Huge success! The photo shows how the whey has drained off overnight, leaving the most delicious, thick, creamy Greek yogurt. I definitely recommend having a go at making this; as long as you've got some muslin and a thermometer, plus a 'starter' Greek yogurt that contains the cultures ( I used the Waitrose one that contains the live bacteria - I don't think a bog standard 'Greek style yogurt' would work somehow), it should be fine.
1. Heat 1 litre FF milk to 80c in a pan.
2. Cool milk down to 42c - 46c. Transfer to ceramic or glass bowl (not metal).
3. Whisk in 3 tbsps Greek yogurt. Cover with clean cloth and keep somewhere warm (108c) for 4 - 12 hours. I put mine in the oven with just the light switched on for 8 hours.
4. After the 8 hours, place muslin into a sieve with glass bowl underneath. Pour the mixture onto the muslin and the liquid starts to drip through. Store overnight in the fridge.
5. The Greek yogurt will be left in the muslin and I stored mine in a kilner jar. If the yogurt is a bit too thick, stir in a tbsp of the whey liquid.
6. Eat within 3 days and pay forward by making your next batch.