• 1 liter whole milk (4 cups)
• 125 grams unsweetened natural yogurt (½ cup)

Optional for serving:

• Jam or fruit for decoration

1. In a saucepan, heat the whole milk over medium heat until it reaches about 70 degrees Celsius (158 degrees Fahrenheit). If you don’t have a thermometer, you can test the temperature by dipping your pinky finger in; it should feel hot but not scalding.
2. Take a small amount of the warm milk (about half a cup) and mix it with the unsweetened yogurt in a bowl until well combined. This helps to temper the yogurt.
3. Gradually whisk the yogurt mixture back into the warm milk, stirring gently to combine without introducing too many air bubbles.
4. Pour the mixture into a clean container or jar, close it tightly, and wrap it in a cloth to retain warmth. Let it sit in a warm, draft-free place overnight (approximately 8-12 hours) for fermentation.
5. After the yogurt has fermented, you’ll notice it’s thickened slightly. To achieve a thicker Greek yogurt consistency, strain it: place a colander over a bowl, line it with a clean cotton cloth, and pour in the yogurt. Let it strain in the refrigerator for another 6-8 hours or overnight.
6. Once it has reached your desired thickness, discard the whey (the liquid that drains out). Give the yogurt a good stir before serving. Enjoy it plain or with your choice of toppings like jam or fresh fruit.