I'm not brave enough to dive straight into unpasteurised milk territory, so the first job is to make a starter solution with some culture purchased on Ebay.
It's a bit of a carry on. Heat the milk to 90 degrees, hold at that temperature for 10 minutes. Then cool rapidly to 20 degrees. Whisk in the culture and transfer straight into a class jar, quickly cover with clingfilm.
This can now sit for 24 hours at between 20-22 degrees. I found our bedroom to be the perfect temperature.
The solution can also be frozen to use later. Perfect.
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