Fresh Yogurt "Raib"

(Made fresh in Hanuts all over Morocco)

1 liter milk
1 Tbsp yogurt
2 Tbsp dried milk (opt)
sugar or flavoring (opt)

Heat the milk on low until just boiling. Then let cool enough so you can put your finger in it for about 10 seconds without burning yourself. Mix in yogurt and dried milk. Cover and keep in a warm place for about 12 hours or until firm. Then chill in the fridge. A clear liquid may form on the top. That's the lactic acid where much of yogurts flavor comes from. Mix it in before you eat it.