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The preparation of 3 types of yogurt
- Natural yogurt
You can obtain it by using skim milk or powdered skin milk
- Aromatized yogurt after production
At the moment of consumption, you can aromatize the natural yogurt with guar jam or fruit (fresh or in
syrup)
- Aromatized yogurt before production
The following aromatized yogurts are excellent dessert
1) Yogurt aromatized with fruit syrups
- 4 or 5 spoons or concentrated syrups (orange,
lemon, pomegranate, strawberry…)
- 1 natural yogurt
- 1 litre of milk or 1 paper of ferments
Beat the yogurt or mix the ferments with a little bit
of milk. Add the syrup while beating and mixing with
the milk. Divide the mixture into the jars.
2) Yogurt aromatized with coffee
- 100g of sugar
- 3 or 4 spoons of coffee
- 1 natural yogurt or 1 paper of ferments
- 1 litre of milk
Dissolve carefully the sugar and the coffee with the
milk. Beat the yogurt and the mix with the milk
prepared. Divide the mixture in the jars
3) Yogurt with jam
- 4 or 5 spoons of jam
- 1 natural yogurt or 1 paper ferments
- 1 litre of milk
Mix carefully the milk with the jam until the latter
is completely dissolved. Mix the mixture with the
yogurt already beaten or with the ferments. Divide
the mixture into the jars
4) Yogurt with fruit jelly
- 4 or 5 spoons
- 1 natural yogurt or 1 paper of ferments
- 1 litre of milk
Dissolve the jelly very well by warming it up in a
pan on a very slow fire, then add slowly half
litre of milk. Let cool, then add the other half of the
milk. Mix with the beaten yogurt or with the ferments.
Divide the mixture into the jars
5) Yogurt with fruit in syrup (conserved):
pineapples, apricots, peaches, etc
- 3 or 4 pineapples slices (8 or 12 half apricots or
peaches, according to the dimensions…)
- 4 or 5 spoons of syrup
- 1 natural yogurt or 1 paper of ferments
- 1 litre of milk
Cut the fruit into small pieces. Beat the yogurt of
prepared the ferments. Add the pieces of fruit and
the syrup while beating. Add the milk slowly. Divide
in the jars.
6) Yogurt with fresh fruit (oranges,
tangerines, bananas, apples, pineapples…)
- 1 orange
- 100g of sugar
- 1/3 cup of water
- 1 natural yogurt or 1 paper of ferments
- 1 litre of milk
Peel the orange and cut it in small pieces. Cook it
for 10 or 15 minutes on a slow fire with sugar and
the water. Let cool, then beat the yogurt or prepared
ferments. Add the cold mixture and the milk while
beating. Divide into the jars.
