SIBO Yogurt - BioGaia

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

English Norsk

Recipe

🌱 Vegan BioGaia Yogurt

Approx. 1.5–1.6 liters39 °C36 hours

Ingredients

  • up to 4 × 400 ml coconut milk
  • 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

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. Use most of the coconut milk as the heat-treated base.
  2. Optionally keep 20–30% aside as cold cooling liquid.
  3. Choose the thickener: disperse Maizena cornstarch or Agar Agar evenly in a little cold coconut milk.
  4. Gradually add the thickener mixture and coconut oil to the hot main base while stirring.
  5. 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.
  6. Pour into a stainless steel bowl.
  7. Gradually add cold coconut milk until the mixture is below 39 °C, verified with a clean and disinfected thermometer, and the desired volume is reached.
  8. Add inulin.
  9. Add 10 capsules the first time, or the entire starter jar for later batches.
  10. Whisk gently.
  11. Fill the jars to about 0.5 cm below the lid.
  12. Ferment at 39 °C for 36 hours.
  13. Cool and store in the refrigerator.
The first capsule batch may be thinner. Adjust the amount of Maizena after later batches made with an established starter culture.
← Back to Recipes