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411: High Potency Probiotic Yogurt

Member Forum >> Premium Content Mirror >> 411: High Potency Probiotic Yogurt

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Posted: 10/11/2022 11:27:53 AM
Edited: 10/10/2022 6:55:44 PM (2)

Sourced from Dr. Davis Infinite Health 4-1-1 Newsletter email, dated: 2022-10-05
Although the email is a free subscription, mirroring it here provides a means for IC members to discuss it. PCM Recipes Index

High Potency Probiotic Yogurt

top view; bowl of yogurt


  • 1 capsule probiotic or 2 tablespoons of kefir (if combining kefirs, use 2 tablespoons of each product)
  • 2 tablespoons sugar (sucrose) or prebiotic fiber (inulin or raw potato starch)
  • 1 quart half-and-half


In a medium-sized bowl, combine the contents of the probiotic capsule with the sugar and 2 tablespoons of organic half-and-half. Make a slurry to ensure the sugar dissolves or the prebiotic fiber does not clump. Stir until well mixed. Stir in the remaining half-and-half. Cover lightly (e.g., with plastic wrap), place in your fermenting device (reference my book, Super Gut, for some fermentation device recommendations), and ferment at 106°F for 36 hours. To make future batches, use 2 tablespoons of curds or whey from a prior batch. The end result will be thicker than the original kefir, given the prolonged fermentation time, more like yogurt in consistency, and no longer the thin, drinkable liquid of regular kefir.

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... I’m not sure what is this all about, but if you’re trying to ferment kefir, the temperature of 106 is too high... It should be around body temperature... Between 98 and 102... In my opinion 24 hours of fermentation should  be enough.

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Tags: kefir


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