24 Hour Yoghurt

24 hour yoghurt has been fermented for 24 hours and during this time most of the lactose and casein have been comsumed by the bacteria. This makes the yoghurt much easier to digest and can help to restore the beneficial bacteria in the gut. Including as many varieties of fermented food is vital for gut health

  • 1L organic non homogenised full cream milk
  • 1/4-1/2 tsp yoghurt culture (www.bacillusbulgaricus.com) Bulgarian Yoghurt Culture
  • equipment – digital thermometer, yoghurt maker, saucepan

Pour milk into a saucepan and heat to 80 degrees C (using digital thermometer to measure)

Once milk has reached temperature, immediately place in a sink with cold water and cool milk to 38 degrees C

Place a little milk in a glass bowl, add 1/4-1/2 teaspoon culture and mix with a plastic utensil

Add milk/culture back to remainer of milk and stir to combine for about 2 minutes

Place in yoghurt maker and set to 38 degrees C for 24 hours

Once ready place in refrigerator in sterilised glass jars

It you like a thicker yoghurt (Greek style) simply strain in the fridge for 1-4 hours or until desired consistency. You can whisk a little to remove any lumps

The liquid that separates from the yoghurt is whey which is highly nutritious and delicious to drink or add to smoothies

Place 1L milk in the bowl, remove measuring cup, heat 30-40 minutes on 80 degrees, speed 4

Once heated transfer to a glass jug and place just in sink with cold water and using a digital thermometer, cool to 38 degrees C.

Remove 1/2 cup of milk into a glass bowl and stir through 1/4 teaspoon culture until dissolved

Add both amounts of milk back to the thermomix bowl and set for 2 minutes at speed 3.5 to combine

Transfer to yoghurt maker, set for 24 hours at 38 degrees C

Once fermented transfer to glass jar and set in refrigerator. For a thicker greek style yoghurt, strain for 1-4 hours in fridge then move to glass jar.

The liquid that separated from the yoghurt is called whey. Consume the whey for a delicious & nourishing drink.