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Is ten hour fermentation enough for yogurt?

Answered on February 19, 2014
Created February 19, 2014 at 5:52 AM

I have access to a grass fed non homogenized yogurt but it's only fermented for 10 hours. I was wondering if that's long enough to be a good source of probiotics. It is of course made with pasteurized milk btw. I don't feel it's that much of a concern myself. I suppose raw milk kefir or something might be better. Anyways, do you think I would be better off with a unpasteurized sauerkraut or something. Not too interested in making any of this stuff myself.

Eed7dabde3d61910685845e04605267f

(2934)

on February 19, 2014
at 07:00 AM

There are some posts around the site here and other links in them that you might like take a look at if you're keen to try again or think about it... Don't worry about the risk... It should be fine as it is and has been for lots of people now and in past!

http://paleohacks.com/questions/188290/is-sauerkraut-worth-the-investment.html

http://paleohacks.com/questions/197294/new-to-sauerkraut.html

For resistance starch I found pages linked on this post useful...

http://freetheanimal.com/2014/02/revisit-resistant-research.html

Cheers

Eed7dabde3d61910685845e04605267f

(2934)

on February 19, 2014
at 07:00 AM

If you use some basic procedures, principles, it is very difficult to get sick from doing you own ferments... The risks are not very big :) Good for you for trying making kraut. What turned out badly the first time...? If you want probiotics easily that is easy, cheap way to go I think. And you can adapt flavours, add spices etc as you want...

Aabf89b1f994d00c9d15bc24fc8a9cd4

on February 19, 2014
at 06:25 AM

Yeah I eat potatoes. I have been interested in reading more about this resistant starch thing though. Don't know much about it.

Maybe I'll keep having the yogurt and see how things go. Thanks.

As far as why I don't want to make it myself, I suppose I'm a bit concerned i'm going to do it all wrong or something and get sick. Also I actually did try to make sauerkraut once and it came out terrible.

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2 Answers

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(10611)

on February 19, 2014
at 11:12 AM

A yogurt batch usually takes me 5-6 hours. Once the multiplying lactobacilli thicken the milk I'm guessing they become less mobile and slow down. A longer time makes a slightly more sour product, so they're still chewing the lactose into lactic acid a little. The refrigerator pretty much stops the activity but doesn't kill them: I've been using the same culture for starter for a couple years. I'd expect the yogurt you can get is just as alive, but I've found that some supermarket yogurts are dead and useless as starter. The best way to increase the probiotic effect would be to eat more of it.

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Eed7dabde3d61910685845e04605267f

on February 19, 2014
at 06:09 AM

I gather from your post that you are asking which is 'better' between 10 hour yoghurt and saurkraut int term of bacteria... And whether 10 hours is good enough for bacteria to form at high levels in yoghurt...

My answer: if it looks and tastes like yoghurt, chances are there are probiotics in there.

What's better out of it or kraut? Neither. Depends on your goals. And both (in addition to other things too perhaps) are ideal if you want to have a broad range of bugs introduced in the system... Also something like resistant starth in potato starch might be helpful, I read more about this again lately but can't vouch for it myself... Try the 'free the animal' blog by Richard Nikoley for info there...

Why the lack o finterest in making for yourself...?

Aabf89b1f994d00c9d15bc24fc8a9cd4

on February 19, 2014
at 06:25 AM

Yeah I eat potatoes. I have been interested in reading more about this resistant starch thing though. Don't know much about it.

Maybe I'll keep having the yogurt and see how things go. Thanks.

As far as why I don't want to make it myself, I suppose I'm a bit concerned i'm going to do it all wrong or something and get sick. Also I actually did try to make sauerkraut once and it came out terrible.

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