Yogurt Plus
I have done a lot of research on yogurt. Many of the world's centenarians consume yogurt daily and often as a dessert or meal. Specific strains of bacteria have been selected for this yogurt to give you the most health benefits. If you have a weak immune system, the Bifidobacteria in this yogurt will benefit your immune system powerfully. Bifidobacteria is reponsible for keeping your immune system strong. The strains in Yogurt Plus are very helpful in fighting off viruses, fungi, and parasites that invade the gastrointestinal tract and the urogenital system, too. They also help to reduce gut inflammation, decrease pathogen activity, and improve overall health. This yogurt is fun and easy to make, and a small portion of each batch can be used to make additional batches. 
You can even make it in an insulated mug right on your counter! I think this is my favorite way to make Yogurt Plus, and it's so easy! ABOUT MILK TO USE: If the milk is ultra-pasteurized, you only need to pre-heat it to 100-110℉. If it isn't ultra-pasteurized, you need to pre-heat it to 180° F for 10 minutes, then let it cool back down to 100° F before adding the culture. Ultra-pasteurization denatures the lactoglobulin and allows for a thick curd. TEMPERATURE: Check your yogurt maker to ensure the temperature can be accurately set to 110° F. Sometimes, these yogurt makers can get too hot. You can always check it with a thermometer to make sure it is accurate but also make sure the thermometer you are using is accurate. Calibrate and check your thermometer for accuracy See note below*
You can even make it in an insulated mug right on your counter! I think this is my favorite way to make Yogurt Plus, and it's so easy! ABOUT MILK TO USE: If the milk is ultra-pasteurized, you only need to pre-heat it to 100-110℉. If it isn't ultra-pasteurized, you need to pre-heat it to 180° F for 10 minutes, then let it cool back down to 100° F before adding the culture. Ultra-pasteurization denatures the lactoglobulin and allows for a thick curd. TEMPERATURE: Check your yogurt maker to ensure the temperature can be accurately set to 110° F. Sometimes, these yogurt makers can get too hot. You can always check it with a thermometer to make sure it is accurate but also make sure the thermometer you are using is accurate. Calibrate and check your thermometer for accuracy See note below*Equipment
- 1 Insulated Mug (30 ounces) Must be good quality stainless steel.
- You can also use a Yogurt Maker or an Instapot with yogurt setting or a Sous Vide device will work too
Ingredients
- 30-42 ounces milk full fat, 2% or fat-free (ultra-pasteurized is best)
- 1 sachet Yogurt Plus Starter or 2 tablespoons of a previously made yogurt
Instructions
Insulated Mug Instructions
- WARM: If using ultra-pasteurized milk, gently heat milk to 110°F — boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat the milk to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
- MIX: Pour into the insulated mug and gently stir in 1 sachet Yogurt Plus Starter (or ¼ cup of Yogurt Plus from a previous batch) until dissolved. I use a wire whisk to gently combine everything.
- INCUBATE: Close the lid, wrap with a towel, blanket, or similar insulation on all sides, including top and bottom. Place in an insulated cooler. If the room temperature is 75°F or above, it is usually fine without the cooler. Incubate for 8-10 hours or up to 24 hours until the texture has thickened.
- STORE: When the yogurt has thickened and has a pleasant tangy flavor, your yogurt is ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt in the fridge.
Yogurt Maker Instructions
- Place the milk in a saucepan and gently pre-heat to 100-110° F. Once the temperature is reached, remove from heat.
- Whisk in 1 package of the yogurt starter. This spreads the good bacteria throughout the milk.
- Place milk in yogurt jar or jars without lids and incubate in your yogurt maker for 6-8 hours at 110°F. If it's still not set, continue to let it ferment - 15 or up to 24 hours total until set. You'll know it's done when you see a thick curd. See note*
- Place the jars in the fridge to cool and set. Cool the yogurt in the refrigerator for at least six hours. As the yogurt cools, it will get even thicker!
Reculturing
- To make a new batch, repeat these instructions except use 2 tablespoons to 1/4 cup of your finished yogurt as your starter culture (instead of a packet).
Video
Notes
Fermenting tip: 
Even if the activation batch doesn't set as well as you like, use it to reculture your next batch with 1/4 cup per quart. Once you get good results, you can also make bigger batches. You can use a Sous vide device or an Instant Pot with a yogurt setting to make bigger batches easily.
Even if the activation batch doesn't set as well as you like, use it to reculture your next batch with 1/4 cup per quart. Once you get good results, you can also make bigger batches. You can use a Sous vide device or an Instant Pot with a yogurt setting to make bigger batches easily.
www.CulturedFoodLife.com