Buffalo Milk Yogurt | Kocaeli-Style Yogurt with a Thick Cream Layer

Bring the milk to a boil in a heavy-bottomed pot over medium heat, then keep it over low heat for 25 minutes. Stir the bottom occasionally without disturbing the cream forming on the surface. The long boil evaporates some of the water and thickens the cream layer.

Remove the pot from the heat and let the milk cool to 42–45°C / 108–113°F. If you do not have a thermometer, dip in your little finger: the temperature is right if you can count to ten; if you have to pull it out sooner, the milk is too hot.

Put the starter in a bowl, add a ladleful of warm milk, and whisk. Pour this mixture into the pot through the cream layer and stir once. Do not overmix or the cream layer will break apart.