1. Heat 1-3 liters of milk to t +38-42°C.
Milk should be warmer than body temperature, but not hot. If you are using homemade milk or pasteurized milk, boil it and cool to the specified temperature.
2. Add 2-3 spoons of finished yoghurt, kefir or any other Good Food fermented milk product and stir with a spoon.
It is advisable to pour boiling water over the spoon and utensils.
3. Wrap the dishes with milk in a blanket.
This will help keep you warm. Or use a multiooker, yogurt maker according to the instructions. Leave it on for 8-12 hours.
4. Check the doneness.
Make sure that the yogurt got thick. If not, leave it for another 2-3 hours.
Put the thickened yogurt in the refrigerator to ripen for 3-4 hours. Keep it in the fridge not more than 5 days.
