Transcription
Here's what I call a list of lactobacillus rotary yogurt nos. El rotary yogurt nos. That is things you should avoid doing that could lead to having unsatisfactory end results such as too much separation, sometimes a foul smelling end result, or sometimes just not getting fermentation at all.
So, it's it's actually quite simple. I think about people who might say something like, "Well, I put boiling water into a teacup, put a tea bag in the cup, and I didn't get tea." Perhaps not that easy, but it's not that far away. That is, it should be quite straightforward. So, don't make this harder than it is, but there are some issues, some attention to detail that can be helpful in some instances. And so, let's go over those.
Now, why do this in the first place? Recall that what we're trying to do is not make yogurt. People often think we're just trying to make yogurt. Making yogurt's easy. We would just get some yogurt or some starter cultures of any old microbe and just let it ferment for six to 12 hours. That's how you make yogurt. Commercial yogurt must be made by FDA regulations with the microbes lactobacils bulgarus and streptoccus thermophilus to achieve a pH of 4.6 or less. That's not what we're doing, right? We're picking much more interesting microbes. In this case, lactobacillus rotary, but there are many others too. And if you want to know how to use those other microbes to achieve very specific health effects, see my super gut book.
For instance, if you want your child to be healthier after child birth, have less likelihood to have type 1 diabetes and autoimmune conditions and allergies and eczema, and have a higher IQ and better neurological maturation, you're going to want to make sure that child has bifidabacteria infantis so that there's a way to ferment that. There's a way to ferment lactobus crispatus for female reproductive health at both ends of the age spectrum for reproductive years and ensuring a better pregnancy, as well as menopausal years. So we can ferment lactobacilus crispus.
But let's talk about the prototype microbe that I've been talking about for many years now. Lactobacillus rotary that when properly fermented yields all kinds of health benefits from reproductive health to muscle health to immune health to many other aspects of health. So if you've been trying to make the El Rotoy yogurt and getting less than satisfactory end results, here are a list of nos to consider.
Start by cleaning your utensils. All you need is hot soapy water. You don't need to bake your utensils. You don't need to use any kind of cleaning solution, just hot soapy water. But beware that some devices such as this top to a yogurt maker to a yogurt container has a lining at the edge that could be a hiding place for molds and fungi. So take a look at everything you're using.
Another possible problem source are spatulas because spatulas often have a silicone or rubber blade that attaches to a wooden or plastic handle, and the attachment site can be a source for fungi or molds. Likewise, if you use a blender, of course, you should be avoiding use of a blender if a microbe is present because the high-speed blenders like a hand blender will kill the microbe. But if you use them, this blender, say at an earlier stage of the oat making process, take a look at the blades. It's very difficult to clean the blades in a blender and it can be a source for fungi or molds. If you find that's true for you, you probably should avoid using that blender. So look for sources of contamination in the nooks and crevices of your utensils.
Another problem is don't cough or sneeze when you're preparing your yogurt. Seems common sense, but if you cough or sneeze, you are essentially inoculating your yogurt with oral and airway microbes, as well as microbes from the air. So, you've actually asked for trouble. So, if you need to cough or sneeze, step away. Get far away as possible so you're not launching microbes into your mixture.
Similarly, you don't want to prepare your mixture in the path of airflow, such as that from air conditioning or a heating vent. That's going to send a whole bunch of microbes at high speed right into your yogurt, mostly fungi and molds from the air. So, avoid that also. Likewise, any kind of aerosolizing device like some of those things people use to scent the air, those can also contaminate your yogurt. So, avoid using those in the vicinity of your yogurt.
Be aware that inulin. I stopped using some of the other prebiotic fibers because it became clear they're potential sources of contamination. Inulin is probably among the cleanest, but it's not necessarily sterile. So if you're getting repeated episodes of contamination, think about using another brand of inulin. It may be less contaminated. The most common contaminant is probably some bacillus spores species like bacillus cereus, which can yield this kind of foul-smelling mixture. If you get that foul-smelling mixture, discard, start from scratch. Consider getting a new brand of inulin, as well as cleaning your utensils better.
Avoid prolonged exposure to air. So let's say you're making your mix of your yogurt and something distracts you. Maybe you're stirring something on the stove, or you get a phone call, or whatever, and you leave the yogurt exposed for more than a couple of minutes. That's an invitation once again for molds and fungi in the air to implant themselves into your yogurt mixture. Recall that molds and fungi are everywhere. They're in your hair, in your mouth, in your skin, on your countertops, in your uterus. It's a matter of number, right? So, the longer you allow your yogurt to be exposed to air, the more opportunity you're providing for molds and fungi to implant themselves and then take over.
Of course, you'll recognize that by odd discoloration, sometimes fuzzy growth on top of the yogurt. Could be green, black, pink, orange. If you see that, scoop it off. As long as it hasn't infiltrated into the yogurt body, you're okay. Discard that. And then recognize that you allowed mold or fungal contamination and ask why. What did you do that allowed it? Did you sneeze? Did you cough? Did you leave it exposed too long?
Another no, don't abbreviate the fermentation time. Too many people think what we're trying to do is make yogurt. Well, it looks and smells like yogurt, doesn't it? But it's not. We're not doing this to make yogurt. So, some people say things like, "Well, I got yogurt after 12 hours, so I stopped." We're not trying to make yogurt. We're trying to get very high microbial counts that happen to look and smell like yogurt. Okay. So, we're going to use at least with rotary enough time to allow 12 doublings. That's what microbes do, right? One microbe becomes two, two becomes four and onwards. And so if we allow to double 12 times and we start with, let's say, a couple hundred million microbes, at the end of 36 hours of 12 doublings, we get about 300 billion. And that's an advantage when we're trying to do something like say, correct SIBO or colonic dysbiosis, where we have trillions of microbes that have proliferated in your GI tract. You have to go to battle with those bad microbes with a lot of good microbes. And so this prolonged fermentation gives you the advantage of very high counts. So don't fall for the conversations with people who think we're just trying to make yogurt. We're not. We're trying to get exceptionally high microbial counts for health advantages in correcting colonic dysbiosis and SIBO.
And then also beware, there's something we call the first batch effect. That is, if you make your yogurt from a probiotic, whether it's tablets or capsules, the first batch tends to separate into curds, solids, and whey liquid. Just recognize that's the first batch effect. Its subsequent batch is made from a little of the prior batch. A tablespoon or two of the prior batch, curds or whey, doesn't make a difference. That will generally yield a much thicker, richer end result. If you don't like the idea of having experienced that first batch effect, make a small test batch. Maybe using only a maybe one cup of your half and half and maybe only a half tablespoon of your inulin. Let it ferment for the usual time. And then if it separates a lot, you didn't have to waste a lot of the um of the first batch. And then use a little of that first batch, curds or whey, once again, to start your second batch.
So there you go. It should be easy. It really is not that much different, not much more difficult than making tea. But it's really simple. Don't make this any harder than that, or any harder than planting say tomato seeds in your backyard garden and then just watering and fertilizing it. You're going to get tomatoes. You're not going to get cucumbers, by the way, right? You're going to get tomatoes. Same thing here. It should be as easy as can be.