Bring the milk almost to the boil, remove from the heat and leave to cool to the point where you put a finger in and it feels warm. Too hot and it will kill the yeast.
Transfer to a bowl or jar and stir in the yeast and sugar. Wrap the jar in a washed J-cloth (keep washing until it is ‘fragrance’-free) and leave at room temperature for 3 days, by which time the fermentation will have soured and thickened the milk slightly.
Use at once or keep in the fridge for a week or so. To make the next batch, take
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