This is my third attempt at making yoghurt and the best so far in terms of taste and texture. Rather than guessing the temperatures when heating and cooling the milk, this time I went out and bought a kitchen thermometer. I also wrapped the jars in several layers of bubble wrap before placing them in my shredded paper box overnight. The end result is served here with honey from Mill Green, which is just around the corner from us.
Although I use yoghurt in cooking I don't often eat it as a dish in its own right. I am unlikely to get through a large jar such as this very quickly so keeping a starter for the next batch "going" could be a problem. Apparently it can be frozen so that will be my next experiment.