Yoghurt - Thick Creamy Greek Style Yoghurt

Combine milk & powdered milk and cream in TM bowl for 10 seconds speed 7Cook for 30 minutes 90degrees speed 3Place TM bowl in fridge and cool mix to 37 degrees. This step is vital to the sucess of your yoghurt, and may take from 40 - 60 minutes.Return your TM bowl to the base and wait for the 37 light to go out, the mix must be no hotter than 37 degreesAdd 200 grams pot set yoghurt,combine 4 seconds speed 4Then heat for 10 minutes 37 degrees speed 3 Warm your thermoserver with boiling waterWhen cooking is complete, empty your thermomserver and carefully pour in the milk mix. Place the lid on and wrap in towel or small blanket and leave undisturbed for a minimum of 6 hours. I left mine for 10 hours, but you can leave for up to 24 hours. The longer you leave it the thicker it gets.Chill before serving. Reserve some starter for your next batch, and decant into a plastic container if you prefer. Yoghurt stored in plastic seems to form less whey.Your yoghurt will last apx 3 weeks in the fridge if you are not doubling dipping, though in my house it doesn't last 3 days. YUMMMM