RECIPES
Syrup yogurt
•
1 litre of milk
•
1 natural yogurt or 1 sachet of ferment
•
5 dessert spoons of fruit syrup or 4 desert spoons of elderflower syrup Pour the yogurt or
ferment into a container.
Add the syrup and slowly pour in the milk while stirring the mixture continuously. Pour the
mixture into the pots.
Soya yogurt
•
1 litre of soya milk
•
1 natural yogurt or 1 sachet of ferment
Pour the yogurt or ferment into a container and mix with milk. Pour the mixture into pots.
Pineapple yogurt
•
1 litre of milk
•
1 natural yogurt or 1 sachet of ferment
•
2 slices of pineapple
•
4 dessert spoons of pineapple juice.
Cut the slices into small cubes and divide between pots. Pour the yogurt or ferment into a
container. Gradually add the milk and the juice. Pour the mixture into the pots.
Variations: the following fruits can also be used:
strawberries (10 units), mandarins (4 units), orange (1 unit), banana (1 unit).
Note: fresh fruit can be very acidic which can kill off the ferment and prevent the yogurt
making process. To prevent this, add the fruit just before eating or cook it first.
Chocolate or coffee yogurt
•
1 litre of milk
•
1 natural yogurt or 1 sachet of ferment
•
3 dessert spoons of powdered chocolate or chicory.
Pour the chocolate or chicory into a container. Carefully add a glass of warm water and stir.
Add the yogurt or ferment while stirring continuously and add the rest of the milk. Pour the
mixture into pots.
Jam yogurts
•
1 litre of milk
•
1 natural yogurt or 1 sachet of ferment
•
4 dessert spoons of jam.
Mix the jam with a little milk in a container. Add the yogurt or ferment and mix. Add the rest of
the milk and mix. Pour the mixture into the pots.
