Greek yoghurt

Ingredients for Greek yoghurt

Instructions for Greek yoghurt

To prepare the Greek yoghurt recipe, please follow these instructions:

The cream is not necessary, but just give the yogurt a more creamy consistency. Plus, the more cream (fat), the more solid consistency.

Come the milk and, if necessary. Cream in a saucepan and boil while stirring. Do not leave it as it can burn quickly or boil over.
When it boils (the milk must rise), leave it for 1 minute, still stirring and then take the pan off the hob.
Leave it cool and cool.
Well, the temperature of the milk is still hot, but low enough to hold your little finger without burning yourself (35-40 °). Then the yogurt came in and stir well.
Lay the lid on and put the pot in a towel and blanket or blanket.
The milk must now be stuck for approx. 12-15 hours. I usually do it in the evening and then leave it overnight.

When you return, you will see a thickening of the milk that has now become yoghurt and that it is in a thin vein. Do not touch it. Put it all in the refrigerator for a few hours until it's cold and then pour it all into a door layer, covered with a dish. (So ​​the liquid runs out through the dish, but the yogurt does not run out). Pour the yogurt back into a bowl.

Then you have your finished Greek yogurt.
Has 7-9 days shelf life in refrigerator.

tips:
By the way, origin is not Greek at all. Some think it's Turkish, but I think it's developed in ancient Mesopotamia - now better known as Iraq, Egypt and Israel. Even if you find it difficult to make yogurt, try it anyway, it's easier than you think. 1 liter of yogurt costs 25-28 kr in the shops, but homemade costs around 10 kr the liter.