Natural yoghurt is high in calcium and it's a good source of vitamin B12 and folic acid. It also contains 'friendly' bacteria that support the immune system and improve digestive health.
You don't need any starter or yoghurt maker for this recipe. All you need is 1 litre milk and 1 pot whole milk natural yoghurt.
Pour 1 litre of whole milk into a saucepan and bring to the boil over low heat. Reduce heat and simmer at least 25 minutes until milk reduces to about half. Remove from heat and allow to cool until it reaches a temperature of about 37.5 degrees.
Put 1 tablespoon of natural yoghurt into a bowl. Slowly add the warm milk, gently stirring with a spoon until well blended.
Cover the bowl with plastic wrap (cling film) and wrap it with a warm towel. Keep warm for about 8 hours or until it thickens.
Refrigerate, covered and eat within 5 days.