This page has been written by a patient of mine.
Mutaflor is a preparation containing Escherichia coli (E. coli) strain Nissle 1917 and is manufactured in Germany by a company called Ardeypharm. It is available as a suspension and the best-value source of it on the Internet appears to be Linda VersandApotheke. The website is in German, so I have prepared Instructions for buying Mutaflor at Berlinda VA. If you still have problems with placing your order, you are welcome to e-mail the office asking to be put in touch with me (i.e. the author of this page). I will be happy to talk you through the ordering process.
The bacteria can be cultured at home just like normal yoghurt. I have not yet experimented with different substrates, sugars, times or temperatures, so do not know what is likely to give the best results, but here is a method I have found to work.
Ingredients/equipment and notes
- ½ litre unsweetened soya milk - If using sweetened soya milk, reduce the sugar accordingly - aim to make the milk taste slightly sweet but not sickly.
- 2 dessertspoons sugar - Some sugars may work better than others; I had success with 1 dessertspoon each of unrefined cane sugar and Sweet Freedom syrup (a honey-like substance made from concentrated fruits). Probably best to avoid real honey as it has antibacterial properties.
- 5 ml Mutaflor suspension - After the first culture use some of the previous batch as a starter for the next.
- Large jar, flask or plastic container and somewhere warm for the culture to grow (around 37-40°C) - I strongly recommend using a yoghurt maker. Yoghurt can be cultured in a thermos flask, airing cupboard or oven, but it is very hard to maintain the right temperature. Too cold and the bacteria won’t ferment; too hot and they will be killed.
- Heat the soya milk in a pan until nearly boiling to kill any existing bacteria.
- Allow the milk to cool to about 38°C - use a thermometer or wait until it is just slightly warm to a (clean!) dipped finger.
- Top tip: If using a new carton of long-life milk you can skip step 1, and save on washing up by simply leaving the carton to warm up in the airing cupboard or oven before opening.
- Dissolve the sugar in the milk and pour into the container.
- Stir in the Mutaflor suspension or yoghurt from previous batch.
- Place container in the yoghurt maker, airing cupboard or other warm place and leave it to do its thing. It should take about 6 - 10 hours, depending on the conditions, and will appear thickened, with a mildly acid taste.
- Once the required consistency is achieved, scoop out a couple of tablespoons worth to keep in a sealed jar for use as the starter in the next batch.
- Allow to cool then keep the yoghurt in the fridge for up to 5 days.
Note: Home cultured yoghurt is not as set as shop bought, which usually contains added thickeners. There may be some separation of curds and whey; if so, just mix it all together. You could also strain off the excess liquid, but this might lose some of the bacteria.
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