While the Ultimate Probiotic Yogurt Maker can be used to make regular, milder yogurts, the inspiration behind this product was to make homemade yogurts with the highest probiotic content possible.
In this section, we’ll explain exactly how to make yogurt with high probiotic counts, and some exact recipes that you can use to achieve great results!
Maximum-strength probiotic yogurts are for your health, not your taste buds. They tend to be more sour and tangy than store-bought yogurts.
The good news is, you can use natural flavorings and sweeteners to improve the taste, just like any other yogurt.
We recommend using organic half-and-half cream for all of these recipes to make a thicker, creamier yogurt.
We recommend consuming ½ cup of your high-potency probiotic yogurt once or twice daily to support healthy digestion.
To successfully make high potency yogurt, it is important to take note of a few things:
Yogurt Starter:
The easiest starter to use is a spoonful of store-bought yogurt. For your first batch or two, this is a great option to make smooth, creamy yogurt.
The book “Super Gut” recommends instead using a capsule of probiotics as a starter. Popular choices that make nice yogurt are L. Reuteri, L. Gasseri, or this blended probiotic.
Food for Probiotics:
Probiotics eat the lactose in milk. When using shorter fermentation times (like 6–8 hours used in commercial yogurts), lactose is sufficient.
Because we ferment our probiotic yogurt for up to 24 hours, we need to add extra prebiotic fibers like inulin (or sugar if you are in a pinch). This ensures the probiotics have enough food to multiply.
Temperature:
Probiotics can be killed by too much heat and fail to multiply if too cold. This is why a quality yogurt maker machine with adjustable, consistent temperature control is so important. (Ultimate Yogurt Maker)
Each recipe includes a recommended temperature to set your yogurt maker to for best results.
Time:
The most common issue with making high strength probiotic yogurt is it separating into solid and liquid. This is caused by fermenting too much.
We highly recommend fermenting up to a maximum of 24 hours (instead of 36 hours) to avoid this issue.