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We’re excited to introduce our yogurt loving community to a new probiotic starter culture called ‘Sugar Shift’ by Martha Carlin of Biotiquest. The original Sugar Shift probiotic was created to target the way the body metabolises sugars. The formula converts excess sugars (glucose and fructose) into mannitol, which the human body naturally eliminates. Converting these sugars re-establishes harmony in the gut and helps speed up sugar metabolism.
Whether you’re struggling with a specific health challenge, or you simply want to feel your best, ‘Sugar Shift’ probiotic yogurt can:
Our Sugar Shift yogurt recipe is different from conventional yogurt methods and is based on Dr. William Davis’ probiotic recipes in his book ‘Super Gut’. Sugar Shift contains L Reuteri bacteria which is best fermented at a low temperature for 36 hours and the addition of prebiotic fibre – food for the bacteria. According to lab tests, when the conditions are right, the bacteria in Sugar Shift double every 12 hours during fermentation. The long fermentation process generates very high probiotic bacterial counts, far higher than any store-bought or traditional homemade yogurt. The finished product is technically a cultured dairy but the texture is thick and creamy just like regular yogurt. Best of all Sugar Shift is a very delicious way to get more probiotics.
The strains of bacteria in Sugar Shift need to eat. The food that they like to eat are known as prebiotics. These prebiotics encourage the growth of beneficial bacteria already living in the body and can also aid in the growth and maintenance of probiotics. ‘Prebio Plus’, a custom blend of three different organic prebiotic fibres known to maximise the benefits of Lactobacillus Reuteri.
Dr Davis created his method using ultra-pasteurized half and half milk, which is a full-fat milk commonly available in America. It is not available in Australia, in the UK and Europe, it’s known as ‘half cream’. If half and half milk is available in your area, we recommend you use it because from our feedback, this milk produces reliable results. Where half and half milk is not available, we recommend the following options:
1. Heating full cream milk (or ‘whole milk’ in America and Canada). See our step-by-step method for details. Be sure to choose the best quality whole milk that is free of pesticides, hormones, antibiotics, fertilisers, and GMOs. Organic is best.
When milk is not heated it will likely separate into curds and whey during the long fermentation. Dr Davis does not heat the milk in his method however we have found doing so improves the texture. Traditional yogurt making practises have always heated the milk. Heating changes the dairy's composition, eliminates competing bacteria, and will prevent it from separating into curds and whey. Furthermore, heating and holding the temperature at 82° C (180° F) for 10-20 minutes denatures the milk proteins so that they bind and set together producing a thicker and creamier final product. Let the milk cool down to 100°F before adding the starter.
2. UHT or long-life milk (Ultra-high temperature processing). If you use UHT milk, you can follow Dr Davies original method without heating. Organic UHT milk may not be available.
Before you begin it is important to sterilise the Luvele yogurt making glass jar and any utensils you use, in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water in the jar and over the equipment. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your ferment.
2 litres whole milk (full cream) or half and half
½ scoop of Sugar Shift starter culture
3 scoops Prebio Plus (prebiotic fibre)
1. If you would like to denature the milk start by heating the milk. If you are using half and half or UHT milk move to step 4.
2. Pour the milk into a large clean saucepan. Place the saucepan on the stove top and heat to 82° C (180° F) Use a thermometer for an accurate reading. Hold the milk at this temperature for 10-20 minutes. It can be a challenge to hold the milk at a high temperature for so long. We recommend using a double boiler pot filled with boiling water. Don’t get too caught up on the precise temperature. If the milk accidentally boils briefly, don’t panic – reduce the heat and continue.
3. Remove from the stove and let cool to below 42° C (107° F). You can actively cool it by filling a sink, or bowl with cold water and ice cubes and setting the pot of heated milk in the cold water. It is fine if the milk cools down below 42° or even goes cold, it just mustn't be hot. Temperatures above 43° C will kill the starter culture. As the milk cools, a layer of skin will form on the top. There is no harm leaving it in. It does not produce lumpy yogurt.
4. Pour approx. 2 cups of cooled or cold milk into your glass yogurt making jar.
5. Add half a scoop of Sugar Shift starter culture and 3 scoops of Prebio Plus prebiotic powder to the milk, then whisk well to avoid clumping.
6. Pour in the remaining milk then whisk well for even distribution.
7. Put the lid on the yogurt making jar and place into the yogurt maker. Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker. Place the cover lid on top.
8. The milk is now ready to begin fermentation. Use the digital control panel to set the temperature to 36°C and the time to 36-hours and then press ‘confirm’ to begin incubation. If you have an older version Luvele yogurt maker set the timer to 24-hours and then when that is complete, set the maker for a further 12-hours.
9. Condensation will have collected under the cover lid during fermentation. Take care removing it and allow the water to drip into the water bath, instead of your bench. Switch the yogurt maker off and remove the yogurt jar. Straight from the maker Sugar Shift cultured dairy will be warm. Do not stir it while it is warm.
Depending on the milk you used, your yogurt may have a thin layer of cream on top.
10. Place the yogurt in the fridge for at least 6 hours to set, then enjoy.
