If you are sick, as in sick as a dog! And you appear at my office – looking like you feel, slightly greyish and as though any minute you might breathe your last, the first thing I will get you doing – is making YOGURT!
So how do we do this again? … Basic process is you innoculate milk with yogurt culture (from best quality store bought Plain or Greek Yogurt that claims to contain ‘live culture’), then keep it warm – not hot – warm as in snuggled in blanket to encourage growth of lactobacillus!
- Litre of Raw Milk (See below for dealers and solutions to supply challenges
- 1/2 Cup Plain or Greek Yogurt
Raw Milk is a leee-tle hard to find, however where there is a will and a working pineal gland, there is a way. Also, just quietly, I know a bloke and if you live in the Dandenong Ranges area, I can hook you up!
CONTACT DETAILS FOR THE GENERAL FOOD STORE
03 5968 3580 ~ firstname.lastname@example.org
If you’ve tried really really really hard, as in prayed, visualized and concentrated really hard on making your pineal gland project an image of success – then, you can use ordinary homogenized milk, but the effect is less prolific in terms of diversity and the results you get will be similarly diminished.
- Cooking Thermometer
- Empty Milk Bottles or other Container
- Boiling Water
- Fill a couple of Empty Milk Bottles (say about 6L – see YouTube Vid for a rough idea) with boiling water
- Place Water Filled Bottles in to Esky
- Close Lid
- Gently heat the milk to 82 Degrees Celsius
- Let Milk Cool to 42 Degrees Celsius
- Stir in Yogurt (make sure equipment is as clean and sterile as possible)
- Transfer Yogurt & Milk in to container – cover with lid
- Place Yogurt in to Esky (Incubator) for 9-24 Hours so Milk will culture
Here’s a Couple of YouTube Stars and their expertise
YOGURT CULTURED IN ESKY – EASIER
YOGURT CULTURED IN OVEN – COMPLEX
This guy is very ‘thorough’ – but he explains ‘everything’. Also he uses Skim Milk Powder – makes a thicker yogurt but thin is just as good.
YOGURT CULTURE IN OVEN – SIMPLE & SHORTER
If you use the Oven – you basically need to heat up oven, turn off – get yogurt in their in heat proof containers. I find the Oven a bit hit and miss. It depends on how long your oven holds its heat and round these parts – it gets cold at night. Just means the culture grows more slowly.
If you can … use the Esky. Much easier, I find.