This is very interesting for the children as they learn how the milk ferments. Frankly it is more interesting for them if the recipe fails and you try it a couple of times, so that they see that you need to keep the bacteria alive and at the right temperature for the fermentation process. We have tried a few methods for this but this one finally worked.
- 1 l of milk (full fat)
- one pot (small) of live natural yogurt
- 1 tablespoon of powdered milk.
Old yogurt pots (you can also do it in a glass bowl). Sterilise the pots by rinsing them with water and getting them in the microwave (highest set) for one and a half minutes.
Hear the milk to 45-50 degrees. then add the yogurt and the powdered milk and mix well. Pour this into the yogurt pots. We then got a thermal bag and poured two kettles full of boiling water in it so that it warmed up (you can also do this with any normal pan). We got rid of the boiling water, put the yogurt pots into the thermal bag, closed the bag and put it beside the boiler covered with a piece of cloth for the whole night. Then put them into the fridge and let them rest for a few hours. The yogurts came our really well, creamy but not two thick, and no lumps. If you like it thicker then add another tablespoon of powdered milk.