Read on Twitter
Single pot method for 48 hour probiotic yogurt:
1. In a clean pot, add .5 gal of milk+6-8 tablespoons of sugar per .5 gal, bring to boil
2. Immediately remove heat, very tightly cover with new aluminium foil (freshly unrolled)
3. Place in front of fan for 30-60 mins to cool
1. In a clean pot, add .5 gal of milk+6-8 tablespoons of sugar per .5 gal, bring to boil
2. Immediately remove heat, very tightly cover with new aluminium foil (freshly unrolled)
3. Place in front of fan for 30-60 mins to cool
4. Temporarily peel away small bits of the aluminum foil, drop in probiotic powder around the pot in a few places, quickly recover.
5. Lightly shake pot to help stir the probiotics into the milk+sugar. Don't splash it up into the foil.
6. Ferment at 100-102 degrees for 48 hours.
5. Lightly shake pot to help stir the probiotics into the milk+sugar. Don't splash it up into the foil.
6. Ferment at 100-102 degrees for 48 hours.
For precise heating, I use a heating pad *without an auto-shutoff*, and a temperature regulator gadget. Both bought on Amazon:
https://www.amazon.com/gp/product/B00006IV4N/ref=ppx_od_dt_b_asin_title_s01?ie=UTF8&psc=1 https://www.amazon.com/gp/product/B01KEYDNKK/ref=ppx_od_dt_b_asin_title_s01?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B00006IV4N/ref=ppx_od_dt_b_asin_title_s01?ie=UTF8&psc=1 https://www.amazon.com/gp/product/B01KEYDNKK/ref=ppx_od_dt_b_asin_title_s01?ie=UTF8&psc=1
This heating pad's Amazon listing claims it has an auto-shutoff timer, but it actually doesn't!
The temp regulator is set to 102 degrees. The temp probe is taped to the pot. Once the pot is on top of the heating pad you can cover it with 1-2 towels.
The temp regulator is set to 102 degrees. The temp probe is taped to the pot. Once the pot is on top of the heating pad you can cover it with 1-2 towels.
The single pot method is faster, simpler, and safer to every other yogurt making method I've seen. Here's why:
- No need to separately sterilize utensils or a yogurt tub.
- No need to have large pots of dangerous boiling water for sterilization.
- It's just a single pot.
- No need to separately sterilize utensils or a yogurt tub.
- No need to have large pots of dangerous boiling water for sterilization.
- It's just a single pot.
The other methods I've seen require you to sterilize a spoon to stir in the culture, or to sterilize the yogurt tub. To do this, you need a large pot of boiling water, which is a pain, takes time, and isn't safe.
There's no need to use ice to cool the milk in the single pot method. Just place the covered pot in front of a fan and it'll quickly cool to room temperature in 30-45 minutes.
I've used the single pot method around 40 times, and every batch has succeeded with no failures.
Key notes about dropping in the culture into the cooled milk+sugar:
- This is the most sensitive step. If you accidently drop in a probiotic capsule into the milk, you MUST reboil.
- Do not touch the bottom of the aluminum foil! If you do, throw it out and cover the pot again.
- This is the most sensitive step. If you accidently drop in a probiotic capsule into the milk, you MUST reboil.
- Do not touch the bottom of the aluminum foil! If you do, throw it out and cover the pot again.
After fermentation I would check the yogurt and make sure it's all-white. If you see any dark or off colors, or anything not yogurt like, throw it out and try again. It should taste sweet/sour/tangy, like a VERY strong yogurt.
If you're just starting out with yogurt making, you may want to begin using a yogurt machine and standard yogurt cultures before diving into the world of probiotic yogurt with custom strains. I've given up on the machines -- too much prep work, and too small!
Example multi-strain probiotics I've used:
https://www.amazon.com/gp/product/B00Y8MP5VA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I've tried other brands, and they've all worked. I use 6-8 capsules per .5 gallon. Importantly, be sure to only use capsules using Lactobacillus, bifidobacterium, or standard yogurt strains.
https://www.amazon.com/gp/product/B00Y8MP5VA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I've tried other brands, and they've all worked. I use 6-8 capsules per .5 gallon. Importantly, be sure to only use capsules using Lactobacillus, bifidobacterium, or standard yogurt strains.
I've made up to a gallon of yogurt at a time using this method. If you have GI microbiota issues from antibiotics, or a GI illness, you need to learn how to make this yogurt. You can use full-fat coconut milk (in the cans), or cow's milk. Coconut milk is more advanced.
