Why do I do it for 24 hours?
if you ferment it long enough, the bacteria will consume all the lactose, which is a type of sugar in milk that can often cause problems.
I wanted to share a-little bit I have not been able to have Dairy my entire life! :) pretty much, after doing the Gaps Into diet and all I am now able to consume My 24-hr probiotic yogurt! I think that in itself is something to celebrate , i will be checking soon to make my own butter and see how my body does with the with the raw milk and so forth xoxo Keep you pposted!
Homemade yogurt the end, homemade yogurt is an amalgam of bacteria, fat and proteins (casein and whey). Yet, some people might still
be worried with the casein content of yogurt. Casein is a protein found in milk that has been shown to cause problems for some people,
especially combined with the immune disrupting effects of gluten.
This Maker Makes 2 Quarts of Delicious Yogurt ~~~
Pretty Much Im sure this recipe will be very similar to allot of Homemade Yogurt Recipes :) I got allot of this from the Recipe Book in the Yogourmet Maker. :)
Things you will Need:The Yogourmet Electric Yogurt Maker
Glass Insert that Fits Into the Yogourmet Electric Yogurt Maker Purchase here
|Thermometer Like this one : Candy Thermometer One comes with the Yogourmet Maker . But if not you can buy one like this , can be purchased through Link above.|
|A Medium Saucepan *your choice a nice enameled one is nice so there is no metal involved.|
1/2 Gallon of Raw Milk, Or if Raw milk is un-avilable or illegal in your area use Organic Non- Homogenized Milk.
A culture starter or 1/4 cup of commercial organic not fat free or low fat yogurt.
I use Yogourmet-Freeze-Yogurt-Starter-3-Count Culture
And I also use This Company , It's fantastic! .custom probiotics/yogurt_starter
a Pourable Glass Measuring Cup
A Bamboo spoon or Plastic Do not use Metal to mix your yogurt.
Optional - Big Stainless steel Bowl (Big enough for your 3 quart sauce pan to sit in)
and Ice& WATER.
& Scd or Gaps Friendlily Pure Vanilla Extract if you wish to make this vanilla Yogurt!
*Pour 2 Quarts of You Milk of Choice into your Saucepan.
*Bring your milk up to 180 Degrees , (*I do it to about 120 degrees)so i dont run the risk of pasteurizing the milk.) This will ensure any unwanted bacteria that may interfere with the good bacterial cultures we will be adding :)
* When the Milk Reaches 180 Degrees move off the heat * or do it to 120degrees , don't linger :)
and put your 3 quart saucepan in the Stainless Steel Bowl with Water and ICE. I have found this cools it down nice and easy Cuz I dont have time to wait lol. I guess you could use your sink if u want too.
*Cool down to 105 degrees if you heat it to 180 degrees. :) Pour One cup of cooled milk into the Glass Measuring Cup then add your Culture , If using the Packets one packet if using the other Pro biotic One Scoop using the spoon that came with the Pro biotic Stir till all incorporate.
*Pour the rest of your cooled milk into your maker then add in One cup of Milk that you mixed with your cultures.
*Don't forget to add Water as directed to the inside of your maker itself.
Then take your Dimmer and plug it into the wall then plug the maker into the Dimmer, Many SCD AND GAPS Bloggers have found that keeping the Dimmer switch that you use to adjust the "light" works best when its in the Middle of the Unit.
This will ensure the yogurt maker does not get too hot and keeps a consistent temperature of 105. degrees.
SIDE NOT: Or you can be a dumb dumb like me and FORGET ONCE TO put the water in the bottom!!! Omg Yes I did , Luckily Mine keeps a consistent temperature of 105 degrees so I don't use the dimmer lol ahhaha
Put a lid on your glass container with your thoroughly mixed milky goodness and then put it in your maker ,make sure your water is on the bottom of your yogut maker *the direction to your maker will show you how if you are confused.
then put the lid on your Yogurt Maker and make sure all is plugged in correctly and You are good to go , Start timing for 24 hours! :)
Once done put in the Fridge Until Cold and set :) YUM! :)
|ENJOY WITH SOME ORGANIC LOCALLY HARVEST RAW HONEY!!! OR GENTLY POACHED SOME FRUIT AND CUT IT UP AND ADD IT TO THE TOP! :) ENJOY!|
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2013 JoAnna L McGarvie