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Homemade Probiotic-Rich Yogurt

Alah Elasmar RD, LD, IFNCP
A homemade probiotic-rich yogurt cup full of beneficial microorganisms ready to live in your gut microbiome and support your gut health, cognitive health, hormone health, mental health, and if you are pregnant, you and your baby's health. Adding probiotic strains to ferment in yogurt allows them to multiply and digest easier as well survive intestinal transit ensuring optimal nutrition.
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Servings 10 people

Equipment

  • 1 Yogurt maker machine to maintain at 100°F for 36 hours
  • 1 Yogurt starter culture from previous initial batch (at least 3-5 tablespoons of previous batch) or the initial starter containing 10 tablets BioGaia Gastrus
  • 1 Thermometer
  • 1 Blender

Ingredients
  

  • 6 cups organic half and half (interchangeable with goat milk or coconut milk)
  • 3 tbsp inulin powder (natural soluble fiber unflavored)
  • 1 high quality probiotic supplement

The Toppings

  • 1/4 cup Kimchi (For that savory taste as well as additional prebiotic and probiotic benefits.)
  • 1 tsp Ceylon cinnamon as a blood sugar friendly sweetener.
  • 1 tbsp Vanilla extract, honey, or maple syrup for a sweetened yogurt.
  • 1 tsp Saffron spice for mood benefits.

Instructions
 

  • Heat the half and half until it reaches 105°F.
  • Remove from heat.
  • Stir in the initial yogurt starter culture along with inulin powder or add in the 3-5 tablespoons of previous batches along with inulin powder and probiotic supplement of your choosing.
  • Blend all ingredients well in a blender.
  • Pour mixture into glass containers or small glass jars to incubate at a consistent temperature of 100°F for 36 hours to ferment and thicken.
  • Refrigerate the yogurt after the fermentation process is complete after 36 hours to end the fermentation process.

Notes

For initial starter, add 3 tablespoons of inulin along with 10 crushed tablets of BioGaia Gastrus. Once the initial starter or batch is made, keep at least 3-5 tablespoons of previous batch to add to future batches. Keep some of the initial batch separate from any additional batches to maintain L. Reutiri consistency otherwise you will end up with a starter that contains many different probiotic strains. The prolonged fermentation process of 36 hours (conventional store bought yogurts typically ferment for 6 hours or less) will allow the beneficial probiotics to multiply and an overall higher bacterial count. The end product will be a rich and thick tasting yogurt with a higher probiotic or beneficial bacterial count than anything that is on the grocery store shelves.