We use yoghurt all the time at River Cottage – in fruity fools and ice cream, in breads and cakes, and swirled into soups, stews and curries. We mix it with goat’s cheese and herbs to make near-instant dips, and with toasted spices to spoon into bowls of soup. But it is also, of course, an ideal breakfast food, wonderful with a spoonful of fridge jam stirred in, or a trickle of golden honey on top. Pair it with fresh, dried or stewed fruit, or muesli and it makes an even more satisfying start to the day.
Making your own yoghurt can save you money, and it also gives you complete control over what goes into it (organic or even unpasteurised milk, if you choose, and no preservatives). You just need some live yoghurt to start you off, a cooking thermometer and a warm bowl in a warm place or, easier still, a Thermos. The milk powder isn’t essential either, though it will help to thicken the yoghurt. Make sure you don’t eat all your first batch – keep a little back to make your next lot.