Greek Yoghurt & Puff Pastry ⬇️ Yoghurt 🐄 4L whole milk 6 tbsp store bought plain yoghurt (containing live cultures) Pour the milk into a large saucepan over medium heat until it just reaches boiling point. Set aside to cool until it reaches 44°C. A digital food thermometer is helpful, but you can also test by dipping a clean finger into the milk - if you can comfortably hold it there for 10 seconds, it's ready. Ladle 250 ml of the warm milk into a separate bowl. Add the store bought yoghurt and whisk until smooth, then pour it back into the milk and stir well to combine. Cover and leave at room temperature (about 21°C) for 12 hrs, then place in the fridge and chill for at least 4 hrs or until set. To turn this into Greek style yoghurt, line a colander with a muslin cloth, spoon the yoghurt into it and leave to drain. Make sure you place a bowl underneath the colander to catch the whey, as you can use it in baking. Once drained, add the yoghurt to a large bowl, whisk to remove any lumps, then cover and store in the fridge. Rough Puff Pastry 🥐 (Makes about 500g) 250 g plain flour 250 g cold butter, cubed Pinch of salt 100 - 150 ml cold water 1 egg, lightly beaten (for glazing) In a mixing bowl, rub the butter into the flour and salt with your fingers - just roughly rub the together so you can still see pieces of butter. Gradually add the water, adding just enough to bring the mixture together into a firm dough. Lightly flour a clean work surface and rolling pin, then roll out the dough away from you into a large rectangle, with the short edge nearest to you. You should be able to see the flecks of butter in the dough. Next, fold the dough - take the top third and bring it down towards the centre, then fold the bottom third over it. Turn the dough by 90 degrees so that the folded edge is nearest to you, then roll and fold again just as you did before, sprinkling with flour if the dough becomes sticky. Repeat once more, so you have rolled and folded the dough three times. Cover and place in the fridge for 30 minutes before rolling out to use. . . . #cookingfromscratch #fromscratchcooking #greekyogurt - @fromscratchwithbob