Can you make yogurt/kefir with VSL#3?

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erinkate23
Regular Member


Date Joined May 2010
Total Posts : 78
   Posted 3/4/2011 1:17 PM (GMT -6)   
I'm going to start making my own kefir.

Before I order a starter, is it possible to use VSL#3? Otherwise I'll just add it in like I have been to the kefir I've been buying at the dairy.

blueclassring
Regular Member


Date Joined Feb 2007
Total Posts : 385
   Posted 3/4/2011 1:25 PM (GMT -6)   
Oh yes. I have been making yogurt with VSL#3. It seems to agree with me even though it has lot of Bifidus bacteria in it.





Flaring again(2/11) but started on Specific Carbohydrate diet. Finished prednisone taper 2/28/11.

imagardener2
Veteran Member


Date Joined Jan 2010
Total Posts : 5579
   Posted 3/4/2011 4:15 PM (GMT -6)   
VSL#3 makes a great yogurt starter and as a benefit the probiotics multiply while feeding on the lactose in the milk.
I wouldn't use the yogurt to start your next batch however, use a fresh packet of VSL. You can make a quart or more yogurt with one packet, possibly more.
In remission April 2010 after 10 years of UC with no remission ever
Jan 2010 began SpecCarbDiet (modified to remove dairy, fruit & juices,)
Gluten-free=bleeding stopped in 3 days, 95% remission in 5.5 months on SCD
SCDiet: Gluten/grain-free, starch-free, low carb, honey as sweetener
(9)Balsalazide+(6)Citrucel, mesalamine enema as needed
Spinach daily, (1) VSL#3 nightly

SMfromCA
Regular Member


Date Joined Mar 2010
Total Posts : 136
   Posted 3/4/2011 5:51 PM (GMT -6)   
I regularly use VSL#3 for making yogurt. Works really well. I don't think it will work for kefir though. You need teh kefir grains for that.
Male 42
UC diagnosed in summer 2004
Currently on Prednisone 40mg, Asacol 3 X 4
Also Fish oil, flax seed powder, psyllium powder, slippery elm, pro-biotic tablets...

Alba29
Regular Member


Date Joined Nov 2010
Total Posts : 253
   Posted 3/4/2011 7:55 PM (GMT -6)   
Making some yogurt with VSL right now in the oven.

blueclassring
Regular Member


Date Joined Feb 2007
Total Posts : 385
   Posted 3/4/2011 8:13 PM (GMT -6)   
Great, let us know how you like it.





Flaring again(2/11) but started on Specific Carbohydrate diet. Finished prednisone taper 2/28/11.

InSoFla
Veteran Member


Date Joined Jan 2011
Total Posts : 4691
   Posted 3/5/2011 6:20 AM (GMT -6)   
Can you give me the "recipe" for making yogurt with VSL #3?
Thanks!
Diagnosed with UC in September 2010.Tried various Mesalamine enemas/suppos/pills with Prednisone for several round without any help.Diet consists of only protein: protein shakes with Maca powder,L-Glutamine 25 grams, D-Ribose 5grams, chia seeds, and then some chicken, fish, sardines only.I supplement with Krill Oil,K2,VSL#3 probiotics,slippery elm powder. Started LDN a few weeks ago...

imagardener2
Veteran Member


Date Joined Jan 2010
Total Posts : 5579
   Posted 3/5/2011 6:41 AM (GMT -6)   
Making yogurt is sooooo simple. I use a microwave (saves cleaning a pot lol)a thermometer and an unlit oven.
The process is A) heat the milk high enough to kill all bacteria B) Cool the milk to 100-115 degrees C) add the yogurt starter (VSL or other probiotics) and let it sit in a warm place for 8-24 hours.

My way (there are other variations just as good)

1) put a quart of milk (or less, quantity is not that important) in a pyrex or other microwaveable container. Heat milk on high until it reaches just 175-190 degrees.

2)Put milk on tabletop to allow it to come to 100-115 degrees (cover it). When I'm in a hurry I put it in the fridge or freezer but you have to watch carefully so it doesn't get too cold (if so just start over with the heating part to get to 100 degrees).

3)Add your probiotics, stir well, put in an unheated oven with the light on overnight. 8 hours later you have yogurt. You can let it go for 24 hours and have even more probiotics and less lactose in it. Then refrigerate which will make it firmer in a few hours.

Before refrigerating you could divide it up into smaller portions. You don't want to cut into the big batch until it firms up or it'll get a little watery and smaller containers will get firmer faster.

It's sooo easy. You cannot buy a healthier yogurt. You can make it with any lactose milk (goat, cream, half and half, skim, etc).

Bon appetit!
In remission April 2010 after 10 years of UC with no remission ever
Jan 2010 began SpecCarbDiet (modified to remove dairy, fruit & juices,)
Gluten-free=bleeding stopped in 3 days, 95% remission in 5.5 months on SCD
SCDiet: Gluten/grain-free, starch-free, low carb, honey as sweetener
(9)Balsalazide+(6)Citrucel, mesalamine enema as needed
Spinach daily, (1) VSL#3 nightly

InSoFla
Veteran Member


Date Joined Jan 2011
Total Posts : 4691
   Posted 3/5/2011 1:36 PM (GMT -6)   
thanks so much!
Diagnosed with UC in September 2010.Tried various Mesalamine enemas/suppos/pills with Prednisone for several round without any help.Diet consists of only protein: protein shakes with Maca powder,L-Glutamine 25 grams, D-Ribose 5grams, chia seeds, and then some chicken, fish, sardines only.I supplement with Krill Oil,K2,VSL#3 probiotics,slippery elm powder. Started LDN a few weeks ago...

susans53
Regular Member


Date Joined Jun 2010
Total Posts : 318
   Posted 3/5/2011 6:53 PM (GMT -6)   
How long would you let it "sit" in individual bottles in a yogurt maker?

gg555
New Member


Date Joined Sep 2011
Total Posts : 13
   Posted 10/2/2011 8:22 PM (GMT -6)   
I hate to rain on the VSL3 yogurt parade. I recently read about it in another forum and was excited about the idea of making yogurt with VSL3 as a starter. Right now I use a starter that has three typical bacterial strains in it (rather than the eight found in VSL3). I even tried right away using a different probiotic I take (Nature's Way Primadophilus Optima) as a starter, since I don't have any VSL3 yet.

But I just found an article discussing how bacteria culture in yogurt, when you make it, which suggests using probiotic supplements as starters doesn't work the way people think it does.

www.probiotics-lovethatbug.com/how-to-make-probiotic.html

The article is based on this scientific study in the Americna Journal of Clinical Nutrition:

www.ajcn.org/content/73/2/374S.long

The main point is that there are two predominant strains normally used to make yogurt: S. thermophilus and L. bulgaricus. Both of these are in VSL3. L. acidophilus is also normally in standard yogurt (and it is found in VSL3 too). The first two strains, which have to be used as a starter to make yogurt, will outcompete all other bacterial strains. They even release chemicals to inhibit the growth of other bacteria. So when you make yogurt with VSL3, you don't really end up with all eight strains found in VSL3. The S. thermophilus and L. bulgaricus will outcompete the other strains and that's all you end up with, plus I guess the L. acidophilus. It is also possible that the other strains will outcompete the starter strains and who knows what exactly you end up with.

So what you get is either plain old normal yogurt or something else unknown. Not all the strains survive.

On the other hand, you can make yogurt with the normal yogurt starter strains, S. thermophilus, L. bulgaricus, and L. acidophilus, for a fraction of the price with normal yogurt starters.

If you want the other strains to survive in the yogurt, they have to be added later in the process, when the yogurt is cooled down and the other starter strains are done doing most of their growth.

With something like VSL3 or other capsule probiotics this isn't a problem, because I assume they culture the strains separately (so there's no competition between them), then freeze-dry the strains individually, and mix them together in specific proportions. Once freeze-dried the strains aren't growing anymore and aren't in a medium where they can compete with each other. So they're available to be consumed in packets or capsules (and in the intended proportions).

Sorry for the bad news, but it sounds like making yogurt with VSL3 as a starter is a very expensive way to either end up with yogurt that only has S. thermophilus, L. bulgaricus, and L. acidophilus in it, which is just plain old normal yogurt that you could make with cheap starters; or you end up with something that you don't really know what it is.

Post Edited (gg555) : 10/2/2011 8:49:37 PM (GMT-6)

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