1 pint whole milk
One tablespoon 'culture' (old yoghurt or even any natural yoghurt)
Bring to boil the pint of milk in a small milk pan.
Once there is a small amount of froth, turn off the heat and leave to cool.
Add the yoghurt culture/starter to the cooled milk.
Now transfer to a container of bowl that you want to keep the yoghurt in, cover with a lid, and wrap with a tea towel, leave in a dry warm place. ( I usually put it into the oven, switched off of course!!)
Store there no less than 6 hours, but no more than 10 hours
The less time you leave it the sweeter it will be.
I usually do it before I go to bed, so I have fresh home-made yoghurt for breakfast!
Voila! Home-made natural yoghurt!
Serve with hot sweet tea and home-made bread.
*Home-made bread - Kurdish style 'kulera' will be posted soon!