Supercharged Yogurt Update: Great Mood! Tiny Hairs? (And the Recipe)

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Hi friends, remember the supercharged yogurt self-experiment I started nearly two months ago? Well, I’m still loving it! (Let it be said, too, as I do in each post: I’m not a medical professional or anything remotely close, I’m just someone with some health challenges and enjoy self-experiments in the hope that someday, we’ll all feel awesome.)

In this post, I mentioned my experiences through Batch 3 and all the good holds true still (I’m just finishing Batch 5) and there haven’t been any downsides.

Most noticeably, my digestion is great, things move along nicely now, and I’m just about always in a good mood (highly unusual for me, as I seem to be missing a resiliency gene and, thus, have always had anxiety and overreactions to relatively tiny provocations). I also don’t have the pervasive nervous stomach that I’d had for years (and that came and went and came again and sometimes went but often stuck around, while working with Doc.)

(On that note, there are studies coming out weekly now that show the connections between gut health and mood/anxiety/other emotional or developmental disorders, so I won’t go into them, but look them up if they may be relevant for you.)

Even in April, which was a very stressful month with both my mother and brother in the hospital and lots of other stuff that normally would send my stress levels through the roof (and whatever bits of hair I have tumbling down the drain), I managed to get through all right (except, as noted here, a bit chubbier.)

There are other positive effects, too, that I won’t go into but that you can read about in various reviews of this kind of yogurt concoction (look up BioGaia yogurt or Wheat Belly yogurt reviews).

And here’s a biggie: Although they’re invisible to most naked eyes (including mine), I do have some eyebrow hair for the first time in over a year. It’s very fine and colorless (as I mentioned in many earlier posts, the tiny bits of hair on my head look white as snow, which some scientific types say is actually colorless but that the light refracting or reflecting off of it makes it look white. In the case of my eyebrows, they are indeed colorless). But they’re more defined than the vague peachfuzz that many of us have on cheeks and whatnot, though, and I do think I see one hair with a tiny bit of pigment.

If, like me, you’ve grappled with alopecia areata, totalis, universalis and others over decades, you know that this is news, even if it seems a bit lame to the rest of the world. And, of course, it may not be related to the yogurt…but then again, it may absolutely be.

It doesn’t mean that they’ll ever come back fully or with pigment, but it does mean that something’s capable of growing there. As for the rest of the head, do I have more hair? Possibly, it’s hard to say for certain, yet. Do I think I might someday? Sure, why not? I also recently noticed that in my dreams, I feel like my hair is growing. Maybe that’s something?

Supercharged yogurt recipe

As for the yogurt recipe, now that I’ve made it five times with no problems, I feel like it’s safe to share it. The one I use is below and if you’ve made yogurt before, you know it’s so easy that you won’t even need a recipe after the first time or two, but if you’re new to it, give the steps a read before you start and, for your safety, read online or watch a video on the basics.

Here’s the recipe/technique I use:

  • 1 quart organic, grassfed milk (pasteurized, but not ultra)
  • 1 cup organic, grassfed cream
  • 1 small container organic, grassfed yogurt, I used Stonyfield Farms Whole Milk (5.3 oz, but don’t worry about being too exact, anywhere from a few tablespoons to a small container is fine, but use an unopened container for safety)
  • 2 tablespoons or so of a prebiotic powder (I used Ultratex 3 modified tapioca starch)
  • 10 BioGaia Gastrus tablets

You’ll also need very clean glass jars and lids (this recipe made exactly 12 4oz. jars and you don’t want to eat more than 4oz a day, think of it as a supplement), a saucepan, a food thermometer, a whisk, a ladle, something to pour from if you’re a messy pourer like me, and some larger towels (aka, bath towels, not kitchen towels). I also used the little box-bottom that the Ball jars come in, it’s handy.

  1. Crush the BioGaia tablets into a powder (use whatever you’d like, I used a potato masher) in a small bowl.
  2. Add the prebiotic powder to the crushed tablets, mix with a fork to blend and set the bowl aside.
  3. Spoon the yogurt out of the container and place it in a bowl large enough to hold the yogurt and, eventually, a few ladles of the milk and the powder mixture, and set it aside.
  4. Pour the milk and cream in the saucepan and heat over medium heat, whisking frequently to prevent it from burning on the bottom. Check the temperature with a food thermometer — you want it to reach 180 degrees but not higher. It’ll be the right temperature when the milk steams and small bubbles foam on top, but it’s not yet boiling.
  5. As soon as it reaches 180 degrees, take it off the heat and let it cool in the saucepan. You’ll want the temperature to come down to 115 degrees, which took mine about 25 minutes. Also, give it a stir every few minutes, as a thin skin may form on top (if it does, just mix it back in).
  6. When the milk mixture cools to 115 degrees (make sure it does, if it’s too warm it can kill the probiotics), put a couple of ladlefuls of it into the bowl with the yogurt and stir well.
  7. Add the powder/tablet mixture to the yogurt/milk bowl and whisk or stir well with a fork. It may end up smooth or it may have some cottage-cheese-looking clumps (mine does, from the tapioca powder), but don’t worry if it does. Once it’s all blended, even if it’s lumpy still, pour it into the saucepan with the rest of the milk mixture. Whisk well, but not hard.
  8. At this point, because I’m a messy pourer, I transfer this by ladle to a measuring cup that I can easily pour from. Pour the mixture into all of the jars, taking care not to splatter it on the rims. If you do, wipe them down with a paper towel — clean jars are happy jars.
  9. Put the lids on the jars and, if you have one handy, put the jars in a box because it makes moving them and wrapping them easier and they keep each other just warm enough (I used the cardboard bottom tray that the Ball jars come on). Wrap the box in towels so that it’s covered all around with a couple of layers: Your goal is to hold in enough heat while the yogurt very slowly cools and the good bacteria do their thing. Then, leave them somewhere where the temperature is steady and warmish — our house tends to be cool but with the towel wrap, I left them on the kitchen counter for nine hours and they were perfect.
  10. After about 8-9 hours, check a jar by giving it a light shake — if it’s thin still, keep the jars wrapped and out. If it’s thick, you’re done and you can put it in the refrigerator.

I marked a starter jar on the lid so that I wouldn’t accidentally eat all of them (it says STARTER in black marker, so it’s hard to miss). I make a new batch about every 10 days, saving one jar as starter each time (it’s grown from a 4oz starter jar to 8oz, which is fine). Some folks say that after 3-4 batches they add another few crushed BioGaias and I figure it probably can’t hurt, so I’ve done that, too.

(Note: After reading reviews of the original Wheat Belly recipe, I think there are a few reasons why this may work better: first, I think the tapioca powder was a good choice as a prebiotic, because it gave the yogurt more body and also some tiny tapioca pearls, superbonus! Second, I think incorporating the tips from the NY Times recipe makes a difference — and those would be the heating/cooling and also using an existing yogurt — aka, the Stonyfield I use in this — as a starter. If nothing else, it will diversify the probiotic mix, rather than just keep it l. reuteri, which I tend to think is beneficial in the long run.)

According to the mice/rat studies I referenced in this earlier post, the researchers began noticing differences within seven days, although the studies lasted between 20-24 weeks.

As for me, so far, so good! Many thanks again for checking in and cheers!

Photo credit: Photo by Martin Hauenstein from Pexels, thank you!

{Note: These are my own experiences with holistic healing and a whole slew of self-experiments and aren’t meant as medical advice for anyone else. But, I know a lot of friends and family members are grappling with a huge variety of autoimmune issues and other ailments, so I’m happy to share my experiences. And if this is your first visit and you’d like to follow chronologically, click here. Otherwise, enjoy!}


  1. Hi, thank you SO much for following up and letting us know how it’s going! I truly appreciate it and I’m sure that anyone else who reads this and is interested in trying it will, too. Please stay in touch and send updates when you can — I’d love to know if you notice any differences, too. Best of health to you, cheers, thank you!


  2. Hi, me again. So I tried the recipe (moreso a mix of yours and the wheat belly one + some suggestions from other users thrown in really) and the first batch failled. I think my appartment was a bit too cold. So I placed the second try near a source of heat and it worked! It’s quite surprising, texture wise, the first successful batch was a bit granular and the taste was meh however the second batch is surprinsingly yummy in my opinion. It is much too soon to tell any benefits at this point but fingers crossed though i do feel a bit uplifted those past too days or so out of sudden but time will tell if it is indeed due to the yogurt.


  3. Thanks for the reply! I have ordered the biogaia and can’t for it to arrive so I can try this. I’ll keep you posted


  4. Hi, thanks for your comment! For the first bunch of batches, I decided to refrigerate it when it looked “done.” I think, though, that I’m going to try longer with the next batch. There’s really no way for me to know what’s happening with the probiotics either way, so I erred on what I thought was the side of safety, but I’m willing to try extending the incubating by a few hours with each new batch now to see what happens. I’d love to know what happens with yours, so please stay in touch!


  5. Hi Thank you for the recipe! I am interested in making this as well and from the research I have read on this, tapioca starch seems to be an excellent choice indeed. I was wondering though if there are any particular reasons why you chose to not let it ferment for 36 hours as adviced by the wheat belly recipe? Is it just that you noticed it turned to yogurt after 8 hours?


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