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.
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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.
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
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?
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
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!
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...
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?
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
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.
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