On the weekend, I tried to make yoghurt. Note the use of the word tried. The olde yoghurt definitely wasn't a success. I followed the Jamie Oliver recipe, which says to bring a litre of milk to the boil, let cool to room temp, then stir in 1/2 litre of yoghurt. Let it sit around for 6 - 8 hours then hey presto! Yoghurt!
Except, not. I got watery, milky, yoghurty smelling sludge.
Not to be deterred, I did some research. According to Madhur Jaffrey's World Vegetarian, you only need to mix a couple of tablespoons of yoghurt into the litre of milk. Confused? Moi aussi. Shouldn't my 1/2 litre of yoghurt guaranteed that I would end up with yoghurt, when normally only a mere few tablespoons usually do the trick? How hard can this possibly be, if shepherds tooling around with storing milk in goat bladders could come up with yoghurt? Is that the secret - a goat bladder?
Gah! Tearing of hair! Does anybody have any sure fire yoghurt tips? Purlease, help!