Probiotic Yogurt Recipes

PROBIOTIC YOGURT

Steps:

• Use a clean glass 1 1/2 Quart jar with lid and pour in 1 quart of room temperature UHT milk (no need to heat it) Add the powdered milk if you are using it and stir until dissolved Add FAGE yogurt and stir (no need to stir well) Cover the jar with a paper towel or coffee filter and secure it with a rubber band or piece of twine. Place the jar inside the oven with the light on and leave it overnight OR prepare in the morning, place in the oven 8 to 10 hours and then refrigerate.
• The important thing is that this type of yogurt needs warmth and most oven lights provide enough heat. Otherwise, you may try using a heated seed mat, or wrapping the jar in a damp towel and setting it in a crockpot set on low (It is probably a good idea to use the crockpot method during the day to keep an eye on it). Generally leave the yogurt undisturbed for 8 to 10 hours. After that point, check to see if the yogurt has the desired thickness by tipping the jar and inspecting this way. If a thicker yogurt is desired, use whole milk or a little more Nido powder the next time. This yogurt makes great smoothies, and for dessert, just add berries, fresh or defrosted. Sweeten with your favorite sweetener. This yogurt can also be used to make particular types of curry. It is best when used without heating to preserve the beneficial live cultures.
• What is UHT milk? (Ultra High Temperature) This is milk that comes in a shelf stable carton and has been pasteurized at high temperatures. This is why I don't heat the milk. It has already been done. But, you can heat it if you like. The good cultures overtake any bad bacteria that may be present. If using regular milk from the dairy case, this should be heated because it almost always has certain unwanted bacteria present even though it has been pasteurized. Raw milk should definitely be pasteurized well before making this yogurt. If the yogurt is not thick enough, whole milk should be used or a tablespoon more of the Nido vitamin enriched powdered milk. Whole cow's milk makes the best yogurt though. If using goat or sheep's milk, the yogurt may turn out thinner because the fat globules are smaller. But, gelatin may be added or powdered goat or sheep's milk. For drinking, goat and sheep milk may be more digestible, however, all types of milk become more digestible once cultured. Those with lactose intolerance should be able to tolerate cultured dairy products.