Re: Activation and Duplication of Primal Defense in Soy Milk

I use a relatively small amount, roughly the volume of one little pea, into a standard carton of unsweetened and unflavored organic soy milk. I usually take a small butter knife, take a small amount of the dark powder and carefully put it into the small opening at the top of a freshly opened soy milk container.

Close the lid of the soy milk and shake gently. Let sit on the counter at room temperature with the top closed for roughly 3 days. In the summer, when my kitchen reaches 80-85 degrees in the day, only two days of growth are needed. The soy milk will have thickened, and will taste slightly acidic. I no longer flavor it, but you (like me when first I started) might add a dash of some flavor that is bacteria friendly to the your glass while serving it, until you are accustomed to the taste. Suggestion: don't flavor the whole container.

After the room temperature growing period is done, I put the closed carton in the fridge, where it will last about 3 weeks. Besides being a potent probiotic, the activated culture inside is excellent at stopping other bacteria from taking over the colony. I drink about a shot glass worth each morning, so sometimes one carton lasts less than 3 weeks, if I am very regular.

When the carton is almost empty, I open a new carton, and pour a small amount ( ~~ 1/3 of a shot glass) inside the fresh container. Repeat the growing process days at room temperature. Carton number two often tastes better, and has a very positive effect on my digestion and immune system.

Repeat the process one more time, to make the third carton, and note that the texture, smell, and flavor may be a little different from carton one. I suspect that the colony is getting specialized to those bacteria that can most favorably multiply in soy milk.

It might make sense for those who digest soy products with difficulty to make use of this specialized culture. For me, I prefer batches one and two, however, I will make and use a third batch before pulling out the primal defense powder again.

Note that approximately 9 weeks of potent live probiotic are made from one pea sized sample of primal defense. I have used the same jar for 3 years, and its half full now.

I appreciate your curiosity about growing it in other mediums (cow, goat, almond, rice, and sweetened soy milks). All of my attempts to grow cultures in these have produced a drink with a very very strong fermented smell, and a "curds and whey" separation that make it difficult to consume. The bacteria basically "go wild." Only in unsweetened soy milk do I get a kefir-like texture with a light and tolerable aroma.

Perhaps your research might find something that I overlooked in the other mediums. If you have any success, please let me know.

thanks for writing!