Greek Yogurt

• 4 1/4 cups whole milk cow or sheep, pasteurized or fresh
• 1 yogurt natural unsweetened
• 1 tablespoon sugar
• 5 tablespoons powdered milk milk

1. If using fresh milk, boil the milk and let it cool down to 120u0b0F.
2. If using a Thermomix, combine all ingredients and set for 5 min, 50u0b0, speed 3.
3. If manual, pour the yogurt in a bowl and stir with a fork or spoon. Pour in the powdered milk and sugar and stir well. Add the 120u0b0F milk and stir with a whisk.
4. Pour the mixture into a yogurt maker, close it and let it ferment for about 12 hours.
5. Turn the oven to 120u0b0F (the fermentation temperature of yogurt is between 100-113u0b0F).
6. Transfer the yogurt mixture to an airtight, oven-safe container and place in the oven switched off and with the lights on for 12 hours.
7. Remove from the oven and wrap the airtight container well with a fleece blanket. Let it ferment for 13 hours.
8. To achieve typical yogurt consistency, place a sieve on top of a container. Put a cotton cloth or a cloth diaper on the sieve.
9. Pour the yogurt into the sieve and let it percolate in the refrigerator for 4 hours.
10. Pour the yogurt into a bowl and stir with a whisk, without beating.
11. Transfer the yogurt to airtight jars and store in the fridge until ready to eat.

milk, sugar, powdered milk

Taken from www.yummly.com/recipe/Greek-Yogurt-2056246 (may not work)