Ingredients (1l) :
Greek yoghurt:
1l milk (3%)
0.75 dl yoghurt (with live/active cultures)
honey
berries
How to:
Greek yoghurt:
Place milk in a medium pot and heat to around 90°C (85-93°C). Stir frequently to prevent a skin from forming. Transfer the pot with milk to an ice bath and cool the milk to around 40°C (37-43°C).
Then pour 1dl of the warm milk into a medium pot. Mix in plain yogurt, stirring until yogurt is well blended. Add remaining milk and mix well, and cover with a lid.
Turn the oven to 50°C and when temperature is reached, place the pot in the oven. Then immediately turn off the oven and let the bacteria do its yogurt making magic for 4 to 8 hours (or overnight).
If you don’t want greek yogurt you can eat like this, otherwise continue on with the recipe.
To strain the yogurt, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it reaches a consistency you like.
Serve with honey and berries. :)