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1 tablespoon COLOSTRUM: Many brands are available. Select a lab-quality colostrum that is GMO free, such as colostrum from New Zealand.

1 tsp PROBIOTIC POWDER: Many brands are available, but I recommend the Garden of Life raw probiotic powder, which contains thirtyfour probiotic strains and 400 billion CFU (colony forming units). It is hard to find another probiotic powder that packs this much punch.

YOGURT STARTER CULTURE: Cultures for Health and other similar entities have a variety of yogurt starter cultures available. Because the colostrum and added probiotics already add a lot of flavor, it is preferable to select a yogurt starter culture that has a mild flavor. (Note: If using kefir instead of yogurt, there is no need to keep purchasing yogurt starter culture—see the sidebar on page 39 for insructions giving more details about using kefir.)

1 quart RAW MILK: Using raw milk is very important. The foremost labs and scientists working on GcMAF in Europe report that raw, organic milk produces the strongest results. Fortunately, it is not as difficult to find raw milk in the U.S. as it used to be. The Weston A. Price Foundation’s website realmilk.com is an excellent guide to local sources of raw milk. Also check with the Local Chapter volunteer in your area for a list of raw milk and other food sources (see page 94). When ordering supplies, and particularly the probiotic, it is worth spending extra money for overnight shipping so that the probiotics do not sit out in the heat. Although most companies ship probiotics with an ice pack, the ice pack will last at most for two days. It makes sense to protect this investment. The probiotic and the yogurt starter should go into the refrigerator as soon as they arrive. Powdered colostrum is very stable but does best in a cool, dark place.

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INSTRUCTIONS FOR MAKING GcMAF YOGURT

1. Let one quart of raw milk sit out in a glass jar with the lid on until it roughly comes to room temperature. Leave about two inches of space at the top to allow for expansion during fermentation.

2. Put 1 tablespoon of colostrum and 1 teaspoon of probiotic powder into a pan with ½ cup of milk. Lightly warm and whisk the mixture until smooth. The minor heating helps eliminate lumps. (Mixing without heating may be preferable, but it is difficult to get rid of the lumps without slight heating.)

3. Once the mixture is creamy, pour it into the jar with the remainder of the raw, room-temperature milk and stir thoroughly.

4. Sprinkle the yogurt starter over the top of the milk-colostrum-probiotic mixture. In warmer rooms or climates, simply let the yogurt starter sit on top rather than stirring it in. (This is because the colostrum and extra probiotics already give the mixture so much “octane” that stirring in the starter tends to prompt overly rapid fermentation.) In cooler rooms or climates, it may work better to mix the starter into the mixture.

5. If mixing the ingredients at night, the mixture typically will achieve a creamy yogurt-like consistency by morning. To retain this texture, refrigerate the jar right away. Otherwise, it will continue to ferment into more of a cheese-like texture. The latter does not pose a problem for consumption, but a creamy consistency generally tastes much nicer.

6. It is also possible to use live kefir instead of yogurt starter. When combining the initial ingredients, substitute 2-3 tablespoons of freshly made kefir (but not the kefir “grains”) in lieu of the yogurt starter.

7. Although the proportions of colostrum, probiotic and starter included in the recipe are intended for one quart of raw milk, I have found that holding those proportions steady while using twice as much milk (one-half gallon) still produces a very effective yogurt. Individuals with critical health issues should probably stick with the more concentrated one-quart recipe, but those who are consuming the yogurt simply to support digestive health and the immune system can use one half-gallon of milk, cutting the other ingredient costs in half.

REFERENCES

1 Wilkins T, Sequoia J. Probiotics for gastrointestinal conditions: a summary of the evidence. Am Fam Physician 2017;96(3): 170-178

2 Delanghe JR, Speeckaert R, Speeckaert MM. Behind the scenes of vitamin D binding protein: more than vitamin D binding. Best Pract Res Clin Endocrinol Metab 2015;29(5): 773-786

3 Chun RF, Liu PT, Modlin RL, Adams JS, Hewison M. Impact of vitamin D on immune function: lessons learned from genome-wide analysis. Front Physiol 2014;5: 151

4 Gregory KJ, Zhao B, Bielenberg DR, et al. Vitamin D binding protein-macrophage activating factor directly inhibits proliferation, migration, and uPAR expression of prostate cancer cells. PLoS One 2010;5(10):e13428

5 Thyer L, Ward E, Smith R, et al. GC protein-derived macrophage-activating factor decreases alpha-N-acetylgalactosaminidase levels in advanced cancer patients. Oncoimmunology 2013;2(8): e25769

6 Greco M, Mitri MD, Chiriacò F, Leo G, Brienza E, Maffia M. Serum proteomic profile of cutaneous malignant melanoma and relation to cancer progression: association to tumor derived alpha-N-acetylgalactosaminidase activity. Cancer Lett 2009;283(2): 222-229

7 Thyer L, Ward E, Smith R, et al. A novel role for a major component of the vitamin D axis: vitamin D binding protein-derived macrophage activating factor induces human breast cancer cell apoptosis through stimulation of macrophages. Nutrients 2013;5(7): 2577-2589

8 Inui T, Kuchiike D, Kubo K, et al. Clinical experience of integrative cancer immunotherapy with GcMAF. Anticancer Res 2013;33(7): 2917-2919

9 See for example, 

http://www.marsvenus.com/p/gcmaf-bravoprobiotic-yogurthttps://secure.jotform.us/form/40475359804157

,  and 

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Fall 2017

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