Home-made strained Greek yogurt is a breeze to make to make, and a more cost-effective option that shop-bought. You only need a few ingredients, and once it's done you can make it again with fruity variations.
Ingredients 2 Tblsp live, probiotic yogurt
8 Pints of organic, whole milk
Fine gauze/straining material
Pour the milk into a large saucepan and heat for 5 minutes on a low heat.
Remove the pan from the heat and let it cool for at least 30 minutes.
Stir in the yogurt and replace the lid.
Leave the milky mixture in a warm place (on top of a radiator works well), for at least 5 hours, or overnight.
The yogurt should be thick and should 'stick' to the spoon. If not, leave for another 2 hours in a warm place.
Place the fine gauze over a large saucepan and secure it by placing the rest of the material under the saucepan to keep it in place.
Pour about 1/5 yogurt on to the gauze.
Leave the yogurt on top of the gauze for an hour at a time.
After an hour the yogurt should appear thicker - because the water will have drained through the gauze. Using a spoon scrape the yogurt off the top and into a jar. Repeat this step until all of the fermented mix has been strained.
You will end up with at least 2 tubs/jars of yogurt that will keep for a week in the fridge.