1 qt organic half and half
1 qt organic whole milk
2 5gm packets yogurt starter
You will need a Yogourmet yogurt maker appliance and a candy thermometer that goes up to 180 degrees.
Heat the milks in a sauce pan until 180 degrees.
Allow to cool to at least no more than 90 degrees.
Dip out a small portion of milk into a measuring cup and add the yogurt starter. Stir well and then add back into the rest of the milk batch. Stir well.
Place in Yogurt Maker. Allow to ferment for 14 hours, at least no less than 8. This helps to digest any remaining lactose, making it incredibly probiotic rich without the typical offending lactose.
This yogurt is bacterial and gut microbiome very beneficial. You might consider doing phenolic therapy if the milk continues to cause symptoms.
Amanda Plevell, PhD, CNHP is a Natural Medicine Practitioner, researching Cellular Biochemistry, and the effects that food, disease, experiences, emotions, and beliefs play into the programming of the cells, along with the resulting health expression. She is the founder of the Natural Source Companies including community WellClinics, Health Rocks Cafe online education hangout and, as a Personal and Business Transformation Expert, The Success Conditioning Academy. Author of over 28 natural health and self development books, her bestselling books include such titles as "The Genesis Code", "UnBound: Kicking Anxiety From Your Bucket List", "The Energy of Divorce", "The Real Heal", "Clean Your Plate", and "Beyond the Plate". When she's not serving at her Minnesota-based practice, she spends her time homeschooling her children along with her husband, growing her food forest.
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