Initial Preparation:
First, heat 1 liter of milk in a large pot over high heat until it begins to boil. It’s important to keep an eye on it to prevent overflow.
Cooling and Adding Yogurt:
Then, after boiling, remove the milk from the heat and pour it into a glass dish. Next, add an additional 1 liter of milk at room temperature to help cool the boiled milk.
When the milk mixture reaches a temperature that is comfortable to touch (you should be able to hold your finger in it for about 5 seconds without discomfort), add the natural yogurt cups and stir well until smooth.
Fermentation:
After that, cover the glass dish with plastic wrap or a suitable lid. Then wrap the dish with a kitchen towel or cloth to maintain a dark and warm environment.
Place the dish in a quiet spot, such as inside a turned-off oven or a cabinet, and let it rest for about 12 hours to allow fermentation.
Preparing Greek Yogurt:
After fermentation, set up a strainer lined with a clean kitchen towel over a tall pot.
Pour the fermented yogurt into the towel and allow it to drain, removing excess whey. Cover it and refrigerate for about 12 hours to achieve a thicker and creamier texture.
Final Touch:
Finally, transfer the strained Greek yogurt into a clean glass dish. The texture should be thick, creamy, and velvety, ready to enjoy.
Serving Suggestions:
Sweeteners and Toppings: To finish, you can enjoy the yogurt plain, sweeten it with honey, add jam, or pair it with fruits and granola.
Storage: Store the Greek yogurt in a sealed container in the refrigerator for up to one week.
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Filling up 1 glass jar of this stuff is never enough! I usually like to do 5 at once!
