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Nutritional Therapy Oxford Dip ION, mBANT
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Homemade yoghurt

You will need a thermometer!

2 pints full milk, preferably organic
1 small natural live yoghurt

  1. Bring the milk to the boil in a thick-bottomed pan and gently simmer until it has reduced by a third (to just under 1½ pints).  Allow to cool to 120°C.  Whisk in the natural yoghurt and pour it all into a warm thermos.
  2. Leave it in the thermos for 36 hours then transfer it to a glass container to be refrigerated.  It will keep for approximately one week.

(The live culture in the yoghurt turns the natural sugar in the milk into acid.  This causes the milk to thicken and taste slightly sharp)

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