Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I would like to make my own yoghurt, how would chef go about it?

Denise Blackmore, Wigton

Yoghurt making is a serious business but it doesn’t require many ingredients to make a simple yoghurt. You’ll need a saucepan to heat it up in, a thermometer to check the temperature, a bowl wrapped in a towel to keep it warm and some jars to store it in the fridge. You will also need a starter culture that will change your milk into a tangy, creamy yoghurt. Place 1 ltr of whole milk into a large saucepan, add 50g of milk powder to give you an extra creamy yoghurt. Heat to 85C, stir occasionally, leave to cool to about 45C then whisk in 6 tbsp. of 'live' natural yoghurt, it must say 'made with live cultures' or have a list of live bacteria. Before your mixture has had time to cool, pour into a warmed tub or bowl which can be covered and wrap in a couple of large towels. Leave somewhere warmish for about 8 hours. If after 8 hours the yoghurt tastes or smells off, discard and start again, otherwise, pour into clean jars and store in the fridge. It can be a bit hit or miss making from scratch, but you can also buy yoghurt making kits from leading kitchen ware suppliers which are a bit more fool proof”