Note: Make sure the yoghurt label lists ‘live cultures’ under the ingredients list. These cultures are necessary to the yoghurt making process.
Tip: If you don’t have muslin, then line your sieve with a good quality paper towel.
Ensure the stainless-steel inner pot is sterile by running it through a hot dishwasher cycle or under some boiling water.
Place the milk and yoghurt into the pot and whisk well to incorporate.
Attach the lid, select the yoghurt function (8 hours) and press start.
When the cooking time has completed, remove the inner pot and carefully transfer the yoghurt to a muslin-lined sieve. Place the sieve over a large bowl in the refrigerator and allow to strain and set overnight.
The thickness of your finished yoghurt can be adjusted by adding a few tablespoons of whey back into the strained yoghurt.
Homemade yoghurt will last, refrigerated, for up to one week.