Yoghurt with honey and roasted almonds

Yoghurt with honey and roasted almonds
For the yoghurt:
A litre of full-fat milk
1 starter culture
For the honey/roasted almonds
5 tbsp. runny honey:
30 roasted, unsalted almonds
Divide the runny honey and roasted almonds between the jars.

Carefully mix the milk with the starter culture.
Spoon the mixture into the jars. 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.

Tip: substitute maple syrup for the honey as desired.