Tony's Mega Super Probiotic 12/24/48 Hour Yoghurt/Kefir Recipe
Some easy, affordable ideas on how to get, or make at home the right mix and the quantum amounts of pro-biotics required to repopulate intestestinal flora.
Date: 5/5/2005 10:05:43 PM ( 16 y ) ... viewed 20735 times
One thing that's caught my attention is that one really needs massive amounts of viable pro-biotics to effectively re-populate the intestines, and the pro-biotic supplements that are currently being sold just don't contain enough pro-biotics to do the job effectively. Thus buying sufficient amounts of pro-biotics "off the shelf" becomes cost prohibitive. Somehow, you need to consume a quantum amount of pro-biotics by a factor of at least 50 to 100 times what is usually contained in your "off the shelf" pro-biotic supplement.
Hence, Tony's Mega Super Probiotic 12-24-48 Hour Yogurt/Kefir Recipe.
Here's a nice simple way to extend whatever acidophilus or bifidus you have into the mega quantities that actually make re-populating your intestiines with friendly flora viable by "growing your own" probiotics.
Take whatever live "off the shelf" pro-biotic cultures you have purchased, and add it to one pint of any store bought organic whole milk "pro-biotic" yoghurt or kefir drink.
Make sure that it is not marked "pasturized" and that it says "live active cultures" on the container label.
Heat up two quarts of heavy cream (less lactose than whole milk) to 180F degrees for about two minutes to kill any unwanted bacteria.
(BTW, if you want to, you can use whole milk, regular homogenized milk, skim milk, powdered milk, and even certain kinds of soy milk just so long as there are enough "sugars" to feed the lactobacillii.)
Then let it cool back down to 70F degrees. Then mix in the store-bought pro-biotic yoghurt and the pro-biotic supplements thoroughly.
Pour the mix into a sealable container and seal. Find a way to keep the yoghurt mix at about 112F-113F degrees for at least 12 to 48 hours.
For best results, start incubating your "brew" at room temperature (23C/73F and increase temperature gradually to 44C/112F.
BTW, this is all made alot easier with a Yoghurt making machine. There are several on the market...take your pick.
The yoghurt or kefir becomes viable at about 6-12 hours, however bear in mind the longer you wait and let the yoghurt "brew", the more lactose is eaten up by the bacteria and the more probiotics have been generated.
Conversely, the longer you wait and let the yoghurt/kefir "brew" the more acidic and sour the yoghurt gets. This is a matter of personal taste and your own tolerance to lactose.
I personally like my yoghurt/kefir very sour, so I let it go for 24-48 hours.
At the end of the process you should have 2 quarts of lovely, heavy, creamy, yoghurt, "creme bulgar", sour cream, kefir or whatever you want to call it.... I make and consume two quarts every week.
Don't forget to save and set aside a couple of cups of the brew as the "starter" for the next batch.
Take note that after a few "generations" of yoghurt/kefir making L.Bulgaricus always tends to dominate the brew, so in making a Pro-Biotic Yoghurt/Kefir, remember every 2-3 "generations" you have to make a "fresh" batch with a "new" starter mixture.
Here's the important part - only 1-2 cupfulls per day of this DIY probiotic brew has the quantum amounts of active pro-biotic baccilii that you need to repopulate your intestines. It's all home made at a fraction of the cost of the supplements.
My eating 1-2 cups of this stuff on a daily basis as a part of my anti-candida protocol has really been a help.
My Mega Super-Probiotic "brew" is a "Work in Progress" to which I add "new cultures" as I acquire them at every batch. The current brew consists of the following baccilii:
I have started adding Probiotic supplements like Jarrow-Dophilus, Bifidus Balance, and Jarrow Sacchromyces Boulardii to "beef-up" and extend the range of probiotic micro-flora.
B.longum BB536 (Morinaga)
My intention is to eventually develop for myself a really good "mix" of pro-biotic baccilii including bifidus, acidophilus, and other "friendly" strains.
I am interested in hearing from the other probiotic yoghurt makers out there about and locating some supplements that include other strains of bifidus.
Here are some other strains that have caught my attention for inclusion into future yoghurt "batches":
From Mordern Herbalist
Bacillus Laterosporus (B.O.D. STRAIN)
I've also included a friendly non-colonizing yeast called Sacchromyces Boulardii into my "brew" and it is very workable anti-candida agent as well.
Hope that this helps!
All the best,
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