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Yoghurt from Bulgaria

                1 litre of milk (preferably raw, otherwise pasteurised)
                starter:    2 tablespoons acidophilus yoghurt (plain) from   
                previous batch or a small pot from the supermarket.                                                                                                                                
— Heat milk slowly until 91*C (stirring occasionally so that it will not     
— Cool down in a coldwater bath (Fill the sink or a bigger bowl with cold               
    water and put the pot with the milk into it)
— Cool down until blood temperature  (about 36*C or lukewarm)
— Add the starter 
— Whisk in well.
— Leave in a warm place, 12-24 hours to thicken.  (If you do not have a    
    warm place, make a hay box; a box filled with hay with room for the    
    pot in the middle.  Close with a lid.
Nutritional value:
    Fermentation breaks down casein, or milk protein, one of the most difficult proteins to digest.
    Culturing restores many of the enzymes destroyed during pasteurisation, including lactase, which helps digest lactose or milk sugars and many enzymes which help the body absorb calcium and minerals.
    Vitamin B and C increases during fermentation.

Yoghurt natural:
    1 litre of milk
    2 tablespoons yoghurt (with acidophilus)

    Mix the two ingredients together in a glass or crockery jar, with a cloth over it.

In the following edition we will explain Labaneh — an Israeli cheese made from yoghurt with salt.