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L. Casei Shirota Yogurt: IC Recipe Discussion Thread


Member Forum >> Recipes >> L. Casei Shirota Yogurt: IC Recipe Discussion Thread

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Posted: 4/20/2022 10:59:28 PM
Edited: 4/20/2022 11:02:33 PM (1)


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Posted: 4/21/2022 8:19:10 AM
Edited: 4/21/2022 8:20:02 AM (1)


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One thing I’m not seeing is, what prebiotic fiber (monster food) did you add? Inulin? How much, and can you describe your method of mixing it and so forth? Did it clump?
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Posted: 8/16/2022 10:39:06 PM
Edited: 8/16/2022 11:08:04 PM (2)


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Hi Bob,
The Yakult product is L. paracasei?  Could not find L. casei in market or on Yakult website.  Only L. paracasei.  
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Bob, does you Yakult contain L casei or L paracasei?  The one in my store is L paracasei -- but in the SuperGut book, Dr Davis calls for L casei.  Thanks, as always for all you help and insight.
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Maybe something got lost in translation. My book calls for 1 2-ounce bottle of Yakult, not 12 ounces (354 mL). 
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Posted: 1/2/2023 9:13:22 PM
Edited: 1/2/2023 9:14:49 PM (1)


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To Bob, yet again.
I saw in one of your other posts, you mentioned "no sign of die off".  What would be signs of die off, pardon my ignorance?

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Posted: 1/2/2023 9:35:36 PM
Edited: 1/2/2023 9:37:05 PM (1)


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Pardon my confusion, but I thought you were referring to no signs of die off in your yogurt culture that went for 51 hours by accident.
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You could try my recipe for Shirota bananas. https://innercircle.drdavisinfinitehealth.com/Forum/topics.aspx?ID=29717

Or my foolproof yogurt making method. https://youtu.be/Rh0lcbpYWjU
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Posted: 1/30/2023 6:07:31 PM
Edited: 1/30/2023 6:08:49 PM (1)


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Posted: 1/31/2023 6:14:07 PM
Edited: 1/31/2023 6:15:37 PM (1)


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Posted: 1/31/2023 8:33:04 PM
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Hello , I was wondering what everyone is doing with their yogurt that turns out cheesy or separated? Their first batch?  Had some success and some failures. 
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Posted: 3/21/2023 5:34:02 PM
Edited: 3/21/2023 5:34:45 PM (1)

What kind of yogurt maker should one use for making shirota (which I think needs 109F)?
I don’t think my luvele goes that high.
Thanks.
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Has anyone made shirota with coconut milk?
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Posted: 5/16/2024 7:58:53 PM
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I’ve noticed the first batch from yakult isn’t tart at all, but on my first succesful follow-up batch from an ice cube it is nice and tart
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Will Shirota ferment fine at 100F for 36h? 
Does it need 109F?
Yakult publishes 37C (97F): https://yakult.com.sg/lacticaseibacillus-paracasei-strain-shirota/ 

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Shirota seemed to ferment well for me at 100F.
I did 109F before, similar results, can’t tell if there is a difference. 
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Tags: Shirota

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Hi Bob,

You mention several times making a yogurt recipe that you “include it in a blend at 104-106°F.” Could you share your go-to yogurt recipe with us? Thanks 😊
Tags: lactobacillus casei Shirota

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