I’m definately not an expert but I’ve been making yogurt every week since the new year and our bellys are very happy for it! At 30 centimes a litre from our neighbours up the road we’ve been eating it everyday for breakfast. We like it with some blackcurrant jam, although our favourite is with rhubarb jam that hasn’t been set too hard (must plant more rhubarb next year!!!). In the winter time I left it on the back of the woodstove over night but now in summer it’s been warm enough on the windowsill or else in the oven at just the very lowest it can go. We find it quite magical to discover the transformation in the morning.