Fresh yogurt has become a daily staple of my diet. I add some cardamom powder and maple syrup for breakfast, serve a dallop with dal and rice dishes, and blend it with water and spices to make takra, an Ayurvedic digestif. You might wonder what is the point of going through the trouble of making your own yogurt when you can buy it easily anywhere. Fresh yogurt is like a different food compared to store bought:
Because you are making it fresh, it has much higher prana (life force energy) than packaged versions sitting on a shelf.
Packaged yogurt is much more sour and can cause acid indigestion for pitta types, especially in the summer. Fresh yogurt has a sweeter property.
Fresh yogurt is a much more potent probiotic, especially when you use a high quality yogurt starter.
Fresh yogurt daily can transform your gut and increase your agni (digestive strength).
Fresh yogurt is described as a sattvic food in Ayurvedic and Yogic texts. It has a peaceful effect on the mind and nourishes all the body tissues.
Fresh yogurt tastes so much better than any store bought yogurt!
Note: raw milk is the most nutritious for probiotic power and digestibility. The second best choice is non-homogenized milk.
Ingredients:
2 quarts raw milk
2 teaspoons Natren Yogurt Starter , or 1/4 cup plain whole milk yogurt
Method:
Heat milk in a large pot over medium heat until it reaches 180-190 degrees F with a cooking thermometer and keep it there for 15 minutes.
Let milk cool down to 115 degrees F. This may take about an hour. Stirring the milk will accelerate the cooling.
In a small bowl, whisk 2 tablespoons milk with yogurt starter. Add another cup of milk and whisk. Then add the mixture to the pot and whisk well. Now the temperature should be 108-112 degrees F, which is the ideal temperature to maintain the healthy bacteria and for the yogurt to set properly.
If using an instant pot, pour entire pot of milk and mixture into the instant pot. Remove the silicone ring from the lid, then close the lid. Do not seal the lid (you want air coming in). Press “yogurt” and set the time for 5-66 hours.
If you do not have an instant pot, cover the pot with a towel or blanket and place it in a warm spot.
You can also use a food dehydrator and set it to 110-115 degrees for 5-6 hours.
After 5-6 hours, check on the yogurt. It should look custardy. Pour into jars and refrigerate. Yogurt will thicken as it cools, and might be lumpy. This is ok and part of the natural process.
Fresh yogurt keeps well for about 5 days. You can use 1/4 cup of your homemade yogurt to make the next batch, or continue using your starter. I have read the using your own yogurt can eventually become weaker than the starter. Enjoy! This is a real treat.