24-Hour Probiotic Yogurt Recipe

May 7, 2019Van
Blog post

Prep time: 5 minutes

Cook time: 24 hours

Serves: 16 - 4oz Cups

I’ve been an avid yogurt maker for 20+ years. Most people don’t realize it’s one of the easiest things you can make at home. With homemade yogurt, you can control all the ingredients and incubation time. A 4oz serving of 24-Hour Yogurt contains up to 350 billion CFU’s (colony forming units) of good bacteria – the typical probiotic pills usually have around 50 billion CFU’s per serving. Not only does this 24-Hour Yogurt aid in your gut health – it’s delicious! I use sweetened condensed milk in my recipe, it’s helps balance out the tartness and thickens the yogurt, the texture is very creamy.

Use Ultra-Pasteurized milk so you don’t have to fuss with boiling the milk ahead of time, I always use whole milk because it produces thicker yogurt, but you can use lower fat milk if you prefer. I also incubate the yogurt in single serving glass jars – it’s convenient and the texture also stays thicker and creamier.

24 Hour Yogurt Recipe

Print Recipe

24-Hour Probiotic Yogurt Recipe

  • Prep time: 5 minutes
  • Cook time: 24 hours
  • Serves: 16 - 4oz Cups

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Ingredients

  • ½ Gallon Ultra-Pasteurized Whole Milk
  • 2 Tablespoons Plain Yogurt with Live Active Cultures
  • 14 oz Can of Sweetened Condensed Milk

Method

  • 1)

    In a large bowl, add 2 Tablespoons of Plain Yogurt then pour in about 1/4 of the milk, whisk extremely well. Then add the can of Sweetened Condensed Milk and the rest of the ½ Gallon of Milk and whisk well.

    *Optional: Strain the mixture through a fine mesh sieve to ensure an ultra smooth texture

  • 2)

    Fill the glass jars with the mixture, seal the yogurt jar lids. Add 1 Cup of Water to the Instant Pot, stack the jars directly in the pot (you don’t need a trivet). Seal the Instant Pot lid and choose the Yogurt setting on Normal/Medium and choose 24 Hours. Refrigerate for at least 4 hours before serving. Enjoy!

    * You can also pour the mixture directly into the Instant Pot, just don’t add any water if you want to incubate the yogurt directly in the pot.

    * For 8-6oz Jars or 12-4oz Jars: Use 5½ Cups Milk, 1½ Tablespoon of Plain Yogurt and ¾ Cup Sweetened Condensed Milk

↓ Supplies to make this recipe ↓

 






6 Comments

  • Nicole

    February 21, 2020 at 3:41 pm

    Can I omit the sweetened condensed milk?

    1. Van

      February 23, 2020 at 10:02 pm

      Hi Nicole, yes you can omit the sweetened condensed milk.

  • Kathleen

    March 3, 2020 at 5:42 am

    Can I use regular whole milk and just do the boil before adding the starter and condensed milk? Also, if I wanted to make a full gallon of milk, would I use 2 full cans of the sweetened condensed milk, or would that make it too sweet?

    1. Van

      March 3, 2020 at 8:33 am

      Hi Kathleen, yes you can use regular whole milk and boil it, just make sure it cools to 115F before adding the starter. If you make a full gallon, you can use 2 cans of sweetened condensed milk if you prefer – it won’t taste too sweet since 24 hour yogurt is quite tart.

  • jennifer mctague

    March 29, 2020 at 11:58 am

    Hi Van.
    Help, I am so confused. I want to start making yogurt at home for all the health benefits and for what you said about the 350 billion CFU’s of good bacteria it contains. What confuses me is the pasteurization of milk and then the boiling of it which the recipe requires. I’ve been reading that the process of pasteurization, in itself, kills good bacteria. Can you shed any light on this subject matter for me. I feel like everything I read just makes a vicious circle of doubt. I just finished antibiotics and want to do the right thing for my body and would like very much to have healthier eating habits for my family and i.

    I am definitely going to try your recipe, regardless because it certainly has to be better than the yogurts sold at the grocery store.

    Thank you!!

    Jennifer

    1. Van

      March 30, 2020 at 8:04 am

      Hi Jennifer, I think you’re referring to bacteria that’s present in raw milk vs bacteria / probiotics that’s in yogurt – those are two different things. Pasteurization does destroy natural antibodies that are present in raw milk, but it also destroys harmful bacteria, which is needed considering how milk is produced now – but beneficial bacteria / probiotics will still be present when you turn the milk into yogurt. The process of yogurt making, requires you to heat the milk to at least 180F – this changes the protein structure in the milk, which allows it to become thick. If you don’t heat the milk, you can still make yogurt, it will just remain liquid. You can use ultra-pasturized milk to skip the heating step is UP milk has already been heated to 280F. Hope this helps.

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