This morning I started a new batch of coconut milk yogurt, using L-ruteri and L-rhamnosus for the culture.
The L-ruteri strain was common in our guts 75 years ago, but is rare now. It was originally cultured by a German physician (Reuter) from a Peruvian woman's breast milk, and is important for the health of the small intestine. Use of this strain increases the production of oxytocin and collagen, and has several additional health benefits. Many with SIBO find it helpful.
In the 70s and 80s, I used full fat raw milk from a local dairy to culture my own yogurt, which our family enjoyed.
When making yogurt using plant based milk, it's helpful to add prebiotics and sugar, as coconut milk tastes sweet, but the probiotics need more sugar to culture properly. The medium chain fats found in coconut milk are similar to that in human milk, making it an ideal medium for the culture!
- 13.5 oz tin full fat coconut milk
- 1 Tbsp green banana powder or coconut flour, inulin, etc (prebiotic)
- 2 tsp organic beet sugar + 1 tsp maple syrup
- 2 Tbsp starter from previous batch, or 2 capsules pro-flora prebiotic (mine came from Integrative Therapeutics)
Heat the coconut milk (or whole milk+ half and half) and pour into a wide mouthed glass jar. Culture in a warm oven (~106°) for 36 hours (take the yogurt out, and turn the oven on for a minute several times a day. I use a warming oven, or my small potpourri crock pot, which i plug in for 15 minutes periodically.
You can use full fat milk and a bit of half and half, if you use dairy. I often mix a scoop of collagen from grass fed beef into the recommended serving of 1/4 Cup of yogurt.
I've been making coconut using this recipe from Dr William Davis for several years and love it! He began culturing this strain to increase the CFU over that found in capsules, and finds out a great addition to a health regime. The longer culturing time increases the beneficial lactobacillus, and makes great tasting yogurt!
Have you cultured yogurt or other foods?
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