Extra time:3hr chilling ›
- Switch on your yoghurt maker and allow it to heat up while you prepare the milk. Choose a place that you can leave the yoghurt maker undisturbed for at least 8 hours and away from any vibrations or movements.
- In a saucepan, bring the milk to the boil and then immediately remove from the heat. Place a cooking thermometer into the milk and wait until the milk has cooled to 50 C or just below. At this point, stir in the unflavoured natural live yoghurt and the dried milk. Give a gentle stir. Transfer to the yoghurt maker and leave covered and completely undisturbed for 8 hours.
- After 8 hours incubating, place the yoghurt in the fridge for 3 hours.
- Meanwhile, bring a saucepan of water to the boil then remove from the heat and add the sliced lemon. Stir for 1 to 2 minutes until softened then drain and plunge into ice water. Drain.
- Combine the 800g sugar and the 300ml water in a saucepan and place over a medium heat. Stir continuously until the sugar dissolves and a thick syrup forms. Add the lemon slices and simmer very gently for 1 hour. Remove carefully and place onto baking parchment to cool.
- Remove the yoghurt from the fridge and stir in the candied lemon slices and the honey. Mix well and serve.
Yoghurt making tips
However tempting, resist the urge to remove the lid and check on the yoghurt, this will have a potentially negative effect on the end result. We set the yoghurt on to incubate last thing at night.
By adding the dried milk, this makes the yoghurt creamier.
Do not add anything to the yoghurt before or during incubating such as sugar and fruit, this should all be done afterwards.
Yoghurt should last about 4 days in a sealed container in the fridge.