Is it possible to make yogurt using pylopass probiotics?

[Georgy.Moshkin]

There are various kind of probiotic supplement. I have used DIY yogurt bags with milk and now wondering if the same  approach may be used to create pylopass yogurt? Maybe someone tried already.

[Marco]

Never tried it, but I know it's out there. Just google for Reuteri Yoghurt.

PS. if you use raw milk, just heat it to near boiling ... unpasteurized milk yoghurt is just begging to have your organs destroyed by shiga toxin.

[Georgy.Moshkin]

Thanks, I'll look into this. One source states 30 hours of fermentation. Probably need to keep bowl sterilized well too.

[helius]

A quick scan indicates that Limosilactobacillus reuteri is found in hard cheeses such as cheddar and gruyére. Incidentally gruyére is traditionally not pasteurized.

Yogurt typically involves symbiotic colonies of lactic acid bacteria together with yeast. Yeast are better adapted to fermenting sugars into alcohols which are converted by bacteria into carboxylic acids—the same process that creates vinegar.

[thm_w]

Once you heat your milk and container with lid to near boiling its essentially sterilized at that point. Let it cool to ~38C then add the bacteria, then find a way to have it sit for some hours at around 38C.

I use a pressure cooker pot, set heat on the stove to the lowest, and leave the lid on, as it seems to keep the heat in well, and reuteri is anaerobic so shouldn't need any air. A normal pot should work too. Proper yogurt maker or sous vide heater would let you regulate the temperature more precisely, haven't tried that yet.

https://www.luvele.com.au/blogs/recipe-blog/new-improved-l-reuteri-yogurt-method
https://www.luvele.com.au/blogs/recipe-blog/how-to-make-l-reuteri-yogurt
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2494590/

Interesting as well says to only use for ~5 batches and then start over, in case other bacteria intrude.

[Georgy.Moshkin]

interesting information from the link above, it is exactly what I experienced with probiotic tablets:

probiotic tablet does not have these bacterial numbers and taking multiple tablets (5 or more) a day would quickly become a very expensive habit

I used 1 liter yogurt pot with electrical heater for the first time. Surprisingly, it worked well, despite improper storage of DIY yoghurt bags near the oven.  11 hours and it was ready, almost forgot to turn it off. I've bought it long time ago but haven't used till yesterday. Looking forward to probiotic pill experiment, I probably start with less milk and just add one crushed tablet.

[Alex6]

That's great. How did you managed the dosage of Lacto. 11 hours? woah. Good luck.

[Georgy.Moshkin]

Edit: dosage is written on diy yoghurt kit plastic bags. No experiments with pylopass pills yet.

I had around ten small plastic bags that came with yoghurt maker. I haven't bought more pylopass pills for experimentation yet, all money spent on electronic prototyping. Stay tuned, I will post my results here. Most important thing Is learned from replies is dangers of using non-pasteutized milk. Pasteurization prolongs my process, because milk cools down pretty slow during hot weather, and adding any probiotics during first hour probably kill most of good bacteria too.

[langwadt]

Edit: dosage is written on diy yoghurt kit plastic bags. No experiments with pylopass pills yet.

I had around ten small plastic bags that came with yoghurt maker. I haven't bought more pylopass pills for experimentation yet, all money spent on electronic prototyping. Stay tuned, I will post my results here. Most important thing Is learned from replies is dangers of using non-pasteutized milk. Pasteurization prolongs my process, because milk cools down pretty slow during hot weather, and adding any probiotics during first hour probably kill most of good bacteria too.

unless you have your own cow where will you find non-pasteutized milk?

[Georgy.Moshkin]

Edit: dosage is written on diy yoghurt kit plastic bags. No experiments with pylopass pills yet.

I had around ten small plastic bags that came with yoghurt maker. I haven't bought more pylopass pills for experimentation yet, all money spent on electronic prototyping. Stay tuned, I will post my results here. Most important thing Is learned from replies is dangers of using non-pasteutized milk. Pasteurization prolongs my process, because milk cools down pretty slow during hot weather, and adding any probiotics during first hour probably kill most of good bacteria too.

unless you have your own cow where will you find non-pasteutized milk?

I don't need it. You are probably right, I haven't seen cows at the village I lived in, there was sheep, chicken, dogs, sometimes horses. But I am a little confused here. Do you want to know if I used raw milk, or maybe you meant that mentioning pasteurization and cooling down is out of context, because it is difficult to find non-pasteutized milk (or cow)? I only worried about weakly pasteurized milk, which can easily go bad even in a fridge after opened. I've experienced milk with black mold or bitter taste few times, it gone bad just in 2-3 days in a fridge (10deg Celsius). Now imagine this pasteurized milk in a heated jar, and with room temperature around 29 Celsius for 8 hours + time before it consumed, even if placed in th e fridge afterwards.  UHT milk is probably safer to use in such conditions. Another aspect is repeatability, and I think that manual pasteurization at home may improve it.

[langwadt]

Edit: dosage is written on diy yoghurt kit plastic bags. No experiments with pylopass pills yet.

I had around ten small plastic bags that came with yoghurt maker. I haven't bought more pylopass pills for experimentation yet, all money spent on electronic prototyping. Stay tuned, I will post my results here. Most important thing Is learned from replies is dangers of using non-pasteutized milk. Pasteurization prolongs my process, because milk cools down pretty slow during hot weather, and adding any probiotics during first hour probably kill most of good bacteria too.

unless you have your own cow where will you find non-pasteutized milk?

I don't need it. You are probably right, I haven't seen cows at the village I lived in, there was sheep, chicken, dogs, sometimes horses. But I am a little confused here. Do you want to know if I used raw milk, or maybe you meant that mentioning pasteurization and cooling down is out of context, because it is difficult to find non-pasteutized milk (or cow)? I only worried about weakly pasteurized milk, which can easily go bad even in a fridge after opened. I've experienced milk with black mold or bitter taste few times, it gone bad just in 2-3 days in a fridge (10deg Celsius). Now imagine this pasteurized milk in a heated jar, and with room temperature around 29 Celsius for 8 hours + time before it consumed, even if placed in th e fridge afterwards.  UHT milk is probably safer to use in such conditions. Another aspect is repeatability, and I think that manual pasteurization at home may improve it.

afaik selling non-pasteurized milk isn't allowed in most places, and things like cheese made from raw milk is specially items that have  exemptions from the rules for historic reasons

10'C is far too hot for a fridge, it should at most 5'C. Regular pasteurized milk easily last for 10 ten days in the fridge

UHT milk tastes horrible

[strawberry]

we had scientific TV show aired, where they made yogurt out of ordinary store yogurt.
milk was pasteurized and added yogurt to ferment until turned milk into tasteless yogurt thing

I guess, it is not possible to repeat this process endless

[Marco]

unless you have your own cow where will you find non-pasteutized milk?

Some countries allow direct sale at the farm even when they don't allow commercial distribution.

It was just intended as a warning for a corner case. E-coli food poisoning ain't what it used to be (the rise of shiga toxin occured during last century AFAIK).