4 L. of milk
4 tbsp of plain yogurt (as a starter)
Heat the milk in a sauce pan to 43c, (do not reach 45c because the starter will die and the process will fail) on the side beat the 4 tbsp of yogurt for about 1 minute and leave it out of the fridge so it is not too cold when you add to the milk .
Add the 4 tbs of yogurt to the milk and stir gently until the yogurt is mixed through the milk (for about 8 seconds ).
Cover the pan and wrap with a blanket to keep the temperature from dropping too fast keeping it non-disturbed overnight.
Never open the pan to see what's going on, you'll disturb the whole process and temp will drop spoiling the yogurt.
In the morning transfer the yogurt into appropriate containers and place into the fridge.
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