Yogurt
NUT
FREE
Tangy, silky yogurt is easy to make and much healthier than store-bought versions. In later stages of the protocol, you can add properly soaked and dried nuts or unsweetened, flaked coconut and season with cinnamon, nutmeg, and organic vanilla extract.
| Prep Time 2 minutes |
Cook Time 24 hours |
Makes 4 cups |
Serving Size ½ cup |
INGREDIENTS
4 cups organic, grass-fed, raw, or lightly pasteurized/vat pasteurized nonhomogenized whole milk
¼ cup organic commercial yogurt
METHOD
1 In a medium saucepan over low heat, heat milk for about 10 minutes or until it reaches 180°F (80°C). (Use a thermometer.) If you’re using raw milk, heat it to 110°F (40°C).
2 Remove from heat, and allow milk to cool for about 10 minutes or until it reaches 110°F (40°C).
3 Place yogurt in a 1-quart (1l) glass jar with a tight-fitting lid, and fill jar with warm milk, leaving 1 inch (2.5cm) at the top.
4 Place jar in a yogurt maker or a dehydrator set to 110°F (40°C) or in oven with the light on for 24 hours.
5 Allow yogurt to cool in the refrigerator.
Variations
Coconut Milk Yogurt
Substitute 1 (13.5-ounce; 383g) can full-fat coconut milk for the organic whole milk. Shake the can vigorously before opening. Add 1 probiotic capsule to the coconut milk, and culture as directed.
Almond Milk Yogurt
Substitute 4 cups almond milk for the organic whole milk. After heating the milk, add 1 tablespoon raw honey and 1 or 2 probiotic capsules. Culture milk as directed.
Yogurt