Ingredients
Yogurt:
- 800 ml full-fat milk (preferably UHT)
- 100 g full-fat yogurt (natural, with no added sugar)
Flavour:
- 240 g raspberries
- powdered sugar, to taste
- 1 pinch vanilla extract
Preparation
Yoghurt:
1. Combine the milk and yogurt in a suitable container, preferably one with a spout for easy pouring. Evenly distribute the mixture into eight sterilized jars (140 ml each, jars should be 3/4 full) and seal them with lids.
2. Place pot on Navigenio, add approx. 150 ml of water and place Softiera insert inside. Arrange the jars in the Softiera insert and close with lid.
3. Switch Navigenio to "A". Using the Audiotherm, set the fermentation mode and adjust the timer for 8 hours.
4. Allow the fermentation process to proceed uninterrupted. Do not open, move or disturb the pot or the Navigenio during the 8-hour fermentation period (this can also be done overnight).
5. After the fermentation is complete, carefully remove the jars from the Softiera insert. Refrigerate the yogurt for at least 1 hour.
Flavour:
6. Place the sorted raspberries in a suitable cup,add vanilla extrakt and some powdered sugar to taste. Briefly puree the raspberries.
7. Once the yogurt has cooled down and thickened enough, add a tablespoon of rasberry puree on top. Serve the rasberry yogurt or seal it again and store it in the refrigerator until consumption.
Tip
- Only puree the raspberries as briefly as possible, otherwise the seeds will make the puree bitter. Blackberries and strawberries are equally suitable for a berry puree. Blueberries are less suitable for pureeing raw as they brown very quickly.
This recipe has been tested and approved by AMC.
Reviews