Probiotic Yogurt made with Cutting Edge Cultures

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

yogurt starter culture

💰Cheaper: buttermilk

Buttermilk can be used as a starter culture in a pinch.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often cheaper and adds a unique flavor.

vanilla extract

💰Cheaper: vanilla essence

Vanilla essence is a more affordable alternative.

Sterilize all equipment including a pot, whisk, thermometer, and yogurt jar.

Pour 2 L of full cream milk into a pot and gently heat it to 82°C (180°F), whisking occasionally to prevent burning.

Once the milk reaches 82°C, remove it from the heat and let it cool to below 38°C (100°F).

Pour the cooled milk into your yogurt-making glass jar.

Whisk in one package of Cutting Edge cultures yogurt plus starter culture into the milk.

Put the lid on the jar and place it into your yogurt maker.

Pour water into the base of the yogurt maker up to the '2' line indicator and cover it.

Set the yogurt maker temperature to 38°C (100°F) and the time to 7 hours, then press confirm to begin incubation.

After 7 hours of incubation, place the jar into the fridge to cool and set for at least 6 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens