6. Cover the container with a lid or plastic wrap.
7. 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 will allow the yogurt cultures to do their work and the mixture to thicken. 8. Once fermentation is complete, you will notice that the yogurt has thickened and developed a characteristic sour taste. If you prefer Greek yogurt, the next step is to drain the excess whey.
9. Place a strainer over a bowl and cover it with cheesecloth or gauze. Pour the yogurt into the strainer and let it drain in the refrigerator for at least 4 hours, or until the desired consistency is achieved. The liquid that drains is the whey.
10. After straining, you will have thick and creamy Greek yogurt, ready to eat. You can serve it plain or add fruit, honey, nuts, or other toppings of your choice.
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