24-Hour Yoghurt, or GAPS yoghurt, is, as its name suggests, fermented for 24 hours. The bacteria in the yoghurt culture consumes the milk sugars (lactose), growing in numbers until there are about 708 billion beneficial bacteria in 1 cup of yoghurt. This makes it virtually lactose-free and easier to digest. Make sure you also try 24-Hour Sour Cream and Yoghurt Cheese, they’re addictive.
1.5L (6 cups) unhomogenised milk (preferably organic)
100g good-quality natural yoghurt (with live cultures and preferably no milk solids),
or 1/3 tsp bacillus bulgaricus yoghurt starter
yoghurt maker with sterilised 2L jar (or small jars to hold 1.6L),
or various jars to hold 1.6L and dehydrator,
or 2 x 1L thermoses and towels
Pour milk into TM bowl and cook 25 mins/90°C/speed 4. Cool milk to between 37°C – 40°C. (It will cool more quickly if poured into a bowl and set aside in a cool spot.) Continue with recipe as above.
The yoghurt sometimes separates slightly; just stir gently, then refrigerate. If yoghurt separates in the fridge, pour off whey (the clear liquid), reserving it for other recipes. Sometimes a batch of yoghurt will be runnier than usual – it really depends on the culture and the temperature during the 24 hours setting. It will thicken slightly in the fridge.
24-Hour Sour Cream:
This is made the same way as yoghurt, except using 1L (4 cups) pure cream (no additives, preferably organic) instead of milk, and 70g natural yoghurt as the starter. If using the Thermomix to heat the cream, stir on speed 3 rather than speed 4 so you don’t end up with a thick layer of butter on top of the sour cream! The end result will be a delicious, thick, mildly sour cream, which can be served as a condiment with meals, or eaten like yoghurt with honey or fruit. Some people find they can tolerate sour cream better than yoghurt. Store in a glass jar or container in the fridge for up to 2 weeks, or freeze for up to 3 months. Frozen sour cream may separate; stir gently to reconstitute before refrigerating.
Yoghurt Cheese (Labne):
Line a strainer with a nut milk bag, or a large piece of muslin folded into two or three layers, and place over a bowl. Pour in the yoghurt, twist top of nut milk bag or muslin tightly (or tie in a knot) and place in the fridge for 12–36 hours. The longer you leave it, the thicker the cheese will be. When the cheese is the texture you prefer, pour any whey in the bowl into a glass jar and remove the cheese to an airtight container. Store whey in the fridge to use in other recipes and store cheese in the fridge for up to 1 week. Yoghurt cheese is a great substitute for cream cheese and can be mixed with herbs and garlic to make a delicious dip. Alternatively, roll the cheese into small balls, place in a jar with some fresh herbs and cover in olive oil. This will keep in the fridge for up to 1 month.
Serve yoghurt cold, mixed with honey and/or chopped fruit, with Roasted Fruit, or in Lemon Yoghurt Cake.
Store in airtight containers in the fridge for up to 2 weeks, or freeze for up to 3 months. (Frozen yoghurt may separate; stir gently to reconstitute.) If using the yoghurt to make another batch, use within 1 week.