Raspberry yoghurt

Ingredients:

For the yoghurt: 1 L whole milk 1 starter culture

For the raspberries: 150g raspberries 70g sugar

Preparation:

Raspberries: Pour the sugar over the raspberries and let them stand for about an hour. Drain off any liquid before putting the sugared raspberries into the glasses.

Yoghurt: Gently blend the milk with the starter culture and pour it over the raspberries in the glasses.

Place the glasses into the SEVERIN yoghurt maker.

Almost any type of fresh fruit may be used, as long as it has been coated with fruit syrup or browned in a pan with sugar.

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