1. Heat the milk to t +38-42°C.
The milk should be warmer than body temperature, but not hot. If you are using homemade or pasteurized milk, boil it and cool it down to the specified temperature.
2. Pour the yoghurt culture into the milk and stir with a spoon.
Leave it for 6-12 hours. The longer the yogurt is cooking, the denser it becomes. Soy, almond or any vegetable milk requires more time for the fermentation.
3. Wrap the container with milk into the blanket.
It will help to keep it warm. Using a blanket will help to keep warm.
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.