Thermos flasks for yoghurt

[QuakerBear]

I should say, in case I anyone sees a Curd Queen, don't buy it, they're rubbish!

[Mydreamlife]

Is it nessasary to sterilise the 'pot' you actually make the yogurt in?

[Annpan]

I rinse my thermos mug doodah out with freshly boiled water, it warms it up and sterilises it (ish)

Hamster... your method sounds complicated

Is there a chance that your greek yogurt has a different type of culture in it? I use Yeo Valley or Rachels yogurt (both organic and live)

[VSS]

get a suitable sized storage tub (we use a plastic 3 litre pot with lid)
sterilise it with boiling water.
boil the milk you are going to use to make the yougurt.
cool the milk to 40 - 45 dg C.
stir in the starter - either use a purchased yoghurt starter, or a couple of spoonfulls of live natural yoghurt (Yeo Valley makes an excelent starter).
Put the tub somewhere it is going to stay warm for at least six hours - airing cupboard is good, or get hold of a polystyrene box liek the type used for delivery of pharmaceutical products.
Leave for at least six hours, or until set.
Put in the fridge.
Beore you start eating it, spoon out a couple of dollops into a sterilised glass, cover with cling, and put in the fridge - this is the starter for the next batch of yoghurt.
Eat and enjoy.

[Ellendra]

Question: I always get lumps of what looks like cottage cheese mixed in with my homemade yogurt, is there a way to avoid this? Or should I just strain the yogurt before eating?