How To Make Delicious 24-Hour Probiotic Yogurt Every Time
How to make fresh, creamy 24-hour probiotic yogurt. For more tips, refer to my detailed step by step guide.
Servings 7
Ingredients
- 42 ounces organic grass fed whole milk
- 1/8 teaspoon GI ProStart yogurt starter
Instructions
- Slowly heat milk in a clean 3-quart pot over a medium flame until it reaches 180℉. Stir occasionally to keep the milk from scorching. This is to kill any bacteria present in the milk that might interfere with the yogurt making culture
- Turn off the heat and let the milk cool to room temperature (80-90 ℉). We set our pot in an ice bath in order to speed up the cooling process. Stir the milk before determining the final temperature.
- Add 1/8 teaspoon of GI ProStart yogurt starter to a clean measuring cup. Add 1/4 cup of the room temperature milk. Mix well until dissolved.
- Pour the mixture back into the pot and stir it in very well.
- Now carefully divide your milk with yogurt cultures into your jars and set uncovered jars in the yogurt maker. Cover and switch on for 24 hours.
- *Note: The yogurt should be kept at about 110℉. We found that after 8 hours the yogurt began to overheat so it is a good idea to check it. The first time, we lifted the lid and waited for the temperature to come down. However, we found that plugging the unit into a dimmer switch and dimming the power a bit regulated the temperature even better.
- After 24 hours, your super healthy live culture yogurt is done. Carefully, cover each individual jar and put the jars in the fridge. Let them rest and cool for 8 hours.
- Your yogurt cultures will remain active in the fridge for about 2 weeks. Serve plain or stir in your favorite toppings.