Acidophilus Milk, Dairy or Non-Dairy

The more I learn about gut bacteria, my microbiome and the difference beneficial bacteria can make to my health and well-being, the more interested I become in finding innovative ways to add more probiotics to my diet. The trouble is, I am time-poor and need it to be fast and easy.

Acidophilus milk has been around for a while. The research on this particular probiotic is extensive; probably everyone has heard of this bacteria. It is assisted by other bacteria to get the best results and is often found as one ingredient in a probiotic blend.

Green Living Australia’s ABC is one of those blends. It contains:

  • Lactobacillus acidophilus
  • Bifidobacterium animalis ssp. lactic
  • Lactobacillus casei

Dairy-based beverages fermented with both naturally occurring and added probiotic bacteria have been consumed for a very long time. Here is how to make your own at home:

  1. Warm one litre of milk to 40 degrees C
  2. Add one dose of ABC Probiotic culture
  3. Close the container and ferment for 24 hours. Once fermented, place in the fridge to chill before consuming

This recipe can also be adapted to non-dairy milks such as soy milk and coconut milk. Here are my results from my fermenting:

  • Soy: This will thicken somewhat but still be drinkable like a smoothie
  • Coconut: This will separate, like curds and whey, with a clear liquid layer on the bottom. Shake well before drinking
  • Oat: This will separate, like curds and whey, with a clear, yellow liquid rising to the top. Shake well before drinking.
  • Rice: This will separate, like curds and whey, with a clear, yellow liquid rising to the top. Shake well before drinking. This drink also becomes slightly carbonated.
  • Almond: This will separate, like curds and whey, with a clear, yellow liquid rising to the top. Shake well before drinking. 

The Green Living Australia Yoghurt Maker is perfect for making all your probiotic fermented ABC drinks at the optimal temperature for growth: 25 to 45.

This is what they look like after fermentation before you shake them. From left to right: Coconut, Soy, Almond, Oat, Rice.

Coconut, Soy, Almond, Oat, Rice.

While the last three do not look that great initially, once you shake them, they are great. The Coconut stood out for me, followed by carbonated, zingy rice milk. They retain the flavour of the original milk but \withthat added tang. Give one a try and boost your microbiome.

As always, live well.


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8 Replies to “Acidophilus Milk, Dairy or Non-Dairy”

    1. Hi Ally,

      It would ferment well at 30 degrees, but you run the risk of the ABC out-competing the other strains of bacteria and the yeast, so it might not taste like kefir. You really don’t need to add the ABC to have a Great probiotic drink.


  1. Could I use an Inner health plus capsule instead of ABC? (contains Lactobacillus Acidophilus and Bifidobacterium Lactis)

    1. Hi Lara:

      I have no information on Inner Health Plus having not used it myself. What strains of bacteria are in it? Does it have the same strains as the ABC? I would not be able to advise you on dosage either, so you would just need to give it a try. I use the ABC as it works every time and comes with correct dosage instructions. It works out very economical as a packet is enough for 100 litres.

  2. Can l make yogurt use lactose free long life milk of so can you tell me how to do it l am not having much success with my coconut yoghurt takes nice but it is so thin thank you Marlene

  3. I love your products. When I make dairy blueberry kefir do I add the berries before or after the fermenting time? Thanks!

    1. Hello,

      I would add the fruit after, otherwise the bacteria will eat all the fruit sugars and make the fruit very sour.


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