• Ingredients:
    • 1 liter of whole milk
    • 100 ml of liquid cream (35% fat)
    • 125 ml of natural yogurt


  1. Pour 1 liter of whole milk and 100 ml of liquid cream into a pot. Heat very slowly at a gentle temperature until it reaches 80°C, which will take about 30 or 40 minutes.
  2. It’s important to use a thermometer to properly control the milk’s temperature.
  3. Once the thermometer indicates the desired temperature, remove the pot from the heat and wait for it to cool to 37°C or 40°C.
  4. When the mixture reaches this temperature (and not before, as a higher temperature could deactivate the fermenting bacteria), add 125 g of standard natural yogurt, which can be homemade or store-bought. It doesn’t need to be Greek. This yogurt will act as a ferment. Mix well.
  5. Cover the mixture with a cheesecloth or cotton cloth, and you can place a lid on top to secure it.
  6. Let the mixture ferment in a warm place, such as an off and closed oven to maintain the mixture’s residual heat, or at room temperature if it is warm and draft-free, for 8 hours.
  7. During this time, the yogurt bacteria will act, and the mixture will set.
  8. After 8 hours, or even less depending on the temperature, you will see that the mixture has set.
  9. At this point, thoroughly mix the mixture with a spatula, and then proceed to drain it.
  10. To do this, place a strainer over a bowl and cover the strainer with a cotton cheesecloth.
  11. Pour the yogurt into the strainer and let it drain for about 30 minutes.
  12. After this time, the yogurt will have a very creamy texture. If you prefer it even creamier, you can let it drain longer.
  13. The whey obtained in the drainage can be stored in a bottle for later use. It’s ideal for adding to pancakes, bread, or a cake.
  14. Transfer the drained yogurt to a bowl and store it in the refrigerator to cool completely before serving or using.
  15. At this point, you can also transfer it to individual containers.
  16. Once cold, the yogurt is ready to consume.
  17. It can be stored and served as is, in a bowl, or in individual containers, as preferred or more convenient.
  18. The yogurt keeps for up to a week covered and stored in the refrigerator.