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24HR DISPATCH
FREE OZ SHIPPING
24HR DISPATCH
FREE OZ SHIPPING
24HR DISPATCH
FREE OZ SHIPPING
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.
