MethodPasteurise the MilkHeat 2 litres of Full Cream Milk to 80 degrees for 10 minutes.Allow to cool to 45 degrees (Approximately 10 minutes)Mix IngredientsTo the cooled Milk add 200 grams of Full Cream Milk Powder, 240 grams of Greek Yoghurt, 40-80 grams of Sugar or Honey (or preferred sweetener)(Optional) and 1 teaspoon of Vanilla (Optional). Mix for 1 Minute at Speed 3.Ferment the YoghurtSet the Thermomix to Fermentation Mode "Ferment" for 8-12 hours or longer at 45 degrees. (In Winter set at 37-40 degrees).CoolPour fermented yoghurt into a thermoserver with a lid and store in fridge.