Yoghurt recipe: Ingredients 6 L milk (organic or raw is best) 6 heaped tbsp live Greek yoghurt Method 1. Warm the milk gently to 42–43°C. Keep it below 43°C to avoid the higher temperatures used to pasteurise milk and to help preserve the milk’s naturally occurring beneficial bacteria and enzymes. 2. Add your starter. Mix the yoghurt with a little warm milk until smooth, then stir it back into the 6 L. 3. Ferment for 8–12 hours at around 40–43°C. An oven with the light on works well. Leave undisturbed until thickened and set. 4. Cool. Divide into containers and refrigerate overnight. 5. Strain. Pour into a large muslin/cheesecloth bag and strain the whey out. Once strained, pour it back into a bowl and gently whisk the yoghurt to break up any lumps and give it that smooth, creamy texture. The key difference from conventional yoghurt: you aren’t heating the milk to 80–85°C first. That high-heat step makes yoghurt naturally thicker, but it also changes the raw milk, pasteurised it and denatures the enzymes. This method isn’t as thick but it means more nutrients are preserved, making it better for your health. Enjoy!!