Put the milk into a clean saucepan and bring to the boil briefly. Cool to blood heat (37C).
Add 1 tbsp of yoghurt (with live cultures) brought from a fresh reliable source and mix thoroughly. At this point you can also add the skim milk powder.
Pour into a vacuum flask and secure with a stopper. Leave to stand undisturbed in a warm place for 10 hours. Once it has been made it can be kept in the fridge for 6 days.
After fermentation, you can add flavours such as raspberries, apricot, NoMU Sweet Rub, NoMU Vanilla Paste, nuts or raisins. Sweeten with unrefined sugar or honey.
