Keep stirring it frequently until it starts steaming and is barely bubbling.
Register 180 degrees F on a candy thermometer.
Pour the milk into a clean container.
Stir it and keep checking the temperature until it is 110 degrees F.
Cover the container with a cloth to let it stay warm.
Place it undisturbed for at least 8-12 hours.
When it thickens and becomes tangy, refrigerate it for approximately 2 hours.
Arrange two layers of cheesecloth and place them over a large bowl.
Spoon the cooled yoghurt into the cheesecloth.
Let it stay covered and refrigerate it for 8 to 24 hours.
Take it out depending on how thick you want it.
Your homemade plain Greek yoghurt is ready after a lot of hard work and patience.
About the Author
As the holder of a Post Graduate Diploma in Dietetics from the University of Mumbai, Alpa Momaya has always understood the value of good nutrition in an individual's life. She is a Registered Nutritional Practitioner (Canada) with over 15 years of experience in the field. Specializing in Clinical Nutrition, Pre & Post Natal Diets, and Weight Management, Alpa found her calling as a Sr. Nutritionist with HealthifyMe. Alpa's love for cooking and good nutrition has seen her contribute several recipes to the HealthifyMe database over the years. Additionally, she takes a keen interest in reading and painting.