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Full Cream Yogurt-Great Probiotic

on April 16, 2013

I am lucky to get lovely heavy cream straight from an Amish dairy, so I decided to make some full fat yogurt and get the milk out of the equation. You make it the same as regular yogurt, and the taste is incredible. I find 1/4-1/3 cup more than enough to eat, and my spouse puts it in his protein shake.  I will probably make a buttermilk ranch style dressing with it, too. I’m trying to increase my probiotics with fermented foods, so this is a great addition to my diet.

If you don’t have a yogurt maker, like me, the oven works fine: heat oven to about 180f, then turn oven off leaving the light on which creates just enough heat. Do this before you begin mixing.

Following the Yogimet starter directions, or use 1/2 cup plain greek yogurt instead, mix into 1/4-1/3c of lukewarm cream. Set aside.

Heat the cream in a glass pot/large measuring cup to 140F, use a thermometer to test; then cool by placing into a bowl of cold water (avoid getting water in the yogurt), and cool to between 108-11F; then add starter mixture; cover with a clean cloth and place into the oven overnight. You should have a thickened, but not stiff, yogurt (about like pudding), it will thicken when chilled.  If it is thin, add some more yogurt or starter and give another few hours in the oven. Even thin it is healthy, sort of like kefir, good to drink, cook with, or use in shakes. Store yogurt in glass in the fridge.

1.9g carb in 1/2 cup.
207 calories of which 198 are fat

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