Stop contaminating your "yogurt"

Summary

This video discusses the process of making lactobacillus rorai yogurt, emphasizing the importance of using human-sourced microbes for a more effective and impactful fermentation. Unlike commercial yogurt, which uses standard strains, this method involves prolonged fermentation to achieve higher microbial counts, offering health benefits like fighting SIBO. The video also addresses common issues like contamination, advising viewers to clean utensils, avoid airflows that introduce fungi, and ensure their inulin is sterile to prevent microbial growth. Practical tips are provided to avoid food poisoning from failed batches and improve fermentation outcomes.

Takeaways

• 😀 Yogurt made using lactobacillus rorai and other human-sourced species is not conventional yogurt, as it doesn't meet the FDA's definition of yogurt.
• 😀 Traditional yogurt uses lactobacillus bulgaricus and streptococcus thermophilus, which are seen as less interesting microbes compared to those sourced from human bodies.
• 😀 The focus is on creating substantial biological effects by fermenting yogurt with a high number of microbes, rather than fast production.
• 😀 Prolonged fermentation of about 36 hours results in yogurt with a high concentration of microbes—around 300 billion per 120 ml serving.
• 😀 A key benefit of high microbial count in yogurt is its potential to combat conditions like SIBO (Small Intestinal Bacterial Overgrowth).
• 😀 Contaminated batches of yogurt can happen, often resulting in foul smells, grotesque separation, or discoloration in the product.
• 😀 Contamination may come from utensils, such as spatulas or blenders, which can harbor microbes in hard-to-clean crevices.
• 😀 Airborne contaminants, like those from air conditioners or essential oil diffusers, can also lead to fungal contamination, noticeable by discoloration on the yogurt surface.
• 😀 Inulin, a fiber used in the yogurt-making process, can be contaminated with bacteria, especially if it contains a significant number of colony-forming units (CFUs).
• 😀 If a batch of yogurt becomes contaminated, it’s safest to discard it to avoid food poisoning. Contamination may originate from inulin, utensils, or environmental factors.
• 😀 Solutions to reduce contamination include using sterile inulin or preheating dairy to kill live microbes, but these methods may not completely eliminate spores from contaminants like Bacillus cereus.

Q & A

What is the main difference between the homemade yogurt described in the script and store-bought yogurt?

The main difference is that the homemade yogurt uses different species of bacteria, specifically human-adapted species like *Lactobacillus rorai*, and undergoes a longer fermentation process (up to 36 hours), while store-bought yogurt typically uses *Lactobacillus bulgaricus* and *Streptococcus thermophilus* with a much shorter fermentation period.

Why does the speaker prefer using *Lactobacillus rorai* over the typical yogurt bacteria strains?

The speaker finds *Lactobacillus rorai* more interesting and beneficial because it provides greater biological effects, and it adapts better to the human body compared to the more common yogurt bacteria strains that are not as effective or engaging in terms of health benefits.

What is the purpose of the prolonged fermentation period in homemade yogurt?

The prolonged fermentation period (36 hours) allows the growth of a large number of microbes, which helps in achieving significant health benefits, such as combating SIBO (Small Intestinal Bacterial Overgrowth) and producing natural antibiotics.

How many microbes are present in a typical half-cup (120ml) serving of the homemade yogurt?

The homemade yogurt contains about 300 billion microbes per half-cup (120ml) serving, which is a very high count compared to store-bought yogurt.

What should you do if you notice that a batch of yogurt smells foul and looks disgusting?

If a batch of yogurt smells foul and has grotesque separation, it is likely contaminated. The best course of action is to throw it away to avoid the risk of food poisoning.

What are some common sources of contamination in homemade yogurt-making?

Common sources of contamination include unclean utensils (e.g., spatulas or blenders), contamination from air flow (such as air conditioners or heaters), and bacteria in inulin (a fiber additive used in the process).

Why is inulin considered a potential source of contamination in yogurt-making?

Inulin, even from commercial sources with certified bacterial safety, often contains low levels of microbes. During fermentation, these microbes can multiply, potentially leading to contamination in the final product.

What steps can you take to reduce the risk of contamination from utensils?

Ensure that all utensils, including spatulas and blenders, are thoroughly cleaned with hot soapy water. Preferably, use utensils without joints or cracks where microbes can accumulate.

How can air flow contribute to contamination during the yogurt-making process?

Air flow from air conditioners or heaters can carry fungal species that contaminate the yogurt, potentially leading to discoloration (orange, pink, green, or black spots) on the surface. These should be scraped off, but the yogurt can still be eaten if the contamination is only on the surface.

What is a suggested method for sterilizing inulin to avoid contamination?

One suggested method for sterilizing inulin is using ultraviolet radiation. However, this requires exposing the inulin to UV light for several hours in a thin layer, which is not very practical for home use. A more feasible solution might be using sterile inulin, which the speaker plans to offer in the future.