Dairy-Free Probiotic Yogurt Recipe, Featuring L-Biome

A healthy gut is crucial to overall health, influencing numerous physiological systems beyond just digestion to also include nutrient absorption, immune system, and mental well-being - and probiotics play a major role in promoting a balanced gut microbiome. While traditional dairy yogurt is touted as a rich source of probiotics, the Longevity Diet recommends eating a mostly vegan diet, which includes minimizing (or eliminating) dairy intake. So, we've created a DIY yogurt recipe using nut milk and our L-Biome probiotic capsules. Enjoy, and reap the benefits of a happy gut!

Ingredients:

• 1/2 gallon nut milk (such as unsweetened almond, cashew, or coconut)
• 2 L-Biome probiotic capsules 
• Thermometer (optional but helpful)
• Yogurt strainer or nut milk bag (optional, if you would like to make thicker yogurt)

You will also need:

• Large soup pot
• Large towel or blanket
• Heating pad
• Mason jars (for storage)
  
  

Instructions:

1. Heat the Milk:
• Pour the nut milk into a large soup pot.
• Heat over medium-low heat until it reaches 185°F (or looks frothy and steamy with small bubbles forming, but not boiling). 
  
  
2. Cool the Milk:
• Turn off the heat and remove the pot from the stove.
• Allow the milk to cool down to between 100°F and 115°F. You can do this naturally or speed up the process by submerging the bottom of the pot in an ice bath.
• The milk should be warm but not hot to the touch. A good rule of thumb is that you should be able to hold your (clean!) finger in the milk for a count of 10.
  
  
3. Add L-Biome:
• Open two L-Biome capsules and sprinkle the contents into the cooled milk. Whisk thoroughly to combine.
  
  
4. Ferment the Yogurt:
• Cover the pot with a lid, then wrap it tightly in a large towel or blanket.
• Place the wrapped pot on a heating pad set to low and let it ferment for 24 hours. The goal is to maintain an even temperature of around 110°F during this period.
• For a less tangy yogurt, you can ferment for as little as 8 hours (opting instead to put the pot in a proving drawer, in the oven with the oven light on, or placing it in a cooler with warm water) - but for a thick, tangy, and probiotic-rich yogurt, aim for closer to 24 hours.
  
  
5. Thicken and Store:
• Once the fermentation period is complete, spoon the yogurt into mason jars for storage. The yogurt will thicken further as it cools in the fridge.
• If you prefer thicker yogurt, transfer it to a yogurt strainer or nut milk bag and let it drain for 8-12 hours, or until it reaches your desired consistency.

Tips and Usage:

• How long will homemade yogurt last?
• Homemade yogurt typically lasts 2-3 weeks in the fridge. It may get tangier over time, so always use your senses to check for spoilage.

• Tip: Add a few scoops to your  L-Protein  for an extra creamy meal replacement or post-workout shake that supports muscle health, without accelerating aging.