1.5 L full cream milk
1 cup powdered milk
500ml full cream milk
½ cup yoghurt
Gently heat 1.5L of milk in a saucepan, add the powdered milk and whisk. Once the milk heats up, but before it boils, add the cool 500ml of milk. Pour into a bowl, stir in yoghurt using whisk until it’s incorporated.
Cover with cling wrap and set aside at room temperature for 6-24 hours. Cool in the fridge before serving. Store in the fridge.