Pour the milk powder or powdererd milk into a saucepan, add a cup of the lukewarm water and mix well to dissolve the milk.Now add the remainning water and stir well.
Place the saucepan on medium heat and set the milk to a boil.Stir constantly to avoid scorching-When you begin to see some tiny bubbles on the milk, stir and stay alert, and the moment it starts to boil, remove it immediately from heat.
Now we’ll let the hot milk cool down to about 44ºC, not so hot or cold.

Now you can introduce your greek,culture/starter to your cool milk, Mix thoroughly until well combined. Leave in the pot cover for 12to 24 hours in very warm place, you can place it in your oven or microwave. If you don't have, just place it in warm place if you have big blankets cover with it..You can also use towels if you like,

After 12/24 hours sieve the thick water from the yoghurt, 8 hours, you’ll get a thick natural yogurt, with no sweeteners or flavors.
 Now you can scoop out about 4 tablesooopful and set aside for your next batch. And sweeten or serve the remaining as you wish.
if you want smooth youghut you can blend it for 10 seconds.
Now carefully pour the mixture into a container of choice put it in refrigerator some hours.

If you want sweetener youghut add honey or sugar, with vanilla flavor mix very well cover and put in refrigerator. You can serve it with desired fruit, granola. You can use it for your youghut parfait