Cultured Milk Method
Make sure all jars, pots and mixing implements are sterilized with boiling water.
Heat your 1lt milk to 85’C for 30 minutes and then cool to 35’C.
*Or if you prefer to use Long Life (UHT) milk you only need to heat the milk to working temperature of 35’C, as it already had enough heat in manufacture.
When the milk is cooled to 35’C, add 100ml of shop-bought yoghurt to the milk, mix thoroughly, pour milk into jars or containers and incubate over night at approx. 30’C in you stoves warming drawer. Should you not have a warming drawer, you can place the jars/containers in a cooler box with a jar of hot water (hot water bottle) to keep the temperature overnight.
Make sure the temp doesn’t go much colder than 28’C, but generally, keep it warm and draft free as the active mesophillic culture in the shop bought buttermilk/amazi needs the heat to be active.
Next morning – take it out of the warm drawer/cooler box and then chill in the fridge for a few hours. Ready to use.
Buy my Kindle book: https://www.amazon.com/Cheese-Making-Principles-Thinking-Makers-ebook/dp/B01LVZ1SEO/ref=sr_1_2?keywords=leon+the+milkman&qid=1585151616&sr=8-2