friendica (DFRN) - Link to source

#diy #biotech #homebrew #fermentation#yoghurt #fedigroups #HappyBowels
#domowe #przetwory #fermentacja #jogurt #SzcześliweJelitka #TeamZdrowie

Czy mamy na fedi dość ludzi, żeby założyć grupę fermentacji domowej? Zaczynam produkcję jogurtu na bakteriach probiotycznych i szukam bratnich/siostrzanych umysłów.

na stole jadalnym stoi niewielka jogurtownica z ośmioma słoiczkami pełnymi mleka.
#diy #fermentation #biotech #homebrew #fediGroups #yoghurt #jogurt #TeamZdrowie #HappyBowels #domowe #przetwory #fermentacja #SzcześliweJelitka

reshared this

in reply to 8Petros [Free Radical]

friendica (DFRN) - Link to source

Unus Nemo

@8Petros [Free Radical]

I have my own yogurt recipe. It is extremely low carb and high in probiotics. I use 1/2 heavy cream, 1/2 whole milk. I use a L. Reuteri culture and incubate (ferment) for 36 hours. Chill for about 4 hours, Strain for 5 hours. This creates a delicious high fat, low carb extremely probiotic Greek style yogurt. Because I strain my yogurt I do not make it in single serving containers, i have a two quart yogurt machine and my Instant Pot.

My Instant Pot is fine for standard yogurt. But, for long incubation I needed more control over the temp. You cannot incubate for that long without curding if you go over 100 degrees Fahrenheit (37.7778 Celsius). My model of Instant pot does not let me set the temp for the yogurt incubation period and does not have a sous vide mode.

This entry was edited (12 hours ago)
in reply to Unus Nemo

friendica (DFRN) - Link to source

8Petros [Free Radical]

 — (between worlds)

I bought a ready made "Psychbiotics" mix in capsules (see the list below) and used their content (one per jar) as a starter. Then I put part of second batch in the icecube mould and keep it frozen for future starters.

Now for consecutive batches I use unwashed jars plus one jar content split equally among the rest and topped up with milk. 36 hours @ 42⁰C and then few hours in the fridge.
The milk is a cow one (plant base to be tested soon), organic, pasteurised (no UHT) and microfiltered.

We drink it as a supplement daily, straight ftom the fridge. Good stuff.

As soon as I scrap few dollars more I am going to assemble a bigger water bath machine, so I can make batches of some 8 jars 1 liter each, lat alone pasteurisation and sous vide.

The list of strains I use:
- Bifidobacterium infantis BI02
- Bifidobacterium longum BL-G301
- Lactobacillus acidophilus LA02
- Lactobacillus helveticus LH060
- Lactobacillus reuteri LRE02
- Lactobacillus rhamnosus GG

This entry was edited (4 hours ago)
in reply to 8Petros [Free Radical]

friendica (DFRN) - Link to source

Unus Nemo

@8Petros [Free Radical]

My maker uses 2 - 1 quart (0.946353 liter) containers. I still pasteurize my milk and heavy cream mixture in my Instant Pot. Though my culture recommends 108 F (42 C) I have found that with long term incubation 100 F (37 C) works a lot better and avoids the curding issue that I experience at 108 F (42 C).

I have only made around 4 batches so far. I am still experimenting. Have you considered straining? I strain of course to reduce carbs even further as I eat very few carbs in any given day. Typically less than 10 grams.

2 quart Yogurt Maker
This entry was edited (1 hour ago)
in reply to 8Petros [Free Radical]

friendica (DFRN) - Link to source

Unus Nemo

@8Petros [Free Radical]

I remember when I first stumbled upon some information about probiotics. They were trying to sell their supplement and they tried to make it sound like it was impossible to merely eat right. Of course eating an standard diet they are correct. Yet, that does not mean a person cannot eat right. They just have to choose to. I first became acquainted with supplementing my diet naturally in my research on fermented foods. Fermented vegetables is about the only way my body can tolerate them without inflammation and a lot of negative side effects. A few weeks ago I started playing with making my own yogurt as I noticed my Instant Pot had a yogurt setting. I have learned a lot, and have a lot more to learn. It has been fun and rewarding.

I hope you decide to make a group here for fermentation. I will certainly join it. If you are not sure how to start a group on Friendica then just refer to the Help Section on that topic. The topic is really documented quite well. Let me know if you have any questions.

⇧