
Things You Need

Instructions
Thoroughly sterilise all the equipment with boiling water.
Pour the milk into a pot and boil it. Let it cool down till it reaches almost 40-45°C.
If you do not have a thermometer, just test the temperature by touch. Bend your first finger and dip your knuckle into the milk. You should be able to hold your finger for 5 seconds comfortably. If not, then milk is still hot. Leave it to cool a little longer. For best results, use a Thermometer.
In a separate small bowl, dissolve the starter culture in a small quantity of milk. Mix this with the remaining milk so as to avoid lumps.
Cover with a lid and leave to ferment for 4-6 hours at 40- 45°C. The actual amount of time is largely dependent on the temperature and how firm & tangy you want your final yogurt.
Once the yogurt is set, transfer it into the refrigerator for about 4-5 hours.
Take it out, and whisk it well till it reaches a smooth consistency.
Place a colander over a large bowl, and line the colander with a muslin cloth. Pour the yogurt from the pot into the colander. Pull the corners of the muslin cloth together and hang to drain the yogurt.
Allow the yogurt to drip for 30 min to 2 hours, or until it reaches the consistency you desire. The choice is yours and this is maybe the biggest reason to make your own greek yogurt at home.
Store the yogurt in the refrigerator & enjoy for up to 2 weeks.
For the next batch, use 2 tablespoons (for every 500ml milk) of the prepared yogurt as a starter to make new yogurt.