Date:   5/23/2016 10:24:12 AM ( 8 y ago)
Hits:   3,838
URL:   https://www.curezone.org/forums/fm.asp?i=2319189

I have been fermenting foods for many years and for a lot of it I have used probiotic capsules.

Bacteria need temperature and food and if both are met they grow and reproduce! The more ideal the temperature the faster they reproduce providing there is a food source.

For some probiotics you can get trial size capsules of less than 10 capsules sometimes as little as 7.

The only problem might be what these bacteria metabolize ie urea. However they can probably use other food sources as well so they can probably grow and reproduce using many different foods.

Most of my fermenting is done using milk to make yoghurt and I use milk powder to make a concentrated milk solution as it tends to help it thicken/set. It's fairly easy to do and tends to become set when it nears completion so it is easy to know when it is completed. It's whether you are okay with milk or not. A yoghurt maker would help to maintain the temperature or you could make a fermentation chamber with temperature regulator such as STC-1000 which most inexpensive yoghurt makers do not have. The temperature of yoghurt makers can get too high and I have had to modify mine as it was getting far too hot, especially in the centre ie 60C when around 38 to 42C is needed. It was cooking the bacteria! You could use a STC-1000 hooked to a power socket and link a sensor to the yoghurt maker with a plug in connector to the yoghurt maker and that would help control the temperature better. The STC-1000 then turns off the power to the yoghurt maker when the temperature gets to a set point.

You might need to consider what food sources you use to ferment/culture the bacteria when Kidney disorder is an issue. Other forms of fermenting use cabbage ie sauerkraut but the relatively high salt levels might be an issue.

There are many different forms of fermenting so you would need to find which is suitable.

http://brodandtaylor.com/folding-proofer/
https://delishably.com/dairy/How_to_make_your_own_yogurt_-_An_illustrated_guide
http://www.wildfermentationforum.com/

BTW if you start making yoghurt from a probiotic capsule the first batch is extremely slow! 5 billion CFU is not a lot whereas a small 6 floz yoghurt is considerably stronger and when I use a previous batch as the starter the yoghurt finishes much quicker and I did get it down to 3.5 hours at one time. The first batch from a probiotic capsule tends to take in the region of 16 hours!
 

<< Return to the standard message view

fetched in 0.00 sec, referred by http://www.curezone.org/forums/fmp.asp?i=2319189