Learn to make creamy, homemade Greek yoghurt—a versatile base for tangy dips, refreshing smoothies, parfaits, and desserts that add a delicious twist to everyday meals.

INGREDIENTS

1 cup powdered milk

1½ cups water

1 fresh lemon

5 cups full cream milk

Sweetener (optional)

Other tools

Cheesecloth

Wooden spoon

Bowl

Sieve

INSTRUCTIONS

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In a saucepan, bring powdered milk and water to a gentle boil for 3–5 minutes. Remove any clots that form.

Transfer the mixture to a bowl and squeeze in the juice of one fresh lemon. The acidity helps ferment the milk and develop a starter culture rich in beneficial bacteria.

Leave the bowl in a warm, dark spot until it begins to thicken.

In a separate pot, gently heat the full cream milk, stirring constantly. Avoid bringing it to a vigorous boil. When small bubbles appear, remove from heat and allow to cool for 2-3 minutes. Skim off any floating clots.

Add a small amount of the warm milk to the starter culture, mix well, and then pour it back into the pot. Stir in your preferred sweetener if desired.

Place the pot in a warm spot—an oven turned off works well—and let it ferment for 3–4 hours until the mixture thickens into yoghurt.

Pour the yoghurt into a cheesecloth-lined sieve to drain excess whey. For an extra-thick consistency, tie the cheesecloth over a wooden spoon and let it drain for 3–4 hours. If the yoghurt becomes too thick, stir in 2–3 tablespoons of the drained liquid to achieve your preferred texture.

Enjoy your homemade Greek yoghurt.