Dairy Yogurt can be made from many different milks, but fresh milk from organic grass-fed cows is our pick. We prefer half-and-half cream for its thick, rich taste.
Ingredients:
1 quart/liter of half and half cream, full-fat fresh dairy milk
1 pack of yogurt starter culture or 1 tablespoon of fresh yogurt with live cultures
Method:
Heat the milk in a saucepan until it reaches 194°F (90°C).
Cool the milk down to 100°F (40–45°C) by letting it sit at room temperature or placing the saucepan in a sink filled with cold water.
Add the yogurt starter culture to the cooled milk and stir it well.
Fill the containers with the mixture and seal them with lids.
Place the containers in the Ultimate Probiotic Yogurt Maker and add water to up to the level of the contents of your yogurt containers for accurate temperature control.
Turn the machine on and set it to 110°F (or whatever temperature your yogurt starter recommends) for 8 hours.
Remove and chill completely in the refrigerator before eating.
Strain or stir in any whey (yellow watery liquid) that forms on the top. It is full of probiotics and nutrients and is a natural part of making yogurt.
Keep refrigerated and eat within 14 days (or 2 weeks).
Which Culture? Look for one with identified strains of lactic bacteria in it, so you know what you’re eating.
Consider reading the book, “Super Gut” for healthy suggestions.
You can use 2 tablespoons of your yogurt as the starter for your next batch a few times, but using a fresh, new culture each time can provide more consistent results in texture and flavor.