Acidophilus Yoghurt 

This type of yoghurt is a bit more complicated to make than kefir or the room temperature yoghurts, as it is temperature sensitive. But it doesn’t require a special starter, and some people prefer the taste. This yoghurt won’t be as thick as commercial yoghurt. You’ll need a candy thermometer to make it.

• 0.9 litre (1 US quart) fresh, whole milk (raw is best, but pasteurised will do, as long as it’s not homogenised or UHT)
• 120ml (1/2 cup) unsweetened, whole milk yoghurt (either from a previous batch, or good quality commercial)

Gently heat the milk to about 43C (110F). Stir in the starter. If you have a yoghurt maker, pour into the yoghurt maker and leave for about 12 hours, or until it thickens up. Otherwise, place in a covered glass, enamel or stainless container and leave in the oven overnight at 43C (110F).