|Milk||1 Pint (600 Milliliter)|
|Dry powdered skim milk||2 Tablespoon|
|Yogurt||4 Tablespoon (Commercial / Home Made)|
Heat milk till just below boiling point or until it is frothy, but not boiling.
Cool to blood heat.
Remove the skin.
Add 1 cup of milk slowly to skim milk powder.
Combine skim milk, warm milk and yoghurt.
Put in a jar and leave to set in a warm place.
Alternatively, pour into a wide-mouthed thermos flask.
When set, store in the refrigerator.
Yoghurt provides the base for many sauces such as Raita and is an excellent addition to both bland and spicy dishes and soups.
Chop or slice fresh pineapple, mango, pawpaw or other tropical fruits to make your own fruit yoghurt.