Does anyone make their own full fat Greek style yoghurt?

[Mirrorbel]

I buy loads of this. Have it for breakfast and as a snack with fruit, nuts etc.

I'd like to make my own but don't know where to start. Or whether it would be successful and worth the effort.

Anyone have any experience or tips?

I’ve just made my first batch with my Lakeland yoghurt maker. I used full fat UHT milk and about 100ml yoghurt from an existing pot. Took 8hrs in the maker then 3 hours in the fridge to cool. Once that was done, I put it through the strainer to get rid of most of the whey. The end result is lovely. Much cheaper than buying it and much less single use plastic to dispose of.

I use my instant pot and make lovely yogurt. Before I had the pot I used to use the airing cupboard and it also came out well so you don’t need special kit

I've got a Lakeland maker too, it's great (although I haven't used it for a while). Before I had it, I tried to make some in a casserole pot and from memory it was more of a faff.

No, but Aldi and Lidl own brand is much cheaper than FAGE.

I like that when you make your own, you can strain it to the consistency / thickness you prefer. I like mine thick

I add a couple of tablespoons of milk powder and then strain it. I'm not sure it works out cheaper. But I'm in NZ where milk and yoghurt are both stupidly expensive. And yes, we do produce both here.

I use an instant pot and UHT milk, a couple of tablespoons of yeo valley mixed in
Sits on the side doing its thing for 10 hours then I strain it for about 4 hours the next day.
It's so easy!

I use an easy yo yogurt maker, but use UHT milk and spoonful of live yogurt, none of that powder shit. Then line a colander with cheesecloth and leave it in the fridge to strain for days. You could plaster the walls with it when it’s done. Bloody lovely.

@Aposterhasnoname i have an easy yo and not keen on the powder so not used it in ages. Would you mind posting the measurements and process? I'd like to try this 😊

It’s just literally fill the jar with UHT milk, I think it takes around a pint, and add a generous blob of live yogurt. Then fill the flask with boiling water and leave in a warm place for about 24 hours. Sometimes I refresh the water after about 12 hours, sometimes I forget. It’s usually better if you refresh though to be fair. Then either eat as it is, or strain it through a cheesecloth lined colander into a bowl kept in the fridge. The longer you strain the thicker and more delish it is.

I make yogurt in the ninja, tastes amazing!

Lots of positive comments - great!

Why do you use UHT milk?

I make my own yoghurt in the Ninja and it is beautiful. Haven't bought yoghurt in about two years, and the homemade stuff last for weeks. But the flask method PPs describe works exactly the same.