Re: Kitchen experiments with probios, yoghurt, kefir and Boulardii

[Guest guest]

Thanks, Sandy, a very interesting post.

Margaret

>

> Dear all,

>

> Here are some notes on our kitchen experiments with probios and

> yoghurts.

>

> We have been experimenting for quite a long while with making our

own

> goat's milk yoghurt. We choose to use multi-strain probios and

avoid

> the strep. therm. strain. But otherwise we are pretty much SCD.

>

> We use a Lakeland yoghurt maker and do 24-30 hour yoghurts (longer

> times in colder months).

>

> Custom probios make a really lovely thick cream yog.

>

> We currently use 1 Culturelle and 2 Custom per 1 litre of goat milk

> and it is very nice indeed (once you get a taste for the tang of

real

> yoghurt).

>

> Kirkman's inulin free is also OK (but this contains Strep. Therm).

>

> We now rotate probios and use the above yoghurt and lots of Primal

> Defence (which we find really effective) and have just started

> Metabolics Comobocillus (another multi-strain without strep therm)

> and Metabolics L. Salivarius which we mix with custom probois.

>

> What REALLY DOES NOT MAKE a good yoghurt is Primal Defence!! (We

had

> to try it) It contains S. Boulardii (the good yeast). And - we

now

> know - yeast is NOT good at all in a yoghurt maker!! What you get

> after 24 hours in the yoghurt maker is a very pungent kitchen and a

> really oogey pot of cheesey and watery gloop than needs a good wash

> down the drain outside!

>

> However, S. Boulardii is pretty good at fighting (bad) yeast - so

we

> haven't given up experimenting. We are wondering if we can use it

in

> baking as a yeast alternative (and Tim is wondering about beer I

> think).

>

> We are also a few months into goat milk kefir which mixes well with

> pear puree. And have just made a young coconut kefir that seems

> pretty nice ! (but we have yet to see if Eddie can tolerate it).

>

> Would love to hear any suggestions about other good probios (that

> don't contain Strep Therm or Egg or cornstarch) OR about any

cooking

> experience with Boulardii.

>

> Best wishes,

> Sandy

>

[Guest guest]

Dear Sandy,

Lots of very interesting information in your post, thanks for

sharing. Can you remind me why you avoid strep therm? We do too -

my boy had a very bad reaction to a probiotic which contained this

many years ago and I've tried very hard to avoid it ever since. He

is also SCD.

Still not being brave enough to use goats milk (because of the

casein), I make my sons yog with coconut milk and x2 culturelle. It

comes out quite runny but also quite yoghurty and he loves it.

Sharon

>

> Dear all,

>

> Here are some notes on our kitchen experiments with probios and

> yoghurts.

>

> We have been experimenting for quite a long while with making our

own

> goat's milk yoghurt. We choose to use multi-strain probios and

avoid

> the strep. therm. strain. But otherwise we are pretty much SCD.

>

> We use a Lakeland yoghurt maker and do 24-30 hour yoghurts (longer

> times in colder months).

>

> Custom probios make a really lovely thick cream yog.

>

> We currently use 1 Culturelle and 2 Custom per 1 litre of goat milk

> and it is very nice indeed (once you get a taste for the tang of

real

> yoghurt).

>

> Kirkman's inulin free is also OK (but this contains Strep. Therm).

>

> We now rotate probios and use the above yoghurt and lots of Primal

> Defence (which we find really effective) and have just started

> Metabolics Comobocillus (another multi-strain without strep therm)

> and Metabolics L. Salivarius which we mix with custom probois.

>

> What REALLY DOES NOT MAKE a good yoghurt is Primal Defence!! (We

had

> to try it) It contains S. Boulardii (the good yeast). And - we

now

> know - yeast is NOT good at all in a yoghurt maker!! What you get

> after 24 hours in the yoghurt maker is a very pungent kitchen and a

> really oogey pot of cheesey and watery gloop than needs a good wash

> down the drain outside!

>

> However, S. Boulardii is pretty good at fighting (bad) yeast - so

we

> haven't given up experimenting. We are wondering if we can use it

in

> baking as a yeast alternative (and Tim is wondering about beer I

> think).

>

> We are also a few months into goat milk kefir which mixes well with

> pear puree. And have just made a young coconut kefir that seems

> pretty nice ! (but we have yet to see if Eddie can tolerate it).

>

> Would love to hear any suggestions about other good probios (that

> don't contain Strep Therm or Egg or cornstarch) OR about any

cooking

> experience with Boulardii.

>

> Best wishes,

> Sandy

>

[Guest guest]

Why avoiding the Strep. thermophilus ?

Oxalobacter formigenes from the same as makes VSL#3 I guess would be

nice to try if it is possible to use !?

www.neurozym.com makes special strains of high adhesion and peptidase

producing probiotics, in Norway lots of content users, make a good

coconut youghurt at least..

" Three Lac " with some Bacillus strains would be nice to know how would function.

Geir Flatabø

2006/12/29, Sandy and Tim :

> Dear all,

>

> Here are some notes on our kitchen experiments with probios and

> yoghurts.

>

> We have been experimenting for quite a long while with making our own

> goat's milk yoghurt. We choose to use multi-strain probios and avoid

> the strep. therm. strain. But otherwise we are pretty much SCD.

>

> We use a Lakeland yoghurt maker and do 24-30 hour yoghurts (longer

> times in colder months).

>

> Custom probios make a really lovely thick cream yog.

>

> We currently use 1 Culturelle and 2 Custom per 1 litre of goat milk

> and it is very nice indeed (once you get a taste for the tang of real

> yoghurt).

>

> Kirkman's inulin free is also OK (but this contains Strep. Therm).

>

> We now rotate probios and use the above yoghurt and lots of Primal

> Defence (which we find really effective) and have just started

> Metabolics Comobocillus (another multi-strain without strep therm)

> and Metabolics L. Salivarius which we mix with custom probois.

>

> What REALLY DOES NOT MAKE a good yoghurt is Primal Defence!! (We had

> to try it) It contains S. Boulardii (the good yeast). And - we now

> know - yeast is NOT good at all in a yoghurt maker!! What you get

> after 24 hours in the yoghurt maker is a very pungent kitchen and a

> really oogey pot of cheesey and watery gloop than needs a good wash

> down the drain outside!

>

> However, S. Boulardii is pretty good at fighting (bad) yeast - so we

> haven't given up experimenting. We are wondering if we can use it in

> baking as a yeast alternative (and Tim is wondering about beer I

> think).

>

> We are also a few months into goat milk kefir which mixes well with

> pear puree. And have just made a young coconut kefir that seems

> pretty nice ! (but we have yet to see if Eddie can tolerate it).

>

> Would love to hear any suggestions about other good probios (that

> don't contain Strep Therm or Egg or cornstarch) OR about any cooking

> experience with Boulardii.

>

> Best wishes,

> Sandy

>

>

>

> DISCLAIMER

> No information contained in this post is to be construed as medical advice. If

you need medical advice, please seek it from a suitably qualified practitioner.

>

>

[Guest guest]

>Hi Sandy

How do you make the coconut kefir? Does it taste like yoghurt? We

have been cf for two yrs and don't want to reintroduce casein yet.

Rhona

> Dear all,

>

> Here are some notes on our kitchen experiments with probios and

> yoghurts.

>

> We have been experimenting for quite a long while with making our

own

> goat's milk yoghurt. We choose to use multi-strain probios and

avoid

> the strep. therm. strain. But otherwise we are pretty much SCD.

>

> We use a Lakeland yoghurt maker and do 24-30 hour yoghurts (longer

> times in colder months).

>

> Custom probios make a really lovely thick cream yog.

>

> We currently use 1 Culturelle and 2 Custom per 1 litre of goat milk

> and it is very nice indeed (once you get a taste for the tang of

real

> yoghurt).

>

> Kirkman's inulin free is also OK (but this contains Strep. Therm).

>

> We now rotate probios and use the above yoghurt and lots of Primal

> Defence (which we find really effective) and have just started

> Metabolics Comobocillus (another multi-strain without strep therm)

> and Metabolics L. Salivarius which we mix with custom probois.

>

> What REALLY DOES NOT MAKE a good yoghurt is Primal Defence!! (We

had

> to try it) It contains S. Boulardii (the good yeast). And - we

now

> know - yeast is NOT good at all in a yoghurt maker!! What you get

> after 24 hours in the yoghurt maker is a very pungent kitchen and a

> really oogey pot of cheesey and watery gloop than needs a good wash

> down the drain outside!

>

> However, S. Boulardii is pretty good at fighting (bad) yeast - so

we

> haven't given up experimenting. We are wondering if we can use it

in

> baking as a yeast alternative (and Tim is wondering about beer I

> think).

>

> We are also a few months into goat milk kefir which mixes well with

> pear puree. And have just made a young coconut kefir that seems

> pretty nice ! (but we have yet to see if Eddie can tolerate it).

>

> Would love to hear any suggestions about other good probios (that

> don't contain Strep Therm or Egg or cornstarch) OR about any

cooking

> experience with Boulardii.

>

> Best wishes,

> Sandy

>

[Guest guest]

Reading your email aloud to Mark as he's playing the guitar he showed

a definite interest in the beer idea.

I have been promising to make proper yoghurt. The issue is that Tom

doesn't really like it. But I am sure it would help his gut which is

currently knackered. Do you flavour it with anything or just do in cold?

>

> Dear all,

>

> Here are some notes on our kitchen experiments with probios and

> yoghurts.

>

> We have been experimenting for quite a long while with making our own

> goat's milk yoghurt. We choose to use multi-strain probios and avoid

> the strep. therm. strain. But otherwise we are pretty much SCD.

>

> We use a Lakeland yoghurt maker and do 24-30 hour yoghurts (longer

> times in colder months).

>

> Custom probios make a really lovely thick cream yog.

>

> We currently use 1 Culturelle and 2 Custom per 1 litre of goat milk

> and it is very nice indeed (once you get a taste for the tang of real

> yoghurt).

>

> Kirkman's inulin free is also OK (but this contains Strep. Therm).

>

> We now rotate probios and use the above yoghurt and lots of Primal

> Defence (which we find really effective) and have just started

> Metabolics Comobocillus (another multi-strain without strep therm)

> and Metabolics L. Salivarius which we mix with custom probois.

>

> What REALLY DOES NOT MAKE a good yoghurt is Primal Defence!! (We had

> to try it) It contains S. Boulardii (the good yeast). And - we now

> know - yeast is NOT good at all in a yoghurt maker!! What you get

> after 24 hours in the yoghurt maker is a very pungent kitchen and a

> really oogey pot of cheesey and watery gloop than needs a good wash

> down the drain outside!

>

> However, S. Boulardii is pretty good at fighting (bad) yeast - so we

> haven't given up experimenting. We are wondering if we can use it in

> baking as a yeast alternative (and Tim is wondering about beer I

> think).

>

> We are also a few months into goat milk kefir which mixes well with

> pear puree. And have just made a young coconut kefir that seems

> pretty nice ! (but we have yet to see if Eddie can tolerate it).

>

> Would love to hear any suggestions about other good probios (that

> don't contain Strep Therm or Egg or cornstarch) OR about any cooking

> experience with Boulardii.

>

> Best wishes,

> Sandy

>

[Guest guest]

We mix it in fruit puree for Eddie. We put about 4 dessert spoons

now in to a small bowl - but we started off with the tiniest bit and

then working up drop by drop to a teaspoon. Now we alternate yog and

kefir and he loves both even with Brainchild vits mixed in too. I

think we could easily get away with 50/50 yog to fruit which is

amazing when I think back to how fussy Eddie was with food colour,

texture, smell, temperature. It's been a slow process - but what I

realise now is that it's getting the first teaspoon in that is the

major triumph - from there on it's easy (well easyish :-) ).

Because we only mix the fruit in when we serve it we think/hope the

good bacteria isn't too affected.

Best wishes,

Sandy

> >

> > Dear all,

> >

> > Here are some notes on our kitchen experiments with probios and

> > yoghurts.

> >

> > We have been experimenting for quite a long while with making our

own

> > goat's milk yoghurt. We choose to use multi-strain probios and

avoid

> > the strep. therm. strain. But otherwise we are pretty much SCD.

> >

> > We use a Lakeland yoghurt maker and do 24-30 hour yoghurts

(longer

> > times in colder months).

> >

> > Custom probios make a really lovely thick cream yog.

> >

> > We currently use 1 Culturelle and 2 Custom per 1 litre of goat

milk

> > and it is very nice indeed (once you get a taste for the tang of

real

> > yoghurt).

> >

> > Kirkman's inulin free is also OK (but this contains Strep. Therm).

> >

> > We now rotate probios and use the above yoghurt and lots of

Primal

> > Defence (which we find really effective) and have just started

> > Metabolics Comobocillus (another multi-strain without strep

therm)

> > and Metabolics L. Salivarius which we mix with custom probois.

> >

> > What REALLY DOES NOT MAKE a good yoghurt is Primal Defence!! (We

had

> > to try it) It contains S. Boulardii (the good yeast). And - we

now

> > know - yeast is NOT good at all in a yoghurt maker!! What you get

> > after 24 hours in the yoghurt maker is a very pungent kitchen and

a

> > really oogey pot of cheesey and watery gloop than needs a good

wash

> > down the drain outside!

> >

> > However, S. Boulardii is pretty good at fighting (bad) yeast - so

we

> > haven't given up experimenting. We are wondering if we can use

it in

> > baking as a yeast alternative (and Tim is wondering about beer I

> > think).

> >

> > We are also a few months into goat milk kefir which mixes well

with

> > pear puree. And have just made a young coconut kefir that seems

> > pretty nice ! (but we have yet to see if Eddie can tolerate it).

> >

> > Would love to hear any suggestions about other good probios (that

> > don't contain Strep Therm or Egg or cornstarch) OR about any

cooking

> > experience with Boulardii.

> >

> > Best wishes,

> > Sandy

> >

>