Greek Yogurt

Utensils: cooking thermometer, pot, wooden spoon, mug or heat-resistant container, large towel, cheesecloth, strainer, and whey container.

Homemade Greek yogurt is made by straining regular yogurt to remove the whey, resulting in a thicker, creamier texture. Enjoy the process and the result!

Remove the container and cover the strainer with cheesecloth. Pour the yogurt into the strainer and let it drain in the refrigerator for at least 4 hours, or until it reaches the desired consistency. The liquid that comes out is whey.

Preparation:
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Wash and sterilize all utensils you will use to prepare the Greek yogurt.
Heat the milk in a small saucepan over medium heat until it reaches a temperature of approximately 85–90°C (185–195°F). Use a cooking thermometer to accurately measure the temperature. This helps kill any unwanted bacteria and denature the milk proteins for a thicker texture.
Remove the milk from the heat and let it cool to about 45°C. You can speed up the cooling process by placing the pot in a cold water bath.
In a small bowl, mix the 2 tablespoons of plain yogurt with a little warm milk until a paste forms. Next, add this yogurt paste to the hot milk and mix well to ensure it is well incorporated.
Pour the milk and yogurt mixture into a heat-resistant bowl or large mug.
Cover the bowl with a lid or plastic wrap.