How to cook
First, strain the milk through a cheesecloth or a fine strainer. Pour it into a large pot or divide it into two pots.
You must boil the milk in a water bath so that it does not burn. When it rises, turn it off and let it cool, so that when you dip your finger in it, it doesn't burn you.
In compote jars pour 2 tablespoons of yogurt and mix well, add the milk and stir again.
Cover with plastic caps and place jars, once they're ready, on newspapers or a bag.
Wrap them in blankets and leave them like that for 3 hours, then remove and place them in a refrigerator.