15 minutes for preparing and cooling down the milk
8 hours or more of fermentation
Time (0.25hr) x Local living wage ($13.50) + Est. Expenses & Utilities ($1) / jar = $4.37 per jar
Traditional yoghurt is made by mixing a collection of subspecies of Streptococcus thermophilus and Lactobacillus bulgaricus with milk. It is then left to ferment in a warm, dark, and cozy environment of about 40 degrees C (104 degrees F). Lactobacillus comes from the same genus as the dominant vaginal bacteria. Nevertheless, vaginal secretions may contain other bacteria which could negatively affect women’s health, and the yogurt that grows from this bacterial starter.
- 1. Sterilize the jar, cap, and disposable silicon mascara brush in case you are using one. Simply put everything into a pot with water and bring it to a boil for a couple of minutes.
- Warm up the milk to around 45 degrees C (112 degrees F). If you don't have a thermometer, dip your fingertip into the milk. If it's pleasantly warm and doesn't burn your finger, then bacteria should also like it.
- Sample the vaginal secretion with a swab or brush. Stir the end of a used swab in the milk. Make sure that most of the secretion stays in the milk. You can repeat this step, but remember to use a new swab each time.
- Pour everything into a glass or plastic container. Secure the mouth of the container with a breathable textile or cap.
- Place the container in a warm place, like on top of a heater or in a yogurt maker. Be careful not to heat it too much. A lower temperature will make the process slower but won’t harm the bacteria.
- Leave it overnight for around 8 hours or more if needed. Check the results.
- Store the yogurt that is ready in the fridge. It should last refrigerated for about 2 weeks.