1. At least 1L of full cream milk (hilo can work, but may produce thinner result).
2. 35g to 60g worth of sour cream
3. Thermos® flask or any double insulated vacuum flask with heat retention rating of at least 8 hours. Alternatively, use the commercial yoghurt maker (Easyyo® yoghurt maker).
4. Cheesecloth.

(Optional) Calcium Chloride flakes. This is supposed to help with coagulation and thereby firmer resulting output of yoghurt. However it remains highly inconsistent in real life practice. Hence, personal experimentation may be advised.

1. Bring milk to the near boil but never over-boil.
2. Let cool to temperature range of 100-110 degrees Fahrenheit (meanwhile, pre-warm the Thermos® flask with some boiling water).
3. Use 35g to 60g worth of sour cream. Use a blender to ensure even mixing.
4.  Tip out the boiling water off the Thermos flask and pour in the blended mixture.
5. Begin fermenting window 36-48 hours. If fermenting during winter times, consider insulate the flask/s with layers of clothing or a wool jumper.
6. After 36-48 hours, strain with a cheesecloth to help separate excess whey. Be sure to strain for at least 30 minutes.
7. Cool / store in fridge.

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