In the milk put the yeast and sugar. Pour into bottles, cork like champagne. I went simplistic way: let's put the milk in a plastic bottle of juice and put the yeast and sugar, stirred the contents. Put in refrigerator for one, two or three days.

I opened a bottle a day, the drink was ready. Next time I will close in three bottles of 0.5 liters. I deliberately took the milk short shelf life, but the milk after fermentation does not curdle and the texture remains homogeneous milk. Note that the drink is very foamy, so access should be very careful. Planned the next day, prepare the marinade for this drink, but failed - drank them all.:-X