What are the 3 probiotic strains in GI ProStart ?

The three carefully chosen probiotic strains making up this yogurt starter formula include:

LACTOBACILLUS BULGARICUS - This yogurt strain was technically renamed Lactobacillus delbruecki, subspecies bulgaricus. The L. bulgaricus strain is known to help decompose certain food components in fecal matter, assist in preventing purification, play a beneficial role in helping to maintain intestinal regularity, produce a natural antibiotic-like substance called “bulgaricans”, among many other documented benefits.  In combination with the L. casei, it has been shown to exert some anti-microbial function against yeast, specifically Candida albicans.

STREPTOCCUS THERMOPHILUS – This yogurt strain possess remarkable ability to produce the enzyme lactase (B-galactosidase activity) to digest the milk sugar lactose, as well as supports immune function/modulation, inhibits pathogenic organism by producing lactic and acetic acids effective against pathogenic bacteria, as well as has the documented ability to synthesise folate and B-12.

LACTOBACILLUS CASEI – The L. casei strain is a well-recognised resident microorganism that is included in the yogurt culture because it produces complementary function and a broader spectrum of activity in the production of the yogurt culture. The L. casei strain is known to produce the L-form of lactic acid, which is known to be well tolerated by infants as well as adults.

Is GI ProStart free of most allergens? Yes. What does the yogurt taste like? The combination of the probiotic strains offers an excellent culture that will produce a mild acidifying flavor, smooth creamy consistency and texture as well as a pleasant taste. If a sweet taste is desired you can sweeten your yogurt with fresh fruits or honey. NOTE: When adding sweeteners or fruits and nuts it is always best to add these after the yogurt has cooled and NOT during the yogurt making process. Can I make yogurt from nut or soy milks? Yes, many are successful using different types of milks but when using other type of non dairy milks you may have to experiment a little with fermenting time (8-10 hours) and /or amount of yogurt starter. Nut milks require 1/2 teaspoon or more of yogurt starter per quart of milk. Is yogurt easy to make? Making yogurt is not very time consuming  the whole process takes about 20 – 30 minutes to set up, fermentation time is 24 hours for milk based yogurt and 8 to 10 hours for nut yogurts. Will I need any special appliances to make yogurt? You will need a yogurt maker. Can I make non-dairy yogurt with GI ProStart yogurt starter? Yes you can make non-dairy yogurt with GI ProStart. How long does GI ProStart yogurt stay in the refrigerator? Home made yogurt has a refrigerated shelf life of about 2 weeks. Does GI ProStart need to be refrigerated? GI ProStart should stay refrigerated to keep the bacteria alive. GI ProStart can be left out of the refrigerator for up to 10 days with only a 5% loss of active bacteria, after 10 days the bacteria will die off at a very rapid rate if left out of the refrigerator.  GI ProStart should always be refrigerated to ensure maximum potency. Is GI ProStart legal to use on the “Specific Carbohydrate Diet”? Yes, GI ProStart is SCD legal. Can I freeze GI ProStart yogurt starter? You can freeze GI ProStart™ yogurt starter for up to 1 year.

Can I freeze yogurt? Freezing yogurt may cause a decrease in the beneficial bacteria

Can I heat the yogurt? You can heat yogurt, however it will decrease the amount of active bacteria.

How much yogurt can I make with a 24 gm bottle of GI ProStart? When using the recommended amount of starter (1/8 tsp) you should get about 90 one quart batches.