Yogurt do not have to take such milk and yogurt for a starter like me. Milk can be any, but preferably do not require boiling. It is better to take pasteurized milk. And of course, pay attention to the production date and shelf life, i.e. the milk must be fresh. Yogurt used for starter must be fresh. And natural, does not contain flavors and additives. For fermentation can be used dry enzyme, which sold in pharmacies or in specialized stores. If you plan to make yoghurt with additives, filler, then the filler should take the product, the production of which does not use artificial additives colorants and preservatives (such as sauces from D arbo). But filler is better when the yogurt is ready. My yogurt cooked in a yogurt maker. But your homemade yogurt can be prepared not only in the yogurt maker, but in the slow cooker. And, if these instruments very successfully to make yoghurt in a thermos. And even in a simple glass jar, carefully wrapped her in something warm.

Thoroughly mix the milk with yogurt starter culture. First, you must stir the yogurt until uniform state, and then gradually add milk, continuing the stirring.

Pour into jars. I have 7 bottles for 140 ml

Turn on the yogurt maker and leave for 8-9 hours.

When the yogurt is ready, add in the jar of berry sauce. I added 1 tsp of sauce in each jar: sauce "Cranberry" from D'arbo in THREE jars. In the other THREE jars - sauce "wild cranberries" from D'arbo. In one jar (the seventh) was added to the sauce, because this jar will I have to serve as a starter for the next batch of yogurt.

Mix the yogurt with the added sauce. Then close the jars with lids and put into the fridge for 2-3 hours. In General, the longer the yogurt stand in the refrigerator, so it will be thicker.

Ready yogurt with berries! Bon appetit!