Ingredients
- 2 kg sheep’s milk
- 4 tablespoons sheep’s milk yogurt with a thick layer of cream (traditional type)
Instructions
- Place the milk in a pot and heat it over medium heat until it reaches 90°C (194°F), stirring constantly to prevent it from sticking to the bottom.
- If you don’t have a kitchen thermometer, watch for steam to rise and stop heating just before the milk starts to bubble up.
- Remove the pot from the heat and let the milk cool to 50°C (122°F).
- Without a thermometer, dip your pinky finger into the milk and count to 20; if it feels warm but doesn’t burn, it’s ready.
- In a small bowl, mix a bit of the warm milk with the yogurt until smooth. Pour this mixture back into the pot and stir well.
- Place the pot in a warm, draft-free area. Cover it with a thick blanket and let it rest undisturbed for at least 5 hours.
- Avoid moving or shaking the pot during this time.
- After 5 hours, let the yogurt sit at room temperature briefly, then transfer it to the refrigerator overnight.
- By morning, your yogurt is ready to enjoy. Consume it within one week for the best flavor and texture.
A Final Note
There’s something magical about making your own yogurt at home. The rich, creamy texture and tangy flavor are unparalleled. Perfect for breakfast with honey and nuts, or as a refreshing side dish, this traditional recipe connects you to generations of wholesome cooking. Enjoy your homemade creation!
