When I was home in Korea, I ate Kimchee in almost every meal so I never had to worry about getting enough probiotics. But now I’m here in the ‘western’ world….where probiotics come in pills and supplements, I have to make sure I get enough of them. Oh I do take supplements – coffee berry, schzandra berry, fish oil, brewer’s yeast for vitamin D, spirulina, cinnamon and a shot of aloe vera everyday, (My husband started deleting ‘Dr. Oz shows’ from our DVR….) But for probiotics intake, you can’t deny creamy & delicious yogurt. (Aside from probiotics, yogurt is loaded with vitamins, calcium, proteins, it boosts immune system and it is known to have belly flattening ability. So after your core class, grab some yogurt!) And I am telling you, once you make your own at home, there is no going back to store- bought ones. You can tell the huge difference in taste and freshness. Not to mention it’s super easy to make but you can save $$$. ( You can also make tzatziki sauce or put it in an ice cream machine making it into ‘Pseudo Pinkberry’)
You can also use the same preparation using soy milk (and soy yogurt as a starter) or goat milk (and goat milk yogurt a starter)
(Makes a big container-ful of creamy goodness…say 7-8 serving)
1 half gallon organic 2% milk
1 container (about 5 oz) of plain organic yogurt (Make sure it contains live and active cultures)
You will also need a thermometer, strainer and cheesecloth
2. Place the lid in the sink and pour the hot water to the lid. This will sanitize the lid. ( Dip the thermometer probe into the hot water for a few seconds as well! )
3. Turn the oven 150’F or ‘Warm’ setting.
4. Heat milk to 185’F on low heat. It took me about 15 mins. Be patient…do not go anywhere. Keep stirring. Keep checking for temperature. You can check facebook gossips on your smart phone but no matter what you do, do not leave the pot alone.
Once it hit 185’F, turn off the heat. Now the worst part is over. You just need to cool it down, add yogurt (It will act as a starter) and let it culture overnight.
5. Cool down scalded milk to 110’F.
6. Stir in one package of store-bought organic plain yogurt (As a starter)
7. Turn off the oven but keep the ‘Light’ on. Heat from the light will help it culture. Cover the pot with lid then put kitchen cloth over it. Place the pot in the oven and leave it there overnight (I actually put it in around 8pm and let it out around 9am -it turned out perfect)
8. Carefully pour out the liquid accumulated on top.
9. Strain the yogurt for creamy and more consistent texture.
10. If you like creamier, thicker (Greek style), strain it again through cheesecloth and let extra moisture drip down for 30 mins.
11. Refrigerate yogurt till set.
12. Enjoy it with some berries and honey! ( Save one cup -freeze it so you can use it as a starter for your next batch. )