The second method. Just pour milk into the dish, cover with a lid and put in heat.
From fresh milk, yogurt will be ready every other day, and from the non -stewed and sour — in a few hours.
The second method. Just pour milk into the dish, cover with a lid and put in heat.
From fresh milk, yogurt will be ready every other day, and from the non -stewed and sour — in a few hours.