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Member Forum >> Recipes >> Not-Really-Yogurt Recipes Roll-Up
 Not-Really-Yogurt Recipes Roll-Up
Bob Niland

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Posted: 8/18/2020 3:08:16 PM
Edited: 1/26/2021 11:24:58 AM (18)
 

Not-Really-Yogurt Recipes Roll-Up

Page Edition: 2021-01-26
If this is over two months in the past, it’s out-dated.


Contents

Introduction
Recipe Table
Starter Details
Benefits Matrix
Assessing Success
Troubleshooting
Personal Process Notes

Introduction

Note that these are not a formal part of the WB and Undoctored programs. You are not expected to make any of these, much less all of them. Only consider them if the possible benefits are appealing, and you are up to the task of making a non-traditional yogurt. Further, expect one or more combination recipes to emerge.

The original L.reuteri recipe has the most track record, but it’s still a challenge for a lot of people to make. Ideally, we can get to a point where commercial yogurt is an option, and people can just buy these, and at clinically useful live-culture CFUs per portion.

Here’s a roll-up of what I’ve seen so far. Those marked u2610_ballot_box I have not yet made. Those marked u2611_ballot_box_with_check I have made (but my personal process can vary).

Full details are provided here only for those yogurts described on the blogs, or for there is not as yet any official Inner Circle recipe. The table data below is for 1 quart or liter amounts of basic substrate. Basic substrate is “half-and-half”, which needs to be just milk and cream, with nothing added; organic, pastured, for extra credit. UPS is Unmodified Potato Starch (a glucose polymer). Make a slurry with some substrate and the starter before mixing. The recipes scale, but considerations are apt to arise above one gallon in a single container.u21f1_north_west_arrow_to_corner Return to ToC


Recipe Table

For UIC Members, there are official (dairy) recipes at: B. Coagulans Yogurt, B. Infantis Yogurt, L. Casei Shirota Yogurt, L. Gasseri Yogurt, L. Helveticus and B. Longum Yogurt, L. Reuteri Yogurt, High-Potency Probiotic Yogurt, SIBO Yogurt

For a non-dairy (coconut milk) variation, use the substrate base at: Coconut Milk with Guar Gum Yogurt Base

Short
Name
Basic
Substrate
Buffer/
Extender
Initial
Starter
Ferment
Temperature
Ferment
Time
u2610_ballot_box Akker {no recipe yet developed}
u2611_ballot_box_with_check BNR17® Site recipe: L. Gasseri Yogurt
u2611_ballot_box_with_check Casei 1 qt. (1L) H&H 2 tbsp. (30mL) inulin or UPS 1 tbsp. (15mL) Yakult®
or 1 tbsp. saved yogurt
105°F (41°C) 36 hours
Site recipe: L. Casei Shirota Yogurt
u2611_ballot_box_with_check coagulans Site recipe: B. Coagulans Yogurt
u2611_ballot_box_with_checkGastrus 1 qt. (1L) H&H 2 tbsp. (30mL) inulin or UPS 10 crushed tablets
or 2 tbsp. saved yogurt
97°F (36°C)
106°F max.
36 hours
Site recipe: L. Reuteri Yogurt
u2610_ballot_box Infantis Site recipe: B. Infantis Yogurt
u2610_ballot_box Innovix® Site recipe: L. Helveticus and B. Longum Yogurt
u2611_ballot_box_with_check Lr30242 1 qt. (1L) H&H 2 tbsp. (30mL) inulin or UPS 1 emptied capsule
or 1 tbsp. saved yogurt
97°F (36°C) 36 hours
u2610_ballot_box Oxalo  —   —   —   —   — 
u2610_ballot_box rhamGG  —   —  10B CFU (1 capsule)  —   — 
u2611_ballot_box_with_check SIBO Site recipe: SIBO Yogurt
Advanced Topic: Can We Curate An Effective Probiotic to Manage SIBO?

Closed containers with loose or flexible lids recommended. Sealed containers with rigid lids are not recommended, as some ferments can be a bit hyperbaric. Full containers are not recommended, unless flexible, as the ferment can be expansive. I use a large vented pot, so have no direct experience with popped lids and overflow, but both phenomena are reported.u21f1_north_west_arrow_to_corner Return to ToC


Starter Details

Akker:
Akkermansia muciniphila WB-STR-0001 A probiotic that can be taken directly is Pendulum Pendulum Glucose Control. As an obligate anerobe, this microbe may be a difficult challenge for a home ferment. Also, this specific product contains four other species.

BNR17®:
Lactobacillus gasseri BNR17® (There is no US domestic retail source for amendment-free BNR17 yet. People have been successful using the AceBiome product from Gmarket in South Korea, and they do export to most places.)

casei:
Lactobacillus casei (Shirota) initially from Yakult®

coagulans:
Lactobacillus coagulans GBI-30, 6086 initially from Schiff® Digestive Advantage® Daily

Gastrus®:
Lactobacillus reuteri ATCC PTA 6475 plus DSM 17938, initially from Biogaia® Gastrus® tablets. The tablets are suitable for younger people as labelled.

infantis:
Bifidobacteria infantis EVC001, initially from Envivo® Baby Starter Kit. The probiotic is suitable for infants, but the yogurt is adults-only.

Innovix®:
Lactobacillus helveticus Rosell-52ND Bifidobacterium longum Rosell-175, initially from Innovix Labs Mood Probiotic.

Lr30242:
Lactobacillus reuteri NCIMB 30242 initially from Life Extension FLORASSIST® Heart Health

Oxalo:
Oxalobacter formigenes {tbd} (details pending)

rhamGG:
Lactobacillus rhamnosus GG, available in Culturelle® Digestive Daily Probiotic Capsules

 u21f1_north_west_arrow_to_corner Return to ToC


Reported Benefits

The draft of this section was deleted, as the site now has a dedicated feature for browsing the topic: Microbiome Centralu21f1_north_west_arrow_to_corner Return to ToC


Assessing Success

The general principles of assessing batch success are:

  • One or more layers well thickened
    Initial batches often stratify into curd layers and watery whey. You can save the whey for future starter use. I freeze it in ice cubes trays when I get any liquid I can separate, but over the last 9 months, I’ve had to use dedicated starter batches (as I get no whey sep, except with L.coagulans). Later batches tend to look more like stand-up commercial yogurts.
  • Distinctive aroma and tangy taste
    All successful batches will have a similar aroma and taste, not quite identical to a full-fat live-culture unsweetened commercial yogurt. At some point, we might be able to use litmus paper to check acidity.
  • Creamy color (for the dairy-based recipe)
    The surface color is usually more off-white than the starting materials. It can actually appear a bit dry and crumbly if the fermentation vessel has no lid. But there should be no sign of growths, molds, black spots or red/orange tinge.
  • Near-term effects
    If you get prompt effects, such as mood, sleep, energy, etc., they will be apparent with a successful batch.

u21f1_north_west_arrow_to_corner Return to ToC


Troubleshooting

Undoctored Blog: Troubleshooting L. reuteri yogurt-making

Some additional things to consider include:

  • Raw Milk?
    Raw milk absolutely must be pasteurized. This is not just a routine food safety concern. The extended times used for these fermented foods would at the very least result in an unpredictable result if any random naturally-occuring microbes are present, and some common ones could grow to frankly pathogenic CFU counts.
  • Dead bugs?
    If a question ever does arise as to viability, a simple test is to prepare two small quantities of the substrate (H&H+inulin), and a bit of starter (such as one crushed Gastrus® tablet) added to only one of test samples. Leave the other uncultured. Put both in your incubator, or just leave out at room temperature, covered. The uncultured sample is apt to turn into sour milk, and present quite differently from the cultured sample.
  • Retail ingredient junk?
    Far too many half&half products have added emulsifiers, like carrageenan and polysorbate 80. Apart from being “GRAUS” (Generally Recognized As UnSafe, pronounced "gross"u263a_white_smiling_face) on this program, effects during fermentation are not well understood. Ditto for added “vitamins” that may actually be there as preservatives (not to mention frank preservatives). I’ve had pretty good luck with both Land’O’Lakes and Horizon organic H&H.
  • Sterility
    Utensils need to be reasonably sterile (as does the inulin or other prebiotic fiber). Whisks are a particularly challenging item to fully clean. Personally, I eliminate these as concerns by re-pasteurizing the dairy, in the fermentation vessel, with the inulin already mixed in, and the whisk present as well.
  • More sterility
    When using generation technique, the state of the storage and serving utensils needs to be considered as well.
  • Don’t macerate the microbes
    The starter needs to be mixed in by hand, and not by using a blender (stick or otherwise). If using frozen starter, ideally thaw it slowly (I allow 8 hours in the fridge). If I screw up the schedule, I’ll set the cubes in a covered glass bowl in a larger bowl of 105°F tap water. Do not apply more heat than that.
  • Drifting along
    Using generational (batch-to-batch) starter, it only takes one incidence of contamination or thermal die-off to affect all subsequent batches. I make this a non-issue with starter batches. If I happen to start from tabs, most of that batch goes into ice cube trays, frozen for use as future starter (and ditto for any whey drained off from subsequent batches). Dr. Davis reports being well past 50 batches using a generational technique, and it seems to work well for many people. But it does introduce variables that can be switched off if necessary.
  • Environment
    We’ve had a couple of reports of failure that appear to be linked to nearby diffusers, vaporizers or humidifiers. The ultrasonic devices don’t fully sterilize the working fluids. Evaporative models are just asking for trouble. Turn them off a few hours pre-prep, or run them in a different room.
  • Temper, temper
    Have some confidence in what temperature your device holds. Running a dummy (water only) test ’batch’, for at least a few hours, and checking with a probe thermometer is wise. If cold-starting, ponder whether or not the heating elements are creating bug-killing hot spots during warm up (or just eliminate this as a concern by pre-heating the substrate to near ferment temp before adding the starter).

u21f1_north_west_arrow_to_corner Return to ToC


Personal Process Notes

  • I routinely re-pasteurize my mix, in the final fermentation vessel, with the extender mixed in, and the whisk in the pot, for various reasons. I use 180°-195°F for 10-20 minutes, re-cooled to target temp -0+5°F. This is optional on the official recipes, but required for raw dairy.
  • I haven’t used unmodified potato starch in a while.
  • The above table is only for initial batches. I save any drained-off whey into an ice cube tray (or use a portion of an initial batch as dedicated frozen starter), slowly-thawed for use. I use 2 cubes/qt, approx 5 tbsp.
  • I had been fermenting for 48 hours for scheduling convenience, but am now using 36+ as planning permits.

u21f1_north_west_arrow_to_corner Return to ToC

___________
Bob Niland [disclosures] [topics] [abbreviations]

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Posted: 8/18/2020 3:26:40 PM
 
.... I’ve been thinking maybe there should be a sub-website for making yogurts... I believe more than 70% of the posts are about how to make an yogurt... 

Nice effort to summarize the issue, Bob.


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Posted: 8/18/2020 3:30:02 PM
 
.... maybe you should include a multi-species yogurts with Basilico’s Bulgaricus& more....
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Posted: 8/18/2020 3:33:33 PM
Edited: 8/18/2020 3:36:44 PM (1)
 
Bob, I was under the impression the L gasseri fermented at 109* F, other members are getting good results there at 109. Great table btw.


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Posted: 8/18/2020 3:48:25 PM
 
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Posted: 8/18/2020 4:06:15 PM
 


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Posted: 8/18/2020 4:07:34 PM
 
.... looks like you can order one kilo of BNR 17
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Posted: 9/3/2020 7:10:41 PM
Edited: 9/4/2020 10:33:42 AM (1)
 
Until I buy another regulator ($35)I can only do up to 108 degrees.  If I do B. coagulans at this temp, but for a longer time, do you think I’ll be successful?  How long would anyone suggest?


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Posted: 9/9/2020 8:15:17 AM
 
I’ve had success with B. coagulans at lower temperatures such as 106 degrees, at least judged by taste and texture, but not formal bacterial counts. 


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Posted: 10/6/2020 6:22:55 PM
 
I see 2 Tbsp for Inulin (which is what I use) and Initial Start is the Capsule or 1 Tbsp.   I am using Safari on MacOS,  maybe I am not seeing the full table?
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Posted: 10/6/2020 6:38:55 PM
 
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Posted: 11/7/2020 6:40:31 PM
Edited: 11/7/2020 6:41:19 PM (1)
 
Hey Bob, may I suggest a cognitive effect of Shirota is added to your chart? I think this would encourage more people to try it and if we have enough positive feedback on that, maybe we can do a study


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Posted: 11/22/2020 6:23:29 PM
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Posted: 12/3/2020 1:10:59 AM
 
"and will report any unexpected new super powers."

Just be responsible with those new super powers. LOL


Welcome to the BNR club


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Posted: 12/3/2020 6:29:47 PM
 
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Posted: 12/3/2020 6:38:48 PM
 
I’ve stopped repasteurizing. I don’t see the point really 


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Posted: 12/3/2020 6:58:44 PM
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Posted: 12/4/2020 1:43:23 AM
 
If you get a sous vide it cold starts good 


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Posted: 12/12/2020 2:12:30 AM
 
So what’s the proper temperature to ferment B. Coagulans at? It keeps changing. It says 115-122 F on the advanced topics page. Before it was 125. Now 125 in the table here 
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Posted: 2/2/2021 11:19:38 AM
 
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Posted: 3/21/2021 7:38:49 PM
 
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Posted: 3/22/2021 12:31:26 PM
Edited: 3/22/2021 1:16:02 PM (1)
 
How can I get a UAS sample of BNR-17, please?

There are delays getting BNR17 from Korea due to COVID-19 and the item plus shipping and customs comes to $92 ($3/cap)!


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Posted: 3/22/2021 2:49:09 PM
 
Wow, so great not stumbling through this process on my own! Thanks.


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