Pre-heat the oven to 40 degrees celsius / 104 fahrenheit. Line a large casserole or dutch oven large enough to hold a glass mixing bowl that will hold all the milk with clean dish towels.
Heat the milk over a medium high heat in a large saucepan, stirring almost constantly with a heatproof spatula to make sure the milk does not burn on the bottom of the pan. Bring the milk to somewhere between 82-88 degrees Celsius / 180-190 Fahrenheit, measured with a sugar thermometer.
Heat the milk for 5 minutes, stirring constantly, and adjusting the heat if necessary to keep it within the correct temperature range.
Pour the milk into your glass bowl and allow to cool to between 41-45 degrees celsius / 105-110 fahrenheit.
Add your 2 tablespoons of “seed” yoghurt to the lukewarm milk.
Transfer the bowl to the dish towel lined casserole and transfer to the pre-heated oven. Leave for at least 8 hours until the yogurt has reached a consistency slightly looser than natural yogurt. Cover with kitchen wrap and chill in the fridge overnight.
Remove the yogurt from the fridge, it should have thickened slightly and it should taste rich, creamy and pleasantly tangy.
Use a large rubber band to secure a piece of cheesecloth over the top of another clean glass bowl or wide mouthed jug. Allow just enough give in the cheesecloth to allow you to scrape the yogurt into the indentation.
Return to the fridge and allow to strain for at least 2 hours to reach the consistency of Greek yogurt – the exact timings will rely on the amount of whey in your yogurt and personal preference.
Transfer to a clean air tight tub or container and consume within 7 days.
Keywords: yoghurt, greek yogurt, homemade yoghurt, homemade greek yoghurt, how to make greek yogurt
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