Probiotics, anyone?
Just curious how people feel about probiotics. I'm a few years out, now, and have found that a good dosing of bacteria does my gut good.
I just started brewing my own Kombucha after drinking it (at almost $4 a bottle!) for years. My first batch was AMAZING! Second batch slowly rotting away in the cupboard now.
I also make my own yogurt in the crock pot. Super cheap. I am pretty-darn lactose intolerant since my surg, and the yogurt has been WONDERFUL.
Lastly, I take a supplement daily.
A friend is going to give me some Kefir Grains next week...looks like I'll add that to the list, too!
I find that when I use a variety of probiotics, my gut just works better. I don't have cravings, I have a noticeably higher sense of well-being, and I don't feel sickly after meals.
Anyone else have a comment?
I just started brewing my own Kombucha after drinking it (at almost $4 a bottle!) for years. My first batch was AMAZING! Second batch slowly rotting away in the cupboard now.
I also make my own yogurt in the crock pot. Super cheap. I am pretty-darn lactose intolerant since my surg, and the yogurt has been WONDERFUL.
Lastly, I take a supplement daily.
A friend is going to give me some Kefir Grains next week...looks like I'll add that to the list, too!
I find that when I use a variety of probiotics, my gut just works better. I don't have cravings, I have a noticeably higher sense of well-being, and I don't feel sickly after meals.
Anyone else have a comment?
It's wicked-easy, and SOOOO cost effective. (Compare a gallon of milk, to a gallon of yogurt next time you're in the store!)
Pour a gallon of milk (I use 2%) into a crock pot and cook on high for 3 hours or until it hits 185F temperature. This kills off the nasties.
Remove the crock and set on the counter for a few hours to cool down. When your milk is at 110, whisk in 1 cup of store-bought plain yogurt. Be sure to use the kind with live cultures.
Wrap the crock up in some beach towels (I use two). And place it on a heating pad on the counter. I've read some people put in inside an oven with the light on, but I use my counter top.
Allow to sit for 7 or more hours undisturbed. You want to keep the temperature between about 100-112 degrees for the duration. The longer it sits, the more tart. I usually let mine set for like 10 hours or so. What's happening is that the lactobascillus (and other) bacteria are consuming the sugars in the milk. The less sugar, the better the yogurt for me. I also like the tart pep of plain yogurt.
When it's done, stir it vigorously. This agitation supposedly makes the bacteria stop working for a while. I bottle it up in four quart mason jars.
Sometimes it comes out a bit too separated for my liking, so I run it through the blender.
Bottle up your yogurt, and sta**** in the refrigerator.
It's always come out like a runny, European-style yogurt. If you want it thicker, you can layer some cheese-cloth in a strainer, pour in your yogurt, and let it set for a while. The excess liquid will drain out the bottom yeilding a more Greek-yogurt. Save the liquid that comes out...it's the whey (i.e. whey protein). You can add this to smoothies, soups, just about anything. If you let it drain like this for a few hours you'll end up with something called Labneh Cheese which makes a nice sour cream/cream cheese substitute.
Pour a gallon of milk (I use 2%) into a crock pot and cook on high for 3 hours or until it hits 185F temperature. This kills off the nasties.
Remove the crock and set on the counter for a few hours to cool down. When your milk is at 110, whisk in 1 cup of store-bought plain yogurt. Be sure to use the kind with live cultures.
Wrap the crock up in some beach towels (I use two). And place it on a heating pad on the counter. I've read some people put in inside an oven with the light on, but I use my counter top.
Allow to sit for 7 or more hours undisturbed. You want to keep the temperature between about 100-112 degrees for the duration. The longer it sits, the more tart. I usually let mine set for like 10 hours or so. What's happening is that the lactobascillus (and other) bacteria are consuming the sugars in the milk. The less sugar, the better the yogurt for me. I also like the tart pep of plain yogurt.
When it's done, stir it vigorously. This agitation supposedly makes the bacteria stop working for a while. I bottle it up in four quart mason jars.
Sometimes it comes out a bit too separated for my liking, so I run it through the blender.
Bottle up your yogurt, and sta**** in the refrigerator.
It's always come out like a runny, European-style yogurt. If you want it thicker, you can layer some cheese-cloth in a strainer, pour in your yogurt, and let it set for a while. The excess liquid will drain out the bottom yeilding a more Greek-yogurt. Save the liquid that comes out...it's the whey (i.e. whey protein). You can add this to smoothies, soups, just about anything. If you let it drain like this for a few hours you'll end up with something called Labneh Cheese which makes a nice sour cream/cream cheese substitute.
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