Homemade Greek Yoghurt

Ingredients

• 1 liter milk
• 100 grams plain yoghurt

Instructions

1. 1Heat the milk in a saucepan over medium heat, stirring frequently, until it reaches 85°C (185°F).
2. 2Remove the milk from heat and let it cool to 43°C (110°F).
3. 3In a small bowl, mix a ladle of warm milk with the plain yoghurt until smooth.
4. 4Pour the yoghurt mixture back into the warm milk, stirring gently.
5. 5Transfer the mixture to a clean container, cover with a cloth, and let it sit in a warm place (around 43°C/110°F) undisturbed for 6-8 hours to ferment and thicken.
6. 6Once set, refrigerate the yoghurt for at least 4 hours before serving. Enjoy!