* 800 ml full-Fat Milk (Whole milk) [800g]
* 40 ml live active Yogurt [40g]

===Method===
* Heat the Milk to Simmering ( or at least 82 °C [180 °F] )
* Allow to cool to 45 °C [113° F]
* Add the Milk to your Sterilised containers and fit and close the lids
* Sit the jars in the Sous-vide Cooker and leave them to incubate the Yogurt culture for between a minimum of 5 hours and a maximum of 12 hours.
* Remove from the Sous-vide Cooker and allow to cool.
* Store in the Refrigerator for 12 hours to allow the Yogurt to properly set.
* Use as you would normal Yogurt.

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