Liquid yogurt

Put the fresh milk in a saucepan to heat. Before it starts to boil (when you see the first tiny bubbles) turn off the heat. This step takes a few minutes. IMPORTANT: if the milk boils, the yogurt is not created.

Let the milk stand until lukewarm. At the point where you can put your finger in the saucepan for about 6 seconds.

Take a natural yogurt 125g for a liter, 190g for a liter and a half. I use the measure of small or medium size jars. In my case I make it with homemade yogurt, but you can make it with any yogurt from the supermarket, if possible natural. Stir the yogurt very well and pour it into the milk saucepan, mixing it very well.

Put the mixture in glass jars (I put it in mayonnaise jars). Close the lid tightly, cover with a kitchen towel and store overnight in the oven. If the oven is a little warm, it is better. The idea is that the mixture keeps the heat for many hours so that the milk can be converted into yogurt. The less hours (about 6), the more liquid it will be. Finally, once the time has elapsed, remove the jars from the oven or the place where they were stored, stir the mixture and store in the refrigerator.