Yup 'twas me....I always add dried milk to my bread made in the machine.

I use a litre of UHT full fat milk, 4 tablespoons of dried milk powder, one small carton of Yeo Valley natural yogurt and a little vanilla extract for flavour- use a small four jar incubator and sets fairly solid after 5 to 6 hours. Obviously a litre makes a lot, and I put a second batch of four to incubate the same day from the remaining liquid. I get 8 jars in a day this way.

The milk powder helps the set to be firmer as it provides more protein and milk solids in the mix.

I add to the set jars a layer of summer fruit compote that I make from frozen fruit- no sugar added, but a teaspoon of lemon juice added to help prevent mould growth and give some extra bite when frifge stored.  One jar is kept without fruit addition for the next starter and usually I can get three weeks good set yogurt by keeping back a starter jar after each weeks batch. After that I start with a fresh yeo valley pot.

Make lovely Yogurt, enough for one person for a few days, by using one small tin evaporated milk, filling a pint Jug three quarters full with boiling water let it cool to blood heat, then add two Dessert Spoons powered milk, and two dessert Spoons Yogurt, put in Yog jug mine came from Lakeland, £19/99, leave overnight, turn out into a fine Sieve lined with Butter Muslin, also from LL. Leave to drain, until the consistancy of Greek Yogurt. If you leave it to drain even more you will have a useable Cheese, that you can flavour with anything.

Thought I would resurrect this one!

Am still making yogurt! A litre of full fat milk, tablespoon of creme fraiche and a small pot of natural yougurt, into an electric yougurt maker over night. The next day seven jars of yogurt. No chemicals or anything artificial.

We put a spoon of homemade jam into it!

I make this all the time to keep a constant supply of yogurt which we have for pud five nights out of seven!