Self-made yogurt

I MAKE MY OWN YOGURT, YUMMY, DON'T WORRY, I MAKE IT AT NIGHT. I EAT IT FOR THE SECOND BREAKFAST. I HAVE A POT AT HOME, AND I HAVE SOUR MILK. THE FERMENTATION PROCESS OF YOGURT (SMALL KNOWLEDGE) HAS RESULTED IN AROUND 20 PER CENT OF SUGAR AND PROTEIN IN MILK BEING HYDROLYZED TO SMALL MOLECULES (E.G., SEMI-LACTATION AND LACTATION, SMALL PELICAN CHAINS AND AMINO ACIDS), WITH FAT LEVELS IN MILK GENERALLY RANGING FROM 3 TO 5 PER CENT. AFTER FERMENTATION, THE FATTY ACID IN THE MILK INCREASED TWICE AS MUCH AS THE RAW MILK, AND THESE CHANGES MADE IT EASIER TO DIGEST AND ABSORB THE YOGURT AND INCREASED THE UTILIZATION OF VARIOUS NUTRIENTS. THE YOGURT IS FERMENTED FROM PURE MILK AND, IN ADDITION TO RETAINING ALL THE NUTRIENTS OF FRESH MILK, THE FERMENTATION PROCESS PRODUCES MULTIPLE VITAMINS NECESSARY FOR HUMAN NUTRITION, SUCH AS VB1, VB2, VB6, VB12, ETC。