Greek yogurt

Heat the milk in a saucepan until it just begins to foam, stirring gently to prevent sticking.

Remove the milk from the heat and let it cool to about 45 °C. If you don’t have a kitchen thermometer, you can test by dipping your little finger into the milk and counting to 20; it should feel warm but not hot.

In a small bowl, dilute the plain yogurt with a little cold milk, then stir it into the warm milk using a wooden spoon.

Pour the mixture into a clay dish.

Cover the clay dish with a blanket to keep it warm, and leave it undisturbed for 3–4 hours until the yogurt sets.

Once fully cooled, refrigerate the yogurt and consume within 10 days.