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.