Date:   2/25/2015 2:15:27 PM ( 9 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=2239111

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Always had a problem with dairy products, even making SCD yogurt from Organic Raw Goat milk didnt agree with me. Coconut milk and other nut milks also seems to give allergy reactions (Nuts high in Omega 6 + Arginine/Herpes'ish).

Came across anscient Ayurvedic recipe of Probiotic Ghee made from Yogurt (SCD Legal Yogurt in my case)

Im thinking to try this and hope maybe it would finally be a source of fermenting medium so one could multiply those expensive probiotic cultures. Ghee in it self is a health food, but making it from SCD yogurt, if you make the Ghee at low temp you will get all the probitics from the yogurt without the Lactose/Casein and allergy soup.

I was initially thinkin to liquify store bought ghee, and add sugar and probiotics, and see if it would ferment to be a sour/tangy form of probiotic ghee. Maybe that would work also.


http://aniyor2.blogspot.no/2009/11/making-probiotic-ghee.html

https://www.youtube.com/watch?v=_vK8hW_oSu0&feature=channel

A inspiration I had from another angle of the probiotic thing, was to ferment Organic Cherry juice with probiotics, then you would in addition to the probiotics, also multiply the important Ytrium source in the juice ala Orlee.

If one want to go crazy, maybe make a liquid of organic fresh tumeric and fresh ground pepper, add a hint of organic cherry juice and some Malt Sirup, ferment the whole thing into a spicy spagyric probiotic Thors SlegdeHammer.

Spring is a time for kitchen experiments! :-)
 

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