1. Pour the milk into a small saucepan and heat over low heat until it reaches about 70 degrees, about to boil, then remove from the heat and let it cool until lukewarm.

2. Sterilize all the tools (bottles, tupperware) with boiling water and let them cool.

3. Pour the cooled milk into the tupperware or bottles, and if the temperature is too high, let it cool down a bit, just a little bit warm (it's okay to let it cool down), and pour in the yogurt.

4. Stir the milk and yogurt well.

5. Covered, placed on the heater (about 40 degrees, the optimal temperature for lactobacilli is 42 degrees Celsius), the time is about 4-6 hours (by the temperature, the quality of milk, the number of strains of bacteria, the activity of the influence of variable), to be solidified immediately into the refrigerator to preserve the best flavor after the night.

Eat with sugar, honey, fruits, honey beans, fried red fruits, jam can be