SIBO Yogurt

Step 1

Crush the BioGaia Gastrus tablets in a pill crusher. If you don’t have one, fold a towel over them and crush them using a meat tenderizer or hammer.

Step 2

In a medium-sized bowl, combine the crushed BioGaia Gastrus tablets, the contents of the probiotic capsules, the prebiotic fiber, and two tablespoons of organic half-and-half.

Step 3

Whisk vigorously to make a slurry to ensure the prebiotic fiber does not clump. This may take 5-10 minutes.

Step 4

Stir in the remaining half-and-half.

Step 5

Place in your fermenting device and ferment at 106°F/41°C for 36 hours.

Step 6

To make future batches, use two tablespoons of yogurt from a prior batch, two tablespoons of prebiotic fiber, and one quart of half-and-half. You do not need to use the tablets and capsules for future batches unless you have a faulty batch and want to restart fresh.

Step 7

After making the first batch of SIBO yogurt, you can adjust the recipe to make a larger quantity per batch. Use a half gallon of organic ultrapasteurized whole milk (rather than a quart of half-and-half).

Step 8

Start by making a slurry with 4 Tbsp of inulin and a portion of the milk. Whisk vigorously until dissolved. This may take 5-10 minutes.

Step 9

Add the rest of the milk and a half cup of yogurt from a prior batch and mix until well combined.

Step 10

Ferment for 36 hours at 106°F/41°C. This adjusted recipe makes 4 quarts.