Make Your Own Probiotics! …. With Easy Home-Made Probiotic Yoghurt
I’ve been on a bit of a mission recently to find easy probiotic or fermented foods that I can add to our weekly diet to really super-charge my kids health. So far, home-made yoghurt is an easy winner.
Probiotics are a bunch of good bacteria your stomach needs for happy digestion. But so much research is showing that a deficiency of good bacteria in your stomach is also one of the chief contributors to child allergies, infections, colds and flus, eczema, asthma, sinus problems.
Actually a huge list of illnesses and conditions all caused by an imbalance of good and bad bacteria in the gut. Why? These happy little bacteria play a major role in our digestive process – actually helping to break down food so that it can be absorbed by the body.
Without enough probiotics, your stomach cannot break down food sufficiently to absorb the vitamins and minerals. This means that a lot of the healthy food you feed your family may be going to waste! Plus the undigested foods become fermented and toxic – creating inflammation and disease in the body – not to mention a sore tummy.
You might think – just buy some yoghurt. Why bother making it? Well many “yoghurts” (even the natural looking ones) aren’t yoghurt at all. They are just a bunch of skim milk, thickeners, gelatin and sugar with little or no probiotic content. Others are pasteurised (heated) after they’re made and this kills the bacteria. Hmmm.
Home-made yoghurt is going to contain zillions more probiotics than anything in the shops. If I make a pot a week – I get zillions of probiotic goodness (VERY CHEAPLY) and a very easy breakfast for the kids. WIN. WIN.
To be honest, I was a bit scared to try this at first, but once I actually made a pot, I’ve kept doing it every week.
Home-made Probiotic Yoghurt
- 2 litres organic milk
- 1/2 cup greek unflavoured natural yoghurt organic is best
- In a large pot, warm milk slowly until almost boiling.
- You don't want the milk to actually boil - just get close to boiling. This is when tiny bubbles start to appear around the edges of the pot. (If you want to use a thermometer (I don't) it's around 180F or 82C)
- Remove from heat and pour into a large mason jar (pictured).
- Leave the jar to cool on the bench-top until it is about the same temperature as you (blood-heat temperature or mildly luke-warm).
- This will take about an hour or you can speed up the process by placing the whole jar into cool water in the sink.
- When the milk is about blood-heat temperature add the yoghurt (this is your starter culture) and stir.
- Place into your oven with just the oven light on (do not turn oven on!). This will provide a slightly warm cosy atmosphere for the yoghurt to multiply. Leave for 8 hours.
- Serve yoghurt in smoothies in place of milk (my kids favourite!) or serve with 1/4 teaspoon of raw local honey and berries for a great probiotic breakfast.