Tony's Mega Super Probiotic 12-24-48 Hour Yogurt Recipe

[Guest guest]

One thing that's caught my attention is that the quantities one

really needs of viable pro-biotics that are sold as supplements are

not sufficient to effectively re-populate the intestines. Thus buying

sufficient amounts of pro-biotics " off the shelf " becomes cost

prohibitive.

Somehow, you need to generate a quantum amount of pro-biotics. Here's

a nice simple way to extend whatever acidophilus or bifidus you have

into the mega quantities that actually make repopulating viable

by " growing your own " probiotics.

Take whatever live pro-biotic cultures you have purchased, and add it

to one pint of any store bought " pro-biotic " yoghurt. Make sure that

it says " live culture " on the container.

Heat up two quarts of heavy cream (less lactose than whole milk)to

180 degrees for about two minutes to kill any unwanted bacteria.

Then let it cool back down to 70 degrees. Then mix in the sore-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 115-140 degrees for at least 12 to 48 hours.

The longer you wait and let the yoghurt " brew " , the more lactose is

eaten up by the bacteria. Conversely the longer you wait and let the

yoghurt " 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 very sour, so I let it go for 48 hours.

At the end of the process you have 2 quarts of heavy creamy

yoghurt, " creme bulgar " , sour cream, or whatever you want to call

it.... I make and consume two quarts every week.

BTW this is all made alot easier with a Yoghurt making machine. There

are several on the market...take your pick.

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 making

L.Bulgaricus always tends to dominate the brew, so in making a Pro-

Biotic Yoghurt, remember every 2-3 " generations " you have to make

a " fresh " batch with a " new " starter mixture.

Here's the important part - only one cupfull of this DIY probiotic

brew has the quantum amounts of active pro-biotic baccilii that you

need to repopulate your intestines and it's all home made at a

fraction of the cost of the supplements.

My Taking 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:

L.casei

B.logum

L.bulgaricus

S.thermophilus

L.acidophilus

L.rhamnosus R-011

L.casei R-256

L.plantarum R-202

B.longum BB536 (Morinaga)

B.breve R-070

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 yoghurt makers out there

about and locating some supplements that include strains of bifidus.

Here are some other strains that have caught my attention for

inclusion into future yoghurt " batches " :

Lactobacillus Sporogenes

From Mordern Herbalist

http://www.modernherbalist.com/list-remedies-candida.html

and

Bacillus Laterosporus (B.O.D. STRAIN)

From NotDoctors.com

http://www.notdoctors.com/latero-flora.html

I'd also like to hear some opinions from the yoghurt making

contingent whether or not the inclusion of a friendly non-colonizing

yeast like Sacchromyces Boulardii into my " brew " is workable.

Hope that this helps!

All the best,

Tony

> Someone gave me link to good yogurt recipe, where

> it incubates for 24 hours and I lost it. I have

> so many favorites, things get lost there. Can

> someone point it out again?

> Has anyone tried this yogurt you incubate for 24

> hours so that all the lactose is used up in the

> process? Does it taste okay?

> Thanks, Barb

> <SNIP>