Pour 1 liter of whole milk and 100 ml of liquid cream into a pot. Heat very slowly at a gentle temperature until it reaches 80°C, which will take about 30 or 40 minutes.
It’s important to use a thermometer to properly control the milk’s temperature.
Once the thermometer indicates the desired temperature, remove the pot from the heat and wait for it to cool to 37°C or 40°C.
When the mixture reaches this temperature (and not before, as a higher temperature could deactivate the fermenting bacteria), add 125 g of standard natural yogurt, which can be homemade or store-bought. It doesn’t need to be Greek. This yogurt will act as a ferment. Mix well.
Cover the mixture with a cheesecloth or cotton cloth, and you can place a lid
