Since it’s a Lactobacillus, I wonder if you can take the supplements and introduce it in home made yogurt?
Then just consume the yogurt regularly.
Not sure if anyone has ever tried anything like that..
Then just consume the yogurt regularly.
Not sure if anyone has ever tried anything like that..
Denaturing is a plus for making a yoghurt, and the high temperature also further removes bacteria that may spoil the yoghurt. It also means you don't need to go through the initial heating portion of most recipes and go straight to the fermentation phase at a lower temperature.
I’m assuming we can just add this to our culture and not make yogurt using just this, but I guess that will require some experimentation.
It’s easy to confuse.
I just finished making 2 liters of yogurt with this bacterium this morning.