The villagers of Maleksa have cows to produce, among other things, home-made yoghurt. Making yoghurt is a three-step process, first you heat the milk to sterilize it from pathogens. Then you let it cool in a nice jar to 40 degrees C and add a spoon of yoghurt to it. The last step is a 12-hour incubation, in which the yoghurt is fermented. Cooling the milk can be challenging, it should not be too hot or too cold. This shows that even a bottle of milk can transform after incubation, bit it needs the heat first, so to be purified. Then it needs come cooling, before live cultures could annihilate with it. Then it wants to self-isolate through incubation, only to come out of the process as something new.
Yoghurt from Cows
