How to make thick and creamy Greek Style Yoghurt Recipe

What you need
 A yoghurt maker, or a jar large enough to hold one litre of milk
 A stainless steel pot, or glass jug if planning to heat the milk in a microwave
 Dairy thermometer
 An esky to put the jar in, an EasiYo or Hansells or a blanket and a warm spot if you do not have a yoghurt maker
 1 Litre of full cream milk
 1/3 cup powdered milk
 1 dose of Dairy Yoghurt Starter Culture - Tangy or Mild
Note: The amount of culture used for one litre is VERY SMALL
thick and creamy greek yogurt
THIS RECIPE MAKES A REALLY THICK, GREEK STYLE, POT SET YOGHURT USING USING OUR MILD, TANGY OR NON-DAIRY YOGHURT CULTURES.
1

Follow these directions carefully, using regular full cream, homogenised and pasteurised milk, add our Yoghurt Starter Culture, and you will have the best homemade yoghurt ever...no added sugars, preservatives or additives. Low fat milk can also be used, although the yoghurt may not be as creamy and thick as the "full cream" version.

2

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

3

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

4

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.

CHECKING YOUR YOGHURT
5

To check if your yoghurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

6

Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

7

Place into a 1 Litre Sinchies Reusable Food Pouch.

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