I do not boast easily, but after 7 years of fermenting this single strain of probiotic, I have no problem with the brag
Yogurt has ultimately become a fixture in world cuisine. As part of the health movement it’s enjoyed as a probiotic-rich breakfast or snack. You will learn it is so much more! Many commercial brands boast of multiple bacteriastrain for even more “digestive health.” But I had my doubts. So I cultured my own yogurt with these multi-strains, and I found the flavor got overly sour after just a few subsequent batches. It made me wonder if the microbes were competing and causing a shift in populations and effecting flavor.
Out of this came my best-ever recipe. If I was at the start of my cooking career, I would not only have created the Perfect Pickler fermenter, I would take this yogurt technique to the marketplace. Home cooks can make the world’s best yogurt in about 90 seconds prep time—before bedtime and enjoy triple thick yogurt in the morning. Oh, by the way, the cost of one quart of organic yogurt is under $4!
Notice the thick, no-slump consistency.
So I searched for a single strain of bacteria, and eventually came upon a single strain— “bifidus infantis,” one of the first microbes to appear in infants’ digestive tracts. I made a simple ferment using half n half and this strain. Voilá! It’s been 7 years and hundreds of batches of creamy, only slightly sour yogurt from this single bacterium—it has never failed. You can purchase this strain at local health food stores [see below].
Secondly, I wondered if I could save the nagging step that prevents most of us from making yogurt—having to warm the milk to a specific temperature, then cooling it to a certain temperature before inoculating.
SOLVED! I use ultra-pasteurized [UHT] dairy, this step is already done at the dairy for you. Caveat, use only dairy after just opening a fresh bottle. Don’t use partial bottles as they may be cross-contaminated.
I could not believe how simple it was to make the best yogurt in the world!
Lastly, how could I save time straining yogurt to yield Greek style? No need with half n half! It’s automatic, no straining necessary—you need your finger to push it off the spoon right out of the jar!
HERE’S HOW
INITIAL BATCH— USING POWDER:
Plug in the yogurt fermenter
Place a clean one quart jar into it
Add 1 teaspoon powdered yogurt starter
Stir in one quart ultra-pasteurized half n half, or milk]
Lid it and forget it; ferment for 17-19 hours; until it is super thick and reaches about 102-105º
Pop it in the fridge
SUBSEQUENT BATCH— USING FINISHED YOGURT
Use 2 Tablespoons of yogurt with the one quart dairy and ferment for 11 hours; until thick. [Lightly jiggle the yogurt at this stage and if it doesn’t jiggle you’re done]
Getting bifidus infantis is easy, I use Solaray brand “Baby Life.” Find in health food stores; it’s pure. Store bottle it in your freezer.
My preferred fermenter is made by Salton, it fits a one quart mason jar. I see they are no longer being manufactured, but you can buy them through selling sites. I will be testing the Instant Pot multi-cooker on the yogurt setting in the near future.
If you are attempting to make this in your own fermenter, please let me know your results.
YOGURT MARINADE: Unlike salt or acid based marinades, yogurt better retains the meat’s juices. It requires at least 3 or better, up to 24 hours with boneless, skinless chicken parts
YOGURT RANCH DIP & Dressing – Why pay retail? Triple thick yogurt yields a full-bodied dip. Also use as a marinade
yogurt – 1 cup
garlic powder – 3/4 tsp, [1/4 tsp pureed, raw garlic]
onion powder – 1/2 tsp, or 1 tsp grated onion
dried dill – 1/2 tsp
salt – 1/4 tsp
pepper – 1/8 tsp
Worcestershire sauce – 1/4 tsp
cayenne powder – 1/8 tsp [optional]
garnish – fresh chives, minced
Thin with milk to create ranch dressing
LEMON-YOGURT DRESSING:
lemon – 1, to yield 1 tsp zest, and 2 TBS juice
salt – 1/4 tsp
pepper – 1/4 tsp
yogurt – 3 TBS
olive oil – 1 TBS
tarragon – 2 TBS, minced [or other herb]
HORSERADISH SAUCE:
CW: Horseradish Yogurt with Pretzels, Slaw, Roasted Peppers, Pepperoni & Bean Puree [This is an Air Fryer Crispy Tortilla—Recipe Forthcoming]
Whisk in 1 TBS prepared horseradish or wasabi sauce to a cup of yogurt—taste and adjust. Great for sandwiches and grilled foods
DESSERT TOPPING:
Yogurt served as whipped sour cream or lightly sweetened. Here’s a favorite Sweet Whiskey Cream:
Combine:
yogurt – 1/2 cup
confectioners sugar – 2 TBS
whiskey or rum – 1 TBS
Left: Sweet Whiskey Cream with Apple Spice Cake Right: Breakfast Oat Bowl with Mango
Left: Triple Thick Yogurt—no runny liquid Upper Right: Use as a Topping; Lower Right: Fold into Pudding as a Parfait
NON-DAIRY YOGURT: I have made vegan yogurt using aseptic packaged soy milk. The flavor can be enhanced with vanilla extract and a bit of sweetener to approximate dairy based.
This keystone master recipe will bring you endless joy in the kitchen. After 8 years of making and using the world’s best yogurt I share it with you.
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