5. Boiled 1 cup of whole cream milk. (1 cup
water, 5 tbsp Nido)
6. Put the boiled milk over lukewarm water to
let it cool down and stirred.
7. When the milk was lukewarm, 3 tbsp
strawberry yogurt, 3 tbsp sugar was
added.
8. The solution was put over warm water
overnight so the yogurt can thicken. The
water must not be too hot so the
preexisting microorganism can thrive.
9. After about 20 hours, the yogurt was
transferred in smaller containers and
refrigerated.
10. The yogurt was tested by 5 students and 5
teachers.
It was evaluated according to its color,
texture, odor, and flavor.
