Greek yogurt

Prepare milk for Greek yogurt. If you have homemade milk, then you need to bring it to a boil and leave to cool. If you have milk from the store, then you just need to heat it to 45 degrees.

Remove any foam from boiled homemade milk, if any, and leave to cool to 45°C. Pour 100 ml of milk into a bowl and mix it with yoghurt. Pour this mixture into the rest of the milk and stir.

Heat serving jars and lids or one large jar slightly. Pour the milk that has not yet cooled down into the dishes, cover with lids and wrap tightly with a blanket. Leave to cool for 6 hours on hot days or 8 hours on cool days. During this time, the milk will turn into yogurt.

Place a sieve on a deep bowl and cover it with 3-4 layers of gauze. Carefully place the yogurt in cheesecloth and leave it in the refrigerator for about 4 hours to drain excess liquid. If you want yogurt with a thicker consistency, you can increase the weighing time.