<strong style="font-size:1.2em;color:#0c4e8d;">Ingredients</strong><br/>• &nbsp;1 cup BTNature Milk Powder<br/>• &nbsp;1L Water<br/>• &nbsp;Powered yoghurt starter culture OR 3-4 tablespoons of plain yoghurt<br/>(with live active cultures)<br/><br/><strong style="font-size:1.2em;color:#0c4e8d;">Preparation</strong><br/>• &nbsp;1.Prepare the 1L of BTNature milk, by completely dissolving 1 cup of BTNature Milk powder with 40°C water<br/>• &nbsp;2.Using powdered yoghurt: Add the yoghurt starter culture into the milk and mix it thoroughly<br/>• &nbsp;3.Using pre-make yoghurt: In another bowl, dilute and combine the yoghurt with ¼ cup of the prepared BTNature milk. Incorporate the mixture into the milk and mix it thoroughly<br/>• &nbsp;4.Pour the mixture into the yoghurt marker container and follow the instructions given by the yoghurt maker for incubation (8-12hours)<br/>• &nbsp;5.Transfer the container into the refrigerator for 6-8 hours to let it cool and set<br/><br/><strong style="font-size:1.2em;color:#0c4e8d;">Serving</strong><br/>Enjoy the homemade yoghurt plain or serve with oats and sliced fruit of your choice or top with a bit of honey for a naturally sweet taste.<br/><br/><strong style="font-size:1.2em;color:#0c4e8d;">Serving</strong><br/>• &nbsp;Using full cream milk powder creates a creamier and thicker yoghurt<br/>• &nbsp;Using a Low-fat choice (such as Skim milk powder) will result in a thinner yoghurt. Thus, it is recommended to add an extra ¼ cup of skim milk powder<br/>• &nbsp;Reverse 3-4 tablespoons of the homemade yoghurt to serve as the starter culture for the following batch.