Homemade Yoghurt


  • 3L milk
  • 50g Anlene milk powder with MoveMax
  • 120ml plain yoghurt (with live and active culture)



  • Mix milk powder with milk.
  • Simmer combined milk in a slow cooker up to 80°C.
  • Let cool to 45°C.
  • Combine plain yoghurt and keep insulated with a kitchen towel.
  • Preheat oven to 120°C and turn it off, leaving the oven light on.
  • Store towel-wrapped pot in the oven for 8-9 hours.
  • Line a large colander with cheesecloth and strain yoghurt.
  • Cover colander and place in refrigerator for 4-6 hours.
  • Discard strained liquid and blend yoghurt for a creamier texture.
  • Optional: add fruits or honey for added sweetness.

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