Steps
- Bring 1 liter of whole milk to a boil in a heavy pan over medium-low heat. Simmer, stirring often and scraping in milk solids from the sides, until reduced by half.
- Remove from the heat and cool for 8-9 minutes, to 140-149°F / 60-65°C. Stir in 175g of finely chopped date palm jaggery until dissolved.
- Cool to 104-111°F / 40-44°C, then whisk in 2 tablespoons of plain live-culture yogurt. Pour into earthenware bowls and cover.
- Leave in a warm place for 7-24 hours, until firm with a gentle wobble. Refrigerate until cold.