Make Your Own Greek Yoghurt

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 liter full-fat milk
• 2 -3 tablespoons plain yogurt (room temperature) or 2 -3 tablespoons of home-made yoghurt, mixed with a few tablespoons of milk, to thin (room temperature)

Recipe

• 1 bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. let the milk cool to about 42°c/104°f pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. drain any excess liquid and store in the fridge.
• 2 to make a "thick" yoghurt, remove the skin on the surface of the yoghurt (this is edible, btw, and lovely sprinkled with a bit of sugar) and pour the yoghurt into a muslin or cheesecloth bag. hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
• 3 note: i have now made this recipe using 2% milk and have achieved very good results. obviously, richness is lost, but so are calories (and fat). ;-).