Lagrange 439 Notice page 38

RECIPES
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.
cup of chopped fresh fruit –
1
to your taste) – plain yogurt or
1
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 jars.
7
to tablespoons of sugar (according
4 5
bag of ferment L of milk.
1 1
YOGURT WITH JAM
tablespoons of fruit jam or jelly –
4
ferment – L of milk.
1
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
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
tablespoons of sugar (according to taste) –
2
coffee – plain yogurt or
1
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 jars.
7
Option: use caramel or powdered chocolate instead of coffee.
38
plain yogurt or
1
7 jars.
tablespoon of instant
1
ferment bag – L of milk.
1 1
bag of
1