Thursday, February 22, 2018

Homemade Yogurt using freeze dried cultures from Natural Probiotic Selection *Sponsored

Ever since we started our cow share over 2 years ago, i've really enjoyed making homemade cheese. We only get one gallon per week, but none of us are big milk drinkers and occasionally we get behind with our milk and have extra. So i usually make a batch of  mozzarella and ricotta about once a month. This week they switched up our pick up days, and i only had an extra quart. Not really enough to make cheese, so i decided to try making homemade yogurt. 

i used freeze dried cultures from Natural Probiotic Selection.   Each yogurt culture packet contains five freeze dried cultures, including streptococcus thermophilus, l Bulgaricus and bifidobacterium spp. Since the yogurt contains active cultures, i can use a few TBSP from this batch to re-culture up to 2 gallons. There are a variety of ways to make yogurt, you can use a yogurt maker, a crockpot or a more traditional method.  i don't have a yogurt maker, so i just did the traditional method.

Start with 1 quart of milk and heat to 149°F.   Remove from heat and allow to cool 30-40 min until the temperature reaches 104- 113 degrees.   Now add the contents of the starter package and mix well. 

Pour the mixture in sterilized jars and incubate at 104°F -113°F with no stirring or shaking.  i used a coffee filter to cover it, so it could breath without getting dust in it. You can use a yogurt makers, but it isn't necessary. i did the more traditional method. In order to keep my jar warm i turned my oven on to the lowest temperature. Then turned it off and let it cool a little then placed my jar inside with the oven light left on. i  was pleasantly surprised how warm it still felt in the morning. You can also wrap it in a thick towel and place it in a warm spot, or use a hot water bottle. It is important to keep the temperature in the 104°F -113°F range.

Using the traditional method, the yogurt need to sit for 24-48 hours without being stirred or shaken.  Once it is set, you can remove 3 TBSP to use as starter for your next batch. Then place your yogurt in the fridge for 3-6 hours to help it firm up. 

The fresh yogurt has a definite tang to it. The longer you let it incubate, the tangier it gets. i added a bit of honey to sweeten it up, and topped it with muesli and frozen berries.  Wow, it was super easy! i'm not sure why i waited so long to try.

How to make Homemade Yogurt using freeze dried cultures.
  1. Heat milk in stock pot to 149 F degrees 
  2. Remove from heat and allow to cool 30-40 min until the temperature reaches 104- 113 degrees
  3. Add contents of starter pkg and stir well.
  4. Pour into sterilized canning jar and allow to incubate in a warm place for 24-48 hours.  It is important to keep the temperature in the 104°F -113°F range.
  5. Check periodically with thermometer (or feel outside of jars) and stir (warm is good but too would kill your active cultures).
  6. Once set, remove 3 tbsp to start your next batch, and then place the jar in your fridge where it will continue to thicken.
  7. Cool completely, If the yogurt is thinner than desired you can then drain the remaining whey using a sieve and coffee filter if desired.  This gives it the thicker consistency of greek yogurt.
  8. Eat plain or add toppings. i like to sweeten mine with raw honey and add fruit and granola.
 These freeze dried cultures can also be used with dairy alternatives to make dairy-free yogurt. My yogurt came out great!  i can't believe how easy it was to make! 

Natural Probiotic Selection also offers cultures for Kefir, Bulgarian yogurt, vegan (juice extracted) cultures, Pure Acidophilus yogurt and more.  Check out the website for more information about the different yogurt cultures and methods for making amazing yogurt at home!

*This post was sponsored by Natural Probiotic Selections. i received a free product or compensation in exchange for my review. It also contains affiliate links. i may earn a small commision if you purchase an item using my link.  My opinions are my own.


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