Greek Yogurt

Ingredients

2 thermos, ½l capacity each

thermometer

1 cheesecloth

1l milk

100ml yogurt

Directions

bring the milk to 45°C (113°F)

pour the yogurt into the milk

wisk well

bring the milk to 45°C (113°F) again (don’t go higher than that, please)

boil some water (about 100ml) and use it to wash the thermos from inside

let the water out and pour the milk into the thermos

leave the thermos in the oven(or in any other place whithout air flow) for 12h

pour the newly obtained yogurt into the cheesecloth.

hang the cheesecloth for 30 minutes to 4 hours, depending on the desired

density (the longer the denser)

store in the fridge