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@jv
Here you go.......
Jamie Oliver's recipe for Homemade Yoghurt from his book "The Return of the Naked Chef"
1 litre / 1 3/4 pints full cream milk, perferably organic
1 x 500ml tub live yoghurt
Bring your milk to the boil in a thick-bottomed pan then turn the heat off. Leave for around 40 minutes until the milk has cooled down to body temperature. Use your finger to check. At this point stir or whisk in your live yoghurt. Cover and leave at room temperature for 6-8 hours, by which time you'll be amazed to see that the milk has turned into creamy yoghurt. Without getting too technical, the live culture in the yoghurt turns the natural sugar of the milk into acid. This causes the milk to thicken and taste slightly sharp. Different yoghurts may react slightly differently. (some will thicken more than others, but, as a rule, all results are fantastic). Place it in the fridge to chill, it will keep for around a week.