Worth the effort homemade greek yoghurt. I haven't bought yoghurt for a year, and the culture is still going strong.
Homemade Greek Yoghurt
| Breakfast And Lunch | Side Dish | Snacks And Appetisers | Condiments | Desserts | Low Carb | Dairy Eggs And Mushrooms |
Ingredients
- 1 ltr whole milk
- 1 tbsp yoghurt whey or ½ tbsp yoghurt
Instructions
Method
- Step 1
- Heat the milk to above 90°C but below 100°C by placing it the microwave and cooking on full power for 12-15 mins, check the temperature with a thermometer.
- Step 2
- Leave the milk to cool to room temperature.
- Step 3
- Remove the milk skin.
- Step 4
- Pour 1 tbsp of yoghurt whey (or ½ tbsp of yoghurt) into the milk, and stir in.
- Step 5
- Place the milk in the yoghurt/cheese maker, and set the machine to the yoghurt function.
- Leave to develop.
- Step 6
- When the yoghurt maker finishes, remove the yoghurt and set aside to cool for 1 hour.
- Step 7
- Set the yoghurt to drain through cheesecloth in the fridge for 24 hours.
- Step 8
- Remove the solid yoghurt, whisk till smooth and store in the fridge ready to serve.
- Store the yoghurt whey and use for the next batch of yoghurt.
Alex