"use water at room temperature"
30 November 2015
I've really enjoyed this yoghurt, but one tip I would share is that I keep a one-litre bottle of tap water in my cupboard to use so that it's always at room temperature. I just freshen up the water bottle each time I make a batch. Like one of the other reviewers, I leave it in for about 10 hours over the day, then cool it overnight. I love the 'no added sugar' jam you can get which comes in the tall thin jars (don't want to advertise the make) which is just the right consistency to mix in nicely to make a fruit yoghurt.