MILK PREPARATION FOR A “RE-CULTURE” BATCH (I.E. A BATCH MADE USING PREVIOUSLY MADE BRAVO YOGURT):

Bravo the original Bravo powder packets is referred to as the mother batch.

As a cost savings measure, a subsequent batch of yogurt can be made from the mother batch of yogurt, know as first generation, however this is not Bravo and it is not recommended to re-culture beyond 1st generation (listen to Dr Marco interview discussing this here).

To make a 1st generation batch

You will need:

  • 1⁄2 cup of the mother batch
  • Colostrum powder (INSTEAD OF the purchased Bravo powder packets).

The probiotics in the mother batch acts as the source for the 1st generation mix .

  1. Boil 1 litre of milk in a stainless steel, porcelain or glass pot while stirring continuously to keep the milk from sticking to the bottom of the pot. Milk is boiling when it blows up to the rim of the pot. At this point remove the pot from the heat, pour the milk into a glass bowl and allow to cool to room temperature.
  2. A skin will form on the top of the cooling milk. This is the casein. After cooling, remove the skin with a spoon and discard.
  3. Transfer approximately 1⁄4 o 1⁄2 cup of cooled milk to a small cup or measuring cup. Slowly add 9 scoops of colostrum powder while stirring. Try to smooth out all the clumps as much as possible.
  4. Once smooth add 1⁄2 cup of the yogurt from the mother batch. Mix well.
  5. Combine the now smooth powder/yogurt/milk solution from the cup into the remaining milk in the cooling bowl and mix well.
  6. Loosely cover the bowl with a muslim or foil so that air can pass over the culture but also so that no contamination can occur while the yogurt is being cultured.
  7. Place the bowl where it will not be disturbed, ideal temperature 20oC and leave to ferment approximately 12 to 48 hours.
  8. Transfer the yogurt to a sterile glass jar and refrigerate. The yogurt is ready to eat after it has been refrigerated for at least 2 hours.

Dr Marco Ruggiero does NOT recommend re-culturing beyond 1st generation.

In our own experiments, we took the following

  • 1 litre of milk (Control)
  • 1 litre of milk with Bravo powders
  • 1 lite of milk and recapture Bravo and colostrum powders

In our observations, there was no difference in the final texture of the 3 final products. i.e they all looked the same.  Please remember that Bravo powders are a symbiotic mix of cultures, and the synergy can weaken on reculturing.  Final texture is not an indication of Bravo product

 

Bravo Probiotic Instructions eBook

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