I'm back to eating a little dairy and wanted to make some yogurt with lots and lots of good natural enzymes. I found these instructions below- an excerpt from Dr. William Davis.
Step One - buy BioGaia tablets
Step Two - Read thru the entire process and decide which route you want to go. I chose the ** easy (took eight hours), simple (used the oven and a glass bread pan) and fast (using yogurt as a start) one.
Step Three - buy other ingredients. Once you decide how thick/thin you want your yogurt, you'll chose to buy Heavy Whipping Cream and/or whole milk. Be sure you have natural plain or greek yogurt. No sugar. I used Nancy's Plain Yogurt.
See end ** highlighted info - I used that for my base.
Photo - Preparing batch two with homemade BioGaia yogurt as base.
2 T Homemade BioGaia Yogurt, 1 1/2 c Heavy Whipping Cream, 1/2 c Whole Milk.
1 c whole milk + 1 c heavy whipping cream1 T pectin2-3 crushed BioGaia tablets4 T yogurt (natural) #In IP on the yogurt setting for 30 hours.
#I put my greek natural yogurt in the freezer using an ice cube tray, Use 4 and put them in the microwave for 1:45 min on 3 to soften.
** FOR the very first batch (the base) THIS IS THE METHOD I USED**
16 ounces heavy whipping cream (preferably organic)
2 tablespoons full-fat yogurt with live cultures 10 crushed BioGaia tablets 1 T Apple PectinPut in IP on yogurt setting for 30-32 hours. Refrigerate to thicken, then eat. Save 2 T for next batch.
Method:
The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.).
In large glass/ceramic bowl, combine 2 tablespoons of liquid with the crushed probiotic (or 2 tablespoons of previously made yogurt). We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.
Mix thoroughly by hand and make sure the prebiotic is dissolved. Then add the remaining liquid and stir.
Maintain the mixture at 100 degrees F for 24-48 hours. This can be accomplished with a yogurt maker, Instant Pot (yogurt setting)++, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range.
++ https://www.youtube.com/watch?v=gE7Wac47DH4 This shows exactly how to use Instant Pot. I placed my mixture straight into the Instant Pot. She set it for 36 hours. It tasted odd when I did it that long
To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes.
Consume:
We then consume 1/2 cup per day. I have mine with fresh or frozen blueberries and a squirt of stevia. The end-result should be thick and delicious, better than anything store-bought.
Here's another video you can use: https://drdavisinfinitehealth.com/2019/07/how-to-make-l-reuteri-yogurt-step-by-step/
