To start preparing the yogurt. Mix the room temperature milk and leaven. I was squashove it in the thermos from Oursson. A few words about the leaven Oursson - frankly I can say I REALLY liked it! To get yogurt not sour (as happened to me with other starter cultures), texture is very delicate. Moinok to skachivat 6 hours - get the yogurt closer to drinking, I left for the night - in the morning a very good thick yogurt. Leave in the fridge to cool and thicken more.

To put it in the freezer for 3-5 hours cream. Mix using the blender frozen cream, frozen sea-buckthorn, honey and 200 grams of yoghurt. Whisk for 5 minutes until a homogeneous lush mass

Spread ice cream on kremanku. A very aromatic, nepritorny ice cream. To give the child it is not scary - all the ingredients are natural and the temperature of the ice-cream is such that a sore throat is not... I will eat well!!!