Ingredients
- 2kg powdered milk
- 2 Liters Water at room temperature
- 2 Liters hot water
- 1 large box (about 400ml) of unsweetened condensed milk
- 9 ladles of “Sow” (existing curd or natural yogurt to serve as a ferment)
Instructions
- Prepare the milk base: In a very large container, pour the 2 kg of powdered milk.
- Hydrate: Add the 2 liters of room temperature water, then add the 2 liters of hot water.
- Mix: Stir vigorously until the mixture is completely smooth and there are no lumps.
- Enrich: Pour in the can of unsweetened condensed milk. This provides more creaminess (the “wayal” texture). Mix again.
- Seeding: Add the 9 ladles of “Sow” (the ferment). This contains the live cultures needed to ferment the rest of the milk. Mix well to distribute the ferment.
- Ferment: Cover the container tightly (usually with a lid, then a thick cloth or blanket). Place it in a warm place away from drafts.
- Rest: Let it sit untouched overnight (or about 8 to 12 hours).
- Final result: The next morning, the milk will have thickened to become a smooth and creamy homemade curd/yogurt.