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https://www.luvele.com/collections/yogurt-maker
24-hours is the yogurt fermentation sweet spot. 24 hours is considered an optimum homemade yogurt sweet spot. After 24 hours the lactose in the milk starts to dwindle, putting stress on the culture. After 30 hours the culture may begin to starve and the yogurt may spoil. 24 Hour yogurt must be homemade
https://healthygut.com/scd-legal-yogurt-is-the-difference-maker-dont-eat-it-at-your-own-risk/
Homemade 24-hour yogurt is fermented for 24 hours at 100-110°F. The low temperature and long ferment 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 CFU’s (colony forming units) of …
http://www.siborecipes.com/24-hour-yogurt.html
Fill the outer container of the yogurt maker with warm water to the appropriate mark. Place the inner container back into the yogurt maker, turn it on, and allow the yogurt to ferment for a minimum of 24 hours. (donʼt leave it in for more than 34 hours.) Remove the inner container and refrigerate.
https://glutenfreehomestead.com/2016/06/how-to-make-delicious-24-hour-probiotic-yogurt-every-time/
https://thehealthygut.com/recipes/24-hour-yoghurt/
Pour the milk into a large saucepan. Heat until between 98.5F-113F. Stir in the yoghurt starter culture and honey. Mix well to combine. Pour the milk into your yoghurt maker and leave for 24-hours. Once it has fermented, remove from the yoghurt machine and place in the fridge to firm and chill.
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