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SIBO Medicinal Yogurt Recipe

Key addition for a range of favourable health benefits including eradication of SIBO and reducing SIBO specific symptoms, reducing IBS symptoms, restoration of gut balance, enhanced nutrient digestion and absorption, suppression of bacterial overgrowth and pathogens, improved microbiome diversity and modulation of immune response.
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Equipment

  • 1 Yogurt maker (with temperature control ) OR Instant POT with yogurt function and temperature control OR Sous vide device such as Anova
  • 1 Sterilized 1-litre Mason jars (plastic lids recommended)
  • Measuring spoons and cups
  • Glass utensils for stirring

Ingredients
  

  • 500 ml or 16 Oz A2 or pasteurized organic milk
  • 1 tbsp prebiotic powder (choose one: GOS, dextrose, or inulin)
  • Probiotic strains: Biogaia Gastrus – 10 capsules. Other probiotic strains – 2 capsules OR 2–3 tbsp yogurt starter (from a previous batch)

Instructions
 

  • Heat the milk in a saucepan until it reaches 194°F (90°C)or just to boil
  • Allow the milk to cool down to 100–104°F (38–42°C) by leaving it at room temperature or placing the saucepan in a sink of cold water.
  • Add the yoghurt starter culture or probiotic capsules (open and mix in the powder) along with the prebiotic, then stir gently with a sterilised glass utensil.
  • Pour the cultured milk into sterilized jars and seal with lids.
  • If using a yoghurt maker: Place the jars in the yogurt maker. Add about ½–1 inch of water to the basin for accurate temperature control.
  • If using sous vide: Place the jars in the container. Water level should match the level of milk inside the jars and remain within the min/max marks of the device.
  • Set the fermentation temperature to 98°F (38°C) and ferment for 24–36 hours.
  • Once fermentation is complete, refrigerate the jars for at least 6 hours before consuming.
  • Store the yoghurt in the refrigerator and consume it within 7–10 days.
  • Save 3–4 tbsp of yoghurt or whey in a deep freezer to use as a starter for the next batch.
  • Suggested serving: Consume 200 ml/ 6Oz once or twice daily.
  • If new to probiotic yoghurt, begin with 3–4 tbsp daily to check your tolerance.
  • LGG + LP299v can be co-fermented 2 caps each as first batch.
  • BNR17 + L.Reuteri can be co-fermented, BNR17 2 caps and Biogaia gastrus 10 caps/tabs as first batch.
  • HU58 and B.Coagulans can be co-fermented, 2 caps each as first batch.
  • BB536 + Zenbiome dual can be co-fermented, 2 caps each as first batch.

Notes

SIBO Probiotics Protocol (10–12 Weeks)

 

Daily Schedule & Strain Combinations

Morning (Breakfast)
  • 100 ml/3 Oz yoghurt fermented with:
    • Lactobacillus rhamnosus GG (LGG) — Source: Culturelle Health & Wellness
    • Lactobacillus plantarum 299v (LP299v) — Source: Jarrow Ideal Bowel Movement
 
Lunch (Midday)
  • 100 ml/3 Oz yoghurt fermented with:
    • Lactobacillus gasseri BNR17 — Source: Mercola Biothin, AceBiome
    • Lactobacillus reuteri (Biogaia Gastrus / Osfortis)
  • 100 ml/3 Oz yoghurt fermented with:
    • Bacillus coagulans GBI-6086 — Source: Schiff Digestive Advantage
    • Bacillus subtilis HU58 — Source: Microbiome Labs HU58
 
Night (Dinner/Bedtime)
  • 100 ml/3 Oz yoghurt or drink fermented with:
    • Bifidobacterium longum BB536 — Source: QOL Biflon, Bioclinic naturals BB536 / Zenbiome Dual (B. longum 1714, B.longum 35624)
  • 100 ml/3 Oz probiotic drink made with:

 

Guidelines

  1. Duration: Follow this protocol for 10-12 weeks, adjusting based on tolerance and symptom improvement.
  2. Die-off support: To manage endotoxin/die-off reactions, take activated charcoal 1 gram twice daily, at least 1 hour away from food, supplements, and probiotics. Lactoferrin may also be added to reduce endotoxins ( LPS).
  3. Preparation: Each strain or combination should ideally be fermented into yoghurt or probiotic drinks separately for accurate dosing and strain survival.
  4. Storage: Store fermented yoghurt/drinks in the refrigerator and consume within 7–10 days.
  5. Tolerance check: Start with small amounts (3–4 tbsp) daily of each preparation, then gradually increase to the full recommended volume. Also can ferment into non GMO soya milk, rice milk or combination of carrot and pomegranate juice if any dairy intolerance.
  6. Optional substitutions: In some cases, Integrative Therapeutics ProBiome yoghurt or Visbiome yoghurt may be used as alternatives for lunch time to reduce symptoms.

 

How These Probiotics Work

These strains act by producing inhibitory molecules (like bacteriocins), competing with pathogens for resources, and modulating immune responses. Together, they help rebalance the gut microbiota, suppress overgrowth, and reduce symptoms of SIBO.
  1. L. Rhamnosus GG (LGG) + L. Plantarum 299v (LP299v)
  2. L. Gasseri BNR17 + L. Reuteri (DSM 17938 & ATCC PTA 6475) 
  3. Bacillus Coagulans GBI-30 6086 + Bacillus Subtilis HU58
  4. B.longum BB536 + B.longum (1714 + 35624)
5 Saccharomyces Boulardii Probiotic Drink
Courtesy to Dr. William Davis, reference from Super GUT book