My yoghurt is made from my milk in the pasteuriser, where it is heated to 90 degrees and cooled to 45 degrees, to allow the culturing process to start. It is then placed into jars to be pot set. While the yoghurt sets, the fat rises to the top of the jar, producing a lovely thick layer of cream on top. My yoghurt contains no additives or sugar, it is pure and simply milk and cultures.
