Natural Greek yoghurt
Makes About 1L
Preparation time 5 minutes
Cooking time 10 hours
Refrigeration time 6 hours or overnight
Ingredients
2L whole milk, at room temperature 500g tub plain yoghurt, with Iive cultures (see Cook’s
note)
Method
1. Pour milk into the inner pot.
2. Add yoghurt. Stir to combine.
3. Close the lid and select YOGHURT mode. Set cooking time for 10 hours and press START.
4. Once setting is complete, remove the lid. Place a layer of damp cheesecloth into a large colander and place over a larger
bowl. Pour the yoghurt into the cheesecloth, gather the excess cheesecloth over the top and secure with a rubber band or
kitchen string. Refrigerate for 6 hours. Check to ensure yoghurt is not sitting in the liquid as it drains.
5. Discard liquid and transfer yoghurt to suitable containers, add a pinch of salt if desired. Chill until required. Yoghurt is best
eaten within 5 days.
Cook’s note
Once cooking is nished the yoghurt may have some liquid remaining, chilling the yoghurt will make it thicker.
Once you get into a yoghurt-making routine, save 500g of your own yoghurt and use instead of purchased yoghurt in the
next batch
Tip
To make labneh (yoghurt cheese), continue to drain yoghurt for 24 hours. Place the drained yoghurt
(now labneh) into a bowl and add salt and white pepper to taste. Shape into balls the size of a
walnut. Roll in dried oregano, place into a jar or bowl. Add some fresh herbs and peppercorns and
cover with olive oil. Serve with crackers.
Yoghurt
Set valve to “Seal”
position.
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