Greek yoghurt
  • 1L (4 cups) long-life full-fat milk, at room temperature
  • 4 heaped tablespoons of full-cream milk powder
  • 1 tablespoon of Greek yoghurt (or leftover from your previous batch)
  1. Pour the milk into the yoghurt container to about ⅓ of the way. Spoon in the milk powder and yoghurt and give it a very good stir (I use a fork for this bit to make sure there are no lumps).
  2. Fill it up with the rest of the milk and place in the yoghurt maker then top the container with boiling water to the fill point. Leave it to set for about 9 hours.
  3. To sweeten the yoghurt, add 1tbsp melted honey to the finished yoghurt then refrigerate it until set.
  4. Reserve a tablespoon of your yoghurt to make the next batch.
Makes 1 liter (4 cups)
Nutrition Information
Calories: 904.1g( per 100mL
Recipe by Claire K Creations at