Kefir is made from milk slow-cooked. Two quarts of good rich milk, bring to a boil over moderately high heat. For flavor I add in milk a little sugar, which, however, are completely optional.

Reduce heat and keep milk on the stove 3 to 4 hours. During this time, the milk is partially evaporated, becomes a light creamy color and a pleasant taste of baked milk, and the surface is covered with rather dense yellow-brown crust.

Pour the milk into pre-sterilized jars. It is convenient to use jars with a volume of 0,4 - 0,5 litres with screw caps. Milk crust or spread evenly in jars or eat immediately while it's still warm. Send jars in the oven and keep them there for 1-2 hours at a temperature of about 100 degrees.

Give milk in jars to cool to a temperature 50 - 60 ° C. a Clean spoon to gently move the crust slightly on the surface of the milk and omit the milk a teaspoon of sour cream from a good manufacturer. Gently stir the sour cream, trying not to disturb the crust. You can add 2-3 tablespoons of sour cream. The more sour cream added, the thicker the yogurt will be ready.

Close the jars with fermented baked milk with sterile lids. Screwed cap banks and wrap it up with a towel or something more solid. Leave to cool cans in this form. If I cooked the yogurt in the evening, then by morning it will be ready. Fermented baked milk stored in the refrigerator or a cool place.