Greek Yogurt

© F. Baltatzis


What you need:

  • 1lt of milk
  • 1 rich spoonful of readymade yoghurt


  1. Heat the milk until it swells. Stir to prevent it from sticking at the bottom.
  2. Take it off heat and leave it to reach 45°C.
  3. Thin out the ready-made yoghurt in cold milk and then add it to the pot with the heated milk. Stir with a wooden ladle while doing so. Pour the final blend into a clay pot.
  4. Cover the clay pot to help it keep its temperature and leave it there for 3-4 hours without moving it.
  5. Once cold, keep it refrigerated and consume it within 10 days.