Pour the milk into a saucepan, sprinkle the agar agar over and whisk in.

Turn the heat on, and bring the milk to the boil. Turn it off just as the milk is rising up the pan! (Watch it carefully).

Set a timer for at least 10 minutes. Go away and leave the milk to cool.

Check the temperature. It needs to be 44c (or just under). Likely at this stage, it will be around 57c. Set another timer for 5 minutes. Repeat this until it is almost ready.

Ensure your jar is ready. Measure your yogurt out.

When the milk is at 44c, add all the yogurt and whisk in until it has combined with the milk (a few small lumps are fine). A spoon also works, but a whisk is more efficient. Pour it into your jar (s) immediately and close the lid.

Wrap your yogurt up and place somewhere where it can sit for at least 6 hours.

Have a look at it - it should have set. Dip a clean spoon in and have a taste. Leave it a bit longer if it needs more yogurty tang. Repeat until it is ready.

Unwrap your yogurt from it's cosy wrap and place in the fridge. Wait until it is cold.

Serve & Enjoy!