Greek Yogurt

Wrap the container in a large towel to maintain a constant temperature and leave it in a warm, draft-free place for 6 to 12 hours. This allows the yogurt cultures to do their work and thicken the mixture.
After the fermentation period, you’ll notice that the yogurt has thickened and acquired a distinctive, tangy flavor. If you want Greek yogurt, the next step is to drain the excess whey.
Place a strainer over a bowl and place a cheesecloth or cheesecloth over the strainer. Pour the yogurt into the strainer and let it drain in the refrigerator for at least 4 hours until the desired consistency is reached. The liquid that comes out is whey.
Once drained, you’ll have a thick and creamy Greek yogurt ready to eat. You can serve it alone or garnish it with fruit, honey, nuts, or any other flavoring of your choice. Enjoy your homemade Greek yogurt! You can store leftovers in the refrigerator for several days. You can also use a small amount of this yogurt as a snack for the next serving.
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