Best yoghurt yet

By far the best yoghurt yet!

Using the new pastueriser I put in a bucket of milk, added 7 cubes of yoghurt culture instead of the 4 I would have used for 4 liters of milk. They were frozen together so didn't bother breaking them apart. Topped up the machine with water to the level of the milk in the bucket and set it to 40 degrees C. I gave it a stir to make sure the culture was well mixed throughout the milk and then left it for 9 hours.

It has set amazing, when I took a scoop out for desert it just stayed and didn't level back down. The taste was also by far the best batch I've ever made. Lets hope I can do it again :-)