Directions
- 1In a large pot, heat 4 liters of whole milk on the stove, stirring constantly, until it comes to a boil.
- 2Remove from heat and reserve 1-2 ladles of the hot milk in a bowl; set aside to cool.
- 3In another bowl, set aside 2 tablespoons of yogurt to come to room temperature.
- 4Place the pot of hot milk in an ice bath to cool down.
- 5Cool the milk until you can put your pinky in it for 10 seconds.
- 6Add the reserved yogurt to the reserved milk and stir to combine.
- 7Add the mixture to the pot of milk and whisk to combine.
- 8Cover the pot with a lid, then wrap it with a couple of layers of towels or blankets.
- 9Let it sit undisturbed for 24 hours.
- 10Unwrap and transfer to the fridge for at least 8 hours, preferably overnight. DO NOT OPEN THE LID.
Ingredients
- 4 liters whole milk
- 2 tablespoons plain yogurt with active bacterial cultures
Equipment
large potwhiskladlesmall bowlice bathlidtowel or blanketfridge