Don't know what category to put this recipe (not here in the section "Dairy products", so I put in "Drinks", although, of course, yogurt is hardly a drink. So, prepare the necessary products - milk and yoghurt. Of course, these products must be of high quality and fresh. Choosing to store milk, look at its shelf life - the smaller it is, the less preservatives and, consequently, the better. Yogurt take natural, without additives. They say that a pretty good yogurt "Danone".

The first thing we need to sterilize the milk. For this purpose it is necessary to quickly bring to the boil while stirring and boil for a few minutes.

Now the milk must be cooled down to a temperature of about 45°C - the ideal temperature for fermenting yogurt. Place the pot of milk in cold water so it cools faster. To determine the necessary temperature with a thermometer or by touch.

Sterilizati Bank, which will skachivat yogurt. To do this, simply omit it for a couple of minutes in boiling water. If this is not done, the milk may just turn sour and yogurt will not work. Dry jar and add two tablespoons of yogurt.

Now pour our boiled warm milk, stir well (but not beat) and close the lid. Place the jar in a warm place (30-43°C). After 5-6 hours the yoghurt will be ready.

Below I will discuss few ways on how to maintain the necessary temperature for the desired time, but for now will introduce you to your favorite way. I use a regular heating pad. Put a jar on a stand,

Wrap it with a heating pad and secured with a rubber band. Guess that's the simple yogurt maker.

Here I'm in the middle of the process. Bank-wrapped heating pad and the whole thing wrapped with a towel. The temperature of the warmer is on the low is around 35°C - the ideal temperature!

After five and a half hours, you should get this product! Be happy and healthy! Bon appetit!