Homemade Greek Yogurt

• 4L 3.25% whole milk

• 1 cup whipping cream

• 1/2 cup buttermilk

• 1 cup active yogurt

For this you will need some commercial yogurt as a starter but you’ll be able to make it spread by keeping some frozen for your next batch of homemade yogurt. Start by heating the milk and whipping cream over medium low heat to 80 degrees celsius while whisking. This sterilizes your milk. Once 80 degrees has been achieved, turn off your stove and remove the pot from the element. In the meanwhile combine your active yogurt and buttermilk in a separate bowl. Allow the milk to cool until you can dip a finger for about 10 seconds without burning yourself. You’ll be adding yogurt culture to the milk so you don’t want it to be too hot that it kills the bacteria but you want it to stay warm enough to encourage the bacteria to multiply. Once the milk has cold down to just enough to be tolerable, whisk in your yogurt and buttermilk mixture and cover. Then take a thick heavy blanket or quilt and wrap your entire pot until it’s fully insulated and leave it in the blanket overnight up to 12 hours. The next day, put the pot in the fridge and don’t disturb it for a full 24 hours. The result will be a luxuriously thick and genuine greek yogurt with just the right amount of tang. Enjoy this as the basis for frozen yoghurt, yogurt parfaits, lebnah tzatziki, or Turkish Ayran.