Tonight we made a little radiator yoghurt.  It seems too simple to make, too good to be true.  A pan, whisk, thermometer and kilner jars need to be scalded with boiled water.  Then a litre of whole milk is heated to 46 degrees and a big dollop of live yoghurt is added.  The sealed jars are then placed on a radiator and covered with something to keep them warm.  As our heating is off overnight, ours are covered with a thick fleece jacket.  In the morning we should have a very fresh yoghurt.  Nice.