Yoghurt was  made from   buffalo milk in the presence of different levels of skim milk powder and retentate powder . The retentate was also used in making yoghurt by reconstituting it to obtain the same composition of buffalo milk , and by the fortification with different concentrating of skim milk powder and retentate powder . yoghurt made from buffalo milk in the presence of 1% retentate powder was the best from the chemical , microbiological and organoleptic points of view . Meanwhile, the yoghurt made from retentate in the presence of 3% retentate powder was shown to be the best among the groups made from retentate.