I make lots of these probiotic yogurts, but have never really understood why milk has to be heated to a certain temperature. I just boil it - it's so much easier, and as far as I can tell works just as well. Also, if you omit the inulin it seems to work just fine.
This is a great point, as for why you may want to use Organic milk instead. Boiling the milk will not not reliably eliminate residual antibiotics. Studies show that common veterinary antibiotics like oxytetracycline, amoxicillin, ciprofloxacin, and sulfonamides remain stable even after boiling at 100°C for 20 minutes or more.
I suppose that people prefer not to boil it because it can produce off flavours for the finished yogurt. Also by not boiling it you are preserving sugars and nutrients for fermentation. But if it is turning out fine then that works too!
That sounds great! Unfortunately, I’m not able to find any raw or live milk where I live. The reason we use capsules in this case is that this yogurt is designed to help combat SIBO (Small Intestinal Bacterial Overgrowth) and SIFO (Small Intestinal Fungal Overgrowth). Dr. William Davis recommends these specific strains for their effectiveness against both conditions. Many people discover that their health issues are ultimately caused by SIBO or SIFO, yet doctors rarely consider these as the underlying cause. The best part about this “yogurt” is that while the probiotic supplements themselves are costly, fermenting them in a suitable substrate saves a lot of money—and you can even share the culture with others.
Thank you for this information - very interesting.
you're welcome!
I make lots of these probiotic yogurts, but have never really understood why milk has to be heated to a certain temperature. I just boil it - it's so much easier, and as far as I can tell works just as well. Also, if you omit the inulin it seems to work just fine.
Sometimes there's residual antibiotics in the milk. This would remove the effects of that.
Leslie
This is a great point, as for why you may want to use Organic milk instead. Boiling the milk will not not reliably eliminate residual antibiotics. Studies show that common veterinary antibiotics like oxytetracycline, amoxicillin, ciprofloxacin, and sulfonamides remain stable even after boiling at 100°C for 20 minutes or more.
I suppose that people prefer not to boil it because it can produce off flavours for the finished yogurt. Also by not boiling it you are preserving sugars and nutrients for fermentation. But if it is turning out fine then that works too!
That sounds great! Unfortunately, I’m not able to find any raw or live milk where I live. The reason we use capsules in this case is that this yogurt is designed to help combat SIBO (Small Intestinal Bacterial Overgrowth) and SIFO (Small Intestinal Fungal Overgrowth). Dr. William Davis recommends these specific strains for their effectiveness against both conditions. Many people discover that their health issues are ultimately caused by SIBO or SIFO, yet doctors rarely consider these as the underlying cause. The best part about this “yogurt” is that while the probiotic supplements themselves are costly, fermenting them in a suitable substrate saves a lot of money—and you can even share the culture with others.