Saccharomyces Boulardii Fermented Juice

Probiotic-rich juice made with Saccharomyces boulardii CNCM I-745

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Author: Whole Shenanigans

Prep: 5

Ferment: 2

Total: 2 5

Servings: cups

Ingredients

▢ 1 quart juice, 100% juice with no preservatives or additives
▢ 500 mg Saccharomyces boulardii CNCM I-745, I use the contents of 1 Florastor capsule

Pour the juice into a clean quart-size glass jar, leaving at least 1 inch of headspace.
Open 1 capsule of Saccharomyces boulardii and stir its contents into the juice. This isn’t an exact science—1 capsule may ferment more than 1 quart depending on conditions.
For carbonation: Use a tight-fitting lid and burp daily (open briefly to release pressure). For less fizz: Use a loose-fitting lid or fermentation lid.
Ferment at room temperature for 24 to 72 hours. Taste daily until you reach your preferred level of tanginess or fizz. Fermentation will occur faster in warmer environments.
Refrigerate once the flavor is right for you. Refrigeration slows fermentation and keeps the yeast active (do not freeze—S. boulardii does not survive freezing).

Pour 1/4 cup of fermented juice from a previous batch into a clean jar.
Top off with fresh juice (again, no preservatives) up to the 1-quart mark. Again, this isn’t an exact science—you may be able to ferment more than one quart, depending on the conditions.
Ferment again at room temperature using the same method (sealed or loose lid).
This process can typically be repeated 4–5 times before the yeast weakens.After that, start over with a fresh capsule for full probiotic potency.

-The process is flexible and forgiving—adjust timing, juice types, and starter quantity based on taste and fermentation activity.

-For the best results, always use thoroughly clean (or sterilized) equipment and high-quality juice to ensure a safe and effective fermentation.

Nutrition values are approximate and may vary.

Keyword: Saccharomyces boulardii

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