Materials 600 ml purified water 10-12 tablespoon of powdered milk (preferably BearBrand) 50ml unflavored/plain yogurt (serves as mother culture) Procedure 1. Prepared all the needed materials. Make sure that all the utensils to be used are clean. 2. In a casserole, dissolved the powdered milk in the purified water using a spatula or big spoon. You may add more powdered milk if you want your yogurt to be thicker in consistency. Make sure that the resulting milk solution is smooth and devoid of lumps. 3. Heat the milk solution to first boil using medium heat. DO NOT OVER BOIL THE MILK! It will turn your milk into curds and will generate unpleasant product. 4. Keep the milk covered and allow it to gradually cool to warm temperature. Warm temperature means you can dip your pinky finger in the milk solution for ten (10) seconds and not get scalded. 5. Add the plain yogurt to the warm milk and mtx thoroughly. 6. Transfer the mixture into a clean container for the fermentation process. 7. Wrap the container with thick bath towel of blanket to keep the warm temperature inside. You may place the wrapped container at the back of the retrigerator or somewhere warm but clean. 8. Set aside for 20 to 24 hours and refrigerate for at least 2 hours. 9. Open the container, check for the sweet-sour smell of yogurt. You may add fruits and condensed milk to the yogurt before serving 10. If not consumed within the day, store the yogurt in the refrigerator. Results and Discussion In your discussion, describe the taste, texture and Discuss the process of yogurt making by explaining the purpose of the steps involved. Integrate in your discussion your answers to the questions below Answer the following questions: 1. What is the function of heating the milk in step 3. 2. What is the purpose of adding the yogurt to the cooled milk in step 57 3. What attributes does lactic acid confer to yogurt? 4. How does the consistency of the milk change during the production of yogurt? What facilitates this change? 5. What are the breakdown products of lactose?