Home Made Kefir Yogurt Recipe!

Kefir Yogurt Recipe!
I am going to make Kefir Yogurt using my home-made kefir for fermentation.
Step one, pour milk into a pot. You can choose any kind of milk you like. Turn on the stove knob to about 4. Make sure you have time to stir it frequently. If you don’t have time to stir it then keep the knob on 2 or maximum 3.
Step two, it takes about 25-35 minutes for it to arrive at boiling temperature. A bit before it starts boiling, or at 85-95 °C, turn it off and stir it for 3 to 5 minutes to let the steam out. This makes your yogurt thicker. Let the milk cool down to about 45 -50 °C. If you don’t have a thermometer, put your hand against the side of the pot. Your hand should feel hot, but not at a burning rate. Then put your finger inside the milk. You should feel the heat, but not at a burning rate. Now your milk is ready for the next step.
Step three, you can remove the thin layer of cream on the top of milk if you like to enjoy it with honey or jam and bread, or you can mix it with your yogurt. For every two litres, add one cup (250 ml) of your home-made kefir to it and mix it. Pour the mix into glass jars, cover it with coffee paper or paper towel, and add an elastic to keep the paper.
Step four, here you have two choices. You can turn on the oven for 2 minutes; this makes it warmer than the temperature of the mix. Now place the jars into the oven overnight (15-18 hours). Your other option is that if it’s winter and your furnace is on, you can put your jars beside the furnace vent and leave it there overnight (15-18 hours). The furnace turns off and on, and this makes the yogurt thicker. If you are using the oven method, try to turn on the oven for one minute a couple of times before you go to bed. If you do so, this makes your yogurt thicker.
Store it in the fridge to have whenever you like. If you forget to put it in the refrigerator, don’t worry. Kefir yogurt is just like kefir! It never goes wrong.
Enjoy your home-made kefir yogurt!