Homemade Acidophilus Yogurt Ingredients
- 4 cups whole milk
- 1 cup half and half
- ⅓ cup instant skim milk powder
- ¼ cup live-culture yogurt (make sure the yogurt contains live Lactobacillus acidophilus cultures)
Homemade Acidophilus Yogurt Directions
- Mix together the 4 cups of whole milk, 1 cup of half and half, and ⅓ cup instant skim milk powder in a sauce pan until the powder is completely incorporated.
- Bring the mixture in the sauce pan to a boil.
- Remove the milk and half and half mixture from the heat and pour the mixture into a clean bowl.
- Let the mixture cool until it reaches 115 degrees Fahrenheit.
- Once the mixture reaches 115 degrees Fahrenheit add the ¼ cup live culture yogurt that contains living Lactobacillus acidophilus.
- Pour the mixture into your yogurt machine containers, or if you do not have a yogurt machine, simply cover the bowl and place the bowl into the oven and set the temperature to 115 degrees Fahrenheit. If your oven does not go this low, you can turn the oven on and off at regular intervals or keep the oven door open slightly.
- Let the yogurt sit and ferment in its heated environment for 6 to 12 hours. The longer you allow the yogurt to ferment, the more tart and firm it will become.
- Once the fermentation process is over, place the yogurt into the refrigerator to stop the fermentation process.
Homemade Acidophilus Yogurt Special Notes
- You can use more powdered milk in your recipe to increase the thickness. Additionally, the more powdered milk you add the less time you will need for the yogurt to thicken up. Conversely, if you want a less thick yogurt, you can reduce the amount of powdered milk you use.
- Always remember to use live Lactobacillus acidophilus cultures as these bacteria can survive the stomach’s acid and make their way into the intestines. Once in the intestines, the Lactobacillus acidophilus will start consuming sugars and producing lactic acid.
- If you wish to create a yogurt yeast infection remedy, make sure you do not add any sugar or comestible containing sugar to your yogurt. Sugar is food for yeast and will give the yeast the nutrients they require to multiply and infest your body.
- The longer you let your yogurt sit and ferment, the better it will be for fighting yeast. The reasons for this are the bacteria will be more abundant the longer it sits; and, the bacteria will consume the sugars in the milk and therefore reduce the total amount of sugar present in your yogurt. As mentioned in the last special note, sugar is food for yeast fungus.
- http://en.wikipedia.org/wiki/Lactic_acid_bacteria ferments carbohydrates into lactic acid
- Pat Crocker. The Yogurt Bible. 2010. Published by Robert Rose Inc. (p.20 refrigeration stops the fermentation process)
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