There's two types of yoghurt in Gamba. Actually, there's one type of yoghurt and a 'dairy dessert' that doesn't require refrigeration until open. I'm not sure that counts as yoghurt. Anyways, I've been craving a big pot of yoghurt to dig into and as the other yoghurt (plain, made in Libreville) only comes in dinky little 125 gram pots I thought I'd have a bash at making my own. Without a thermometer. Or a yoghurt maker. And only long life milk. Here's how...
1. Pour 1 litre of milk into a saucepan and heat. Keep dipping your finger (preferably clean) in the milk until it's too hot to keep in there and little bubbles are just appearing.
2. Pour milk into a bowl to cool a little, until it's comfortable to keep your finger in. This only takes a few minutes.
3. Put 2 cups of milk into another bowl and add 2 tablespoons of yoghurt. Mix every now and then for 5 minutes.
4. Mix the yoghurty-milk back in with the warm milk then transfer to whatever containers you want the yoghurt to set in. Or a jug covered in a plastic bag if you live in the jungles of Africa and all your worldly goods including Tupperware containers are on a ship somewhere between Australia and Gabon.
5. Place a towel in the bottom of an esky. Put in the yoghurt and bottles filled with boiling water. Cover with another towel and a picnic blanket. Close lid and leave for between 12 and 24 hours, changing the hot water after about 8 hours.
Voila, fresh yoghurt! Sans sugar, Kt Mac get on it!
I'm not sure this is exactly orthodox yoghurt making but it works for us. Yoghurt, glorious yoghurt!