Preperations:
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1
In a medium pot, combine milk and bacteria culture (yoghurt) and stir. Heat, uncovered, to 98°F (37°C). Cover with a kitchen towel and leave to rest in room temperature over night. Remove skin. The yogurt can be served as is, with fruit, honey, nuts or the like – or be used as a basis for your own homemade cheese.
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6 cups (about 1 ½ liter) unpasteurized and unhomogenized milk
½ cup (a little more than 1 deciliter) Greek-style yoghurt, or other good quality yoghurt without artificially added starch.
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