24-Hour Yogurt

What is 24-hour Yogurt?

Homemade 24-hour yogurt is fermented for 24 hours at 41 - 43oC (100-110°F). The low temperature and the extended fermentation time allow the bacteria to consume all the sugar present in the milk and create billions of beneficial bacteria. A cup of 24-hour yogurt can contain 700 billion CFUs (colony forming units) of good bacteria.

Our gut has 100 trillion bacteria and they can weight up to 2 kilos. Most probiotics contain between 1- 5 billion CFUs with some potent capsules containing 25-50 billion CFUs. However, a cup of 24-hour yogurt could contain 700 billion CFUs (44 billion CFUs in one tablespoon).[5]

Nevertheless, probiotic supplements have their place in healing the gut as they contain bacteria strains that are not in normal yogurt, kefir, kombucha, kimchi or other fermented foods.

Ideally, combining both 24-hour yogurt and probiotic supplements to achieve better results in improving your gut health, boosting your immune system and fighting the diseases.

How to Choose the Right Yogurt Starter?

Choosing the yogurt starter is VERY important as each bacteria strain in the yogurt starter has different health benefits. I recommend Nature’s Goodness Kefir Turkish Yoghurt Starter as it contains Lactobacillus, Lactococcus, Leuconostoc, and Saccharomyces, which are more bacteria strains than other yogurt starters.

Lactobacillus acidophilus may help preventing and reducing cold and flu symptoms. Studies showed that L. acidophilus can boost the immune system and help reducing the risk of viral infections.[1]

Lactococcus lactis boosts the immune system, may combat allergies, hypertension, IBD, and has beneficial effects on the skin.[2]

Leuconostoc mesenteroides may help preventing and reducing cold and flu symptoms.[3]

Saccharomyces boulardii prevents and treats diarrhea, combats bacterial, parasite and fungal infections.[4]

What is the difference between Homemade and Store-Bought Yogurt?

There is a huge difference between homemade 24-hour yogurt and store-bought yogurts especially the quality of ingredients and the amounts of probiotics in the yogurt. The yogurt bacteria content depends on the quality and quantity of the yogurt starter, the fermentation temperature and the length of time the yogurt is fermented.[5]

Most store-bought yogurts contain a lot less bacteria than homemade 24-hour yogurt. They also contain thickeners, preservatives, artificial colours and flavours, and too much sugar.

Store bought yogurt is normally fermented for a short period of time (up to 8 hours) at a higher temperature and only contain ONE bacteria strain Lactobacillus acidophilus which is not as good as 24-hour yogurt.

How To Make 24-Hour Yogurt



  1. Pour milk into a medium pan and heat it slowly over low heat. Do not over boil or burn the milk.
  2. Cover the pan with the lid and cool down by placing the pan into cold water until the temperature of the puree is around 41 - 43oC (100-110°F).
  3. If you do not have a suitable thermometer, drop some milk on the inside of your wrist. If it feels just slightly warm, then the temperature is right.
  4. Dissolve the Kefir yogurt starter with some water.
  5. Pour the probiotic mixture into milk and mix it well.
  6. Pour milk into sterilised glass jars, cover with lids and place them in the oven (High-forced fan) at 40oC or use Easiyo yogurt maker.
  7. Ferment the yogurt for at least 24 hours or longer.
  8. Once the fermentation is completed, place them in the fridge and use up to one week.
  9. Reserve some yogurt to use as a culture for the next batch.

Let me know how you go in the comment below.

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