Thick Creamy Greek Yoghurt

Weigh in the milk, milk powder and cream.Heat 15 mins / 90 degrees / sp 3.Leave in the bowl to cool with gladwrap directly on top of the milk to prevent a skin from forming (about 1.5 hrs) You can test the temperature: when you place the bowl back onto the base it will tell you. It must be no more than 40 degrees. When cooled sufficiently remove gladwrap layer and add 1 tsp probiotic powder. Mix 5 secs / sp 5.Cook 10 mins / 37 degrees / sp 3.Meanwhile preheat a thermoserver by adding hot water, then dry and clean. Pour in yoghurt, wrap the thermoserver in a towel and keep in a warm place to stay at 37 degrees for 6-8 hours.I like to place mine in the oven where there is no draft. Be careful NOT to turn it on!! Yoghurt should be thick after 6 hrs. Will keep in fridge for 3 weeks.OPTIONS: You can set yoghurt in jars , as long as they are wrapped well and kept at 37 degrees for 6 hours. OK in warmer weather. You may sweeten yoghurt with honey or sugar, about 60 gr.