Yogurt and Probiotics
History of Probiotics
In the late 1800s, food scientists started to study cul-
tures that regularly consumed yogurt. This included
places like Bulgaria, India, and Russia. The goal was to
understand yogurt’s health and longevity benefits.
They discovered that the yogurt these people were
eating contained numerous strains of beneficial
bacteria. They called these “Probiotics”.
Health Benefits
Over the years, studies have established that probiotics may support:
Gastrointestinal health (aka gut health)
Immunity, Energy & Sleep
Body composition and even a healthy mood
It is estimated that 70% of the immune system is located in the gut, where diverse bacteria thrive.
Mind/Body Connection
The American Psychological Association confirms that:
“Gut bacteria produce hundreds of neurochemicals that the brain uses to regulate basic physiological processes
as well as mental processes such as learning, memory, and mood. For example, gut bacteria manufacture about
95 percent of the body’s supply of serotonin, which influences both mood and GI activity.”
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
Making Yogurt at Home
Making homemade yogurt, either dairy or plant-based, can be an effective and
affordable way to get high amounts of quality and diverse probiotics.
So, make good use of your Ultimate Probiotic Yogurt Maker and
consider giving one as a gift to your friend or family member you want to see
lead a healthier, happier life.
Use Clean Equipment
Making yogurt involves multiplying bacteria.
It’s therefore important to clean all materials that touch
your ingredients, to reduce unwanted bacteria from multiplying.
Cleaning glass jars/containers, lids, and kitchenware in
hot soapy water or a heated dishwasher cycle is import-
ant.
WARNING: POURING BOILING WATER ON
PLASTIC PARTS CAN DAMAGE THEM.
Useful Accessories
Yogurt Strainer: This is useful for straining your
yogurt to make Greek yogurt or thicker plant-based
yogurts.
Yogurt Jars: Make more yogurt before you finish
your first batch with the Ultimate Yogurt Jars. Perfect
snack-sized yogurt containers.
Yogurt Containers: Make bigger batches of yogurt
with the Ultimate Yogurt containers. Make more yogurt before you finish your first batch with the Ultimate Yogurt Containers.
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
Products For Your Yogurt Strainer
Thicker & Creamier
Higher Protein
Less Sugar
The Ultimate Yogurt Strainer is used to make
Greek Yogurt. By straining out the whey
(watery part of the yogurt), you get thicker,
creamier yogurt with more protein and less
sugar.
Get the Ultimate
Yogurt Strainer Now!
Yogurt Containers
Make More Yogurt Before Finishing Your First Batch
•
33% Bigger Batches
•
Durable, High Quality Glass
•
100% BPA Free
Get the Ultimate
Yogurt ContainersNow!
Go to: ultimate.club/containers
*Batches of yogurt are 50% bigger than batches made with Ultimate Yogurt Jars.
SCAN ME
R
Yogurt Jars
Make More Yogurt Before Finishing Your First Batch
•
Durable, High-Quality Glass
•
100% BPA Free
30
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
6Maximum Strength Probiotic Yogurts
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!
Important Notes
•
Maximum-strength probiotic yogurts are for your
health, not your taste buds. They tend to be more
sour and tangy than storebought 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.
How Much Should I Eat?
We recommend consuming ½ cup of your high-po-
tency probiotic yogurt once or twice daily to support
healthy digestion.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
7Maximum Strength Yogurt Essentials
To successfully make high potency yogurt, it is important to take note of a few
things:
1. Yogurt Starter: The easiest starter to use is a spoonful of storebought 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
aaa make nice yogurt are L. Reuteri, L. Gasseri, or this blended probiotic.
2. 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.
3. Temperature: Probiotics can be killed by too much heat and fail to multiply if too cold. This is why a qual-
ity yogurt maker machine with adjustable, consistent temperature control is so important. (Ultimate Yogurt
4. 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.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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8Maximum Strength
Probiotic Yogurt Recipes
L. Reuteri Yogurt
For information on the potential health benefits of L. Reuteri, read “Super Gut: A Four-Week Plan to Reprogram
Your Microbiome, Restore Health, and Lose Weight” by Dr. William Davis or watch this Dr. Berg video.
Ingredients for 1-Quart:
One capsule of My Reuteri
1 quart of pasteurized half-and-half (room
temperature works best)
1 tablespoon of inulin
Method:
Note: If using 1-quart glass containers, prepare each batch inside the glass container itself (up to 2 at a time).
Note: If using 6 oz yogurt jars, prepare up to 1.5 quarts in a large mixing bowl (or measuring cup with spout for
easy pouring) using 1 capsule of probiotics, 1.5 tablespoons of inulin and 1.5 quarts of half-and-half.
1. 2. 3. 4. Open one capsule of probiotics into your clean glass container.
Add inulin and 1 oz of half-and-half and mix into an even paste with a clean whisk.
Add the remaining half-and-half and mix thoroughly.
If using 6 oz jars, transfer the mixture into your the yogurt jars. (This is where a measuring cup with spout is
useful.)
5. 6. 7. 9. Seal your containers or jars with lids and place them into your Ultimate Probiotic Yogurt Maker.
Add water to the machine up to about 1 inch from the top to ensure even temperature distribution.
Set to 99°F for 24 hours and press Start.
8. Refrigerate when done.
Add your favorite flavoring and eat within two weeks.
Note: For future batches, you can use 1 oz of yogurt or whey from a previous batch in place of a new capsule of
probiotics.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
9Coconut Milk L. Reuteri Yogurt
Note: For best and most consistent results, use one of the suggested coconut milks.
For information on the potential health benefits of L. Reuteri, read “Super Gut: A Four-Week Plan to Reprogram
Your Microbiome, Restore Health, and Lose Weight” by Dr. William Davis or watch this Dr. Berg video.
Note: If using 1-quart glass containers, prepare each batch inside the glass container itself (up to 2 at a time)
Note: If using 6oz yogurt jars, prepare in a large mixing bowl (or measuring cup with spout for easy pouring).
Ingredients:
•
3 cans of Savoy Coconut Crea or Aroy-D Coconut Milk
•
One capsule of My Reuteri
•
1 tablespoon of inulin
•
2 teaspoons of agar agar powder
•
1 teaspoon of white sugar
Method:
1. Pour the coconut milk, agar powder, and inulin, and
sugar into a large saucepan.
2. Gently heat and whisk to ensure the agar agar is fully
combined and doesn’t settle at the bottom.
3. Heat the milk to 190*F and hold it there for 5 minutes
to activate the agar agar.
4. 5. Let the mixture cool to 99*F.
Open one capsule of probiotics and empty it and add
the probiotic powder into the milk mixture and mix
thoroughly.
6. If using 6oz jars, transfer the mixture into the jars (This
is where a measuring cup with spout is useful.)
7. Seal your containers or jars with lids and place them
into your Ultimate Probiotic Yogurt Maker.
8. Add water to the machine up to about 1 inch from the
top to ensure even temperature distribution.
9. Set to 99°F for 24 hours and press Start.
10. Refrigerate to let it set for at least 6 hours.
11. Whisk or blend until smooth and creamy.
12. Add your favorite flavoring and eat within two weeks.
Note: For future batches, you can use 1 oz of yogurt or whey from a previous batch in place of a new capsule of
probiotics.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
10B. Coagulans Yogurt
For information on the potential health benefits of Bacillus Coagulans, read “Super Gut: A Four-Week Plan to
Reprogram Your Microbiome, Restore Health, and Lose Weight” by Dr. William Davis.
Ingredients:
•
1 capsule Bacillus Coagulans (2 billion CFU)
•
2 tablespoons inulin
•
1-quart pasteurized half-and-half (room temperature works best)
Method:
Note: If using 1-quart glass containers, prepare each batch inside the glass container itself (up to 2 at a time).
Note: If using 6 oz yogurt jars, prepare up to 1.5 quarts in a large mixing bowl (or measuring cup with spout for
easy pouring) using 1 capsule of probiotics, 1.5 tablespoons of inulin and 1.5 quarts of half-and-half.
1. Open one capsule of probiotics into your clean glass container.
1. Add inulin, and ~1 oz of half-and-half or milk. Mix into an even paste.
2. Add the remaining half-and-half and mix thoroughly.
3. Seal your containers or jars with lids and place them into your Ultimate Probiotic Yogurt Maker.
4. Add water to the machine up to about 1 inch from the top to ensure even temperature distribution.
5. Set to 118°F for 24 hours and press Start.
6. Refrigerate when done.
7. Add any flavoring and eat within two weeks.
Note: For future batches, you can use 1 oz of yogurt or whey from a previous batch in place of a new capsule of
probiotics.
Want a more balanced gut?
Support your gut health, metabolism and weight management
by trying Ultimate Berberine
Go visit: ultimate.club/berberine
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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11Lactobacillus Gasseri Yogurt
For information on the health benefits of Lactobacillus Gasseri, read “Super Gut: A Four-Week Plan to
Reprogram Your Microbiome, Restore Health, and Lose Weight” by Dr. William Davis.
Ingredients:
1 capsule L. Gasseri (Get it here: L. Gasseri)
2 tablespoons of prebiotic fiber (inulin or raw potato starch)
1-quart half-and-half or other dairy
•
•
•
Method:
Note: If using 1-quart glass containers, prepare each batch inside the glass container itself (up to 2 at a time).
Note: If using 6 oz yogurt jars, prepare up to 1.5 quarts in a large mixing bowl (or measuring cup with spout for
easy pouring) using 1 capsule of probiotics, 1.5 tablespoons of inulin and 1.5 quarts of half-and-half.
1. 2. 3. 4. 5. Combine the probiotic, prebiotic fiber, and 2 tablespoons of half-and-half or milk. Mix into a paste.
Add the remaining (1 quart) half-and-half or milk and mix thoroughly.
Transfer into your yogurt containers.
Seal your containers with lids and place them into your Ultimate Probiotic Yogurt Maker.
Add water to the basin to a similar level as the contents of your yogurt containers to ensure accurate and
even temperature distribution.
6. Set to 109°F for 36 hours and press Start.
7. Refrigerate when done.
8. Add any flavoring to taste and eat within 14 days or 2 weeks.
Note: You can use 2 tablespoons of yogurt or whey from a previous batch to culture future batches.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
12L. Casei Shirota Yogurt
For information on the health benefits of Lactobacillus Casei Shirota, read “Super Gut: A Four-Week Plan to
Reprogram Your Microbiome, Restore Health, and Lose Weight” by Dr. William Davis.
Ingredients:
1 2-ounce bottle Yakult
1 tablespoon inulin
1-quart half-and-half (room temperature works best)
•
•
•
Method:
Note: If using 1-quart glass containers, prepare each batch inside the glass container itself (up to 2 at a time).
Note: If using 6 oz yogurt jars, prepare up to 1.5 quarts in a large mixing bowl (or measuring cup with spout for
easy pouring) using 1 capsule of probiotics, 1.5 tablespoons of inulin and 1.5 quarts of half-and-half.
1. In a medium to large bowl, combine the Yakult and inulin. Mix until well combined.
2. Add 1 quart of half-and-half and mix well.
3. Seal your containers or jars with lids and place them into your Ultimate Probiotic Yogurt Maker.
4. Add water to the machine up to about 1 inch from the top to ensure even temperature distribution.
5. Set to 109°F for 24 hours and press Start.
6. Refrigerate when done.
7. Add any flavoring and eat within two weeks.
Note: For future batches, you can use 1 oz of yogurt or whey from a previous batch in place of a new capsule of
probiotics.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
13Mixed Culture L. Reuteri Yogurt
For information on the health benefits of Mixed Culture yogurt, read “Super Gut: A Four-Week Plan to
Reprogram Your Microbiome, Restore Health, and Lose Weight” by Dr. William Davis.
Ingredients:
One capsule of My Reuteri
1 capsule of each other chosen starting microbe
1 tablespoon of inulin
1-quart half-and-half (room temperature works
best)
•
•
•
•
Method:
Note: If using 1-quart glass containers, prepare each batch inside the glass container itself (up to 2 at a time).
Note: If using 6 oz yogurt jars, prepare up to 1.5 quarts in a large mixing bowl (or measuring cup with spout for
easy pouring) using 1 capsule of probiotics, 1.5 tablespoons of inulin and 1.5 quarts of half-and-half.
1. 1. 2. 3. 4. 5. 7. Open one capsule of each probiotic into your clean glass container.
Add inulin, and ~1 oz of half-and-half or milk. Mix into an even paste.
Add the remaining half-and-half and mix thoroughly.
Seal your containers or jars with lids and place them into your Ultimate Probiotic Yogurt Maker.
Add water to the machine up to about 1 inch from the top to ensure even temperature distribution.
Set to 106°F for 24 hours and press Start.
6. Refrigerate when done.
Add any flavoring and eat within two weeks.
Note: For future batches, you can use 1 oz of yogurt or whey from a previous batch in place of a new capsule of
probiotics.
Want thicker, richer yogurt with more protein and less sugar?
Try the Ultimate Yogurt Strainer
Get the Ultimate Yogurt Strainer by going to: ultimate.club/strainer
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
14Super Gut SIBO Yogurt
For more information about this yogurt and its health benefits, read “Super Gut: A Four-Week Plan to
Reprogram Your Microbiome, Restore Health, and Lose Weight” by Dr. William Davis.
Ingredients:
One capsule of My Reuteri
1 capsule L. gasseri, or 2 tablespoons of L. gasseri
yogurt or whey
1 capsule B. coagulans (2 Billion CFU)
1 tablespoon inulin
1-quart half-and-half (room temperature works
best)
•
•
•
•
•
Method:
Note: If using 1-quart glass containers, prepare each batch inside the glass container itself (up to 2 at a time).
Note: If using 6 oz yogurt jars, prepare up to 1.5 quarts in a large mixing bowl (or measuring cup with spout for
easy pouring) using 1 capsule of probiotics, 1.5 tablespoons of inulin and 1.5 quarts of half-and-half.
1. Open one capsule of each probiotic into your clean glass container.
2. Add inulin, and ~1 oz of half-and-half or milk. Mix into an even paste.
3. Add the remaining half-and-half and mix thoroughly.
4. Seal your containers or jars with lids and place them into your Ultimate Probiotic Yogurt Maker.
5. Add water to the machine up to about 1 inch from the top to ensure even temperature distribution.
6. Set to 106°F for 24 hours and press Start.
7. Refrigerate when done.
8. Add any flavoring and eat within two weeks.
Note: For future batches, you can use 1 oz of yogurt or whey from a previous batch in place of a new capsule of
probiotics.
40% of Americans over the age of 50 don’t eat
the recommended amount of protein!
Get your protein without all the calories.
Try Ultimate Essential Amino Acids!
Learn more here: www.ultimate.club/amino-acids
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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15Yogurt Making Basics with
the Ultimate Probiotic
Yogurt Maker
While the Ultimate Yogurt Maker was originally made to make high-strength
probiotic yogurts, it can also make regular yogurts from home.
Why Make Your Own?
Most commercial yogurts you find in stores are:
•
•
•
Loaded with sugar or artificial sweeteners
Highly processed with preservatives.
Contain “natural” and artificial flavorings.
Not only that, making your own yogurt from home is
much cheaper and fresher tasting than storebought.
By making your own yogurt from home you can con-
trol exactly what goes into it, ensuring you have the
best ingredients and nutrients possible.
Food Safety
To ensure food safety, always use pasteurized dairy or plant-based milk that are within their expiry date.
Additionally, it’s important to thoroughly clean and sanitize any equipment that comes into contact with the
yogurt.
Remember to follow the recipe instructions carefully. Store your yogurt in clean glass jars or in other clean
containers in the refrigerator and consume it within 14 days or 2 weeks of making it.
Homemade yogurts and other ferments will have a pleasant tangy smell and flavor with a slightly sour taste.
Never consume any homemade yogurt product that smells or appears to be off.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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16Basic Recipe
Here is the basic recipe and method for using the Ultimate Probiotic Yogurt
Maker to make delicious yogurt in just 6-8 hours.
Note: You will find details for plant-based yogurts in other pages. This is just a
general guideline for how to make dairy yogurt.
Basic Recipe Ingredients:
•
1 tablespoon of yogurt with live cultures or 1 serv-
ing of yogurt starter
•
1-quart whole milk
Basic Recipe Procedure:
1. Clean and sanitize anything that might come into
contact with the yogurt - Sanitize your jars by
pouring boiling water over them. Wash the lids
with warm soapy water before use. Do not boil the lids,
this may cause them to warp.
2. Heat your milk in a saucepan until it’s near boiling
or reaches 194°F. Heating the milk makes a better
texture and creamier yogurt.
3. Cool milk to 100°F. Cool the milk at room temperature, or you can fill your sink with cold water (with ice
cubes for even faster results) and put the bottom of the saucepan in the cold water. Cooling the milk ensures
that the probiotics will stay alive when they are added.
4. Once milk is at around 100 degrees, gently whisk your starter culture into the milk.Pour the cultured milk
into the glass containers, seal with the lids, and place them into the Ultimate Probiotic Yogurt Maker.
5. Add water in the basin up to the level of the contents of your yogurt containers or jars for accurate tempera-
ture control.
6. 7. Start the yogurt maker at 110 degrees Fahrenheit for 8 hours and let it run.
Chill the yogurt in the fridge for a few hours before eating. This will thicken the yogurt. Any water or whey
on top of the yogurt can be stirred in or strained.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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17Ultimate Yogurt Strainer
SCAN ME
Make Yogurt with Half the Sugar and Double the Protein!
By straining your yogurt, you can remove more than half of
the sugar and lactose and increase the protein in the yogurt.
It also leaves you with a thicker and creamier yogurt!
Get the Ultimate Yogurt Strainer Today!
Get the Ultimate Yogurt Strainer by going to:
ultimate.club/strainer
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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18Dairy Yogurt
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.
Basic Dairy Yogurt
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:
1. 2. 3. 4. 5. 6. 7. 8. 9. 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.
Additional Tips:
•
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.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
Get the Ultimate Probiotic Yogurt Maker on Amazon or Target.com
19Lactose-Free Yogurt
You can make perfectly good yogurt from Lactose-free Dairy.
Ingredients:
•
1 quart/liter of lactose-free dairy
•
1 pack of yogurt starter culture or 2 tablespoons of
yogurt with live cultures
Get lactose-free dairy and follow the same steps as how
to make dairy yogurt.
Do you want 2 free 1-quart yogurt containers to make
bigger batches of yogurt?
Check out www.ultimate.club/social
to see how you can get yours!
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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20Greek Yogurt
To make Greek yogurt, all you need to do is strain out the liquid (whey) from
your yogurt. This leaves you with a thicker, creamier yogurt with more protein,
less sugar and less lactose than plain yogurt.
Greek yogurt can come in many different textures. The longer you strain the
yogurt, the thicker and less watery the yogurt will become. Try straining it for
less time and checking in often until you get to the desired consistency.
If you want thicker yogurt, strain it for longer, if you want thinner yogurt, you
can stir back in any whey that drained off.
For easy and consistent results, we recommend using the Ultimate Yogurt
Strainer.
Get the Ultimate Yogurt Strainer
by going to:
ultimate.club/strainer
Ingredients:
•
1 quart/1 liter fresh plain yogurt
Method:
1. 2. 3. Pour your fresh yogurt into the Ultimate Yogurt Strainer and place the strainer in the fridge.
Allow your yogurt to strain, checking back every hour until your desired consistency is reached.
Optional: Mix in vanilla, cinnamon, honey, stevia, monk fruit, or other flavors or sweeteners to enhance
the taste.
4. Consume your yogurt within 14 days or 2 weeks.
Keep in mind the 50% rule: When you are making greek yogurt, you will be left with about half or 50% of the
yogurt you started with. For example, 2 cups of yogurt will make about 1 cup of Greek yogurt.
Leftover whey can be used like cultured buttermilk for baking, marinades, salad dressings, or smoothies!
Whey has lots of nutrients and probiotics.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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21Troubleshooting Common Problems
Need any help or additional support? Call our specialized support team:
Phone: 1-800-336-7848
Email: support@ultimate.club
Issue: Yogurt is Separating
How to fix:
1. Reduce Fermentation Time
Separation is usually caused by too much fermenta-
tion. Try reducing fermentation time from 36 to 24
hours to reduce separation.
2. Use the Correct Temperature
Check the suggested temperature for the specific type
of probiotics you are using as your starter.
Many but not all probiotics thrive at body temperature,
which is approximately 99 degrees F.
3. Limit Contamination
Only use fresh, unopened containers of half-and-half
or milk in your next batch. Clean your glass jars and
containers (and lids) as well as your mixing bowl and
spatula in soapy water before use. Close the lids on
glass jars or containers before placing into the
machine.
4. Use Previous Batch as a Starter
Making a new batch using a previous batch as a starter
often makes a smoother yogurt than new batches. You
can use an ounce of yogurt or whey (yellow liquid) as a
starter for your next batch.
5. For Best Results, Use Half and Half
Half-and-half dairy yields the best results.
Whole milk is second best.
The best non-dairy option is organic soy milk.
6. Correct Water Level
The Ultimate Yogurt Maker is designed to work with a
water bath to maintain steady, gentle heat.
Fill the bottom of the machine with warm water to the
same level as the yogurt mixture inside your glass jars
or containers.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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227. Reduce Prebiotics
Too much inulin can also contribute to TOO MUCH
fermentation.
Try using only 1 instead of 2 tablespoons per quart of
milk.
8. Avoid Lumps in Starting Mixture
Having lumps of prebiotics at the bottom of jars or
containers can also contribute to separation.
Be sure to mix your probiotics and prebiotics into a
paste first before adding the rest of your half-and-half
(or milk). Stir everything together thoroughly before
pouring into jars or containers.
Allowing your half-and-half (or milk) to warm to
room temperature before making your mixture can
also help reduce lumps.
Issue: Yogurt has Mold In It
How to fix:
Do not consume the yogurt. For your next batch, make sure to clean all utensils, jars/containers, and lids thor-
oughly. Sterilize them to avoid growing mold.
Issue: Yogurt Overflows During Fermentation
How to fix:
Leave 1/2 inch of space above the yogurt mixture to give your yogurt enough space. Use proper cleaning and
sanitation of the yogurt jars/containers, lids, bowls, and utensils used.
This also indicates overfermentation. Reduce the temperature and fermentation time and then test from there.
Issue: Yogurt is Not Forming and is Staying as Milk
How to fix:
Heat the milk, then cool it down before mixing with the dry ingredients. Ferment at 99 degrees for at least 24
hours.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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23Issue: There is No Indicator That the Yogurt Maker
is Working
How to fix:
During fermentation, both the time and temperature indicators will be lit up. This means your yogurt maker is
working as expected. The control panel also displays how many hours are left in the fermentation process.
Issue: Yogurt Maker Won’t Turn ON or Power Up
How to fix:
1. Reset the unit: Press and hold the reset button for 3 seconds. Alternatively, unplug the unit for 20 seconds.
Plug it back in and turn it on.
2. Try a different outlet: If you’re using a power strip, try plugging the unit directly into a wall.
3. Check the power source: Make sure the yogurt maker is securely plugged into a working outlet. You can
test the outlet by plugging in another device to confirm it’s working properly.
4. Inspect the power cord: Look for any visible damage or loose connections along the cord.
If none of these steps solves the issue, call customer service at 1-800-336-7848.
Issue: Temperature Control is Not Exact
How to fix:
The Ultimate Probiotic Yogurt Maker has the most accurate temperature control of any yogurt maker on the
market. A slight variation of a few degrees is normal as the machine turns on and off every few minutes to avoid
wasting electricity by running constantly. This temperature variance will not harm your probiotics.
1. If your temperature variance is more than 5 degrees, ensure that you are adding water to the same level of
the yogurt mixture in your jars or containers. This evens the temperature of the machine and the fermentation,
greatly improving fermentation conditions.
2. If your temperature variance is still high, we recommend not checking the temperature of the UYM too often
because it disrupts the temperature of the machine and could affect the fermentation process
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24Issue: Lids Pop Off
How to fix:
Ensure that you are not putting too much yogurt mixture into your yogurt containers. Make sure there is at least
1/2 inch of space above the yogurt mixture. Ensure that the lid is closed tightly before starting the machine.
Common Questions:
Question: Water and condensation are building up in the yogurt maker’s lid.
Is that normal?
Answer: This is completely normal and is a good sign that the machine is working as it should.
Question: Should I Heat the Milk
Answer: Heating the milk is not required, but many users pre-heat the milk as it kills off unwanted bacteria and
can change the milk proteins, allowing them to bind together and create a thicker, smoother yogurt texture.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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25Plant-Based Yogurt
The Ultimate Probiotic Yogurt Maker is not only the perfect device for dairy
yogurts, but you can also make delicious plant-based yogurts!
Plant -Based Yogurt Basics
Plant-based yogurt can be trickier than dairy yogurt. This is because different plant milks and creams can have
different amounts of water, fat and protein. Plant-based products can also have preservatives, emulsifiers and
other ingredients that can interrupt the culturing process.
With this in mind, there are a few more things to take note of when making plant-based yogurts, but if you
follow our recipes exactly, you can make a delicious yogurt.
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Starter Cultures for Plant Milks
To make your plant-based yogurt, you will have to use a plant-based yogurt starter. These have different
probiotics than dairy starters that will work best for plant-based yogurts.
When selecting a starter culture for plant-based yogurt, opt for one that contains:
•
•
Multiple strains of bacteria from the Lactobacillus and Bifidobacterium strains.
Strains made to be used with plant milks.
Can I use a probiotic tablet as a starter?
It is best to use a specialist plant milk yogurt starter for optimal results, however, we do have some recipes for
making specific probiotics in plant-based yogurts.
Can I re-culture from a previous batch of yogurt?
Yes, it is possible to use a portion of a previous batch as a starter for your new batch of yogurt. However, using a
fresh starter culture each time can help ensure more consistent results in terms of texture and flavor.
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26Plant-Based Yogurt Tips
Making plant-based yogurt can be trickier than dairy yogurt. This is because
different plant milks have different ingredients, proportions and ferment
different probiotics. It is very important when making plant-based yogurts that
you use good quality plant milk with the right ingredients and you are using the
right probiotics. Using the wrong plant-based milks can leave you with watery
and runny yogurt.
Choosing the Right Plant Milk
When choosing a plant milk to make yogurt from, consider the following:
1. 2. 3. 4. Taste: Plant milks have varying flavors that will carry through to the finished yogurt, so it’s important to
use a milk you like the taste of.
Sufficient body for fermentation: Many store-bought plant milks contain over 90% water, which makes
thin or jelly-like yogurt. Look for plant milks that have more than 2% fat and protein.
Preservatives: Plant-Based milks can often have preservatives. These interrupt the culturing process of
your yogurt. The most common preservatives in plant milks are: potassium sorbate, sodium benzoate,
calcium disodium EDTA, ascorbic acid (vitamin C), and citric acid. Make sure your plant-based milk
doesn’t have any of these ingredients.
Fortifying options: If you want to use milk that doesn’t have enough fat and protein, or you prefer thicker
yogurts, try fortifying your milk. You can do this by blending in extra nuts, seeds or nut/seed flours or by
adding coconut cream to your milk.
Because of all of this, for each of the recipes we will have recommended milks. Using these milks will ensure
your yogurt turns out nicely.
Choosing the Right Probiotics:
When culturing plant based yogurts, be sure to use plant based probiotics. For each recipe, we will suggest the
probiotics that we think work best.
Got questions? Get answers. Call/text 1-800-336-7848 or email support@ultimate.club
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27Coconut Yogurt
Tip: For coconut yogurt, it is best to use canned coconut milk rather than coconut milk from a carton. This is
because the coconut milk found in cartons is very watery and will not thicken properly.
Ingredients:
•
3 cans of coconut milk (see suggested brands
below)
•
1 packet of plant-based yogurt starter or 2
capsules of Renew Life 50 Billion or 3 capsules of
Jarro-Dophilus 10 Billion CFU probiotics.
Method:
1. 2. 3. 4. 5. 6. In a large bowl, pour in your coconut milk. Whisk
or blend it until it is homogenous.
Open your probiotics and add it to the coconut
milk and mix it well until fully combined.
Pour your coconut milk mixture into your yogurt
containers and place them in your yogurt maker
and put on the lids.
Pour water into the basin of your yogurt maker to
around the level of the mixture in the containers.
Set your yogurt maker to 105°F for 24 hours.
Once finished, mix the yogurt well and place it in
the fridge for at least 2 hours to cool and thicken.
Suggested Coconut Milks: Savoy Coconut Cream, Aroy-D Coconut Milk
Want a thicker, richer, and creamier yogurt?
Try the Ultimate Greek Yogurt Strainer!
Go to:
to learn more
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28Soy Milk Yogurt
Ingredients:
•
1.5 quarts/liters soy milk
•
1.5 tsp agar agar powder
•
1 tbsp pasteurized honey
•
1 serving plant-based yogurt starter
Method:
1. 2. 3. 4. 5. 6. 7. 8. 9. In a medium pot, pour in your soy milk, agar agar
powder, and honey. Mix this well until it is fully
combined.
Heat the soy milk up to 190°F for 10 minutes.
Let the milk cool until it reaches 100°F.
Mix in your plant-based yogurt starter.
Pour your mixture into your yogurt containers
Add the yogurt containers to your yogurt maker
and put on the lids.
Pour water into the basin of your yogurt maker to
around the level of the mixture in the containers.
Set your yogurt maker to 105°F for 24 hours.
Once finished, mix the yogurt well and place it in
the fridge for at least 2 hours to cool and thicken.
Suggested Soy Milks: Westsoy Organic Unsweetened Soy Milk, EdenSoy Unsweetened Organic Soy Milk, Trader Joe’s
Unsweetened Soy Milk
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29Almond Milk Yogurt
Ingredients:
•
1.5 cups Almonds
•
4 cups water
•
Vegan yogurt starter
•
½ tbsp arrowroot powder
•
1/2 tbsp agar agar
Method:
1. 2. Blend together almonds and water together until homogenous.
Take a small amount of your water and almonds and mix in your arrowroot powder and agar agar until it is
dissolved into a slurry.
3. Pour the rest of your almond milk and this mixture into a saucepan and heat on medium-low until it reaches
185°F. Stir periodically.
4. 5. 6. 7. 8. 9. Take the saucepan off the stove and let the mixture cool until it reaches 105°F.
Once cooled, add your yogurt starter and mix thoroughly.
(optional) Strain your mixture using a sieve to remove any lumps or bits of almonds.
Pour your mixture into your yogurt containers and place them in the yogurt maker.
Pour water into the basin of your yogurt maker to around the level of the mixture in the containers.
Set your yogurt maker to 110°F for 12 hours.
10. Once finished, mix the yogurt well and place it in the fridge for 6 hours to cool and thicken.
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30Sunflower Seed Yogurt
Ingredients:
•
2 cups sunflower seeds
•
3 cups filtered water
•
1 tsp sugar
•
1 serving of vegan yogurt starter
Method:
1. 2. 3. 4. 5. 6. 7. 8. Soak 2 cups of sunflower seeds in water with a pinch of salt for at least 8 hours
Add water and sunflower seeds to a blender and blend until completely combined.
Add your yogurt starter and sugar into this mixture and stir until completely combined.
Pour your mixture into your yogurt containers and place them in the yogurt maker.
Pour water into the basin of your yogurt maker to around the level of the mixture in the containers.
Set your yogurt maker to 100 degrees for 15 hours.
Once finished, mix the yogurt well and place it in the fridge for 7-8 hours to cool and thicken.
If your yogurt separates, mix it together to incorporate it.
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31Flavoring Your Yogurt
Now that you have made fresh, delicious plain yogurt, you can flavor it how you
want by adding flavorings, sweeteners, and toppings.
To flavor and sweeten your yogurt, blend in your flavorings and sweeteners
until mixed thoroughly.
Toppings: Flavorings:
•
•
•
•
•
•
Nuts and seeds
Sugar-free granola or cereal
Fresh fruit
Dried or frozen fruit
Coconut flakes
Cacao nibs
•
•
•
•
•
•
Vanilla extract or vanilla beans
Blended fruit/fruit juice
Cinnamon
Cocoa powder
Cardamom
Nutmeg or ginger
Sweeteners:
•
•
•
•
Stevia or monk fruit
Maple syrup
Honey
Jam or compote
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32Want to make delicious recipes with your yogurt?
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Yogurt Parfait Butter Chicken Frozen Yogurt
Check out the Ultimate Yogurt Recipe Guide here:
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