Can probiotic yogurt can be prepared at home from an available in market?

Preparing probiotic yogurt at home using a store-bought yogurt as a starter is feasible, but it's important to ensure that the purchased yogurt contains live active cultures. Here are the general steps to make homemade probiotic yogurt:

Ingredients:

1. Full-fat milk (preferably organic and homogenized)

2. Plain, unsweetened yogurt with live active cultures (as the starter)

Equipment:

1. Medium-sized pot

2. Thermometer

3. Glass jars or containers with lids

4. Yogurt maker or a warm place to incubate the yogurt (such as a turned-off oven with a pilot light or a warm corner of your kitchen)

Instructions:

1. Heat the Milk:

- Pour the full-fat milk into a medium-sized pot and heat it over medium-low heat until it reaches 180°F (82°C). Stir the milk occasionally to prevent scorching.

2. Cool the Milk:

- Remove the pot from the heat and let the milk cool down to 115°F (46°C). This step is crucial to ensure the survival of the beneficial bacteria.

3. Add Starter Yogurt:

- Once the milk has cooled, whisk in a spoonful (about 2 tablespoons) of the store-bought plain yogurt with live cultures. This will serve as the starter for your homemade yogurt.

4. Incubate:

- Pour the mixture into glass jars or containers with lids.

- Place the jars in your yogurt maker (following the manufacturer's instructions) or find a warm place to incubate them. Maintaining a warm temperature (around 100-110°F or 38-43°C) is crucial for optimal bacterial growth.

5. Wait:

- Let the yogurt incubate undisturbed for 6-8 hours or overnight. The exact time may vary depending on the temperature and the desired thickness of the yogurt.

6. Refrigerate:

- Once the yogurt has thickened and set, transfer the jars to the refrigerator. Refrigerating the yogurt will stop the fermentation process and allow the flavor to develop.

7. Enjoy:

- Your homemade probiotic yogurt is ready to enjoy! It stays fresh for about 1-2 weeks in the refrigerator.

Remember that the success of homemade yogurt depends on maintaining the right temperature for incubation. For best results, follow the instructions provided in your yogurt maker (if you have one) or monitor the temperature carefully using a thermometer.

Note:

- When using store-bought yogurt as a starter, it's best to choose a plain, unsweetened variety that contains live active cultures. Some products may contain added sugars or artificial sweeteners, which can affect the fermentation process.

- If you're happy with the results of your homemade yogurt, you can save some of the finished yogurt to use as a starter for your next batch. This will help maintain a consistent culture.