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Boil the milk. Leave it to cool to a temperature allowing to keep calm his little finger (45 ° Celsius). Pour it into jars type Omnia (800 ml). For each jar in coffee cup Take a heaped teaspoon of yogurt. Mix yogurt and dilute it with a few tablespoons of milk. So made ferment put in jar with fresh milk. Well mixed milk jar in which we put the starter. I deal with all the jars. Put caps on the jars, cover them with a clean towel and wrapped it with wool blanket or woolen (maybe one of the old fur coat). The soured milk is fermented at a temperature of 41-43 C Celsius, so in addition to turning the jars with woolen blankets is also important to the room temperature, which must be at least 16-17 Celsius. After two and a half hours check whether the milk is condensed. If not, leave it wrapped up for another half hour. Then put the jars with the finished yogurt in a bowl with cold water or refrigerator, where they keep, until milk is set. The soured milk is stored at 10 C Celsius to 3 days.