Navaneeth Anand

• Greek Yogurt →

Greek Yogurt

Things to buy:

• Milky Mist or Epigamia unflavored Greek yogurt.
• Whole milk (nattile or veettile pashuvinte milk) or Amul Gold. The milk must be fatty and rich.

Prep:

Boil the milk to 86°C and let the temperature drop to 46°C. Take 2 tablespoons of Greek yogurt and mix it with a small amount of the warm milk. Once combined, mix this well with the rest of the milk and transfer to a tight, hygienic container. Let it sit undisturbed for 12-14 hours.

When you look at the mixture, you might see a curd-like but slimy texture. Don't worry—this is normal.

Prep:

• You will need cheesecloth or a high-quality cotton cloth to drain.

Take a big vessel; we need to hang the mixture and leave enough room for the water to drain into the vessel. Put the entire setup in the fridge overnight. The cold temperature will stop the fermentation process.

Take it out from the fridge and mix it thoroughly. The sliminess will have drained away with the whey water, leaving you with a thick, rich consistency.

Ta-da, ready to eat.