Recipe: Yogurts with goat's milk

Brush the lime. Remove the zest from half of it using a zester, thick zests will be easier to remove later.
Split a vanilla pod in half lengthwise and scrape the skin to extract the seeds.
Pour the milk into a saucepan that has been rinsed with cold water beforehand so the milk does not burn on the bottom.
Add the vanilla skin and seeds.
Then, add the thick lime zests.
Bring to a boil over low heat, stirring constantly so the milk doesn't stick.
At boiling point, immediately sprinkle the agar-agar into the saucepan, and whisk vigorously to prevent lumps from forming. Keep this boiling for about 1 minute (if you're afraid your milk will overflow, a small trick: position a wooden spoon transversely on top of the saucepan).
Remove the saucepan from the heat, do not remove the vanilla and zests and wait for the contents to cool to approximately 40°C (between 37°C and 45°C). This is important for the success of the yogurts: below that, the agar-agar will start to set and, above that, the yogurts will not set later because the cultures will have been killed by the temperature of the milk added to the yogurt.
Using a skimmer, remove the lime zests and vanilla pod.
In a pouring jug, whisk the yogurt, sweetener and milk powder if necessary. Gradually add the warm flavored milk, while whisking the preparation. The air introduced into the preparation will make the yogurts creamier.
Fill the pots.
Crumble the speculoos roughly over the top of the yogurts (1 biscuit per pot).
Then, proceed to cook them, 2 solutions:
- Yogurt maker for 12 hours, without lids, placed in a stable location without vibration.
- In the oven: place the yogurts individually closed, in a container with a little water, Th.1-2/40° during