Name: L. Gasseri Yogurt
Prep time: 180 min
Cook time: 2160 min
Yield: 20 servings
Ingredients: 2 liter of semi-skimmed milk; 800 ml of crème liquide 35%; 30 g of potato starch; 2 capsule L. gasseri BNR17

L. Gasseri Yogurt

This long-fermented yogurt with Lactobacillus gasseri is a high-quality functional probiotic. Thanks to a controlled fermentation of about 36 hours, it allows to obtain a very high bacterial concentration, much higher than that of traditional capsule probiotics. L. gasseri is a strain historically present in the human microbiota, especially in non-industrialized populations. Its decline is closely linked to the repeated use of antibiotics, ultra-processed food, and the general depletion of the modern intestinal flora. This bacterium has generated strong scientific interest due to its direct interaction with metabolism, inflammation, weight regulation, and its role in digestive balance. Its potential benefits include: - reduction of visceral fat and support for weight management - improvement of insulin sensitivity - modulation of intestinal inflammation - assistance in certain digestive imbalances (bloating, mild SIBO) - support for immunity and intestinal barrier Result: a thick, homogeneous, and stable yogurt, without separation, which acts as a powerful, living, and truly active homemade probiotic, designed to restore an intestinal flora closer to its natural state.

Healthy recipe Public

Course: Other

Preparation time: 180 minutes

Cooking time: 2160 minutes

Rest time: 600 minutes

Energy: 53 kcal / serving

Instructions

1. Hygiene Conditions
- Wear a mask.
- Avoid touching the inside of containers and lids.
- Ensure there is no open trash can in the room.
- Keep windows closed to avoid drafts.
- Keep children away during preparation.
2. Sterilization
- Sterilize all containers and utensils by placing them in the oven at 180°C for 30 minutes.
3. Heating the Mixture
- In a saucepan, mix the milk, cream, and starch.
- Heat the mixture to 88°C and maintain this temperature for 20 minutes, with the lid on to prevent external contamination.
4. Controlled Cooling
- Place the closed saucepan in an ice or cold water bath. Let the temperature drop to 42°C.
- Stir and check the temperature in several places, as the bottom cools faster than the surface. A poorly placed thermometer may indicate 42°C when the milk is still too hot, which could kill the starter.
5. Inoculation
- Pour the mixture into the container for fermentation.
- Empty the L. Gasseri capsules.
- Gently but thoroughly mix.
6. Fermentation
- Ferment the mixture for 36 hours at 42.8°C in a heated water bath: use a sous-vide machine to maintain the water at 42.8°C stably and precisely.
- The resulting product should show no separation, indicating a clean and stable fermentation. The texture should be dense and successful.
- Place the yogurt in the refrigerator, it should solidify.
7. Place in the fridge, it should solidify.

Notes & Suggestions

I use Mercola brand L. gasseri BNR17 capsules, each containing 10 billion bacteria.
According to Dr. Davis' recipe https://innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes

Ingredients for servings

2 liter of semi-skimmed milk
800 ml of crème liquide 35%
30 g of potato starch
2 capsule L. gasseri BNR17

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Nutritional information *

Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.

Per serving

% RDA

Energy value

53 kcal

3 %

Fat

1,6 g

2 %
of which saturated

1,1 g

6 %
Carbohydrates

6,39 g

2 %
of which sugar

5 g

6 %
Protein

3,32 g

7 %
Fibers

0,01 g

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More data

* As an indication, before cooking, RDA of the EU.