No experimentation needed. The recipe that I wrote is fully tested, or rather, I cook twice a week. I usually bring the milk to a boil and then cool it in cold water, stirring continuously so that there is no froth, but pasteurized milk can not be boiled, but simply heated. I often make yoghurt from baked milk. I usually take milk either rustic or 3.6-6% fat. Heat soup for 30 minutes (in my pressure cooker), then cool in cold water, stirring to 42 degrees, add sugar, vanillin, activa or actimel (usually if 130 gram bottles, then two, if 330 grams, then incomplete) , I pour in 700 g cans. Banks should be washed well beforehand, or you can pour some water into them and boil them in the microwave with the lids covered. After the finished mixture has been poured into cans (by the way, I take about 1.5 liters of milk, then a liter can be half-liter, respectively), cover them with cling film and into a pressure cooker. If the cans are 700 g, then you need to conjure up the lid to close it, that is, you will need to slowly rotate the bowl so that the pressure sensor gets between the cans.By the way, I do not put an aluminum lid, but simply put a ring on the bowl. At the bottom of the bowl, you need to put a napkin and pour water over the scar of the mixture with a temperature of 40-42 degrees, turn on the heating for no more than two minutes and leave for 8 hours. If you wish, you can turn on the heating after 4 hours for another two minutes. After 8 hours, remove the jars, gently wipe the outside with a rag and immediately put them in the refrigerator for several hours. I repeat this recipe absolutely working, I cook it twice a week with minor variations, and it never let me down. I especially liked it on stewed milk with vanilla and on strawberry sourdough.
