Inspired by my brother-in-law doing the same, and by eating pots and pots of Skyr in Iceland, I've taken up the yoghurt-making challenge. Although you can buy kits and commercial starters to make your own yoghurt, I found a method that uses tools I had to hand. All you need is a slow cooker, a digital thermometer, a blanket, a small pot of your favourite Greek yoghurt, and two litres of milk.
This Hokkaido bread recipe is just like the kind you get in Japan—with 60g of sugar, it’s half bread, half cake.
Bonus white bread recipe the kids will really like: Puerto Rican Water Bread.