"Domestic sheep sour milk"

Preparation steps

• Boil sheep's milk over a moderate heat. Make sure the fire is not strong as the milk burns quickly.
• When the milk boils, transfer to a plastic container or clay container.
• Allow to cool slightly. You can check the heat of the milk with your little finger (that's how my nana worked). If you endure the heat while counting to 10 then the heat corresponds. Put two spoons of sheep's or cow's sour milk and two spoons of boiled cooled sheep's milk in a glass. Stir to even out. Use this as mayonnaise to help milk the milk.
• Cover the dish with a lid and wrap with a larger towel.
• Preheat the oven to a temperature of 50 * C and place the covered dish in the oven. Turn off the oven. Leave the dish in the oven for about three hours to pickle.
• When pickled put in the refrigerator to cool.
• PICTURE OVERVIEW OF THE MAKING PROCEDURE: 1. mix sour milk with a little milk 2. Cover and cover 3. Place in the oven