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L. Sakei
Member Forum >> Recipes >> L. Sakei

EMB Join Date: 12/28/2024 Posts Contributed: 8 Total Likes: 2 Recommends Recd: 0 Ignores Issued: 0 Certs & Awards: 0   Likes Recd: 1

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Bob Niland Join Date: 7/7/2014 Posts Contributed: 27032 Total Likes: 4832 Recommends Recd: 12 Certs & Awards: 39   Likes Recd: 0

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EMB Join Date: 12/28/2024 Posts Contributed: 8 Total Likes: 2 Recommends Recd: 0 Certs & Awards: 0   Likes Recd: 0

Posted: 2/12/2025 1:02:53 PM Back to Top   Thank you Bob! I have made the L. casei Shirota before from the recipe in the book.  My daughter has chronic sinusitis and/or post nasal drip so I was trying to make this bacteria for her.  EMB Tags:

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Posted: 6/17/2025 3:59:13 PM Back to Top   I make yogurt out of L. Sakei purchased from Lanto Health. I make it at 98F. Like all first batches I had to stop the ferment short of 36 hours due to separation, but subsequent batches go for 36h and are delicious!  Tags:

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Bob Niland Join Date: 7/7/2014 Posts Contributed: 27032 Total Likes: 4832 Recommends Recd: 12 Certs & Awards: 39   Likes Recd: 0

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