Yoghurt is easy to make and requires no special culture so start it. I purchased some commercial organic yoghurt a couple of years ago, and continue to use a couple of tablespoons of my current batch to make the next batch. Your yoghurt will be runnier than commercial yoghurt, but all those lovely food enzynes and naturally occuring beneficial bacteria will be intact and thriving.
Homemade yoghurt made from raw milk is wonderfully nutritious. I use it as a base in other recipes as well. The next best thing to raw (unpasterised) milk is organic non-homogenised milk.
1) Gently heat a litre of milk to 85-90 degrees celcius (you may use a double-boiler but I don’t anymore).
2) Stir the milk continuously so it doesn’t burn on the bottom.
3) When milk has heated to desired temperature, place pot in a sink of cold water to reduce the temperature to 40 degrees Celcius.
4) Once the milk has cooled, add at least 2 tablespoons (and no more than 1/4 cup) of yoghurt from your previous batch.
5) Pour into your yoghurt maker container and then place in yoghurt maker (filled with boiling water). Leave overnight for 12-18 hours.
6) Transfer to fridge to store.
NB. if you don’t have a yoghurt maker, you could put in a large mason jar, place in a large bucket, and wrap in thick towels before placing in hot water cupboard.