Greek yogurt

Greek yogurt with honey and almonds

What I mostly love about greek cuisine is the fact that the ingredients, the vegetables, the meat, the milk, the cheese that are produced here in the region are of high quality and that's actually the greatest asset to the taste that accompanies each dish!

Yogurt is of unique nutritional value and we count many many years back when it started being one of the basic foods for the Greek family.

Well, now, as you probably can understand, I may have tomatoes in my balcony, I do not have a cow though to walk around the zarntineries! Space-wise, not that convenient!

Ingredients
1 1/2lt milk, fresh milk, not of highly pasteurized
1 can of real yogurt, not the dessert-type, but the one that is quite sour and has, usually, a layer of crust on the top

Procedure
In a casserole, boil the milk until it reaches 40o C. In case we don't have a kitchen thermometre, the milk should reach a temperature that can be tolerated by your finger.
If you feel that the temperature is higher than 40o C, let the milk cool for a while.

Take 2* table spoons of the yogurt and put them ina glass (glass for water). Fill in the rest of the glass with the milk. Stir thoughly until the yogurt is disolved.
Pour the mixture from the glass into the casserole with the milk and stir nicely.
Now you can even leave the mixture in your casserole, or transfer it into a taperware, close it and keep it in a warm place for about 4 hours (in the summer months) and 6-7 hours (in the winter months).

Your yogurt is ready when it has taken a steady and massive shape.

When your yogurt is ready

Refreshing drink with yogurt!!!
How does this sound to you?

Add 2-3 table spoons of yogurt into a glass (for water) and then top the glass with cold water, stirring carefully while adding it until the yogurt is disolved. Enjoy!!!!

Refreshing drink from yogurt

Enjoy!!!

*In case you prefer a more sour taste, add 3 table spoons of yogurt.