Make your own probiotics

I am experimenting with cultered foods.  I have watched a lot of YouTube to see how people make and use the following items.

  • kim chee
  • miso
  • kefir
  • kombucha
  • water crystals


Pretty interesting but I am discovering things that aren’t common knowledge.  So I know I am in the right direction.  I’ll tell you more below. . .

Try it for yourself.

Here is a tip for you if you are interested in trying it.

Here are some basic instructions for culturing probiotics:

  • Take a glass of milk (I had to buy it, I don’t usually)
  • Set it on the counter for an hour or two.
  • Open 2-3 probiotic capsules and stir it in.
  • Use only glass and wood.  Like a chopstick or wooden spoon.


  • After a day, come back to it.
  • Set a new glass out to warm up.
  • Take the top layer of stuff off the old glass and pour it into the new glass.  After the culture gets started, you can use a plastic mess strainer or cheese cloth.
  • Taste the old glass of milk.
  • This is how I began culturing my own probiotics!  It turns the milk into yogurt after the culter begins to wake up.  It may take a week or two.  It is the most wonderful, sweet experience.  I simply incorporate a taste of this each morning when I change the milk.  It might be only a taste and I toss the rest.

A bit of history on dairy culture. . .

This technique was  used to keep the milk from spoiling.  Anyone with enough power of prayer could pray over a fresh, raw milk of high energy and get these crystals to start growing!

  • This version of the probiotic takes lots of light and prayer to grow the light into  the mixture.
  • When you start to get it, and work with it, it responds back like a plant or pet.  It becomes loved and loves you back.
  • I do this constantly with my cells so I am well tuned in.  Now, it is time to introduce the cultures with my cells and see if they are friends.


I know this is weird, but if you have enough sensitivity to take really good care of yourself, you too will be able to experience subtleties.   I have been gifted this way for my whole life.  So I believe it as my experience.

I hope you like it.  If you would like any of these cultures, just let me know.  I can send you some.

I promised you some of my “non-common knowledge” so here it is:  I realized that the kombucha was a waste product of the SCOBY and it didn’t appeal to me.  I don’t eat sugar or tea.  The tea is very drying and the sugar is . . .sugar.  I don’t need extra in my diet or body.  However, I went with a lighter tea (white) and honey which takes longer because the honey is a microbial.   I had to agree with something that I would take into my body.  With that in mind, I only take in the baby SCOBY.  like a raw clam, slurp!  I grow them so they are small by putting them in tiny bottles.

Ask me questions below.  Check out my health services at



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