1

votes

Can I use pro-biotic pills instead pf whey or starter culture to ferment things?

Answered on August 19, 2014
Created April 29, 2012 at 2:07 AM

I want to do some fermenting (beets, carrots, onions, and maybe some eggs.)

But I can't find starter cultures or whey at a store.

I don't want to mash up my items either, I like nice big picked chunks.

I was thinking I could mash up a pro-biotic pill and just use that, it's all lacto and bifido bacteria in there??? but maybe way too much?

I know I don't have to use starter but since I don't plan to shred my things I thought maybe it was best.

7bf306ada57db47547e9da39a415edf6

(11214)

on May 03, 2012
at 02:46 PM

Ah, and here I remember I don't remember how to make a link live in the comments... Oh well, here is an alternative way of doing things. Looks unpaleo at first, but the rice bran is for the bacteria, not for you. http://chadzilla.typepad.com/chadzilla/2012/04/nukazuke.html

9e975c86f483555ed19e59c5628488ca

(823)

on May 03, 2012
at 01:47 AM

Well I tried it and nothing has made any gas except for a little over the first night… so I'm thinking the pills I got at Costco might not be alive.

9e975c86f483555ed19e59c5628488ca

(823)

on May 03, 2012
at 01:46 AM

Well I tried it and nothing has made any gas except for a little over the first night… so I'm thinking the pills I got at Costco might not be alive.

9e975c86f483555ed19e59c5628488ca

(823)

on May 01, 2012
at 03:35 AM

I bought yogurt… but wasn't able to get any whey out of it. I tried with the pro-biotic pill… we'll see how it goes.

9e975c86f483555ed19e59c5628488ca

(823)

on April 30, 2012
at 11:50 PM

Yougurt (by law) in the US contains Streptococcus salivarius thermophilus in addition to Lactobacillus delbrueckiibulgaricus so I'm not sure containing ONLY Lactobacillus should be that important if you can use Whey. Also isn't the point of the salt brine to discourage other bacteria which can't live in the highly saline water that Lactobacillus can?

9e975c86f483555ed19e59c5628488ca

(823)

on April 30, 2012
at 12:43 AM

Sol, I thought that was clear in the question by stating “I like nice big picked chunks”

6e37f170409bc1b100c880c57508c5fd

on April 29, 2012
at 05:02 AM

Ha! And to think I have been discarding the liquid when I make my dog his daily stuffed kong with yogurt cheese! I could be saving the strained whey over days and adding it to the dough for my DH and son's long-fermented bread (dough) for added fermentation. As is, it's long-fermented starter and the dough ingredients which sit for 48 hrs. I could remove some water and replace it with whey!

35b2cb4d450e5288895c255dfdfff35d

(5828)

on April 29, 2012
at 02:22 AM

Why are you planning to not shred your veggies?

  • 9e975c86f483555ed19e59c5628488ca

    asked by

    (823)
  • Views
    4.6K
  • Last Activity
    1279D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

9 Answers

3
98bf2ca7f8778c79cd3f6c962011cfdc

on April 29, 2012
at 03:07 AM

Use salt for most veggies and get whey from plain yogurt.

3
3b0b95dfc6dc5c18e535945f4aab0866

on April 29, 2012
at 02:21 AM

Yes, if you like with pills having only lacto-bacillus (there are many variants, usually more than one in a pill).

BTW you can get whey from yogurt having live cultures. The liquid the forms at the top is whey, and using a cheese cloth to hang the whole thing so liquid falls out is one way to get all of it.

6e37f170409bc1b100c880c57508c5fd

on April 29, 2012
at 05:02 AM

Ha! And to think I have been discarding the liquid when I make my dog his daily stuffed kong with yogurt cheese! I could be saving the strained whey over days and adding it to the dough for my DH and son's long-fermented bread (dough) for added fermentation. As is, it's long-fermented starter and the dough ingredients which sit for 48 hrs. I could remove some water and replace it with whey!

9e975c86f483555ed19e59c5628488ca

(823)

on April 30, 2012
at 11:50 PM

Yougurt (by law) in the US contains Streptococcus salivarius thermophilus in addition to Lactobacillus delbrueckiibulgaricus so I'm not sure containing ONLY Lactobacillus should be that important if you can use Whey. Also isn't the point of the salt brine to discourage other bacteria which can't live in the highly saline water that Lactobacillus can?

2
01adafcb4dd4147c6af543f61eee60a8

on April 29, 2012
at 07:09 AM

Do dont need anything other than water and seasalt!

2
3846a3b61bc9051e4baebdef62e58c52

(18635)

on April 29, 2012
at 03:07 AM

You actually don't need a starter culture at all. Just a brine to promote the right environment that selects for lacto already on most vegetables to proliferate. Course I'd use local fresh veggies to start with.

Check out http://www.wildfermentation.com/

I do this with all kinds of vegetable, but haven't tried eggs. That may be a different story.

1
7bf306ada57db47547e9da39a415edf6

(11214)

on May 02, 2012
at 07:16 PM

It would be an interesting experiment. The pills may have strains of bacteria in them that do not produce a good tasting pickle.

9e975c86f483555ed19e59c5628488ca

(823)

on May 03, 2012
at 01:46 AM

Well I tried it and nothing has made any gas except for a little over the first night… so I'm thinking the pills I got at Costco might not be alive.

7bf306ada57db47547e9da39a415edf6

(11214)

on May 03, 2012
at 02:46 PM

Ah, and here I remember I don't remember how to make a link live in the comments... Oh well, here is an alternative way of doing things. Looks unpaleo at first, but the rice bran is for the bacteria, not for you. http://chadzilla.typepad.com/chadzilla/2012/04/nukazuke.html

1
Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 02, 2012
at 06:49 PM

The general rule of thumb for fermented veggies is:

Per QUART of veggies:

1 Tbsp salt 4 Tbsp whey

If you don't use whey, they say to double the salt. (I would recommend using the whey, though, since otherwise I think things just get too salty.) Agree with everyone else here -- make whey at home by buying a good quality organic yogurt (grassfed if you can find it, obviously) and straining it into cheesecloth.

The whey will start dripping through pretty quickly, but if you let it sit for a few hours (or even overnight), you'll have lots of whey that will keep in the fridge for several weeks (if not months), and the yogurt that's left will have thickened up into "yocheese" -- basically as thick as cream cheese, and you can use it the same way. Keep it plain, or add your favorite herbs/spices to make a flavored spread you can put on whatever you want. (If you do grain-free "crackers", this would be great on them.)

1
F15e0bae42dbf0b8cfc71e62902497b4

on April 29, 2012
at 09:17 AM

you get whey by straining yogurt. http://www.cheeseslave.com/how-to-make-whey/

1
F15e0bae42dbf0b8cfc71e62902497b4

on April 29, 2012
at 09:16 AM

you get whey by straining yogurt. http://www.cheeseslave.com/how-to-make-whey/

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!