A few friends wanted me to help them make sourdough bread. AND, I recently got into a “yogurt” designed for ultimate gut health (thanks to this “Super Gut” author). Plus, we needed some raffle items for our church’s annual Women’s Christmas Dinner. So. We raffled some tickets to a class, and now, it’s upcoming soon!
SHOPPING LIST
MACHINES, TOOLS, ETC.
- Yogurt Machine (Automated Temperature and Time Controls)
- Backup Jars (that fit above machine)
- Danish Dough Whisk (easy way to mix flour & water, non-sticky)
DAIRY MILK YOGURT INGREDIENTS
- Premium L. Reuteri Complex: BioGaia Gastrus
- Good Blend of 4 Strains (Includes L. Reuteri)
- Premium L. Gasseri (BNR17 strain)
- Economical L. Gasseri
- Inulin, Organic (From Jerusalem Artichoke)
COCONUT MILK YOGURT INGREDIENTS
If you missed the first class (offered for early February), I may do more classes (just let me know in comment section).
DETAILS: $50 per Class
Potential List of Probiotic Foods (although we’ve narrowed it down to just sourdough plus dairy kefir and yogurt for the first session.)
- Bread, Sourdough
- Kefir (Dairy, Coconut or Water- based)
- Kombucha- Black Tea/Sugar- based
- Kombucha- Green Tea/Honey- based
- Natto (Soybean Ferment)
- Tempeh (Soybean Ferment)
- Veggie Ferments (Kimchee, Sauerkraut, or Misc.)
- Yogurt- L. Reuteri
- Yogurt- L. Gasseri
- Yogurt- A blend of S. thermophilus, L. delbrueckii, L. plantarum, L. reuteri, B. longum
Here’s more details on the above options:
- Bread, Sourdough– Learn how to manage a starter the easy way (without daily feedings). Learn about the stretch-and-fold method for artisan bread, baking set-up for maximum rise, how to make a sweeter or more sour bread depending on preferences. Enjoy the benefits too- fermenting can reduce allergens and gluten, for easier digestion and higher absorption of nutrients.
- Kefir (Dairy or Water- based)– It can be easy to add these probiotics to your diet, for smoothies or liquid refreshments. Dairy kefir tends to have even more probiotics than your typical store-bought yogurt. Or choose water-based for a dairy-free kefir version.
- Kombucha– Jen’s got two different strains: the traditional black-tea-sugar one, and a honey-green-tea (extra fizzie) one to choose from.
- Fermented Veggies (+ Sauerkraut, Kimchee)– A simple process of adding brine (salt water) to veggies and letting that ferment for 6 days is all that it takes!
- Natto– This soybean ferment helps with Vitamin K assimilation, and (according to Dr. Peter McCullough) might help break up microclots. Microclotting was a concern with the vaccine, and I suspect, a possible aftereffect of Covid infections (and/or because of genetic issues as well?). In any case, microclots had shown up in my bloodwork, so I figure it’s all good to add natto to my diet. Plus, it might help with high blood pressure, so Tom’s taking it too. His blood pressure’s great now, although there’s a number of things he tweaked (maybe diligent daily exercise has proven the most helpful). In any case, natto, though typically enjoyed in Japanese culture, may be an acquired taste for many. (The deli staff was NOT able to handle it!) We eat it with a touch of EVOO, Celtic salt, pumpkin seeds and perilla seeds and it seems just fine to us.
- Tempeh– Typically made with soybeans. I appreciate that tempeh can also be made with lentils, and/or the addition of some grains. Again, my doctor recommended adding lentils and certain grains (to improve methylation/absorption of folic acid and to provide silica (two things I needed). As with most ferments, nutrients become more easily assimilated and digested, so tempeh’s on that list. Also, culturing the lowly bean into this form yields an economical protein source, welcome in the age of high grocery costs.
- “Yogurt” L. Reuteri– This particular strain has shown promise in studies, to help with sleep, skin, hair, mood (“and more”!). It ferments 36 hours instead of the usual 8-12 hours (even less fermenting hours for some store-bought yogurt). This way it’s teeming with billions (BILLIONS!) of helpful bacteria, instead of the usual millions… (more medicinal this way). Sample Jen’s yogurt and see what you think! (Telling a friend about how it brings on some vivid dreaming, he said, “So it’s the magic mushroom of the probiotics?” Uh, yeah!)
- “Yogurt” L. Gasseri– Another promising strain, aiding digestion, weight control/belly fat, women’s health/menstruation. It’s cultured like the L. Reuteri version; taste is similar.
- Yogurt “SIBO”style – A blend to help with “small intestine bacterial overgrowth” and other gut issues. SIBO can cause complications (immune/autoimmune issues, food sensitivities, inflammation, and even nutrient deficiencies). Jen has some extra tips when making yogurt in general, too, for making a smooth, rich yogurt.
Thanks, y’all. I’m excited about this! I think of the Chinese proverb, “Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.” Yup!
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