• Milk - I use 2/3rd full fat supermarket milk with 1/3rd creamy Jersey milk
  • Tablespoon of active yoghurt


  • Remove yoghurt from fridge to allow it to warm to room temperature
  • Heat milk to 85 degC in a crock pot on max - this allows the yoghurt to thicken
  • Switch off crock pot and allow milk to cool to 45 degC
  • Mix a small amount of warm milk with yoghurt and add back into crock pot, mixing gently
  • Keep crock pot around 45 degC for at least 30 minutes then cover with a thick towel and leave undisturbed overnight for 12 hours