Start by boiling the milk, on medium heat. Once the milk boils, allow it cool gradually to a 115*F.

If you would rather hasten the process, put the pot of milk in ice cold water and keep stirring the milk to bring the temperature down.

Once the temperature comes down to 115*F, add in the culture. If using the dried culture, follow manufacturer's instructions on how to use.

Pour this mix into jars or whatever you want to use to make yogurt. Cover and let this sit in a warm place for at least 3 hours if you live in hot climes and at least 6 - 7 hours if you live in cold climes.

Once you see the yogurt looks set, put it in the fridge to set further and enjoy.

If you have a yogurt strainer, use that - else take a muslin cloth and place it on a pot. tip in the yogurt, gather the cloth and tie a knot, keeping the yogurt in (preferably;) )

You basically need to strain the whey from the yogurt.. so find a place to hang the cloth and place a bowl underneath to allow for the whey to collect. If you would rather keep this contraption in the fridge, you may do so.. at your own risk - hey its your own fridge

after a few hours, when you don't see any more whey dripping from the cloth, you are ready to move to the next level.

Take a spoonful of sugar and the saffron and grind them together. Keep aside.

Put the strained yogurt in a bowl and whisk it, preferably with a paddle whisk and add in half a cup of sugar. Blend. Taste. Now gradually add in more sugar. The rule of the thumb is to add half the sugar of the total weight of drained yogurt.. but I tend to use lesser.

Once you have achieved the sugar level you desire, add in the sugar saffron mix, the cardamom and blend it. Add in the pistachios, i add them lightly toasted.