RecipeMuncher

The making of yoghurt has been the most exciting discovery in the yumblog kitchen since the finding of a forgotten and unopened Kellogg’s Variety Pack at the back of the cupboard. There are a multitude of techniques for transforming milk into yoghurt, but our objective was always to do it with the least amount of faff, equipment and financial investment. The knack/problem is to keep the milk at a constant 50C for 8 hours and it is something we are still working on … as the title sugg (...)