Yoghurt

Recipe taken from Geitmyra.no The lactic acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus consume milk sugar and create an acidic environment in the milk, so harmful bacteria don't thrive. This increases shelf life. It also tastes good and is good for the stomach. Plus, it's much cheaper to make it yourself. Yogurt also contains a lot of calcium, phosphorus, protein and is rich in iodine.

Approach

1

Put the milk in a pot and heat it until lukewarm, around 37 degrees.
2

Gently stir in the yogurt - 1 tablespoon at a time.
3

Let the mixture sit undisturbed with a lid on overnight (6-8 hours) in a warm place. Don't move it or stir it. Otherwise it might not set.
4

Once the yogurt is ready, place it in the fridge. You can portion it into clean jam jars. It keeps for 4-5 days.