FLAVOURED YOGHURTS
YOGHURTS WITH FLAVOURED SYRUPS
The syrups used are the type used
in cocktails.
1 litre of milk, 1 jar plain yoghurt
o
r 1 sachet of ferment.
• Fruit syrups (grenadine, orange,
blackcurrant, lemon, mandarin,
strawberry, redcurrant, barley
water, raspberry, wild strawberry,
banana, blueberry, cherry, etc):
5
tablespoons
• Flower syrups (rose, violet,
jasmine, sandalwood):
4
tablespoons.
• Mint syrup: 4 tablespoons.
Pour the yoghurt or the ferment into
a container. Add the cordial and
gradually pour the milk in, mixing all
of the time with a fork. Pour the
mixture into the jars and place them
in the yoghurt maker (8 hours)
without the lids.
YOGHURT WITH COOKED FRUIT
JAM YOGHURT
1 litre of milk, 1 jar plain yoghurt or
1 sachet of ferment, 4 tablespoons
of jam which is not too thick and
which contains small berries or
small pieces of fruit: cranberries,
blueberries, rhubarb, ginger,
strawberry, orange marmalade.
Whip the jam with a little bit of milk.
Add the yoghurt or ferment. Mix well,
then pour in the rest of the milk.
Pour the mixture into the jars and
place them in the yoghurt maker
(8 hours) without the lids.
V
ariation: if you want to make a two-
layer yoghurt, simply put the jam at
the bottom of the jars. Then pour the
If you have any problems or queries
please call our Customer Relations
Team first for expert help and advice:
Helpline:
0
845 602 1454 - UK
(01) 677 4003 -
ROI or contact us
via our website: www.moulinex.co.uk
Environmental protection first!
Your appliance contains valuable materials which can be recovered
or recycled.
Leave it at a local civic waste collection point.
