Should have listened to spouse
On my way to the grocery store as soon as it opens
Should have listened to spouse
On my way to the grocery store as soon as it opens
I try to eat greek yogurt everyday.
I can’t remember the name though...
Stoneyfield has this:
"Stonyfield Organic Whole Milk Probiotic Yogurt, Plain, 32 oz.. Stonyfield Organic is making it easier and more delicious to up your probiotic intake – after all, having the right balance of bacteria in your gut is vital to maintaining good health. Treat yourself to a whole milk yogurt with billions of probiotics in each serving, and live and active cultures including S. thermophilus, L. bulgaricus, Bifidobacterium BB-12®, L. acidophilus, L. paracasei and L. rhamnosus."
We use this as starter culture and culture a gallon of milk at a time split between 2 1/2 gallon containers with lids. (Once every one or two weeks.) I can usually get 3 batches on from a culture starter before I need to buy more.
Since its important to her encourage the Mrs. to learn to start making this and save some money! **Bring a gallon of milk to a simmer, about 15 min for me; Stir the bottom of the pot with a flat implement the last 6 or 7 min (To prevent it burning to the bottom of your pot!) Allow to cool, or cool in a water bath.
Once between 100 and 105 F, strain 2 cups of the milk through a fine mesh collender (To remove any congealed or burns amounts) into one of your containers; add 1-2 cups of Stoneyfield or other yoghurt starter: again using the collender, pour an additional amount in and stir again; divide the culture between your 2 containers, add additional heated milk until both are full and cover containers with the lid.
Culture in a warm space at about 85-90 degrees for about 10-12 hours. I do this in the oven with only the utility light on. (Do not accidentally turn it the oven on! Put a note on the oven if neccessary!) Once it has set up move to the refrigerator.