essentiel b EYM 3 Manual De Utilización página 21

Strawberry yogurts
Ingredients (for 7 jars):
1 L of whole UHT milk (cold or at room temperature)
•
1 plain yogurt
•
250 g of strawberries (compote or jam) + 3 tablespoons of sugar
•
4 tablespoons of sugar (or more or less depending on the nature of the strawberries used)
•
Preparation:
Cook the strawberries mixed with 3 tablespoons of sugar for about 10 minutes, then mix
1.
to reduce them to a puree.
In a large bowl, mix the milk, yogurt, strawberry purée and 4 tablespoons of sugar until a
2.
homogeneous mixture is obtained.
Fill the jars and place them without their lid in the yogurt maker.
3.
Place the clear lid on the yogurt maker.
4.
Plug in the yogurt maker and let the yogurts ferment for at least 12 hours.
5.
Cool the jars after the cycle, put the lids on the jars and place in the refrigerator for at
6.
least 2 hours.
Chocolate yogurts
Ingredients (for 7 jars):
1 L of whole UHT milk (cold or at room temperature)
•
1 plain yogurt
•
10 to 15 tablespoons of chocolate powder
•
Preparation:
Pour the milk into a large bowl.
1.
Add the chocolate powder and mix.
2.
Add the yogurt and mix until a homogeneous mixture is obtained.
3.
Fill the jars and place them without their lid in the yogurt maker.
4.
Place the clear lid on the yogurt maker.
5.
Plug in the yogurt maker and let the yogurts ferment for at least 12 hours.
6.
Cool the jars after the cycle, put the lids on the jars and place in the refrigerator for at
7.
least 2 hours.
Note: chocolate tends to fall to the bottom of the jar during the cycle. Mix the yogurt before
eating.
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