½ cup chopped fresh fruit
4-5 tbs. of sugar or to taste
1-3 c. water
5 tbs. unflavored yogurt or 1 tbs. of culture
1 qt. Milk
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. Cook the fruit in the sugar and water over low heat for 10-15 minutes or until thickened. Let cool again to 110°F. Beat together the culture and milk until smooth. Stir in the chopped fruit. 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.