Ingredients:
1 liter whole milk (fresh or pasteurized, not UHT if possible)
2–3 tbsp plain yogurt (with live cultures) or yogurt starter
(Optional: Some recipes add egg yolk for richness, but the classic version does not require it.)
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Instructions:
1. Heat the milk – Pour milk into a saucepan and heat it until it almost boils (around 90°C / 195°F). Stir often to prevent burning.
2. Cool the milk – Let it cool down to about 40–45°C (warm but not hot to the touch).
3. Add starter – In a jar, mix a few tablespoons of yogurt (or the culture, or as seen in the photo, possibly egg yolk if making a richer version) with a little warm milk to thin it, then pour it back into the jar with the rest of the milk. Stir gently.
4. Ferment – Close the jars and keep them in a warm place (like wrapped in a blanket, or in an oven with the light on) for 6–12 hours.
5. Refrigerate – Once set, move jars to the fridge for a few hours before serving.