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My daughter in law saw a specialist for her many bouts of Thrush and was recommended a treatment of Probiotics so she wondered if I should try them for my LS. She was given Acidophilus with Protein but I couldn't find that locally (I believe Holland and Barratt have it but will not send through post). So am taking one a day Kefir and Acidophilus, Bulgaricus and Bifidobacterium in capsule form. So far am only half way through a month's supply and am pleasantly surprised that I don't have to keep on using the Cortisone cream because of flare ups but am managing on just Vaseline or Coconut Oil. Time will tell but definitely not so much pain when I am walking or going to the toilet! Worth perservering I think.
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Thats wonderful news. Any relief is great with LS.
I do believe that there is a strong link between thrush and LS, which is why I continue with my routine.
Home Made Coconut Milk Yogurt
Ingredients3 BPA-free cans coconut milk OR 1 liter TetraPak full-fat coconut milk
1/4 tsp. non-dairy yogurt starter/probiotic OR 2-3 dairy-free probiotic pills (where to find online)
2 Tbsp. honey, maple syrup OR coconut sap
1-2 Tbsp. unflavored grassfed gelatin, agar agar, tapioca flour, pectin, etc. OR 1-2 cups puréed young coconut meat (Optional if you want thick yogurt fast. Otherwise you can drip it to desired thickness. You will need to experiment a bit with the quantity to get the thickness that you like.)
Sterilize your yogurt containers, mixing spoons and other utensils with boiling water. This will keep bad bacteria from competing with the good yogurt bacteria.
In a saucepan, bring coconut milk to 180 degrees F, then remove from heat. Do NOT boil the milk; watch it closely. (Do NOT microwave, which harmfully alters the chemical structure of the milk). You want to get the milk just hot enough to sterilize it. Your coconut milk must reach 180 degrees or you risk contamination with Burkholderia cocovenenans or other harmful bacteria.
If you are using a quick thickener like tapioca or gelatin, while the milk is still very hot, thoroughly dissolve and mix it into your batch. You will need to experiment a little to find the exact amount of thickener for your taste.
Add maple syrup or honey and stir thoroughly. The sweetener provides food for the bacterial culture and will be mostly consumed by the time your yogurt is done. Without a natural form of sugar, coconut milk will not culture very well.
Cover and cool to 95-100 degrees. If the milk is too hot, it will kill the bacterial culture you are going to introduce.
Remove about 1/2 cup of cooled coconut milk, and mix in your starter culture. Stir well.
Thoroughly mix the inoculated batch back in with the remainder of the cooled coconut milk.
Pour cultured milk into your yogurt maker jars, or any glass or enamel containers that work for you. Cover and ferment at 105-110 degrees for 7-9 hours. The longer you ferment the yogurt, the less sugar it will contain and the more sour it will taste
Check for taste at 7 hours, but note that if you want all the sugar to be fully consumed by the bacteria, you will need to ferment for at least 8 hours. Some people ferment as long as 18-24 hours!
To keep the correct temperature for the culture, use an Excalibur dehydrator set at about 105 degrees, and place the containers on the bottom, away from the heating element. You can also use a temperature-adjustable heating pad or crockpot, or put a 60-Watt bulb in your oven and leave the light on. No other heat is needed. Remember, too high a temperature will kill the bacterial culture; too low of a temperature will prevent proper fermentation. You will know you have done it right by the proper yogurt-sour smell and taste.
After fermenting is done, remove from heat, stir to an even consistency and refrigerate for at least 6 hours. You must refrigerate for the gelatin, tapioca, pectin or agar agar to set.
If you DID NOT use a thickener like agar agar, pectin or gelatin, then you can thicken your yogurt the old fashioned way: Pour the yogurt into a cheesecloth or a nut milk bag and let it drip for 6-12 hours over a bowl in a cool area. The longer you let it drip, the thicker it will become. What drips out is coconut water, not whey, so add the liquid to a smoothie or discard. Carefully scrape the thickened yogurt from the bag into a jar. (Messy!) Cover and refrigerate.
If your yogurt separates after chilling, either stir it briskly with a spoon, or whip it with a stick blender for a light and fluffy treat.
Stir in fresh berries or other fruit, vanilla, nuts, coffee extract, or any other flavoring you desire. Or simply enjoy plain!
Enjoy daily for maximum health benefit!
tips....I pour my yogurt into a large glass/ceramic bowl to ferment, I cover with foil, wrap in a heated towel and place someplace warm, for 10 hours, sometimes 15, but I live in a hot climate, so for those that dont, try putting your dish in your oven with just the oven light on seems to work well. I like my yogurt really thick, like Greek Yogurt, and so I use 2 cups of pureed coconut meat which seems to thicken it well. This yogurt when ready looks like thick cream, and tastes incredible, and its non dairy....
I cant keep up with the numbers of nationalities on the site now- I managed it at first - now I have info overload! It would be good to have a flag of our country of domicile by our logos!
I have copied and printed off the recipe Thank you so much
This yogurt has cheered me up immensely!! as I can't have dairy, which means no cream, or ice cream, but it just looks like thick clotted cream on a plate, and it tastes phenomenal.
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