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Is growing your own probiotic yoghurt possible?

Discussion in 'The Gut: De Meirleir & Maes; H2S; Leaky Gut' started by RustyJ, Apr 30, 2011.

  1. maryb

    maryb iherb code TAK122

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    UK
    Thanks xrunner.
  2. shannah

    shannah Senior Member

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    I'm new to all of this, am a little confused by it and wondering if people here would be kind enough to jump in and offer some direction. I have already read the entire thread and followed the links posted but still feel unsure and of course, fighting through the fog.

    I've never made yogurt before but would like to try making it using the Mutaflor. Looking at the instructions on Dr. Myhill's page, it calls for 5 ml of the Mutaflor suspension in 1/2 litre unsweetened soya milk. What would the equivalency be using the capsules instead of the suspension?

    http://www.drmyhill.co.uk/wiki/Growing_Mutaflor

    If I were to double the recipe, would it seem reasonable to double everything? (milk, sugar, Mutaflor)

    This recipe calls for 2 dessert spoons of sugar. Is the sugar an absolute necessity? And if so, would xylitol work as a replacement. I believe xylitol is corn sugar if I remember correctly.

    It says to reserve a couple of tablespoons of the finished yogurt to make the next batch. How long can you actually keep doing this before you need to start anew with fresh Mutaflor?

    Does anyone have tips on what to look for in yogurt making machines? I don't have one as yet. Eventually, I would also like to try making the yogurt with Align and with Culturelle.

    Thanks so much for any help you can offer.
  3. beaverfury

    beaverfury beaverfury

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    I've been making jars of kefir in an esky partially filled with water, warmed with a tropical fish heater.
    They have a built in thermostat and temperature dial to keep water at constant temp. Works good.
  4. knackers323

    knackers323 Senior Member

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    Hi guys

    You can culture the s. boulardii in cow milk?

    Is it possible to culture the prescript assist probiotic?
  5. anne_likes_red

    anne_likes_red Senior Member

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    I've seen it suggested that boulardii should be added to a fermentation after the milk has coagulated. So,maybe use some live yogurt containing lactobaccilus and bifidus as a starter then 6 - 8 hours into the fermentation add the boulardii? I haven't tried this yet but may do next week. Apparently the addition of boulardii increases the lifespan and the viability of the other strains.

    Problem with culturing a multi strain like PA is that one may dominate. Milk may not be the preferred culture medium for some of the SBOs either.
  6. knackers323

    knackers323 Senior Member

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    If you do this with the boulardii please let us know.

    Have you found that all store brought probiotics can be cultured?
  7. anne_likes_red

    anne_likes_red Senior Member

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    I haven't done any multiple strain cultures from a store bought probiotic apart from biokult. That made something similar to standard yogurt. Others (single strains) I've researched a bit first to see what growth media they prefer. I've tried a number of single strains (mutaflor, LGG, l casei shirota, l plantarum, b infantis, b subtilis) and all have worked OK.
  8. knackers323

    knackers323 Senior Member

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    Anne

    Apart from different milks and soy what other mediums can be used?

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