2 ingredients youghurt

Yoghurt is easy to make at home if you follow a few simple steps, and it's a great money saver. The only specialist equipment you need is a cooking thermometer, an insulated cooler bag or esky, and a couple of hot water bottles. Too easy!

• 1 litre full-fat milk, permeate free

• ¼ cup unflavoured yoghurt (choose something with live cultures)

Heat milk in a saucepan to 90C.

Remove from heat immediately and leave to cool to 40C. You can speed up this process by placing the saucepan in a sink filled with cold water. While it is cooling, fill two hot-water bottles with boiling water.

Once the milk has returned to 40C, whisk in the yoghurt, then pour into a prepared container. You can use any plastic tub or glass jar with a lid that will hold the quantity, but ensure it is thoroughly clean and dry.

Cover and place the container into an insulated cooler bag or esky with the hot water bottles. Put one underneath and another wrapped around. Close the cooler bag or esky and place in a warm place for 5 to 8 hours, until set. The objective is to keep the temperature of the milk at 40C for the entire time.

• For the first couple of batches, you can leave the thermometer in during the incubation process and check intermittently to ensure it is maintaining its temperature.

• The longer you allow your yoghurt to incubate, the thicker and tarter your finished product will be.

• Allow to cool in the fridge completely before serving.

• Remember to save a little yoghurt to use in your next batch!

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