Greek Homemade Yogurt

Greek Homemade Yogurt. A original recipe right from the farmers cookbook.

Ingredients

• 2 liters of sheep's milk, whole, (even commercially available - supermarkets, etc.)
• 1 cup (200 g) of sheep's yogurt, traditional, with skin
• salt

Directions

1. To prepare homemade sheep's yogurt, heat the milk in a large saucepan over medium heat until it feels warm to the touch but not burning (about 40°C).
2. Be careful not to boil it, we want it hot but not boiling.
3. In a bowl, pour the yogurt from the cup and about 1 tablespoon of the hot milk from the saucepan.
4. Mix well until you get a creamy mixture, and pour it into the saucepan.
5. Stir vigorously and continuously until you see the milk begin to curdle.
6. Remove from heat and leave the pot for 24 hours, in a relatively warm place in the house, well covered with cloths and its lid. It takes heat and time for the fermentation to activate and for the yogurt to take its final form and sour taste.
7. Then, divide it into clean plastic containers or clay pots in the size we want.
8. Cover the containers and keep them in the refrigerator for up to 1 week.