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Fermentation - Sibo Yogurt Recipe

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This recipe for Fermentation - Sibo Yogurt is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Because we need to choose the right species and strains, we start with three different initial sources. There is need to purchase each species/strain only once, as future batches can be made from a small quantity of a prior batch. Of course, organic half-and-half can be replaced by A2 milk, goat or sheep milk, or coconut milk. (See the Undoctored Inner Circle recipe for making yogurt with coconut milk that requires extra steps to improve mixing.)
10 tablets BioGaia Gastrus tablets, crushed (total 2 billion CFUs), or 2 tablespoons of L. reuteri yogurt (curds and/or whey)
2 capsules Lactobacillus gasseri BNR-17
2 capsules Bacillus coagulans GBI-30,6086 (total 5 billion CFUs)
2 tablespoons prebiotic fiber (inulin or raw potato starch)
1 quart half-and-half or other liquid

In medium-sized ceramic or glass bowl, place crushed L. reuteri tablets and the emptied contents of L. gasseri and B. coagulans capsules. Add 2 tablespoons of inulin or raw potato starch, followed by 2-3 tablespoons organic half-and-half (or your choice of other liquid) and mix thoroughly. Add remaining liquid and stir.

Cover with plastic wrap or other method and maintain at 106? for 36 hours.

 

 

 

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