ingredients

12c whole milk

2-3 tablespoons of prior yoghurt

2-3 tablespoons of honey or maple syrup

Bring the entire volume of whole milk just to a boil. Be careful not to burn it, so stir the milk gently and continuously as you are heating it. Pour the milk into a container and stir in the prior yoghurt culture gently. Add the honey or maple syrup and stir gently. Cover the container and wrap it completely in a towel. Put it somewhere warm to culture for 12-16 hours. Uncover, and let drain any small amounts of liquid residing on top of the mixture. Stir vigorously if you like your yoghurt smooth, gently or not at all if you like it the ancient way.

Yoghurt is cultured by a vast number of beneficial bacteria, including the strain l.acidipholus. Aside from being high in protein and breaking down the more difficult to digest elements in dairy products, these bacteria populate the human digestive track and help set up a healthy symbiosis. They eat and/or poison the bacteria we don't want in our intestines and help us digest and assimilate nutrients better.