How to create your first Probiotic Yogurt at home
Making your first batch of yogurt is rewarding and can significantly enhance your gut health. Here's a simple guide to get you started:
Before starting:
Make sure to sterilize all your equipment, especially jars and lids, by washing thoroughly (do not boil the lids as they may warp). Ensure they are completely dry.
Optional step:
In a saucepan, heat the milk to 180–194°F (82–90°C), then cool down the milk to 99°F (37°C) before adding your probiotics.
This process will kill unwanted bacteria, plus you can achieve a creamier texture.
Creating the yogurt mixture
In a bowl, mix your chosen probiotics and prebiotics. Then, mix a small amount of the cooled milk with the dry ingredients. Stir until you make a slurry, then blend it into the rest of the milk.
Pour the mixture into clean jars or containers, whichever works best for you. Seal the jars/containers with lids.
Setting Up the Ultimate
Place the jars/containers in the Ultimate Probiotic Yogurt Maker. Add water to the basin at the same level as the yogurt mixture to ensure even heating. Cover the Ultimate Probiotic Yogurt Maker with its lid. Now, you may notice water building up on the yogurt maker's lid; this is condensation, and it's completely normal. It also indicates that your Ultimate Probiotic Yogurt Maker is running as expected.
Turn on the machine and set it to 99°F (37°C) for 36 hours for probiotic-rich yogurt.
Chill and enjoy!
Once done, remove the jars and refrigerate for at least 3–6 hours to fully set and thicken.
If there's a slight separation of curds and whey, stir in or pour off any separated whey.
Add flavor with fruit, honey, granola, or spices. And lastly, you can store it in the fridge and consume it within 7 days.
What to Expect in Your First Batches
Separation Is Normal: It's common for the first batch to separate into curds and whey. This is a typical occurrence and not a sign of failure.
Improved Consistency Over Time: Subsequent batches, especially when using a portion of the previous batch as a starter, tend to have a thicker and more uniform texture.