Daily Bunshou: The Way of Yogurt, Part 2: The Wait for Fermentation

続き：
牛乳の温度が３７度まで下がったら、大さじ２－３杯のプレーンヨーグルトをよく混ぜます。そして、37度の温度を8-12時間一定に保ち、牛乳が発酵するのを待ちます。あとは、冷蔵庫で冷やせば、おいしいヨーグルトのできあがり。

温度 - おんど - temperature

下がる - さがる - to decline, to go down

大さじ - おおさじ - tablespoon

杯 - はい - counting unit for cups, glasses, small dishes. Comes from the kanji for "sake cup"

混ぜます - まぜます - to stir, trans. (see the E. coli bunshou for the intransitive version)

一定 - いってい - consistent, firm

保ち - たもつ - to keep, to preserve

発酵 - はっこう - fermentation

冷蔵庫 - れいぞうこ - refrigerator (see the above E. coli link)

冷やす - ひやす - to cool, to refrigerate (see yesterday's bunshou, and also see above; 冷蔵庫 uses the same kanji.)

できあがり - 出来上がり - completion

Translation:

Continuation:
When the milk's temperature has dropped to 37 degrees, stir in 2-3 tablespoons of plain yogurt. Be sure to keep the temperature of the mixture at a consistent 37 degrees for 8-12 hours while you wait for it to ferment. After that, if you chill it in the refrigerator, you will have a delicious homemade yogurt.