Home-Made Yogurt


1 liter 3% milk

1 heaped Tblsp plain yogurt



  1. Bring milk to boil, then cool to room temperature.
  2. Strain milk into Tupperware-style bowl.
  3. Add 1 heaped Tblsp yogurt and whisk well.
  4. Preheat oven to 80 degrees and switch off.
  5. Close bowl and leave in oven overnight.
  6. Refrigerate 1 hour before eating.

To make Greek Yogurt:

  1. Place a large strainer in a bowl, and line with 2 layers of cheesecloth.
  2. Gently whisk the yogurt and pour onto cheesecloth.
  3. Refrigerate and allow to drain 2-3 hours.

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