Making yogurt was more complicated then we thought at the beginning. It was easy to make the yogurt but some of the results did not come out as expected. Our prespective of making yogurt was that following the few easy steps using common materials there was little possiblitlty for the results to come out wrong. our interpretation of this experiment was theat we should always use the same amount of sugar and water and that would be our constant although many times, specialy with light milk, sugar had to be increased or decreased. in many cases water had to be added specially with the "evaporada" milk where too much fat formed. Also the properties of the milk, sugar, starter culture, fat and (variables) helped us to prove out experiment right. Although the amount added of each material could affect the results.