Infinite Greek Yoghurt

Ingredients

• 2 L Full fat milk (Whole milk is preferred for creaminess)
• 2 tbsp Greek yogurt (Used as a seed starter; must contain live active cultures)

Steps

1. 1

   Pour the full fat milk into a large pot and heat it over medium heat until it reaches approximately 86°C (187°F).

2. 2

   Hold the milk at 86°C for a few minutes while stirring constantly to prevent the bottom from scorching.

3. 3

   Remove the pot from the heat and allow the milk to cool down until it reaches just above 30°C (86°F).

4. 4

   Place your seed yogurt (the store-bought Greek yogurt) into a separate bowl.

5. 5

   Slowly add a small amount of the cooled milk to the yogurt bowl and whisk until the yogurt is completely dissolved and the mixture is smooth.

6. 6

   Pour the yogurt-milk mixture back into the main pot of cooled milk and whisk thoroughly to combine.

7. 7

   Cover the container with plastic wrap.

8. 8

   Place the container in a warm environment to ferment overnight. Use an oven with a fermentation function, a dedicated yogurt maker, or simply an oven with the light turned on to maintain a gentle warmth.

9. 9

   Once the yogurt has set (it should be firm and jiggly), pour it into a colander lined with cheesecloth.

10. 10

    Hang the cheesecloth or let it sit in the colander over a bowl to drain for a few hours. This removes the whey and creates a thick, Greek-style consistency.

11. 11

    Transfer the thickened yogurt to a container. Set aside a small portion to serve as the 'seed' for your next batch.

Notes

The liquid drained from the yogurt is whey, which can be used in smoothies or baking. Ensure all equipment is very clean to prevent unwanted bacterial growth. The fermentation time is typically 8-12 hours depending on the ambient temperature.

Nutrition per serving

• breakfast
• snack
• vegetarian
• fermentation
• homemade
• dairy
• probiotic