1. Heat 1-3 liters of the milk to t +38-42°C.
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.
It is advisable to pour boiling water over a spoon and dishes.
3. Fill the yogurt containers with the milk.
Turn the yogurt maker on and choose the program according to the instruction. The longer the yogurt is cooking, the denser it becomes.
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.