Dr. William Davis, in one of his books, Describes how to many Several different High Colony Forming Units (
CFU) Probiotic Fermented Dairy products. To Technically be called "
Yogurt", they (according to some Gov. agency) need to contain
L. bulgaricus and
S. thermophilus and often has a couple others thrown in. Because of this, some call Other fermented Dairy products used for Probiotic purposes,
Progurt or
Nogurt or some other interesting combination.
Regular yogurt has been cultured for a VERY Long time (because of our use of dairy for far longer than refrigeration was available) and
L. bulgaricus and
S. thermophilus have been 2 that some how, seem to live in symbiosis together. But Commercially cultured "
yogurts", are supposedly only cultured 4 - 8 hours and don't have as high a CFU as one described by Dr. Davis.
He Suggests, to replace missing Gut Microbiota, Culturing for 36 hours with the addition of Inulin, as food for the bacteria, during the extra time, using a few ProBiotic Capsules or tablets as an initial starter. Best to use pills with 1 bacterial strain so one doesn't eventually overtake the other as not all
will live in symbiosis.
Kefir, (Lifeway brand specifically) is one of the Nogurts he suggests and Culturing for an extended time with added food (inulin) for the bacteria to consume after the consumption of the lactose and other things, do produce something akin to yogurt.
I just made some with my Home made kefir and it was pretty gross... fizzy and very tart, tasting more like sour milk than kefir