Yoghurt Masterclass (free)

No special equipment | Dairy and plant-based techniques #33

It’s a mid-March afternoon, and the wind has a sharp bite to it despite the brilliant blue outside the kitchen window. A pan of milk sits on the counter, slowly coming up to temperature. I’m making yoghurt the old-fashioned way, no fancy electric machines, just warmth, time, and the quiet work of microorganisms transforming milk into something indescrib…