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L. Casei Shirota Yogurt: IC Recipe Discussion Thread
Member Forum >> Recipes >> L. Casei Shirota Yogurt: IC Recipe Discussion Thread

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Posted: 5/11/2022 4:00:58 AM Back to Top   One thing I’m not seeing is, what prebiotic fiber (monster food) did you add? Inulin? How much, and can you describe your method of mixing it and so forth? Did it clump? Tags:

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Posted: 10/13/2022 4:45:52 PM Back to Top   Hi Bob, The Yakult product is L. paracasei?  Could not find L. casei in market or on Yakult website.  Only L. paracasei.   Tags:

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Posted: 10/25/2022 1:21:22 PM Back to Top   Bob, does you Yakult contain L casei or L paracasei?  The one in my store is L paracasei -- but in the SuperGut book, Dr Davis calls for L casei.  Thanks, as always for all you help and insight. Tags:

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Posted: 1/2/2023 6:38:34 PM Back to Top   Maybe something got lost in translation. My book calls for 1 2-ounce bottle of Yakult, not 12 ounces (354 mL).  Tags:

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Posted: 1/2/2023 9:34:07 PM Back to Top   To Bob, yet again. I saw in one of your other posts, you mentioned "no sign of die off".  What would be signs of die off, pardon my ignorance? Tags:

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Posted: 1/2/2023 9:52:14 PM Back to Top   Pardon my confusion, but I thought you were referring to no signs of die off in your yogurt culture that went for 51 hours by accident. Tags:

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Posted: 1/2/2023 10:37:30 PM Back to Top   You could try my recipe for Shirota bananas. https://innercircle.drdavisinfinitehealth.com/Forum/topics.aspx?ID=29717 Or my foolproof yogurt making method. https://youtu.be/Rh0lcbpYWjU Tags:

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Posted: 2/7/2023 6:08:36 PM Back to Top   Hello , I was wondering what everyone is doing with their yogurt that turns out cheesy or separated? Their first batch?  Had some success and some failures.  Tags: ,Making yogurt

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Posted: 3/21/2023 5:34:02 PM Edited: 3/21/2023 5:34:45 PM (1) Back to Top   What kind of yogurt maker should one use for making shirota (which I think needs 109F)? I don’t think my luvele goes that high. Thanks. Paul Tags: