Home Made Yogurt – Major GOOD Bacteria


What UP UC’ers,

Holy crap, is it really March already? Dang. Year be a flying.

Well, a few days ago I got a message from one of the craziest cats who uses the site. Some of you know him as Peter NZ, he messaged asking if I was still cranking out homemade yogurt. And, strange enough, his message came at a coincidental time. Reason being, my wife and I are still in a state of transition from where we moved from and into my parent’s house at the moment. And as some of you know, that’s a time where you’re going through all your old crap, and boxing things up, throwing other stuff out, and what not…

Long story short, my yogurt maker popped up just about the time he sent the email about yogurt. And, since it has gone un-used for over a year, well…I decided it was time to rip out another batch of the old yummy yogurt. If you want to read my previous post from a few months back with details in print on how to make this stuff, here’s the link for that: “Making Yogurt for the first time“.(some pretty good pictures on that page I think you’ll like)

For those of you who need to watch a movie, I hope the movie does you good too.  If you’ve read up on the SCD diet and Yogurt and a whole bunch of other digestion related diets for that matter, you probably already know why yogurt can play a major part in healing the inflammation.  But just in-case you are reading this stuff for the first time, this homemade yogurt has several different important strains of bacteria in it:

  • L. Bulgaricus
  • S. Thermophilus
  • L. Acidophilus

Depending on who you are talking to, some yogurt freaks would even say that without L. Bulgaricus and S. Thermophilus, your “yogurt” really isn’t even yogurt.  But, I’m not going to freak out on that stuff.

So, this is all fun and great right? But who the heck thought up this whole yogurt idea anyways?  Come on, how long has yogurt being involved with helping people’s health out anyways?

Some of Yogurt’s Historical Significance:

  • King Francis (the King of France back in the 16th century) was dealing with never ending diarrhea, and it is written that his doctor introduced him to yogurt, which he felt cured him
  • Yogurt was thought to be the reason for the extra long life-span of Bulgarian pheasants (they were chowing on lots of yogurt)
  • Turks were writing about yogurt in their diets as early back as the 11th century!
  • The food of gods… well that’s what the Ancient Indians wrote down (thanks for throwing in the shout out to the honey Indians!)
  • Read some more yogurt history here

For the super freaky science folks who wonder about how many actual CFU’s or Colony Forming Units die off in yogurt when the tasty stuff is exposed to room temperatures for several hours, there’s a pretty interesting scientific study I read on PubMed which explains just this.  That story is here: “Dying In Yogurt, the number of living bacteria in probiotic yoghurt decreases under exposure to room temperature”

The bottom-line is that for the people who believe in the powers of healing the in-balance/out-of-balance gut bacteria to help remove and eliminate Ulcerative Colitis symptoms, getting good bacteria back into the GI tract is pretty darn important.  And, believe it or not, yogurt is often a great vehicle to make that happen.  And even more, yogurt is a great source of protein and calcium too.

Good luck with your UC and your Yogurt Creations!

 

Adam Scheuer Colitis Package Author-Adam Scheuer
author of Feeling Crappy to Feeling Happy

 

 

 

 




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45 Responses to Home Made Yogurt – Major GOOD Bacteria

  1. joanna March 8, 2013 at 10:04 pm #

    yogurt is awesome. i use the same starter as you and have excellent results. i haven’t tried it with animal milk but i use coconut cream and it’s so smooth and tart. i’ve thought about using goat’s milk but just haven’t gotten around to it yet.

    • Adam
      Adam March 8, 2013 at 10:22 pm #

      Sounds super yum with coco cream! good for you Joanna! I bet your friends are asking you to make that all the time!!!:)

      • joanna March 9, 2013 at 2:27 pm #

        yeah, everyone always wants to try it!! i have to special order my coconut cream from washington state so i tend to be a bit stingy with it haha

  2. D March 9, 2013 at 12:02 am #

    I am lactose intolerant, how can I make yogurt that will not affect me?

    • Adam
      Adam March 9, 2013 at 5:40 am #

      Hey D,

      First off, you’re not alone interms of being lactose intolerant. many many many people with UC are as well.

      The good thing is, by cooking (or fermenting) the yogurt for and extra period of time (a 24 hour period instead of the usual 4-6 hours regular store bought yogurt uses) you allow the bacteria to eat away at all (or nearly all) of the lactose that is within the milk. That in and of itself is a major goal and part of this yogurt making process and thanks alot for asking your question!

      -Adam

      • Sally B
        Sally January 8, 2014 at 7:55 am #

        Thanks for the tip on cooking it the 24 hour period because the directions say 6-8 hours. I ordered my yogurt maker today.

  3. Divya March 9, 2013 at 12:49 am #

    I started making SCD yoghurt a month ago..seeing some postive changes. Thanks for this timely article.
    Joanna, how do you make it with coconut cream?

  4. Anneabell
    anne March 9, 2013 at 1:52 am #

    have you ever made it the old fashion way Adam. that is how I make it my mum showed me how to make it that was handled down from my her mum etc. I also make yoghurt cheese from the yoghurt. I boil milk wait till it is cool enough to insert pinkie for 10secs add the starter cover with plastic wrap and a lid. place in a warm area., I place mine near the front door as the heat comes in there and cover with lots of heavy blankets in summer maybe two or 3 and in winter 4-5 leave for 24hours. and walla you have yoghurt. refrigerate before using.

  5. shelly in maine March 9, 2013 at 6:08 am #

    :-) thought you might be whippin’ that bad boy out! Where’s the guitar? No yogurt making song? :-)

  6. Lynne March 9, 2013 at 6:52 am #

    Anyone have kefir grains to spare? I’d love to start making my own kefir again.

    lynne

  7. Almosthuman
    almosthuman22 March 9, 2013 at 11:25 am #

    If you use ultra-pasturized milk that has not been opened, there’s no need to heat it, just be sure the milk is at room temperature.
    My yogurt maker uses 42 ounces, so I take a half gallon of ultra-pasturized milk, let it come to room temp, take out about 8 ounces so it isn’t wasted, then add the starter to the room temperature milk carton and shake well. Then add to cups.
    No cooking, just make sure all utensils were washed in the dish washer with the sani-rinse to be sure everything is sterile. It works well.

    • Adam
      Adam March 9, 2013 at 7:10 pm #

      Haven’t heard of that, but hey, makes sense, the goal with the milk heat up is to wipe out any un-wanted bacteria, so if you’re positive its clean, sounds like a nice little shortcut to some tasty yogurt! Thanks for sharing the idea!

  8. Erick March 9, 2013 at 3:19 pm #

    I use low fat 2% milk. However, I’m worried that the bacteria is affected by the low fat content. Anyone know if low fat milk is o.k. for homemade yogurt?

    • Adam
      Adam March 9, 2013 at 7:16 pm #

      I wouldn’t be worried about that. I’ve never heard of the low fat being an issue. Anybody else know of something otherwise?

  9. Colleen March 9, 2013 at 5:34 pm #

    Thanks for the timley post for me as well, Adam! Yogurt has been on my brain a lot lately, too. A cup of the 24-hour yogurt supposedly has a bacteria count of 705 billion. That’s more than the over-the-counter VSL#3, the bad boy of probiotics for us UCers. I’ve been wondering and wanting to ask the probiotic crowd here what they prefer and why in regards to pill vs 24-hour yogurt. (I’m currently doing both.) Adam, or anyone else eating the yogurt, do you take a probiotic pill too? I’ve read that with the yogurt, it may be that more probiotoics actually make it to the intestines as opposed to the pills, but I don’t think there’s any definitive proof on this. I saw a real improvement on a strong probiotic pill, but then even more improvement once I re-introduced yogurt recently, so am currently doing both. Even with the cost of a the yogurt maker and starter, it’s way cheaper in the long run than the pills–so I’m just thinking ahead and wondering if I’ll be able to just use yogurt or something similar like kefir eventually. Any thoughts on 24-hour yogurt vs probiotic pills? Thanks.

    • Adam
      Adam March 9, 2013 at 7:15 pm #

      Hey Colleen,

      Great question, and I’ve read and heard the 700 even 900 billion bacteria count numbers in the past.
      Like much of modern day, and even old school medicine woman stuff… I think you’d probably get ten different answers from ten different microbiologists if you asked your very question to that crowd.

      In the end, if you’re feeling better results with the addition to the yogurt/pill combo, that’s super awesome! And it might be a trial and error test for yourself to see if you can ween off pills and still feel great/better etc…

      For sure back in medieval times there was no eighty trillion probiotic pills around, but sounds like they were crankin yogurt… not sure if that means anything or not, but pretty cool to know that this stuff has been here longer than most things we talk about here. best to you -Adam

      • Colleen March 10, 2013 at 7:22 am #

        Thanks, Adam. So true about trial and error. It’s the story of getting better! I will stick to what’s working for me for now–and then probably tweak some more. I don’t think anyone’s been reported overdosing on probiotics yet! And while food is probably the best way to get all our nutrition in the end, the supplements serve a great purpose as well. Since we have them both, we might as well use them both, especially for those of us who need the extra help. But I wouldn’t mind being on yogurt only eventually, or something of the sort. Less pill popping. But in the end it’s whatever works. I’m aiming for “super awesome,” Adam, so thanks!

  10. Matt March 9, 2013 at 7:27 pm #

    Colleen, I make my 24hr yogurt with one packet of VSL#3 DS and it works awesome! Gotta be trillions in that batch:)

    • Colleen March 10, 2013 at 7:28 am #

      Matt, I’ve thought about doing that as well! Do you add one whole packet in? I don’t have DS but do have the 450 billion VSL. I use Gipro as my yogurt starter at the moment, but it’s expiring next month. I was thinking VSL yogurt might be a good way to make the VSL supply stretch as well. My VSL has that lemon cream flavor though–wonder if it would make the yogurt taste like that? Anyway, enjoy your yogurt!

      • Matt March 10, 2013 at 9:49 am #

        Colleen, yep 1 whole packet I’m sure regular strength will work also. Lemon cream flavor would prob get eaten by all them bugs and taste fine. To better health !

        Matt

        • Colleen March 12, 2013 at 6:43 am #

          Thanks, Matt. I’m going to give it a go on my next batch. I bet you’re right about the lemon cream as that makes sense. Here’s to billions of trillions of good bugs!

  11. Maggie March 9, 2013 at 8:14 pm #

    According to what I’ve read about yogurt making, low-fat, non-fat, full fat, or raw milk all produce the same amount of yogurt, all you have to do is make it. I’d love to make some using raw milk. I’ve found a dairy in my area that I can buy it from. I’m waiting to finish up some local honey I bought in a gallon glass jar to use to go purchase the milk. Thanks for the post, Adam.

  12. jennifer March 9, 2013 at 9:45 pm #

    I just started making my own yogurt and saw a decrease in UC symptoms in 4 days. Hurray!! Love it. I also eliminated foods I discovered I’m allergic to (tests say I’m allergic to soy and eggs, and I recently discovered I’m allergic to corn)… so eliminating allergens + 2c of yogurt a day and I’m 90% cured in 1 week.

    • Joan H
      Hope July 31, 2013 at 8:20 pm #

      Wow! I just tread your comments Jennifer! Awesome! Was there a particular yogurt maker you used? I want to start trying to make my own yogurt too, have never done it, and the Waring Professional Yogurt Maker mentioned by Adam is out of stock on Amazon right now. I’m wondering if there are any recommendatiosn for other types of yogurt makers. Thanks! All the best and congrats on feeling better! – Hope

  13. jennifer March 9, 2013 at 11:16 pm #

    by the way, I’m not sure what to do with the whey that forms on the top. Is it good or bad? Or is it just personal preference on pouring it off or stirring it back in? I tried doing a bit of research and didn’t find anything written on this.

    • Colleen March 10, 2013 at 7:35 am #

      Jennifer, as far as I know, this isn’t whey, as whey comes from cheese not yogurt, but something similar. It’s not good or bad either way, just makes your yogurt less thick if you mix it in. I prefer super thick yogurt so don’t like it in, but that’s just a personal preference. I’m not sure what kind of yogurt maker you have, but with the Yogourment, you can leave the top off the yogurt container part and just put the main top on (over the whole maker) and you’ll get a firmer yogurt. I think you can also use more starter to get a firmer yogurt, but I haven’t tried that yet. I usually toss the whey-like liquid or use it in my scrambled eggs (ie mix them with it before cooking), but again that’s just personal preference!

      • Colleen March 10, 2013 at 7:38 am #

        ps. That’s awesome that you’ve had such great results so quickly with the yogurt and a few diet tweaks. Keep it up!

  14. Maggie March 10, 2013 at 7:22 am #

    Hey, jennifer, when you take yogurt out of your container smooth what’s left with your spoon and then you shouldn’t get the whey. I forgot to do this recently and had a big buildup of it so I just stirred it in because I’m imagining alot of good bacteria in there.

  15. chris March 10, 2013 at 7:56 am #

    Adam,

    How about the yogurts that are at the local sit in shops…should I be worried about only eating the plain yogurt and not the flavored ones?

    • Adam
      Adam March 10, 2013 at 8:05 am #

      Hey Chris,

      Good question. The whole reason behind making the yogurt at home is actually not so much based on the flavorings and variety of the store bought yogurts. It’s actually that when you make it home and “cook/ferment” it for 24 hours, you are able to get rid of all the lactose. Reason being, the bacteria finally have enough time to eat all of the lactose when its cooked for this extra long time. The store bought yogurts are typically only cooked/fermented for 4-6 hours and that leaves alot lactose still in there. This said, I personally would stay away from ALL store bought yogurts because there’s almost certainly some lactose. And also, its super simple to make it at home. I know its not the answer you were looking for, but there’s a fundamental difference between home made and store bought yogurty. -Adam

      • chris March 10, 2013 at 8:25 am #

        What stores can I purchase some of the probiotics pills.

        • Adam
          Adam March 10, 2013 at 8:28 am #

          Probiotic pills are sold all over. Go to your local healthfood store, they will most certainly have some there.

  16. lori March 10, 2013 at 7:03 pm #

    Adam,I totally believe in the whole idea of getting the right amount of good bacteria us important to UC patients…My daughter is 10 and has been fighting for 15 months with issues 10 hospital stay and several rounds of cdiff… We just last week were able to get a fecal transplant and what a difference… Shes a new child cant wait now to get her off steriods! Keep spreading the word.. You have helped us to understand all of her issues..Thanks Lori Labree sanford, Fl…

    • joanna March 16, 2013 at 2:21 pm #

      lori, how did you convince a doctor to do a fecal transplant? ive probably begged 10 doctors over the past few years and it’s always a flat out NO. even with my c diff problems, i can’t convince them. just more antibiotics.

      • Lori March 19, 2013 at 7:50 am #

        I did my research and found a doctor that was willing to do it… It has made a huge change in my daughters health… Dont give up your fight.. My daughter also had cdiff as soon as she stopped vanco she would have a huge outbreak .. My dr was a peds dr but here is his name and # maybe he can refer you to someone that can help you Dr. Jordan at Arnold Palmer Peds 321-841-7360 ask to speak to Nicole shes a great source of information and his right arm lol!!! You can tell them that I gave you their info.. Good luck

  17. jennifer March 12, 2013 at 9:32 am #

    Here’s a good article on yogurt and probiotics in the NY Times that says the different strains of bacteria make a big difference. That might explain why I’m not having success with this second batch of yogurt. For those who aren’t seeing an improvement, your starter may be to blame. http://www.nytimes.com/2009/09/29/health/29well.html?_r=0

  18. Allison March 16, 2013 at 9:20 am #

    The reason the yogurt separates is the longer 24 hr incubation time. So the curds clump up (the solids) and separate from the whey (liquid) separate. I use the whey for frementing mayo and making baked oatmeal and such or I just mix it back in. Keep in mind, that the bacteria eat the lactose and release lactic acid making it more tart the longer you go. So- just don’t go more than 24 hours or you run the risk of the food running out and the bacteria being weaker and we want active strong bacteria, right????.
    I love my eurocuisine and I especially love that the jars are glass and not plastic. I have a Bio degree so I love when my kitchen feels like a laboratory!
    I still take a probiotic for now.
    The yogurt seems to help a lot. I use full fat because fat is just so darn TASTY!
    It makes GREAT froze yogurt in an ice cream maker (as does kefir).
    Ciao
    Allison
    Happy eating!

  19. chris March 16, 2013 at 7:00 pm #

    Is soy bean yogurt a good option

    • Adam
      Adam March 19, 2013 at 11:15 am #

      I’ve never tried it myself. Soybeans don’t agree with me, so I stay away from them

  20. Trisha Nave November 8, 2013 at 4:46 am #

    I’ve never tried making my own yogurt but want to start since reading all these posts my daughter is 16 and has been battaling crohns since she was 13 we are getting ready to start a third round of vanco today as she tested positive for c-diff once again the dr prescribed for her after I mentioned it vsl#3Ds I haven’t started it yet because the insurance company won’t pay for it and I haven’t had the money to get it I finally got enough together to pick it up. I don’t no if you can order it cheaper online or not does anyone else no? Her dr. Has told me when she has her next colonoscopy she will be giving her a fecal transplant also. Lori- you say your daughter is like a new kid can you explain how it helped her so I can tell my daughter so she feels better about having it done? Also with the yogurt is it just plain or can you make it flavored like strawberry, banana or other fruits thanks so much for any input you all may have

    • Adam
      Adam November 8, 2013 at 10:02 am #

      Hi Trisha,

      I wish your daughter the very best with regards to getting past the C-diff. It took me two rounds of antibiotics to get past it 4 years ago, but once that was taken care of, things were much easier to manage in terms of the UC.

      As for the yogurt, yes indeed, you can add fresh fruit to it, however, its best to test out alone in the plain form, and to test it out very slowly. (Very small amounts to start like a teaspoon a day for several days at first).

      I wish the best to both of you,
      Adam

  21. Gigi February 16, 2015 at 9:37 am #

    I was hoping that you would address the benefits of yogurt as so many people tend to lump it in the dairy category they usually then go on to say one should be avoiding. As I was going through natural allergen elimination therapy (NAET), and digesting other forms of dairy such as milk and ice cream that I began to notice would stir the digestive churning (confirming against my reluctancy to believe my practitioner’s claim that I was lactose intolerant), I noticed that yogurt never had that effect on me. I believe the body sometimes tells us what it needs and I was wanting yogurt and so I felt it was having a positive effect. When I read up on it, I found that the reason a lot of my favorite yogurt dishes were created due to the tendency for certain cultures to become lactose intolerant as they age and that the bacteria in yogurt actually protect the gut flora.

    Anyone have any insights about Yakult? The yoghurt probiotic drinks?

  22. Wen June 6, 2016 at 8:05 am #

    Dairy is my main food problem when UC is active and even home made long ferment yogurt drops right through me like hot lead. I have a recipe for making yogurt with coconut cream or almond milk that I plan to try as soon as I find a vegan starter and get the rest of the ingredients.

    My question is, does the yogurt made from non-dairy liquids require the 24 hr ferment? Anyone know? It would be lovely if I could make it more quickly.

    I’ve just come off a 2 week antibiotic treatment for C. diff and the diarrhea is the same although fewer trips to the bathroom. I tried probiotic pills but discovered that although they were vegetarian, they still contained milk and they produced the same result as the yogurt. I’m hoping if I can get the probiotics right for my system and get back to normal, I can reduce the Lialda dosage.

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