L. Gasseri Superfood Yogurt

Step 1

This recipe takes exactly 36 hours to ferment, so it's best to start either early morning or later in the evening. Otherwise, if you start at 3 in the afternoon, for example, you'll be having to get up 36 hours later at 3 am.

Step 2

Make sure the equipment you're using is able to maintain exactly 97°F - 100°F for 36 hours.

Step 3

Make sure you're using Ultra Pasturized milk or you can also heat the milk to 195ºF / 90ºC and hold it there for 10 minutes if you can't find UHT milk. Then cool it down in the fridge or freezer till it gets back down to 100°F before adding the starter.

Step 4

Check out the Frequently Asked Questions about this starter.

Step 5

In a glass/ceramic bowl or a glass jar, mix 2 tablespoons of Prebio Plus with the contents of 1 sachet of L. Gasseri Superfood Starter.

Step 6

Stir in 5-6 tablespoons of milk. Mix well with a spoon or whisk to avoid clumping. Do not blend. The result should resemble a slurry.

Step 7

Stir in the remainder of the milk. Mix well with a spoon or whisk for even distribution. Do not blend.

Step 8

Place in jars and cover lightly with plastic wrap or loose-fitting lids. Don't remove the lids during fermentation to avoid getting a discoloring of yellow or pink on the top of the yogurt. This is a harmless yeast that might affect the taste, so scrape it off the top of the yogurt before consuming it.

Step 9

Place in a yogurt maker or appliance that ferments at a constant 97°F - 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. Do not stir while fermenting.

Step 10

Remove jars from the appliance, keep the lids loosely on the jars, and refrigerate. Tightening your lids while the yogurt is still warm may build up pressure and cause your glass jars to break. Once the yogurt has chilled in the fridge, then you can tighten the lids. Refrigerate for up to 4 weeks.

Step 11

To Reculture: To make a new batch, repeat these instructions, but use 2 tablespoons of a previous batch of your cultured dairy as your starter. If your first batch is separated into whey and curds, then you can use 1 tablespoon of the whey and 1 tablespoon of the curds to make a new batch that should have little or no separation.

Step 12

You also should use two tablespoons of Prebio Plus when reculturing.

Step 13

Follow the rest of the steps above and culture at the same time (36 hrs) and temperature (97-100 °F ). You can re-culture many times, but when the yogurt gets less sour or starts to go to curds and whey, then it is time to use a new sachet of starter.