Recently, we've had some queries about using our products to make homemade yoghurt and fermented juices. This comes as no surprise when health and dietary requirements, packaging waste, and cost savings are on many people's minds.
Friendly bacteria supplements as starter cultures
Optibac supplements have been backed by Gold Standard Science since 2004. All of our products have been tested for oral consumption in thousands of clinical trials. However our supplements have not been tested as starter cultures for yoghurt or other fermented foods and drinks. We therefore cannot recommend using them in this way.
Lactobacillus in yoghurt
Lactobacillus is a genus of beneficial bacteria that plays a crucial role in the fermentation process of yogurt. Lactobacillus bacteria ferment lactose, the sugar in milk, into lactic acid, which lowers the milk’s pH. This process thickens the milk and gives yogurt its distinct tangy flavor. Common species of Lactobacillus found in yoghurt include Lactobacillus bulgaricus and Lactobacillus acidophilus.
The following Optibac supplements contain Lactobacillus acidophilus live cultures:
The good news if you have a dairy intolerance is that, with the exception of Babies & Children, all of our Lactobacillus supplements are dairy free.
Top tips for making homemade yoghurt
If you do decide to have a go at making yoghurt yourself at home then the following tips may be of use:
Use fresh, high-quality whole milk for a delicious creamy taste and choose a yogurt starter culture with live and active cultures.
Maintain the right incubation temperature - yoghurt thrives best between 110°F and 115°F (43°C to 46°C).
Each batch of yogurt might turn out slightly different based on milk type, starter, or temperature variations - practice makes perfect!
Adding Saccharomyces boulardii to juice
Some of our customers have recently started adding Saccharomyces boulardii to fruit juice, inspired by a method developed by Dr. William Davis. His approach involves lightly fermenting juice with Saccharomyces boulardii to create a naturally fizzy, tangy drink that contains beneficial yeast. The idea is that this process is an easy way to turn high-sugar juice into a lower-carb drink while adding friendly bacteria benefits, in a way that’s similar to how kombucha is made.
While this is an interesting and creative use of Saccharomyces boulardii, it's worth noting that there is currently no scientific evidence to support added benefits from mixing Saccharomyces boulardii with juice. Our supplements have not been tested for fermentation purposes, so we cannot recommend using them in this way.
That said, if you enjoy taking your Saccharomyces boulardii supplement this way, it’s perfectly safe to mix the contents of the capsule into a cool, non-acidic juice and consume it immediately. Just be mindful to avoid hot liquids or very acidic juices, as these may affect the viability of the live cultures.
If you have any more questions about using Optibac friendly bacteria supplements then please contact our team of qualified Nutritional Therapists for free personalised advice.
Alternatively, you may wish to read which is the best friendly bacteria supplement?
This FAQ has been answered by Helen Morton, DipION Nutritional Therapist.