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Homemade S. Boulardii

"It is simple to grow your own strain of the probiotic Saccharomyces boulardii (S. boulardii), which can help you dramatically reduce your gut's population of Candida albicans. The S. boulardii are living organisms, and they will respond to your thoughts and feelings. I like to say a blessing over them in the same way I say a prayer over my food before a meal. After you prepare a batch, you can use a spoonful of your S. boulardii as a starter for the next batch."
Credit for this recipe goes to Dr. Alberto Villoldo.



  • 4 cups Fruit Organic, ripe fruit from your garden or grocer. Berries work best. If possible use the overripe fruit that your market is going to pull from the case, as it is loaded with sugars. I love using blueberries or raspberries, but they must be very ripe. Pears, mangoes, and frozen berries work great. If needed, pit the fruit (e.g, apple), but do not peel it. I also have used oranges and peeled them and this works very well and super fast.
  • 1 cup water filtered or spring water.
  • 2 capsules S. boulardii Get the best-quality brand you can find. Florastor works great, as well as Klaire Labs and Pure Encapsulations


  • Blend your fruit in a blender with 1 cup of water.
  • Cook the fruit and water mixture in a saucepan on low heat until it boils for 10-15 minutes.
  • Let the batch cool to room temperature.
  • Pour the fruit mixture into a large glass bowl, filling it halfway. The batch will expand as it ferments, so you want to be sure it has plenty of room to grow.
  • Add the contents of 2 capsules of S. boulardii and sprinkle over the fruit purée. Stir well.
  • Put a lid on your bowl, then place it in the oven. Don't turn the oven on, just the oven light. The heat from the oven light is all you will need to keep the mixture at body temperature for the next two or three days.
  • Watch as your batch of S. boulardii grows and ferments, making strong medicine for you!
  • After two to three days, the S. boulardii will have fermented all the sugars in the fruit. You might want to taste it on Day Two. When there is no residue of sweet taste, you know it is ready.
  • Store the mixture in the refrigerator.
  • Take one tablespoon daily before breakfast. Your S. bourlardii will last for two weeks in the refrigerator as the minute amounts of alcohol in the batch will preserve it.