Slow fermentation sometimes delivers a lumpy, ropy, sloppy, and viscous texture when making homemade yogurt and homemade kefir. Although it is easy to shake or stir those batches (as some even prefer the texture creamy) and make them drinkable or suitable for smoothies and granola bowls in the morning, many prefer getting their yogurt or kefir thick. People wonder what the reason can be, and although it is clear that there was an inhibitor of the fermentation, the inhibitors are various. So we need to consider all and do the only one thing that could fix them all(read to the end) Growth an ..read more

The idea of consuming live microbes to promote health is not new. Back in 1907, Élie Metchnikoff, a disciple of Louis Pasteur, the Father of Microbiology, was attracted by a new discovery made by Bulgarian scientist Stamen Grigoroff, who found the reason for the fermentation of Bulgarian yogurt. Later, Metchnikoff associated the intake of fermented milk containing live lactobacilli with a prolonged and healthy life in Bulgarian peasants at the time. So how do probiotics stay alive until they are consumed? Life is the condition that distinguishes animals and plants from inorganic matter. Life ..read more

The average CFU count in probiotic capsules is between 1 and 10 billion CFUs per serving. On the other hand, yogurt producers can add a “live and active cultures” seal on a voluntary basis if their yogurt or kefir contains at least 100 million cultures per gram at the time of manufacture. After manufacture, the live and active cultures seal can also be used for frozen yogurt containing at least 10 million cultures per gram. In recent years, some companies have focused on extremely high CFU counts, claiming that higher CFUs mean better results, which is not a universal truth because the potenc ..read more

To do that, you need to research your personal microbiome, which might not be a viable option, as it can be expensive. Bacterial strain combinations, delivery mechanisms, a person's microbiome (which depends on age, diet, location, and lifestyle), and clinical studies should also be considered when we access particular products containing probiotics. Currently, many probiotic supplements advertise high colony-forming units (CFUs) as if this is the only marker for quality. For many people, checking the number of colony-forming units has become a habitual practice when choosing a probiotic suppl ..read more

Many people immediately think of better digestion when they hear probiotics. It’s true that beneficial bacteria in the gut play a very important role in proper digestion. Improvements in digestion are often one of the first benefits people notice when taking probiotics. This may be more regular bowel movements, less bloating or gas, fewer cravings, and less fatigue after meals. The good bacteria in the gut support many other important processes in the body. These include nutrient absorption, boosting the immune system, and even improved cognitive function, mood, and sleep. Furthermore, scient ..read more

There are generally two situations in which a lower CFU (colony-forming unit) is preferable to a higher CFU. One is related to age. A young infant under the age of 6 months should have no more than 1-2 billion CFUs, simply because of their age as well as the lack of biodiversity in their gut. Toddlers aged 6 months to 3 years also need a low CFU, somewhere within 2-6 billion. Children 3 years and older need fewer CFUs than adults, who need between 4-25 billion (consider also this here). Outside of those ages, some adults do need lower probiotic concentrations. This is especially true for thos ..read more

How to differentiate a Sour Cream and Creme Fraiche Sour Cream has its origins in Eastern Europe, where it is called Smetana. It's a staple in all Slavic meals. Although popular across Eastern Europe, it wasn't discovered in the Western part of Europe until the early 18th century. Smetana was originally made by allowing natural milk to ferment for a few days in a warm room or oven. Natural farm milk has more cream than you buy in the store, making great Smetana. Traditionally people separated the milk and cream, then let the cream ferment to make Smetana. Lacto-fermentation turns the top laye ..read more

Colony forming units, or CFUs, are a unit of measurement used to determine the number of bacterial cells in a probiotic supplement, lab sample, or some dairy foods like yoghurt and kefir. High CFU counts are sometimes seen as a quality indicator. Still, it is just one of the factors that determine the quality. Bacterial strain combination, the delivery mechanism, a person's microbiome (which depends on age, diet, location, and lifestyle), and clinical studies should also be considered when we try to access particular products containing probiotics. Currently, many probiotic supplements advert ..read more

The murky, yellowish liquid left behind after milk has curdled known as whey. It is loaded with enzymes, vitamins, minerals, and protein. Do not confuse the powder whey sold in stores as it is distinct and not the same. While creating yoghurt and kefir, the amount of whey after the milk curdles is frequently not significant, especially if the milk is heated previously. Nevertheless, when making cheese, the amount of whey can be as high as 2/3 of the whole milk. After fermentation, two primary forms of whey can be produced: Acidic (acid) whey is the whey left over after yoghurt and kefir have ..read more

Do you know that yogurt and kefir starters can also make cheese? But how this is possible, you might ask. The reason is that the cheese is made in а way in which the focus is on the particular technique, not the cultures. Main Ingredients: You can make more than one type of cheese when using yoghurt and kefir starters. You should consider and control the following ingredients: milk, starter cultures, rennet, and salt using the following tools at home: Tools: At least 5 L container (usually Multicookers having it), pot or sous pan, selection of spoons, knife measuring cup, colander, strainers ..read more