Yoghurt ice cream can be made using the regular formulation in preparing ice cream mix, with the mix inoculated with yoghurt starter. The ice cream mix has 12% fat, 11% non-fat milk solids, 15% sugar and 0.3% stabilizer. The yoghurt starter, a 1:1 ratio of Lactobacillus bulgaricus and Streptococcus thermophilus, is inoculated into the 24-hour aged mix at 2.5%. Varying incubation time of the mix results in different levels in acidity and pH.