How to Make Greek Style Dairy Milk Yoghurt

 1 L Full Cream Milk
  cup Powdered Milk (this is optional, but results in a thicker yoghurt if used)
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1

Add the milk powder to your milk, and heat treat to 90° C for ten minutes, stirring constantly.

2

Allow the milk to cool to 40° C. Add your starter culture and mix well to ensure the culture is evenly distributed.

3

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.

4

Pour into our 150ml Top Spout Sinchies reusable pouches and enjoy yoghurt at a fraction of the price you would usually pay!