Raspberry yoghurt

Raspberry yoghurt
For the yoghurt:
A litre of full-fat milk
1 starter culture
For the raspberries:
150 g raspberries
70 g sugar
Steep the raspberries in the sugar for one hour, before draining and placing in the jars.  

Carefully mix the milk with the starter culture and add to the jars with the raspberries. Place the jars in the yoghurt maker for 8-10 hours, depending on the desired consistency. Subsequently leave to firm up in the refrigerator for 8 hours.

Virtually all fresh fruit can be used, as long as it is coated in sugar or fruit syrup or browned in a pan with sugar.