Making Greek Yogurt

To make Greek yogurt, you first need to create some "normal" yogurt. Make sure that all the equipment you use is clean! ie no food particles and rinsed in boiling water. To do this I use a previous batch of yogurt ( you could you store-bought yogurt). I take two heaped tablespoons and add this to 1 litre of milk (I use normal full fat as it makes a creamier yogurt in the end). I then follow my yogurt makers instructions. ie place in yogurt maker with required amount of hot water

When the yogurt is made you allow it cool in the fridge for 12 or so hours overnight is best! The next day you place a sieve over a bowl and line it with a linen or cotton tea towel (clean). Do not use a terry towel cloth as the yogurt will stick to it. Pour the yogurt into the tea towel, allow the whey to be strained through for 2 hrs or until the yogurt reaches the consistency that you like.

This is the best yogurt because it contains no gluten or gelatine to artificially thicken it. If you like a sweeter yogurt add frozen berries and honey, or cinnamon and honey or cut fruit. It is also great to use in bircher muesli.

Then place in a small container and eat within 5 days.

This method could be used with store-bought natural yogurt to thicken it.