The trick to successful homemade yoghurt is keeping the equipment as clean as possible to prevent foreign bacteria from getting into the mix. Yoghurt starters are available from health-food shops, but a small amount of biodynamic yoghurt also works really well. You'll need to begin this recipe 1-2 days ahead.
- 1 litre organic milk (4 cups)
- 100 gm biodynamic yoghurt
Strawberry and watermelon salad
- 500 gm strawberries (2 punnets), diced
- 600 gm watermelon, diced
- 2 tbsp pure icing sugar
- 1For yoghurt, bring milk to 41-48C in a saucepan over medium heat. The milk should be slightly hotter than lukewarm. Add yoghurt and whisk to combine, then transfer to a 1.2-litre sterilised yoghurt pot or jar, cover and stand in a draught-free place until yoghurt thickens (8-10 hours). Transfer to a muslin-lined sieve placed over a bowl and refrigerate until thickened (overnight). Yoghurt will keep refrigerated for 2 days.
- 2For strawberry and watermelon salad, combine ingredients in a bowl. Serve with yoghurt and honey.