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5 sats \ 4 replies \ @Rothbardian_fanatic 24 Nov \ parent \ on: Gut Microbes and Host Physiology: What Happens When You Host Billions of Guests? science
Yes, the reason why is that it is a probiotic. The ones that have been fermented longer than 8 hours are much better because of the concentration of bacteria in the yogurt.
I make some yogurt with a 36 hour minimum fermentation time.
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I don’t have any recipes for yogurt. You have to get either some from someone that has it or buy L. Reuters and L. Gasseri starter packs from Cutting Edge Cultures. You will also need some prebiotic fiber. The recipe can be found here:
https://www.culturedfoodlife.com/recipe/l-gasseri-superfood-yogurt/
I made two different cultures than combined them in a later batch. I just make more from the previous batches.
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You are a man of many interests!
What’s the advantage of making yoghurt from two different cultures?
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Both of the cultures do different things in your gut. In this case, inhabit different zones of the small intestine. If you do them both, together, you do not have to do them one-by-one. My first batch of one of them came out all separated, but when combined the both of them came out smooth with the consistency of Greek yogurt.
I have been around long enough to look into many different things.
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