A process of making yoghurt is disclosed comprising the steps of: weighing ingredients comprising low-fat fresh milk, plain yoghurt, skim milk, unflavored gelatin, carrot jam, and mango jam, pre-heating the cows milk until 185oF within 10 minutes, cooling within 112oF - 115oF in a vessel with cool water. Removing and adding one cup of milk from the mixture and mix a starter culture in a small bowl at temperature of 110oF - 112oF. Pouring in a sterilized container(s) cover and place in prepared incubator. Incubating in a thermos jag for 6-7 hours at 110oF. Incubating yoghurt for 6-7 hours after the yoghurt has set will produce more acidity. Refrigerating, cooling stops the development of acid.
