My multiday Central Asian dairy fermentation journey begins (rahmat to everyone who sent tips!) I’m making qurut which are hard balls of dried yogurt. So first I need to make yogurt, or qatiq (heat milk, add some Greek yogurt, and keep warm so fermentation can do its thing) I'm using this recipe which says I need to wrap the jars in thick towels and even bedding. now they sit in the corner of my room for 8 hours, hopefully snug as... a jar of fermenting milk in a rug uzbekcooking.blogspot.com/2010/04/qatiq-…