Ingredients:
1 liter whole milk
2 tablespoons plain yogurt (with active cultures) or a yogurt starter pack
Utensils: Kitchen thermometer, saucepan, wooden spoon, heatproof cup or bowl, large towel, cheesecloth or gauze, strainer, and a container to collect the whey.
Preparation:
1. Wash and sterilize all the utensils you will use to make the Greek yogurt.
2. Heat the milk in a saucepan over medium heat until it reaches around 85-90°C (185-195°F). Use a kitchen thermometer to measure the temperature accurately. This will help kill unwanted bacteria and denature the milk proteins, resulting in a thicker consistency.
3. Remove the milk from the heat and let it cool until it reaches around 45°C (110°F). You can speed up the cooling process by placing the container in cold water.
4. In a small bowl, mix 2 tablespoons of plain yogurt with a splash of hot milk to form a paste. Then add the yogurt paste to the hot milk and stir well to ensure it is completely combined.
5. Pour the milk and yogurt mixture into a heatproof bowl or large mug.
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