1. Pour the starter culture into the milk and stir with a spoon.
It is advisable to pour boiling water over the spoon and utensils for cooking. Milk should be room temperature. If you are using homemade or unpasteurized milk, boil it and cool to the required temperature.
2. Pour the milk into cups or pour into the multicooker bowl.
Turn on the multicooker according to the instructions in the “yogurt" or “40 degrees" mode (for 6-12 hours).
3. Check readiness.
Make sure the yogurt is thick. If not, leave it on for another 2-3 hours.
4. Chill the yogurt in the refrigerator.
Put the thickened yogurt in the refrigerator to ripen for 3-4 hours. Keep it in the fridge not more than 5 days.