Iogurts amb xarops
Soya yogurt
Pineapple yogurt
Chocolate or coffee yogurt
Jam yogurts
• 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
• 1 litre of soya milk
• 1 natural yogurt or 1 sachet of ferment
• 1 litre of milk
• 1 natural yogurt or 1 sachet of ferment
• 2 slices of pineapple
• 4 dessert spoons of pineapple juice.
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.
• 1 litre of milk
• 1 natural yogurt or 1 sachet of ferment
• 3 dessert spoons of powdered chocolate or
chicory.
• 1 litre of milk
• 1 natural yogurt or 1 sachet of ferment
• 4 dessert spoons of jam.
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.
Pour the yogurt or ferment into a container and mix
with milk. Pour the mixture into pots.
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).
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.
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.
RECIPES
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