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.
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