Great video excited to know I can use my sous vide, one question you mentioned that you can freeze the yogurt, so that won't kill off the probiotics? I'm just asking cuz I really don't know
Hello Anita from another carnivore living in Victoria! A 70 yr old male 5'4" who was 180 lbs and T2D. I went keto in Sep '18 after watching Dr. Robert Lustig's Y.T. clip "Sugar: The Bitter Truth". After listening to Dr. Ken Berry when he said he was going to try out carnivore (I thought the idea was crazy), and going down that rabbit hole, I found Dr. Baker, Anthony Chaffee, Dr Paul Mason and Prof. Bart Kay (and many, many others). It was ultimately Bart Kay that convinced me to try carnivore with his exposition/explanation of the Randle Cycle. I have lost 50 lb, (180->130) reversed my T2D, come off all of my meds, and resolved a host of other symptoms. I feel heather today, than I did in my early 20's. 😃👍
Wow that is amazing! PS are you aware of the carnivore community here on the Island? Occasionally there are meatups, which I love! facebook.com/groups/britishcolumbiacarnivores
This is so cool. I just watched how to make L Reuteri and then another youtube channel made it a day after and now you. All 3 within a week! I have been making it about a year for Gut issues and skin issues. I still have rosacia but much better and gut issues are gone. It took months for gut issues to go away. Be patient. If you have SIBO .. you could get melancholy for a few days. I had very severe gut issues all my adult life that is an issue with my entire family. A lot of colon cancer and every colon disease known.
@karronlaneNOLA well.. Dr Berry says his is waay better on carnivore. I genuinely feel my rosacia is much better than previous. I am mostly carnivore but will eat fermented foods. I completely eliminated all fragrance and recently started red light therapy. The struggle is real for sure but I did not develop rosacia until I was 62 or 63. I'm in it for the fight!! :-)
I have rosacea. My skin has never looked better than it does now. I think the yogurt will only help it along even more. Funny enough giving up dairy was huge for me in controlling my rosacea so I was quite worried about eating this but so far so good! @@karronlaneNOLA
Can I ask how you get yoghurt out of this and not consistently curds and whey? Never had a successful batch yet followed every instruction to the letter
I have been making this in my sous vide for quite awhile now, ever since I read that it helps preserve bone density. I make 4 qts. at a time with my sous vide stick in a large stock pot; it lasts the 2 of us about 2 weeks. The lowest my sous vide goes is 104*, but Dr. Davis said that it's okay if it's under 109*. And, yes, I always start mine around 9 PM so that it's done at 9 AM two mornings later!
Wow! I don’t have a sou vide set up yet, and no way to sustain the proper temperature for the 36 hours. But after seeing Anita’s video, I’m considering getting the wand. Now bone density is another reason to encourage me to buy it!
I was planning on making this yogurt to help fix my absorption issues, and I had a hunch my bone mineral density problem would be helped by healing my gut. It is encouraging to have this line of reasoning corroborated. I'm actually gritting my teeth and starting my first batch of yogurt with my new sous vide today...I am always nervous when trying new things, but I'm going for it! Finally, lol!
I bought my Sous vide wand just last week specifically FOR L Reuteri. The price was under $100 Canadian and I can use my own stock pot. The first (cheesy tasting) batch is done and second one started this morning! Going to use some of the first batch to make a cucumber herb sauce and which I hope will play better with the cheesy flavour. Expecting the cheesiness to go away after several batches.
I have followed Dr Davis since his Wheatbelly book came out. I have high confidence in his teaching on health. The yogurt really is delicious and I think it's fun to make.
Google told me it was pronounced L. Royteri, long i. That is how I have heard it pronounced. It doesn't really matter though, because it's just flat out good for us, so whatever you call it or however you pronounce it, keep teaching how to make it and why we should use it. I have made it and it did cure my bad case of a year long battle with diarrhea caused by the Ciprofloxacin antibiotic for diverticulitis. How thankful I was to have found it.
I’m with you…never been much of a fan of plain yogurt, but this L. Reuteri yogurt has such a wonderful flavor! I love the idea of adding a sprinkle of the LMNT in it! ❤
For dairy free, I make coconut yogurt. It's great for keto. I'm also doing strict carnivore to heal my Hashimoto's thyroiditis but I may add a little in a few months. I'm having great results on carnivore but I hit a plateau for a few weeks and I tried your egg fast recommendation for 4 days and I lost close to 4lbs. Now, I'm adding sardines. I love your channel and I hope you feel better, Anita.
I’ve been making this for about a month. I have a bad gut after 10 years of acid reflux meds. So far I can tell a positive change in my gut, my dry skin seems to be getting better and my hunger is WAY down (finally losing those last 10 pounds). Can’t wait to see the results long term! Plus I love the taste which I assume means my body finds it beneficial.
Oh one more thing. When I made my first batch, I had to break up the tablets with a meat pounder to get them into a powder. Then, I had a sticky mess trying to get everything incorporated. So I learned to get the pills in a very smooth powder by pressing in them with the smooth side of my meat pounder and then mix the inulin and a little bit of the warm (100 degree) milk to soften it up. Then I added just a little bit of milk and stirred again until completely incorporated. I did not notice that you had any trouble at all mixing it in. Maybe your tablets are not as hard as the ones I use. Your package was orange and mine (in the US) was in a blue and white bottle. I just wanted to mention this in case others had that trouble with mixing it all together.
Those are great tips! With this batch I didn't use tablets, just the starter and inulin, that's why it looked so effortless! I'll be using tablets on my next yogurt video because so many people asked!
I use my sous vide to make yogurt in a small, insulated cooler to make it easier to maintain the temperature. My sous vide set to 95 deg yields 98.6 deg. I also cover my cooler with plastic wrap to conserve water.
Same, started making this because of bad acid reflux after taking some meds that ripped my gut apart. Luckily, this yoghurt is taking care of that, only after 3 weeks. I just make it with whole milk, in the instant pot. On Dr. Davis website he wrote it could handle 106 degrees. So at the bottom of my ipduo it reads 104 and at the top about 98. This yoghurt also takes care of my constant cravings for fried foods.. i no longer crave them! For me, that is amazing, as it was always on my mind, day in day out. I'm free, at last. I hope it stays.. You look amazing btw.
Thank so much for doing this video. I had not heard about this type of “yogurt” & its benefits. I ordered the supplies (biogaia tabs & insulin), used half & half, & put it in my sous vide at 100 degrees for 36 hrs. I did make sure to preheat the dairy to 100 degrees first, & used a little bit of it to make a slurry with crushed up tabs & inulin mix before adding it to the rest of the container, so there was no temp shock for the cultures. Just took it out of the pot a few minutes ago. Turned out great! Maybe a tiny bit of separation but no more than I see when making regular yogurt in the past. It is delicious!! Totally agree that it has a delightful flavor & the best “plain yogurt” I’ve ever had. Next time I’ll try it with a sprinkle of LMNT. I’ll be curious to see how I feel over the next days & weeks. Thx again for sharing! 🙏 ❤ PS. Another bonus, sometimes I forget about using my sous vide for things…so when I was done with the dairy, I pulled out a vacuum packed NY strip steak with a rosemary marinade to use in the sous vide. After searing it in a cast iron pan, it was delicious. This was a good reminder what a great tool a sous vide is in the kitchen.
While I'm sorry you have been having these problems eating carnivore, I'm glad to hear it's not just me. Overall, I have felt so much better, but I've also started having acid reflux and didn't know what to do about it. I have silent reflux which is kinda tricky cause it's not as obvious, and since everything I've read says acid problems should get better on carnivore, I thought maybe it was just in my head. I'm glad I'm not the only one and that there is a potential fix. Eating carnivore has helped with so many health problems I would have honestly just ignored the reflux but I'm glad I don't have to. Thank you for sharing.
Same, I'm glad it's not just me! Everything else is sooo good and so it's hard to share about the problems that can come up. Your comment makes me glad I did!
My first batch did not “curdle” either. I just made sure that the initial ingredients were thoroughly mixed before adding the rest of the half and half. Great stuff.
I was carnivore for several months, but I didn't understand the need for prebiotics to feed the microbes in our intestines. Now I'm keto with adequate prebiotics & all kinds of Dr Davis' ferments & cultured 'yogurts.' Super Gut was a total game-changer !
I feel like you have hit the nail on the head and even though I love being carnivore, for my own personal well being I will be adding some fermented items like kimchi and sauerkraut. And of course the yogurt.
Thank you for this, Anita. I’ve been keto/ketovore for 5 years very successfully. All of a sudden I’m experiencing gut and mood issues and I couldn’t figure it out. Now I know it can happen if underlying SIBO has not been addressed. I bought the book and ordered everything I’ll need to make the Super Gut yogurt. Can’t wait to try it! Thank you for sharing. You help so many people.
Great video thank you❤ I just want to share my experience without yogurt maker and without instant pot. I have done my first batch 2 days ago in the regular oven lid lightly closed. Before that I checked my oven heat to make sure it is 100 F . (37.77 C) . Turned the oven temperature to just below 50 C. And it worked amazingly beautiful yogurt did not separate. Also I have used farm bought buffalo milk. I boiled it and then cooled down to 100 F. Thank you again for your great effort❤🙏🏻
I haven't made L.reuteri yogurt in over 6 months. I don't remember why i stopped making it. Then up pops your video. I made a batch using my sous vide stick. Turned out perfect. Thank you for the tips.
I also was keto, then carnivore and my gut issues just got worse along with weight gain. Which after losing 60lbs and then going the opposite way, is heart breaking! READ Dr Davis Book along with binging cultured food life videos and been wondering what the "right diet" is now. How do we balance it all and keep our microbiome happy! I dont think just meat is the answer. So when i came across this video your channel, i thought "oh thank God" someone else traveling down this road to follow! I just love your videos. Love the yogurt and make kefir too. Gonna try fermenting veggies next. 😋 ❤
Going meat based has been the best thing I ever did but it's not 100% perfect for everyone. Due to my long history of PPI drugs, my gut needs repair so I am hoping that this addition will help me do that!
I have heard about so many people who have taken PPIs for long periods of time, now have other digestive issues. It's sad how these medicines actually ruin your health. Glad the probiotics help. Great information, thanks!
I've been making the Super Gut cultured dairy for a couple weeks now, from kefir mostly. Finally got to start my first batch of L. reuteri. I'm so excited!
Super easy to make. I used three 5-billion cfu L. Reuteri capsules (available here in Mexico), agave inulin, and room-temp vacuum-packed whole milk. I kept it warm in a towel-wrapped European -style yogurt-maker for 30 hours. I call it LaReu (pronounced LaRúe). I've been eating a bit less than 1/2 cup/day. My mood has improved, but my tolerance for cooking and meal planning has decreased.
FYI For those who are lactose intolerant, the culture can be made with coconut milk or nut milk or soy milk. Lots of alternate recipe information on the Luvele yogurt maker website.
I love L. Reuteri cultured dairy (I still refer it to yogurt) and eat it quite a bit. It is not technically a yogurt because I think the FDA says that yogurt has to have specific bacteria to be considered yogurt. It is so easy to make, the only thing I have to remember is to figure out my 36 hours so I don't get up at 2am, lol. It has really helped my gut health.
Fantastic. This is a HUGE help. Same history here. 20 years on ppis, frequent antibiotics as a child, big weight loss, etc etc. Thanks for this well researched info. ❤
I am so glad you shared your story. After nearly three years Carnivore I’ve experienced indigestion again too. Carnivore Sue said after 20 months on carnivore she also had a reoccurring of indigestion as well. Among other things she started making Dr Davis’s SIBO yogurt. I have made the L Ruteria yogurt in the past but got out of the habit of eating it because I was trying to give up dairy. Thanks for reminding me… I did enjoy it 🙏
@@KetogenicWoman that’s what I’ve been thinking too. Carnivore has help me in so many ways but we all need to be honest if / when our results are not always absolutely perfect 👍
I've been making yogurt in my instant pot for many years. I use Fairlife Milk in the red container. I haven't made the l.reuteri yet. I find homemade yogurt to be much less sour than normal plain yogurt. It stays well, for weeks, in mason jars. If you have dark colored jars, even better. A few years ago, mason jars did a batch in purple and also green. I think they work better than the clear ones. I also use acacia fiber instead of inulin and it works well too. I've used psyllium husk too.
Thanks for your knowledge! I love fermented foods. I just added this L. reuteri yogurt to my diet. I've been enjoying kefir, sauerkraut and kimchi and looking forward to this!
Thank you Shari! I have to say I'm just a beginner and still learning but wanted to share my story on it for those out there still having lingering digestive issues like me!
Yes, I’ve made about six batches and we are enjoying it. I only had a dehydrator at the time, so I use my dehydrator. Now I have an instant pot with the yogurt feature. I think it is helping, but I will continue to make it.
I'm so happy to off those meds! Start by slowly lowering the dosage. I went from 40mg to 20mg for several weeks, then 20mg every other day and so on. I wish I had the yogurt back then, it would have helped sooner!
I use a sou vide as well. Process the same way using a zip lock over the top. Once done cooking I stir mine as the bottom seems chalky. Once stirred pop on a lid and in the fridge. I think I may try the super gut as well. Cheers!
I have an inexpensive yogurt maker that I bought in Aldi several years ago (it can go up to 48 hours) and I make 24 hours yogurts in it using bifidus "yogurt" from the store as a starter. I chose 24 hours because I hoped that all the carbs would have been "digested" by the good bacterias. Also 24 hours is easy to figure out! I chose 39 degrees celsius which is about 102 F, and they always come out perfect. I have not try reuteri yet but I will in the future.
I like your new kitchen! Looks very modern! I would love to have a real hood for my kitchen instead of the fan under the microwave to circulate air. I make the yogurt with oven light next to pot of hot water. It comes out every time.
I take a small cooler and use boiling water in mason Jars.. I have to change water a few time in the 36 hours. I use a thermometer to make sure temp is correct over night I but a towel over it .
Also, I eat 1/4 c two x per day. I add unsweetened coconut flakes, toasted pumpkin seeds, & and toasted pecans to make it like a granola texture. I'm hoping there's some prebiotic fibers in those add-ins.
Just started my yogurt,I’ll let you know how it turned out in 36 hours,hope the organic milk 3% will work,it contains milk and vitamin D3. Put on stove to reach 180 degrees and let it cool to 100 F.Thank you for your guidance in this recipe.I made this batch in my new yogurt maker but will try in my sous vide next time
I’m looking forward to seeing how you make this in a yogurt maker. I looked at those on Amazon the other night and was thinking about buying one. I need something to help my gut health desperately. The PPI’s I was on quit working after 5 years and I have bad heartburn when I first wake up plus stay sick at my stomach and have no appetite. I have dropped over 40 lbs since last April. I’m so glad this is helping you Anita. It gives me hope! 😊
@@Carol32547 what kind of yogurt maker do you have? The one Anita has linked from Amazon looks like a really good one to me! 👍 Carol, do you have gut issues or SIBO? I’m thinking I have SIBO bc of all the symptoms I’ve been experiencing for almost a year. I’m willing to give anything a try.
@debbiesavings7817 yes I have had severe gut issues most of my teenage and adult life. I almost died of shock twice..they brought me back. The whole family on my mother's side have chronic colon issues and a lot of colon cancer. It took months until I realized I didn't spend a good portion of my morning having a date with prince porcelain throne. I realized one day that it had been 3 days. Thrilling beyond words. My yogurt maker is a suteck. It does well. The setup to run it is a little tricky. I like the portion control it gives. I admit I only have my water fill line about half way up the jars. Anita may do different I make the combo supergut of Teuteri, Gasser, and coagulans
Anita, such a great video! Incredibly helpful. Looking forward to receiving my probiotics tomorrow and tomorrow night I will start a batch. Sooo excited! By the way, you really are glowing. You look wonderful, my friend. ❤
I'm someone who ran into terrible gastric issues after just a few months on carnivore. :( I think if our starting point involves compromised digestion or other gastric function some extra measures such as fermented foods can be very helpful - along with the carnivore diet. Dr Davis says "Royteri" with a long i sound at the end...for what it's worth. May you continue to do well with the addition of the yogurt. I also noticed improved sleep!
Wow. That sounds like me too. Carried strep throat as a kid. Restless legs and food intolerances today. Plus skin issues. And I used to make my own yogurt before I went keto before I went carnivore. Obesity is a given too, right. Working on that, with some success… and some issues. This may just be the ticket. Thanks
I hope I’m replying in the right place, but, as far as restless legs (which is very annoying and uncomfortable), I have become aware intuitively and experimented many times that, for me and my partner, anything in a package, box that may have preservatives always causes restless legs. 🤷🏻♀️ simple fix
Apple cider vinegar transformed my reflux! Get it with the mother( natural probiotics) start with one teaspoonful in glass of water, every morning on an empty stomach. Build up to one tablespoon.
Hi Anita, I have same issues with heart burns. Have you tried out Betaine HCL or to increase the pottassium in your electrolytes? Dr. Berg has some videos with this matter. He says we don't have enough acidity in our stomach and that's the reason we get heart burns. My answer is homemade sauerkraut. I drink also the juice. I pickle all head of cabbage in 1 tablespoon of salt for 1 liter of water. After 2-3 weeks depends on temperature it's done. You have to blow it daily to air out the acidity. This way you avoid bad bacteria to grow.
Yes, everything you mentioned I have tried and even some you have not! Dr. Davis also mentions them in his book and I will start to add back some fermented items like kimchi and sauerkraut. He said that for those with SIBO it is likely just not enough.
Thank you for making this video. I am sensitive to dairy and was afraid to try this. I love plain Greek yogurt and miss it. Dairy can make me gain weight and crave sweets, so hopefully that won't be an issue. And thanks for the links!
Dairy does the same for me, but this is cultured dairy so apparently quite different. I eat 1/4c-1/2c each day, that is where I leave it so I'm not worried about weight gain from that amount. No cravings, so far so good!
Thank you for this video! I am also making the fermented dairy/ yogurt! I used it for about 6 months last year and wish I had not stopped! So good with so many benefits!
I think I'd like to flavor it with my electrolytes, and then freeze it in my creami cup-- to make frozen yogurt. Do you think that would work?🤷🏻♀️ Thanks for another great video. I learn so much from you. As far as acid reflux goes -- do you know it's not too much acid, but not enough acid(if your stomach isn't acidic enough it wont close the sphincter at the top of your stomach- so thats why the stomach contents move up and create the burn). I used Betaine HCL with my protein/carnivore meals. I only took it for 1 month and now my body increased the stomach acid by itself.
Never thought of the creami! As far as the acid goes, yes I have chronic low acid from years of taking the PPI, I am aware of this issue! Have tried oxbile, have tried betaine HCI, have tried adding fermented veggies. This yogurt has so far offered the most relief for me so going to go with it and see what unfolds!
Does anyone notice how different the taste is to regular store bought Greek yogurt… I just made my second batch…first one was very separated and grainy…the taste was different from regular Greek yogart, oddly sweet. I wasn’t sure I liked it but the second batch is tangier and milder in that weird sweet flavor and not separating or grainy. I think I will like it. Thanks.
Hi I just want to let you know that I’ve been making yogurt for a long time and I’ve never bought probiotics or inulin. I heat my combo of lactose free reduced fat milk and heavy cream (3 to 1 ratio of milk to cream) I put a tablespoon of a store bought probiotic yogurt (or my last batch) and that’s it! I heat my air fryer for 1 minute at 270 and then shut it off. I put the covered glass container in the air fryer and then leave it until the next morning. The air fryer is off - the residual heat will culture your yogurt. That’s it!!!
Yes, I do know there are many faster and easier ways to make yogurt. But I specifically wanted to make the l,reuteri sterain for my SIBO, so this is why the 36 hrs fermentation and the inulin etc.
@@KetogenicWoman gotcha, sorry o realized that later when I looked at my starter and didn’t see the i reuteri there. I am embarking on my first sardine fast today. Just made sardine cakes. I have decided the best sardines are the polar in the glass bottles. They are tiny and very smoked. Quite delicious. I also bought cod livers and ate a few. Good in small quantities. Thank you for your channel.
Very interesting … I am also sensitive to dairy so was surprised and happy to hear you have no issues with this. When you said that you sterilized the glass container , do you mean you washed them in hot soapy water or boil them ?? Because you asked maybe next time you could explain how one would use the starter tablets for the first time…. I have a sous vide and will be attempting this soon….. Thanks for all the info!!
Yes, I will cover that on the next video. In the meantime I'll tell you that I crushed them with a small mortor & pestle that I have. I saw someone in another video put them in a ziplock baggie and crush them with a mallet, I'm sure a rolling pin would work as well.
You crush the tablets into a fine power using a mortar and pestle or a baggie and a rolling pin. I place clean jars and utensils in the preheated oven at 215F for 20 mins. to sterilize. Utensils that can't go into oven, I put into tall teapot with just boiled water including my stick blender until needed.
I got some capsules so hope my gut serves this yogurt recipe well. I also got the primitive species too. I am sleeping better and gut problems less….. diarrhea growling etc.
I am actually trying it right now in my instapot duo plus ON the sous vide setting! I tried to set it up on the yogurt setting and it would not allow me to control the setting. But the sous vide option does! Which is wierd cause I’ve been following a lot of videos and I have yet to see anyone say they have used this setting g to make this super yogurt. Have you heard of this? Well.. I hope it works ☺️
Thank you Anita! I want to do this because the same thing happened to me. Going carnivore brought on my acid problem. Not right away but over time. Can't wait to get started with my new yogurt maker. I had a death in my family so couldn't attend last nights zoom get together. ❤️ debi
So sorry Debi! As explained the book, going carnivore is a good thing but has probably caused bacterial overgrowth so this yogurt will make that better! I do plan to add a small amount of fermented veg back in such as kimchi.
They are these containers here. amzn.to/3J6Iru1 I have also used my Pyrex containers that are about the same size, they hold 4 cups. So that would be 16 fluid ounces.
Just received my sous vide and have my my probiotic and the inulin but looking for my half half coffee cream ,most of the ones I saw I have the gums in it,hope I can find the organic or ultra pastures because don’t know if it would be able to make it.Don’t know if heating it up to 180degrees like you did.I also ordered the 2 extra strains that indigo Nikki used in her recipe
This was so helpful! I am new to both s.v. and this particular yogurt so you answered most of my wuestions! One remains: it looks like you didn't cover your pot? Doesn't the water evaporate? I also have an open stock pot, but bought a silicone lid which I can cut out a hole for s.v. device (but prefer not to if unnecessary,!)
Because the heat is so low I don't bother covering as not much evaporates! But I will check it before I go to bed at night and top it up with some room temp water if needed.
@@KetogenicWomanThank you! Mine is coming Friday and I can’t wait to make it! Love, love, love your channel. You are the “realest” person on TH-cam in my opinion! ❤
One of the chronic problems I still have, is a swallowing issue, brought on by decades of gastric reflux. There is sever scarring of my lower esophagus which result in food occasionally getting 'stuck;, requiring an emergency visit to unblock it. On both visits to the hospital, the gastroenterologist prescribed PPI's. Thankfully, I tore up both prescriptions.
@@KetogenicWoman According to a few Dr's (and Bart Kay) on the inter-tubes, The FDA only ever approved them for short-term use (i.e. 6 weeks with ONE refill!). It destroyed my confidence in the G.E when I asked him how long I needed to take them for, and he suggested the rest of my life. That, and suggesting I cut meat out of my diet. The FDA is aware of the long term negative impacts of PPI's (hence their caution) What on Earth are the G.E.'s doing, prescribing them long term??? Instead of taking the PPIs, I added Bentaine HCL to my supplements for about 6 weeks to INCREASE my stomach acid!
Thanks so much, Anita! Great to know I can make w sous vide wand… is 1/2 cup a serving to get medicinal results? Oops just heard your serving recommendations, lol.. does it last about 14 days of regular homemade yogurt?
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As someone who’s battled SIBO for 7yrs, I appreciate this video and sharing why you started the “yogurt” and reading the book.
Thank you, I appreciate your comment!
Great video excited to know I can use my sous vide, one question you mentioned that you can freeze the yogurt, so that won't kill off the probiotics? I'm just asking cuz I really don't know
Hello Anita from another carnivore living in Victoria!
A 70 yr old male 5'4" who was 180 lbs and T2D. I went keto in Sep '18 after watching Dr. Robert Lustig's Y.T. clip "Sugar: The Bitter Truth". After listening to Dr. Ken Berry when he said he was going to try out carnivore (I thought the idea was crazy), and going down that rabbit hole, I found Dr. Baker, Anthony Chaffee, Dr Paul Mason and Prof. Bart Kay (and many, many others). It was ultimately Bart Kay that convinced me to try carnivore with his exposition/explanation of the Randle Cycle. I have lost 50 lb, (180->130) reversed my T2D, come off all of my meds, and resolved a host of other symptoms. I feel heather today, than I did in my early 20's. 😃👍
Wow that is amazing! PS are you aware of the carnivore community here on the Island? Occasionally there are meatups, which I love! facebook.com/groups/britishcolumbiacarnivores
@@KetogenicWoman No, I didn't! Thx - I just submitted request to join.
This is so cool. I just watched how to make L Reuteri and then another youtube channel made it a day after and now you. All 3 within a week! I have been making it about a year for Gut issues and skin issues. I still have rosacia but much better and gut issues are gone.
It took months for gut issues to go away. Be patient. If you have SIBO .. you could get melancholy for a few days.
I had very severe gut issues all my adult life that is an issue with my entire family. A lot of colon cancer and every colon disease known.
Thank you so much for sharing your story and spreading the word of how much this can help!
Carol32547 have you heard of anyone improving or healing their rosacia? that would be an excellent bonus! ty.
@karronlaneNOLA well.. Dr Berry says his is waay better on carnivore. I genuinely feel my rosacia is much better than previous. I am mostly carnivore but will eat fermented foods. I completely eliminated all fragrance and recently started red light therapy. The struggle is real for sure but I did not develop rosacia until I was 62 or 63. I'm in it for the fight!! :-)
I have rosacea. My skin has never looked better than it does now. I think the yogurt will only help it along even more. Funny enough giving up dairy was huge for me in controlling my rosacea so I was quite worried about eating this but so far so good! @@karronlaneNOLA
Can I ask how you get yoghurt out of this and not consistently curds and whey? Never had a successful batch yet followed every instruction to the letter
L. Reuteri
Originally isolated by German microbiologist Gerhard Reuter
Pronounced “ROY-ter-eye”
Emphasis on the Roy syllable
I have been making this in my sous vide for quite awhile now, ever since I read that it helps preserve bone density. I make 4 qts. at a time with my sous vide stick in a large stock pot; it lasts the 2 of us about 2 weeks. The lowest my sous vide goes is 104*, but Dr. Davis said that it's okay if it's under 109*. And, yes, I always start mine around 9 PM so that it's done at 9 AM two mornings later!
Well there's another great reason to make it! Yes you are right about the temp, it can be a little higher or lower than 100.
Wow! I don’t have a sou vide set up yet, and no way to sustain the proper temperature for the 36 hours. But after seeing Anita’s video, I’m considering getting the wand. Now bone density is another reason to encourage me to buy it!
@@vickielster3928check her next L-Reuteri video where she purchased a yogurt maker for $59… cheaper than most wands but sous vide has other uses
I was planning on making this yogurt to help fix my absorption issues, and I had a hunch my bone mineral density problem would be helped by healing my gut. It is encouraging to have this line of reasoning corroborated. I'm actually gritting my teeth and starting my first batch of yogurt with my new sous vide today...I am always nervous when trying new things, but I'm going for it! Finally, lol!
I bought my Sous vide wand just last week specifically FOR L Reuteri.
The price was under $100 Canadian and I can use my own stock pot.
The first (cheesy tasting) batch is done and second one started this morning!
Going to use some of the first batch to make a cucumber herb sauce and which I hope will play better with the cheesy flavour.
Expecting the cheesiness to go away after several batches.
I have followed Dr Davis since his Wheatbelly book came out. I have high confidence in his teaching on health. The yogurt really is delicious and I think it's fun to make.
Yes, he was an influencer on me back in the wheat belly days!
Dr. Davis is where this all began for me, too! 2012? Super Gut is phenomenal!
Google told me it was pronounced L. Royteri, long i. That is how I have heard it pronounced. It doesn't really matter though, because it's just flat out good for us, so whatever you call it or however you pronounce it, keep teaching how to make it and why we should use it. I have made it and it did cure my bad case of a year long battle with diarrhea caused by the Ciprofloxacin antibiotic for diverticulitis. How thankful I was to have found it.
haha, ya maybe it's my Canadian google! 😂 I don't really care, I just thought it was funny and you are right, it's just magical stuff!
I’m with you…never been much of a fan of plain yogurt, but this L. Reuteri yogurt has such a wonderful flavor! I love the idea of adding a sprinkle of the LMNT in it! ❤
So good!
I buy special kefir grains and make my own kefir. All you need is kefir grains and milk. Very affordable, easy to make and very healthy.
For dairy free, I make coconut yogurt. It's great for keto. I'm also doing strict carnivore to heal my Hashimoto's thyroiditis but I may add a little in a few months. I'm having great results on carnivore but I hit a plateau for a few weeks and I tried your egg fast recommendation for 4 days and I lost close to 4lbs. Now, I'm adding sardines. I love your channel and I hope you feel better, Anita.
Awesome! Sardines are another great addition!
I’ve been making this for about a month.
I have a bad gut after 10 years of acid reflux meds. So far I can tell a positive change in my gut, my dry skin seems to be getting better and my hunger is WAY down (finally losing those last 10 pounds). Can’t wait to see the results long term! Plus I love the taste which I assume means my body finds it beneficial.
Wonderful, thanks you sharing your experience! Those meds are bad news!
Oh one more thing. When I made my first batch, I had to break up the tablets with a meat pounder to get them into a powder. Then, I had a sticky mess trying to get everything incorporated. So I learned to get the pills in a very smooth powder by pressing in them with the smooth side of my meat pounder and then mix the inulin and a little bit of the warm (100 degree) milk to soften it up. Then I added just a little bit of milk and stirred again until completely incorporated. I did not notice that you had any trouble at all mixing it in. Maybe your tablets are not as hard as the ones I use. Your package was orange and mine (in the US) was in a blue and white bottle. I just wanted to mention this in case others had that trouble with mixing it all together.
Those are great tips! With this batch I didn't use tablets, just the starter and inulin, that's why it looked so effortless! I'll be using tablets on my next yogurt video because so many people asked!
You can also use a mortar and pestle.
I use my sous vide to make yogurt in a small, insulated cooler to make it easier to maintain the temperature. My sous vide set to 95 deg yields 98.6 deg. I also cover my cooler with plastic wrap to conserve water.
Same, started making this because of bad acid reflux after taking some meds that ripped my gut apart. Luckily, this yoghurt is taking care of that, only after 3 weeks. I just make it with whole milk, in the instant pot. On Dr. Davis website he wrote it could handle 106 degrees. So at the bottom of my ipduo it reads 104 and at the top about 98. This yoghurt also takes care of my constant cravings for fried foods.. i no longer crave them! For me, that is amazing, as it was always on my mind, day in day out. I'm free, at last. I hope it stays.. You look amazing btw.
Doesn't she? I think it's more than the L reuteri but I had to go back and look at her older vids to do a comparison...she looks so good!!
Thank you and that is amazing! Thank you for sharing your experience!
Thank so much for doing this video. I had not heard about this type of “yogurt” & its benefits. I ordered the supplies (biogaia tabs & insulin), used half & half, & put it in my sous vide at 100 degrees for 36 hrs. I did make sure to preheat the dairy to 100 degrees first, & used a little bit of it to make a slurry with crushed up tabs & inulin mix before adding it to the rest of the container, so there was no temp shock for the cultures. Just took it out of the pot a few minutes ago. Turned out great! Maybe a tiny bit of separation but no more than I see when making regular yogurt in the past. It is delicious!! Totally agree that it has a delightful flavor & the best “plain yogurt” I’ve ever had. Next time I’ll try it with a sprinkle of LMNT. I’ll be curious to see how I feel over the next days & weeks. Thx again for sharing! 🙏 ❤
PS. Another bonus, sometimes I forget about using my sous vide for things…so when I was done with the dairy, I pulled out a vacuum packed NY strip steak with a rosemary marinade to use in the sous vide. After searing it in a cast iron pan, it was delicious. This was a good reminder what a great tool a sous vide is in the kitchen.
Sous vide wand is definitely a must have that doesn't take up much room either! Glad your yogurt turned out well!
While I'm sorry you have been having these problems eating carnivore, I'm glad to hear it's not just me. Overall, I have felt so much better, but I've also started having acid reflux and didn't know what to do about it. I have silent reflux which is kinda tricky cause it's not as obvious, and since everything I've read says acid problems should get better on carnivore, I thought maybe it was just in my head. I'm glad I'm not the only one and that there is a potential fix. Eating carnivore has helped with so many health problems I would have honestly just ignored the reflux but I'm glad I don't have to. Thank you for sharing.
Same, I'm glad it's not just me! Everything else is sooo good and so it's hard to share about the problems that can come up. Your comment makes me glad I did!
@@KetogenicWoman I’m glad to hear it too. I’m not carnivore, but ketovore and have not had any relief from my reflux. Maybe this will do the trick.
@@laurenrollins8846 same here. The only way have worked for me is PH diet. Alcaline water helps too when throat feels painful.
My first batch did not “curdle” either. I just made sure that the initial ingredients were thoroughly mixed before adding the rest of the half and half. Great stuff.
I was carnivore for several months, but I didn't understand the need for prebiotics to feed the microbes in our intestines.
Now I'm keto with adequate prebiotics & all kinds of Dr Davis' ferments & cultured 'yogurts.'
Super Gut was a total game-changer !
I feel like you have hit the nail on the head and even though I love being carnivore, for my own personal well being I will be adding some fermented items like kimchi and sauerkraut. And of course the yogurt.
Thank you for this, Anita. I’ve been keto/ketovore for 5 years very successfully. All of a sudden I’m experiencing gut and mood issues and I couldn’t figure it out. Now I know it can happen if underlying SIBO has not been addressed. I bought the book and ordered everything I’ll need to make the Super Gut yogurt. Can’t wait to try it! Thank you for sharing. You help so many people.
I can't believe how many people are sharing this with me now!
Great video thank you❤ I just want to share my experience without yogurt maker and without instant pot. I have done my first batch 2 days ago in the regular oven lid lightly closed. Before that I checked my oven heat to make sure it is 100 F . (37.77 C) . Turned the oven temperature to just below 50 C. And it worked amazingly beautiful yogurt did not separate. Also I have used farm bought buffalo milk. I boiled it and then cooled down to 100 F. Thank you again for your great effort❤🙏🏻
I haven't made L.reuteri yogurt in over 6 months. I don't remember why i stopped making it. Then up pops your video. I made a batch using my sous vide stick. Turned out perfect. Thank you for the tips.
I also was keto, then carnivore and my gut issues just got worse along with weight gain. Which after losing 60lbs and then going the opposite way, is heart breaking! READ Dr Davis Book along with binging cultured food life videos and been wondering what the "right diet" is now. How do we balance it all and keep our microbiome happy! I dont think just meat is the answer. So when i came across this video your channel, i thought "oh thank God" someone else traveling down this road to follow! I just love your videos. Love the yogurt and make kefir too. Gonna try fermenting veggies next. 😋 ❤
Going meat based has been the best thing I ever did but it's not 100% perfect for everyone. Due to my long history of PPI drugs, my gut needs repair so I am hoping that this addition will help me do that!
How's your nutrition and weight now
The yogurt taste good! I like it. Also you don't have to use inulin. I have always used lactose powder and it works really well.
I have heard about so many people who have taken PPIs for long periods of time, now have other digestive issues. It's sad how these medicines actually ruin your health. Glad the probiotics help. Great information, thanks!
I wish I knew back then what I know now, I just had no idea!
Yes! I make my yogurt in the evening-around 9pm so I take it out at 9 am 36 hours later. Thanks for all you do!
I've been making the Super Gut cultured dairy for a couple weeks now, from kefir mostly. Finally got to start my first batch of L. reuteri. I'm so excited!
Wonderful! I have no regrets, this has been very helpful to me!
Super easy to make. I used three 5-billion cfu L. Reuteri capsules (available here in Mexico), agave inulin, and room-temp vacuum-packed whole milk. I kept it warm in a towel-wrapped European -style yogurt-maker for 30 hours. I call it LaReu (pronounced LaRúe). I've been eating a bit less than 1/2 cup/day. My mood has improved, but my tolerance for cooking and meal planning has decreased.
I have 2 dairy cows. I make a lot of yogurt and milk kefir. My girls use the yogurt to make dips with and use in place of sour cream.
FYI For those who are lactose intolerant, the culture can be made with coconut milk or nut milk or soy milk. Lots of alternate recipe information on the Luvele yogurt maker website.
I love L. Reuteri cultured dairy (I still refer it to yogurt) and eat it quite a bit. It is not technically a yogurt because I think the FDA says that yogurt has to have specific bacteria to be considered yogurt. It is so easy to make, the only thing I have to remember is to figure out my 36 hours so I don't get up at 2am, lol. It has really helped my gut health.
I get it in the pot at 10 pm friday and it is ready 10 am in the morning on sunday. So 11pm will be 11 am and so on.. ;)
I still call it yogurt too. I've got the timing down now, lol! 😂
I love it! I've studied it all & I am wanting for my yoghurt maker will be here soon.
Thank you! ❤
Fantastic. This is a HUGE help. Same history here. 20 years on ppis, frequent antibiotics as a child, big weight loss, etc etc. Thanks for this well researched info. ❤
Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
I’m just now watching. Yay. I’m a few days behind.
I am so glad you shared your story. After nearly three years Carnivore I’ve experienced indigestion again too. Carnivore Sue said after 20 months on carnivore she also had a reoccurring of indigestion as well. Among other things she started making Dr Davis’s SIBO yogurt.
I have made the L Ruteria yogurt in the past but got out of the habit of eating it because I was trying to give up dairy.
Thanks for reminding me… I did enjoy it 🙏
Wow, it's so interesting. I'm glad I am not the only one, but it makes me realize that we all need to talk about this more than we do!
@@KetogenicWoman that’s what I’ve been thinking too. Carnivore has help me in so many ways but we all need to be honest if / when our results are not always absolutely perfect 👍
I've been making yogurt in my instant pot for many years. I use Fairlife Milk in the red container. I haven't made the l.reuteri yet. I find homemade yogurt to be much less sour than normal plain yogurt. It stays well, for weeks, in mason jars. If you have dark colored jars, even better. A few years ago, mason jars did a batch in purple and also green. I think they work better than the clear ones. I also use acacia fiber instead of inulin and it works well too. I've used psyllium husk too.
Interesting about the colored jars!
I want to make l.reuteri because I have gastro Iissues, not SIBO. I can't wait to try it.
I can’t find the purple ones anywhere
@@lizaryder5219 Amazon usually has them. That is where I got mine. I am in the USA so if you are not , that might be why you can't find them.
Thanks for your knowledge! I love fermented foods. I just added this L. reuteri yogurt to my diet. I've been enjoying kefir, sauerkraut and kimchi and looking forward to this!
Thank you Shari! I have to say I'm just a beginner and still learning but wanted to share my story on it for those out there still having lingering digestive issues like me!
I also make my own kefir with half and half and raw milk from states
Thank you so much for your personal take on this world-wide problem. Gene
So glad you are feeling better! Going to share this video with my friend who is having a ton of gut issues!
Oh I hope this info helps them!
@@KetogenicWoman She said she is going to try the yogurt!
Yes, I’ve made about six batches and we are enjoying it. I only had a dehydrator at the time, so I use my dehydrator. Now I have an instant pot with the yogurt feature. I think it is helping, but I will continue to make it.
Love your video , you’re very precise . Such a lovely lady thank you 😊
Thank you Anita! I do want to get off my 40 mg anti acid meds too! I will be ordering the book.
I'm so happy to off those meds! Start by slowly lowering the dosage. I went from 40mg to 20mg for several weeks, then 20mg every other day and so on. I wish I had the yogurt back then, it would have helped sooner!
Loved this video and it's making me think about making yogurt myself. Oh, the power of inertia!.
I use a sou vide as well. Process the same way using a zip lock over the top. Once done cooking I stir mine as the bottom seems chalky. Once stirred pop on a lid and in the fridge. I think I may try the super gut as well. Cheers!
I have an inexpensive yogurt maker that I bought in Aldi several years ago (it can go up to 48 hours) and I make 24 hours yogurts in it using bifidus "yogurt" from the store as a starter. I chose 24 hours because I hoped that all the carbs would have been "digested" by the good bacterias.
Also 24 hours is easy to figure out!
I chose 39 degrees celsius which is about 102 F, and they always come out perfect. I have not try reuteri yet but I will in the future.
I like your new kitchen! Looks very modern! I would love to have a real hood for my kitchen instead of the fan under the microwave to circulate air. I make the yogurt with oven light next to pot of hot water. It comes out every time.
That white LMNT tumbler looks classy! I haven't seen that one before
I take a small cooler and use boiling water in mason Jars.. I have to change water a few time in the 36 hours. I use a thermometer to make sure temp is correct over night I but a towel over it .
Also, I eat 1/4 c two x per day. I add unsweetened coconut flakes, toasted pumpkin seeds, & and toasted pecans to make it like a granola texture. I'm hoping there's some prebiotic fibers in those add-ins.
So glad for L Reuteri!!! What an improvement in my digestion!!!
By the way, I love your Star Wars bowl !!!
I have a set of 3 different bowls!
Just started my yogurt,I’ll let you know how it turned out in 36 hours,hope the organic milk 3% will work,it contains milk and vitamin D3. Put on stove to reach 180 degrees and let it cool to 100 F.Thank you for your guidance in this recipe.I made this batch in my new yogurt maker but will try in my sous vide next time
Hope it worked out for you!
I started making this yogurt a year ago with a "Luvele" yogurt maker. It has temperature settings and a timer that goes up to 36 or more hours
Perfect!
The best yogurt... I've been making it for about a year, also in a sous vide...
I have had similar results! I am so thankful for finding this process!
Me too!!
I’m looking forward to seeing how you make this in a yogurt maker. I looked at those on Amazon the other night and was thinking about buying one. I need something to help my gut health desperately. The PPI’s I was on quit working after 5 years and I have bad heartburn when I first wake up plus stay sick at my stomach and have no appetite. I have dropped over 40 lbs since last April. I’m so glad this is helping you Anita. It gives me hope! 😊
I'm so glad to hear this because nobody was more surprised than me at how fast it worked for me!
I make mine in a yogurt maker. Just make sure you get one that allows temperature and time control for 36 hrs. They don't all do that
@@Carol32547 what kind of yogurt maker do you have? The one Anita has linked from Amazon looks like a really good one to me! 👍 Carol, do you have gut issues or SIBO? I’m thinking I have SIBO bc of all the symptoms I’ve been experiencing for almost a year. I’m willing to give anything a try.
@debbiesavings7817 yes I have had severe gut issues most of my teenage and adult life. I almost died of shock twice..they brought me back. The whole family on my mother's side have chronic colon issues and a lot of colon cancer. It took months until I realized I didn't spend a good portion of my morning having a date with prince porcelain throne. I realized one day that it had been 3 days. Thrilling beyond words.
My yogurt maker is a suteck. It does well. The setup to run it is a little tricky. I like the portion control it gives. I admit I only have my water fill line about half way up the jars. Anita may do different
I make the combo supergut of Teuteri, Gasser, and coagulans
Anita, such a great video! Incredibly helpful. Looking forward to receiving my probiotics tomorrow and tomorrow night I will start a batch. Sooo excited! By the way, you really are glowing. You look wonderful, my friend. ❤
Oh yay, I hope it turns our great for you! The hardest part is waiting for that first batch!
So helpful! First time I've heard of L reuteri yogurt. I have a lot of digestive issues so will look into doing this.
So I went and bought a sous vide and received my products from Amazon so hopefully I will be making my L Reuteri yogurt on Thursday🤞🏻 Thank you Anita❤
good luck and don't forget to also use that sous vide for meat!
@@KetogenicWoman yes I will have to check out your recipes for sure❤️
sleep/mood greatly improved!
Anita, I so enjoy watching your channel, always interesting and inspiring. Plus you’re just likable!
Thank you so much!
I'm someone who ran into terrible gastric issues after just a few months on carnivore. :(
I think if our starting point involves compromised digestion or other gastric function some extra measures such as fermented foods can be very helpful - along with the carnivore diet.
Dr Davis says "Royteri" with a long i sound at the end...for what it's worth.
May you continue to do well with the addition of the yogurt. I also noticed improved sleep!
Yes, I agree! I wish the carnivore gurus would ease up on the 'all you need is meat' message. It's not always true!
Wow amazing. Thank you so very much, Anita! Love this. 💕 And you.
Wow. That sounds like me too. Carried strep throat as a kid. Restless legs and food intolerances today. Plus skin issues. And I used to make my own yogurt before I went keto before I went carnivore. Obesity is a given too, right. Working on that, with some success… and some issues. This may just be the ticket. Thanks
Wow, I am so glad that I went ahead and tried this! I hope it helps you too!
I hope I’m replying in the right place, but, as far as restless legs (which is very annoying and uncomfortable), I have become aware intuitively and
experimented many times that, for me and my partner, anything in a package, box that may have preservatives always causes restless legs. 🤷🏻♀️ simple fix
I'm lactose intolerant, ketovore and drink milk kefir which I ferment from grains.
❤Love You & Indigo 🎉
Apple cider vinegar transformed my reflux! Get it with the mother( natural probiotics) start with one teaspoonful in glass of water, every morning on an empty stomach. Build up to one tablespoon.
Hi Anita, I have same issues with heart burns. Have you tried out Betaine HCL or to increase the pottassium in your electrolytes? Dr. Berg has some videos with this matter. He says we don't have enough acidity in our stomach and that's the reason we get heart burns. My answer is homemade sauerkraut. I drink also the juice. I pickle all head of cabbage in 1 tablespoon of salt for 1 liter of water. After 2-3 weeks depends on temperature it's done. You have to blow it daily to air out the acidity. This way you avoid bad bacteria to grow.
Yes, everything you mentioned I have tried and even some you have not! Dr. Davis also mentions them in his book and I will start to add back some fermented items like kimchi and sauerkraut. He said that for those with SIBO it is likely just not enough.
@@KetogenicWoman yes, we need gut friendly foods also. Have you seen videos of dr. Sean OMara? He's also on carnivore and fermented foods diet.
Thanks for making this video. Definitely making this.
Thank you for making this video. I am sensitive to dairy and was afraid to try this. I love plain Greek yogurt and miss it. Dairy can make me gain weight and crave sweets, so hopefully that won't be an issue. And thanks for the links!
Dairy does the same for me, but this is cultured dairy so apparently quite different. I eat 1/4c-1/2c each day, that is where I leave it so I'm not worried about weight gain from that amount. No cravings, so far so good!
I read about this years ago and haven’t made it. Definitely gonna try it!
Wendy from Loving It on Keto has 2 or 3 videos showing her making this.
Thank you for this video! I am also making the fermented dairy/ yogurt! I used it for about 6 months last year and wish I had not stopped! So good with so many benefits!
Thank you for all your input that helped me to get over my hump in making this!
I've got some incubating right now with sous vide method, 3 qts
You can make small amounts or large amounts.
Absolutely!
It's a good choice for cultured yoghurt out of the different ones available. All seem to have different preferred temperature ranges.
Yes, the temperature will definitely depend on the culture!
I think I'd like to flavor it with my electrolytes, and then freeze it in my creami cup-- to make frozen yogurt.
Do you think that would work?🤷🏻♀️
Thanks for another great video. I learn so much from you.
As far as acid reflux goes -- do you know it's not too much acid, but not enough acid(if your stomach isn't acidic enough it wont close the sphincter at the top of your stomach- so thats why the stomach contents move up and create the burn). I used Betaine HCL with my protein/carnivore meals. I only took it for 1 month and now my body increased the stomach acid by itself.
Never thought of the creami! As far as the acid goes, yes I have chronic low acid from years of taking the PPI, I am aware of this issue! Have tried oxbile, have tried betaine HCI, have tried adding fermented veggies. This yogurt has so far offered the most relief for me so going to go with it and see what unfolds!
Does anyone notice how different the taste is to regular store bought Greek yogurt… I just made my second batch…first one was very separated and grainy…the taste was different from regular Greek yogart, oddly sweet. I wasn’t sure I liked it but the second batch is tangier and milder in that weird sweet flavor and not separating or grainy. I think I will like it. Thanks.
Many people comment that the first batch is quite different from the subsequent batches.
I get constipation I wonder if this will help with my constipation
Hi I just want to let you know that I’ve been making yogurt for a long time and I’ve never bought probiotics or inulin. I heat my combo of lactose free reduced fat milk and heavy cream (3 to 1 ratio of milk to cream) I put a tablespoon of a store bought probiotic yogurt (or my last batch) and that’s it! I heat my air fryer for 1 minute at 270 and then shut it off. I put the covered glass container in the air fryer and then leave it until the next morning. The air fryer is off - the residual heat will culture your yogurt. That’s it!!!
Yes, I do know there are many faster and easier ways to make yogurt. But I specifically wanted to make the l,reuteri sterain for my SIBO, so this is why the 36 hrs fermentation and the inulin etc.
@@KetogenicWoman gotcha, sorry o realized that later when I looked at my starter and didn’t see the i reuteri there. I am embarking on my first sardine fast today. Just made sardine cakes. I have decided the best sardines are the polar in the glass bottles. They are tiny and very smoked. Quite delicious. I also bought cod livers and ate a few. Good in small quantities. Thank you for your channel.
Great video thank you!! You covered why to use ultra pasteurized which was super helpful for me .
Glad it was helpful!
Very interesting … I am also sensitive to dairy so was surprised and happy to hear you have no issues with this. When you said that you sterilized the glass container , do you mean you washed them in hot soapy water or boil them ?? Because you asked maybe next time you could explain how one would use the starter tablets for the first time…. I have a sous vide and will be attempting this soon….. Thanks for all the info!!
Yes, I will cover that on the next video. In the meantime I'll tell you that I crushed them with a small mortor & pestle that I have. I saw someone in another video put them in a ziplock baggie and crush them with a mallet, I'm sure a rolling pin would work as well.
You crush the tablets into a fine power using a mortar and pestle or a baggie and a rolling pin. I place clean jars and utensils in the preheated oven at 215F for 20 mins. to sterilize. Utensils that can't go into oven, I put into tall teapot with just boiled water including my stick blender until needed.
You are looking as cute as a button! So happy for your weight loss journey and your willingness to share your talents with us.🥰🌹🙏🏼
Thank you! 😍
Thanks for the 10 gen tip
I got some capsules so hope my gut serves this yogurt recipe well. I also got the primitive species too. I am sleeping better and gut problems less….. diarrhea growling etc.
Thanks a lot for the information and recipes..wanted to ask you how many days it lasts in the refrigerator please ⁉️
At least a couple weeks but many have it in there for a month. It is fermented so lasts longer than regular dairy would.
I am actually trying it right now in my instapot duo plus ON the sous vide setting! I tried to set it up on the yogurt setting and it would not allow me to control the setting. But the sous vide option does! Which is wierd cause I’ve been following a lot of videos and I have yet to see anyone say they have used this setting g to make this super yogurt. Have you heard of this? Well.. I hope it works ☺️
You look amazing! Anita!
Thank you! 💗
Thank you Anita! I want to do this because the same thing happened to me. Going carnivore brought on my acid problem. Not right away but over time. Can't wait to get started with my new yogurt maker. I had a death in my family so couldn't attend last nights zoom get together. ❤️ debi
@LittleWillow1 Debi, so sorry for your loss! 🙏 we will look forward to seeing you next week!
@@bonnie8522 Thank you Bonnie 😘
So sorry Debi! As explained the book, going carnivore is a good thing but has probably caused bacterial overgrowth so this yogurt will make that better! I do plan to add a small amount of fermented veg back in such as kimchi.
@@KetogenicWoman Thank you Anita ❤️
Hi Anita, Have you looked into a thiamine deficiency? Some times acid reflux can be caused by low thiamine levels. Good luck!!
Do you have a link for the glass container you use to immerse in the pot for incubation of the yogurt? How many ounces does it hold??
They are these containers here. amzn.to/3J6Iru1 I have also used my Pyrex containers that are about the same size, they hold 4 cups. So that would be 16 fluid ounces.
Great video! Many thanks for sharing.
Just received my sous vide and have my my probiotic and the inulin but looking for my half half coffee cream ,most of the ones I saw I have the gums in it,hope I can find the organic or ultra pastures because don’t know if it would be able to make it.Don’t know if heating it up to 180degrees like you did.I also ordered the 2 extra strains that indigo Nikki used in her recipe
This was so helpful! I am new to both s.v. and this particular yogurt so you answered most of my wuestions! One remains: it looks like you didn't cover your pot? Doesn't the water evaporate? I also have an open stock pot, but bought a silicone lid which I can cut out a hole for s.v. device (but prefer not to if unnecessary,!)
Because the heat is so low I don't bother covering as not much evaporates! But I will check it before I go to bed at night and top it up with some room temp water if needed.
The 36 hours has been intimidating. I am starting to add back probiotic fermented foods and I love plain yogurt but adding LMNT is a great idea.
Yes! I've now become used to it!
Thank you for this! Will you do a review of your new yogurt maker please once you use it?
Yes, I just finished my first batch in there and it came out perfect!
@@KetogenicWomanThank you! Mine is coming Friday and I can’t wait to make it! Love, love, love your channel. You are the “realest” person on TH-cam in my opinion! ❤
I love your videos they are so easy to understand ,how long can you leave it in the refrigerator ?
I've had it as long as month and it's still good. I'm not sure beyond that.
@@KetogenicWoman Thanks sound good.
One of the chronic problems I still have, is a swallowing issue, brought on by decades of gastric reflux. There is sever scarring of my lower esophagus which result in food occasionally getting 'stuck;, requiring an emergency visit to unblock it. On both visits to the hospital, the gastroenterologist prescribed PPI's. Thankfully, I tore up both prescriptions.
oh that doesn't sound great! THose PPI's can really affect us long term as well.
@@KetogenicWoman According to a few Dr's (and Bart Kay) on the inter-tubes, The FDA only ever approved them for short-term use (i.e. 6 weeks with ONE refill!). It destroyed my confidence in the G.E when I asked him how long I needed to take them for, and he suggested the rest of my life. That, and suggesting I cut meat out of my diet. The FDA is aware of the long term negative impacts of PPI's (hence their caution) What on Earth are the G.E.'s doing, prescribing them long term??? Instead of taking the PPIs, I added Bentaine HCL to my supplements for about 6 weeks to INCREASE my stomach acid!
Thanks for the great video. One question: does some water evaporate during the 36 hours?
yes but not much because temp is so low
@@KetogenicWoman thanks. So there's no need to replace some, during the 36 hours, right?
@@an.20.24 I usually just check it before I go to bed and/or in the morning when I get up and add as needed. It won't need much but might need some.
@@KetogenicWoman Thank you
@@KetogenicWoman Do you need a classic yougurt maker would work worse, compared to this other method?
I look forward to my wife getting relief!
Thanks so much, Anita! Great to know I can make w sous vide wand… is 1/2 cup a serving to get medicinal results? Oops just heard your serving recommendations, lol.. does it last about 14 days of regular homemade yogurt?
Yes, it lasts quite a long time!
I have made this and I use my Cosari dehydrator.
That is so cool!