PS128 yoghurt "recipe"?

[lafilli]

Hi!I want to try to make PS128 yoghurt from Solace probiotics. I read in different thread some of you did a lot of testing. Is it possible to have a "summarized" way for making the yoghurt?

- at what temperature do you heat the milk?

- and then, at what temperature do you cool it down?

- do you put any powder milk for texture?

- how much Solace probiotics capsules do you put for 1litre of milk?

- fermentation at 35 degrees? 38? For how long?

Many thanks!

Marianne

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My HWP has been diagnosed 3 years ago at the age of 56. He has been taking probiotics for the last year, and taking B1 + levodopa. He has a slow progression, and his still training for a half marathon. I don't know what is helping or not, but I won't take any chance and stop PS 128 because of the price.

We live in Canada, buy from Solace in the US, pay the insane amount of duty and get a well packed product in less than 5 days. I don't know the impact on PD, but this probiotic helped him with all the digestive system, all the way down.

[Boscoejean]

this comment online: I bought the plantarum ps128 capsules and make yogurt weekly using part of the previous batch as starter for the new batch. I add 2 Tbsp. of inulin to the sterilized milk as food for the cultures. I do make brand new yogurt from capsules every 2 months to prevent possible degradation of purity as time goes on. I use 2 capsules for new culture. I do feel there is positive cognitive effect which I enjoy. And the yogurt has probably trillions of cfus rather than billions found in capsules.

reddit.com/r/HumanMicrobiom...

[WinnieThePoo]

There have been a few posts on this subject if you use the search facility. This was mine, but I contributed to those started by others

healthunlocked.com/cure-par...

It's quite tricky, but worth doing. First tip is to thoroughly stir in the powder, don't just leave it on top of the milk- Don't forget to sterilise your stirring spoon!

I usually find it takes at least 2 8 hour sessions to make it "catch" from powder. I usually try one cooler (34 degrees C) and one warmer (39 degrees C). It makes much more easily from reserved stock, but I like to refresh every couple of weeks or so

[Ghmac in reply to WinnieThePoo]

I would really like to be able to make this yogurt. I made yogurt for decades then my HWP quit dairy. But, I have read lately fermented dairy is OK, and not as inflammatory. On the prior post you referred to you mentioned a "stick" - what is that. WE have PS 128 in refrigerator. Do you think I could just add two capsules as the starter and just do as Ivhave done for years? Or should I also add regular starter as well?

[WinnieThePoo in reply to Ghmac]

"stick" is what neurobiotique call their long thin sachets of powder. I only use that and whole milk

[Ghmac in reply to WinnieThePoo]

Thank you so much for your quick reply. Sorry to be asking so many questions, but I really would like to get back to making our own yogurt. I am in USA, not real sure where my PS 128 came from, but I think I need a "stick"verses a capsule. What is your source for the stick? AND, when you say it takes 2 8 hour seasons, you mean You are actually fermenting your yogurt for 16 hours? I use a plug in machine, and this possible - seems like a long time?......thanks so much for your response

[lafilli in reply to Ghmac]

In US and Canada, I think we can only access the PS 128 in capsules from Solace/Neuralli. For me, I will try the technic mentioned in the Reddit thread posted by Boscoejean with inulin as food for the culture. Stay tuned!

[WinnieThePoo in reply to Ghmac]

If you can open the capsules and get the powder out, they should be fine. Providing the bacteria are still viable. The capsules need to avoid too long at above 8 deg C. I set my yoghurt maker for 8 hours, but it never seems to go first time, with the sachets. It makes in 8 hours from retained yoghurt.My source for the stick is synergiashop.com/fr/neurobi...

But they wouldn't travel well to the USA

[Rufous2 in reply to WinnieThePoo]

Hi, dairy-free here, but have been making sauerkraut and am considering trying my hand at kimchi. Considering PS128 was first isolated from Korean kimchi, do you think this would be a viable way of cultivating it? Would you add inulin since there would be no lactose to serve as a food source?

[WinnieThePoo in reply to Rufous2]

I'm sorry. I couldn't speculate. I have no way of knowing whether PS128 was in your kimchi. If you ferment cabbages you can be sure you will have more than one bacterial strain and without lab equipment you can have no idea which strains are in a ferment. Even if you add PS128 freeze-dried powder from sachets or capsules, you have no idea whether any were viable

I think realistically it has no chance of being a source of PS128. But it will be a great tasty food, and general probiotic source

[Rufous2 in reply to WinnieThePoo]

Thank you. I was thinking of buying PS128 and testing in milk, then adding to kimchi ferment (mustard greens) if it's viable. So I was wondering if there's a preferred food source for PS128 to help it outcompete the other bacteria present in the veggies. But like you said, I wouldn't have any way to know if it's successful and since Neuralli is obscenely expensive I probably won't try it. Thanks again for responding.

[Margot59 in reply to WinnieThePoo]

Hi, how many tablespoons of yogurt made from ps128 do you consume per day?

Big greetings, Margot.

[lafilli in reply to Margot59]

My husband takes about half a pot, which is about 4 tablespoons I guess. But he started with 2 tablespoons. Still don't know if it helps, but the yogurt tastes good 😊

[Margot59 in reply to lafilli]

Thanks for the info😊.

[Tinkerbelle55 in reply to Ghmac]

dr Davies gives the reasons why he ferments the ‘yoghurt’ to higher temperatures and linger times. My ‘yoghurt’ is at temp 41 degrees and time 36 hours.

[lafilli]

Feedback of my testings: what worked with Solace capsules

- heat 500 ml of milk to 108F

- let it cool to 100F

- stir in 1 tablespoon of inulin

- open and stir in 2 capsules of P128

- put the mixture in a yogurt maker at 100F for 15 hours. And voilà!

Thanks to Boscoejean who shared the Reddit thread

[Lizzy9 in reply to lafilli]

Hello lafilli ~ Could you please share a link from where you purchased your PS128?

Thank you and have a fabulous day ~

[lafilli in reply to Lizzy9]

Hi, I buy it from Slogar benedlife.com/They ship to Canada (with a duty fee )

Good luck with your yogurt! ☺️

[Lizzy9 in reply to lafilli]

Thank you and have a fabulous day!

[Jaevans52 in reply to lafilli]

can you use biogaia osfortis with it or will they compete with eachother? Can you make it with coconut milk and green banana starch and inulin?