Thanks for the info! My husband stumbled across your L Reuteri "fermented dairy" video and sent it to me, as I have had digestive issues for as long as I can remember. I am a month or so in, eating a half cup or more daily, and ALL of my gut and digestive issues are gone. I am SO thankful!! Thank you so much for sharing this information and process to make it
Another woman who makes yogurt videos about Dr. Davis' yogurts said that the reason you can't call what we are making with "yogurt" is because the FDA's definition of "yogurt" has specific probiotics in it. The "L Reuteri yogurt" only has L Reuteri. The Super Gut SIBO Yogurt has L Reuteri and other strains as well. Neither contains the specified probiotics for "yogurt." I wondered about using acacia fiber, myself, because the inulin clumped SO badly, I spent 30 minutes or more trying to get it dissolved when making my first batch. I had added it when the cream was cold and found that if I let the cream warm up first, it dissolved much easier. Thanks for your tips in making the yogurt. It's much appreciated.
from what I understand... when the R Bacteria do their job and kill off the bad bacteria in your small intestines where they aren't suppossed to be, it can cause a lot of different symptoms because they release toxins when they die off. If you are not used to eating fibre your body can also create a lot of gas until you get used to it. If you have a dairy issues with lacose (milk sugar) or the milk proteins that can also cause issues. Any dietary changes in sensitive people can as well. I will say that if you are having a really difficult time with the yogourt , reuteri can be found naturally in some hard cheeses like, old hard cheddar. Padano, Gruyere( a type of Swiss) Parmgiano Reggiano , just to name a few that can be grated onto salads for instance... but it will take a while for it to establish itself but it does double its colony every hour so a little most days or a few times a week will help in a gentler way as long as you are eating foods with some bacteria friendly fibre... green leafies, asparagus, cabbage, brussell sprouts etc, so it doesn't have to be solely inulin fibre as I understand it but I am still trying to figure it all out as well... I have seen improvements without the yogourt but I do have some severe reactions to dairy and have not got all of the ingredients yet to make a tolerable yogourt for myself but I plan too make some in the next few weeks. I am so thankful for these very informative videos and I wish everyone Better Health and Happiness
I've seen someone say that what they do is freeze the entire first batch in ice cube trays, and then thaw one cube slowly for each new batch they want to make. That's a lot of batches just made from the initial batch, so that they aren't doing hundreds of generations from 1 lot of tablets. Each batch you made with one of those ice cubes would only be a 2nd generation. Then you could freeze another batch when you were running low on ice cubes, and you'd still only be on the 3rd generation.
@@michelebolton4615Hi. I’m new to this and doing research before I dive in. Do you mix the solids and whey back together before you freeze it? Thanks 🙏🏼
Tip for new people making this for the first time, don’t throw away the whey! The reuteri bacteria are more prolific in the liquid than in the curds because that’s where there are more carbs after the separation so use it as the starter for subsequent batches.
I've made a few batches of L Reuteri. It is true that the batches get smoother and better tasting over time. I did not use inulin as I wanted to use a fiber that was available at my grocery store. I found Arrowroot and Potato starch. It works just fine. Mix it in your milk and half and half while it is warm. I am all for simple, so I ferment the yogurt in my stove by just leaving the light on. The heat of the stove light keeps the stove right at 100 degrees. I've made yogurt in several different stoves and all of them keep around 100 to 106 degrees with the stove light on.
About the Acacia powder - I have been making this and using Prebio Plus - a custom blend prebiotic - with Organic Inulin, Acacia and Fructooligosaccharides (I got started with Donna Schwenk).....another lady whose video I watched uses a combination of Inulin and Acacia - she uses 2/3 inulin and 1/3 acacia and mixes them together in a jar to store. I hope it's ok to mention other folks here - they also learned about L Reuteri from Dr. Davis.
Regarding carb content - Lifeway kefir posted a lab test on the internet (can't find the link rn) showing no grams of carbs in their plain kefir. Dr Davis has said he tested his yogurt using flow cytometry and found no carbs in his yogurt. You could also arrive at this same conclusion through reasoning, knowing that when kefir or yogurt is on the verge of separating its because the bacteria is on the verge of running out of food.
I finally bit the bullet and made my first batch. Every time I passed the instant pot I would pray that it would be successful. When the unveiling came, it was perfect and tasted quite good. I love the idea that I read from Judy Duran to freeze this first batch into small containers. I think I will do that because I loved that idea. The unveiling was last night, November 24, 2022, when we came home from being with family for our Thanksgiving day. Thanks, Nili, for all your hard work. I love your channel.
I love the L. Rueteri fermented dairy, or whatever we want to call it. I've made 2 batches now. I have at least a 1/2 cup serving every day. I took half of the first batch and froze it in small condiment cups so I can continue to use that ‘first generation' as starter. I make it by using my sous vide stick in a pot of water, with the mixture in mason jars. Maintains the desired temp and comes out great. 💙🦋💙
Nancy, my first batch was like that a little bit. Use 2 tablespoons of that 'curds and whey' batch as a starter, plus the 2 tablespoons of inulin and do a second batch. It should be thick and creamy. Nili had this same experience. Be sure you're using organic half and half. I used Horizon brand. Process at 100 degrees for 36 hours.
@@judyduran2306 This is exactly what I did, but with potato starch a different organic brand and I think my temp was 97degree. Mine separated big time. I made 4 quarts of it too ! ugh.
@@jsharp9735 I also used potato starch and had the same issue as you did. Mine turned out like cottage cheese. It doesn't taste bad ( I separated most of the whey out) and wonder if I can use a mixture of the "cottage cheese" and whey as a starter or if it is no good.
I got cheese consistency by letting it ferment longer. It separated into whey and thick cream cheese. Tasted good. It was an accident but I really liked it. I heated up my half and half to 95 deg and had the timer set for 37 hours. Got cheese.......and some whey. I now heat the half and half to about 90 deg (the inulin mixes so much easier) and go with the 36 hour setting. Yogurt again.
I have experience with freezing homemade yogurt for starter. I used a commercial starter containing l. Bulgaricus. To save money, I would save some of my yogurt batch in ice trays. Before making yogurt the next time, I would let a couple of cubes thaw on the counter a bit. It worked fine. It's a good way to extend your "generations" of yogurt. I did, however, get lazy/bougie and just started using fresh starter every time.
Hi. People who ask about the inulin. You can also use sugar instead of inulin. And like you tested then after the bacteria eats it's food then in the end the sugar is very low in the joghurt. Btw, I use brown sugar so I keep telling myself it's much better than white. Other than that, I hardly use sugar anywhere else nowadays. So if you're not ''afraid'' of bit of sugar then it's fine to use it. I got the recipe from a person who often joins Dr. Davis's online lessons so... My Reuteri is more sour than sweet. Not too sour though, no worries. It's really good.
… my l. Reuteri is sweet , it tastes very much like Crème fraîche which is similar to sour cream but not as tart or sour …. I make my batches in quart jars in my Cosori dehydrator at 100 degrees … I use the lid band over plastic wrap to seal it while processing to prevent it from actually dehydrating … in my most recent batch I wanted to start over with the tablets and inulin, but wanted to avoid the “first batch” syndrome so I also added in some starter from my previous batch … i think it’s my best batch to date … I think I will freeze some of my most recent first batch to try and maintain the consistency in later batches, as much as possible …
Heres a few Qs.. 1. How long does it keep .. I refrigerated my batch once it was done cooking.. 2. Should we consume it everyday? 3. Does it upset your stomach / digestive tract when first trying it? - Does it take getting used to? 4. When should we expect to see results? Thanks!
1. A month 2. Half cup every day 3. Gave me gas and quick bout of almost diarrhea at first. But no problems after. But still gassy at times if I eat junk food. Soft stool most likely the result of bad bacteria being killed off and displaced. 4. Results in a month to 3 months. Started helping with my sleep immediately. Vivid dreams. Better rested in mornings. Less cravings for junk food too almost next day for my wife.
If inulin disagrees with you, or you just don't want to buy it, you can replace it in the recipe with plain sugar. The sugar gets digested by the lactobacilli so it shouldn't up the carbs in any noticeable way, or do any of the nasty things sugar does to us. The lactobacilli will eat it all, and they are designed to thrive on it, unlike humans.
i am pretty sure that would affect the healing properties, i.e., different strains have different healing properties and effect different body issues. I need to check this out more, but I think yogurt is not yogurt, they all have slight healing propensities. Does anyone know for sure? Otherwise Dr. Davis would use a much cheaper starter than l reuter if it didn't matter, I would assume??? Its very costly.
I used my insta-pot has no temp adjustment .I set it to "Keep warm" setting rather than the yogurt setting. With the jars in the pot with no water, works well. I expect I was lucky that temp was in range.😜
Why are later batches better than the first batch? I would guess that it's because it's not just L. Reuteri anymore, and a lot of other (yogurt?) bacteria has taken hold. Has anyone looked into what's the difference? I remember from my childhood that we did a kind yogurt at home. But I don't remember anything of a starter. Possibly from a previous batch, or just milk, but it escaped my notice. It must have been 72 years ago, so my impressions are a little fussy. I was about 3 at the time.
Worth mentioning that potato starch is mostly carbohydrates (80 to 85%) without fibers, which is quite different to inulin that is mostly fibers (80 to 90%) with low carbohydrates (about 8 to 9%)
I pressure cook my mason jars for 2 minutes to sanitize them. Then I make my l reuteri in those cooled mason jars in a 6 qt (on yogurt setting). I fill the liner with water up to the neck of the mason jars and loosely cover the jars with the silicone lid from my 3 quart. Been making it for 2+ yrs and am having good results.
I have been making L. Reuters from my initial batch for more than 3 years. Always turns out perfectly. I use pint Mason jars in a water bath in my instant pot liner. 104 degrees. Be sure to elevate the jars onto a rack in the water. The instant pot keeps the water at the correct temperature & perfectly ferments the yogurt.
I’m someone who isn’t Accustomed to using half & half ….so my 1st few batches tasted odd…next time i made it with a combination of whole milk, heavy whipping cream and half & half….taste 100% better ! My instapot doesn’t have adjustable temp but I using the “ yogurt” setting worked just find ( using canning jars inside of IP)
I live in South Florida. I set my AC at 79/80F. So at that room temperature my oven with the interior light on gives me approximately 90F. I use it for proofing dough and for yoghurt.
If you have the Instant Pot Duo Nova, use Yogurt - Normal setting, 36 hours (I use 38 hours). The yogurt came out perfectly..creamy smooth. It tasted so well I kept eating spoonful of it.. FYI.
Made my first ever L Reuteri batch today. Came out perfect and it was so good we ate all 7 small containers. I had to hide one for propagating the next batch 😅
Questions: 1. Can I add vanilla to the mixture before making or will this disrupt the process? 2. How long does it last in fridge? 3. How long after refrigeration can I wait before using 2 tablespoons for the next batch? 4. When is the best time to eat this? Morning? Before bed? Thank you!!!
Thanks for posting! I've been making it for two months, numerous batches, or so now and it's great! I haven't noticed any of the benefits yet. Don't feel different, skin is the same. I have two types: the L. Reuter's only and a type that has all three strains. The all three type has a more sour taste. I'm using A2 half and half and inulin. I tried coconut version but didn't like it as much.
The reason you occasionally start a completely new batch using the pills is to reduce eliminate the unintentional bacteria that contaminates each batch you make.
Thank you for your videos! They are very informative. I have made 4 perfect batches so far and the next I will try in quart containers. My first 4 I have started between 6 and 9pm so it will be done in the morning. I have pre warmed the 1/2 & 1/2 to 90 something even though some have said you don't need that and add 2 T of inulin and go. I check the temp on my instant pot with my instant read thermometer that I use to make sure my steaks on the grill are med rare maybe and hour or 2 into the 36 hours. If it's over 100 I turn it down a degree or 2. I start at 105 on the instant pot. Then I check the temp in the morning usually when I get it to 103 on the instant pot it stays there for the remaining 36 hours. Every batch perfect so far has come out perfect. Doesn't anyone have information about making bigger batches so you need more than 1/4 cup of starter or more than 2T of inulin if I do 2 quarts of 1/2 & 1/2 or 3 quarts? Thanks for the information here!
Your content is amazing! You benefit the community through your creations! My most pressing question is how long do you have to ferment to make it carb-free? If we are talking health and healing, you’d want 100% of the lactose converted to culture.
I'm glad to find out that you can make the L Reuteri in something other than the yogurt maker I've seen advertised. I'm also happy to hear that you can make succeeding generations of yogurt, and don't have to use the purchased starter for every batch. I was feeling like the cost of the starter culture plus the inulin plus the fancy yogurt maker was too much. This now feels like something I can afford to do. I used to make yogurt all the time.
My cheaper model of Instant Pot works at 99.5-100.5 deg F yogurt temp, IF tweaked a little with 36+hrs adjustable time (Instant Pot Duo Plus 6qt). My Settings: "Yogurt" setting and time is adjustable 36hrs or more., jars/container spaced 2" off pot bottom, pressure gasket removed and 1/2 inch of water in pot. More details: I used multiple devices to calibrate my temperature devices and the cheapest solution is a $5 human mouth thermometer that is close enough (0.5 deg accuracy). Temp is not adjustable on cheaper Instant Pot models but the Yogurt setting gets you 105-106 deg if jars placed on bottom of pot insert, OR +/-102 deg if gasket removed, OR 99-100 deg if spaced 1-2 inches off bottom of the pot AND pressure gasket removed with 1/2 water in bottom. I used a stainless folding steamer basket upside down to get the jars 2" off bottom and temp of jars stabilized at 99.5-100.5 deg. Jars were a little warmer on one side of pot than the other resulting in the 0.5-1.0 deg temp range. Note the pressure gasket was removed to lower the yogurt temp from 105ish to 100ish. Considering Dr Davis sometimes uses his kitchen oven turning it off and on every 4 hrs (according to his blog) the temp of yogurt is not that sensitive to fluctuation and L Reuteri kill temp is said the be 109-115 deg (depending on source). It's all about optimizing growth rate as close to 100 deg as you can get without going into 109-115 deg kill temps. I'm guessing any Instant Pot model with a Yogurt setting is likely designed for 105-106 deg and will therefore work the same as my experiment by adjusting spacing off bottom and gasket removal (or not), but recommend testing with water in your jars a few hours to verify stabilized temp (as Indigo says, it is very SLOW stabilizing at these low temps). so you can pre-heat water to speed up your test. It will take you at least 4 hrs to test yours. I can fit 32 oz worth of random glass cups and 40+ oz of slim 4oz mini-mason jars so the 6qt Instant Pot is large enough to do a one quart batch ok. These cheaper models should also work fine on mixed strain batches where the target temp is 105-106 deg, since that is the designed Yogurt setting. IMHO you can use the built-in Yogurt 105 deg setting for everything, including your L. Reuteri batches and will not damage the strain, but are not optimizing 100 deg L Reuteri growth rate, so your counts will be lower at 36 hrs. My results are consistent with Indigo's recommendation to set her Instant Pot Pro temps ~5 deg higher than the target temp while spacing the containers off bottom.
very helpful info, thanx for your articulate details. I was wondering if the test would be accurate with water since I would think oil and protein change maybe both the time it takes to get to that point and the exact setting to STAY at that point. In your first batch did you open and check the actual liquid that was fermenting or are you only going by the water test? I don't have a lot of $$$ to experiment with and I have read several people throwing out their whole batch. And would there be variation if you did 1 jar or 4 jars? Instant Pot is still mysterious to me after several years of using it because for instance if you cook 5 diced potatoes or 2 you use the same cooking time. Hope this makes sense?
Hear ye, hear ye, dog lovers…all three of these probiotics are excellent for dogs! Most especially L. Reuteri so…let’s improve the health of our canines for life longevity and health! Merry Christmas. Glad🇨🇦Toronto🐩🐕🐈⬛
New sub. I appreciated the inulin question. I am highly sensitive to inulin and wondered whether I should use an alternative - potato starch or acacia fiber as one commenter used. Thanks very much to all for sharing your experiences.
I used an oven...I mixed together the L. reuteri, L. gasseri, B. coagulans and inulin with the half-and-half (I didn't even heat up the half and half first to 106 degrees) in a glass mason jar which I then stuck in the oven and turned on the oven to the lowest temperature which was 170 degrees. I used a thermometer and checked until the mixture got to about 105 degrees and turned the oven off. Then I put the light on and let it ferment for 36 hours and it came out perfect, very little whey, very creamy and tastes MUCH better than store bought unflavored (no sugar) Greek yogurt. My question is, does it initially cause more bloating if you have SIBO, then the bloating improves over time?
What are some different ways of eating it? I just made my first batch and it's NOT even palatable lol. I'm not understanding how people think this is delicious. I was so excited but now I'm tempted to just take the pills.
In my first batch, the pills/inulin formed a "glob" that I had trouble getting mixed into first bit of half and half, so the second time, I heated a little bit of half and half up to about 90 degrees F and poured that over just the crushed pills and mixed really well then I added my inulin by sprinkling it on top and stirring in really well using small amounts of the inulin each time. I used a sous vide and my yogurt came out kind of like fine cottage cheese but was delicious! I have my second batch in the cooker right now-I used the pills and a little bit of the first batch of yogurt just to make sure I am getting a good amount of the l.reuteri in there. I used two quarts of half and half and divided the mixture amoung 3 quart jars as my first batch did not fit in my quart mason jar-I think the jars must be smaller than a whole quart. I watched another video about making this yogurt and the man said to make it with blueberries, you can pour boiling water over about a cup of blueberries and let it set then ferment with the blueberries in the yogurt and it ferments the blueberries also which makes them healthier. here is a link to that video. th-cam.com/video/wRD1ZGYW21k/w-d-xo.html
I made the “ fermented dairy” using half and half and acacia fiber, then used sous vide system at 100 , perfect every time… I bought inulin fiber but have not tried it yet. Thanks for the information!
I use 1 qt half and Hal and 1 got light cream for a perfect yogurt consistency. I also make it in my oven using just the oven light. Did not have to buy an Insta Pot. If I get whey I siphon it off. I make it in a 4 qt pot. I sometimes pre heat the oven to 120.
My instant pot is a duo and the temperature for fermenting on normal stayed under 100 degrees with no way to bring it up to 100. It still made a good yogurt.
I am wondering I can just use Kefir and skip the whole 100 degree thing all together? Carbs are low in this fermented dairy but I did watch a video where the prediabetic consumer had extreme reactions to the insulin response of this food. I will try and locate that again. Dr Davis has said in talks to use potato starch or another prebiotic. I may try green banana because I think that I will do better with it.
Great Video, thanks. Can you make this yogurt without Inulin if not, what alternates are there other than raw potato starch? Can any starch be used? I have read this comment on Amazon and it resonates with me: "Isomalt is the top inactive ingredient. If you're like me and didn't know that isomalt is a source of mannitol and sorbitol, and you have an issue with digesting FODMAPs or sugar alcohols, prepare to be stuck on the toilet..."
Hair loss could have to do with adrenal fatigue. If you have a dry mouth and are also having trouble sleeping, that could be it. Thyroid issues also contribute to hair loss
Thanks for all those answers. I'm still wondering about not pasteurizing the half and half prior to culturing the "yogurt". It looks like you were successful without pasteurizing, and Dr. Davis doesn't mention such a step in his directions. But I did notice that the half and half you showed here was 'ultra pasteurized', so again I'm wondering if pasteurization has a role here at all, or not.
Dr. Davis says there’s no need to pasteurize it yourself due to the half and half already being pasteurized. Pasteurizing at home is done to whole milk to get a better end product and to assure the homemaker that the liquid contains no contaminates. Myself, I don’t pasteurize my half and half and every batch has been successful.
I am making my first batch of yogurt.. I am so excited... should be done ay 1130 pm... I am also reading Wheat belly Cookbook and Super Gut.. LOVE YOUR VIDEOS OF WELLNESS JOURNEY
Hi. I’m brand new to this idea & am very excited to try it. I loved your Q&A presentation.👍 Also thank you very much for the absence of music makes it so much easier to follow! Will comment on my results when it happens. Thanks again. 👍🌹
2 Krazy Ketos have a video showing how to make their yogurt, and in it they talk about a possible way to determine the carb count. It involves measuring the whey that is drained off. It sounds like not much whey is produced with this fermented drink, don't know how well their calculation procedure would work on this.
I have successfully made several successful batches of L Reuteri and super gut yogurt. Then about One month ago, I was making more super gut yogurt from the previous batch. It separated significantly, and became curds and whey. Since then, I have not been able to make a single batch of creamy yogurt. I’ve had five batches fail over and over again. I even tried starting from scratch with new tablets, to make L Reuteri only. First batch was curds and whey, as expected, and the second batch again curds and whey. It is frustrating to have so much success, and then be unable to produce smooth creamy yogurt. I’ve double checked my temperatures to make sure its correct, I’ve sterilized all of the jars, I’ve tried sous vide mode and just using standard yogurt mode in my Insta pot. I even carefully preheated the half and half to temperature of 100° F just like you suggested in your video. I even tried ultra pasteurized half-and-half and I tried heating half-and-half to 195° and holding it there for 10 minutes. None of that worked. Do you have any advice?
I read someone who does coconut milk and she was having similar problems after having much success. She found that the coconut milk was the problem they somehow changed the formula and messed with her chemistry. So I am thinking it might be that one of your ingredients changed in some way or went awry somehow. I know for sure this is very delicate chemistry and without any stabilizers or chemicals or anything like that, the ingredients have to be the issue in some way out of your control except to change things. How frustrating.
I made mine with half and half, culture and inulin. In the inner pot of the IP Pro. 100F for 24 hrs. The very first batch tuned out amazing. I’m now on batch 3.
My yogurt was 50% whey. And it has a strange taste. I used ultra pasteurized half and half. It looks grainy. Water bath Temp was 100.4f for 36 hours. What did I do wrong? I followed instructions on Dr. D website
So cool. Quick question. why not use the sous vide function of the instant pot pro? it has temp adjustment and time setting as well? Any advantage of using yogurt setting? Thanks!
Hi there💕Do you ever heard about the Specific Carbohidrate Diet (SCD) for Sibo. Another great one is Gaps diet. I am gluten sensitive, dairy sensitive and developed Rehumatoides Arthritis in 2019, I study both and decide to go with Gaps, still in the beginner stages.☺️. On the SCD website they recommend a 24 hours yogurt. I really like the idea of a 36 hrs yogurt and I will try it, thank you for sharing 💕
I put mine in a strainer and it is like cream cheese. Sadly mine came out sort of grainy and yours didn’t look that way. I used a sous vide water bath at 100degrees .
Hi again from BC Canada. I made my first L Reuteri yogurt it turned out 50/50 the one jar was perfect nice creamy & good taste. Opened the second jar today ( in fridge) to start second batch. The second jar is just exactly like cottage cheese? All curds not creamy tastes ok but why the difference all the same batch just in two different jars? 👍🌹
Do you ever need to add a little insulin or potato starch when re culturing? It seems like the low carb count of half and half would limit the amount of sugar for the bacteria to grow and proliferate. Thanks for your help.
Yes you need to add more inulin to each batch. I believe it is 2 tablespoons per quart of half and half just like in the original batch along with 2 T. of the yogurt per quart.
FYI I heard Dr. Davis mention “inuline or potato or prebiotic of choice”. I had Bulletproof brand Innerfuel Prebiotic powder and it seemed to have worked (my first batch)
Nilli do you know if you can make it in a a big cooker that you make a turkey in and put a little water in the bottom and put the jars on the rack that comes with the cooker and put it one 100°for 36 hours do think that would work? I don't have my insta pot yet, Thanks 😊
I have a question that wasn't brought up. In Dr. Davis's book, he says to ALSO add 2 other bacteria strains. Why didn't you add those? Makes me wonder if it is necessary... since you seem to be doing great.
I made yogurt with Seed's DS-01 Daily Synbiotic from the company Seed. Following the same formula from Dr. Davis but using only one capsule. It came out perfect. But there was a small spot that had a VERY light lilac color. Since it is a prebiotic too, made with pomegranate maybe that's what that color was? I scooped off that lilac color off which was very thin and saw that the rest was perfect. When making I cleaned everything very well, I even use 99% alcohol and heat sterilized everything too so I doubt that it was contaminated .Still I did not eat it. I was thinking of remaking it to see if it that lilac color pops up again or not. Any ideas??
I just ordered a yogurt maker as I don't have an insta pot. I noticed that everyone seems to successfully make it despite the tools they're using which is fantastic news. I was hoping to find a video of the benefits people experienced after using it as they are many. But has anyone had improved health benefits since making/eating this powerful yogurt????
Study butyrate by NIH articles. Probiotics make this and line the gut. It has tremendous health benefits. Butyrate is a type of gut butter that the bacteria make in the gut. It is a short chain fatty acid...and SCFA is incredible for good health.
Did you read the 1 Star reviews? I bought two yogurt makers and I wish I’d read the 1 Star reviews because they were junk! The actual temperature was 10-18 degrees hotter than what it said.
Thanks for the info! My husband stumbled across your L Reuteri "fermented dairy" video and sent it to me, as I have had digestive issues for as long as I can remember. I am a month or so in, eating a half cup or more daily, and ALL of my gut and digestive issues are gone. I am SO thankful!! Thank you so much for sharing this information and process to make it
Another woman who makes yogurt videos about Dr. Davis' yogurts said that the reason you can't call what we are making with "yogurt" is because the FDA's definition of "yogurt" has specific probiotics in it. The "L Reuteri yogurt" only has L Reuteri. The Super Gut SIBO Yogurt has L Reuteri and other strains as well. Neither contains the specified probiotics for "yogurt."
I wondered about using acacia fiber, myself, because the inulin clumped SO badly, I spent 30 minutes or more trying to get it dissolved when making my first batch. I had added it when the cream was cold and found that if I let the cream warm up first, it dissolved much easier. Thanks for your tips in making the yogurt. It's much appreciated.
from what I understand... when the R Bacteria do their job and kill off the bad bacteria in your small intestines where they aren't suppossed to be, it can cause a lot of different symptoms because they release toxins when they die off. If you are not used to eating fibre your body can also create a lot of gas until you get used to it. If you have a dairy issues with lacose (milk sugar) or the milk proteins that can also cause issues. Any dietary changes in sensitive people can as well. I will say that if you are having a really difficult time with the yogourt , reuteri can be found naturally in some hard cheeses like, old hard cheddar. Padano, Gruyere( a type of Swiss) Parmgiano Reggiano , just to name a few that can be grated onto salads for instance... but it will take a while for it to establish itself but it does double its colony every hour so a little most days or a few times a week will help in a gentler way as long as you are eating foods with some bacteria friendly fibre... green leafies, asparagus, cabbage, brussell sprouts etc, so it doesn't have to be solely inulin fibre as I understand it but I am still trying to figure it all out as well... I have seen improvements without the yogourt but I do have some severe reactions to dairy and have not got all of the ingredients yet to make a tolerable yogourt for myself but I plan too make some in the next few weeks. I am so thankful for these very informative videos and I wish everyone Better Health and Happiness
I've seen someone say that what they do is freeze the entire first batch in ice cube trays, and then thaw one cube slowly for each new batch they want to make. That's a lot of batches just made from the initial batch, so that they aren't doing hundreds of generations from 1 lot of tablets. Each batch you made with one of those ice cubes would only be a 2nd generation. Then you could freeze another batch when you were running low on ice cubes, and you'd still only be on the 3rd generation.
This is what I did...totally by accident because when my first batch separated, I couldn't waste it!!
@@michelebolton4615Hi. I’m new to this and doing research before I dive in. Do you mix the solids and whey back together before you freeze it? Thanks 🙏🏼
Tip for new people making this for the first time, don’t throw away the whey! The reuteri bacteria are more prolific in the liquid than in the curds because that’s where there are more carbs after the separation so use it as the starter for subsequent batches.
At midnight my L-Rueteri yogurt will be finished!
My first batch came out like cheese. Taste fine and eaten it for 4 days now. And not having dairy problems or bowl discomfort. Thank you.
I've made a few batches of L Reuteri. It is true that the batches get smoother and better tasting over time. I did not use inulin as I wanted to use a fiber that was available at my grocery store. I found Arrowroot and Potato starch. It works just fine. Mix it in your milk and half and half while it is warm. I am all for simple, so I ferment the yogurt in my stove by just leaving the light on. The heat of the stove light keeps the stove right at 100 degrees. I've made yogurt in several different stoves and all of them keep around 100 to 106 degrees with the stove light on.
Do you mean oven?
@@EynOdMilevado Yes, I mean oven. The light in the oven will keep the yogurt at between 100 and 106 degrees.
About the Acacia powder - I have been making this and using Prebio Plus - a custom blend prebiotic - with Organic Inulin, Acacia and Fructooligosaccharides (I got started with Donna Schwenk).....another lady whose video I watched uses a combination of Inulin and Acacia - she uses 2/3 inulin and 1/3 acacia and mixes them together in a jar to store. I hope it's ok to mention other folks here - they also learned about L Reuteri from Dr. Davis.
5:30 why not pour some water first and then put your jars in it. this should settle the issue with temperature.
Regarding carb content - Lifeway kefir posted a lab test on the internet (can't find the link rn) showing no grams of carbs in their plain kefir. Dr Davis has said he tested his yogurt using flow cytometry and found no carbs in his yogurt. You could also arrive at this same conclusion through reasoning, knowing that when kefir or yogurt is on the verge of separating its because the bacteria is on the verge of running out of food.
lifewaykefir.com/wp-content/uploads/2018/11/Nov-21-2018-Lactose-Test-Results-Public.pdf
I finally bit the bullet and made my first batch. Every time I passed the instant pot I would pray that it would be successful. When the unveiling came, it was perfect and tasted quite good. I love the idea that I read from Judy Duran to freeze this first batch into small containers. I think I will do that because I loved that idea. The unveiling was last night, November 24, 2022, when we came home from being with family for our Thanksgiving day. Thanks, Nili, for all your hard work. I love your channel.
I love the L. Rueteri fermented dairy, or whatever we want to call it. I've made 2 batches now. I have at least a 1/2 cup serving every day. I took half of the first batch and froze it in small condiment cups so I can continue to use that ‘first generation' as starter. I make it by using my sous vide stick in a pot of water, with the mixture in mason jars. Maintains the desired temp and comes out great. 💙🦋💙
Super good info Judy~ thanks so much for sharing all of that.🌼
I use a Sous vide, too, and only get curds and whey. What am I doing wrong??
Nancy, my first batch was like that a little bit. Use 2 tablespoons of that 'curds and whey' batch as a starter, plus the 2 tablespoons of inulin and do a second batch. It should be thick and creamy. Nili had this same experience. Be sure you're using organic half and half. I used Horizon brand. Process at 100 degrees for 36 hours.
@@judyduran2306 This is exactly what I did, but with potato starch a different organic brand and I think my temp was 97degree. Mine separated big time. I made 4 quarts of it too ! ugh.
@@jsharp9735 I also used potato starch and had the same issue as you did. Mine turned out like cottage cheese. It doesn't taste bad ( I separated most of the whey out) and wonder if I can use a mixture of the "cottage cheese" and whey as a starter or if it is no good.
Biggest question - do you feel any benefits of eating it yet? How much are you supposed to eat a day?
Loving this yogurt. The flavor is closer to sour cream. I add a heaping teaspoon of cocoa to a 1/2 cup. 🐄🍫
What a great idea! Id like to find a way to make a chilled matcha latte with it…
I got cheese consistency by letting it ferment longer. It separated into whey and thick cream cheese.
Tasted good. It was an accident but I really liked it. I heated up my half and half to 95 deg and had the timer set for 37 hours. Got cheese.......and some whey.
I now heat the half and half to about 90 deg (the inulin mixes so much easier) and go with the 36 hour setting. Yogurt again.
I have experience with freezing homemade yogurt for starter. I used a commercial starter containing l. Bulgaricus. To save money, I would save some of my yogurt batch in ice trays. Before making yogurt the next time, I would let a couple of cubes thaw on the counter a bit. It worked fine. It's a good way to extend your "generations" of yogurt. I did, however, get lazy/bougie and just started using fresh starter every time.
I use a dehydrator to make my l. Reuteri yogurt. I cut the trays out in order to contain my small mason jars and it stays at 100 degrees perfectly!
I was wondering about using a dehydrator! I have a 5 tray excalibur. What did you use?
Clever!
I used my Samsung oven dehydrator,it turned out ok but I think running it for 36 hours it will rise my bill extra high.
I have an Emeril from Walmart. It’s much noisier than the instant pot, but hey if it works. Thank you!!!!
@@donnahaar6652 I have a nine tray Excalibur and it works fine. I’ve made two batches so far.
Hi.
People who ask about the inulin. You can also use sugar instead of inulin. And like you tested then after the bacteria eats it's food then in the end the sugar is very low in the joghurt. Btw, I use brown sugar so I keep telling myself it's much better than white. Other than that, I hardly use sugar anywhere else nowadays. So if you're not ''afraid'' of bit of sugar then it's fine to use it. I got the recipe from a person who often joins Dr. Davis's online lessons so...
My Reuteri is more sour than sweet. Not too sour though, no worries.
It's really good.
how much sugar should we use?
@Marlie. Can we leave the inulin and other sugars completely out?
… my l. Reuteri is sweet , it tastes very much like Crème fraîche which is similar to sour cream but not as tart or sour …. I make my batches in quart jars in my Cosori dehydrator at 100 degrees … I use the lid band over plastic wrap to seal it while processing to prevent it from actually dehydrating … in my most recent batch I wanted to start over with the tablets and inulin, but wanted to avoid the “first batch” syndrome so I also added in some starter from my previous batch … i think it’s my best batch to date … I think I will freeze some of my most recent first batch to try and maintain the consistency in later batches, as much as possible …
Heres a few Qs..
1. How long does it keep .. I refrigerated my batch once it was done cooking..
2. Should we consume it everyday?
3. Does it upset your stomach / digestive tract when first trying it? - Does it take getting used to?
4. When should we expect to see results?
Thanks!
1. A month
2. Half cup every day
3. Gave me gas and quick bout of almost diarrhea at first. But no problems after. But still gassy at times if I eat junk food. Soft stool most likely the result of bad bacteria being killed off and displaced.
4. Results in a month to 3 months. Started helping with my sleep immediately. Vivid dreams. Better rested in mornings. Less cravings for junk food too almost next day for my wife.
If inulin disagrees with you, or you just don't want to buy it, you can replace it in the recipe with plain sugar. The sugar gets digested by the lactobacilli so it shouldn't up the carbs in any noticeable way, or do any of the nasty things sugar does to us. The lactobacilli will eat it all, and they are designed to thrive on it, unlike humans.
i am pretty sure that would affect the healing properties, i.e., different strains have different healing properties and effect different body issues. I need to check this out more, but I think yogurt is not yogurt, they all have slight healing propensities. Does anyone know for sure? Otherwise Dr. Davis would use a much cheaper starter than l reuter if it didn't matter, I would assume??? Its very costly.
I used my insta-pot has no temp adjustment .I set it to "Keep warm" setting rather than the yogurt setting. With the jars in the pot with no water, works well.
I expect I was lucky that temp was in range.😜
Why are later batches better than the first batch?
I would guess that it's because it's not just L. Reuteri anymore, and a lot of other (yogurt?) bacteria has taken hold.
Has anyone looked into what's the difference?
I remember from my childhood that we did a kind yogurt at home. But I don't remember anything of a starter. Possibly from a previous batch, or just milk, but it escaped my notice. It must have been 72 years ago, so my impressions are a little fussy. I was about 3 at the time.
Worth mentioning that potato starch is mostly carbohydrates (80 to 85%) without fibers, which is quite different to inulin that is mostly fibers (80 to 90%) with low carbohydrates (about 8 to 9%)
I pressure cook my mason jars for 2 minutes to sanitize them. Then I make my l reuteri in those cooled mason jars in a 6 qt (on yogurt setting). I fill the liner with water up to the neck of the mason jars and loosely cover the jars with the silicone lid from my 3 quart. Been making it for 2+ yrs and am having good results.
How much starter do you put in each quart jar and inulin? Thanks!
Do you have directions for the coconut version. Allergic to dairy.
I have been making L. Reuters from my initial batch for more than 3 years. Always turns out perfectly.
I use pint Mason jars in a water bath in my instant pot liner. 104 degrees. Be sure to elevate the jars onto a rack in the water. The instant pot keeps the water at the correct temperature & perfectly ferments the yogurt.
What kind of instant pot you have ?
What is your recipe? My 1st batch comes out very strong but gets weaker each subsequent batch smell wise. I am using coconut milk.
Hey @suehorvath6053 how much of your batch do you use for starting the next batch? Per pint or whatever. Thanks!!
Hmmmm. I heard you can use “the mother” 4-5 x before needing to restart, and or something about adding 1pb tablet for each batch🤷🏻♀️
I’m someone who isn’t Accustomed to using half & half ….so my 1st few batches tasted odd…next time i made it with a combination of whole milk, heavy whipping cream and half & half….taste 100% better !
My instapot doesn’t have adjustable temp but I using the “ yogurt” setting worked just find ( using canning jars inside of IP)
Did you pour water to the inline pot? Or keep it dry?
I freeze a few table spoons in a standard silicone ice cube tray and place the cubes in a jar or a baggie in the freezer for future batches.
You are looking great... definitely can SEE your journey back to optimum health!! You're glowing and have more energy!! 💖
I live in South Florida. I set my AC at 79/80F. So at that room temperature my oven with the interior light on gives me approximately 90F. I use it for proofing dough and for yoghurt.
If you have the Instant Pot Duo Nova, use Yogurt - Normal setting, 36 hours (I use 38 hours). The yogurt came out perfectly..creamy smooth. It tasted so well I kept eating spoonful of it.. FYI.
Thank you for all your great info, love your site. Btw you are easy to listen to and have a very likable and kind demeanor.
What a clever idea: to test the sugar content in the yogurt with a blood sugar tester. Excellent!
I used to make GAPS yogurt with raw sheep's milk. It was absolutely delicious!
Made my first ever L Reuteri batch today. Came out perfect and it was so good we ate all 7 small containers. I had to hide one for propagating the next batch 😅
Mine is so sour that I can hardly stomach it!!!
@@shirleycovey7309I put salt and pepper on it.😂
The second batch turned out much tastier, didn't have that 'tang' as the first batch.@@Tutiwashername
mine taste like curdled milk... the second time I scalded the half an half and it was still spoiled tasting. Help.
What does it smell like? Is it sour? I think mine spoiled cause it smells a bit like cheese or beginning of spoiled milk.
Thank you for this video. I really like your idea of using a flatter silicone piece in order to fit your jars in the instant pot.
Cool. I just tried mine in a simple yogurt maker and it came out great. For inulin, or fiber, I used artichoke fiber, and it worked perfectly.
Questions:
1. Can I add vanilla to the mixture before making or will this disrupt the process?
2. How long does it last in fridge?
3. How long after refrigeration can I wait before using 2 tablespoons for the next batch?
4. When is the best time to eat this? Morning? Before bed?
Thank you!!!
Thanks for posting! I've been making it for two months, numerous batches, or so now and it's great! I haven't noticed any of the benefits yet. Don't feel different, skin is the same. I have two types: the L. Reuter's only and a type that has all three strains. The all three type has a more sour taste. I'm using A2 half and half and inulin. I tried coconut version but didn't like it as much.
The reason you occasionally start a completely new batch using the pills is to reduce eliminate the unintentional bacteria that contaminates each batch you make.
Thank you for your videos! They are very informative. I have made 4 perfect batches so far and the next I will try in quart containers. My first 4 I have started between 6 and 9pm so it will be done in the morning. I have pre warmed the 1/2 & 1/2 to 90 something even though some have said you don't need that and add 2 T of inulin and go. I check the temp on my instant pot with my instant read thermometer that I use to make sure my steaks on the grill are med rare maybe and hour or 2 into the 36 hours. If it's over 100 I turn it down a degree or 2. I start at 105 on the instant pot. Then I check the temp in the morning usually when I get it to 103 on the instant pot it stays there for the remaining 36 hours. Every batch perfect so far has come out perfect. Doesn't anyone have information about making bigger batches so you need more than 1/4 cup of starter or more than 2T of inulin if I do 2 quarts of 1/2 & 1/2 or 3 quarts? Thanks for the information here!
Your content is amazing! You benefit the community through your creations!
My most pressing question is how long do you have to ferment to make it carb-free? If we are talking health and healing, you’d want 100% of the lactose converted to culture.
I'm in the UK and used organic whole milk and single cream, worked great👍
I'm glad to find out that you can make the L Reuteri in something other than the yogurt maker I've seen advertised. I'm also happy to hear that you can make succeeding generations of yogurt, and don't have to use the purchased starter for every batch. I was feeling like the cost of the starter culture plus the inulin plus the fancy yogurt maker was too much. This now feels like something I can afford to do. I used to make yogurt all the time.
me too plus I don't want another gadget in my kitchen!!
My cheaper model of Instant Pot works at 99.5-100.5 deg F yogurt temp, IF tweaked a little with 36+hrs adjustable time (Instant Pot Duo Plus 6qt). My Settings: "Yogurt" setting and time is adjustable 36hrs or more., jars/container spaced 2" off pot bottom, pressure gasket removed and 1/2 inch of water in pot.
More details: I used multiple devices to calibrate my temperature devices and the cheapest solution is a $5 human mouth thermometer that is close enough (0.5 deg accuracy). Temp is not adjustable on cheaper Instant Pot models but the Yogurt setting gets you 105-106 deg if jars placed on bottom of pot insert, OR +/-102 deg if gasket removed, OR 99-100 deg if spaced 1-2 inches off bottom of the pot AND pressure gasket removed with 1/2 water in bottom. I used a stainless folding steamer basket upside down to get the jars 2" off bottom and temp of jars stabilized at 99.5-100.5 deg. Jars were a little warmer on one side of pot than the other resulting in the 0.5-1.0 deg temp range. Note the pressure gasket was removed to lower the yogurt temp from 105ish to 100ish.
Considering Dr Davis sometimes uses his kitchen oven turning it off and on every 4 hrs (according to his blog) the temp of yogurt is not that sensitive to fluctuation and L Reuteri kill temp is said the be 109-115 deg (depending on source). It's all about optimizing growth rate as close to 100 deg as you can get without going into 109-115 deg kill temps. I'm guessing any Instant Pot model with a Yogurt setting is likely designed for 105-106 deg and will therefore work the same as my experiment by adjusting spacing off bottom and gasket removal (or not), but recommend testing with water in your jars a few hours to verify stabilized temp (as Indigo says, it is very SLOW stabilizing at these low temps). so you can pre-heat water to speed up your test. It will take you at least 4 hrs to test yours. I can fit 32 oz worth of random glass cups and 40+ oz of slim 4oz mini-mason jars so the 6qt Instant Pot is large enough to do a one quart batch ok. These cheaper models should also work fine on mixed strain batches where the target temp is 105-106 deg, since that is the designed Yogurt setting. IMHO you can use the built-in Yogurt 105 deg setting for everything, including your L. Reuteri batches and will not damage the strain, but are not optimizing 100 deg L Reuteri growth rate, so your counts will be lower at 36 hrs. My results are consistent with Indigo's recommendation to set her Instant Pot Pro temps ~5 deg higher than the target temp while spacing the containers off bottom.
very helpful info, thanx for your articulate details. I was wondering if the test would be accurate with water since I would think oil and protein change maybe both the time it takes to get to that point and the exact setting to STAY at that point. In your first batch did you open and check the actual liquid that was fermenting or are you only going by the water test? I don't have a lot of $$$ to experiment with and I have read several people throwing out their whole batch. And would there be variation if you did 1 jar or 4 jars? Instant Pot is still mysterious to me after several years of using it because for instance if you cook 5 diced potatoes or 2 you use the same cooking time. Hope this makes sense?
I’ve made it twice and the third batch is fermenting in my oven on the ‘proof’ setting.
Thanks a bunch, that was great!!
Hear ye, hear ye, dog lovers…all three of these probiotics are excellent for dogs!
Most especially L. Reuteri so…let’s improve the health of our canines for life longevity and health! Merry Christmas.
Glad🇨🇦Toronto🐩🐕🐈⬛
how about for cats? what u think
I am making this yogurt in my sous vide in wide mouth jars. Will be ready Tues. thanks, will update 💕
New sub. I appreciated the inulin question. I am highly sensitive to inulin and wondered whether I should use an alternative - potato starch or acacia fiber as one commenter used. Thanks very much to all for sharing your experiences.
I used an oven...I mixed together the L. reuteri, L. gasseri, B. coagulans and inulin with the half-and-half (I didn't even heat up the half and half first to 106 degrees) in a glass mason jar which I then stuck in the oven and turned on the oven to the lowest temperature which was 170 degrees. I used a thermometer and checked until the mixture got to about 105 degrees and turned the oven off. Then I put the light on and let it ferment for 36 hours and it came out perfect, very little whey, very creamy and tastes MUCH better than store bought unflavored (no sugar) Greek yogurt. My question is, does it initially cause more bloating if you have SIBO, then the bloating improves over time?
What are some different ways of eating it? I just made my first batch and it's NOT even palatable lol. I'm not understanding how people think this is delicious. I was so excited but now I'm tempted to just take the pills.
Is there a good way to know whether your bacteria survived?
In my first batch, the pills/inulin formed a "glob" that I had trouble getting mixed into first bit of half and half, so the second time, I heated a little bit of half and half up to about 90 degrees F and poured that over just the crushed pills and mixed really well then I added my inulin by sprinkling it on top and stirring in really well using small amounts of the inulin each time. I used a sous vide and my yogurt came out kind of like fine cottage cheese but was delicious! I have my second batch in the cooker right now-I used the pills and a little bit of the first batch of yogurt just to make sure I am getting a good amount of the l.reuteri in there. I used two quarts of half and half and divided the mixture amoung 3 quart jars as my first batch did not fit in my quart mason jar-I think the jars must be smaller than a whole quart. I watched another video about making this yogurt and the man said to make it with blueberries, you can pour boiling water over about a cup of blueberries and let it set then ferment with the blueberries in the yogurt and it ferments the blueberries also which makes them healthier. here is a link to that video. th-cam.com/video/wRD1ZGYW21k/w-d-xo.html
my first batch came out like fine cottage cheese too...i didnt like it. How were ur subsequent batches?
@@MalcomMalediction subsequent batches were nice and smooth😊
Wonderful presentation! It was a pleasure to watch. Your time, effort, and talent is most appreciated. Thank you for enhancing my "yogurt" experience.
I made the “ fermented dairy” using half and half and acacia fiber, then used sous vide system at 100 , perfect every time… I bought inulin fiber but have not tried it yet. Thanks for the information!
What does the fermented cream taste like? Do you flavor it? Is it safe for 10 year olds?
What is sous
@@sailuvijl6621 sous vide is an instrument (Amazon?) that keeps your jars/bowls of ferment in a water bath At suggested temperature.
I use 1 qt half and Hal and 1 got light cream for a perfect yogurt consistency. I also make it in my oven using just the oven light. Did not have to buy an Insta Pot. If I get whey I siphon it off. I make it in a 4 qt pot. I sometimes pre heat the oven to 120.
Thanks for introducing me to this wonderful yogurt! You are so informative, interesting and pleasant to listen to. Thanks for sharing your journey!
Can you cover how to make this with coconut cream?
i wanna see this too
My instant pot is a duo and the temperature for fermenting on normal stayed under 100 degrees with no way to bring it up to 100. It still made a good yogurt.
Here in Thailand we don't have half and half, but we do have full fat milk.
I am wondering I can just use Kefir and skip the whole 100 degree thing all together?
Carbs are low in this fermented dairy but I did watch a video where the prediabetic consumer had extreme reactions to the insulin response of this food. I will try and locate that again.
Dr Davis has said in talks to use potato starch or another prebiotic. I may try green banana because I think that I will do better with it.
Great Video, thanks. Can you make this yogurt without Inulin if not, what alternates are there other than raw potato starch? Can any starch be used? I have read this comment on Amazon and it resonates with me: "Isomalt is the top inactive ingredient. If you're like me and didn't know that isomalt is a source of mannitol and sorbitol, and you have an issue with digesting FODMAPs or sugar alcohols, prepare to be stuck on the toilet..."
What if you put water in the instant pot--like a sous vide--along with the jars to keep the temperature right without having to up the temperature?
I think Dr. Davis makes a comment about never letting metal touch this yogurt while it’s being made? If I’m not mistaken
That’s with the kefir grains!
In his video of 2nd July 2024 on TH-cam .. in his demo Dr Davis apparently using a large metal spoon to stir the mix ... have a look.
So interesting! I was looking for more info on L Reuteri in relation to health benefits and hair loss. I will watch your earlier videos, thanks!
Hair loss could have to do with adrenal fatigue. If you have a dry mouth and are also having trouble sleeping, that could be it. Thyroid issues also contribute to hair loss
as for carbs, the inulin or potato starch might up the carbs
Thanks!
Thanks for all those answers. I'm still wondering about not pasteurizing the half and half prior to culturing the "yogurt". It looks like you were successful without pasteurizing, and Dr. Davis doesn't mention such a step in his directions. But I did notice that the half and half you showed here was 'ultra pasteurized', so again I'm wondering if pasteurization has a role here at all, or not.
Dr. Davis says there’s no need to pasteurize it yourself due to the half and half already being pasteurized. Pasteurizing at home is done to whole milk to get a better end product and to assure the homemaker that the liquid contains no contaminates. Myself, I don’t pasteurize my half and half and every batch has been successful.
I can’t get the UHT milk so I have to pasteurize it before
I am making my first batch of yogurt.. I am so excited... should be done ay 1130 pm... I am also reading Wheat belly Cookbook and Super Gut.. LOVE YOUR VIDEOS OF WELLNESS JOURNEY
Will you do a new video showing how you do it currently (with the starter, method /timing you use)
FYI regarding iron: Probiotic strain Lactobacillus plantarum 299v increases iron absorption from an iron-supplemented fruit drink (from PubMed)
Hi. I’m brand new to this idea & am very excited to try it. I loved your Q&A presentation.👍 Also thank you very much for the absence of music makes it so much easier to follow! Will comment on my results when it happens. Thanks again. 👍🌹
How much do you eat each day? Should you start out with smaller amount & build up to larger consumption each day?
2 Krazy Ketos have a video showing how to make their yogurt, and in it they talk about a possible way to determine the carb count. It involves measuring the whey that is drained off. It sounds like not much whey is produced with this fermented drink, don't know how well their calculation procedure would work on this.
Second batch came out with more whey? Wondering what I could of done wrong:/
I have successfully made several successful batches of L Reuteri and super gut yogurt. Then about One month ago, I was making more super gut yogurt from the previous batch. It separated significantly, and became curds and whey. Since then, I have not been able to make a single batch of creamy yogurt. I’ve had five batches fail over and over again. I even tried starting from scratch with new tablets, to make L Reuteri only. First batch was curds and whey, as expected, and the second batch again curds and whey. It is frustrating to have so much success, and then be unable to produce smooth creamy yogurt. I’ve double checked my temperatures to make sure its correct, I’ve sterilized all of the jars, I’ve tried sous vide mode and just using standard yogurt mode in my Insta pot. I even carefully preheated the half and half to temperature of 100° F just like you suggested in your video. I even tried ultra pasteurized half-and-half and I tried heating half-and-half to 195° and holding it there for 10 minutes. None of that worked. Do you have any advice?
I’m having a tough go too. I’m on my 4th attempt and It come out visually perfect but tastes like sharp cheddar in a bad way.
Use your detectoring..😊Something had to have changed somewhere along the way think back...
Mine too 😕 let me know if you’ve had any success
I read someone who does coconut milk and she was having similar problems after having much success. She found that the coconut milk was the problem they somehow changed the formula and messed with her chemistry. So I am thinking it might be that one of your ingredients changed in some way or went awry somehow. I know for sure this is very delicate chemistry and without any stabilizers or chemicals or anything like that, the ingredients have to be the issue in some way out of your control except to change things. How frustrating.
Great information! Thank you.
Hi Nelly I drain all the weigh and it’s became yogurt cheese It took a wile to drain but it’s worth to wait !Thank you !
I made mine with half and half, culture and inulin. In the inner pot of the IP Pro. 100F for 24 hrs. The very first batch tuned out amazing. I’m now on batch 3.
Dr. David says that the last few hours of the 36 hours is when the L. Reuteri multiplies. You may want to try the full 36 hours… ❤
My yogurt was 50% whey. And it has a strange taste. I used ultra pasteurized half and half. It looks grainy. Water bath Temp was 100.4f for 36 hours. What did I do wrong? I followed instructions on Dr. D website
Me too
@@winonawall2322mine to I think it over fermented with temp to high, have not tried a new batch yet.
Thank you🕊I hope you are still feeling well taking the yogurt “ fermented dairy” in October 2024♥️
So cool. Quick question. why not use the sous vide function of the instant pot pro? it has temp adjustment and time setting as well? Any advantage of using yogurt setting? Thanks!
Hi there💕Do you ever heard about the Specific Carbohidrate Diet (SCD) for Sibo. Another great one is Gaps diet. I am gluten sensitive, dairy sensitive and developed Rehumatoides Arthritis in 2019, I study both and decide to go with Gaps, still in the beginner stages.☺️. On the SCD website they recommend a 24 hours yogurt. I really like the idea of a 36 hrs yogurt and I will try it, thank you for sharing 💕
How much L.Reuteri homemade yoghurt is OK to eat per day? Is it OK to eat a lot more than 1/2 cup per day??? please answer.!!!
I put mine in a strainer and it is like cream cheese. Sadly mine came out sort of grainy and yours didn’t look that way. I used a sous vide water bath at 100degrees .
Hi again from BC Canada. I made my first L Reuteri yogurt it turned out 50/50 the one jar was perfect nice creamy & good taste. Opened the second jar today ( in fridge) to start second batch. The second jar is just exactly like cottage cheese? All curds not creamy tastes ok but why the difference all the same batch just in two different jars? 👍🌹
Do you ever need to add a little insulin or potato starch when re culturing? It seems like the low carb count of half and half would limit the amount of sugar for the bacteria to grow and proliferate.
Thanks for your help.
Yes you need to add more inulin to each batch. I believe it is 2 tablespoons per quart of half and half just like in the original batch along with 2 T. of the yogurt per quart.
@@janicecarey3592 Thanks! Of all the videos and instructions I've seen, nobody has mentioned this.
FYI I heard Dr. Davis mention “inuline or potato or prebiotic of choice”. I had Bulletproof brand Innerfuel Prebiotic powder and it seemed to have worked (my first batch)
Nilli do you know if you can make it in a a big cooker that you make a turkey in and put a little water in the bottom and put the jars on the rack that comes with the cooker and put it one 100°for 36 hours do think that would work? I don't have my insta pot yet, Thanks 😊
I have a question that wasn't brought up. In Dr. Davis's book, he says to ALSO add 2 other bacteria strains. Why didn't you add those? Makes me wonder if it is necessary... since you seem to be doing great.
That’s for Sibo yogurt!
I did see that there was another alternative to using inulin but I can’t remember what it was. I think the maybe the potato starch.
I made yogurt with Seed's DS-01 Daily Synbiotic from the company Seed. Following the same formula from Dr. Davis but using only one capsule. It came out perfect. But there was a small spot that had a VERY light lilac color. Since it is a prebiotic too, made with pomegranate maybe that's what that color was? I scooped off that lilac color off which was very thin and saw that the rest was perfect.
When making I cleaned everything very well, I even use 99% alcohol and heat sterilized everything too so I doubt that it was contaminated .Still I did not eat it. I was thinking of remaking it to see if it that lilac color pops up again or not. Any ideas??
Thanks for the update!
Hi all.
How should it be stored? Can I put it in the fridge or should it just be stored at room temperature?
I have never made it but I've have heard you keep it in the fridge and it keep for 10 days.
Has anyone added flavors ton the mix before the fermenting process?
I just ordered a yogurt maker as I don't have an insta pot. I noticed that everyone seems to successfully make it despite the tools they're using which is fantastic news. I was hoping to find a video of the benefits people experienced after using it as they are many. But has anyone had improved health benefits since making/eating this powerful yogurt????
Study butyrate by NIH articles. Probiotics make this and line the gut. It has tremendous health benefits. Butyrate is a type of gut butter that the bacteria make in the gut. It is a short chain fatty acid...and SCFA is incredible for good health.
Sonya Curti. What yogurt maker did you buy, and do you recommend it?
Did you read the 1 Star reviews? I bought two yogurt makers and I wish I’d read the 1 Star reviews because they were junk! The actual temperature was 10-18 degrees hotter than what it said.
I’m wondering if a dehydrator set at 98-100 degrees would work.
I saw a comment that said it works
Thank you so much for the additional information. Hope you do another follow up after a while.