Ms Dashtaki was renting space in the kitchen of an Egyptian restaurant where she and her father, «like elves before and after their working hours», lovingly cultured their yogurt under a blanket, then drained it through a certain
kind of cheese cloth, then stirred it for hours, and so forth.
I then transferred the mixture to
cheese cloth and placed the mixture in a sealed sauerkraut crock (the
kind with the lip
of water around the edge — just the mixture inside the
cheese cloth and nothing else), and I let it sit for about 48 hours (a little longer than the recommended 36 hours — I live in a basement apartment in a cool climate, so the temperature was around 60 degrees most
of the time).