You will need:
- 4 cups full cream milk
- 2-3 tsps greek yoghurt
- Sterilised, heat proof jars (any jar that is sterilised is heat proof)
Let's make it:
Step 1:
Set the Dehydrator to 40˚C. Arrange trays to accommodate the height of the jars. Remember the larger the jar, the longer the yoghurt will take to form.
Step 2:
In a saucepan, bring milk to a simmer, about 80˚C. Use a candy or stick thermometer and place the tip onto the water to check milk temperature. Do not boil. Remove saucepan from stove.
Step 3:
Whisk in yoghurt. Pour into desired jars.
Step 4:
Place the jars in the dehydrator. Leave for 7-9 hours. The yoghurt should be firm but will be firmer once chilled. Refrigerate for up to 1 week.
