All of the above are deceptively easy, and full of the good bacteria you want in your system - having the right bacteria in there is a contributing factor that has been recognised as a part of keeping 'lean' within the confines of a healthy diet...
Although I 'cooked' my milk in the Thermomix, you don't need one to make yoghurt, or any specialist equipment or ingredients - just an accurate thermometer, milk and a starter (e.g. plain organic yoghurt, which you can buy in little pots for pennies - I like Yeo Valley) will do, and all you need to turn your set yoghurt into Greek-style yoghurt or soft and creamy (yoghurt) cheese is some muslin cloth, as a minimum (although there are more compact ways to do it).
If you just want to get making yoghurt, rather than reading about how not to make yoghurt, then scroll down to the ingredients, to get started, and go to the parts of the method in bold, if you want to skip the 'why' bits! (Well, that's what I'll be doing when I re-visit my own post, to remind me of temperatures, timings etc.!). If you want a shorter Thermomix-only version of this recipe, click here.
