Thursday, 9 August 2018

Do you make yoghurt/yogurt?

EDITED March 2019

I am now using the amazing PUHOI Organic Half & Half (that's half cream and half milk). So my basic Reuteri yoghurt recipe is now:

  • approx 1/2 cup of current yoghurt
  • 2 tablespoons inulin
  • approx 1500ml half & half 
  • for the first batch that I make in the beginning of the month, I add one or two crushed reuteri probiotic pills

ENJOY! But don't eat too much if you're new to it (side effects require regular visits to the toilet!).


Do you make your own yoghurt? And have you tried making the WheatBelly doctor's probiotic yoghurt? It's pretty amazing, click here to read all about the benefits... And then if you like playing with strange lifeforms, here's your chance to brew up some weird stuff!

You will need these:

And a Yoghurt making machine - I used this one as it makes fermented food as well as yoghurt and has several pre-programmed cycles. This yoghurt needs about 30-36 hours to create the mega-probiotics and this machine has a yoghurt cycle (10 hours at 42 degrees C) and a natto cycle (24 hours at 42 degrees C) so I just do the 24 hours and then another 10. And yes I do write on my appliances. You should see my sewing machine and overlockers!

I made the first batch with:
  • 10 crushed probiotic pills (you must use this particular strain from BioGaia. Flavour makes no diff so take what you can get, it's all gone by the time it's fermented)
  • 1 tbsp inulin
  • 1 litre of UHT milk
  • 300 mils cream

That created a thing that was very curdled, lots of whey, and smelt like parmesan. I'd picked up in the blogs that this may happen so I continued. 

Second batch was:
  • about a cup of the whey from the previous batch
  • 1 tbsp inulin
  • 1 litre UHT milk 
  • didn't bother with the cream as I was guessing this wouldn't be yoghurt either!
This batch was better but still very curdled/cottage cheesey - was nice enough on crackers when drained!

Third batch was:
  • half cup of whey from batch #2
  • 1 tbsp inulin
  • 1 litre of UHT milk
  • 300 mils cream
This batch was perfect thick yoghurt.

Since then I've used 1/2 cup of the previous yoghurt, inulin, UHT milk, cream. I added one crushed probiotic on version #5 and will add that every 4-5 batches to keep the strain up. You can crush the probiotic in a plastic bag (with a gin bottle) and then you look like a druggie which makes it even more exciting.

This yoghurt does have a weird 'stringy-ness' so I tend to use a knife to spoon it out of the big container and cut it off. 

Why don't you read the wheatbelly blog and give it a try?  

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