Put a lid on the jar. Wrap the jar with a towel and secure with rubber bands. You can fill another jar with hot water and lid it to keep the temperature in the esky more even if you like, I’ve found the yoghurt sets really well doing this.
Pop your jar/s in an esky and close the lid. Leave overnight (about 12 hours) then refrigerate. How easy is that?
Reserve some of your yoghurt for the next batch to use as the starter.
Next time I’ll show you how to make yoghurt cheese or spread! Mmmmmm!!!
















