What milk should we use?

Use the best quality of milk that you can come by. It needs to be mammal milk not rice milk or almond milk. Do not use ultrapasturized milk which damages the proteins. Stay with the most natural, simple milk you can buy.

You don't need to go "over the top" or let it stump you. This isn't milk we are making. It isn't yogurt.

It isn't a probiotic. We are going after GcMAF which is all about proteins. It is the proteins that we are after. Ultra pasteurized milk has damaged proteins. After that, it is up to you. Just get the best you can and move on. You can correct as you go.

How we make Bravo

We make our Bravo prepared from fresh goat and cows milk. Picking up from the farm when they have availablilty. There is not enough goat's milk for every body. There is always enough cow's milk.

The farmer said that goat's milk is in smaller fatty units and easier to digest. He also told me that the raw milk would/could/should will stay "good" for 2 weeks.

We heat the milk to 162 degrees for 15 seconds to remove competing bacteria. We cool it to 110 degrees, put the powder in and culture it at 100 degrees (oven light bulb) for about 12 hours. (more in the winter when the ambient temperature is chilly)

See the blog post on How to Prepare Bravo GcMAF Probiotic Yogurt

FDA on Raw Milk

The FDA is clear that we cannot sell raw milk here in Florida for human consumption. I therefore recommend that you stick by their guidelines. We use if for agriculture and pets. "FIDO PRO".

What we do we need to know about milk?

When I checked into the internet to see what to tell us, I found this wonderful site. www.realmilk.com. It talks about the slam being done on raw milk and how it is actually unfounded. The article I read is called Health or Hazard and says that food based contamination is not being seen actually from raw milk. It is more from produce actually.

Lets take a look at the various strands of information given.

1. The intent of the milk is to be a culture and base of food for the Bravo Probiotic which are simple specific strains of probiotics built in a specific ratio so that the result is a yogurt that creates GcMAF.

We don't recommend reculturing further generations. If neccessary go out 1 generation. What is important to know is that the milk is a food based and might have competeing bacteria.

If you read about the history of yogurt, you will see that it let them culture milk without refrigeration for another day as yogurt and cheese. The difference here is that the stains of probiotic are balanced and will not stay that way long in the yogurt mixture because they are alive and they will compete with each other for food. Therefore, unlike yogurt that can be perpetuated, you will see if you try it that the taste and effectiveness of Bravo goes down hill quickly as the generations go on.

2. The instruction we are given from the laboratory where they designed Bravo are clear. "Bring the milk to a boil where the bubbles are blown up to the rim. Do not over boil the milk."

This process is clear. I believe from what I have read that it is neccessary to heat the milk to kill any bacterial overgrowth so that the Bravo has a clean slate to grow in. However, you don't want to boil the milk so much that you are breaking the proteins if you can help it to keep the milk at its highest potential.

3. What is pasturization?

At this site, http://www.foodsafetysite.com there are many forms of pasturization discussed. I use this description as the later. I take the milk to 161 degrees.

"Milk - Pasteurization improves the quality of milk and milk products and gives them a longer shelf life by destroying undesirable enzymes and spoilage bacteria. For example, the liquid is heated to 145°F (63°C) for at least 30 minutes or at least 161°F (72°C) for 15 seconds."