Making homemade yogurt as we speak to feed my belly bugs and take care of my gut health.
Yogurt provides food for the beneficial bacteria living in your gut, helps keep the digestive tract clean and healthy, and typically has 3-7 strains of probiotics – whatever my starter yogurt has, my homemade yogurt has also.
Why bother making my own? I ferment it for 24 hours (much longer than commercial yogurt) so there is a much higher count of probiotics, which also means that most of the sugar (lactose) has been “eaten” by these little guys, so it’s virtually lactose free, reduced sugar yogurt. Probiotic bacteria die off over time, but homemade yogurt is FRESH, usually consumed within 5-7 days (depending on how big the batch is), so the bacteria are plentiful. The protein (casein) has been “predigested” in the fermentation process, making it easier on your digestive system. Many people who have dairy intolerance, can eat home fermented dairy for these reasons.
Plus….no fillers, gums, modified milk products added….just fermented milk.
Homemade Yogurt
1 litre whole milk (organic is better, organic grass fed is best)
¼ cup good quality plain store bought yogurt (should only contain milk, cream, and live bacterial strains).
1) Heat milk on med-low heat to just below boiling (185F), Stir gently so it doesn’t scorch on bottom.
2) Cool milk until just warm to the touch. (112-115F)
3) Put ¼ cup yogurt in 1 quart jar, pour cooled milk in and stir gently.
4) Place in oven with light on for 24 hours, lid placed loosely on jar.
5) Remove from oven and cool in fridge.
For Greek yogurt, strain through thin cloth for 2 hours. (optional: save whey to lacto-ferment sauerkraut, mayonnaise, guacamole, etc.)
This yogurt can be used to make next batch, or use store bought.
Use within 7 days for most probiotic benefit, however it lasts much longer.
Enjoy!
B.
