Yoghurt - new
Yoghurt has its origins in Bulgaria as the particular bacteria turns the milk into yoghurt can only be found in Bulgaria
3 liters full fat milk
3 tablespoons of yoghurt
Heat the milk in a big metal pan and bring to the boil. Leave the milk to cool to body temperature and whisk in the yoghurt. Pour the mixture into containers or glass jars, (do not put lids on) and place around a kettle or pan full of hot water. Cover with several layers of sheets or blankets and leave for 12 hours. Remove the container or jars and seal with the lids placing them in a fridge for a further 2 hours. The yoghurt will be thick and creamy and be ready to use.
The reason for the lids to remain off is to prevent the build up of condensation when cooling and the yoghurt not to become infused with water.