HOW TO MAKE GCMAF YOGURT
Instructions on how to make gcmaf yogurt. We will take advantage of the goodness of fermented colostrum when used with correct ratios of probiotics that produce the enzymes ß-galactosidase and sialidase (most don't). Not any mix of probiotics will do, please choose a proven gcmaf making kit such as Glyco-D or other gcmaf yogurt making kits. If trying to make gcmaf yogurt with other unproven probiotic you will get inferior results.
You will need:
Method:
This is an easy to follow how to make gcmaf yogurt instructions. If your yogurt does not thicken up you can still drink it, it just means that the temperature was too cool for the bacteria to multiply in large numbers. Usually this does not happen in Summer.
If this happens next time you will need to find a warmer position for the yogurt or use a yogurt maker on its coolest setting under 30oC (86oF) is best.
Instructions on how to make gcmaf yogurt. We will take advantage of the goodness of fermented colostrum when used with correct ratios of probiotics that produce the enzymes ß-galactosidase and sialidase (most don't). Not any mix of probiotics will do, please choose a proven gcmaf making kit such as Glyco-D or other gcmaf yogurt making kits. If trying to make gcmaf yogurt with other unproven probiotic you will get inferior results.
You will need:
- 1 Litre or 1 quart of full fat cows milk
- 1 Packet of Glyco-D or other gcmaf yogurt making kit (This will contain the needed colostrum, prebiotics, probiotics)
- 1 Kitchen pot (to heat milk in)
Method:
- Add all the milk to a pot and heat on medium heat until the milk just starts to boil, foams up and rises around the edges.
- Remove from heat and allow to cool to room temperature (or just warm).
- Remove skin that has formed on top of the milk and discard.
- Add your Glyco-D or other gcmaf yogurt making kit to the milk ,either add of packet(s) to the milk and mix using a whisk or
- Make a paste using a small amount of the milk first then whisk back into the milk.
- Once your powders are dissolved and mixed into your milk you will need to cover with some foil and move to a warm place.
- Do not move the gcmaf yogurt for 24 hours.
- After this time lightly check the yogurt mixture by running a spoon across the top if its thick, its ready to mix and transfer to a jar or other container for storage in the refrigerator. You can also strain the yogurt if your prefer.
- If the yogurt is still runny its most likely due to cooler temperatures, you should leave it for another 12 to 24 hours letting your gcmaf yogurt thicken.
This is an easy to follow how to make gcmaf yogurt instructions. If your yogurt does not thicken up you can still drink it, it just means that the temperature was too cool for the bacteria to multiply in large numbers. Usually this does not happen in Summer.
If this happens next time you will need to find a warmer position for the yogurt or use a yogurt maker on its coolest setting under 30oC (86oF) is best.
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