Відео

Not if you want a specific bacteria, liké L.REUTERI, look for it awesome benefits

Look for dr Davis explanation, fiber feed thé bacteria. This IS NOT a regular yoghourt, this IS a bacteria culture from bacterias strain.

ya inulin is best. It should look super white and have the texture of icing sugar.

@@catspiracytheorist2138 how about psyllium husk as prebiotic? Will it work just like inulin?

It is food for the good bacteria. Without it, the bacteria may not transform the milk enough to be visibly different (they do also “eat” the lactose in milk but that doesn’t guarantee a yogurt like texture except for those strains that are known for making good yogurt).

the fiber is a prebiotic which is used to feed the probiotic (capsules in this case) which when combined with a dairy source such as milk or half and half along with heat for 18 hours at not to exceed 108 and 36 hours for L reuteri. 100 degress seems to be a desired temp but read Super Gut by Dr. Davis (or watch his videos) for more complete and accurate info. If nothing grew in the quart jar after the ingredients were combined it would tend to show that the capsules were of no value for the gut. Since they appearantly grew into yogurt the probiotic capsules are good.OK?

Do they use the same fertilizers, and weed killers, the US uses? if not, then they probably don't worry about it as much.

Actually they do. In fact, they often scrub with salt first, rinse, then scrub with baking soda. Sometimes they even let the fruit sit in baking soda water for a few minutes while they finish prepping. They wash EVERYTHING thoroughly and carefully and pat them dry. It is to remove any wax coating and dirt that can affect the fermentation.

I use vinegar in water.

no, the lactobacillus consumes lactose

What heat? 32-38C is exactly the temperature for bacterial growth. She boiled and cooled the milk beforehand to make the milk extra clean substrate for the bacteria

I was wondering the same thing?

She has literally no desire to help you out 😂

It's a seedling heat mat. She used a Vivosun one in the video but there are others out there

​@@SweetKingTannerFYI, no one owes You anything

​@@nathanieldonley5525great Idea though !!!

I think you can pretty much use any nut or seed milk, just make sure it only contains two ingredients: water and the nut/milk (no additives, presevatives or gums). I found they are easier to find on the self stable (boxes) on the non diary section but I've also found 1 brand that is refrigerated. I've successfully done homemade yogurt like this with soy milk (brands: west soy or eden soy) but coconut milk is also very popular (but i haven't found a brand with the descriptions above). It probably won't be as firm as a diary yogurt but I've also seen greek versions of non diary, so it is possible. There are many videos here that walk you through the steps. You can also make your own nut/seed milk at home and then follow these steps. For this look up vegan yogurt miyoko, she has a great detailed video and different versions, just add the prebiotic and probiotic instead of a culture starter. Hope this helps! ✌️

Coconut milk works good just gotta blend it a little more.

There is actually a vegan recipe from a supplement brand, translated with deepl. Degrees means Degrees Celsius : What goes better on the breakfast table in summer than a delicious vegan yoghurt with fresh fruit? And if it's homemade, it tastes twice as good. You don't need much to create your own vegan yoghurt, and it's much easier than you might think. Probiotic bacteria such as those found in our Probiona capsules form the perfect basis for preparing your homemade yoghurt. Find out what other ingredients go into a tasty vegan yoghurt in this recipe suggestion. Have fun making it! You will need these ingredients: 400 ml coconut milk 600 ml almond milk (alternatively: soya milk) 1 tsp agar agar 2 Probiona capsules Optional: dates or coconut blossom nectar to sweeten Dissolve the powder from the Probiona capsules in 100 ml almond milk and stir well. Then boil 200 ml of the coconut milk together with the agar agar in a pan, simmer the mixture for 2 to 3 minutes and stir occasionally. Then stir in the rest of the coconut milk and the remaining almond milk. Do not bring to the boil again, but bring to a lukewarm temperature. Then mix the milk mixture with the stirred Probiona powder and pour into a yoghurt maker. Leave the yoghurt to rest in the maker for 10 to 15 hours. If you don't have a yoghurt maker to hand, you can alternatively place the milk mixture in the oven covered at 50 degrees for 10 hours. You can then sweeten the finished yoghurt with dates or coconut blossom nectar to taste. Your homemade vegan yoghurt is ready! Enjoy the flavour!"