How to cook
Boil the milk and pour it into a jar with a cap. Cool to approximately 104°F (40 °C) - check by putting your pinky in and letting it stay.
Pour 3-4 tablespoons of the milk from the jar in a cup, and add the yoghurt to it, which needs to be at room temperature. Stir well and return to the jar while stirring well to allow it to spread out evenly.
Close with a cap and cover very well with a wool blanket or thick winter outerwear. Leave for 4 hours in a warm room, until it becomes thick.
Then put it in the refrigerator to set. The shelf life of this yoghurt is 3-4 days when stored in a refrigerator.