Avar Yogurt

Method

Heat the milk to 82°C, stirring occasionally to ensure even heating, then allow it to cool to 43°C. Whisk the live yogurt culture into a small bowl with a splash of the cooled milk to activate it, then gently fold this mixture back into the remaining milk. Pour the mixture into a clean glass jar and wrap it in towels or blankets to maintain the temperature for 6-8 hours, or use a yogurt maker set to 43°C. The yogurt is ready when it has set to a thick consistency with a tangy flavour. Once set, refrigerate for at least 4 hours before serving. Avar yogurt is traditionally served plain or drizzled with honey, and can be strained through cheesecloth for a thicker, labneh-style consistency.