1 l fresh milk+sugar (according to taste). First, heat the milk to 40℃, put it in the wind-fed enzyme bucket, then add 4 spoonfuls of yogurt (available in the supermarket), stir well, cover it and put it in a ventilated place. 16-24 hours later, the nutritious yogurt was made.

You can use the oven. You just need to mix milk and yogurt baking powder evenly and keep it at a temperature of about 40 degrees for eight to twelve hours. The longer the time, the more sour the yogurt. You can add some sugar, which is better than what you buy in the market.