Yogurt is a marvelous health food!
Virtually all key nutrient groups are present in the nutrient profile of grass-fed yogurt!
Homemade yogurt is CHOCK full of beneficial bacteria that fortify the intestinal track from pathogens and toxins (among dozens of other benefits!). It offers nutrients in an easily usable form and is high in calcium, iodine, B-vitamins along with other trace minerals and vitamins. It is a great source of protein and fat, and if it’s from grass-fed cows it also offers high levels of beneficial omega-3 and CLA (anti-cancer). (Source)
We love to eat homemade yogurt! The only sad part about making yogurt was how quickly it was gone. So I decided to go for 1 gallon– which lasts us much longer! I can’t tell you how excited I get when I can make something really nourishing that yields LARGE amounts! I get way too excited.
Reading about making yogurt online is complicated. I didn’t want to attempt it when I first started making things homemade. BUT- I have found a fool-proof method that doesn’t require any fancy equipment and only uses 3 ingredients…..and I want to share it with you! Once you make it once or twice it will be an easy part of your weekly routine.
If you are looking for raw milk yogurt, this is not your recipe. But hear me out, raw milk yogurt is very hard to make unless you have a box dehydrator (like an excaliber) to maintain the temperature perfectly. Otherwise, you can try to and you probably won’t get any kind of consistently yummy results. This discouraged me at first, but I realize the product I am getting is still superior that anything I could buy. My milk source is local, raw (which once I cook it, it’s not any more), grass-fed and from cows that aren’t drugged up. And my yogurt is homemade without any additives, sugars, dyes and since its cultured so long, it no longer contains milk sugar (lactose) which is a must for GAPS people. This really is WELL worth it.
1 gallon whole milk (preferably unhomogenized and grass-fed)
1 T of plain grass-fed gelatin
1/2 C plain yogurt
In a large pot slowly heat up 1 gallon (minus 1 cup) of milk.
Once it reaches 180 degrees turn off burner. Wait until it cools (around 1 hour).
Once it reaches 120 degrees, whisk in 1 T gelatin briskly.
Then add in 1/2 C yogurt, stir together well.
Pour into 1 gallon glass jar with lid.
Place in your oven as close to the oven light; leave light on the whole time.*
After 24 hours your yogurt is done, place in fridge to solidify more and enjoy!
* If you don’t have a working oven light, an alternative method that works just as good:
After step 5, place jar into large stock pot full of hot water, so that jar is submersed. Cover with top or towel. Every 4 hours or so refill with warm water. (don’t worry about it overnight)
24 hours sounds like a long time, but the actual time you are actually doing anything during that is probably less than 10 minutes. You want to make sure that your water stays warm to touch during this period. I have never had a problem with it overnight, even though when I wake up the water has gotten cold. It seems to do fine even though there is that period where the temperature drops some. The first 4 hours are the most important for the water temperature to be very warm.
(**If you aren’t on the GAPS diet and lactose doesn’t seem to be a problem for you, you can culture it for 8-12 hours or until solidified. The final product will be similar, just contain more lactose).
I use yogurt in soups, smoothies, muffins, casseroles, parfait and sauces….Most anything that calls for ‘sour cream’ can be replaced with plain yogurt as well. We eat a big bowl of yogurt with sliced bananas, berries, nuts, granola and honey many mornings a week! That meal is high in carbs, fat and protein so it keeps us energized and satisfied.
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