For this recipe I used a yogurt maker thermos and a starter culture (starter Culture lyophilized concentrate for immediate application). All that I kindly provided the sponsor TM OURSSON.

Yogurt maker is a thermos is very convenient for me-it works without electricity. Enough inside the thermos, pour hot water, set the glass with the yeast dissolved in the milk room t, tightly close the lid and then the yogurt maker will do everything herself. The ripening is due t supported inside the thermos.

The process is simple: a glass of yogurt mix 1 stick with yeast and 1 litre of milk at room t, the glass tightly closed with a lid. In a thermos pour just boiled water to the specified mark, set the glass holder and the glass. Close the thermos lid and leave in a warm place for 8-10 hours for fermentation of yogurt.

For yogurt the "crust" you need Greek yogurt. To make it, I threw 500 ml of finished yogurt in a sieve lined with several layers of cheesecloth. In this form the yogurt refrigerate for a few hours (overnight). A few hours later get a thick yogurt about 1 Cup of whey that I used for baking pies.

In the resulting Greek yogurt, add to taste powdered sugar. On a baking sheet lined with parchment, spread the yogurt spread on top of frozen berries and chopped pistachios. Send a baking sheet in the freezer for 1-2 hours (or depending on the features of the freezer).