Why You Can't Make Yoghurt Out of Our Probiotics
It’s a question we’ve been asked quite a bit recently so we thought we’d share the answer with you all. It makes logical sense that you could add a probiotic capsule to milk to make yoghurt but if you’ve ever tried it, you’ll realise that it’s not quite as simple as that! Here’s why:
1. You need specific starter strains
You need specific starter strains to make yoghurt: lactobacillus delbrueckii subsp. Bulgaricus and streptococcus thermophilus neither of which are supplied in our probiotic supplements.
2. Heat & incubate
Once you have the correct starter strains you can make yoghurt at home with a simple recipe. You can buy the starter strains from most health food shops or online. Boil one litre of milk (semi-skimmed or whole milk) then remove it from heat and cool to between 104 degrees and 114 degrees. Use a sterile container to pour the milk into. Add a generous teaspoon—or follow the package instructions—of the yogurt starter. Stir, cover, and incubate at 104 to 110 degrees for six to ten hours. Refrigerate.
It’s much easier to achieve this constant incubation temperature with a yoghurt maker, which regulates the temperature.
3. Enjoy homemade yoghurt for digestive health
Homemade yoghurt is beneficial to digestive health and often tolerated even by those with a lactose intolerance because the friendly bacteria turn the lactose into lactic acid. The benefits to your health are well worth the investment in time.
This website and its content is copyright of Nutri Advanced ©. All rights reserved. See our terms & conditions for more detail.
Most Popular Articles
We look deeper into 'The Obesity Epidemic' and founder of Nutri Advanced Ken Eddie's article contribution published in The Guardian to find ways we can influence change.
As a confirmed nutrition geek, when watching sport I find myself considering how I'd support athletes like Andy Murray & Cristiano Ronaldo from a nutritional perspective.