Homemade yogurt, natural probiotic

 

 

Pin It       





The term pro-biotic is derived from Greek and means "pro-life" is the antonym of antibiotic, which means "against life". Pro-biotic was initially defined as living organisms that exert beneficial effect when taken in the balance of intestinal bacterial flora of the person who consumed them. After a time the term was expanded to: living organisms that when ingested in number (concentrated) exert beneficial effects on health for his action in the intestinal tract. A more current definition of pro-biotic is: food supplement, rich in live microorganisms that beneficially affects your consumer by improving the intestinal microbial balance. Therefore, pro-biotic foods are those rich in bacteria that produce beneficial effects on intestinal flora, usually indicated to prevent and treat diseases as indicated below. Several microorganisms are known as pro-biotic, including lactic acid bacteria, lactic acid bacteria and yeasts not. The most known bacteria that function in the body are Lactobacillus and Bifidobacterium.

Ingredients

• 1 gallon of pasteurized organic milk
• 2 cup plain yogurt

Instructions:

1. As in the preparation of other yogurts, heat the milk slowly, preferably in a stainless steel pot until it reaches the temperature of 80o C or 179,2oF.
2. Let cool to the temperature of 45 o C or 113,8o F. Preheat the oven for 5 minutes.
3. Remove pan from heat and add 2 cups of yogurt, stirring well in a small bowl first. If using powder, mix it in a small container with some warm milk to form a paste semi-liquid, then return this folder to the pan of milk, stirring well (you can also play directly in milk powder and beating the contents of the pan with a mixer).
4. Turn oven off. Cover the pan and place it in the oven off. Cover it well and line with thick towels. Close the oven door and wait for 6 to 12 hours, or overnight. Remove and refrigerate. Consume within 15 days.