The yogurt I used the yogurt maker, a thermos TM OURSSON, slightly departing from the instructions given on the package and changing the cooking technique. I'll explain why.

A Cup of yogurt for 1 litre. Yogurt mix 850 ml of water and dry mix for making yogurt. It seemed to me that the glass is problematic to mix and thoroughly dissolve the dry mixture in water. So I took the larger capacity, whisk mixed the water and dry mixture. And just in case, filter the resulting solution directly in a glass for making yogurt.

Next, the whole process takes place in the yogurt maker, a thermos from OURSSON. Boil sufficient water, pour it in a thermos to this mark, install the stand-holder for a glass and himself a glass of yogurt future. The flask is tightly closed and put in a warm place for fermenting yogurt. My yogurt was ready in 12 hours. For dessert I need yogurt in consistency resembling Greek, so the yogurt I put in a sieve lined with cheesecloth and set in an empty bowl. In this form, remove the yogurt in the fridge for a few hours (or overnight)

For dessert: biscuit cut circles, matching the diameter of the banks, which will campanulate trifle. I have a cake "Zebra".

In jars (or transparent glasses) stacked layers: yogurt-cake-berries -yogurt. Repeat layers until the jar is completely filled. The top layer of yogurt to serve some berries and mint leaves. Remove the finished trifle in the fridge for 1 hour to cool and to absorb.