We ferment our Lactobacillus reuteri yogurt for 36 hours—longer than conventional yogurt fermentation—and ferment in the presence of prebiotic fiber in order to:
- Increase bacterial counts—since the greatest increase in counts occur later in fermentation, given the exponential behavior of bacterial doubling
- Minimize lactose—since nearly all lactose is fermented to lactic acid that accounts for the marked sourness or tartness of the final product. This is why most lactose-intolerant people are able to eat yogurt made this way.
- Denature (break down) the casein beta A1 protein—The protein potentially responsible for effects that include triggering autoimmune conditions is broken down by the acid pH to reduce (though not eliminate) its potential for triggering this phenomenon.
- Increase production of beneficial bacterial metabolites
But, because the process yields more lactic acid, it means that the end-product is substantially more sour or tart, SO sour or tart that some people object to it.
Is there a way to enjoy all the spectacular benefits of this yogurt that boosts oxytocin levels and yield unique probiotic effects while not having to pucker your lips with excessive sourness or tartness?
We add, of course, prebiotic fibers in some form—unmodified potato starch, inulin, or other—at the start to nourish the bacteria responsible for producing the thick, cream-cheese-like yogurt we have come to be familiar with.
But adding one teaspoon of inulin at the moment of consumption reduces the taste sensation of tartness. I don’t know why this might be beyond inulin’s mild sweetness, but every time I’ve tried it, it has worked: less tart, less sour yogurt but with preservation of all the extravagant health benefits of the L. reuteri yogurt . . . while also allowing you to enjoy the benefits of adding a prebiotic fiber to your daily habits.
I also add fresh or frozen berries and some liquid stevia and look forward to my daily 1/2-cup serving.