Not all cow’s milk was created equal. If you have trouble digesting regular cow’s milk or it makes your stomach feel a bit wrong, you might want to try A2 milk. The A2 difference is not the result of filtering, processing or genetic engineering but rather breeding. All cows’ milk naturally contains protein, but different breeds of cows produce milk with different protein structures.
Regular, store-bought cow’s milk contains a combination of A1 and A2 beta-casein, but a2 Milk contains only A2 beta-casein. Research has shown that the A2 milk protein is digested differently and may be a healthier option. This a2 milk yogurt makes thick, tub-set, creamy yogurt and is definitely worth a try if you struggle to digest regular milk.
Interestingly, cows are not the only animal to produce the A2 milk protein. Camels produce exclusively A2 milk, and goat milk, which is well known for being a sensitive dairy option, has little - to no A1 protein. The Luvele kitchen is currently working hard on perfecting a camel milk yogurt recipe, and you can find our goat milk yogurt recipe here. Both are thinner, drinking-style yogurts.
We have experimented with and compared fresh a2 Milk as well as dry a2 Milk powder and love the versatility of both products. Either of the two products or a combination of fresh milk and dry powder, will reliably give you thick, spoonable yogurt and the best part – you don’t need to heat the milk first! The yogurt pictured was made with dry milk powder only – and it was so simple.
The a2 recipe method below does not heat the milk before incubation. If you follow the Specific Carbohydrate diet (SCD) or would simply prefer to prepare your yogurt in a traditional method, please feel free to heat the milk. It is well known that heating and holding the milk between 160º-180°F (71°-82°C) produces thicker yogurt. See this cow’s milk yogurt method for instructions.
Adding half a cup of dry milk powder to fresh milk produces thicker yogurt. Find out how in our tips for thickening yogurt or click over to our recipe for the thickest tub set yogurt here.
Note: Use only fresh a2 Milk for SCD & GAPS.
We love to hear from you. Please tell us which yogurt making method you prefer.
1-2 Litres fresh, full cream a2 Milk or full cream a2 milk powder, prepared following the instructions on packet.
Yogurt starter culture
1. Pour the milk into the yogurt making jar
a) Using a2 dry milk powder – Combine the powdered milk and water in the Luvele yogurt making jar, following the instructions on the packet. Cold water may be used as the Luvele yogurt maker will heat the milk to the required temperature for making yogurt.
b) Using a2 fresh full cream milk – Pour the milk, straight from the fridge into the yogurt making jar.
2. Add the starter culture and gently whisk it in.
Each starter culture will come with different instructions. Please use the amount specified and follow the instructions unique to your starter culture.
3. The milk is now ready to begin fermentation.
Put the lid firmly on the glass yogurt jar and place into your yogurt maker. Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
4. Begin fermentation.
Place the cover lid on top. Use the digital control panel to set the temperature to 38° C, the time to between 12 - 24 hours and then press ‘confirm’ to begin incubation. For more information on incubation times, read ‘time and temperature make all the difference to homemade yogurt’.
5. When fermentation is complete.
Remove the yogurt maker lid and gently lift out the glass jar. Straight from the yogurt maker the a2 milk yogurt will be warm and runny. Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.
6. Place the tub in the fridge for at least 6 hours to chill and set.