So I was talking about yogurt, and still am, as I have further weighty thoughts on the matter. I realise it's a niche area and I shan't mind at all if you hum or twirl your hair.
First, I have given up the electric yogurt maker, as yogurt-making on the range works just as well and generates a more holistic smugness.
Second, I don't see that there is a need to be fussy about heating the milk first; it seems to work just as well if you start with cold milk, and it cuts the preparation time down to one minute. Is that terribly reckless?
Here's what I do now exactly: in a Bonne Maman jam jar (from a hot dishwasher, so that it is very clean), stir together one generous tablespoon of powdered milk, a tablespoon of nice yogurt and enough milk to almost fill the jar. Put on the lid and leave on a corner of the range overnight. In the morning, place the jar in the fridge. Eat it later that day, or whenever suits, with fresh or cooked fruit stirred in, or jam. The yogurt seems to keep nicely for at least 5 days (I've never managed to not eat it for longer than that.)
I hear that you can even sieve it through cheesecloth to make cheese; there's no stopping me now. My sourdough bread is rising as I type. You will soon find me writing articles for the Guardian newspaper on how to live well on 72 pence a day, or seven good reasons to keep a pig.