• It’s used in everything from meat dishes to desserts, yet you’ve never made your own. It’s time to start now with this easy and delicious recipe that only takes two ingredients. Thick and creamy, so delicious as a simple pudding or a great marinade for lamb. With this divine homemade greek yoghurt, you’ll never go store-bought again!

    Homemade greek yoghurt

    Serves: 250 – 375g (1½ cups)
    Cooking Time: 15 minutes + 12 – 14 hours


    • 1L (4 cups) full-cream milk
    • 30ml (2 tbsp) live culture yoghurt



    Place the milk in a large saucepan over medium heat and gently bring to a boil.


    Remove from heat and cool to lukewarm. Add the live culture yoghurt and mix gently. Cover the top of the pot with a clean tea towel and leave in a warm place (a kitchen counter) for 8 – 10 hours.


    Place the thickened mixture in a clean tea towel or muslin cloth. Knot and suspend over a bowl for a further 4 hours.


    The yoghurt will be thick and creamy; discard the whey. Place in the fridge and use within 4 days.


    Remember to keep 30ml (2 tbsp) of yoghurt for the next batch.

    For quick marinade for roast lamb: Combine 250g (1 cup) yoghurt with the juice of ½ a lemon, a pinch of Maldon Sea Salt and freshly ground black pepper, 15ml (1 tbsp) olive oil and 1 or 2 sprigs fresh rosemary. Spread over 1,2kg of lamb. Roast in a 200°C oven for 1 hour. Serves 4 – 6.


    ALSO SEE: Homemade yoghurt and labneh

    Homemade yoghurt & labneh