SIBO Yogurt - BioGaia

Based on 2 years of personal experience
Preparation and consumption are at your own responsibility

English Norsk

Recipe

🥛 Milk-Based BioGaia Yogurt

Approx. 1.5–1.6 liters39 °C36 hours

Ingredients

  • 400 ml coconut milk
  • homogenized whole milk
  • optional pasteurized cream
  • approx. 2 heaped tbsp Maizena cornstarch, or Agar Agar as an alternative (not 1:1)
  • approx. 2 tbsp coconut oil
  • minimum 1 heaped tbsp inulin
  • first batch: 10 Gastrus PURE capsules
  • later batches: one full starter jar
400 ml coconut milk is used consistently because, in my experience, it gives more body, a more even consistency and less visible whey/liquid separation (syneresis).

Thickening – important difference

Maizena cornstarch: Maizena cornstarch thickens during boiling and continued heating. You can therefore largely judge the thickness while the batch is hot. If it is still too thin, disperse more Maizena cornstarch in cold liquid, add it gradually while stirring, and bring the batch back to a boil.

Agar Agar: Agar Agar must be boiled to activate, but develops most of its firmness as the batch cools – much like gelatin. The hot batch can therefore still appear thin even when the amount of Agar Agar is sufficient. Do not add more simply because the batch looks thin while hot; it becomes substantially firmer during cooling.

If you use Agar Agar: When using Rapunzel Agar Agar, follow the manufacturer's instruction of approximately 5 minutes of boiling. Then cool the batch as usual. Add the BioGaia/L. reuteri culture only when the entire batch is below 39 °C.

Method

  1. Make a warm main base using 400 ml coconut milk + approx. 400 ml homogenized whole milk.
  2. Choose the thickener: disperse Maizena cornstarch or Agar Agar evenly in a little cold liquid.
  3. Gradually add the thickener mixture and coconut oil to the hot main base while stirring.
  4. With Maizena cornstarch: boil and stir until the desired thickness is visible. With Agar Agar: boil as directed, but judge the final firmness only after cooling.
  5. Use cold homogenized whole milk and, if desired, pasteurized cream for cooling and volume adjustment.
  6. Cream replaces an equivalent amount of whole milk.
  7. Check with a clean and disinfected thermometer. When the mixture is below 39 °C, add inulin and the culture.
  8. Whisk gently.
  9. Fill the jars to about 0.5 cm below the lid.
  10. Ferment at 39 °C for 36 hours.
  11. Cool and store in the refrigerator.

Cream

Cream is optional. More cream will normally give a richer taste and higher fat content.

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