Homemade yogurt is an essential part of the GAPS Diet as the fermentation process produces lactic acid which has tremendous healing benefits to the gut lining along with essential vitamins and active enzymes. Homemade yogurt differs from commercially available yogurt because commercial yogurt is often pasteurized after fermentation, killing the probiotic microbes and eliminating the beneficial enzymes and nutrients. While it may sound intimidating at first, homemade yogurt is actually very easy to make and tastes amazing! After making your first batch, I assure you that commercial yogurt will never taste the same!
- 1 Quart of Milk (Make sure milk is from a good source, either raw, grass-fed or Kalona is good for store-bought)
- 1 Package of yogurt starter (I like Yogourmet)
- Candy Thermometer
- Heat milk in saucepan to about 180*F or until slight boil. After milk reaches 180*F, remove from heat and place saucepan in ice bath, cooling to about 108 - 112*F.
- Pour a small amount of milk into a separate cup and mix well with 1 package of starter mix. Once dissolved, add milk back to saucepan and mix well.
- Finally, pour the milk into a jar with an airtight lid. Place in a mild temperature stable area for roughly 8 hours. I wrap mine in a towel and let sit above my refrigerator. To stop culturing/fermentation process place milk in the refrigerator.
Simply click on the images below for a step-by-step process for making yogurt.