Nak Milk Yogurt Heat milk to 180 degrees then cool to 120 degrees then add 2 Tbsps. of other yogurt for culture Incubate at 100-115 degrees for 4-6 hours depending on how thick you want the yogurt, then chill rapidly Fresh Ricotta Cheese 4 Cups Nak Milk ½ tsp. salt ¼ Cup distilled white vinegar … Continue reading Making Nak Yogurt and Ricotta Cheese