Re:Re: S. Boulardii Yogurt

[Guest guest]

You can add S. Boulardii to your yogurt during the fermentation process, as most of us add L. Acidophilus. Or at least I assume so; haven't done any reading on this option and also can't speak from experience. But you do need the other two strains of beneficial bacteria, S. Thermophilus and L. Bulgaricus, in order to make yogurt; these two strains are required to coagulate the milk and ferment it into yogurt.

I know S. Boulardii isn't quite like other bacteria, so not entirely sure how it will behave in combination with the other two or three strains while making yogurt. Not sure how S. Boulardii will behave in the warmth of milk fermentation over 24 hours. You can certainly give it a try, but pay attention to the texture and smell of the yogurt and start off with a very small amount.

Kim M.

SCD 5 years