Boil the 5 liters of milk in a large pot and then let it cool until it reaches a temperature of approximately 50 degrees Celsius.
Once the milk is at the right temperature, mix it carefully to make sure it is smooth and lump-free.
Pour the milk into the clean, sterilized glass jars, filling them almost to the top.
Add 2 tablespoons of natural yogurt to each jar and mix it well with the milk.
Next, add 1 tablespoon of yeast to each jar and mix again to ensure it is well incorporated.
Make sure the lids of the jars are tightly closed to prevent air from entering.
Now comes the crucial part: fermentation. Place the jars in a warm place, ideally at a temperature of 45-46 degrees Celsius, for 3-6 hours, depending on the room temperature. If it’s cold, leave it longer.
