Milk is poured into 3-liter makitra and put in a cold oven. No cover. Offered 180 and wait until the foam begins to rise. I have it takes about 1.5 hours. And the whole process - 6...7 hours...

As soon as it started to foam, put on the 160 and we wait some more, to such a "crust". As soon as it was formed - put on 140 and flooded the crust with a wooden spatula...

After another hour or so - so crust. It must drown in the milk. This procedure must be repeated in the formation of the crust. It is approximately 4...5 times in 6 hours of cooking. This is what I heard from my grandfather. He said: "good kefir - when 3...4 times of prigaro drown"...

A "Prigorod" it turns out by the end of the 7th hour of longing. Extract the nut from the oven. Wait until cool down to 40...45 degrees. No need to "stick" in the fermented baked milk thermometer - just put his hand to the nut - if slightly lukewarm - order. Neatly, a big slotted spoon to get the "Prigorod" on a large plate, enter the sour cream. If You want to drink fermented baked milk - enough 3 spoonfuls of sour cream. Want to eat - no question - add 5...6... mix Thoroughly, send the "Prigorod" back, cover with a lid and leave in the kitchen until morning... Cooled, bottled and consumed...

Details: - makitra - a large clay pot with a lid. I want to Express my opinion: you can, of course, to cook and iron, and in other dishes, but clay blows it somehow, well... homey feel, old boy, serenity, and the taste is a bit different, the cooking time is of course, you can cook the curd for 2 hours. But!!! A matter of taste!!! For example: someone can cook the broth for hours and be happy, and someone - 4 hour cook, for what would have had to taste... In General: on taste and color... - on you know... Bon Appetit!!!