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YAOURTIERE :LAGRANGE 10/04/09
RECIPES
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SWEETENED YOGURTS
You can either prepare plain yogurt according to the sugges-
tions in the "start-up" section and then add granulated sugar, or
you can add sugar before preparing the yogurt. To do this, add
the sugar at the same time as the milk and ferment and mix well
until the sugar is fully dissolved.
Variant: You can replace the sugar with vanilla-flavored sugar
during the preparation.
YOGURT WITH FRESH FRUITS
Remark: if you use fresh fruits than contain a lot of acid, we sug-
gest adding them to the yogurt after the preparation because
the acidity of the fruit can kill the ferments and
hinder the preparation of the yogurt.
1 cup of chopped fresh fruit – 4 to 5 tablespoons of sugar
(according to your taste) – 1 plain yogurt or 1 bag of ferment
1L of milk
Mix the milk and the ferment until the consistency is homoge-
neous. Add the chopped fruits while continuing to mix. Put
the mixture into the 7 jars.
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YOGURT WITH JAM
4 tablespoons of fruit jam or jelly - 1 plain yogurt or 1 bag of
ferment – 1L of milk.
Heat the jam or jelly over a very low flame. Add the milk
gradually, then add the ferment. Mix well until the consistency
is homogeneous. Let it cool slightly, then put the mixture into
the 7 jars.
If you use a jam that is not very thick, you can mix it directly
with the milk without first heating it.
YOGURT WITH COFFEE
2 tablespoons of sugar (according to taste) – 1 tablespoon of
instant coffee – 1 plain yogurt or 1 ferment bag – 1 L of milk.
Heat some milk over a low heat. Dissolve the coffee and the
sugar in the milk. Mix well. Add the remainder of the cold milk
and the ferment. Mix until the consistency is homogeneous
then put the mixture into the 7 jars.
Option: use caramel or powdered chocolate instead of
coffee.
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