Making Probiotic Yogurt
Making and consuming freshly-made probiotic yogurt using the Incubator.
Selecting the best milk for making Progurt Probiotic Yogurt, in Canada.
If available in your area, the easiest milk to use is asceptic, shelf-stable, boxed UHT* (Ultra High Temperature) Full Cream Milk Whole Milk. *UHT Milk may also be termed Long Life / Ultra Pasteurized / Bio Pasteurized. It is usually found in grocery stores in the shelved, non-refrigerated section. However, UHT full cream milk is rare to find in Canada.
Here are several other best milk options for our Canadian customers:
1) Fresh full fat whole milk (3.8% milk fat), organic, non-organic, and grass fed fresh milks are all available. Fresh milk requires a light boil (scalding) for a few moments before making the Progurt yogurt, in order to kill any competing bacteria in fresh milk. After light scalding for 5 mins, allow the milk to cool to 110F or lower, before pouring it into the inner incubator tub, filling to just under the curved lip of the tub.
2) Lakspray Full Cream whole milk powder, available in some Indian and East Asian Markets, is easier to use as it does not require boiling. The powder must be reconstituted with filtered water before pouring into the incubator tub: fill a pot or kettle with 1L filtered or spring water and warm it up without boiling (up to 110F). Add 250 ml of Lakspray whole milk powder into a bowl and add the warm water while stirring with a whisk until the milk is smooth and creamy. More powder means thicker yogurt.
Plug in the Progurt Incubator: A red light will illuminate, indicating it is on.
Remove the Inner Tub: Fill clean inner tub with 1L of properly prepared whole milk (as above).
Pour in Sachet: Once the milk is in the tub, pour the entire contents of one Progurt Probiotic Sachet into the milk, while stirring gently with a long spoon or fork.
Mix and Seal: Stir the milk and contents gently but well, and firmly close the seal-tight lid, checking that all four corners are properly in place.
Incubate: Put the sealed Incubator Tub into the Incubator, and leave for 12-14 hours or more. Longer incubation means a more tart flavor.
Refrigerate and Enjoy: Once the yogurt is solid, refrigerate it, and turn off the incubator. A few hours in the fridge or overnight means more solid yogurt. Enjoy!
General Directions for Use of Progurt Probiotic Yogurt
Consume a minimum of 200ml or more of freshly-made Progurt Probiotic Yogurt per day. Can add Progurt Prebiotic Syrup to sweeten, and fresh organic fruit or berries, if desired.
Always make Probiotic Yogurt with clean hands. Please ensure Incubator Tub is clean and dry before you begin making Probiotic Yogurt. Please Note: Probiotic Yogurt cannot be made using already-made Probiotic Yogurt as a starter culture. The strains of bacteria contained in the Probiotic Yogurt are indigenous to the human gastro-intestinal tract and will not replicate.
Regarding Various Milk Types that can be used to make Progurt:
UHT Whole Milk (3.8% milk fat or higher) If available in your area, this is the easiest milk to use as it does not require boiling or reconstituting. Simply add 1L directly to the incubator tub, and follow usual directions above.
Why UHT/Ultra Pasteurized and/or other forms of Sterile Milk? The milk must be sterile as all the bovine bacteria that naturally resides within the milk from the cow must be eliminated so the beneficial Human Probiotic Isolates can freely replicate and ferment without clashing. The UHT/Ultra Pasteurized Milk is simply a sterile medium. The probiotic formulation has been designed to replicate in a sterile environment. It is necessary to have the specific fats, proteins etc., that are generally found only in full cream cows milk.
Fresh whole milk, organic or non-organic, grass fed or regular - requires boiling.
Full cream whole powdered milk, organic, grass fed or regular - requires reconstituting.
Fresh Raw Milk
Raw Cow’s milk must also be lightly boiled for a few minutes first, and then let cool to room temperature, before making the Progurt Probiotic Yogurt.
The only non-dairy, Vegan friendly alternative milks that can be successful are Soy Milk and Coconut Cream.
Other Nut Milks
Generally, Nut Milks will not work as the beneficial probiotic bacteria will not replicate and ferment within them. The fats and amount of fats are very different to those found in Cow’s Milk.