Hot pot

[igenlode]

Made another batch of yoghurt using the 'pot in a towel' method; the results are definitely creamier and less set than doing it in a Thermos. I suspect that's simply because the culture cools down and doesn't go on working for so long (it might be interesting to see what happens if you put a hot-water-bottle in with the towels), but it may be because the larger initial volume of milk takes longer to warm to boiling point and therefore spends more time being slowly simmered as recommended for 'creamy' yoghurt.

(Mind you, the people who advocate that are also using full-fat milk with added milk powder to enrichen it; I'm just trying to get this to work using my supply of powdered skimmed milk from the store cupboard!)

Edit: also, apparently, that litre of yoghurt only lasted me five days, whereas a pint of set yoghurt used to last me a week...