Is it possible to make yogurt using pylopass probiotics? - Page 1
Forum section: electronics / general

author: Georgy.Moshkin
author_rank: Frequent Contributor
timestamp: June 11, 2023, 10:06:34 am
content: There are various kind of probiotic supplement. I have used DIY yogurt bags with milk and now wondering if the same approach may be used to create pylopass yogurt? Maybe someone tried already.

author: Marco
author_rank: Super Contributor
timestamp: June 11, 2023, 02:02:08 pm
content: Never tried it, but I know it's out there. Just google for Reuteri Yoghurt.PS. if you use raw milk, just heat it to near boiling ... unpasteurized milk yoghurt is just begging to have your organs destroyed by shiga toxin.

author: Georgy.Moshkin
author_rank: Frequent Contributor
timestamp: June 11, 2023, 03:11:54 pm
content: Thanks, I'll look into this. One source states 30 hours of fermentation. Probably need to keep bowl sterilized well too.

author: helius
author_rank: Super Contributor
timestamp: June 13, 2023, 02:44:39 pm
content: A quick scan indicates that Limosilactobacillus reuteri is found in hard cheeses such as cheddar and gruyére. Incidentally gruyére is traditionally not pasteurized.Yogurt typically involves symbiotic colonies of lactic acid bacteria together with yeast. Yeast are better adapted to fermenting sugars into alcohols which are converted by bacteria into carboxylic acids—the same process that creates vinegar.

author: thm_w
author_rank: Super Contributor
timestamp: June 14, 2023, 12:09:38 am
content: Once you heat your milk and container with lid to near boiling its essentially sterilized at that point. Let it cool to ~38C then add the bacteria, then find a way to have it sit for some hours at around 38C.I use a pressure cooker pot, set heat on the stove to the lowest, and leave the lid on, as it seems to keep the heat in well, and reuteri is anaerobic so shouldn't need any air. A normal pot should work too. Proper yogurt maker or sous vide heater would let you regulate the temperature more precisely, haven't tried that yet.https://www.luvele.com.au/blogs/recipe-blog/new-improved-l-reuteri-yogurt-methodhttps://www.luvele.com.au/blogs/recipe-blog/how-to-make-l-reuteri-yogurthttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC2494590/Interesting as well says to only use for ~5 batches and then start over, in case other bacteria intrude.

author: Georgy.Moshkin
author_rank: Frequent Contributor
timestamp: June 14, 2023, 03:27:27 pm
content: interesting information from the link above, it is exactly what I experienced with probiotic tablets:QuoteI used 1 liter yogurt pot with electrical heater for the first time. Surprisingly, it worked well, despite improper storage of DIY yoghurt bags near the oven. 11 hours and it was ready, almost forgot to turn it off. I've bought it long time ago but haven't used till yesterday. Looking forward to probiotic pill experiment, I probably start with less milk and just add one crushed tablet.

author: Alex6
author_rank: Newbie
timestamp: July 18, 2023, 05:24:05 pm
content: That's great. How did you managed the dosage of Lacto. 11 hours? woah. Good luck.

author: Georgy.Moshkin
author_rank: Frequent Contributor
timestamp: July 19, 2023, 12:06:08 am
content: Edit: dosage is written on diy yoghurt kit plastic bags. No experiments with pylopass pills yet.I had around ten small plastic bags that came with yoghurt maker. I haven't bought more pylopass pills for experimentation yet, all money spent on electronic prototyping. Stay tuned, I will post my results here. Most important thing Is learned from replies is dangers of using non-pasteutized milk. Pasteurization prolongs my process, because milk cools down pretty slow during hot weather, and adding any probiotics during first hour probably kill most of good bacteria too.

author: langwadt
author_rank: Super Contributor
timestamp: July 19, 2023, 12:16:29 am
content: Quote from: Georgy.Moshkin on July 19, 2023, 12:06:08 amunless you have your own cow where will you find non-pasteutized milk?

author: Georgy.Moshkin
author_rank: Frequent Contributor
timestamp: July 19, 2023, 02:55:57 pm
content: Quote from: langwadt on July 19, 2023, 12:16:29 amI don't need it. You are probably right, I haven't seen cows at the village I lived in, there was sheep, chicken, dogs, sometimes horses. But I am a little confused here. Do you want to know if I used raw milk, or maybe you meant that mentioning pasteurization and cooling down is out of context, because it is difficult to find non-pasteutized milk (or cow)? I only worried about weakly pasteurized milk, which can easily go bad even in a fridge after opened. I've experienced milk with black mold or bitter taste few times, it gone bad just in 2-3 days in a fridge (10deg Celsius). Now imagine this pasteurized milk in a heated jar, and with room temperature around 29 Celsius for 8 hours + time before it consumed, even if placed in th e fridge afterwards. UHT milk is probably safer to use in such conditions. Another aspect is repeatability, and I think that manual pasteurization at home may improve it.

author: langwadt
author_rank: Super Contributor
timestamp: July 19, 2023, 03:12:55 pm
content: Quote from: Georgy.Moshkin on July 19, 2023, 02:55:57 pmafaik selling non-pasteurized milk isn't allowed in most places, and things like cheese made from raw milk is specially items that have exemptions from the rules for historic reasons10'C is far too hot for a fridge, it should at most 5'C. Regular pasteurized milk easily last for 10 ten days in the fridgeUHT milk tastes horrible

author: strawberry
author_rank: Super Contributor
timestamp: August 13, 2023, 03:56:02 pm
content: we had scientific TV show aired, where they made yogurt out of ordinary store yogurt.milk was pasteurized and added yogurt to ferment until turned milk into tasteless yogurt thingI guess, it is not possible to repeat this process endless

author: Marco
author_rank: Super Contributor
timestamp: August 16, 2023, 09:19:31 am
content: Quote from: langwadt on July 19, 2023, 12:16:29 amSome countries allow direct sale at the farm even when they don't allow commercial distribution.It was just intended as a warning for a corner case. E-coli food poisoning ain't what it used to be (the rise of shiga toxin occured during last century AFAIK).

author: Georgy.Moshkin
author_rank: Frequent Contributor
timestamp: September 16, 2024, 03:57:14 am
content: I think it would be worth adding a follow-up on this story of home-made probiotics, because it also explains why I tried to cultivate them at home. I am sure that many of those who found this topic have some kind of digestive illness causing a lot of discomfort. Mine lasts for years. And yes, I did go to the doctor and did few omeprazole with bismuth and antibiotics courses. And here is why I am not satisfied (answer provided by ChatGPT):QuoteI called them from the hospital, because there were no reservations left for the gastroenterologist. I wasn’t sure if I could go to the emergency. I am angry that instead of getting any meaningful help, I went home and just ate more talcid and drink some otc stomach powder and kind of "healed" by myself.So, if you are in a situation like mine, I think it is worth trying to go to the emergency and let the insurance work. At least you will have some proof of a serious condition.Regarding probiotics, I think that there may be a more powerful alternative based on Curcumin and other active herbal ingredients. The only problem is that boiling herbs in water doesn't help much with extracting those ingredients. There are some research papers on ethanol solubility of curcumin, but alcohol may make things worse for many. Maybe something like a highly concentrated tincture, a teaspoon of it with a big glass of water can be effective while mitigating stomach irritation by the alcohol.

author: helius
author_rank: Super Contributor
timestamp: September 16, 2024, 05:09:23 pm
content: I would caution that there really isn't good research about benefits of phytosubstances like curcumin, despite the massive marketing that promotes their use. Most of these substances are made by plants to defend themselves against animals (typically insects or rodents), and work by slowly poisoning the animals, often in very subtle ways.

author: thm_w
author_rank: Super Contributor
timestamp: September 16, 2024, 10:35:54 pm
content: Quote from: Georgy.Moshkin on September 16, 2024, 03:57:14 amDon't want to get into too much detail, send me a PM if you want, but:- What are your blood test results for B12 and ferritin? lipase if tested?- Have you done h-pylori breath test? sibo test?These are the lower cost tests that might be good to start off with.Yes you can just blast antibiotics but you don't know what the problem is yet. It could be bacterial, could be fungal, parasitic (less likely), or something else (gallstone, gallbladder, pancreas). If its not bacterial then antibiotic can make the problem worse.

author: lav007us
author_rank: Newbie
timestamp: December 25, 2024, 01:47:52 am
content: No. It’s not possible to make Pylopass™ curd because the bacteria it contains is spray dried and therefore dead. It’s the dead cells of L ruteri (pylopass strain) that stick to H pylori and then remove it from the gut.You can of course make curd using some other brand’s probiotic containing viable (alive) L Reuteri.

author: Georgy.Moshkin
author_rank: Frequent Contributor
timestamp: December 25, 2024, 07:00:48 am
content: Quote from: lav007us on December 25, 2024, 01:47:52 amYou are absolutely right, and that was my main concern, as I've come across some patents on Pylopass that mention this.

author: Marco
author_rank: Super Contributor
timestamp: December 25, 2024, 06:02:32 pm
content: Just pasteurize it after fermentation?