Breastmilk-Cultured Yogurt // 200+ Unique Probiotic Strains!

Hello friends, today I share my recipe for a cultured yogurt that is by far superior than any other yogurt in terms of probiotics! By culturing the hundreds of unique probiotic strains in breastmilk, we can maximize our microbiome health like never before.
Basic recipe:
1-5 ounces breastmilk (unpasteurized)
1 gallon whole milk of choice
Bring milk up to 180-200 degrees Fahrenheit. Then allow it to cool to 100 degrees Fahrenheit. Heating up the milk first provides a thicker end product. Once cooled, stir in breastmilk. Set yogurt machine to 12 hours at 100 degrees (this may vary between 6 hours to 36 hours). Once finished culturing, place directly in fridge for 3-6 hours to 'set' the yogurt. Stir well with a whisk to remove any clumps, and enjoy!
Note: Save 1/4 cup of the yogurt to use as the starter for the next batch!
L.reuteri yogurt video: • How to Make Instant Po...
Study mentioned: www.ncbi.nlm.n...

[@yttikdab]

I just got a luvele gift to me, I had no idea this existed. My first search was can i use breastmilk to make yogurt. I’m so glad I found this video

[@thealfordhomestead5191]

Thank you for watching and commenting! The likes and comments helps more people find the video, so I appreciate it! I hope you give this yogurt a try and please come back and let us know how it turned out :).

[@lounelson7353]

This is amazing. But I just tried and it’s been on for 6 hours and is liquid still? Do you need to add inulin at all do you think?

[@destinyike8701]

This is truly undiscovered gold!! I have so many questions…. I know our natural bacteria ranges from person to person, so it sounds logical to start with what bacteria you have, and continue to eat the cultured yogurt and make new batches as you recolonize your body. Now I’m only saying what makes sense in my head… Now my question is, do only the current strains multiply? Is there a way to make sure you get more of a variety? (This is coming from someone who has taken many antibiotics.)
I was also wondering if it would be beneficial to add a probiotic pill as well and add pre-biotics to feed the cultures. Would this affect the outcome of the total cultures?
I was also reading about making homemade yogurt with raw milk, and they say you don’t have to heat it up since it has natural bacteria that can regulate itself, whereas you have to heat up pasteurized milk to kill off any bad bacteria that could take over. So I’m thinking raw milk may be more beneficial as it already has natural cultures. You would just have to ferment it at a temperature of 100° along with your cultures.

[@destinyike8701]

Also, there are certain strains that are recommended for the fermentation process to make yogurt (lactobacillus delbrueckii subsp. lactobacillus Bulgaricus and streptococcus thermophilus…) Would adding these make a difference?

[@thealfordhomestead5191]

Thank you!! I'm so glad you found it as fascinating as I do! To answer your questions,
- only the current strains in your starter and milk multiply.
- to get more variety, include different strains. This can be accomplished by purchasing raw milk from various animals or buying high quality probiotics to inoculate.
- yes, pre-biotics, like inulin, are a great way to provide extra food for the bacteria, which should result in an even stronger probiotic-rich yogurt. There are certain bacteria strains which are ideal for yogurt, so you'll need to do a quick google search on the specific strains you're trying to include to make sure they are ideal for making yogurt. But yes, adding additional probiotics will introduce even more diversity.
- raw milk is a SUPERFOOD! I would definitely not heat up raw milk in order to keep all the beneficial enzymes, bacteria etc in tact. That said, if you do not heat the milk it will lead to a thinner yogurt. It doesn't make it bad, but some people prefer a thicker end product. You could try adding gelatin to help thicken it up. I have a video explaining how I do this.
Good luck experimenting! Keep us posted on your results and thank you again for commenting with all your questions! :)

[@destinyike8701]

Thank you for the response! I was originally looking into making this for my baby, but I’m definitely trying this for myself to re-culture my body as I continue to breastfeed. I’m going to experiment with adding two capsules of Dr. Mercola’s Complete Probiotic along with the breast milk and Yogourmet Yogurt Starter which specifically has lactobacillus delbrueckii subsp. Bulgaricus and streptococcus thermophilus for the fermentation.
I’m also going to use the crockpot method since I won’t be starting with raw milk and it seems a little easier. I can’t find raw goats milk anywhere to start my baby early (around 4-6 months), so the next best thing I could find was an organic, pasteurized powdered goats milk on Amazon.
I was also reading about how it’s best to only reuse your previous batch to culture new ones 3-4 times so that bad bacteria doesn’t start to contaminate the batches- which is okay because my breast milk should have more cultures each time, and I’m still saving money on probiotic capsules with even more benefits by only using a couple each month!
I’m excited to try it!

[@destinyike8701]

I forgot to mention 2 tablespoons of organic Jerusalem artichoke insulin as prebiotic fiber to feed the cultures. 💕

[@thealfordhomestead5191]

Wonderful ideas! I have used the raw powdered goat's milk as well and found that my babies loved it. Yes, technically they do say to use a fresh starter every so often but I actually don't, unless I accidentally use up all my yogurt! Do whatever is best for you and your needs. I do hope you start seeing some signs that your gut is being replenished! @@destinyike8701