HOME MADE YOGURT
1 cup of Greek yogurt or sour milk
- Put milk in a larger pot and warm it over medium heat at 45-46C° but below boiling point; remove from the stove and let it cool down at room temperature (it should be warm enough that you can still place your finger into it without getting burned).
- Separately, in a cup, pour 1 tbsp. of commercial yogurt, add little warm milk and stir briefly. Then (gradually) pour the mixture into the pot with warm milk, gently stirring.
- Cover the pot and put it in the oven or cupboard overnight. The next day the yogurt is ready for consumption and then you should store and keep it in the fridge before serving.