of natural yoghurt.
Mix for 4 seconds on speed 4.
Cook for a further 10 minutes at 37 degrees on speed 2.
Rinse a container with boiling water to sterilise and pour the mixture into the container.
In summer leave on your bench top overnight, in winter leave inside an over. DO NOT DISTURB.
You will have pot set yoghurt. Put in fridge to chill before eating.
If you want the yoghurt thicker then line the rice basket with a cheese cloth, nut bag or old tea towel.
Pour the "pot set" yoghurt mixutre into the lined steamer basket.
Put the container inside another container with something underneath so its not touching the bottom.
Let strain for 20 minutes
Keep whey for something else or discard. Pour mixture back into a storage container and there you have thick yoghurt!
Serve with strawberry jame (EDC cookbook), drizzle honey, fruit or whatever you fancy.
RESERVE 50g FOR THE NEXT BATCH.
YOU WILL NEVER BUY YOGHURT AGAIN!
YOU CAN DOUBLE THE QUANTITIES BUT COOK THE MILK FOR 60 MINUTES IN THIS CASE