Ingredients
- 1 L full-fat milk (preferably UHT)
- 125 g full-fat yogurt (natural, with no added sugar)
Preparation
1. Combine milk and yogurt in the combi bowl.
2. Place the pot on Navigenio, add approx. 150 ml of water and place the Softiera insert inside. Place the combi bowl (without the hermetic lid) in the Softiera insert and close with lid.
3. Switch Navigenio to "A". Using the Audiotherm, set the fermentation mode and adjust the timer for 8 hours.
4. Allow the fermentation process to proceed uninterrupted. Do not open, move or disturb the pot or the Navigenio during the 8-hour fermentation period (this can also be done overnight).
5. After the fermentation is complete, carefully remove the combi bowl from the Softiera insert.
6. Line a large sieve with a straining cloth and place on a suitable draining dish. Pour the yogurt mixture into the prepared sieve, cover and leave to drain in the fridge for at least 8 hours or for longer to achieve desired consistency.
7. Transfer your freshly made Greek yogurt to an airtight container when it has reached your desired thickness level.
Tip
- The liquid that is drained out of the yogurt is whey. This is a great protein and is perfect to add to smoothies and soups. It makes delicious scones and can be added to the dough when baking bread. You can freeze the whey and use it later.
This recipe has been tested and approved by AMC.
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