2 kg of sheep’s milk
4 tablespoons of sheep’s yogurt soup with the towel
Put the milk in the pan and boil over medium heat until it reaches 90 degrees, stirring constantly to prevent it from sticking.
It is a good idea to have a kitchen thermometer, but if we do not extinguish the fire when it starts to vaporize and before it rises.
Lower the milk from the heat and let the temperature drop to 50 degrees.
If we don’t have a thermometer we put our little finger on and count to 20. If it doesn’t burn it’s ready.
In a bowl, put some of the hot milk, dissolve the yogurt, add it to the hot milk and mix well.
Put the pot in a warm place, cover with a blanket and leave it for at least 5 hours.
Caution, we do not move, do not move the pot.
Finally we put our yogurt at room temperature for a while and then refrigerate overnight.
In the morning it’s ready and you eat in a week.