Greek Yoghurt, Homemade, From Starter

Greek Yoghurt, Homemade (from sachet or starter)

Process

1. Preheat the oven to 40C on pizza setting, put the dutch oven in
2. Heat the milk slowly until it hits 82C then remove from heat
3. Allow to drop to 40C, stirring now and then
4. If using
   1. sachet starter:
      1. Add the sachet to the milk
   2. Existing yoghurt:
      1. Add some milk to 125ml of the existing greek yoghurt, stir, then stir back in to the main liquid
5. Add 15-20g of skimmed milk powder
6. Lid on, into the oven.
7. Aiming to keep at 40C for the duration - careful when the top oven is on.
8. *** Leave for 9 hours - no stirring ***
9. Place the pot in the fridge.
10. *** Chill overnight ***
11. Strain it - place a cheesecloth in a sieve over a bowl, spoon the yoghurt in.
12. *** Fridge for 90 minutes - should get pretty thick but not long enough to lose protein ***