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–+ servings
Ebonie Garnica

Thick 24-Hour GAPS Yogurt With Gelatin

Four cups of whole milk cultured with three tablespoons of prepared homemade yogurt and thickened with 1¾ teaspoons gelatin. Heat and cool the milk on the stove, culture in the Luvele at 110°F for at least 24 hours, then chill completely. Full GAPS after the ingredients are introduced.
Print Recipe
Minimum Culture Per Batch 1 day
Servings: 4 cups (about)
Course: Breakfast, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups pasteurized non-UHT whole milk Fresh organic whole milk where available.
  • 1 3/4 teaspoons plain unflavored grass-fed gelatin powder Use gelatin that sets when cold, not collagen peptides.
  • 3 tablespoons prepared homemade 24-hour yogurt Plain completed culture, used as starter; plain additive-free live commercial whole-milk yogurt can start the first batch.

Equipment

  • Stainless-steel saucepan
  • Food thermometer and whisk
  • Luvele Pure Plus LPPYM300WUSA with 2-liter glass container, lid, water bath and outer cover
  • Clean small starter-mixing cup
  • Covered glass refrigeration container

Method
 

  1. Prepare the milk. Pour the four cups of pasteurized non-UHT whole milk into the saucepan. Heat gently to 180°F, stirring regularly along the bottom so the milk does not scorch. It will steam as it heats. Keep it below a rolling boil, then take the pan off the heat.
  2. Cool and dissolve the gelatin. Let the milk cool to about 115°F. While whisking, sprinkle in the measured gelatin gradually. Continue whisking until no dry granules or clumps remain. Work around the sides and bottom of the pan too.
  3. Add the starter at 110°F. Cool the milk further to 110°F. Smooth the three tablespoons of prepared yogurt with a little of the cooled milk, then whisk that mixture through the batch. Do not add the starter during the 180°F heating stage.
  4. Culture in the Luvele. Transfer to the matching glass container and fit it into the prepared water bath with its covers. Select 110°F and allow at least 24 hours of culturing in the GAPS range of 105°F to 113°F. Leave the container undisturbed.
  5. Chill completely. After fermentation, cover and refrigerate the yogurt in glass until cold throughout. Judge the thickened texture after chilling, then measure portions for serving or cooking.

Notes

Keep the four-cup milk, 1¾-teaspoon gelatin and three-tablespoon yogurt-starter quantities. Prepare the plain yogurt component before starting, or use plain additive-free live commercial whole-milk yogurt for a first starter. Pasteurized milk is heated to 180°F under the GAPS preparation, cooled to about 115°F for gelatin, then to 110°F for starter. Culture at 110°F for at least 24 hours in the GAPS range of 105°F to 113°F, then refrigerate until cold throughout. Warming, cooling and chilling are additional to the minimum culture; no fixed total is given. The GAPS FAQ notes a tiny amount of lactose may remain and gives 36 hours or longer for especially sensitive people. For 2× use two original-size Luvele batches/cycles. For plain yogurt or whey-making, follow the separate plain-yogurt component method. This thickened recipe is presented for Full GAPS; do not infer powdered gelatin’s Intro placement from naturally gelatinous meat stock.

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