1. Heat 1-3 liters of melted milk to t +38-42°C.
Milk should be warmer than body temperature, but not hot.
2. Pour the starter culture into the milk 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 fermented baked milk got thick. If not, leave it for another 2-3 hours.
Put the thickened fermented baked milk in the refrigerator to ripen for 3-4 hours. Keep it in the fridge not more than 5 days.