|Yogurt Flavored With Jam Or Jelly|
Heat the milk until it boils (180°F), for 1 to 2 minutes and starts to climb the side of the Saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm (110°F). To accelerate the cooling down, place the saucepan in cold water. Warm the jam or jelly in a pan over low heat. Add half of the milk and stir until smooth; let cool again to (110°F). Beat together the culture, jam or jelly, and remaining milk until smooth. Add the Jam or Jelly while beating. Divide the mixture between the seven jars. Place the jars – without the white lids – in the yogurt maker. Cover the yogurt maker with its clear cover. Turn machine on.