L. Gasseri Superfood Yogurt

L. Gasseri Superfood Yogurt is cultured dairy, made with completely different strains of bacteria than conventional yogurt. These beneficial bacteria - Lactobacillus gasseri - impart significantly higher benefits and far higher probiotics compared to conventional yogurts.

This yogurt is thicker than Greek yogurt and is one of the best-tasting yogurts I've ever had. You will love this yogurt just for the taste and texture alone, but check out all the other benefits too.

IMPORTANT! When you make your first batch, please use Ultra-Pasteurized milk. Most organic milk is ultra-pasteurized. You can also heat the milk to 195ºF / 90ºC and hold it there for 10 minutes if you can't find UHT milk. Then cool it down in the fridge or freezer till it gets back down to 100°F before adding the starter.

This denatures most of the lactoglobulin protein in milk and allows it to join in the mesh of other proteins (instead of remaining inactive) and increases the amount of protein in the milk that will thicken the yogurt.

Lactobacillus Gasseri Superfood Yogurt's fermentation process is different from that of conventional yogurts: LG Superfood Yogurt is fermented for 36 hours at a lower temperature than conventional yogurts and requires the addition of prebiotic fiber to the milk. So it's important to check and see if your yogurt maker is low enough (97-100°F) to make this yogurt.

This process generates very high probiotic bacterial counts, far higher than store-bought yogurts or even homemade ones. Our unique L. Gasseri Superfood Starter culture provides a high concentration of the exceptional microorganism L. gasseri.

Restoring L. gasseri into your gastrointestinal tract is among the most powerful strategies you can apply for health, both physical and emotional.

And there's a bonus, too! Once you've made a batch of LG Superfood Yogurt, you can use some of it to culture your next batch!

Check out our FAQs about L. Gasseri Superfood Yogurt.

Cook Time1 12

Equipment

Luvele Yogurt Maker or
Digital Yogurt Maker or
Instant Pot (Must be able to manually set the temperature to 100°F) or
Sous Vide Precision Cooker (You'll also need a container.) Here is the one I use:
Sous Vide Container

Ingredients

1 quart Half and Half Ultra-Pasteurized or Ultra-Pasteurized whole milk for a semi-firm result or a combination of the two. Don't use non-dairy milk
1 package L. Gasseri Superfood Yogurt Starter
2 tablespoons Prebio Plus

Instructions

Before you begin

This recipe takes exactly 36 hours to ferment, so it's best to start either early morning or later in the evening. Otherwise, if you start at 3 in the afternoon, for example, you'll be having to get up 36 hours later at 3 am.
Make sure the equipment you're using is able to maintain exactly 97°F - 100°F for 36 hours.
Make sure you're using Ultra Pasturized milk or you can also heat the milk to 195ºF / 90ºC and hold it there for 10 minutes if you can't find UHT milk. Then cool it down in the fridge or freezer till it gets back down to 100°F before adding the starter.
Check out the Frequently Asked Questions about this starter.

Let's begin!

In a glass/ceramic bowl or a glass jar, mix 2 tablespoons of Prebio Plus with the contents of 1 sachet of L. Gasseri Superfood Starter.
Stir in 5-6 tablespoons of milk. Mix well with a spoon or whisk to avoid clumping. Do not blend. The result should resemble a slurry.
Stir in the remainder of the milk. Mix well with a spoon or whisk for even distribution. Do not blend.
Place in jars and cover lightly with plastic wrap or loose-fitting lids. Don't remove the lids during fermentation to avoid getting a discoloring of yellow or pink on the top of the yogurt. This is a harmless yeast that might affect the taste, so scrape it off the top of the yogurt before consuming it.
Place in a yogurt maker or appliance that ferments at a constant 97°F - 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. Do not stir while fermenting.
Remove jars from the appliance, keep the lids loosely on the jars, and refrigerate. Tightening your lids while the yogurt is still warm may build up pressure and cause your glass jars to break. Once the yogurt has chilled in the fridge, then you can tighten the lids. Refrigerate for up to 4 weeks.

RECULTURING FROM A PREVIOUS BATCH

To Reculture: To make a new batch, repeat these instructions, but use 2 tablespoons of a previous batch of your cultured dairy as your starter. If your first batch is separated into whey and curds, then you can use 1 tablespoon of the whey and 1 tablespoon of the curds to make a new batch that should have little or no separation.
You also should use two tablespoons of Prebio Plus when reculturing.
Follow the rest of the steps above and culture at the same time (36 hrs) and temperature (97-100 °F ). You can re-culture many times, but when the yogurt gets less sour or starts to go to curds and whey, then it is time to use a new sachet of starter.