Step 1:
You will need
* 2 1⁄8 pt whole milk
* 3 Tbsp yoghurt
* 1 saucepan
* 2 bowls
* 1 spoon
* 1 sieve
* 1 cheesecloth, or thin napkin
* 1 ladle
* 1 tea towel


Step 2:
Prepare the milk
Pour the milk into the saucepan and let it heat. When it begins to steam, remove it from the heat and transfer it into a glass or earthenware bowl. Do not use stainless steel. Allow to cool down until it’s just warm.

Step 3:
Add the yogurt
Check that the milk has cooled to the right temperature. Feel the side of the bowl with your hands. If it has cooled down enough, spoon in the live yoghurt. Then cover with a tea towel. Leave it overnight to rest and ferment.

Step 4:
Strain the yogurt
The next morning, the yogurt should look like a white firm custard. Next, place the cheesecloth or muslin cloth into the sieve, with a glass bowl placed underneath. Ladle the yogurt into the cloth and allow it to strain, until it achieves your desired consistency. As the draining process will take several hours, it’s best to transfer it into the fridge. This process gets rid of all the excess water and makes your yoghurt thicker and much creamier.
A Quick Tip
Be careful not to over strain the yogurt. If you leave it straining too long, it will lose most of its water content, becoming a cheese instead of a yogurt.

Step 5:
Serve
When your yogurt has reached the consistency that you wish, it is ready to eat. It can be enjoyed plain, with nuts or honey, fruit, or even be used for the base for sauces like tzatziki. Enjoy!