Guest guest Posted December 10, 2010 Report Share Posted December 10, 2010 yes therbiotic detox support From: Caryn_Reid Sent: Friday, December 10, 2010 7:39 AM To: mb12 valtrex Subject: Re: probiotic It is thought that ASD kids have a sensitive immunse system that may begin generating anti-strep antibodies that attack and inflame the basal ganglia even in response to a build up of strains of strep in probiotics. They symptoms of PANDAS are OCD, extreme mood swings, TICs, eye squinting and excessive urination.It is recommended that you use probiotics that don't contain strep to avoid this condition.Caryn>> Hi,> > Our DAN wants us to start our girls on a probiotic (she mentioned that it should be 20 billion I think?). I have read a lot of posts mentioning probiotics with strep. Can someone explain to me what this means exactly? And can you also give me some suggestions for good probiotics? I really appreciate it! Thanks!!!> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2010 Report Share Posted December 10, 2010 Kati - I make my own too...and I can't agree with you more. I feel that Food is very healing, and I always try to incorporate it into the process whenever I can. (I love to juice as well!) I made my own coconut yogurt *using a yogurt maker* - and it was good. I got the cultures from Whole Foods in the 'milk' section. (They have the cultured milks) it comes in a box. (the yogurt maker comes with directions) -- and I know that the Body Ecology Diet also uses cultured/fermented foods, and would have some direction there. I also make my own cultured vegetables using recipes from a book called " Wild Fermentation. " - I think most libraries carry it. I made Kim Chi, and now I do broccoli, carrots, ginger, garlic, onion and other veggies and that also has a lot of good bugs in it...and my kids like it. I like this book because it expressly wants you to experiment and have fun. (And all of this seems like so much work), and I have a fermenting pot, but you can do it with canning jars and some cheese cloth. It's not hard. And it's good. And good for you... laura > > Just to mention the option... you can inexpensively culture your own > foods (we are now making sauerkraut and it tastes great and helps with > stomach acid/digestion as well as having " good bugs " in it). > > Also, 24 hour cultured yogurt has something like 300 Billion CFU's per > cup. > > I hate opening up the door to who knows what in the form of > manufacturing process / fillers / etc. and when I can we find a food > based solution. Honestly, the yogurt and sauerkraut do not take > *that* much time in the grand scheme of things and are very easy to > move up/down and no more arguments over swallowing one more pill! > > Biomed has drained our bank account and I love having some options > that are a link to our heritage. Also, making some things myself has > made me feel like I have more of a hand in my girls' healing which is > very rewarding. > > My .02 > > - Kati > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2010 Report Share Posted December 10, 2010 Kati - I make my own too...and I can't agree with you more. I feel that Food is very healing, and I always try to incorporate it into the process whenever I can. (I love to juice as well!) I made my own coconut yogurt *using a yogurt maker* - and it was good. I got the cultures from Whole Foods in the 'milk' section. (They have the cultured milks) it comes in a box. (the yogurt maker comes with directions) -- and I know that the Body Ecology Diet also uses cultured/fermented foods, and would have some direction there. I also make my own cultured vegetables using recipes from a book called " Wild Fermentation. " - I think most libraries carry it. I made Kim Chi, and now I do broccoli, carrots, ginger, garlic, onion and other veggies and that also has a lot of good bugs in it...and my kids like it. I like this book because it expressly wants you to experiment and have fun. (And all of this seems like so much work), and I have a fermenting pot, but you can do it with canning jars and some cheese cloth. It's not hard. And it's good. And good for you... laura > > Just to mention the option... you can inexpensively culture your own > foods (we are now making sauerkraut and it tastes great and helps with > stomach acid/digestion as well as having " good bugs " in it). > > Also, 24 hour cultured yogurt has something like 300 Billion CFU's per > cup. > > I hate opening up the door to who knows what in the form of > manufacturing process / fillers / etc. and when I can we find a food > based solution. Honestly, the yogurt and sauerkraut do not take > *that* much time in the grand scheme of things and are very easy to > move up/down and no more arguments over swallowing one more pill! > > Biomed has drained our bank account and I love having some options > that are a link to our heritage. Also, making some things myself has > made me feel like I have more of a hand in my girls' healing which is > very rewarding. > > My .02 > > - Kati > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2010 Report Share Posted December 10, 2010 Kati - I make my own too...and I can't agree with you more. I feel that Food is very healing, and I always try to incorporate it into the process whenever I can. (I love to juice as well!) I made my own coconut yogurt *using a yogurt maker* - and it was good. I got the cultures from Whole Foods in the 'milk' section. (They have the cultured milks) it comes in a box. (the yogurt maker comes with directions) -- and I know that the Body Ecology Diet also uses cultured/fermented foods, and would have some direction there. I also make my own cultured vegetables using recipes from a book called " Wild Fermentation. " - I think most libraries carry it. I made Kim Chi, and now I do broccoli, carrots, ginger, garlic, onion and other veggies and that also has a lot of good bugs in it...and my kids like it. I like this book because it expressly wants you to experiment and have fun. (And all of this seems like so much work), and I have a fermenting pot, but you can do it with canning jars and some cheese cloth. It's not hard. And it's good. And good for you... laura > > Just to mention the option... you can inexpensively culture your own > foods (we are now making sauerkraut and it tastes great and helps with > stomach acid/digestion as well as having " good bugs " in it). > > Also, 24 hour cultured yogurt has something like 300 Billion CFU's per > cup. > > I hate opening up the door to who knows what in the form of > manufacturing process / fillers / etc. and when I can we find a food > based solution. Honestly, the yogurt and sauerkraut do not take > *that* much time in the grand scheme of things and are very easy to > move up/down and no more arguments over swallowing one more pill! > > Biomed has drained our bank account and I love having some options > that are a link to our heritage. Also, making some things myself has > made me feel like I have more of a hand in my girls' healing which is > very rewarding. > > My .02 > > - Kati > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2010 Report Share Posted December 10, 2010 When giving probiotics via capsule/powder, not through food sources, is there such thing as too much?? I have been advised between 50-75 billion daily is appropriate for our kids. I have also read that the more the better. One radio show I listen too suggested that too much can contribute to autoimmune issues.............just some thoughts, any comments?? thanks. Re: probiotic Kati - I make my own too...and I can't agree with you more. I feel that Food is very healing, and I always try to incorporate it into the process whenever I can. (I love to juice as well!) I made my own coconut yogurt *using a yogurt maker* - and it was good. I got the cultures from Whole Foods in the 'milk' section. (They have the cultured milks) it comes in a box. (the yogurt maker comes with directions) -- and I know that the Body Ecology Diet also uses cultured/fermented foods, and would have some direction there. I also make my own cultured vegetables using recipes from a book called " Wild Fermentation. " - I think most libraries carry it. I made Kim Chi, and now I do broccoli, carrots, ginger, garlic, onion and other veggies and that also has a lot of good bugs in it...and my kids like it. I like this book because it expressly wants you to experiment and have fun. (And all of this seems like so much work), and I have a fermenting pot, but you can do it with canning jars and some cheese cloth. It's not hard. And it's good. And good for you... laura > > Just to mention the option... you can inexpensively culture your own > foods (we are now making sauerkraut and it tastes great and helps with > stomach acid/digestion as well as having " good bugs " in it). > > Also, 24 hour cultured yogurt has something like 300 Billion CFU's per > cup. > > I hate opening up the door to who knows what in the form of > manufacturing process / fillers / etc. and when I can we find a food > based solution. Honestly, the yogurt and sauerkraut do not take > *that* much time in the grand scheme of things and are very easy to > move up/down and no more arguments over swallowing one more pill! > > Biomed has drained our bank account and I love having some options > that are a link to our heritage. Also, making some things myself has > made me feel like I have more of a hand in my girls' healing which is > very rewarding. > > My .02 > > - Kati > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2010 Report Share Posted December 10, 2010 When giving probiotics via capsule/powder, not through food sources, is there such thing as too much?? I have been advised between 50-75 billion daily is appropriate for our kids. I have also read that the more the better. One radio show I listen too suggested that too much can contribute to autoimmune issues.............just some thoughts, any comments?? thanks. Re: probiotic Kati - I make my own too...and I can't agree with you more. I feel that Food is very healing, and I always try to incorporate it into the process whenever I can. (I love to juice as well!) I made my own coconut yogurt *using a yogurt maker* - and it was good. I got the cultures from Whole Foods in the 'milk' section. (They have the cultured milks) it comes in a box. (the yogurt maker comes with directions) -- and I know that the Body Ecology Diet also uses cultured/fermented foods, and would have some direction there. I also make my own cultured vegetables using recipes from a book called " Wild Fermentation. " - I think most libraries carry it. I made Kim Chi, and now I do broccoli, carrots, ginger, garlic, onion and other veggies and that also has a lot of good bugs in it...and my kids like it. I like this book because it expressly wants you to experiment and have fun. (And all of this seems like so much work), and I have a fermenting pot, but you can do it with canning jars and some cheese cloth. It's not hard. And it's good. And good for you... laura > > Just to mention the option... you can inexpensively culture your own > foods (we are now making sauerkraut and it tastes great and helps with > stomach acid/digestion as well as having " good bugs " in it). > > Also, 24 hour cultured yogurt has something like 300 Billion CFU's per > cup. > > I hate opening up the door to who knows what in the form of > manufacturing process / fillers / etc. and when I can we find a food > based solution. Honestly, the yogurt and sauerkraut do not take > *that* much time in the grand scheme of things and are very easy to > move up/down and no more arguments over swallowing one more pill! > > Biomed has drained our bank account and I love having some options > that are a link to our heritage. Also, making some things myself has > made me feel like I have more of a hand in my girls' healing which is > very rewarding. > > My .02 > > - Kati > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2010 Report Share Posted December 10, 2010 When giving probiotics via capsule/powder, not through food sources, is there such thing as too much?? I have been advised between 50-75 billion daily is appropriate for our kids. I have also read that the more the better. One radio show I listen too suggested that too much can contribute to autoimmune issues.............just some thoughts, any comments?? thanks. Re: probiotic Kati - I make my own too...and I can't agree with you more. I feel that Food is very healing, and I always try to incorporate it into the process whenever I can. (I love to juice as well!) I made my own coconut yogurt *using a yogurt maker* - and it was good. I got the cultures from Whole Foods in the 'milk' section. (They have the cultured milks) it comes in a box. (the yogurt maker comes with directions) -- and I know that the Body Ecology Diet also uses cultured/fermented foods, and would have some direction there. I also make my own cultured vegetables using recipes from a book called " Wild Fermentation. " - I think most libraries carry it. I made Kim Chi, and now I do broccoli, carrots, ginger, garlic, onion and other veggies and that also has a lot of good bugs in it...and my kids like it. I like this book because it expressly wants you to experiment and have fun. (And all of this seems like so much work), and I have a fermenting pot, but you can do it with canning jars and some cheese cloth. It's not hard. And it's good. And good for you... laura > > Just to mention the option... you can inexpensively culture your own > foods (we are now making sauerkraut and it tastes great and helps with > stomach acid/digestion as well as having " good bugs " in it). > > Also, 24 hour cultured yogurt has something like 300 Billion CFU's per > cup. > > I hate opening up the door to who knows what in the form of > manufacturing process / fillers / etc. and when I can we find a food > based solution. Honestly, the yogurt and sauerkraut do not take > *that* much time in the grand scheme of things and are very easy to > move up/down and no more arguments over swallowing one more pill! > > Biomed has drained our bank account and I love having some options > that are a link to our heritage. Also, making some things myself has > made me feel like I have more of a hand in my girls' healing which is > very rewarding. > > My .02 > > - Kati > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2010 Report Share Posted December 10, 2010 That is really a great question...one that begs an answer. I know that a balance needs to be established... I was under the impression that the pills/caps don't work as well because you have to get past the stomach. I was spending lots on probiotics and my kids and brother couldn't do pills - certainly not - enteric (ms?) coated ones...so we had to rely on things that could go thru the stomach and survive, which is why I decided to do it with fermented foods. I felt that was how nature did it, and was successful. So, I guess, I don't know if too much is not good...I have used products like Culturelle and Syntol with good results...and I never thought, 'gee, I'm using too much.' I know that certain probiotics help with certain things like L. acidophilus helps with oxalates, which is why it's important to use that one...Culturelle has Lactobacillius GG which gets rid of yeast (doesn't colonize, I don't think??) So, I think certain strains do well to combat certain things. (Like S. Boulardii.) laura > > > > Just to mention the option... you can inexpensively culture your own > > > foods (we are now making sauerkraut and it tastes great and helps > with > > stomach acid/digestion as well as having " good bugs " in it). > > > > Also, 24 hour cultured yogurt has something like 300 Billion CFU's > per > > cup. > > > > I hate opening up the door to who knows what in the form of > > manufacturing process / fillers / etc. and when I can we find a food > > based solution. Honestly, the yogurt and sauerkraut do not take > > *that* much time in the grand scheme of things and are very easy to > > move up/down and no more arguments over swallowing one more pill! > > > > Biomed has drained our bank account and I love having some options > > that are a link to our heritage. Also, making some things myself has > > > made me feel like I have more of a hand in my girls' healing which is > > > very rewarding. > > > > My .02 > > > > - Kati > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 We were on 200 billion a day (Klaire complete powder) and my son's stool test still showed an inbalance in his gut. We doubled to 400 billion (per our DAN dr.) and have seen even more improvements. A lot of the probiotics get destroyed before they reach the intestines. Our DAN said every kid is different. > > > > Just to mention the option... you can inexpensively culture your own > > > foods (we are now making sauerkraut and it tastes great and helps > with > > stomach acid/digestion as well as having " good bugs " in it). > > > > Also, 24 hour cultured yogurt has something like 300 Billion CFU's > per > > cup. > > > > I hate opening up the door to who knows what in the form of > > manufacturing process / fillers / etc. and when I can we find a food > > based solution. Honestly, the yogurt and sauerkraut do not take > > *that* much time in the grand scheme of things and are very easy to > > move up/down and no more arguments over swallowing one more pill! > > > > Biomed has drained our bank account and I love having some options > > that are a link to our heritage. Also, making some things myself has > > > made me feel like I have more of a hand in my girls' healing which is > > > very rewarding. > > > > My .02 > > > > - Kati > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 Kati,How do you make sauerkraut?Thanks, -It's really easy and yummy!5 lbs cabbage (about 2 heads)3 Tbsp sea salt(I use red cabbage b/c it ferments faster and Celtic Sea Salt b/c it has the best flavor)Shred the cabbage (food processor or finely cut) and in a non-metal bowl layer the cabbage and sea salt, toss like a salad.Pack into wide mouth canning jars (takes about 3 quart jars) and smash down while putting cabbage in the jars. I use a wooden masher for this.Weight down in the jar with a glass (filled with water) that fits in the top of the jar.Leave on your counter. The water (from the cabbage) will be drawn out by the sea salt and cover the cabbage within 24 hours. If it doesn't add some brine (1 cup water: 1 Tbsp sea salt) until the cabbage is covered. Leave out on the counter until it is done fermenting - you'll know it's done when it stops bubbling when you push down on the glass weighting down the cabbage.Once it's done, put a lid on the jar and put it in your fridge up to 3 weeks. My youngest (who needs extra vitamin C) is going crazy for this and I think I'll be making about 5 lbs a week from now on!- Katip.s. This recipe is from a wonderful book, "Wild Fermentation" - the other book with great fermented recipes is "Nourishing Traditions." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 Kati - how do you make your yogurt? What do you use for a starter?ThanksBecause we are not using cow milk and we are on SCD/GAPS we use the starter from the GI Pro Health website. We culture the yogurt for 24-30 hours to get rid of ALL sugars and when you let it go that long the probiotics are intense. You have to start low and go slow when building up to the cup of yogurt!At the bottom of this link there are specific directions:http://www.pecanbread.com/p/yogurt1.htmlI do mine in a dehydrator (easier to control the temp) and because I'm making goat yogurt I keep it at 105 for the 24 hours. Also, goat yogurt is really runny so you may need to think of it more like a drink, but put it into a smoothy with some fruit and it's fantastic.To counteract the nature of the goat milk yogurt (runny) I reduce the milk on my stovetop at 170 for hours (just let it go most of the day and stir every so often). It works pretty well and I got that idea from this link: http://milkforthemorningcake.blogspot.com/2009/06/goats-milk-yogurt-scd.htmlAlso, I use a double boiler (or more accurately, a high quality stainless bowl on top of a saucepan) to evaporate the milk and I never burn it this way. I also keep a thermometer in it all day while it's going to make sure it doesn't go over 184 (the temperature of ruining goat's milk, supposedly). I get it up to 170 and evaporate a bunch of the milk, then bump it to 180 (the SCD requirement to remove "wild" strains) and then drop to 110 and add the starter. It's actually pretty easy. Sounds harder than it is...Sorry for all the details. Just thought some of my tinkering / trial & error might be of assistance to anyone wanting to give it a shot!- Kati Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 Kati - how do you make your yogurt? What do you use for a starter?ThanksBecause we are not using cow milk and we are on SCD/GAPS we use the starter from the GI Pro Health website. We culture the yogurt for 24-30 hours to get rid of ALL sugars and when you let it go that long the probiotics are intense. You have to start low and go slow when building up to the cup of yogurt!At the bottom of this link there are specific directions:http://www.pecanbread.com/p/yogurt1.htmlI do mine in a dehydrator (easier to control the temp) and because I'm making goat yogurt I keep it at 105 for the 24 hours. Also, goat yogurt is really runny so you may need to think of it more like a drink, but put it into a smoothy with some fruit and it's fantastic.To counteract the nature of the goat milk yogurt (runny) I reduce the milk on my stovetop at 170 for hours (just let it go most of the day and stir every so often). It works pretty well and I got that idea from this link: http://milkforthemorningcake.blogspot.com/2009/06/goats-milk-yogurt-scd.htmlAlso, I use a double boiler (or more accurately, a high quality stainless bowl on top of a saucepan) to evaporate the milk and I never burn it this way. I also keep a thermometer in it all day while it's going to make sure it doesn't go over 184 (the temperature of ruining goat's milk, supposedly). I get it up to 170 and evaporate a bunch of the milk, then bump it to 180 (the SCD requirement to remove "wild" strains) and then drop to 110 and add the starter. It's actually pretty easy. Sounds harder than it is...Sorry for all the details. Just thought some of my tinkering / trial & error might be of assistance to anyone wanting to give it a shot!- Kati Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 Kati - how do you make your yogurt? What do you use for a starter?ThanksBecause we are not using cow milk and we are on SCD/GAPS we use the starter from the GI Pro Health website. We culture the yogurt for 24-30 hours to get rid of ALL sugars and when you let it go that long the probiotics are intense. You have to start low and go slow when building up to the cup of yogurt!At the bottom of this link there are specific directions:http://www.pecanbread.com/p/yogurt1.htmlI do mine in a dehydrator (easier to control the temp) and because I'm making goat yogurt I keep it at 105 for the 24 hours. Also, goat yogurt is really runny so you may need to think of it more like a drink, but put it into a smoothy with some fruit and it's fantastic.To counteract the nature of the goat milk yogurt (runny) I reduce the milk on my stovetop at 170 for hours (just let it go most of the day and stir every so often). It works pretty well and I got that idea from this link: http://milkforthemorningcake.blogspot.com/2009/06/goats-milk-yogurt-scd.htmlAlso, I use a double boiler (or more accurately, a high quality stainless bowl on top of a saucepan) to evaporate the milk and I never burn it this way. I also keep a thermometer in it all day while it's going to make sure it doesn't go over 184 (the temperature of ruining goat's milk, supposedly). I get it up to 170 and evaporate a bunch of the milk, then bump it to 180 (the SCD requirement to remove "wild" strains) and then drop to 110 and add the starter. It's actually pretty easy. Sounds harder than it is...Sorry for all the details. Just thought some of my tinkering / trial & error might be of assistance to anyone wanting to give it a shot!- Kati Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 Also, if you are considering a food source for probiotics, supposedly probiotics in kefir milk will colonize in the gut better than yogurt cultures. It is also easier to make (bonus) and helps against yeast in particular. We are heading toward kefir very soon. My understanding is that " the " place to get kefir grains is G.E.M. cultures and they are online. If you need water kefir grains (for non-dairy kefir like coconut milk) then write them a note. They have them, they just aren't listed on the website yet. - Kati Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 Kati, I read recently that 1/2 - 1 tsp of lemon juice helps to thicken yogurt when you're making it. I haven't tried it as we're not doing yogurt right now, so I'm not sure how true it is. Re: probiotic Kati - how do you make your yogurt? What do you use for a starter? Thanks Because we are not using cow milk and we are on SCD/GAPS we use the starter from the GI Pro Health website. We culture the yogurt for 24-30 hours to get rid of ALL sugars and when you let it go that long the probiotics are intense. You have to start low and go slow when building up to the cup of yogurt! At the bottom of this link there are specific directions: http://www.pecanbread.com/p/yogurt1.html I do mine in a dehydrator (easier to control the temp) and because I'm making goat yogurt I keep it at 105 for the 24 hours. Also, goat yogurt is really runny so you may need to think of it more like a drink, but put it into a smoothy with some fruit and it's fantastic. To counteract the nature of the goat milk yogurt (runny) I reduce the milk on my stovetop at 170 for hours (just let it go most of the day and stir every so often). It works pretty well and I got that idea from this link: http://milkforthemorningcake.blogspot.com/2009/06/goats-milk-yogurt-scd.html Also, I use a double boiler (or more accurately, a high quality stainless bowl on top of a saucepan) to evaporate the milk and I never burn it this way. I also keep a thermometer in it all day while it's going to make sure it doesn't go over 184 (the temperature of ruining goat's milk, supposedly). I get it up to 170 and evaporate a bunch of the milk, then bump it to 180 (the SCD requirement to remove "wild" strains) and then drop to 110 and add the starter. It's actually pretty easy. Sounds harder than it is... Sorry for all the details. Just thought some of my tinkering / trial & error might be of assistance to anyone wanting to give it a shot! - Kati Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 Kati, I read recently that 1/2 - 1 tsp of lemon juice helps to thicken yogurt when you're making it. I haven't tried it as we're not doing yogurt right now, so I'm not sure how true it is. Re: probiotic Kati - how do you make your yogurt? What do you use for a starter? Thanks Because we are not using cow milk and we are on SCD/GAPS we use the starter from the GI Pro Health website. We culture the yogurt for 24-30 hours to get rid of ALL sugars and when you let it go that long the probiotics are intense. You have to start low and go slow when building up to the cup of yogurt! At the bottom of this link there are specific directions: http://www.pecanbread.com/p/yogurt1.html I do mine in a dehydrator (easier to control the temp) and because I'm making goat yogurt I keep it at 105 for the 24 hours. Also, goat yogurt is really runny so you may need to think of it more like a drink, but put it into a smoothy with some fruit and it's fantastic. To counteract the nature of the goat milk yogurt (runny) I reduce the milk on my stovetop at 170 for hours (just let it go most of the day and stir every so often). It works pretty well and I got that idea from this link: http://milkforthemorningcake.blogspot.com/2009/06/goats-milk-yogurt-scd.html Also, I use a double boiler (or more accurately, a high quality stainless bowl on top of a saucepan) to evaporate the milk and I never burn it this way. I also keep a thermometer in it all day while it's going to make sure it doesn't go over 184 (the temperature of ruining goat's milk, supposedly). I get it up to 170 and evaporate a bunch of the milk, then bump it to 180 (the SCD requirement to remove "wild" strains) and then drop to 110 and add the starter. It's actually pretty easy. Sounds harder than it is... Sorry for all the details. Just thought some of my tinkering / trial & error might be of assistance to anyone wanting to give it a shot! - Kati Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2010 Report Share Posted December 11, 2010 Kati, I read recently that 1/2 - 1 tsp of lemon juice helps to thicken yogurt when you're making it. I haven't tried it as we're not doing yogurt right now, so I'm not sure how true it is. Re: probiotic Kati - how do you make your yogurt? What do you use for a starter? Thanks Because we are not using cow milk and we are on SCD/GAPS we use the starter from the GI Pro Health website. We culture the yogurt for 24-30 hours to get rid of ALL sugars and when you let it go that long the probiotics are intense. You have to start low and go slow when building up to the cup of yogurt! At the bottom of this link there are specific directions: http://www.pecanbread.com/p/yogurt1.html I do mine in a dehydrator (easier to control the temp) and because I'm making goat yogurt I keep it at 105 for the 24 hours. Also, goat yogurt is really runny so you may need to think of it more like a drink, but put it into a smoothy with some fruit and it's fantastic. To counteract the nature of the goat milk yogurt (runny) I reduce the milk on my stovetop at 170 for hours (just let it go most of the day and stir every so often). It works pretty well and I got that idea from this link: http://milkforthemorningcake.blogspot.com/2009/06/goats-milk-yogurt-scd.html Also, I use a double boiler (or more accurately, a high quality stainless bowl on top of a saucepan) to evaporate the milk and I never burn it this way. I also keep a thermometer in it all day while it's going to make sure it doesn't go over 184 (the temperature of ruining goat's milk, supposedly). I get it up to 170 and evaporate a bunch of the milk, then bump it to 180 (the SCD requirement to remove "wild" strains) and then drop to 110 and add the starter. It's actually pretty easy. Sounds harder than it is... Sorry for all the details. Just thought some of my tinkering / trial & error might be of assistance to anyone wanting to give it a shot! - Kati Quote Link to comment Share on other sites More sharing options...
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