Instructions:
Tick the milk in a saucepan. Add the sugar and the powdered praline, stir. In a ramequin, take a few spoons of warm milk praline and mix it with the ferments (or natural yogurt). Put back in the saucepan and mix well.
Gently pour the preparation into the yogurt pots and cook for 10 hours.
Then close the jars of each yoghurt with the lid and store in the refrigerator for one night or at least 6 hours before serving.
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