Recently, we've had some queries about using our products to make homemade yoghurt and fermented juices. This comes as no surprise when health and dietary requirements, packaging waste, and cost savings are on many people's minds.
Friendly bacteria supplements as starter cultures
Optibac supplements have been backed by Gold Standard Science since 2004. All of our products have been tested for oral consumption in thousands of clinical trials. However our supplements have not been tested as starter cultures for yoghurt or other fermented foods and drinks. We therefore cannot recommend using them in this way.
Lactobacillus in yoghurt
Lactobacillus is a genus of beneficial bacteria that plays a crucial role in the fermentation process of yogurt. Lactobacillus bacteria ferment lactose, the sugar in milk, into lactic acid, which lowers the milk’s pH. This process thickens the milk and gives yogurt its distinct tangy flavor. Common species of Lactobacillus found in yoghurt include Lactobacillus bulgaricus and Lactobacillus acidophilus.
