Preparation

Pour the milk into a saucepan and bring to a boil over medium heat. If you want the yogurt to be thicker, let the milk simmer for another 5-10 minutes.

Cool the milk to 37 degrees. If the temperature is too high, the whey will separate, which will ruin the yogurt. Pour the milk into a jar.

Add sour cream to the jar and stir well. Cover with a paper towel and secure with a rubber band.

Cover the yogurt with a warm blanket and leave for 5-6 hours. During this time, try not to move the jars.

Set aside 2 tsp of yogurt, so next time we add it to the starter. Then it will be much tastier, with a slight sourness and more like a traditional product. It is better to take homemade milk, and not store-bought, which has a lot of things that are not there.