1. Wash and sterilize all the utensils you will use to prepare Greek yogurt.
2. Heat the milk in a saucepan over medium heat until it reaches a temperature of around 85-90°C (185-195°F). Use a kitchen thermometer to measure the temperature accurately. This helps kill unwanted bacteria and denature milk proteins for a thicker texture.
3. Remove the milk from the heat and let it cool until it reaches a temperature of around 45°C (110°F). You can speed up the cooling process by placing the pot in a cold water bath.
4. In a small bowl, mix the 2 tablespoons of natural yogurt with a little hot milk until you obtain a paste. Then add this yogurt paste to the warm milk and stir well to make sure it is well incorporated.
5. Pour the milk and yogurt mixture into a heatproof bowl or large mug.
6. Cover the container with a lid or plastic wrap.
7. Wrap the container in a large towel to maintain a constant temperature and let it sit in a warm, draft-free place for 6 to 12 hours. This will allow the yogurt cultures to do their work and the mixture to thicken.
Continued on the next page
