Dr. Mariana Light's Cultured Yogurt, Sour Cream and Butter (Plant Based)

Besides ARP Tech natural health products and many incredible plant based health and agricultural developments and innovations, Dr. Mariana Light has invented the world's most easiest and fastest ways to make the cultured and most delicious plant based cheese ever! She has also developed the tastiest plant based yogurts, ice creams, creamy drinks, etc. which she will share with you all soon in her upcoming books, and courses as just one of the many wonderful topics that will bless your journey in this world.

You will never find anything like this anywhere else! She has perfected this just one of many of her hobby arts, since the year of 2011 and is finally ready to share this knowledge with all who are ready to make the world's most delicious, most nutritious, yet easy and fast to make cultured vegan cheese, right in your own kitchen, and which you will never find anywhere else.

Pictured below is her vegan Dill Havarti, and it tastes like the real deal. Recipe and instructions will be available in her new book: "Out of this world" Delicious and Nutritious Plant Based Cheese, soon. 

Even if you are currently making your own vegan cheese or a business that is offering plant based cheese you are in for the most delicious surprises that will help guide you to become a top success, since there is nothing like these incredible recipes, anywhere in the world. It took dedicated experimentation over many years to develop these recipes and you will know it when you start enjoying them.

These kind of recipes actually taste "out of this world" and act very close to a real dairy cheese, yet are actually much more nutritious and so much better for your health.

In this way, with Dr. Mariana's guidance even the professional vegan factories and other small artisan vegan cheese makers will be able to create much better vegan cheese and will appreciate her knowledge and inventions. 

She has developed practical solutions even for people with various food allergies to be able to enjoy her plant based cheese recipes, and those options are stated with every recipe in her book.

Off the topic, but she has created many natural Health Protocols that will be available in her many Health Courses, among which one is on How to Rid yourself of ALL Allergies naturally and permanently, which is a whole new subject we won't go into here, but her specified health protocols will be available soon. She has been educating and helping mankind in a health field since the year of 1996, and not only has a vast health knowledge on healing, longevity and health, but has a natural gift of energy and sound healing ability since her childhood. 

So you will need to get her New Recipe Book: "Out of this world" Delicious and Nutritious Plant Based Cheese once it becomes available.

With her guidance and easy instruction you will be the most successful and sure to please your taste buds and your loved ones! 

To keep you posted on her upcoming books and courses, and if you have not already, please Subscribe at the Footer below (right hand side) or at the Popup menu at www.youtheternalsupreme.com

Please share this info on your social media and with your friends, because together we can make this world a healthier place by educating everyone how to make the most delicious plant based cheese. Why? Because it is simply not only healthier, but most delicious. We foresee that in a near future more artisan cheese makers will use Dr. Mariana's guidance and help to offer these healthy cheeses to their communities. It is a lot of fun to make.

We offer different sizes of our YES! Coconut Cream, including bulk of our YES! Certified Organic Coconut Cream - the only cream that Dr. Mariana was able to bring forth that was mild enough and the most suited and would actually give her the results that she was after as a healthier dairy alternative. 

For wholesale prices for plant based factories and artisan cheese makers please inquire at:  techsupport@youtheternalsupreme.com

Many years ago, as one of her hobbies, she used to own her pet milking cows and used to make dairy cheese, but had to give it all up for better health. Besides these most amazing recipes, she will share her miracle stories in her book that will inspire you greatly...

Below are some Recipes with our YES! Coconut Cream on how to make the Basic Yogurt, Immunity Yogurt, Sour Cream and Butter.

This Cream is unlike any other Coconut Cream or product! It is extracted in a special way that makes its taste mild enough in order to make it suitable for all the plant based dairy recipes (yogurt, cheese, ice creams, whip cream, butter, butter cream for cake frostings, etc.).

We now offer it in a Cultured Version for a much quicker way to make your Cultured Non-Dairy recipes.

Number 1:

How to make a Creamy Cultured Yogurt from YES! Coconut Cream 

1. You can make a double amount of Classic Yogurt for every ounce of YES! Coconut Cream or YES! Cultured Cream. This Yogurt has a nice creamy consistency good for pouring and it takes 1 part cream to 1 part water. 
2. If you want it bit more creamier like a Greek Style, you can dilute it less and do 1 part of Cream and 1/2 part of water, before you start making the yogurt as per bellow's Recipe.
3.  You can also play with the consistency and creaminess that you like, so you can mix 1 part of YES! Coconut Cream (cultured OR non cultured) and even less water, like 1/3 part. 
4. You will need to use our natural thickener to emulsify and thicken your Yogurt: Thick IT Powder, made from Organic Rice Starch, Organic Acacia Fiber, etc. This gives the most satisfactory results. Alternatively, you can try and thicken it with Organic Arrowroot Starch only, but the results will not be the creaminess of the full yogurt texture that you will get with using our Thick IT Powder, which we designed for this use in particularly after a lot of experimentation with various ingredients.
5.  In order to make your plant based Yogurt have a good nutritional value and additional needed Protein, we have created the Protein Meal, made of Certified Organic Almonds (slightly alkaline in pH) and which were cold blanched and milled to the perfect oil ratio consistency we needed for the best results. This Meal not only adds perfect nutritional value of protein and healthy fats, but a nice texture and taste.
6. You will need to use a high speed blender, in order to pulverize the Protein Meal and all of the ingredients into a smooth consistency.
7.  In order to add more health properties you can make our YES! Immunity Yogurt (recipe below), which has additional nutrients and still a wonderful taste! 
8.  REMEMBER: You can create the creaminess and texture that you like, as explained above, but below Recipe is a great starting point for you to learn the steps first and then experiment and see what textures do you like the most.

1. Method for a Classic Pourable Yogurt:

Decide which one of our Coconut Creams will you use FIRST:

A) YES! Coconut Cream (if you had it frozen you need to thaw it out first). This one is not cultured, and it is not sour. It can be used for making whip creams, ice creams, puddings, pies, chocolate drinks, sweet butters, cake fillings, creamy drinks, etc. and this one will need to be Cultured first with the Live Probiotic Cultures in order to develop its sour yogurt taste and health qualities.

If you decide to use this cream, you will need to Culture it by warming it up to a slightly warm temperature, adding some probiotics and letting it sit for at least 24 -48 hours to sour.

OR

B) YES! Cultured Coconut Cream (thawed out first). This one is already sour and already has live Probiotic Cultures, and it is ready to be made into plant based yogurts, cheese, etc., and there is no need to wait to Culture it. Using this one is a faster way to make the Yogurt, or any other of our cultured plant based cheeses, or cultured butter, but since the heat is used during the processing of Yogurt and Cheese in particular, you can add additional cultures at the end of the process (explained below) to bring more live cultures into the finished product, as well as the nutritional value of the cultured recipes you will be making below.

RECIPIE:

STEP 1: WARMING THE CREAM PRIOR TO ITS USE:

Warm up the Cream of your choice first prior to use on a medium heat in a cooking pot. Do not overheat, it only needs to be luke warm, since this makes it more liquid in its consistency and easier to work with.

STEP 2: PLACE IN A HIGH SPEED BLENDER. Add 1 measuring Cup (8 oz) of the warmed Cream of your choice and 1 measuring Cup (8 oz) of water.

STEP 3: Add 4 teaspoons of thickener Thick IT.

STEP 4: Add 1/4 tsp Himalayan Salt, and a 1/4 tsp. of natural sweetener, like Coconut Sugar. This brings balance to the taste and flavours.

STEP 5: Add 1 Tablespoon of Protein Meal, which adds the benefits of good protein to its nutritional value.

STEP 6: Blend on high in a high speed blender until nice and smooth.  

STEP 7: Transfer into a cooking pot and slowly bring to boil on a high temperature constantly stirring, making sure it does not burn the buttom of the pot. Stir for 1 minute under high temperature and lower the heat to medium and stir for extra 3 minutes. You will see it will start to thicken. 

STEP 6: Take off the heat and allow to cool for 10 minutes to a lukewarm temperature before you mix in Live Probiotics to the mix. 

Please Note: 

If you are using the Number 1 version of our non cultured Cream above, you need to do the STEP 7, below. If using our Cultured Cream then move into the STEP 8.

STEP 7: Mix in 1/8 teaspoon of our 16 Strain Probiotic Powder or any other Probiotics of your choice into a clean dish. It is best to use glass dish, instead of plastic or metal.

Please note: soon we will offer our special mix of Yogurt and Cheese Probiotics for the best tasting cultured non-dairy. 

Cover the dish with a plate and let it sit in a warm room temperature. The warmer the room the faster it will sour into Yogurt taste and qualities.

If you have a warmer oven you can leave it in on 90-95°F for 8-12 hours to sour. If you leave it in a normal room temperature it may take 14-20 hours to sour. Once it has cultured and becomes sour place and keep your yogurt in a refrigerator.

It should keep up to three weeks in a clean refrigerator environment. It can be frozen and reconstituted later, if making larger batches at one time. Reconstituting means that you would simply blend it into smooth consistency after thawing out. 

STEP 8: If you are using our Cultured Cream, then you would skip the STEP 7 above and move to this step, after the STEP 6. 

Your yogurt is now ready to be refrigerated and enjoyed! 

Please Note: This version of Yogurt can be flavored with Fruit Powders and chopped Fruits. Do not use fresh blended fruit with this version since it is more watery, unless you want to make Yogurt Fruit Smoothies, which are delicious, too.

Enjoy!

2. Method for a Classic Thick Yogurt:

USE THE SAME METHOD ABOVE, except you will use 1 cup Cream and 1/2 cup water and then follow the same Procedure.

Please Note: This version of Yogurt can be flavored with Fruit Powders and Blended Fruits of your choice, since blended fruit has more watery consistency, it will blend in nicely with this style thicker Yogurt.

 

3. YES! Immunity Yogurt:

Immunity Yogurt is made by making any of the above versions of plain yogurts and mixing the following Nutrients: 

In order to make this Yogurt more nutritious and support your Immunity add the following to the above measure, after your Yogurt has been made and cultured, add the following to the mix:

1. 1/4 teaspoon YES! Bio Active Silica Concentrate Powder
2. 1 teaspoon of YES! Bio Active Magnesium Orotate+ Powder 
3. 1/2 teaspoon of YES! Bio Active Potassium Orotate+ and Calcium Orotate+.
4. 1/8 teaspoon of YES! Bio Active Zinc Orotate+ Powder.
5. 1 miniscoop (enclosed) of our D3 Vitamin (10,000IU).
6. 1/4 teaspoon of our K2 Vitamin
7. 1 teaspoon of Flax Seed Oil.
8.  2 Tablespoons of our YES! Protein Meal (from Certified Organic Almonds).
9.  1-2 tsp of our Vitamin C, H2 Acerola Cherry Powder.

The above components are specifically designed to work in synergy. This is the healthiest and plus the most delicious Plain Yogurt ever. 

You can mix Fruit Powders or fresh Blended Fruits and sweeten to your liking with any healthy sweeteners and add a pinch of ground Vanilla into this Yogurt or any of the above and experiment with all kinds of flavors. You can eat it as is or freeze it for frozen Yogurt treats. 

Number 2:

How to make a Sour Cream from YES! Coconut Cream

Decide which one of our Coconut Creams will you use FIRST.

A) YES! Coconut Cream (if you had it frozen you need to thaw it out first). This one is not cultured, and it is not sour. It can be used for making whip creams, ice creams, puddings, and other sweet treats, etc. and this one will need to be Cultured first with the Live Probiotic Cultures in order to develop its Yogurt taste and health qualities.

OR

B) YES! Cultured Coconut Cream (thawed out first). This one is already sour and already has live Probiotic Cultures, and it is ready to be made into plant based yogurts, cheese, etc., and there is no need to wait to Culture it. This is the faster way to make the yogurt or any other of our cultured plant based cheeses, but since the heat is used during the processing, you can add additional cultures at the end of the process (explained below) to bring more live cultures into the nutritional value into your finished product of any of the cultured recipes you will be making below.

RECIPIE:

STEP 1: WARMING THE CREAM PRIOR TO ITS USE:

Warm up the Cream of your choice first prior to use on a medium heat in a cooking pot. Do not overheat, it only needs to be luke warm, since this makes it more liquid in its consistency and easier to work with.

Note: You place the bag into the hot water. Since the packaging is made to withstand boiling water heat for a long time, and has no BPA/BPS chemicals there is no concern of leaching plastic into it.

STEP 2: PLACE IN A HIGH SPEED BLENDER.

Add 1 measuring Cup of the warmed Cream.

STEP 3: Add 2 teaspoons of our Organic thickener Thick IT.

STEP 4: Add 2 teaspoons of our Protein Meal (from Certified Organic Almonds) 

STEP 5: Add a 1/8 tsp. of natural salt, we like Himalayan Salt, and a 1/8 tsp. of natural sweetener, like Coconut Sugar (this brings balance to the taste) to the liqud Cream. Blend on high until nice and smooth.

STEP 6: Transfer into a pot and bring to slow boil constantly stirring, stir for 1 minute under boiling temperature and lower the heat to medium and stir for extra 1 minute until it thickens. 

STEP 7: Allow to cool to lukewarm temperature before you move into following steps.

Please Note: 

If you are using the Number 1 version of our Cream above, you need to do the STEP 8, below. If You are not using the Cultured version then move into the STEP 9.

STEP 8: Mix in 1/8 teaspoon of our 16 Strain Probiotic Powder or any other Probiotics of your choice into a clean dish. It is best to use glass dish, instead of plastic or metal. Please Note: soon we will offer our special mix of Probiotic Cultures made specifically for the cultured plant based non-dairy recipes, but until then you can use the above.

Cover the dish with a plate and let it sit in a warm room temperature. The warmer the room the faster it will sour.

If you have a warmer oven you can leave it in on 90-95°F for 6-8 hours to sour. If you leave it in a normal room temperature it may take 12-14 hours to sour. Once it has cultured, keep your sour cream in a refrigerator.

It should keep up to three weeks in a clean refrigerator environment.

STEP 9: If you are using our Cultured Cream, then you would skip the STEP 8 above and move to this next step, after the STEP 7.

Since the Cultured Cream is already sour, yet it has gone through some heat processing to thicken it, it has lost the Live Probiotics health qualities. You can add some Live Probiotics into it again and it will be inoculated again and the good bacteria will start propagating and making your finished product much more healthier and plus last longer.

Your sour cream is now ready to be refrigerated and enjoyed!  

Enjoy!

Number 3: 

How to make a Cultured Butter from YES! Cultured Coconut Cream

1. You will need to use the Sour Cream from the above recipe. You will need to warm it up first in a pot on a medium heat.
2. In a blender on medium high speed mix: A) 1/2 cup of above warmed up Sour Cream, B) add 2 teaspoons of Sunflower Lecithin C) add 1 cup of our Coconut Oil, in a room temperature (DO NOT HAVE IT WARMED AND IN A LIQUID STATE, BUT SIMPLY IN A ROOM TEMPERATURE IN A SOLID STATE-SO IT CAN BIND BETTER). You can use a steam refined Organic Coconut Oil, or use our Organic and non refined YES! Heavenly Coconut Oil which tastes amazing, and neutral and actually buttery and not coconut-ty, unlike other coconut oils. We will be offering it in bulk for better savings soon. Either way with those two choices you can not go wrong. D) Add 2 teaspoons of Sunflower Oil. 
3. Season with natural salt to your taste and add a pinch of healthy sweetener of your choice to balance out the taste.
4. Blend everything in a blender on high for 1 minute.
5. Transfer into jars, or silicon butter mold (silicon soap molds work fine) and let set and cool in the fridge before you use it. Store it in fridge. If making larger batches, you can store it in freezer, and it stores very well. 

Number 4

How to make Basic Cultured Plant Based Cheese Recipe:

We are looking forward to teach you how to make the following Cultured Cheeses in Dr. Mariana Light's upcoming book, where she will share all of her plant based cheese secrets, that you will never find anywhere else.

Please Note: We do offer bulk quantities of our Coconut Cream to Vegan Creameries, or anyone who wishes to stack up their freezers, and they come in 5 gallon sizes, so please feel free to inquire at: techsupport@youtheternalsupreme.com 

These are the cheeses that you will learn how to make soon:

1. Stretchable Mozzarella Cheese (Plant Based)

2. Smoked Mozzarella Cheese (Plant Based)

3. Sliceable, Shedable Mozzarella Cheese (Plant Based)

4. Mild and Sharp Cheddar Cheese (Plant Based)

5. Provolone Cheese (Plant Based)

6. Pepper Jack Cheese (Plant Based)

7. Dill Havarti Cheese (Plant Based)

8. Cottage Cheese (Plant Based)

9. Mascarpone Cheese (Plant Based)

10. Colby Cheese (Plant Based)

11. Swiss Cheese (Plant Based)

12. Kajmak Cheese (Plant Based)

13. Fetta Cheese (Plant Based)

14. Cream Cheese (Farm Style) (Plant Based)

15. Gouda (Plant Based)

16. Brea (Plant Based)

18. Blue Cheese (Plant Based)

19. Sour Cream (Plant Based)

20. Risotto (Plant Based)

21. Cheese Dips, Sauces and Dressings and many more of her New varieties.

(Copyright 2020)