Pour in an enamel container of milk, throw a piece of bread (the principle does not matter, it will be wheat bread or rye) and put a billet in a dark and warm place. After a few hours the milk will curdle and the curd will be ready.1 liter of milk boil, and then at room temperature, cool it to 30 degrees, add 0.5 liters of sour cream, mix everything thoroughly and cover. Place the container in warm water for 6-8 hours. The water should be changed periodically when it cools down. Drain yogurt in a glass or clay container and cool to 10 degrees.
Pour milk into an enamel bowl and put in a warm place. Cover is not necessary, instead, it is better to cover the dishes with gauze. From time to time milk should be stirred to speed up the process. The fresher and fatter the milk, the longer it turns sour. On average, it will take a day to yogurt was ready.
A liter of milk and boil, then cool slightly. Warm the milk pour in a jar and add 2 tablespoons of yogurt, mix together thoroughly and cover with a lid so that the yogurt to "breathe." Put the jar in a warm place for about 8 hours and then put in the refrigerator.
A liter of milk boil, then cool to 30-35 degrees, then pour 2-3 teaspoons of ready-made curdled milk, all mix well and pour into jars. Jars cover with lids or gauze and put about 20 hours in a warm place.
5 litres of milk will boil, then allow to cool. It is necessary that it was warm. Add to the milk Cup yogurt. The pan, close the lid and wrap in a blanket, soak in the warmth for 8 hours. Then put in the refrigerator.
Yogurt should be prepared in enamelware.