Yogurt I have homemade cream, pre-cooked in a slow cooker. The prepared gelatin is mixed in a warm berry sauce-most of it, in yogurt-a smaller part. Then I did the following-berry jelly poured into jars, filling 1/3 of the jar and, to speed up the process, removed for 30 minutes in the freezer, what would jelly "grabbed". Yogurt in a separate bowl put in the refrigerator. When berry jelly "grabbed", I carefully laid out on top of the yogurt layer, filling them another 1/3 of the jar. The jars were covered with lids and left in the refrigerator overnight for complete curing of the layers.