Greek Style Yogurt

Greek Style Yogurt


  • 450 milliliters milk
  • 3 tablespoons double cream
  • 2 teaspoons natural yogurt; preferably Greek-style


Yield: 450 ml (approx.). Sterilise a thermos flask, saucepan, basin, cup, spoons and thermometer by immersing in boiling water or using a commercial sterilising solution. Blend together the milk and cream in a liquidiser, pour into a pan and bring to the boil. Simmer for 10 minutes, then cool to 43 C / 109 F. Blend yogurt with a little of the warm milk then stir in remaining milk. Pour into a vacuum flask, seal and leave for 6 hours. Turn into a basin and cool by standing the basin in cold water and stirring the yogurt. Cover the basin and refrigerate for 4 hours to thicken. For a thicker texture line a colander with muslin, pour in yogurt and drain for 2 hours. Will keep for 3 days in a refrigerator. Use as an ingredient or serve with honey and nuts as a dessert.

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