Welcome to the Infinite Health "Yogurt (and more)!" resource for all things related to yogurt and other fermented products. Each section below provides a short overview and introduction to all the support options available to Inner Circle Members in the "Yogurt (and more)" main menu dropdown. But first, let's discuss a few definitions, conventions, and concepts about what we refer to as "yogurt."

It's Not REALLY Yogurt: The FDA defines yogurt "as a food produced by culturing one or more basic dairy ingredients with a characterizing bacterial culture containing the lactic acid-producing bacteria, Lactobacillus delbrueckii, subspecies bulgaricus, and Streptococcus thermophilus." We almost NEVER use these species. Instead, we ferment other, specific microbial species with solid evidence for improving health in one or more areas. We sometimes call these fermented products "nogurt" or "progurt" but most often we lump them in with their other creamy and delicious brethren and call it "yogurt!"

It's Not About the Yogurt: Other than taste and texture, there is nothing really special about yogurt but there is something VERY special about the microbes in the yogurt (and other fermented foods). You could get these microbes by taking purchased probiotics but the actual number of microbes in the typical probiotic is puny and you would often need to consume a whole bottle per day to experience the health effects we discuss. This would be quite cumbersome and expensive! We use fermentation to greatly amplify the microbe we want from the few billions you start with to the hundreds of billions we achieve. We could use other means to amplify microbial counts but the ingredients are difficult to source, expensive, and not anywhere near as tasty as yogurt. Plus, you can often use a portion of the first batch to start the next batch and save the cost of purchasing an endless supply of probiotics.

Not All Microbial Strains Are Equal: Be extra cautious when purchasing probiotics to start your fermentation projects. Check the strain designation for the species on the back label. Various strains of each microbial species ARE NOT the same and MAY NOT produce the results we discuss and experience. For example, L. reuteri strain NCIMB 30242 (also known as UAL-re16) lacks the bacteriocin and oxytocin effect important for some of the health benefits associated with L. reuteri. If the strain is not specified on the label, be very skeptical of what strain is in the probiotic.

The "Dirty" Little Secret about Yogurt-Making: Yogurt-making is very simple; get the right temperature for the microbe in question, give it a suitable prebiotic to "feed" it, and extend fermentation for the recommended time (usually 36 hours). However, to be fair, the rest of the process can be highly variable given we are NOT making yogurt in a sterile, rigid, commercial environment. We are making yogurt in a household environment subject to many contaminants from the bowls, spoons, air flow, surfaces, our bodies, and even the ingredients themselves. Thankfully, the process is also very forgiving and things usually work out just fine. But ... when they don't ... well, that's what this resource is for!

You Have Questions, We Have Answers: We encourage all Members to engage on the "Yogurt (and more)!" forum to ask questions and share your knowledge and experience with other Members on all things yogurt and fermentation.

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