Home Made Greek Yoghurt

Heat the milk till it's almost at boiling point - or if you have a thermometer, heat to 180 F and keep it there for about three minutes.

Take off the heat and let cool to between 110F-120F or to just above room temperature.

Take a cup of the warm milk and mix it with two tablespoons of bought natural yogurt which is at room temperature. (You will never have to buy it again because you can use some of your own yoghurt from now on.)

Tip the mix back into the warm milk and stir.

Tip all into a plastic container with a lid.

Take that container and place it into a larger container and then fill the large container with hot water to about half way up the inside container and place a lid on top.

Take the large container and wrap well in a towel and set aside in a place where it won't be disturbed.

Don't peek or move the container for about 5-6 hours or overnight. The longer you leave the yogurt, the more tangy it becomes.

After that time period you will have a litre of delicious thick creamy yoghurt which you can use in cooking, as a topping for veg, as a substitute for quark - or add any flavours you like.

Keep it in the fridge.