There are two ways to make GAPS compliant yogurt. 

One method uses store bought organic milk, the other uses raw unpasteurized milk. 

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When using store bought organic milk, heat the milk up the 180 degrees. This thermometer works well.

Cool it down to 120 degrees.

In a pint of raw milk, stir in two to four heaping tablespoons of quality full fat yogurt from the store, like this one, or use your previous batch of yogurt. Yogurts like this one  or this one and this one are started with powdered culture and do not yield a good quality GAPS homemade yogurt. They are not advised as starters. To read more click here. For store bought milk, which has been heated, only two teaspoons per gallon is needed since the beneficial microbes are gone. 

Whisk until combined thoroughly.

Pour the mixed milk mixture into mason jars.

 

For making in an Instant Pot:

Put jars in Instant Pot, click on “yogurt” then immediately press “+” until the clock reads 24:00 or higher until 27:00. If this button isn’t pressed immediately, the machine will automatically default to an 8 hour yogurt brew. The machine will start itself. GAPS yogurt is left to ferment 24 to 27 hours as this ensures the lactose is consumed by the bacteria, leaving the yogurt lactose free. This brew time also ensures all of the casein, the protein in milk, has been converted to para-casein, an easy to digest molecule. To read more click here and here

For making in other methods:

If you do not have an Instant Pot, put jars in the oven with the light on for the same 24-27 hours, on a heating pad with a towel over top of the jars, on top of an old refrigerator where heat emits or in the dehydrator between 95- 110 degrees. Note, most dehydrators run roughly five degrees high which will be too hot if the dehydrator is set at 110. It can also be made by putting the jars in a soft cooler with equal numbers of mason jars filled with boiling water with the lid.

***** If you are trying to make more whey, due to a dairy intolerance, where you wish to rebuild the precursor enzymes, set the dehydrator a bit higher. Temperatures at 115 degrees or just higher will yield more whey, less yogurt. 

To make raw milk yogurt, put three heaping tablespoons of your yogurt starter or previous batch of yogurt into a pint mason jar. Pour raw milk on top leaving an inch headroom. Stir the yogurt into the milk until thoroughly combined. Raw milk yogurt does not need to be heated prior to making yogurt. Raw milk yogurt requires more starter due to the high number of enzymes in the yogurt. The good in the milk fights the starter a bit so more is required to get it started. Raw milk yogurt is teaming with more beneficial strains, as stated in the linked posts above.

Put jars in Instant Pot, click on “yogurt” then immediately press “+” until the clock reads 24:00 or higher until 27:00. The machine will start itself. GAPS yogurt is left to ferment 24 to 27 hours as this ensures the lactose is consumed by the bacteria, leaving the yogurt lactose free. This brew time also ensures all of the casein, the protein in milk, has been converted to para-casein, an easy to digest molecule. 

If you do not have an Instant Pot, put jars in the oven with the light on for the same 24-17 hours, on a heating pad with a towel over top of the jars or in the dehydrator between 95- 110 degrees.

Some people add gelatin to their yogurt to make it thicker. Yogurt made with the proper amount of starter has the same consistency of the store, after refrigerated. Gelatin is not necessary. Adding gelatin instead of more starter robs you of a higher probiotic quantity in the yogurt. It’s better to make the yogurt properly instead of adding other ingredients.

To watch a video on yogurt making, click here. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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