In the process of making homemade yogurt is very important to follow certain requirements. First, the initial products (milk, starter culture or yogurt) should be the most fresh. Secondly, the utensils in which to settle the milk must be sterile. Third, you need to strictly follow the temperature regime.

Prepare the utensils to prepare the yogurt: pour over boiling water or over steam sterilize (small containers can be placed in the steamer, then wipe dry.

Bring 1 liter of milk until boiling (90 ° C), but do not boil. Remove from heat and cool to 36-42oC). Check the temperature by dropping some milk on your wrist - it should be slightly hot.

Dissolve 1 sachet of dry starter culture with warm milk in accordance with the instructions on the package, stir until smooth and add to the main volume of milk. Instead of dry starter culture you can use yogurt industrial production: mix 125 ml (2 tbsp) and milk to clot, and enter the remaining milk. For convenience, use a mixer or blender.

If you are the proud owner of a yogurt maker, pour milk with starter into a sterilized portion cups and place in yogurt maker for 8-10 hours.

However, yogurt can be done using a thermos, preferably soup. But the way is very important the initial temperature of the milk with the starter, because the thermos only keeps it, gradually reducing, in contrast to the noisy, support the desired mode for the entire cooking time.

Quickly mix the milk with the starter and immediately pour it into a thermos before pouring scalded with boiling water and watery dry. Wrap him in a warm blanket, a blanket, an old coat and leave in a warm place for 8-12 hours. Do not move the flask so as not to interfere with the process of ripening milk

A properly-made yoghurt has a thick smooth consistency. It can be used as a starter for the next time, leaving about 2 tbsp in a sterile jar.