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