A big part of regaining gut health is eating a diet filled with plenty of probiotics, one way to do this is to make your own yoghurt, there’s a lot of different ways you can do this. You can order a starter or use a commercial yoghurt as your starter and use a crockpot, dehydrator, yogurt maker or your oven as the incubator.

I’ve already got a yoghurt maker that Lucas gave me one year for Mothers Day, this makes yoghurt making very easy, if you don’t have one using your oven will work just as well (although it can take a little longer) You’ll also need a few canning jars, some milk and a temperature gauge.

The whole process is pretty easy and the results are a delicious, creamy, healthy, homemade yogurt.

 Homemade Natural Yoghurt

Makes around 1.8 litres

One size of mason jar is 32 ounces and another is 16 ounces

Here’s what you need

2 Litres of milk, unpasturised if possible
Two 32 ounce mason jars and one 16 ounce mason jar with lids, steralised
4 Tbsp natural probiotic yogurt (such as Puhoi Valley authentic Greek yogurt)

Here’s how to make it

Heat the milk in a saucepan until it’s warm but not boiling, around 80 degrees celsius.

Pour the heated milk into your mason jars and leave to cool until the temperature is 45 degrees celsius. You can stand them in a cool water bath to speed up this process.

Next add the store bought prebiotic yogurt (or yoghurt from a previous batch) and stir just enough to combine.

Pop the jars into the oven with the light on and the door firmly shut. The light should provide enough heat – around 45 degrees celsius. Leave for 12 to 24 hours.

Take the jars out and place them in the fridge to finish setting and that’s it!

Enjoy 🙂    Triona x

Thanks to Dennis Klein for the top photo

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