Heat the milk in a saucepan until it just begins to foam, stirring gently to prevent sticking.
Remove the milk from the heat and let it cool to about 45 °C. If you don’t have a kitchen thermometer, you can test by dipping your little finger into the milk and counting to 20; it should feel warm but not hot.
In a small bowl, dilute the plain yogurt with a little cold milk, then stir it into the warm milk using a wooden spoon.
Pour the mixture into a clay dish.
Cover the clay dish with a blanket to keep it warm, and leave it undisturbed for 3–4 hours until the yogurt sets.
Once fully cooled, refrigerate the yogurt and consume within 10 days.
Remove the milk from the heat and let it cool to about 45 °C. If you don’t have a kitchen thermometer, you can test by dipping your little finger into the milk and counting to 20; it should feel warm but not hot.
In a small bowl, dilute the plain yogurt with a little cold milk, then stir it into the warm milk using a wooden spoon.
Pour the mixture into a clay dish.
Cover the clay dish with a blanket to keep it warm, and leave it undisturbed for 3–4 hours until the yogurt sets.
Once fully cooled, refrigerate the yogurt and consume within 10 days.
