Greek Yoghurt

Thick, tangy and unsweetened yoghurt. Makes a great ingredient or base for flavoured yoghurt

Ingredients

• Full cream milk (1 litre)
• Greek Yoghurt (65 ml)

Method

• Heat the milk, gently, to 85 degrees C.
• Cool to 42 degrees C.
• Mix some of the milk in with your ‘starter’ yoghurt to thin it out.
• Pour the starter into the milk.
• Cover and leave somewhere warm for 6-8 hours. An oven preheated to 40-45 degrees C, then turned off is perfect. At this point it should be set and you should see some whey separating out.
• Chill in the fridge.
• (Optionally) strain with cheesecloth to your desired consistency.

Notes

• You can add more of the ‘starter’ yoghurt, which may shorten the setting time
• An ice bath can help cool the milk faster. Some ice and water in the sink is an easy way to do this.