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My No Strain Greek Style Yoghurt

A naturally thick, creamy Greek-style yoghurt made with milk powder and no straining required. Mild in flavour with just a gentle tang, this recipe is perfect for breakfast bowls, fruit, honey and granola.
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Prep Time 15 minutes
Cook Time 20 minutes
Ferment Time 8 hours
Servings: 1.5 Litres
Course: Ferments
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 L water
  • 3 cups whole milk powder
  • 2-3 tbsp plain natural yoghurt with live cultures

Equipment

  • Saucepan or multi cooker
  • whisk
  • Thermometer
  • Yoghurt maker or appliance with a yoghurt setting

Method
 

  1. Whisk the milk powder into the water until completely smooth.
  2. (Optional) Allow the milk to rest for 20–30 minutes so the milk powder fully hydrates.
  3. Heat the milk to 82–85°C, stirring occasionally.
  4. No thermometer? Don’t worry too much. Once small bubbles start rising to the top and the milk is steaming it’s ready. (Just before boiling) remove once it reaches this point.
  5. Cool the milk to 42–43°C.
  6. Place the starter yoghurt into a small bowl and mix with a little of the warm milk until smooth.
  7. Stir the starter mixture back into the remaining milk.
  8. Incubate at 42–43°C until thickened. A fresh starter may set in around 3–5 hours, while an older starter can take considerably longer, about 8-12 hours.
  9. Refrigerate overnight before serving.

Notes

Notes
  • This recipe creates a naturally thick Greek-style yoghurt without the need for straining.
  • Fermentation time varies depending on the age and activity of your starter culture.
  • Save 2–3 tablespoons from a fresh batch to use as the starter for your next batch.
  • For best results, use your saved starter within 1–2 weeks, although older starters may still work with a longer fermentation time.
  • If you prefer an even thicker texture, you can strain the chilled yoghurt for 1–2 hours.
  • Store in an airtight container in the refrigerator for up to 2 weeks.