- 5 kg. raw milk
- 3-4 tablespoon yogurt (must be at room temperature)
Take your milk in a deep pot. Let it boil, stirring occasionally. Turn off the heat after it starts boiling. Stir your milk by aerating with the help of a ladle or spoon so that the water in the milk evaporates. Turn off the stove and wait for the milk to cool. Check the temperature of the milk with your pinky finger. If you can hold your finger in milk for 8 seconds and then the temperature of the milk burns your finger, it’s done. For yeast, let’s pour a few spoons of milk into 3-4 tablespoons of yoghurt so that our yeast is warm. Mix it well and pour it into our milk, then mix it a few times. Close the strainer so that it does not evaporate and water on the pot. Cover it with a cloth. Divide it into containers and cover it. Leave it like this for 5-6 hours without opening the top. If your yoghurts have kept at the end of the time, wait for them to come to room temperature with their mouths open. Then put it in the fridge. Keep it in the fridge for a day. Enjoy your meal.