Following my intuition and experimenting with some new bacterias I have read about recently in the new Super Gut by William Davis MD, I tasted the most amazing creation ever!
Announcing the debut of Maine Mood Mascarpone! Tap below for recipe or watch YouTube for InstantPot friendly version with Oui yogurt, plus some previous batch mascaparpone starter, and all the ingredients below incubated for 36 hours.
The crazy part is that you really don’t need any special equipment for this recipe. This is mood altering mascarpone with literally trillions of beneficial probiotics and prebiotics. These are some of the ones that you may not be familiar. I learned about them from reading the 2022 Super Gut by William Davis MD, I tasted the most amazing creation ever!
These bacteria are known for helping to develop empathy and tolerance while elevating the mood. There are also ways to dumb this down and make it even easier than the recipe below. Yes there is a tiny learning curve, but don’t let that stop you as the world is a big place, and we can all venture outside our comfort zone in order to open up new ways of viewing the universe. Making yogurt and fermented cheese at home may sound not trendy, and not your thing now, but why let that stop you. With regards to store bought yoghurt, it is not even comparable to this. It is so on another level in terms of flavor, probiotic and prebiotic benefits with your gut, even to help to generate electricity which equals energy. Store bought yoghurt is incubated for a maximum of 4 hours, and in a plastic container with questionable bacteria to start with. Homemade yoghurt is on a completely different level which you must experience. Keep reading and remember voices stopping you are standing waves blocking you from moving forward.
I can make a batch in less than ten minutes now. These particular bacteria prefer the temperature during the incubation process to be exactly 100° which is interesting because that is so close to body temperature. One thing that makes this a tiny bit complicated is that to find a yogurt making device that incubates at 100° can be a challenge. I use the Luvele, and it is pretty awesome, and not too expensive. It must be purchased directly from the manufacturer.
It take a water bath at the bottom during the incubation process.
Regarding the recipe in general, feel free to experiment, that is how I created this recipe. This recipe is not from the book, but rather, created from ideas in the book. I am very excited to share this as I think these bacterias are going to be key in helping to heal the planet!
The more fat the better as far as the bacteria is concerned. The more fat, the thicker and denser and more flavorful. Contrary to some thinking, consuming fat does not make people gain fat. What makes people gain fat is carbs, and the more healthy fat you consume, the less carbs you will crave which means you will have more energy, more electricity in your body to feed the healthy bacteria that is helping to digest everything as well as structure your bio water. This is my current theory anyway, and it based purely on my intuition. I am absolutely not a nutritionist, and have no desire to study nutrition, or anything within the western medical paradigm.
That all being said, lets dive into the recipe. It is way easier than you may think, and way tastier. Anyone local, please reach out because I will give you a sample!
Ingredients:
1 quart heavy whipping cream
1/4 cup or more Organic Inulin powder
Bacteria of your choice. I used a combination of Mood and L Reuteri Probiotics.
Process:
I usually start with adding the water to the yogurt maker and setting the cycle up for the desired temp and length of time. I recommend 100° for 36 hours. The max time on the Luvele is 24 hours, so just reset it to 12 after the initial 24. Don’t get hung up on measurements as it really doesn’t matter that much. I take a one gallon glass bowl that pours, and whisk together some cream with the bacteria. The bacteria is just probiotic pills or capsules, or a previous batch of yogurt, or store bought yogurt or kefir – see note above. Also, it is important to be hygienic with the utensils, and yogurt container, and sterilize with boiling water prior to adding the ingredients. I just whisk some boiling water around after thoroughly washing. Be mindful of drying the containers and utensils as the bacteria is sensitive to any chlorine that may be in the tap water. For capsules, just empty the contents into the slurry. For pills, you must first crush them in a mortar and pestle. Gradually add the remaining cream and whisk well, but not too crazy, and finally add the Organic Inulin whisking gently but be sure to disolve any clumps. Pour carefully into the sterile glass yogurt container, replace lid, and place in the water bath covered for the desired time. 36 hours is best. Serve or use for Tiramisu or Cheesecake after chilling for at least 4 hours.
Instant Pot I will be posting a video soon showing the process. This is a great way to go if you, like me, prefer to use appliances with more than one use. Instant Pot is a tool everyone needs to have in the kitchen. It has a sterilize function as well, so that is a great reason to purchase, also if you like to make beans at home, rice, quinoa, hummus, or nato at home, Instant Pot is a requirement.
So amazing! Do not hesitate to reach out with any questions. I would love to hear about your results. If you make in an Instant Pot, just use 104°, the closest temperature available, using the custom yogurt setting. They may have newer models available that go to lower temps, pease reach out so I can update my info on here if you find such an Instant Pot. Please like and share, this could heal the planet! Water is our mother and Ocean is our planet.