Firm Homemade Yogurt in Two Hours

1. Place the milk in a pot and when it comes to a boil, use a ladle to skim off air bubbles to ensure the yogurt is firm and creamy.

2. Remove the pot from heat and transfer the milk to your desired containers.

3. Allow the milk to cool until lukewarm; test by dipping your little finger in it and counting to ten—if it does not burn, it is ready for culturing. Mix 1 tablespoon of yogurt with a ladle of the lukewarm milk in a separate bowl until homogeneous.

4. Add this mixture back to the main milk, stirring well from the center.

5. Set the oven to 50 degrees Celsius and place the yogurt containers inside for 1 hour.

6. Keep the oven door closed for 5 hours without opening, then refrigerate overnight.

7. Enjoy your firm yogurt the next day.

Tips

1. For 2 liters of milk, use 2 tablespoons of yogurt; maintain 1 tablespoon per liter.

2. Incubation time may vary; the user reports 2 hours under their conditions.