Even before I was diagnosed, I made my own yogurt. It is super easy to make and doesn’t contain unnecessary additives etc. like store bought yogurt. I do add a cheeky bit of sugar and vanilla to this recipe though to take-away some of the tartness of the natural yogurt. If you plough through yogurt like it is going out of fashion, then just double the quantities and make a double-batch of yogurt in one go.
The yogurt made with this recipe isn’t as thick as store-bought yogurt. You can use ½ cup of skimmed milk powder if you would like to thicken it up a little more – just add this to the cooled milk, but after you have removed the 6 tbsp of cooled milk for adding to the probiotic yogurt starter.
Ingredients (Try to use organic ingredients)
1 quart/1 litre/4 cups organic whole milk
4 tbsp organic sugar
1 tsp vanilla bean paste
1 tsp vanilla extract
1 probiotic yogurt starter packet
Pour the milk into a large saucepan and warm the milk to 180°F/82°C on a medium to high heat. Once the milk has reached 82°C, remove the pan from the heat and stir in the sugar, vanilla bean paste and vanilla extract.
Leave the milk to cool until luke warm (42-44°C).
Pour the probiotic yogurt starter into a mug and stir in 6 tbsp of the cooled milk to activate the yogurt starter.
Pour the milk from the saucepan into a yogurt maker pot. Add the probiotic yogurt starter to the milk in the yogurt maker pot and stir thoroughly.
Follow your yogurt maker instructions for “cooking” the yogurt. I cook my yogurt mixture in my yogurt maker for 24 hours to maximize the probiotic benefits.
NOTE: If you would rather just have natural yogurt (without the vanilla and sugar), then follow the above steps but skip out the step of adding the sugar and vanilla once the milk has come off the heat. I make the natural yogurt this way for Bertie! The natural yogurt is also great for using in the scrumptious Butter Chicken recipe.