This is the recipe for the probiotic complex that has helped my brother and me so much. It is not the only thing that has helped, but it appears to be the main thing. Of all the remedies I have taken throughout my life, this one has helped the most; apparently, it alone has stopped my own early symptoms of choking on my saliva, mainly when I would lie down. No more propping myself up when sleeping. And my brother continues to improve in a remarkably astounding way. For over a year now, every bit of news from him is better than before. The latest thing now is that he has gained ten pounds, and is feeling so much better, that he is thinking about getting his drivers license again.
I will write later about what it is doing for our friends with whom we're sharing it, and the merits of why I think the reader should press through the difficulties and refuse to be hindered from obtaining this effectively healing food. Between persuading and informing, I will start with informing, so here is the recipe with its instructions:
Re-Balance Belly to Brain Probiotic Complex
A Brief Overview of the Process:
A. Purchase four brands of probiotic capsules.
1. Purchase Lactobacillus Fermentum ME-3. In America, it is sold only by the brand Reg'Activ.
amazon.com/RegActiv-Glutath...
amazon.com/RegActiv-Detox-L...
2. Purchase Align Extra Strength Probiotic Supplement, 5x more good bacteria (five billion).
amazon.com/Align-Probiotic-...
3. Purchase Swanson L.plantarum probiotic (10 billion). swansonvitamins.com/swanson...
4. Purchase Jarro-Dophilus Women 10 Billion Probiotic Supplement. amazon.com/Jarrow-Formulas-...
B. Grow these probiotics in four separate sterilized jars to be used as starters. A second generation can be made of these starters to extend each of them, separately.
C. Pasteurize the milk at 180 degrees f. (82 degrees C.) for thirty minutes, then cool it to 110 degrees f. working temperature. It will cool further to 102 degrees f. processing temperature by the time the starters are added and it is transferred to jars.
D. Use the starters in measured proportions to mix with the main pot of milk. The proportions are these: 1. ME-3 three parts starter. 2. Align three parts starter. 3. L-plantarum two parts starter. 4. Jarro-Dophilus one part starter. In a two-gallon batch, we're using one tablespoon for each part (three tablespoons for the ME-3, and so on).
E. Fill the sterilized and cooled jars, then incubate them between 99 degrees to 104 degrees f. for about four hours. The target temperature to maintain is 102 degrees fahrenheit.
F. Label the jars and store them in the refrigerator.
G. When beginning to use this probiotic complex for the first time, start slowly. One teaspoon the first day is enough. Then increase over a couple of weeks.
Make an incubator:
Our incubator was made from a portable cooler with the floor raised so air can circulate freely under the jars. We (my wife and I, who are working together), placed boards in the bottom and laid cooling racks across them. Placed inside the cooler, either on, or beside the elevated platform, we have three Himalayan salt lamps using a seven-watt bulb in each. (In a second incubator, we have successfully used two salt lamps, one with a 15-watt bulb and the other a 7-watt. Careful “shielding” is necessary.) More common bulbs are four-watt, but the seven-watt bulbs are still available. Lately, we've added a supplement bulb, to quickly add heat if we need it, (never for the entire incubation period, though). For that, we use an “Outlet to Lamp Socket Adapter” plugged into a “Foot Lamp Dimmer.” We like the dimming control so we can add just the amount of heat needed. Right now, we have a 25 watt bulb in it and that's way too hot for our needs, but we are able to dim it, using the adjustable dimmer switch on the “foot lamp dimmer.”
We leave the salt lamps on all the time. Otherwise, they would draw water from the atmosphere and make a mess. But with such low wattage, and very even heat, we can't wait for them to warm our incubator when it's time to make another batch. We like to have them ready all the time. Sometimes, if the temperature is running low, we'll drape a polyester “throw” over the lid of the cooler.
We shield the jars from the source of heat by placing aluminum pie tins between the jars and the salt lamps. Heavy duty aluminum foil would also be fine.
Gather at least three thermometers.
Having just two wouldn't be enough because when one goes bad, we need to know which one is accurate. Besides, we like to have a probe in more than one spot in our incubator, and sometimes we'll have more than one probe in the milk while it's heating, especially if we have any doubt about the first one.
We've stopped buying the Taylor model 1487-9 because the probes fail too often. Recently, we bought the Taylor model 1471N because the probe looks much better in the package, but we haven't opened it yet.
We're enjoying Aldi's Ambiano brand “Digital Meat Thermometer.” And the Acu-Rite brand “Touchscreen Thermometer & Timer” was good enough we bought a second one for a spare. Having an audible alert when the target temperature is reached is especially handy while the milk is being heated very slowly.
Test the accuracy of the thermometers by placing the probes in the boiling water when sterilizing jars and utensils. If the thermometer reads off by a couple of degrees, you can trust it to be off by the same number of degrees at lower temperatures, too, and note the difference.
Try to be as accurate and particular as possible.
Traditional yogurt makers are not, not, not acceptable because yogurt is usually incubated at too high a temperature for our needs. Doubtlessly, a lovely “yogurt” would be produced if one used our probiotic starters at the higher traditional yogurt temperatures; but the strains would not be balanced as they must be. Some of the strains would thrive at the higher temps, while others would not grow at all. We are very particular about maintaining our temperature between 99 degrees and 104 degrees fahrenheit (37 degrees to 40 degrees celsius).
Any variance from these temperatures may produce a different product with different health effects, (even though no harm would come as a result of eating those “other products”). This is not a safety warning at all, because these probiotics are completely safe no matter what one does to grow them. But we need all the benefits of every one of our probiotics, grown in a particular balance to accomplish the healing purposes we are seeking.
Selecting the milk.
After all the various considerations were taken into account, we've returned to purchasing milk in the regular stores in our area. Each one should acquire the best milk available to them. “Homogenization” will not be an issue when the milk is “fat free.” The probiotics will grow on ultra-pasteurized milks, but in our opinion, the milk has been damaged by the UHT process. According to a wikipedia article titled “Ultra-high-temperature processing”: “Two studies published in the late 20th century showed that UHT treatment causes proteins contained in the milk to unfold and flatten....” We feel like organic UHT milk has been damaged, and the risks may out-weigh the benefits of the “organic” label. realmilk.com may be helpful in finding the best milk for some people. That may be our next step in improving our product. Goat milk would be even better, but we haven't taken those steps yet. Meanwhile, we're getting wonderful results using fat free milk from a reputable local dairy.
For our “Allergy Friendly” version, we are using Good Karma brand Flaxmilk Plus Protein (with pea protein). We double the capsules used to make the starter, we double the starter used to make the product, and we give it three times the incubation time to thicken. So far, this process produces a thinner, kefir-like consistencey, but it works. This alternative product is still under development, as we think we can improve it. (We think it may work better if we do not heat it as high and as long as we do the regular milk. It is basically a sterile product when we receive it, so pasteurization may be minimal or even optional.) Our experiments with soymilk thickened nicely, but produced some beany-smelling “exhaust!”
Prepare the jars.
Our probiotic complex will last for months (refrigerated), in sterilized jars, whereas they will often spoil after several weeks in only “very clean” jars. We are using the boiling waterbath method. We found instructions online that are similar to what we do, at this website: thespruceeats.com/how-to-st...
Two small differences between our method and the description on the website noted above are these: First, we're not so careful to keep the jars covered by an inch or more of water. I reason that the steam above boiling water is hotter than the water itself, so if a jar sticks out above the water slightly, it will be sterilized as long as it's under the lid of the boiling pot. And secondly, we boil the lids and rings with no concern about heat damaging them. Our only concern is that the lids should not be allowed to nest together as they tend to do. We've learned to prefer boiling them separately in a smaller pan because a slight film of oil may be released from new rings and lids, apparently some type of residue from the manufacturing process.
We always start with a soapy wash and clear rinse of new jars, rings, and lids. They are processed in the boiling water for 10 to 15 minutes after they reach a full rolling boil. The jar lifter, or tongs, the measuring spoons, forks, and any instruments that will be used for sterilizing the jars or pasteurizing the milk will all be boiled in the water with the jars or lids and rings.
Using a hot-pad to handle the hot tongs (or jar lifter), and wearing a facemask and sterile gloves, we remove the jars from the boiling water and lay them on their sides very close to each other to preserve their heat while cooling. A sterile jar is a dry jar. The heat from one another will keep air flowing in and out of the openings to dry them while cooling. For the same reason, the lids and rings may be laid atop the hot jars (which are lying on their sides), to dry as they cool. We use the cleanest, newest towels we have, to lay our sterile jars, rings and lids on.
Labels for the jars.
Since we have a color laser printer, we like the permanent, weatherproof shipping labels, Avery 5523, 2” x 4”. They will endure re-use of the jars several times through sterilization in boiling water.
We have divided our label into four sections, all different sizes. On the left, we have a clipart barn-silo-and-windmill, and below it we list the ingredients and source of our milk: “Ingredients: Fat Free Milk, Vit. A Palmitate and Vit. D3. Prairie Farms Dairy, Olney, IL” When we used a special source of milk from a farm with a website, we listed their website here, also.
On the right side, in large, bold print, we have the name of the product with a statement of its purpose: “RE-BALANCE BELLY TO BRAIN” (in red), and below that (in black): “PROBIOTIC COMPLEX”, and below that (in smaller royal blue print): “Strengthens the immune system and increases energy.”
In the lower right side section, we have a statement about the probiotics (in smaller black print but bold): “Contains active probiotic cultures:” (And in regular, not-bold print): “Lactobacillus Fermentum ME-3, L-Plantarum, L-Rhamnosus, L-Crispatus, L-Jensenii, L-Gasseri, and Bifidobacterium Infantis 35624”.
Make the Starters.
The starters will be made from the four brands of probiotic capsules purchased above. They will take more than twice as long to incubate as will the Re-Balance Probiotic Complex that will later be made from the starters.
Half a gallon of milk will be enough to make a pint of each of the four starters. (We will always use less of the Jarro-Dophilus, so a half-pint jar could be used for that one.) Pasteurize the milk at 180 degrees f. for thirty minutes. Cool it to 104 degrees, then spoon a tablespoonful or so into a jar. Label the jar with a note of what capsule is going into it. Set each box in another area apart from the unused ones, to help keep track of which ones are used and which are next to be used. The milk all looks the same, so keeping track of which capsules have been put in each jar is very important. We like to start with the ME-3. One capsule in the tablespoonful of milk is mixed in to dissolve, then the jar is filled with milk and the mixture is stirred again. Put the cap on and place it in the incubator. Do the same with each of the other three capsules. The following is a chart of the number of capsules to use for each, and the number of hours to expect to incubate each one:
L. fermentum ME-3: 2 capsules in 1 pint, incubated about 12 hours.
Align brand: 1 capsule in 1 pint, incubated about 15 hours.
L. plantarum: 2 capsules, in 1 pint, incubated about 15 hours.
Jarro-Dophilus: 1 capsule in either 1/2 pint or 1 pint, about 6-8 hours.
The incubation should be ended at the first sign of thickening, or when any whey separation is visible when the jar is tipped. We have found the window of “done-ness” is only about thirty minutes. After that, the mixture turns to “cottage cheese.”
Persevere with Determination.
Press on with patience to accomplish making this valuable probiotic complex. I expect at least two weeks of effort will be required before most people have their first taste of this delicious remedy. First ordering the various capsules, then constructing an acceptable incubator to maintain 102 degrees f. Next, making the starter jars of product. Then, finally, processing the mixed batch of Re-Balance Belly to Brain Probiotic Complex. That could take a couple of weeks or more. And then one would begin the slow, two-week transition to adjust to the new product in ones diet. Be patient, but be sure to accomplish it. Ask God to help you, then think of a person who could help, and ask for their help!
