Bought a small quantity of Greek Style yoghurt in the store yesterday and this morning I

  1. boiled half a liter of organic full cream milk,
  2. simmered for a few minutes,
  3. let cool to 43 C (am glad I have a good thermometer for my brewing hobby),
  4. swished in two spoonfulls of yoghurt,
  5. put in a thermos flask and
  6. left it for 10 hours

The result: Yoghurt so well set that I had trouble getting it out of the thermos flask.
Hurray, success!!

Thanks to Thurston garden at the Selfsufficient-ish forum


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