HOMEMADE FERMENTED MILK

This was my first time making fermented milk. It's hard nowadays to find raw milk. When I was a kid, my grandma always prepared fermented milk. Cow, sheep, goat, you name it. I remember she always prepared it in the evening, she would've covered it with 2 blankets and left it till the morning. She used to prepare fermented milk 2-3 times a week, I don't remember she ever bought one. With fresh whole milk and a little effort, your home can enjoy this extremely healthy food.
I made my fermented milk from raw sheep milk. You can use any type of milk. It doesn't even have to be raw, but raw is the best.
 
Ingredients:

• 1,5 liters of sheep milk (raw is the best milk)
• 300 ml fermented sheep milk (later always leave this amount for "maya")

* Maya is a starter culture.

Preparation:

1. Boil the milk.
2. Cool the milk stirring occasionally with wire to avoid forming curd, which later during mixing would turn into lumps. Cool milk until it becomes lukewarm, not hot.
3. Sour milk (for maya) should be cold from the refrigerator. Take several tablespoons from the boiled milk and mix in the sour milk. Mix well with a wire.
4. Warm the pot/dish where you will prepare the fermented milk by placing it under running hot water.
5. Pour the warm milk in the warm container. Add the sour milk. Stir vigorously with a wire until nicely smooth. Place the pot in a warm place to stand overnight. My grandma used to cover it well with a blanket.
6. In the morning, place the dish in the fridge to cool for four to five hours. Cooling is very important, because if it isn't cooled, the water will split.