Preparation
Boil 1 liter of milk and add 1.4 to 1.3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or sweetener. If other flavors are desired, after the dissolution of sugar or honey, 1 tablespoon of extract, such as vanilla, lemon, almond or mint, or instant coffee.
On another occasion, try 1 teaspoon ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special blend. Instant milk powder, cooling the mixture to 110 ° C, and stirring in culture. Pour incubated in hot, lids and containers.
For jam, preserve and the taste of peanut butter, put 1 tablespoon taste in the base of the pan and pour 1 cup of hot milk and yogurt. Ceiling and incubation as usual.
When fresh, canned or dried fruit desired, it is best, plus yogurt after hatching to do that. The acid content of some fruits can prevent clotting and milk and yogurt mix that proper fermentation.
If you go for flavored yogurt, do not forget to leave 1 cup level, start again for the next batch.
See also: homemade yogurt and make yogurt without a yogurt.
Recipe Source: Treasures from 500 countries Recipes from Martha Storey and Friends (Storey Books)
Reprinted with permission.
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