Homemade Yoghurt/greek Yoghurt
  1. Heat milk to 185 degrees F (85 degrees C) to pasteurise.

  2. Cool milk back down to lukewarm 110 degrees F (43 degrees C) and add 1 cup of warm milk into the yogurt.

  3. Whisk the yogurt and milk together, then add the rest of the milk and mix well. Transfer to a clean container.

  4. Let the mixture sit in a warm place for 6 to 12 hours until thick and tangy.

  5. Strain the yogurt using a mesh sieve lined with cheesecloth over a bowl in the fridge until desired thickness is reached.

  6. Transfer the Greek yogurt to airtight containers for storage.

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