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Making Probiotic Yogurt

Making and consuming freshly-made probiotic yogurt using the Incubator.

Directions for Use
A minimum of 200ml or more of freshly-made probiotic yogurt per day.   

Milk Type that Must be Used

Dairy Milk
Probiotic Yogurt can only be made using UHT / Long Life / Ultra Pasteurised, Full Cream Milk. Full Cream Milk may also be termed Whole Milk or Half & Half Milk. 
It is available from grocery stores in the shelved, non-refrigerated section. If you are using Ultra Pasteurised Milk that has been refrigerated, please ;et cool to room temperature then begin making up Probiotic Yogurt. 

Why UHT/Ultra Pasteurized 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 only found in full cream cows milk.

Non-Dairy Milks
The only non-dairy, Vegan friendly alternative milks that are successful are Soy Milk and Coconut Cream. 

Soy Milk
The only non-dairy, Vegan friendly alternative milks that are successful are Soy Milk and Coconut Cream. We recommend the Bonsoy Brand. 

Coconut Cream
Organic Coconut Cream Probiotic Yogurt:
2 x Coconut Cream 400ml Cans.
200ml purified water (to total 1 litre.)
1 x Tablespoon of Soy or Sunflower Lecithin.
1 x Probiotic Sachet.
Mix well.
Incubate for 14-24 hours.
Mix well.
Refrigerate overnight.

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 Cows Milk. 

Fresh Raw Milk
You can use farm fresh raw Cows Milk, but you must scald it (bring it briefly to boil) first then let cool to room temperature, then make up Progurt.

 

 

1. Plug in Incubator.
Plug Progurt Incubator in. A red light will illuminate indicating it is on.


2. Fill Clean Inner Tub with Milk.
Pour one carton of UHT / 
Long Life / Ultra Pasteurised, Full Cream Milk* into the One Litre Incubator Tub.


3. Pour in Sachet.
Pour entire Progurt Sachet into the milk. Always make sure no culture is left in the Progurt Sachet.

4. Mix and Seal.
Stir the milk and contents for approximately 10 seconds and firmly close the seal-tight lid, checking all four corners.

5. Incubate.
Leave the Incubator Tub to heat in the Progurt Incubator for 12 to 14 hours.

6. Refrigerate and Enjoy.
Switch off the Progurt Incubator. Refrigerate. Enjoy.

Hygiene Tips
- Always ensure Inner Tub is clean and dry before you begin making Progurt.
- Always make Progurt with clean hands.

Please Note: Progurt cannot be made using already-made Progurt as a starter culture. The strains of bacteria contained in Progurt are indigenous to the human gastro-intestinal tract and will not replicate.

* UHT Milk may also be termed Long Life / Ultra Pasteurised / Bio Pasteurised. Full Cream Milk may also be termed Whole Milk. 
It is available from grocery stores in the shelved, non-refrigerated section.