Moulinex YG229510, Manual, Page: 16 / 152

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YOGHURT WITH COOKED FRUIT
JAM YOGHURT
• 1 litre of milk, 1 jar plain yoghurt or 1 sachet of ferment, 4 tablespoons of jam which is not
too thick and which contains small berries or small pieces of fruit: cranberries, blueberries,
rhubarb, ginger, strawberry, orange marmalade.
• Whip the jam with a little bit of milk. Add the yoghurt or ferment. Mix well, then pour in the
rest of the milk.
• Pour the mixture into the jars and place them in the yoghurt maker
• (8 hours) without the lids.
Variation: if you want to make a two-layer yoghurt, simply put the jam at the bottom of the jars.
Then pour the milk/yoghurt or milk /ferment mixture very carefully into the jars. Then place them
in the yoghurt maker (8 hours) without the lids.
VANILLA YOGHURTS
• 700 ml of whole milk, 20 g of semi-skimmed milk powder, 1 jar plain yoghurt or 1 sachet of
ferment, 80 g of caster sugar, 300 ml of single cream, 1 vanilla pod (cut lengthways to expose
seeds).
Warm the cream up and then add the vanilla pod and sugar. Mix well so that the sugar melts and
the vanilla seeds are well distributed. Put to one side. Dilute the yoghurt (or the ferment) with
the milk, which you add little by little. Pour the cream into the milk/yoghurt or milk/ ferment
mixture, and then mix in the milk powder. Pour the mixture into the jars and place them in the
yoghurt maker (8 hours) without the lids.