Does anyone around here have experience with making greek style yoghurt? I mean the thick and onctuous one. I make a lot of yoghurt in summer, using simple fullfat milk (3,5%). I love it, it never comes out sour so we don't need any sugar in it. Simply delicious with fruit, like here with a french Cavaillon, a sweet small type of melon. The yoghurt in the picture however is made with a left-over greek style yoghurt I bought. It contained... 10% fat. Every now and then I have to buy some. What a difference with ordinary yoghurt and such a delight! I presume they add cream to the milk? But how fat, how much and when? My method of yoghurt making is so simple and easy. I warm 2 liters of pasteurized milk to body temperature. You don't even need a thermometer. Just put a finger in. When it feels neither hot nor cold, it's OK. Take a cup of yoghurt you bought or made before, add the same amount of warmed milk, mix and add to the warm milk. Mix. Pour in a plastic container, put the lid on and let it sit in a warm sunny space. I make it in the afternoon and let it outside the fridge the whole night. Normally, in a few hours you have the yoghurt ready! How easy is that? So, how to make the greek style yoghurt?