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Haha! I feel better about myself already. Thanks for stopping by!

Whole milk is fine

Haha. Thanks, Terry. Pun appreciated!

Thanks so much!

No water. Yogurt mode.

Any yogurt maker or method of maintaining a constant temp is fine.

@WholeShenanigans thank you for replying 💗

Half and half in the U.S. is a blend of half milk and half cream, typically containing around 10-12% fat. It may be called half cream, light cream, etc. in other countries.

@WholeShenanigans perfect thank you 😀

Happy medium for all 3 strains

You can just add the strains, but make sure to adjust the temperature.

2nd batch - 2 table spoons from 1st one.

That's for l reuteri yogurt. This is a different yogurt (SIBO yogurt, which maintains a higher temp as a happy medium for all three strains).

Normal! Make your next batch using a bit of that one, and each batch will get more consistent and creamy! You can also experiment with water and a thermometer to see what temp your instant pot is actually maintaining.

@ excellent. Thank you! And thanks for being so responsive!

Glad the video helped! I have links in the description box for InstantPots with programmable temperatures. Otherwise, you have to measure with a thermometer and try to get the best temperature setting, as it seems you're already doing. The most important thing is that it doesn't get too high. Best of luck!

@WholeShenanigans Thank you.

@@WholeShenanigans Just one last question please if you do not mind sorry to disturb but I did not fin any video on it the Instant pot that you use, can we adjust the temperature on it? thank you.

@@fsa5826 There are links in the description box of this video (affiliate links), but here they are. I'm not including my instant pot because it doesn't have an adjustable temp setting. 6 Qt Instant Pot Duo Plus (adjustable yogurt temp) amzn.to/4cQAGp1 6 Qt Instant Pot Pro (adjustable yogurt temp) amzn.to/4eYTHrm

I don't mix my yogurt with regular yogurt. I use a half gallon of milk each time I make yogurt (see the video where I explain subsequent batches). So my batches are fairly large and last a while.

I simply make more yogurt whenever I run out. I make new batches with a little bit of yogurt from the prior batch.

Here are the things I would check: make sure you're using the right temp for the strains in whichever starter you're using, use whole milk or half and half (lower fat milk will give you thinner yogurt), and check to make sure the amount of inulin you're using is the right proportion for the quantity of milk you're using (i.e., you would use 4 Tbsp for 1/2 gallon of milk).

So glad to hear it! Thanks for letting us know how it's going!

Good question. I haven't seen any data from lab tests, although Dr Davis refers to his testing and discusses how much the yogurt multiplies the bacterial counts. You could try digging deeper on his' website/blog . You can make yogurt with solely L. reuteri, however, if you want. I also read recently in a blog post by one of his associates that they may be less inclined to use B coagulans now anyway due to "squirrely" fermentation results (pretty vague but that was the comment).

I never use it on my face. I eat it. Good luck!

Oh great! Thanks so much for dropping a comment!

So glad! Arggh darn. The audio setting must not have been on stereo. My mistake, but sadly I can't fix it now. Thanks so much for letting me know!

See min 3:22

I've always eaten SIBO yogurt (it has 3 strains, including L reuteri, whereas L reuteri yogurt only has 1 strain-L reuteri). I noticed improvement after one month.

@Ok, I will try the SIBO yogurt. Thank you so much again!

@@morgane9413 You're quite welcome!

Different strains prefer different temps. So if you're fermenting L gasseri alone you would want to shoot for 109°F/43°C according to Dr. Davis' recipes. See this link to follow his guidelines in more detail. Also, check your ratios. Your sugar for example, should be 1 Tbsp for 383g of coconut milk. innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes

I make this yogurt with whole milk all the time (in fact, every time, except for my first batch)! I talk about this in the video. It's totally fine to make it that way; you'll just get less creamy results for your first few batches.

@ Oh ok! thank you so much! I guess I wanted to know if you need to heat up the milk if it’s only label as pasteurized and the temperature when heating up the milk. Thank you so much for your time!!!

@@miadao3408 Sure! You would technically want to ultrapasteurize it (280° F (138° C) for a few seconds). Good luck!

@ thanks for making the video and for replying to my questions!!😇 I really appreciate you! I’m hoping that the yogurt would help my eczema.

@@miadao3408 You're so welcome! Fingers crossed it does!

Sure! Happy medium for all three strains

⁠I noticed that when I program my yogurt maker at 106 F, it goes up to 107F 108 F and is not always stable. Is this acceptable? Thank you for your help.

You can use the yogurt or whey to restart your next batch. They both contain probiotics. Subsequent batches will have less separation. No need to start over.

Traditional kimchi fermentation will probably be too low for these strains, and the diverse strains in kimchi would likely outcompete these. But it could potentially be done in a very controlled environment, would be my guess!

I'm so glad! Oh shoot. Someone actually posted somewhere in the comments that they had made this yogurt with homemade oat milk. I haven't experimented with that myself.

Thank you so much!

What kind words! Thanks so much for your appreciation and embracing the mantra :)!

You can make a big batch right away, but I wouldn't recommend it, as your first batch usually comes out with a lot of whey/yogurt separation and isn't the greatest. Subsequent batches are nice and creamy, so it's best to wait to make your big batches then.

I think Fairlife whole milk would work fine. I know it works well for other yogurt, so would assume it would work well with this, even with the prolonged fermentation time. If you end up using another milk, however, know the lactose content of your yogurt will be minimal to none anyway, given the prolonged fermentation. Let me know how it turns out!

You're welcome! I don't put the lids on my jars.

Great! You're welcome!

See minute 9:10

Merci ! Thank you !

I suffer from rosacea, how long did it take for you to see any results? Thank you very much for your video.

@@LL-si4xi You're welcome! I definitely noticed results within a month. I also eat essentially no ultra-processed foods.

Thank you !

Thanks! Yeah, something I have learned since, and unfortunately, I can't go back and change it. Volume off and captions on for this video!

You could try, but I'm not sure how active the bacteria will be. Room temp will be lower than what is optimal for these strains, so you might get a really runny yogurt, if anything. Report back if you try it!

I get mine from Amazon. Here's the link: amzn.to/3VVZ2a6 All of the tablets/capsules I use are linked in the description box below (affiliate links). Hope that helps!

Try searching for the acebiome brand, I was able to get that one easier, the other amazon didn’t have in stock

@@joeberrouard3743 Thank you!!

You're so welcome!

Thanks so much! Agreed! Hoping this will change 🤞

Awe thanks so much!