Yoghurt is a natural, healthy and incredibly versatile ingredient that can be enjoyed in all sorts of different dishes. You can have it at breakfast time, as a cooling side with a curry or as part of a creamy dessert. It is actually very easy to make at home and doing so will save you money in the long run especially if you eat a lot of it. You can buy yoghurt cultures online and from specialist stores, but the easiest way is to use some fresh, live yoghurt to start you off.

If you prefer a thick set yoghurt, strain through muslin cloth to drain away any excess liquid before refrigerating.

Agnar Sverisson uses yoghurt to make a tasty Barley dip served with rye bread crisps while Alfred Prasad makes a cooling Cucumber raita. Cristoffer Hruskova showcases a refreshing Yoghurt sorbet and Anna Hansen add sumac to the yoghurt in her Turkish menemen recipe.