1L Fresh whole milk
1.Place a smaller pot
inside a larger one, and then fill the larger one with boiling water about half way up the side of the smaller pot. Pour carefully the milk into the smaller pot and attach the thermometer
to the rim
of the smaller pot.
2.Heat the milk to 85C, which is the temperature at which milk starts to froth, stirring gently. Do not boil. Carefully place pot of milk in cold water bath to cool to 43C. Stir occasionally. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in.
pan from cold water and blend
it with the yogurt starter culture.Pour it into one large clean container or several smaller ones. Cover each one tightly with a lid
or plastic wrap
.Wrap the container with dish towel and place into an insulated
bag with a couple of jars filled with hot water. After 7 hours you will have a custard-like
yogurt. The longer you let it sit beyond seven hours, the thicker and tangier
it will become. Serve with raspberry compote