Home Made Yoghurt- from a friend

I'm making it regularly at the moment: the first batch was runny, as we agreed often happens with the home made variety.

I made a second batch, in the same one, one-and-a-half-times-as-high-as-it-is-wide, 1 pint jar. I used the previous batch for the next starter, just to test the theory that yogurt thickens the more batches you re-make from the 'same' starter. That batch was even runnier than the milk I used to make it! "Oh," thought I. "That's no good."

Having bought a load of milk in the Eurostar at 10p a pint I decided to see what would happen if I tried to make yogurt from that starter. Just how runny can cured milk get? As I had quite a big quantity to use up (2 pints), I made it in the scrupulously clean, stainless steel saucepan where i boiled the milk and where I had made yogurt before. The saucepan is one and half time as wide as it is high and I pretty much filled it. That watery milky supposed 'yogurt' starter made a perfect batch of set yogurt.

Incredible. Thought I ought I ought to share that little gem with you...

(Used with permission.)