It’s got a lovely thick texture, is less sweet, is whey-free, has more proteins but fewer carbohydrates—we’re talking about Greek yoghurt. It may sound fancy but Greek yoghurt is just as easy to make as regular yoghurt.
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It’s got a lovely thick texture, is less sweet, is whey-free, has more proteins but fewer carbohydrates—we’re talking about Greek yoghurt. It may sound fancy but Greek yoghurt is just as easy to make as regular yoghurt. We deconstruct it for you with these simple steps. You will need: One litre of full fat or reduced fat milk, 2 tablespoons live culture yogurt:

  1. Over medium-high heat, pour the milk into a saucepan or pot and bring it almost to a boil till you see the milk begin to bubble close to the brim of the saucepan. Then, remove it from the stove, cover it with a lid, and let it cool down for about an hour.
  2. Once cool, stir the yoghurt culture into the resting milk. Cover the pot with the lid and let the yoghurt set for about 10 hours.
  3. Place a cheesecloth over a bowl and pour the yoghurt mixture through it. The whey will make its way through the cloth and to the bottom of the bowl, while the yoghurt will be trapped in the cheesecloth.
  4. Tie the cheesecloth to tighten the yoghurt and place it in the refrigerator for 12 hours (perhaps overnight). In the morning, the yoghurt should be nice and thick and can be transferred into a bowl/jar with a lid and stored in the refrigerator. Whisk it into a smooth consistency. Dig in!

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