Prepare the following:
Stainless steel, ceramic or tempered glass pot
Thermometer
Wooden, nylon or stainless steel utensil for stirring
1 packet of Dr . Mercola’s Kinetic Culture Yogurt Starter
1 .5 quarts of fresh milk
Instant milk powder or pectin (optional, to thicken)
1 . Ensure all these utensils are thoroughly washed and dried before starting to
make yogurt .
2 . Add 1 .5 quarts of milk to the stainless steel, ceramic or glass pot . Dr . Mercola
recommends high-quality raw, unpasteurized milk, preferably AGA (American
Grassfed Association) Certified, or Organic Certified . You can use whole, reduced fat,
or skim milk . For best results use milk that is still within its sell by date . Do not use
ultra-high-temperature (UHT) or canned milk as the yogurt may not set up properly .
OPTIONAL: Adding instant milk powder or pectin to the milk can be done at
this stage . Doing so will make a thicker yogurt . Start with 3-6 tablespoons
and customize to your taste preference . Stir well to ensure all powder is
dissolved before heating .
3 . Heat milk to 185°F (85°C) . This is best accomplished using a double boiler or
a water bath to avoid scorching milk . Milk should be stirred frequently with a
clean utensil .
4 . Keep milk at 185°F (85°C) for 30 minutes - this will help give a thick consistency .
Continue to stir frequently during this time with a clean utensil .
5 . Cool milk to 110°F (43°C) - this is best accomplished in a sink or pan filled with
cold water . During cooling it is also helpful to stir occasionally . If using a glass
pot, make certain it is tempered glass to avoid cracking when cooled . If using a
Dr . Mercola Healthy Home Ceramic Pot, do not submerge in cool water as this could
cause breakage due to thermal shock .
6 . Add one packet of Kinetic Culture Yogurt Starter and stir well with a clean utensil .
7 . Pour mixture equally into the glass jars .
8
Instructions For Use
