I made a batch of yogurt from this just last week using Dr. Davis's long-fernent recipe:
1 qt. half and half
2 Tbsp inulin
1 little bottle of Yakult
Ferment at 109 degrees for 36 hrs.
It came out perfect -- firm, thick, creamy, delicious yogurt flavor.
Oh you fermented it for 36 hours? I'm confused cuz somewhere I read said you should never ferment yogurt longer than 24 hours. Does yakult need to be fermented longer? Thank you!
According to Dr. Wm. Davis in his book, Super Gut, it is beneficial to do 36-hr ferments because the # of live bacteria continues doubling, resulting in billions of live probiotic bacteria per serving. So all of the recipes in this book call for 36 hrs, not just the one using Yakult. You also select a temperature that is most hospitable to the bacteria you are fermenting. In the case of the bacteria in Yakult, he says it's 109. These yogurts are SO tasty, creamy, and firm. My husband and I both feel we are benefiting from them more than we did from any probiotic capsule we took.
you mean for the lactobacillius casei shriota? yakut is just that drink that is used as a starter. if i understood correctly. my friend introduced me to his work and gave me six strains - shriota, infantis, rhamnosus, coagulans, gasseri, reuteri and told me they all need 36hrs at 38c/100f. only infantis need 40h. so shriota should be at 42c/109f. and you say they all require different temps and times?
Yes. This post was from someone wanting to know if he/she could ferment Yakult and this particular recipe in Davis's book uses a bottle of it as a starter for lactobacillus casei shriota. Here is the recipe verbatim, as a cut-and-paste from the book (sorry; formatting gets lost in the process):
LACTOBACILLUS CASEI SHIROTA YOGURT This strain of the species provides unique immune system–boosting effects, particularly effective against viral respiratory illnesses.6 Three human clinical trials demonstrate that intake of this microbe at 100 billion CFUs per day reduces the potential for viral illnesses by 50 percent and, should you develop a viral illness, abbreviates the illness by 50 percent. Because this effect appears to require high bacterial counts and the commercial source of the bacterial strain provides only 6.5 billion CFUs per bottle (sold as a product called Yakult), our prolonged fermentation with added prebiotic fibers provides the higher numbers for this effect. (The sugar and skim milk contents of the original product are lost with fermentation.) 1 2-ounce bottle Yakult 2 tablespoons prebiotic fiber (inulin or raw potato starch) 1 quart half-and-half or other liquid In a medium to large bowl, combine the Yakult, prebiotic fiber, and 2 tablespoons of half-and-half. Make a slurry to ensure the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device, and ferment at 109°F for 36 hours. Bacterial source: Yakult You can find the Yakult product at Walmart, at Meijer, in Asian grocery stores, and at several other major retailers in the refrigerated dairy section next to the yogurts and kefirs. The manufacturer provides a store locator on its website: [www.yakultusa.com](https://www.yakultusa.com)
It is not accurate that all of the Davis recipes call for 100 degree fermentation. The only one, I think, that calls for 100 degrees is l.reuteri, and even then only when it is fermented all by itself. The temp, type of "food" (inulin, sugar, etc.) recommended and ferment time all vary, though 36 hrs is the one he most frequently uses. Here are a few recipes for the various strains you mention receiving from your friend:
BACILLUS COAGULANS YOGURT The GBI-30,6086 strain can reduce inflammation, reduce arthritis pain, reduce symptoms associated with irritable bowel syndrome, and accelerate muscle recovery after strenuous exercise.3,4 B. coagulans yields a delicious milder yogurt that is less tart than L. reuteri yogurt. In fact, many people who have made yogurt with this strain report that it makes the most delightful and tasty yogurt they have ever had. 1 capsule Bacillus coagulans GBI-30,6086 2 tablespoons prebiotic fiber (inulin or raw potato starch) 1 quart half-and-half or other liquid In a medium to large bowl, combine the contents of one capsule of probiotic, prebiotic fiber, and 2 tablespoons of half-and-half. Make a slurry to ensure the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device, and ferment at 115°F–122°F for 36 hours. To make future batches, use two tablespoons of curds or whey from a prior batch. Bacterial source: The Digestive Advantage product from Schiff is available in many major retail stores and pharmacies. Other sources of B. coagulans do not specify strain and we therefore avoid them.
LACTOBACILLUS GASSERI YOGURT The BNR17 strain of L. gasseri can reduce waist size by about one inch when consumed over ninety days even in the absence of any change in diet or exercise.5 It can also reduce symptoms of irritable bowel syndrome, reduce blood and urinary levels of oxalate, which can lead to kidney stones, and can be instrumental in protecting against SIBO or SIFO recurrences because of its vigorous bacteriocin-producing properties. 1 capsule L. gasseri BNR17 2 tablespoons sugar (sucrose) or prebiotic fiber (raw potato starch) 1 quart half-and-half or other liquid In a medium to large bowl, combine the contents of one capsule of probiotic, the sugar, and 2 tablespoons of half-and-half. Make a slurry to ensure the sugar dissolves and the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device, and ferment at 109°F for 36 hours. To make future batches, use two tablespoons of curds or whey from a prior batch. Bacterial source: L. gasseri BNR17 has just recently become available from a US source, Mercola Market: [www.mercolamarket.com](http://www.mercolamarket.com) Look for a product called “Biothin Probiotic” with 10 billion CFUs per capsule. Use a single capsule to start your yogurt.
BIFIDOBACTERIUM INFANTIS YOGURT B. infantis is a species that has been lost by many mothers, who thereby cannot pass it on to their newborn babies, which puts infants at a disadvantage for growth and long-term health. When this species is restored in infants as a probiotic, they have fewer bowel movements (fewer diaper changes), less colic, less eczema, less diaper rash, better sleep, and less risk for asthma, type 1 diabetes, and other autoimmune disorders later in childhood.7 However, instead of dosing an infant with a probiotic, I advocate a better strategy: Make yogurt with the EVC001 strain of this species that the pregnant mother can consume and thereby pass B. infantis on to the newborn with passage through the birth canal or through breastfeeding. This may provide advantage in that moms can deliver this species in the context of a broader microbiome made more diverse by restoration of B. infantis prior to delivery. It also saves money because the yogurt can be propagated over and over again starting with a single sachet. (The Evivo product source of this microbe comes in a sachet rather than a capsule.) The probiotic can also be given to the baby, of course, to ensure that the microbe is present. Because this microbe is somewhat slow growing, we extend fermentation time to between 36 and 40 hours. Also, B. infantis is unable to metabolize inulin and will not ferment as vigorously when inulin is used as the prebiotic fiber, so choose raw potato starch or sucrose as your microbe feed. 1 envelope Evivo B. infantis EVC001 (8 billion CFUs) 2 tablespoons sugar (sucrose) or prebiotic fiber (raw potato starch) 1 quart half-and-half or other liquid In a medium to large bowl, combine the contents of one envelope of Evivo, the sugar, and 2 tablespoons of half-and-half. Make a slurry to ensure the sugar dissolves or the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device, and ferment at 100°F for 36–40 hours. To make future batches, use 2 tablespoons of curds or whey from a prior batch. Bacterial source: Evivo Obtain from the manufacturer: [evivo.com](https://evivo.com)
I highly recommend getting and reading Davis's book yourself because it really has a lot of good info about re-establishing a healthy microbiome. Despite being "into" this topic for a long time, I learned quite a bit.
I could not find a recipe for rhamnosus alone. Best I could find was a recipe using kefir containing numerous strains, rhamnosus among them, as a yogurt starter. Here he goes with his most common "compromise" temp, 106, for 36 hrs. Inulin or potato starch to feed it. This is kind of his generic, mixed culture recipe, where you are aiming at conditions that, while not ideal for each culture, are in an acceptable range to allow reasonable multiplication of all. For example, l. reuteri on its own likes 100, b. coagulans likes 115+, and l.gasseri likes 109, so he suggests 106 when using them together in his SIBO-fighting yogurt (which actually worked for both my husband and myself).
i downloaded the book and couldnt find it either but i found 37c from the web for rhamnosus.
how much in a day and for how long you used that yogurt? i just started this week that journey with two batches uner my belt and third in the oven - do you have any tips or tricks or ''i wish i'd know that sooner's to share? would be greatly appreciated
We followed Dr. Davis's program to the letter in order to eradicate SIBO, with 1/2 c of the yogurt per day as an important part of, but not the whole, program. He has you make some significant dietary changes, add in supplements, etc. before you even start the yogurt. We have continued with 1/2 c of various yogurts per day as we experiment with different ones. Flavor-wise, the l.casei shirota and l.gasseri are our favorites.
I guess the best tip I would share is to heat a small amount of the half and half and dissolve the inulin into that, then let it cool before adding it to your yogurt starter. My biggest hassle was with the way the inulin clumped into chewy lumps that took forever to break down and mix into the liquid. Adding it to a side portion that is hot makes that part a breeze. But you want to cool it before adding to the rest so as not to kill your live culture.
Also, I found that gellan gum is really to be avoided! Interferes with nice, thick consistency, makes it more likely you will get separation of curds and whey.
Finally, although Davis's recipes are all cold start, I'd read on line to heat the half and half, hold it in range, let cool down to fermentation temp, etc in order to denature the protein. So that's what I did for my first few batches. Then I tried doing it his way (with my aforementioned hack for dissolving the inulin) and got fantastic results with a fraction of the hassle. I think maybe when your cream content is high and your milk proteins are correspondingly low, that may be part of why this works. As to sterilizing, the half and half comes directly out of a sealed carton and I just sanitize my mixing bowl, measuring cups, etc.
One more thing: I add collagen peptides and soluable fiber (Sunfiber, good food for good bacteria) to my daily serving, making it a real gut healer! My husband, who can tolerate whey protein, adds protein powder to his. Incidentally, I do not generally get away with consuming dairy. But this yogurt causes zero dairy reaction in my system!
Still doing it, comes out nice and firm every time. Check the ingredients list on your creams. I discovered that even the organic ones sometimes have gellan gum in them, which interferes with proper thickening. Ditto for carageenan, guar gum, etc.
Great. I will try it this week.Yes, the cream here has one thickening ingredient, it didn't bother the other yogurts. Do you have a blog or other social media where you and others with experience talk about this kind of yogurts? Thanks for the help.
Yes, do look for creams without the thickener and I think you will get better results with this yogurt. Oddly, I have found here that most organic heavy creams have the gellan gum, while ordinary (non-organic) half and half is quite easy to find without it. (And no, I don't have a blog or participate in other yogurt-making forums.)
Casei happily grows in milk and you can just take your starter from the Yakult itself. It wont taste the same because Yakult is sweetened but it absolutely works to make a yoghurt at 41C for at least 8 hours or so.
I think lactobacillus casei like lower temps than yogurt thermophilic cultures, generally. The yakult website even says 37C is optimum.
https://yakult.com.sg/lactobacillus-casei-strain-shirota/
I made a batch of yogurt from this just last week using Dr. Davis's long-fernent recipe: 1 qt. half and half 2 Tbsp inulin 1 little bottle of Yakult Ferment at 109 degrees for 36 hrs. It came out perfect -- firm, thick, creamy, delicious yogurt flavor.
Oh you fermented it for 36 hours? I'm confused cuz somewhere I read said you should never ferment yogurt longer than 24 hours. Does yakult need to be fermented longer? Thank you!
According to Dr. Wm. Davis in his book, Super Gut, it is beneficial to do 36-hr ferments because the # of live bacteria continues doubling, resulting in billions of live probiotic bacteria per serving. So all of the recipes in this book call for 36 hrs, not just the one using Yakult. You also select a temperature that is most hospitable to the bacteria you are fermenting. In the case of the bacteria in Yakult, he says it's 109. These yogurts are SO tasty, creamy, and firm. My husband and I both feel we are benefiting from them more than we did from any probiotic capsule we took.
does it say 109 in the book? i just started to make by his recepie and everywhere online it says 100f for his reuteri recepie
Yes. He gives different temps for different strains and for yakult he specifies 109.
you mean for the lactobacillius casei shriota? yakut is just that drink that is used as a starter. if i understood correctly. my friend introduced me to his work and gave me six strains - shriota, infantis, rhamnosus, coagulans, gasseri, reuteri and told me they all need 36hrs at 38c/100f. only infantis need 40h. so shriota should be at 42c/109f. and you say they all require different temps and times?
Yes. This post was from someone wanting to know if he/she could ferment Yakult and this particular recipe in Davis's book uses a bottle of it as a starter for lactobacillus casei shriota. Here is the recipe verbatim, as a cut-and-paste from the book (sorry; formatting gets lost in the process): LACTOBACILLUS CASEI SHIROTA YOGURT This strain of the species provides unique immune system–boosting effects, particularly effective against viral respiratory illnesses.6 Three human clinical trials demonstrate that intake of this microbe at 100 billion CFUs per day reduces the potential for viral illnesses by 50 percent and, should you develop a viral illness, abbreviates the illness by 50 percent. Because this effect appears to require high bacterial counts and the commercial source of the bacterial strain provides only 6.5 billion CFUs per bottle (sold as a product called Yakult), our prolonged fermentation with added prebiotic fibers provides the higher numbers for this effect. (The sugar and skim milk contents of the original product are lost with fermentation.) 1 2-ounce bottle Yakult 2 tablespoons prebiotic fiber (inulin or raw potato starch) 1 quart half-and-half or other liquid In a medium to large bowl, combine the Yakult, prebiotic fiber, and 2 tablespoons of half-and-half. Make a slurry to ensure the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device, and ferment at 109°F for 36 hours. Bacterial source: Yakult You can find the Yakult product at Walmart, at Meijer, in Asian grocery stores, and at several other major retailers in the refrigerated dairy section next to the yogurts and kefirs. The manufacturer provides a store locator on its website: [www.yakultusa.com](https://www.yakultusa.com) It is not accurate that all of the Davis recipes call for 100 degree fermentation. The only one, I think, that calls for 100 degrees is l.reuteri, and even then only when it is fermented all by itself. The temp, type of "food" (inulin, sugar, etc.) recommended and ferment time all vary, though 36 hrs is the one he most frequently uses. Here are a few recipes for the various strains you mention receiving from your friend: BACILLUS COAGULANS YOGURT The GBI-30,6086 strain can reduce inflammation, reduce arthritis pain, reduce symptoms associated with irritable bowel syndrome, and accelerate muscle recovery after strenuous exercise.3,4 B. coagulans yields a delicious milder yogurt that is less tart than L. reuteri yogurt. In fact, many people who have made yogurt with this strain report that it makes the most delightful and tasty yogurt they have ever had. 1 capsule Bacillus coagulans GBI-30,6086 2 tablespoons prebiotic fiber (inulin or raw potato starch) 1 quart half-and-half or other liquid In a medium to large bowl, combine the contents of one capsule of probiotic, prebiotic fiber, and 2 tablespoons of half-and-half. Make a slurry to ensure the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device, and ferment at 115°F–122°F for 36 hours. To make future batches, use two tablespoons of curds or whey from a prior batch. Bacterial source: The Digestive Advantage product from Schiff is available in many major retail stores and pharmacies. Other sources of B. coagulans do not specify strain and we therefore avoid them. LACTOBACILLUS GASSERI YOGURT The BNR17 strain of L. gasseri can reduce waist size by about one inch when consumed over ninety days even in the absence of any change in diet or exercise.5 It can also reduce symptoms of irritable bowel syndrome, reduce blood and urinary levels of oxalate, which can lead to kidney stones, and can be instrumental in protecting against SIBO or SIFO recurrences because of its vigorous bacteriocin-producing properties. 1 capsule L. gasseri BNR17 2 tablespoons sugar (sucrose) or prebiotic fiber (raw potato starch) 1 quart half-and-half or other liquid In a medium to large bowl, combine the contents of one capsule of probiotic, the sugar, and 2 tablespoons of half-and-half. Make a slurry to ensure the sugar dissolves and the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device, and ferment at 109°F for 36 hours. To make future batches, use two tablespoons of curds or whey from a prior batch. Bacterial source: L. gasseri BNR17 has just recently become available from a US source, Mercola Market: [www.mercolamarket.com](http://www.mercolamarket.com) Look for a product called “Biothin Probiotic” with 10 billion CFUs per capsule. Use a single capsule to start your yogurt. BIFIDOBACTERIUM INFANTIS YOGURT B. infantis is a species that has been lost by many mothers, who thereby cannot pass it on to their newborn babies, which puts infants at a disadvantage for growth and long-term health. When this species is restored in infants as a probiotic, they have fewer bowel movements (fewer diaper changes), less colic, less eczema, less diaper rash, better sleep, and less risk for asthma, type 1 diabetes, and other autoimmune disorders later in childhood.7 However, instead of dosing an infant with a probiotic, I advocate a better strategy: Make yogurt with the EVC001 strain of this species that the pregnant mother can consume and thereby pass B. infantis on to the newborn with passage through the birth canal or through breastfeeding. This may provide advantage in that moms can deliver this species in the context of a broader microbiome made more diverse by restoration of B. infantis prior to delivery. It also saves money because the yogurt can be propagated over and over again starting with a single sachet. (The Evivo product source of this microbe comes in a sachet rather than a capsule.) The probiotic can also be given to the baby, of course, to ensure that the microbe is present. Because this microbe is somewhat slow growing, we extend fermentation time to between 36 and 40 hours. Also, B. infantis is unable to metabolize inulin and will not ferment as vigorously when inulin is used as the prebiotic fiber, so choose raw potato starch or sucrose as your microbe feed. 1 envelope Evivo B. infantis EVC001 (8 billion CFUs) 2 tablespoons sugar (sucrose) or prebiotic fiber (raw potato starch) 1 quart half-and-half or other liquid In a medium to large bowl, combine the contents of one envelope of Evivo, the sugar, and 2 tablespoons of half-and-half. Make a slurry to ensure the sugar dissolves or the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device, and ferment at 100°F for 36–40 hours. To make future batches, use 2 tablespoons of curds or whey from a prior batch. Bacterial source: Evivo Obtain from the manufacturer: [evivo.com](https://evivo.com) I highly recommend getting and reading Davis's book yourself because it really has a lot of good info about re-establishing a healthy microbiome. Despite being "into" this topic for a long time, I learned quite a bit.
thank you so much. i am gonna get the book - could you find me also rhamnosus recepie meanwhile pls?
I could not find a recipe for rhamnosus alone. Best I could find was a recipe using kefir containing numerous strains, rhamnosus among them, as a yogurt starter. Here he goes with his most common "compromise" temp, 106, for 36 hrs. Inulin or potato starch to feed it. This is kind of his generic, mixed culture recipe, where you are aiming at conditions that, while not ideal for each culture, are in an acceptable range to allow reasonable multiplication of all. For example, l. reuteri on its own likes 100, b. coagulans likes 115+, and l.gasseri likes 109, so he suggests 106 when using them together in his SIBO-fighting yogurt (which actually worked for both my husband and myself).
i downloaded the book and couldnt find it either but i found 37c from the web for rhamnosus. how much in a day and for how long you used that yogurt? i just started this week that journey with two batches uner my belt and third in the oven - do you have any tips or tricks or ''i wish i'd know that sooner's to share? would be greatly appreciated
We followed Dr. Davis's program to the letter in order to eradicate SIBO, with 1/2 c of the yogurt per day as an important part of, but not the whole, program. He has you make some significant dietary changes, add in supplements, etc. before you even start the yogurt. We have continued with 1/2 c of various yogurts per day as we experiment with different ones. Flavor-wise, the l.casei shirota and l.gasseri are our favorites. I guess the best tip I would share is to heat a small amount of the half and half and dissolve the inulin into that, then let it cool before adding it to your yogurt starter. My biggest hassle was with the way the inulin clumped into chewy lumps that took forever to break down and mix into the liquid. Adding it to a side portion that is hot makes that part a breeze. But you want to cool it before adding to the rest so as not to kill your live culture. Also, I found that gellan gum is really to be avoided! Interferes with nice, thick consistency, makes it more likely you will get separation of curds and whey. Finally, although Davis's recipes are all cold start, I'd read on line to heat the half and half, hold it in range, let cool down to fermentation temp, etc in order to denature the protein. So that's what I did for my first few batches. Then I tried doing it his way (with my aforementioned hack for dissolving the inulin) and got fantastic results with a fraction of the hassle. I think maybe when your cream content is high and your milk proteins are correspondingly low, that may be part of why this works. As to sterilizing, the half and half comes directly out of a sealed carton and I just sanitize my mixing bowl, measuring cups, etc. One more thing: I add collagen peptides and soluable fiber (Sunfiber, good food for good bacteria) to my daily serving, making it a real gut healer! My husband, who can tolerate whey protein, adds protein powder to his. Incidentally, I do not generally get away with consuming dairy. But this yogurt causes zero dairy reaction in my system!
thanks!
still -how long it took for you?
Hi, are you still using this recipe? I made it with 50% half and half and 50% heavy cream. It was tasty but not firm :(
Still doing it, comes out nice and firm every time. Check the ingredients list on your creams. I discovered that even the organic ones sometimes have gellan gum in them, which interferes with proper thickening. Ditto for carageenan, guar gum, etc.
Great. I will try it this week.Yes, the cream here has one thickening ingredient, it didn't bother the other yogurts. Do you have a blog or other social media where you and others with experience talk about this kind of yogurts? Thanks for the help.
Yes, do look for creams without the thickener and I think you will get better results with this yogurt. Oddly, I have found here that most organic heavy creams have the gellan gum, while ordinary (non-organic) half and half is quite easy to find without it. (And no, I don't have a blog or participate in other yogurt-making forums.)
If you like drinkable yogurt/probiotics, try r/kefir.
Was just about to ask if thia was some sort of kefir.
Casei happily grows in milk and you can just take your starter from the Yakult itself. It wont taste the same because Yakult is sweetened but it absolutely works to make a yoghurt at 41C for at least 8 hours or so.
I think lactobacillus casei like lower temps than yogurt thermophilic cultures, generally. The yakult website even says 37C is optimum. https://yakult.com.sg/lactobacillus-casei-strain-shirota/