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 and probably everyone has heard of this bacteria. It is assisted by other bacteria to get the best results and it is quite 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 probiotic bacteria, both naturally occurring and added have been being 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 become 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 as 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 was the stand 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.

Valerie

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