Unflavored Yogurt - The taste and texture of yogurt varies according to the milk and yogurt starter selected. Yogurt may be made with milk of any fat content, even nonfat milk. You should experiment with milk of various fat contents to determine which you prefer.
Yogurt flavored after cooking - You may choose to make flavored yogurt and add sugar, honey, flavorings, fruit, or other ingredients to taste just prior to eating.
Yogurt flavored with preserved fruit - You may choose to make flavored yogurt and add sugar, honey, flavorings, fruit, or other ingredients to taste just prior to eating.
Yogurt flavored with jam or jelly
4-5 tbs. of jam or jelly 5 tbs. unflavored yogurt or 1 tbs. of culture
1 qt. Milk
Heat the milk until it boils (180°F), or as you see bubbling on 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.