Breakfast

Homemade Greek Yoghurt

Name: Homemade Greek Yoghurt
Prep time: 2 min
Cook time: 10 min
Total time: 732 min
Yield: 2
Ingredients: 960 ml Full Cream Milk; 2 Tbls Greek Yoghurt

Prep: 2 min
Cook: 10 min
Stand: 12 h
Total: 12 h 12 min
Serves: 2

Ingredients

960 mlFull Cream Milk
2 TblsGreek Yoghurt

Method

1
Heat milk on very low heat in a pot constantly stirring this will take bout 15 min
2
Do not let it boil.
3
keep stirring so that it does not stick to the bottom.
4
keep it heated while stirring, the sweet spot is 82°C hold it here for about 5 min while constantly stirring
5
Turn stove off and pour into a glass bowl and allow to cool until you can hold your finger in the milk for a few seconds without burning. Around 38-40°C
6
Temper the 2 spoons of yoghurt in a cup with a little of the warm milk, then pour the yoghurt mixture into the bowl and mix well.
7
Cover with a lid or plate and wrap in a dish towel
8
Keep it in a warm place if your in the tropics usual the galley is a good temperature. If your in a house in the nordics, the oven would be the warmest place.
9
Allow to rest over night or 12 hours.
10
For plain yoghurt you can simply refrigerate and use as is, it will be thin.
11
For greek yoghurt, pour into a muslin cloth and tie with an elastic place over a bowl in a strainer and allow the whey to drip out in the refrigerator.
12
Once the whey is out you will have a beautiful thick and creamy greek yoghurt.

Galley notes

Boat challenges

There is the possibility that you do not have fresh milk, Long life milk works perfectly I have tested this.
No long life or fresh milk, I have heard of friends using powder milk mixture and apparently this works fine, although I have not tested this.
No muslin cloth, you can strain the whey off by using a clean dishcloth or you can simply enjoy a thinner yoghurt.

Basic rules

Simple basic rule, 2 ingredients 960ml milk and 2 tablespoons yoghurt with live cultures so either store bought or from your last batch
Do not allow the milk to reach boiling point as this will kill the bacteria in the yoghurt.

How ingredients behave

Depending on the temperature of your galley or home kitchen this will certainly affect the outcome.
So if your kitchen is cool and you are making this in winter you need to find the warmest place, normally the oven if your house is only 20 degrees inside you could put your oven on a warm cycle and hold it at 30°C

Galley tips

Trying to save on dishes, simply add your 2 tablespoons of yoghurt to the same pot where you heated the milk, it will take a little longer to cool but if your a sailor you have time.
Only do this if you are absolutely sure that no milk residue is stuck to the bottom.