This is a wheat cereal yogurt product with probiotics. The original contains no seed oils, which is excellent. However, it likely uses conventional dairy, refined sugar, and artificial flavors. Our DIY version uses organic dairy, natural sweeteners, and real probiotic cultures for better digestibility and nutrition.
Based on: غلال القمح
· Makes approximately 40 servings (120g total)
· Serving: 3g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial غلال القمح from Jaouda often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic whole milk
240ml (1 cup) · Organic Valley Grassmilk Whole Milk
Primary dairy base providing protein, calcium, and creamy texture
Organic heavy cream
60ml (¼ cup) · Organic Valley Heavy Whipping Cream
Enriches milk to match 3.4% fat content and adds richness
Organic milk powder
15g (2 tablespoons) · Organic Valley Nonfat Dry Milk Powder
Concentrates protein and improves yogurt thickness
Organic coconut sugar
8g (2 teaspoons) · Madhava Organic Coconut Sugar
Natural sweetener replacing refined sugar
Organic wheat flakes
12g (2 tablespoons) · Bob's Red Mill Organic Wheat Flakes
Provides the wheat cereal component and added fiber
Step 1. Heat the organic whole milk (240ml) and heavy cream (60ml) in a heavy-bottomed saucepan to exactly 180°F (82°C), stirring constantly with a wooden spoon. This pasteurization step eliminates competing bacteria and denatures proteins for better yogurt structure. Use a candy thermometer for accuracy - overheating will create a skin on top.
Step 2. Remove from heat and whisk in the organic milk powder (15g) until completely dissolved with no lumps. Add the coconut sugar (8g) and tapioca starch (3g), whisking vigorously for 2 minutes to prevent clumping. The starch will help create the smooth, thick texture of commercial yogurt. Let cool to exactly 110°F (43°C) - this is critical as temperatures above 115°F will kill the probiotic cultures.
Step 3. In a small bowl, mix the probiotic starter culture with 2 tablespoons of the cooled milk mixture until smooth. Let stand for 5 minutes to activate, then whisk this mixture back into the main pot. Add the psyllium husk powder (1g) and mix thoroughly - this replaces commercial fiber additives.
Step 4. Transfer the mixture to clean glass jars, leaving 1-inch headspace. Place in a yogurt maker set to 110°F, or wrap jars in towels and place in an oven with just the light on (check temperature with thermometer). Incubate for 8-12 hours until thick and tangy. Do not disturb during incubation as this can prevent proper setting.
Step 5. Once set, gently fold in the organic wheat flakes (12g) using a clean spoon. The flakes will soften slightly but maintain texture. Refrigerate immediately for at least 4 hours before serving. The yogurt will continue to thicken in the refrigerator and develop more complex flavors over 24 hours.
Step 6. To serve, use exactly 3g portions (about ½ teaspoon) to match the commercial serving size. Store covered in refrigerator and consume within 7 days for best probiotic activity and flavor. The wheat flakes will continue to soften over time but should maintain pleasant texture for the full week.
Storage
Store in refrigerator in covered glass containers. Use within 7 days for optimal probiotic activity. Separation is normal - simply stir gently before serving.
Cost Comparison
Cost per serving (homemade)$0.081
Cost per serving (store-bought)$0.12
Savings33%
Initial investment in starter cultures and pantry staples is higher, but subsequent batches cost much less. Organic ingredients provide superior nutrition and no artificial additives. The probiotic cultures can often be reused from previous batches.