You must culture dairy for at least 24 hours to make sure the lactose is broken down before eating. When you culture milk or cream for at least 24 hours, it makes it easier to digest. Culturing means predigesting the lactose ( milk sugar) and partially digesting the casein ( milk protein). I usually culture milk or cream for nearly 36 hours.

Culturing dairy adds probiotics and increases live enzymes to help digestion.

Choice of Milk Quality: Always use whole or full-fat milk.

You can choose milk from cows, goats, sheep, or camel. Goat or sheep milk may be easier to digest for some people. What makes it different from those milks are its protein structure.

A1 milk from black and white Holsteins is difficult to digest. A2 milk from Guernseys or Jerseys is much more digestible for most people. Commercially available milk and dairy products are mostly made from A1 milk. Therefore, most commercially available yogurt and kefir contain pectin, guar gum, carrageenan, or other additives, which are not suitable for healing GAPS.

Best: Raw milk from pasture-raised cows

Good: Organic, pasteurized, non-homogenized milk from grass-fed cows

Ok: Organic, pasteurized. homogenized milk

Not Acceptable: UHT, pasteurized milk, and conventional milk

Note:

Pasteurization kills beneficial bacteria. The moment beneficial bacteria are absent, harmful bacteria start to grow.

Homogenization means breaking down fat molecules in milk. However, this process combines fat and oxygen molecules to create rancid oil.

Yogurt Recipe:

Ingredients,

1 qt milk

1/3 cup yogurt, store-bought or previous batch. Leave it on a counter for about 20 minutes. to bring up to room temperature.

If Organic grass-fed raw milk is used, I recommend store-bought yogurt as the starter. Interestingly, when fresh and strong bacteria are mixed, sometimes, it does not make yogurt. A farmer explained that bacteria fight each other, even good ones.

If you use the Good or OK from the list above quality milk, heat it up close to boiling. But do not boil. Cool it down to 110 F. before mixing the yogurt starter. Once all the ingredients are mixed well, leave the container at 110 F for at least 24 hours. When done, place in refrigerator.

If you use the Best quality milk, you do not need to boil it. Mix the ingredients and leave it at 110 F for at least 24 hours for culturing. When done, place in refrigerator.

To heal GAPS, culturing at 110 F is the Key. Different varieties of lactobacilli can grow depending on the temperature of the culturing. I used to make my yogurt at room temperature, which was still good. However, I learned that the yogurt cultured at 110 F makes it more effective for GAPS.

Disclaimer: The information on this website is provided for informational purposes only and is not intended to substitute for the advice provided by your doctor or other health care professional. The nutritional and other information on this website are not intended to be and do not constitute health care or medical advice.