Stay tuned to this post. I am working on recipes to make Dr. Davis style probiotic dairy. It is not technically a yogurt, but is made using the same techniques. The main difference is the use of specified bacteria and a fermentation time of 36 hours which increases bacterial numbers to the twelfth power! Commercial yogurt is not comparable. I’ll update this post with exact recipes and techniques as soon as I have them dialed in.

I’ve talked about the benefits of fermented foods in the sauerkraut and kimchi sections. I’ve also warned about the raw components in milk that we don’t want to ingest. Fermented dairy is a different. The fermentation process reduces or eliminates the compounds we don’t want and adds in the beneficial compounds we do want. I’ve been experimenting with different types of bacteria and milk products and am not ready to post the winners just yet. I don’t have enough data yet to talk about some of the health claims but I can tell you this is the most delicious “yogurt” type food I have ever tasted. I won’t be buying much off the shelf yogurt anymore. As with all Dr. Dan recipes, until I have it in my normal food rotation I won’t post it.