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Pre & Probiotic Rich Yogurt
Description
Probiotics need to be fed well in order to do their magic. This is where prebiotics come in! These indigestible fibers are precisely what fuel them.
While all other yogurt recipes featured in this guide are filled with good bacteria that support your digestive system, this gut-loving method stretches their benefits even further.
Prep time: 15 minutes
Total time: 32 hours and 15 minutes
Yield: about 1 quart
Special equipment: yogurt maker, kitchen thermometer
Ingredients
Instructions
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Pour the milk into a large saucepan and heat it on medium-low until it reaches 190°F.
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Remove from the heat and allow it to cool to 100°F.
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Off heat, add your prebiotic powder and culture. Take a few tablespoons of the milk and transfer it to a small glass container. Combine it with the yogurt and inulin fiber, stirring constantly. You’re looking to make a sort of slurry to prevent clumping. When homogenous, add this mixture back into the pot with the remaining milk and mix well.
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Transfer the mixture into a glass jar and close it with a lid. Place it in your yogurt maker or keep it in a warm spot with a controlled temperature. Allow it to sit undisturbed for 24 hours.
Homemade yogurt using the yogurt maker is easier to make than you might think! -
Immediately after this fermentation stage, your still-warm yogurt will be runny. You may notice separation into layers, this is normal. Resist the urge to stir it and let it cool for an additional 2 hours at room temperature.
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Finally, refrigerate the now-thick yogurt for at least 6 hours before serving.
Note
- You may save 1/4 cup (55g) of this batch to use as the culture for your next one instead of the "fool-proof, classic yogurt."
- We recommend prebiotics in the form of inulin or FOS (Fructooligosaccharides) inulin. Jerusalem artichoke inulin powder and acacia fiber inulin powder, for example, are great options.
Tips:
- For even more benefits, enjoy this yogurt with naturally rich prebiotic foods such as berries and oats!
- Yogurt with added prebiotics usually comes out thinner after fermentation but thickens up nicely when refrigerated. If you want it a little firmer, you may strain it for a few hours.
yogurt, probiotic, prebiotic
User Reviews
I’ve been thrilled with the yogurt-making kit your company provides!