Greek Yoghurt

I do try my hand at ... culinary pursuits sometimes. Wife E. was struggling to find Greek yoghurt in the shops -- so I made some last night (pictured). Here's how: Bring a litre of milk to a simmer. For Greek yoghurt, mix in five tablespoons of powdered milk. Allow this to cool to about 45°C (113°F). Mix in half a cup of plain yoghurt, then keep it all at 45°C for twelve hours. Add sugar to taste. OBSERVATION: There are yoghurt makers which keep the yoghurt at the required temperature.