Make Yogurt to Cure a Yeast Infection

What does the common out of the super market refrigerator dairy product “YOGURT” have in it that can help you be healthy – or cure a yeast infection? Well Dannone and Yoplait would have you believe everything. And they are correct that natural yogurt is fantastic.

Some of the medical advantages it can bring are
    Reduce the risk of developing a yeast infection
    Cure a yeast infection when applied to the affected area
    Enhance your immune system in fighting off bacteria
    Help stop diarrhea caused by antibiotics
    Tighten your Pause
    Ease Sunburn
    Eliminate Canker sores

Making yogurt on a commercial scale is a little different then making it for your self at home. However the same principals apply. An interesting article yogurt production explains that yogurt is made from the controlled fermentation of milk using two bacteria Lactobacillus and Streptococcus. During the fermentation process the lactose in the milk is turned into lactic acid which forms the yogurt characteristics so readily known. The acid that is formed has an advantage over normal milk in that it restricts the growth of food poisoning and spoilage bacteria.

It is important to get the correct balances of the two bacteria to be able to produce good quality yogurt. To purchase the dried bacteria it will be necessary to shop around at health stores. The bacteria can be cultivated on pasteurized milk and stored in the refrigerator, using a little each day as master culture.

The method of yogurt creation is not difficult and once the correct equipment is in place which can be purchased from http://www.lehmans.com or http://www.rietdairy.nl or other large equipment manufacturer the following procedure should be followed and with a little practice good quality yogurt can be made to eat or cure any thrush problem, sun burn or skin yeast infection.

    The method:
        Collect milk in clean containers
        Pastries milk at 80-85 degrees Celsius for 15-20 minutes
        Cool the milk quickly to 40-45 degrees Celsius
        and add starter culture
        Keep the milk at this steady temperature for 3-4 hours
        Once complete store in refrigerator until needed