For a long time I wouldn't even try making yoghurt, other than from using sachets in the Easiyo maker, because I didn't think there was any point if I had to buy milk in plastic bottles. Since we can now get milk in glass I've tried again, but could not get it like the bought stuff, and ended up making a lot of chocolate chia pudding with the less than perfect results (recipe to follow).
This recipe makes thick creamy yoghurt - from milk powder!
We can buy milk powder packaging free here - so it's perfect.
My lukewarm water was 35 degrees celsius (I have a thermometer)
The culture can also be frozen as apparently it will only last for a few times of remaking before the culture becomes too weak.
Also I have read that it shouldn't be left in the fridge for longer than 2 weeks or the culture will die.
Chocolate Chia Pudding
1Tbsp of rice syrup (or 3-4 dates soaked and chopped)
4 Tbsp of chia seeds
1 cup of milk (or failed yoghurt)
1/2 tsp cinnamon
1 Tbsp cocoa powder
1 tsp vanilla extract
Mix all with a food processor or stick blender and put in the fridge for 3 hours or so to set.
2 Tablespoons of Chia contain:
64% more potassium than a banana
2x the antioxidants of blueberries
41% of your daily fibre
5x more calcium than milk
100% more omega 3 than salmon
3x more iron than spinach
32% of your daily magnesium
info from www.riseorganics.co.uk