Make easy creamy thick yoghurt. This Greek-style yoghurt needs only two simple ingredients to make: store-bought fresh yoghurt and whole pasteurized milk. Serve with your muesli and fresh berries for a healthy breakfast bowl!
Greek yoghurt is simply plain yoghurt strained to remove whey for a creamier and thicker result. It’s also a healthier option, with twice the amount of protein as plain yoghurt. A yoghurt maker does it with a press of a button.
- 150ml fresh yoghurt
- 1.45L milk
- Combine yoghurt and milk to the large (1.8L) container. If using the small (1.6L) container, add up to 1.35L of milk. Stir well.
- Place container inside the unit and secure white lid and transparent cover on top.
- Plug the yoghurt maker in, select program C1 then press the power button. Leave the yoghurt to set. Note: Machine will run for 10 hours before automatically shutting off.
- Chill finished yoghurt in the fridge for 3 hours.
- After 3 hours, pour yoghurt through the strainer. Put back in the fridge to chill for 6 hours.
- Serve with muesli and fresh berries for a healthy breakfast bowl.
- Transfer yoghurt in a glass jar and store remaining in the fridge. Homemade Greek yoghurt will last up to 10 days.
- To thicken yoghurt, mix 2 tablespoons of milk powder with every 1 litre of milk used.
- For extra flavour, add sugar, honey, jam, and fruit to your yoghurt mix.
- If using soy milk, use a yoghurt starter which also contains soy cultures.
- For a thicker yoghurt with less whey, ensure to match the fat content of milk with the fat content of yoghurt starter.
- When using your own yoghurt as a starter, the usual 10-hour maturing process may take slightly longer. Also, the more times your own yoghurt is repeated as a starter, the thinner your yoghurt will become.
Recipe adapted from Davis & Waddell.