I can't remember the last time I had a decent night's sleep before I started taking this Reuteri yoghurt. I had longstanding insomnia for many years, my short-term memory was shot to pieces and I think I was coming across as quite thick to others around me as my brain was always foggy due to years of lack of sleep. Ever since I started having this Reuteri and Gasseri, and Coagulans yoghurt, I cannot believe it has cured my insomnia. It took a few weeks for the effects to kick in but I now fall asleep easily and sleep deeply. At last, I am now getting restorative sleep. I can't believe it. I had previously tried everything - hypnosis, slow breathing, counting backwards, meditation, bedtime stories, herbs, 5HTP, melatonin. Nothing worked. I would never take pharmaceuticals. Just wanted to share that here in case it's helpful.
Just wanted to thank you for sharing your experience with L-Reuteri. I have been suffering with insomnia for more than a decade, and just like you mentioned my brain has been so foggy for the lack of sleep. I started taking the yogurt yesterday and I’m so excited looking forward to seeing how it goes! I’m so happy that it’s working for you ❣️and I can’t wait to finally get to restful and long sleep nights 😅!
I have all my supplies to make my first batch today. I am so looking forward to some good sleep. I feel like it’s been almost 40 years since I had regular restorative sleep. And looking forward to helping my IBS as well.
@@claudiagzz8356 I very much hope it works for you. There's a company called BiotiQuest that does a combination of probiotics designed specifically for sleep. I'm thinking of ordering this to make a yoghurt out of as well as having the Reuteri yoghurt separately, just to see how it goes. They also do a probiotic combination called Sugar Shift which converts sugar to mannitol, a sugar undigestible to humans but good for the bacteria in your gut - good for diabetics or those trying to lose fat.
I almost gave up, tried everything to get it to turn out, then one throwaway line in a video said "use less inulin", and by golly it's now perfect every time! I use 6 ounce jars and use a half teaspoon of inulin in each jar.
I will try this if it keeps happening but I have a theory that it is becoming over saturated with bacteria and they’re basically running out of food. I don’t know why this would be, but I’m seriously considering just taking mine out after say, 24 hours. Cause it’s perfect up to a certain point, then it starts separating.
As a home (soft)chess maker I can assume that separation (to whey and curd) occurs because of high acidity. Either because of over fermentation or milk containing much food for bacteria i.e. much lactose or inulin. We need to keep 36 hour fermentation (at 37C degree, not much higher), so we need to put less inulin which makes sense.
I had hpylori for most of my life, I tried so many things including antibiotics and nothing worked until I made the Lreuteri yogurt , hpylori was gone in 7 weeks.😊
Last week I was about to unveil my second batch of l. reuteri and my first batch of l. gasseri. I was feeling all superior about how creamy my last batch was and how lucky I was, knowing the stories of separating yogurt, then I opened my jar of l. reuteri cottage cheese 🤣 It was the most delicious cottage cheese ever!
@@2siameezers update...I didn't heat the milk got a souse stick which was perfect. And first batch was cottage cheese like but tasted good. Second batch turned out perfect. !!!
Important points: Use Ultra pasteurised milk, use 2tbsp inulin for starting batch and lessen it for subsequent batches, always wait till 36hrs, even if seperated continue fermentation till 36 hours and use the products as even they contain the bacteria in great amounts, ideal temp 98-100f
@@Meeeeeeeeeeeeeeeeeow UHT results in a creamy yoghurt as opposed to a grainy one. You could try boiling the milk of your choice in a pressure cooker to get the temperature above the boiling point. It may result in a creamy yoghurt. I haven't tried it yet but I will as soon as I've bought a pressure cooker specifically for boiling milk only, so in the meantime I am using UHT. Also, never add inulin to warm milk. Always add inulin to cold milk and then boil together with milk. This will kill any yeast that may be present in the inulin. When the milk + inulin cool to desired temperature then add in capsules/tablets or starter that hasn't previously curdled or that doesn't smell yeasty. It should now turn out perfect every time.
@@coffeewithlinda you dont need ultra pasteurized, just heat it to 87-90 Celsius for 20 minutes whilee also add the inulin during heating. dont boil. wait to cool down after that to 38 celsius or below, and add your starter batch of reeuteri and set 38 celsius for 36 hours. come on reuteri subreeddit u find all info u need
I’ve made dairy free L. Reuteri with homemade cashew milk supplemented with 12g pea protein heated to 180F, cooled, and then added the probiotics and cultured. So rich and thick, no curds and whey, and a neutral flavor. Coconut milk was too coconut forward for me 😮 thank you for all these tips!!
@@mariaspellacyI use about 8 oz of nuts, soaked overnight and drained well. I add 20oz bottled water and blitz in the vitamix for 3 minutes until smooth. I add the 12g of pea protein (Naked brand) at this point, then heat to about 180F, stirring constantly. Cool slightly and add inulin, and cool to around 100F before adding probiotics. It should be very thick by now. Decant into jars and incubate for 34-36 hours at the approptiate temp for your peobiotics. I found the addition of the protein makes the yogurt a nice thickness.
We were having problem after problem of separation, and we were also using the Ultimate yogurt maker from Amazon. They mentioned in their email that they sent out if we were having problems of separation to add more water to the level of the milk and heat at 100 degrees. We have been having success from that point on. We absolutely love this yogurt. Both my sister and I had chronic diarrhea and within probably six weeks. We are starting to see positive changes.
I have the same yogurt maker. Yes, 100 degrees is correct. I use 1/2 half and half and 1/2 regular milk and stir in the inulin and whip it up good. Then pour into your 4 oz cups and water level in machine 1/2 inch to 3/4 inch high at the most.
I was having the same problem with separation. I figured out it was the inulin that was the problem. I suspect it contains yeast spores. I was adding it to cooled milk which resulted in a yeasty curdled product. I think the yeast was proliferating in the warm milk for 36 hours. Therefore, I now add the inulin to cold milk (no water necessary), then boil the milk + inulin together and allow to cool to desired temperature. When the boiled milk + inulin reaches 37 degrees Celsius, I add in the starter either capsules/tablets or the cultured milk starter (one that hasn't previously curdled or one that doesn't have a yeasty smell). It turns out perfect every time now with no yeasty smell, even when I'm starting with tablets/capsules. Gasseri and Reuteri need an optimum temperature of 36 to 38 degrees Celsius to multiply. Coagulans needs an optimum temperature that is 10 degrees Celsius warmer, so I never combine the two, but always incubate them separately.
Thanks for this Donna. I just made my second batch. It came out very lumpy, almost cottage cheese like with lots of whey. I’m still eating it mixed with EasiYo plain unsweetened Greek yoghurt which you ferment from a sachet for up to 12 hours. Still tastes great. The L. Reuteri has almost a vinegary taste and smell. From this video I gather it’s too much Inulin and maybe too much starter (I used 4 tbsp from my first batch recommended amount from another TH-camr). I’ll start playing around with these two things. I bought the Luvele yoghurt maker with the 2 litre pot sp🎉cially to make this.👍🏻
I was having the same problem. I figured out that the inulin was the problem. In my case, it wasn't the quantity of inulin but the fact that I was adding it to warm milk. My theory is that the inulin contains yeast spores which were proliferating in the warm milk for 36 hours resulting in a yeasty yoghurt that curdled. I have since started adding inulin to cold milk and then boiling it, so boiling milk plus inulin together. I then allow the boiled milk and inulin mixture to cool to desired temperature for inoculating with Reuteri or Gasseri or Coagulans. It now turns out perfect every time with no yeast smell and no curdling, even when I'm starting with tablets/capsules, not with the yoghurt starter. I incubate the Reuteri and Gasseri at 37 degrees Celsius, and the Coagulans at 47 degrees Celsius. They have different optimal temperatures in order to multiply. I don't mix the coagulans with the reuteri when making this yoghurt but keep them separate.
Hi! I’ve got exactly the same situation with my very first batch and luvele maker. Did you find out how to make second batches good? Because my first one was perfect and second one as you said almost cottage cheese with looots of whey If you have you perfect formula starter/inulin ratio for next batches please share
L Reuteri is the Best I have ever eaten! I have to start a new batch within a day of finishing a batch so that I don’t run out! I use it in my protein shakes, along with raw milk kefir, and I just grab a spoon and eat it! I can’t believe how much energy I have and how well I feel!
Thank you for your comment, that’s exactly what I’m looking for. I have diabetes and I’m always fatigued and have to take a nap every single day. I need to get my energy back. I just ordered all of the things I need to make it!
@@yahsyo If you have diabetes, try the L gasseri. It converts sugars into indigestible sugars which then become food for your gut bugs, which means you can still eat carbs/sugar without the blood sugar spikes. I bought mine from Mercola Market (I don't work for them). It's called Biothin.
I initially bought tablets for L.Reut. Never had the separation. Ran out so bought this . I make a combo of L.Reut. & L.Gas. Made it 2 days ago. YUMMY maybe the combo caused it to NOT separate? But if it had I love the whey . So either way I win. The more sour the better also. Thank you for causing this old woman to feel so much better.
I’ve been making the cultured dairy for almost 2 months, and love it. I know Dr. Davis has said that a half cup per day is the serving, but I can’t help but eat probably three quarters of a cup daily, sometimes a full cup. The taste is so addicting.
Thanks for the great info Donna. Some people suggest using ice cube mold trays to pre freeze two tablespoons of lreutari yogurt in each mold then using these prefrozen portions to start future batches. Can you speak to this? Have you tried this? Just an update for anyone curious, I did this with the batches of lreuteri and lgasseri I made from 1/2 and 1/2 cream. I used a tablespoon frozen ice cube from both to coferment them, and it worked like a charm
Thanks for your comment, I'd been wondering if freezing the L Reuteri was an option, great idea to do it 2tbsp cubes. Ready to use in other batches to suit. 👋🙂👋
First batch I followed recipe to a T. Came out perfect. Second and third not so much but with Donna’s advice, to lower amount of pre biotic and lowered temp to 98. Comes out beautiful! I went two weeks without it due to vacation and my sleep went to crap. This really helps my sleep. Won’t go without it again.
I noticed my sleep also went downhill when I wasn't eating the yogurt. Made a fresh batch and finished last night. The curds and whey separated, and it's a little runny. But I intend on eating it still.
Thank you so much. I have been making this amazing thing for a few months and it is life changing but recently my batches have been separating, now I know what to do so, many, many thanks 🇬🇧🇬🇧🇬🇧❤️❤️
Just letting y'all know not to be disheartened if your first batch is liquidy. I used 1/3 cup from my first batch in the 2nd and used UHT organic milk and less inulin....damn near perfect!!!
We have had an interesting response. My cat has a very floppy belly and been gaining weight, very pudgy. He is also constipated off and on. He also required surgery because his neutering didn’t take. So I’m pretty sure he was on antibiotics. Well, he’s been getting 1/2 tsp or so a day, once or twice a day, usually with a tiny bit of moringa powder. Something shifted and his face is thinning, his pooch is about half and he can now bend all the way forward to clean himself. After about 3 weeks of this. And he’s going a bit more easily. We have all had many benefits as well. Thank you for all the information!
My yogurt also separated. I experimented a lot with different temperatures, different amounts of inulin. In the end, I came to cooking it with pure homemade boiled milk without inulin. The yogurt turns out perfect. I cook it at a temperature of 37C for 36 hours. I cook it for the whole family. If there is excess yogurt left, I melt it into cottage cheese.
@MsSweetlandofliberty I am right with you. My L. rueteri was also a disappointment because of the separation. Thank you Donna for clarifying some of quirks in making cultured dairy. I have Dr Davis’s book and have gone to his website, but he doesn’t inform us on idiosyncrasies of L Reuteri.
I figured out what the problem was with mine. It was in fact the inulin. But, it wasn't the quantity of inulin that was the problem, it was the fact that I was adding it to warm milk. I suspect the inulin contains yeast spores which then proliferate for 36 hours in the warm milk resulting in a yeasty curdled yoghurt. Ever since I have started adding inulin to cold milk and then boiling them together and then allowing the boiled milk + inulin mixture to cool, the yoghurt turns out perfect every time. It makes no difference whether I start with capsules/tablets or with the yoghurt starter, it turns out perfect every time, as long as the starter I use is not from a curdled yeasty batch.
@@yasminpatel231 I never thought to add the inulin before scalding the milk. I bought a Luvele yogurt maker, but still having some small issues with texture. I think you are on to something here. Thank you for the tip.👍🏻
@@celiauzarski2064 I also forgot to mention I use UHT milk (ultra heat treated in the UK) because it produces a creamy yoghurt as opposed to a grainy one, but I suspect you already knew this. The ultra high temperatures denature the protein globules in milk so the proteins don't form clumps but a mesh/gel at the molecular level and that is why you get a creamy yoghut every time with UHT milk. And even if it curdles, it is still edible.
So grateful to have this info, been really battling with my L Reuteri as it was super sour and I was thinking it was off. It also has small bubbles in it - like tiny air pockets? so it sounds like I must use less inulin to tame it a little?
6 weeks now making this custard. it was separating only while I was NOT using actual teaspoon to measure the 1T Inulin, I was using another scoop I thought was 1 T so when I did proper measure in my 6qt instant pot and I make it in the pot vs glass bc it makes the most custard (7 one-half cups) that I then mix with stevia, pureed blueberries and walnuts. No more separation
Im so happy for finding this video. Ive made 3-4 batches and keep getting curds and whey. 😢. I eat it but don't like it. Im going to keep trying because i really need stomach help. I hope i find the trick soon. :)
It took me ~3 batches to start getting yogurt-like consistency - the initial ones were comically separated (very thick / almost hard top layer + completely liquid whey underneath) but I was determined to try this stuff even if it meant eating it like that, I was very happy to see things even out. I've been doing Reuerti + Gasseri / Coagullens (sp?) for 3 months now & have seen HUGE success after (honestly) decades of only somewhat helpful digestive enzymes & bitters!!! Personally I don't trust ultra-pasturized milk (aka "UHT" - manufacturers sometimes label the containers with this acronym instead of spelling it out) - I highly suspect it alters the proteins / other components into something that could be dangerous to consume (it creates milk that's shelf-stable for months - think about that for a minute), so I've opted to buy milk that's only "pasteurized", heat it to 195 degrees in the stove & cool it back down to 100 degrees before using. Thanks SO much Donna for your info & THANK YOU JESUS for this resolution / healing!! 👐🥲)
I switched to a different Jerusalem Artichoke Inulin (it was less cost)...what a mistake that was. I have tried every way. I have even tried a different kind of Inulin, Acacia Fiber, but no go. It foams up and out of the top. A few times I had to abort the process cuz it completely overflowed and it was all whey, even when I only filled my 1 quart jars 1/2 and I tried to use less fiber/inulin and less of the previous batch. Nothing worked. 6 batches later I had had it! But...when I previously used Micro Ingredients Inulin I had NO problems. So I reordered from Amazon. Hasn't arrived yet, but if this doesn't work I may have to try Donna's products. When I make my yogurt I heat the 1/2 & 1/2 up to 90 ish degrees to give the fermentation a head start.
How is going now, better ? I am also using a mix of both acacia fiber and Jerusalem artichoke and got cottage cheese and overflowing over the top. I was planning for my next one to reduce the inuline and starter
I just found your TH-cam page after learning about the wheat belly and super gut books from dr william davis. I have someone in my family with auto immune problems and sibo/sifo/ibs so wanted to give this reuteri fermented dairy a try. I completed my first starter yogurts with the pta 6475 dsm17938 bnr17 gbi30, 6086 strains inulin and organic valley ultra pasteurized half and half. I had no separation at all only a bit of cloudy water at the top. I came up with a diy sous vide method with stuff I already had from other projects. I use a styrofoam insulated box with lid put a plant seed starter heating pad and a programmable thermostat for temperature control. I put the heaing pad in the box then get a 6 quart pot or some kind of deep dish container fill it with warm water put the temp sensor wire into the warm water container put the box lid on. I like to warm up the half and half in the original carton box then add the insulin and shake then add the probiotic tablets finely ground and no gelatin capsules and shake again. Pour into jars and put the jars with lids on into the warm water container inside the insulated box. For recultured batches I use 2 tbsp starter and inulin per quart of half and half. I set my temp to 38c and it cycles the heating pad on/off as needed to stay at 37.5/38c with only a .5c deviation during the entire 36 hours. I am the number crunching curious type and just had to know how much energy is needed to ferment stuff in a warm environment. So I got my kill a watt appliance power meter and checked the energy consumption. The heat pad draws 40 watts of power when it is on intermittently but thanks to the excellent insulation properties of the Styrofoam box, during the entire 36 hours the heating pad was on for only 9 hours. That is a duty cycle of 25% because 9 divided by 36 is .25 This was done in a stable ambient temperature of 22c indoors and 38c inside the box. the insulated box measured 55x25x35 cm or 48 liters. And I had 3 liters of water inside. the total energy used is 360 watt hours or 0.39 kwh. If the outside air temp was higher the total kwh would be even lower therefore more energy efficient. I think this very close to being the lowest energy use method possible. A yougurt maker maker or sous vide water bath will have to cycle on more often because of more heat lost.
I have had success fermenting it at 97 and 98 degrees. When I did it at 100 from previous batch it did get cottage cheesy. When I do it from starter culture I have not gotten any separation. Only issues with using previous batch
Dr. Davis said not to pre-heat the milk (half and half) when making L Reuteri ‘yogurt’. In other words, mix everything cold, and then ferment for 36 hours at 100 degrees. However, since ultra-pasteurized organic half and half is not available where we live, I have been mixing whole milk with cream. Therefore, I heat the milk/cream mixture to 180 degrees beforehand to kill competing bacteria. Is a 36 hour ferment too long if one is preheating the mixture ?
separation was giving me fits. letting the ferment go for the full 36 hours and using saved whey worked perfectly. Now my yogurt is almost always spot on. Thank you for this advice.
@@PlanetaryMATE Sure thing. You can add just the whey or the yogurt since the culture is in both. I was getting a lot of separation very quickly with new batches made from probiotic capsules and the non-whey portion was very cheese-like. I would just take it out of the machine thinking it was over fermented. Donna recommends leaving the milk to ferment for the full 36 hours since there is still growth occurring and using the saved whey for the next batch - and possibly reducing the prebiotic fiber a bit. Making the subsequent batches with the whey has worked very well. I now use 1/4 cup of the saved whey, two tbsp of inulin per quart in a 36 hour ferment.
When it looks not so good, I use it as a mix. I’ll stir it in with chia, ground flax seed, oatmeal and some pecans at room temp so I don’t kill off the Reuteri. It’s pretty good and gets better once you acquire the taste a bit more and not be so dependent on a sweet breakfast. Americans have it so good that a lot of our taste buds require a lot.
My first batch was cottage cheese and whey but tasted good. The Ultimate Yoghurt Maker was too hot. I will be using my sous vide and really appreciate this. I am a new fan and will be becoming a steady customer!!!!!
This was gold! Thank you. Just made my first batch and it was very separated but still delicious and most importantly, packed with billions of L Reuteri
THANK YOU SO MUCH for this vid! I was freaking out coz my first batch (via Instapot) came out 1/2 cottage cheese with a strong cheese smell and 1/2 whey?! Now on to my second batch and hopefully THIS one will be GLORIOUS! LOL! So grateful for you, thank you! (HUUUGS) 🙏💖
So truly helpful, especially the overall "don't fret" message that instantly relaxed me~thank you! I'm about to make my first batch, after gather all three strains about a month ago. Wish I'd known about your culture, but that's okay- next time😁Samantha in AZ
*Does your starter culture contain the three strains Dr. Davis recommended I buy in capsule & tablet forms? I read the ingredients on your website, but didn't see the three names of the bacteria strains. Plz forgive my ignorance, as I'm still quite new to this🙃& have read so much on the various "yogurts" that can be made. It gets a little confusing on what's best, so I figured I'd start w/the three he listed; L-reuteri, bacillus coagulens, & L-gasseri. Also, is the 36 hrs a critical stopping point, or is it ok- or even better maybe- to go past that? Thank you, in advance, if you have a chance to answer any of these questions.Sammy in AZ
@RV-there-Yet Just FYI.. I take my jars out of my yogurt maker at 36 hours and put them in ice water now because one batch, when allowed to cool down in the yogurt maker, got too sour (fermented too long). Dr. Wm Davis's book says it's best to stop at 36 hours; the bacteria begins to die off then. For what it's worth. Good fermenting!
@@cynthiadavis3102 So glad you mentioned this Cynthia. I've only just scanned through his book so far, after getting quite a bit of info online & from others on making the yogurt. Really excited to get going, but am realizing now that I need to slow down a bit & ask more questions~ as well as read the book! Thank you kindly for the info, it makes sense. *After this video, I also know not to worry if first batch is wonky, so that helps too. :)
*One more thing, if you don't mind~@@cynthiadavis3102 I've read a few people having trouble with placing or tightening lids on jars. Do you use a certain type of lid, and/or seal them down or just rest loosely on top of your jars? Thanks, Samantha
I've had great success in using the ultra pasteurized milk for the L Reuteri, but I'm attempting to shift over to using raw milk to see if it holds. After several batches using ultra pasteurized I've begun replacing it with 1 cup of raw milk per new batch. I'm up to using 2 cups of raw milk (half of the batch) and the results are a creamier and not quite as firm end product. It firms up more after refrigeration. I don't use a prebiotic at this point, only 3 tablespoons of the previous batch. I'm aiming to use only raw milk if possible. Cheaper and more nutritious.
@@willowwhyte1104 Yes, I was for both milks. But I've now switched to a low pasteurized milk that has previously been heated to only 145F for 30 minutes. I do not preheat it before putting it in my yogurt maker. I stopped using the raw milk as I was not able to get it thick enough, and I stopped using the Ultra pasteurized after doing more research on the heat process. It destroys too much of the milk components. I'm still trying to dial in the most nutritious method. The L Reuteri seems to love fat, so I picked up some heavy whipping cream to try tomorrow. Maybe I can get it to thicken up better.
I think raw milk is very nutritious but its like two competing strong men… they both cant win when the bacteria are competing. Maybe use your raw milk for something else when wanting the enzymes, and heat your raw milk to 185 then cool to 110 before adding the probiotics (or 2 TLBS from the previous batch) when you want a creamy yogurt?
@@jonathonandketurah My understanding is that with the L reuteri, it needs closer to “body temperature”, & 110 would kill the L reuteri bacteria. Everything I’ve read says about 96 to 100 degrees is more ideal…
@@jonathonandketurah That's an idea. I make kefir now with the raw milk. I just finished cooking some Bifidobacterium with the low pasteurized milk and 1/3 cup whipping cream, not quite thick enough after 9 hours but I can tell from the pH level that I have a good colony. I'm now cooking L Reuteri with low pasteurized along with 1/2 cup whipping cream. We'll see. Thanks for the advice!
Thank you for all your great advice over the years. Just want to confirm L. Reuteri should be made with UHT? Oh I have been making it with the wrong milk. Thanks need to change my milk
My first batch and after less than 24 hours it popped the lid off and made a mess. I am going to let it go another 12 and cross my fingers. It’s very thick and I am not using any “maker”. Just put in a room without a/c where the temp is around 88-92 degrees. Regular yogurt ferments well this way too.
I didn't have any issues with the first batch, its the subsequent batches that i can't seem to get right! It curdles, separates, looks like dried cottage cheese. HELP!
My first batch looked better than the second batch. What did I do wrong? I used to make great L. Reuterii yogurt but lately, every batch (first, second, third) are curds and whey. I am following the same process, using the same equipment (sous vide), and using the same innulin, BioGaia tablets, and ultra-pasteurized half and half. I am stumped.
Thank you for all the info! I’m so excited to get started on my yogurt making journey and my journey to healing my gut, my diabetes and depression. The depression is new to me. I had never experienced it before and it is dreadful! I’m ready to be free of that burden! 😊 I also ordered the book you mentioned. It should arrive today, Yay!
Hey! Get on milk kefir too! It acts as an Ace inhibitor! My friend with gestational diabetes has to test her blood sugar. When she has Milk kefir with a meal her blood sugar texts normal. When she doesn't it's elevated
I wish I had watched this video first.. we just made our first batch of L Ruteri “yogurt” and it had some separation. I let it chill in the fridge for a day and then we thought.. oh wait! We probably need to pour off the liquid, so we did that and then whisked the remaining yogurt and the texture was very thin.. like a thin sour cream. It smelled like butter milk and my wife tried it… she immediately spit it out and thought it went bad so we just threw the whole batch out… really wish I had found this video first. Now I’ve just started a new batch and looking forward to getting this right. Hope this works!
Thank you Donna for your great video, please could you advise if I can use the 3 strains, L reuteri, L. gasseri and coagulan as used in Dr davis SIBO yogurt when using coconut milk. I have made the SIBO yogurt using cows milk successfully and have made the coconut version with just the L reuteri with success but was unsure if you could use all these 3 strains together in coconut milk and if so could I use the SIBO combo from my last batch (cows milk) which has been frozen in my next coconut batch. Many thanks for any advise you can give x
Please what organic whole milk did use and did you heat it first? Am in UK too so no half and half milk. I used recipe in Dr Davies book with single cream but didn't work. Not use if single cream or the prebiotic fibre. Trying again with whole milk...if you have any tips?
@@yasminpatel231 I have tried using UK Single cream was not successful. Now I using organic UHT Whole milk (UK) and it's turns out like sour milk with crumbly curds bits. So I just drink it hoping l reuteri still in there :)
I don't understand your comment (5:15) that you don't get any L Reuteri until you get to the 30 hour mark. So what exactly is being activated for the first 30 hours, as the cutured dairy is expanding and separating into curds and whey?
What still puzzles me is that when doing the math, dr Davis says it doubles each 3h so let's say in the hypothetical case that your 2 tablespoons of the previous batch contain not 200 million but the double because it has been fermenting strongly. That means that to achieve the desired count of 260 billion per half cup, you finish 3h earlier so at 33h. Imagine now if your 2 tablespoons contain even more let's say 800 million that means you finish by the 30h with the desired count. It's difficult because there is no way to know how many are there exactly in each tablespoon from your previous batch
I have been making this yogurt, and Dr Davis' SIBO yogurt for well over a year now. My 1st batches (with new microbes from the proper probiotic capsules/tablets) almost always separate, but my subsequent batches turned out perfect. I would start over after 5-8 batches, just to make sure I am still fermenting the proper microbes. The last 4 batches of l. reuteri (all new, because I didn't know what was going on) overflowed out of the jar, and appeared almost curdled. It smelled OK, and the texture was lumpy & beyond thick - it was almost cottage cheese-like. The first of the 4 batches was the last 10 tabs of a bottle I had for a while, assumed my tabs were bad, so I bought a new bottle and made 3 batches - all of them doing the same. I have double & triple checked that my sous vide is running the exact temp I set it to, I used the exact same prebiotic and brand of half & half I have been using this whole time, and the last run I did, I made a batch of a different strain that could be cultured at the same temperature, and it turned out perfect. I am frustrated that this is happening out of the blue, and only with this bacteria strain. I pulled the last jar when it started to overflow (at about 24 hours) and it just does not have the taste (or microbe count) I am desiring. Should I just make a subsequent batch off the whey anyway? I don't want to waste anymore ingredients.
Still waiting on my yogurt maker to show up. It seems that when you REALLY need something, it always get delayed. Can't find a yogurt maker locally that I can buy on the spot. Sad.
Ugh...I cannot get this yogurt to turn out. The first few batches we're great. It has separated every time since. I've even started a brand new batch from new tablets and it does the same thing. After watching this I cut down my inulin to 1 T and lowered my temp to 99 and still got separation. I've wasted so much time and money it seems.
I'd bought the Ultimate probiotic maker, suddenly I couldn't make a good batch of yogurt. I returned the product and got something different and miraculously I make perfect yogurt every time, cause meet effect.
Raw honey is anti-microbial, so I would imagine it will kill off the bacteria so probably not a good idea. Add the honey when eating the yoghurt. Just my two pennies' worth.
I used the Ultimate yogurt maker, followed Dr. Davis' recipe to the tee. One bowl turned out grainy and watery and the other bowl looked normal. They both tasted sour like kefir. I guess I will try heating the milk first then adding the other ingredients. I'm not sure what I did wrong. I fed the yogurt to the dogs and I ate some anyway. We're all still alive and didn't get sick so I guess it's still safe even if it is grainy and watery. I strained some of the water off and whipped it up, but it was still very thin. Any suggestions from you pros out there?
Does ultra pasteurized lactose free milk work well with making yogurt? I’ve been using lactose free milk and going by directions and still get curds and whey. Too much liquid and looks like cottage cheese. Please help 😢
I believe the lactose is food for the probiotic as well as the inulin. The inulin is food for the extended fermentation after the probiotic has consumed all the lactose.
I started about the middle of October I believe. I used the L-reuteri from Dr. Davis web page. The rest from Amazon. I don't know if it has anything to do with this or not but When I eat pinto beans my glucose level dropped from about 100 to 87 the next morning. I did not eat any for a few days and the it was back up. Yesterday I had a very good Italian Lentil soup and this morning My glucose was 78. I am guessing that the yogurt along with the fiber from the Lentils or pinto beans caused this... or could it have?
Wondering if someone can help. I’ve made 3 batches of L. Reuteri yogurt with Counrtyside Creamery ultra pasteurized grade A half and half, one tablet of Florida Herbal Pharmacy Lactobacillus Reuteri 20 Billion CFU 500 mg, and 2 Tbls of inulin powder. I let it ferment for 36 at 99* F. It came out separated and smelling VERY strong of yeast and tastes very very yeasty (not a good taste but not rancid). I made a second batch using a tablespoon of the first batch, and same thing happened: separated and yeast smell. Though the second batch was even stiffer, not as creamy. I sterilized all my utensils and bowls and was not baking or cooking anything else at the time to contaminate it. 🤷🏼♀️ made a 3 batch with only one Tbls of inulin and checked one of the containers at 24 hours. Not as strong of a yeast smell but already had a pungent yeast smell at that time. Anyone have any ideas?? Could it be too much inulin? Bad quality half and half? Wrong kind of L. Reuteri? Thanks in advance for any and all advice!!
?? I’m new to this process. After I make it do I keep it in the fridge? How do I keep some for the starter to start next batch ?? Thanks for this information!!
yes keep in fridge, i make mine in instant pot, in the pot then divide it into 7-8 half cup glass cups with lids made by pyrex, I never use a spoonful of a batch to make next batch bc I make next batch 5-6 days later and mine comes out fine each batch - I paid for the L. r pills - I'm going to use them!
First batch using coconut milk was perfect however my second batch where I used the 2 Tbsp of first yogurt - it separated terribly. Recipe did say to bump the Pre bio plus to 2 Tbsp when using the yogurt as starter- so maybe I should cut that back and try again!
My first batch is cooling in the fridge, so early days for me. I used the Ultimate yogurt maker with the 8 jar option and 7 out of 8 look fine, the other separated ... all poured from the same source, fermented for the same duration. I was guessing some contamination ... an unwanted additional bacterium. Maybe it's just random ...
This was SO helpful!! I have everything I need to make my first batch of L. Reiteri. But I hesitate because I don't want to mess it up. lol QUESTION: I noticed that Guar Gum is used as a thickener in some batches. Could I use "Glucci" (from THM) in place of the Guar Gum? Thank you for quality products. I am looking forward to continued healing - And Sleep!!
I took 2 table spoons from a batch . 1 quart of organic half and half. In the middle of making it I realized I forgot to put in the inulin . So , is it a good batch ?
I know this isn’t the topic of this video but, I can’t seem to find the answer to this question anywhere. How long should you take/consume l. Reuteri yogurt? How long is it safe to consume? Should you take a break? Etc.
As far as I understand we need to consume it in a regular basis because dr. Davis and team haven't figure it out why exactly the l. Reuteri won't stay in the body, it goes away in couple of days, if I remember well he said in about a week. He suspects that l. Reuteri would need some other keystone species to be able to permanently take residence in the body. So until they discover how to do that, we have to eat it in a regular basis for their benefits. For info when a baby is born not by cesarean and if the mother had it, it passes it to the baby and takes permanent residence until antibiotics wipes it out
I made my first batch, and it finished first thing this morning. I used 2 Tbsps. inulin powder, a quart of organic half & half, and 10 of the BioGaia tablets crushed. It came out very separated and with a strong smell and taste. I wasn't about to throw it out so I put it in my blender and added a scoop of chocolate collagen powder which masked the taste. Prior to consuming I had put in the refrigerator for 4-5 hours. Then this evening I had another serving the same as earlier today. My yogurt maker came with 8 small jars which hold I'm guessing 4 ounces each. So, I would have had two 4-ounce servings today. Is that too much? How much of the finished product can a person safely consume per day?
Help me out please. My reuteri yogurt seems runny and thin. It has 3 layers. Bottom is white layer around 2cm, middle layer of curd around 1cm, the rest is another white layer on top. I made 1 liter yogurt using 35% whipping cream + 8% full cream milk. I use 10 tabs of bioGaia gastrus (blue), 2 tbs of NOW organic inulin. i crushed the gastrus tabs using ceramic lab mortar and pestle. i also made sure to stir all ingredients before pouring the rest of milk to make sure no inulin clumps. I run my pot for 36 hours but still turns out thin, so i run for another 6 hours, but still runny. I've tested pot temperature 2 days prior for every 2 hours, and also sterilised all the equipments. i also did throw it in fridge right after for 12 hours but still runny. could the probiotics have died during shipping? I live in Malaysia, probiotics shipped from US.
I had exactly the same experience with the first batch. I can’t find anywhere what went wrong. The milk and cream wasn’t ultrapasteurized. And I didn’t heat it. Do I have to? Lots of questions.
There is no sourness at all in my yogurt and very separated slightly cheese smell tasty but just one third of the batch is solid the rest is liquid. Is it l reuteri even if there is no sour test?
You mentioned a video making both reuteri and gasseri together but I don't see it in your video library? Can you provide the link in your bio? Also, what temp should you use in the yogurt maker if making both together?
Hi! What would be the recipe for a second “double batch” of L Reuteri yogurt? I have a Luvele 2 quart maker and would love to make 2 quarts…ive just made my first batch …wondering how much of this I should put into a two quart batch…would it be 4(double) tablespoons…then how much Inulin?
I can't remember the last time I had a decent night's sleep before I started taking this Reuteri yoghurt. I had longstanding insomnia for many years, my short-term memory was shot to pieces and I think I was coming across as quite thick to others around me as my brain was always foggy due to years of lack of sleep. Ever since I started having this Reuteri and Gasseri, and Coagulans yoghurt, I cannot believe it has cured my insomnia. It took a few weeks for the effects to kick in but I now fall asleep easily and sleep deeply. At last, I am now getting restorative sleep. I can't believe it. I had previously tried everything - hypnosis, slow breathing, counting backwards, meditation, bedtime stories, herbs, 5HTP, melatonin. Nothing worked. I would never take pharmaceuticals. Just wanted to share that here in case it's helpful.
Just wanted to thank you for sharing your experience with L-Reuteri. I have been suffering with insomnia for more than a decade, and just like you mentioned my brain has been so foggy for the lack of sleep. I started taking the yogurt yesterday and I’m so excited looking forward to seeing how it goes! I’m so happy that it’s working for you ❣️and I can’t wait to finally get to restful and long sleep nights 😅!
I have all my supplies to make my first batch today. I am so looking forward to some good sleep. I feel like it’s been almost 40 years since I had regular restorative sleep. And looking forward to helping my IBS as well.
@@claudiagzz8356 I very much hope it works for you. There's a company called BiotiQuest that does a combination of probiotics designed specifically for sleep. I'm thinking of ordering this to make a yoghurt out of as well as having the Reuteri yoghurt separately, just to see how it goes. They also do a probiotic combination called Sugar Shift which converts sugar to mannitol, a sugar undigestible to humans but good for the bacteria in your gut - good for diabetics or those trying to lose fat.
Thank you. I ordered the supplies and I’m looking forward to SLEEP 😴 ❤.
@@claudiagzz8356 Let us know how it goes. Would love to know it's worked.
I almost gave up, tried everything to get it to turn out, then one throwaway line in a video said "use less inulin", and by golly it's now perfect every time! I use 6 ounce jars and use a half teaspoon of inulin in each jar.
I will try this if it keeps happening but I have a theory that it is becoming over saturated with bacteria and they’re basically running out of food.
I don’t know why this would be, but I’m seriously considering just taking mine out after say, 24 hours. Cause it’s perfect up to a certain point, then it starts separating.
@@SweetKingTanneryou need to watch the video, she says it needs to culture the full 36 hrs
Did you use UHT milk?
@@SweetKingTanner What's wrong with a lot of bacteria? It's the opposite of healthy.
As a home (soft)chess maker I can assume that separation (to whey and curd) occurs because of high acidity. Either because of over fermentation or milk containing much food for bacteria i.e. much lactose or inulin. We need to keep 36 hour fermentation (at 37C degree, not much higher), so we need to put less inulin which makes sense.
I had hpylori for most of my life, I tried so many things including antibiotics and nothing worked until I made the Lreuteri yogurt , hpylori was gone in 7 weeks.😊
Last week I was about to unveil my second batch of l. reuteri and my first batch of l. gasseri. I was feeling all superior about how creamy my last batch was and how lucky I was, knowing the stories of separating yogurt, then I opened my jar of l. reuteri cottage cheese 🤣 It was the most delicious cottage cheese ever!
😅❤
@@2siameezersSounds divine. I find it obnoxious when ppl complain about ending up with whey or cheese. Just EAT IT!
@@CokoLanoixmy first batch was horrible tasting...and I can eat anything healthy but not this. Starting my second batch today 🤞
@@2siameezers update...I didn't heat the milk got a souse stick which was perfect. And first batch was cottage cheese like but tasted good. Second batch turned out perfect. !!!
@@drcarriemills8772
Glad it turned out well for you! What kind of souse stick did you get?
Important points: Use Ultra pasteurised milk, use 2tbsp inulin for starting batch and lessen it for subsequent batches, always wait till 36hrs, even if seperated continue fermentation till 36 hours and use the products as even they contain the bacteria in great amounts, ideal temp 98-100f
I don't wanna use uht 😢😢😢
2 tbsp insulin?? You mean inulin surely.
@@Meeeeeeeeeeeeeeeeeow UHT results in a creamy yoghurt as opposed to a grainy one. You could try boiling the milk of your choice in a pressure cooker to get the temperature above the boiling point. It may result in a creamy yoghurt. I haven't tried it yet but I will as soon as I've bought a pressure cooker specifically for boiling milk only, so in the meantime I am using UHT. Also, never add inulin to warm milk. Always add inulin to cold milk and then boil together with milk. This will kill any yeast that may be present in the inulin. When the milk + inulin cool to desired temperature then add in capsules/tablets or starter that hasn't previously curdled or that doesn't smell yeasty. It should now turn out perfect every time.
We can’t get organic ULTRA pasturized 1/2 and 1/2 in Canada.
@@coffeewithlinda you dont need ultra pasteurized, just heat it to 87-90 Celsius for 20 minutes whilee also add the inulin during heating. dont boil. wait to cool down after that to 38 celsius or below, and add your starter batch of reeuteri and set 38 celsius for 36 hours. come on reuteri subreeddit u find all info u need
I’ve made dairy free L. Reuteri with homemade cashew milk supplemented with 12g pea protein heated to 180F, cooled, and then added the probiotics and cultured. So rich and thick, no curds and whey, and a neutral flavor. Coconut milk was too coconut forward for me 😮 thank you for all these tips!!
Pea protein is not healthy. Its not protein its carbs. Peas are starchy, they are carbs just like potatoes or corn. Why not use cornmeal.
Fabulous - how much cashew nuts to water please
@@mariaspellacyI use about 8 oz of nuts, soaked overnight and drained well. I add 20oz bottled water and blitz in the vitamix for 3 minutes until smooth. I add the 12g of pea protein (Naked brand) at this point, then heat to about 180F, stirring constantly. Cool slightly and add inulin, and cool to around 100F before adding probiotics. It should be very thick by now. Decant into jars and incubate for 34-36 hours at the approptiate temp for your peobiotics. I found the addition of the protein makes the yogurt a nice thickness.
@@gailm.8190Thank you for sharing your experience. Did you make your very first batch with half and half?
@@gailm.8190 Do you strain the blended cashew and water mixture?
We were having problem after problem of separation, and we were also using the Ultimate yogurt maker from Amazon. They mentioned in their email that they sent out if we were having problems of separation to add more water to the level of the milk and heat at 100 degrees. We have been having success from that point on. We absolutely love this yogurt. Both my sister and I had chronic diarrhea and within probably six weeks. We are starting to see positive changes.
I have the same yogurt maker. Yes, 100 degrees is correct. I use 1/2 half and half and 1/2 regular milk and stir in the inulin and whip it up good. Then pour into your 4 oz cups and water level in machine 1/2 inch to 3/4 inch high at the most.
Do you have to warm the water before or do you just add tab warm water and set the machine to 100?
We never do, we use straight from the tap.
I was having the same problem with separation. I figured out it was the inulin that was the problem. I suspect it contains yeast spores. I was adding it to cooled milk which resulted in a yeasty curdled product. I think the yeast was proliferating in the warm milk for 36 hours. Therefore, I now add the inulin to cold milk (no water necessary), then boil the milk + inulin together and allow to cool to desired temperature. When the boiled milk + inulin reaches 37 degrees Celsius, I add in the starter either capsules/tablets or the cultured milk starter (one that hasn't previously curdled or one that doesn't have a yeasty smell). It turns out perfect every time now with no yeasty smell, even when I'm starting with tablets/capsules. Gasseri and Reuteri need an optimum temperature of 36 to 38 degrees Celsius to multiply. Coagulans needs an optimum temperature that is 10 degrees Celsius warmer, so I never combine the two, but always incubate them separately.
Thanks for this Donna. I just made my second batch. It came out very lumpy, almost cottage cheese like with lots of whey. I’m still eating it mixed with EasiYo plain unsweetened Greek yoghurt which you ferment from a sachet for up to 12 hours. Still tastes great. The L. Reuteri has almost a vinegary taste and smell. From this video I gather it’s too much Inulin and maybe too much starter (I used 4 tbsp from my first batch recommended amount from another TH-camr). I’ll start playing around with these two things. I bought the Luvele yoghurt maker with the 2 litre pot sp🎉cially to make this.👍🏻
I was having the same problem. I figured out that the inulin was the problem. In my case, it wasn't the quantity of inulin but the fact that I was adding it to warm milk. My theory is that the inulin contains yeast spores which were proliferating in the warm milk for 36 hours resulting in a yeasty yoghurt that curdled. I have since started adding inulin to cold milk and then boiling it, so boiling milk plus inulin together. I then allow the boiled milk and inulin mixture to cool to desired temperature for inoculating with Reuteri or Gasseri or Coagulans. It now turns out perfect every time with no yeast smell and no curdling, even when I'm starting with tablets/capsules, not with the yoghurt starter. I incubate the Reuteri and Gasseri at 37 degrees Celsius, and the Coagulans at 47 degrees Celsius. They have different optimal temperatures in order to multiply. I don't mix the coagulans with the reuteri when making this yoghurt but keep them separate.
@@yasminpatel231I used cold milk and it happens anyway so I don’t think it’s the case
Hi! I’ve got exactly the same situation with my very first batch and luvele maker. Did you find out how to make second batches good? Because my first one was perfect and second one as you said almost cottage cheese with looots of whey
If you have you perfect formula starter/inulin ratio for next batches please share
@@curly_emerald Sorry, I don't follow.
L Reuteri is the Best I have ever eaten! I have to start a new batch within a day of finishing a batch so that I don’t run out! I use it in my protein shakes, along with raw milk kefir, and I just grab a spoon and eat it! I can’t believe how much energy I have and how well I feel!
Thank you for your comment, that’s exactly what I’m looking for. I have diabetes and I’m always fatigued and have to take a nap every single day. I need to get my energy back. I just ordered all of the things I need to make it!
How do you store it after the 36 hours?
@@Yolanda.b in a jar in the refrigerator.
@@yahsyo If you have diabetes, try the L gasseri. It converts sugars into indigestible sugars which then become food for your gut bugs, which means you can still eat carbs/sugar without the blood sugar spikes. I bought mine from Mercola Market (I don't work for them). It's called Biothin.
Be sure to add the yogurt after blending into the protein shake. Blending will kill the bacteria.
I initially bought tablets for L.Reut. Never had the separation. Ran out so bought this . I make a combo of L.Reut. & L.Gas. Made it 2 days ago. YUMMY maybe the combo caused it to NOT separate? But if it had I love the whey . So either way I win. The more sour the better also. Thank you for causing this old woman to feel so much better.
Can you please help me with where you purchased the L reuteri & L gasseri ?? Thanks !
@@fcsfan2012 iHerb, Amazon 😊
Susan, thank you for your comment, regarding making L. R and L. Gas, how do you make it can you please share the recipe!
@@norad4003 Just search the videos of this channel, she has videos on how to make them.
@@fcsfan2012 they are both sold by this channel. Check in the descriptions of her videos for the link to her website.
I’ve been making the cultured dairy for almost 2 months, and love it. I know Dr. Davis has said that a half cup per day is the serving, but I can’t help but eat probably three quarters of a cup daily, sometimes a full cup. The taste is so addicting.
How are you feeling?
I did that too until I started growing an extra pair of nipples. But if that's what your goal is, go for it!
Thanks for the great info Donna. Some people suggest using ice cube mold trays to pre freeze two tablespoons of lreutari yogurt in each mold then using these prefrozen portions to start future batches. Can you speak to this? Have you tried this? Just an update for anyone curious, I did this with the batches of lreuteri and lgasseri I made from 1/2 and 1/2 cream. I used a tablespoon frozen ice cube from both to coferment them, and it worked like a charm
Thanks for your comment, I'd been wondering if freezing the L Reuteri was an option, great idea to do it 2tbsp cubes. Ready to use in other batches to suit. 👋🙂👋
First batch I followed recipe to a T. Came out perfect. Second and third not so much but with Donna’s advice, to lower amount of pre biotic and lowered temp to 98. Comes out beautiful! I went two weeks without it due to vacation and my sleep went to crap. This really helps my sleep. Won’t go without it again.
I noticed my sleep also went downhill when I wasn't eating the yogurt. Made a fresh batch and finished last night. The curds and whey separated, and it's a little runny. But I intend on eating it still.
Thank you so much. I have been making this amazing thing for a few months and it is life changing but recently my batches have been separating, now I know what to do so, many, many thanks 🇬🇧🇬🇧🇬🇧❤️❤️
Just letting y'all know not to be disheartened if your first batch is liquidy. I used 1/3 cup from my first batch in the 2nd and used UHT organic milk and less inulin....damn near perfect!!!
We have had an interesting response. My cat has a very floppy belly and been gaining weight, very pudgy. He is also constipated off and on. He also required surgery because his neutering didn’t take. So I’m pretty sure he was on antibiotics.
Well, he’s been getting 1/2 tsp or so a day, once or twice a day, usually with a tiny bit of moringa powder.
Something shifted and his face is thinning, his pooch is about half and he can now bend all the way forward to clean himself. After about 3 weeks of this. And he’s going a bit more easily.
We have all had many benefits as well.
Thank you for all the information!
I have an extremely overweight cat too. Can't wait to give him some... hoping my second batch turns out
I'm pleased it's helping your cat, but I thought they were lactose intolerant?
My cat is older and overweight. Getting her to eat it is impossible because she's very picky. My senior dog will probably go for it, though.
@@drcarriemills8772Any updates? Did your cat eat it? Any changes?
@@romasplace1Not sure about that. But I do know fermented dairy has its lactose reduced because of the bacteria. They alter the nutritional content.
My yogurt also separated. I experimented a lot with different temperatures, different amounts of inulin. In the end, I came to cooking it with pure homemade boiled milk without inulin. The yogurt turns out perfect. I cook it at a temperature of 37C for 36 hours. I cook it for the whole family. If there is excess yogurt left, I melt it into cottage cheese.
@MsSweetlandofliberty I am right with you. My L. rueteri was also a disappointment because of the separation. Thank you Donna for clarifying some of quirks in making cultured dairy. I have Dr Davis’s book and have gone to his website, but he doesn’t inform us on idiosyncrasies of L Reuteri.
I figured out what the problem was with mine. It was in fact the inulin. But, it wasn't the quantity of inulin that was the problem, it was the fact that I was adding it to warm milk. I suspect the inulin contains yeast spores which then proliferate for 36 hours in the warm milk resulting in a yeasty curdled yoghurt. Ever since I have started adding inulin to cold milk and then boiling them together and then allowing the boiled milk + inulin mixture to cool, the yoghurt turns out perfect every time. It makes no difference whether I start with capsules/tablets or with the yoghurt starter, it turns out perfect every time, as long as the starter I use is not from a curdled yeasty batch.
@@yasminpatel231 I never thought to add the inulin before scalding the milk. I bought a Luvele yogurt maker, but still having some small issues with texture. I think you are on to something here. Thank you for the tip.👍🏻
@@celiauzarski2064 Not a problem. You're most welcome. Let me know how it goes. I would be really interested to know.
@@celiauzarski2064 I also forgot to mention I use UHT milk (ultra heat treated in the UK) because it produces a creamy yoghurt as opposed to a grainy one, but I suspect you already knew this. The ultra high temperatures denature the protein globules in milk so the proteins don't form clumps but a mesh/gel at the molecular level and that is why you get a creamy yoghut every time with UHT milk. And even if it curdles, it is still edible.
So grateful to have this info, been really battling with my L Reuteri as it was super sour and I was thinking it was off. It also has small bubbles in it - like tiny air pockets? so it sounds like I must use less inulin to tame it a little?
6 weeks now making this custard. it was separating only while I was NOT using actual teaspoon to measure the 1T Inulin, I was using another scoop I thought was 1 T so when I did proper measure in my 6qt instant pot and I make it in the pot vs glass bc it makes the most custard (7 one-half cups) that I then mix with stevia, pureed blueberries and walnuts. No more separation
Im so happy for finding this video. Ive made 3-4 batches and keep getting curds and whey. 😢. I eat it but don't like it. Im going to keep trying because i really need stomach help.
I hope i find the trick soon. :)
It took me ~3 batches to start getting yogurt-like consistency - the initial ones were comically separated (very thick / almost hard top layer + completely liquid whey underneath) but I was determined to try this stuff even if it meant eating it like that, I was very happy to see things even out. I've been doing Reuerti + Gasseri / Coagullens (sp?) for 3 months now & have seen HUGE success after (honestly) decades of only somewhat helpful digestive enzymes & bitters!!! Personally I don't trust ultra-pasturized milk (aka "UHT" - manufacturers sometimes label the containers with this acronym instead of spelling it out) - I highly suspect it alters the proteins / other components into something that could be dangerous to consume (it creates milk that's shelf-stable for months - think about that for a minute), so I've opted to buy milk that's only "pasteurized", heat it to 195 degrees in the stove & cool it back down to 100 degrees before using. Thanks SO much Donna for your info & THANK YOU JESUS for this resolution / healing!! 👐🥲)
Dr. Davis has a video on making yogurt w/ultrapast half&half
YES! ALL PRAISE AND HONOR TO OUR KING JESUS CHRIST! Thanks for sharing =)
I switched to a different Jerusalem Artichoke Inulin (it was less cost)...what a mistake that was. I have tried every way. I have even tried a different kind of Inulin, Acacia Fiber, but no go. It foams up and out of the top. A few times I had to abort the process cuz it completely overflowed and it was all whey, even when I only filled my 1 quart jars 1/2 and I tried to use less fiber/inulin and less of the previous batch. Nothing worked. 6 batches later I had had it! But...when I previously used Micro Ingredients Inulin I had NO problems. So I reordered from Amazon. Hasn't arrived yet, but if this doesn't work I may have to try Donna's products. When I make my yogurt I heat the 1/2 & 1/2 up to 90 ish degrees to give the fermentation a head start.
I do not heat my half and half and mix the other half of the jar with milk. It come out creamy every time.
How is going now, better ?
I am also using a mix of both acacia fiber and Jerusalem artichoke and got cottage cheese and overflowing over the top. I was planning for my next one to reduce the inuline and starter
I heard Dr Davis say blades from a blender destroy the L Reuteri
Thank you so much for the help. I’ve had four failed batches so far but with your advice, I’m hoping for the next one will be great.
use only 1 T Inulin
I just found your TH-cam page after learning about the wheat belly and super gut books from dr william davis. I have someone in my family with auto immune problems and sibo/sifo/ibs so wanted to give this reuteri fermented dairy a try.
I completed my first starter yogurts with the pta 6475 dsm17938 bnr17 gbi30, 6086 strains inulin and organic valley ultra pasteurized half and half. I had no separation at all only a bit of cloudy water at the top. I came up with a diy sous vide method with stuff I already had from other projects. I use a styrofoam insulated box with lid put a plant seed starter heating pad and a programmable thermostat for temperature control. I put the heaing pad in the box then get a 6 quart pot or some kind of deep dish container fill it with warm water put the temp sensor wire into the warm water container put the box lid on. I like to warm up the half and half in the original carton box then add the insulin and shake then add the probiotic tablets finely ground and no gelatin capsules and shake again. Pour into jars and put the jars with lids on into the warm water container inside the insulated box. For recultured batches I use 2 tbsp starter and inulin per quart of half and half. I set my temp to 38c and it cycles the heating pad on/off as needed to stay at 37.5/38c with only a .5c deviation during the entire 36 hours.
I am the number crunching curious type and just had to know how much energy is needed to ferment stuff in a warm environment. So I got my kill a watt appliance power meter and checked the energy consumption. The heat pad draws 40 watts of power when it is on intermittently but thanks to the excellent insulation properties of the Styrofoam box, during the entire 36 hours the heating pad was on for only 9 hours. That is a duty cycle of 25% because 9 divided by 36 is .25 This was done in a stable ambient temperature of 22c indoors and 38c inside the box. the insulated box measured 55x25x35 cm or 48 liters. And I had 3 liters of water inside. the total energy used is 360 watt hours or 0.39 kwh. If the outside air temp was higher the total kwh would be even lower therefore more energy efficient. I think this very close to being the lowest energy use method possible. A yougurt maker maker or sous vide water bath will have to cycle on more often because of more heat lost.
Now that's what I call implementing! love it.
I have had success fermenting it at 97 and 98 degrees. When I did it at 100 from previous batch it did get cottage cheesy. When I do it from starter culture I have not gotten any separation. Only issues with using previous batch
Thanks so much for this information! It explains some problems I’ve had which have been discouraging.😊
I love this yogurt. Cooked first batches in large jars floating in hot tub. Perfect temperature.
❤ Hello, how do you maintain the temperature of 100 degrees Fahrenheit in a bath tub? Serious question.
@@thejojojo1111 outside human hot tub. Used large glass jars. They floated & bobbed. No leakage. Self stirring.
@@thejojojo1111 now I use device that regulated temp & has probe. Cost $20. Works great using crock pot.
What brand temp probe is it? This sounds super helpful! Thx!
@@evelyny7037 inkbird. Got 2 on ebay $30.
Dr. Davis said not to pre-heat the milk (half and half) when making L Reuteri ‘yogurt’. In other words, mix everything cold, and then ferment for 36 hours at 100 degrees. However, since ultra-pasteurized organic half and half is not available where we live, I have been mixing whole milk with cream. Therefore, I heat the milk/cream mixture to 180 degrees beforehand to kill competing bacteria. Is a 36 hour ferment too long if one is preheating the mixture ?
No, it’s not too long.
We don't have half and half here. Did you mix normal milk (here 3.5% fat) with heavy cream in a ratio of 50:50?
separation was giving me fits. letting the ferment go for the full 36 hours and using saved whey worked perfectly. Now my yogurt is almost always spot on. Thank you for this advice.
Can you explain further? You add only the whey to the next batch? None of the creamy top layer?
@@PlanetaryMATE Sure thing. You can add just the whey or the yogurt since the culture is in both. I was getting a lot of separation very quickly with new batches made from probiotic capsules and the non-whey portion was very cheese-like. I would just take it out of the machine thinking it was over fermented. Donna recommends leaving the milk to ferment for the full 36 hours since there is still growth occurring and using the saved whey for the next batch - and possibly reducing the prebiotic fiber a bit. Making the subsequent batches with the whey has worked very well. I now use 1/4 cup of the saved whey, two tbsp of inulin per quart in a 36 hour ferment.
@cdinaz Thank you so much, my friend! This is perfect! I'll be sure to give it a go :)
When it looks not so good, I use it as a mix. I’ll stir it in with chia, ground flax seed, oatmeal and some pecans at room temp so I don’t kill off the Reuteri. It’s pretty good and gets better once you acquire the taste a bit more and not be so dependent on a sweet breakfast. Americans have it so good that a lot of our taste buds require a lot.
My first batch was cottage cheese and whey but tasted good. The Ultimate Yoghurt Maker was too hot. I will be using my sous vide and really appreciate this. I am a new fan and will be becoming a steady customer!!!!!
This was gold! Thank you. Just made my first batch and it was very separated but still delicious and most importantly, packed with billions of L Reuteri
THANK YOU SO MUCH for this vid! I was freaking out coz my first batch (via Instapot) came out 1/2 cottage cheese with a strong cheese smell and 1/2 whey?! Now on to my second batch and hopefully THIS one will be GLORIOUS! LOL! So grateful for you, thank you! (HUUUGS) 🙏💖
Might want to set the temp a bit below 100. I've been running mine at 97 now and it reads 100 when I check the temp
@@hargrovegeneralgoods Thank you! I now get thick, hardly any whey, batches. ^_^
If mine separates I just pour it into my blender and mix it back together then u have a smooth beautiful tasting kefir!!
After you’re done , can you add protein powder to the finished yogurt? Vanilla protein might help the taste
So truly helpful, especially the overall "don't fret" message that instantly relaxed me~thank you! I'm about to make my first batch, after gather all three strains about a month ago. Wish I'd known about your culture, but that's okay- next time😁Samantha in AZ
*Does your starter culture contain the three strains Dr. Davis recommended I buy in capsule & tablet forms? I read the ingredients on your website, but didn't see the three names of the bacteria strains. Plz forgive my ignorance, as I'm still quite new to this🙃& have read so much on the various "yogurts" that can be made. It gets a little confusing on what's best, so I figured I'd start w/the three he listed; L-reuteri, bacillus coagulens, & L-gasseri.
Also, is the 36 hrs a critical stopping point, or is it ok- or even better maybe- to go past that? Thank you, in advance, if you have a chance to answer any of these questions.Sammy in AZ
@RV-there-Yet Just FYI.. I take my jars out of my yogurt maker at 36 hours and put them in ice water now because one batch, when allowed to cool down in the yogurt maker, got too sour (fermented too long). Dr. Wm Davis's book says it's best to stop at 36 hours; the bacteria begins to die off then. For what it's worth. Good fermenting!
@@cynthiadavis3102 So glad you mentioned this Cynthia. I've only just scanned through his book so far, after getting quite a bit of info online & from others on making the yogurt. Really excited to get going, but am realizing now that I need to slow down a bit & ask more questions~ as well as read the book! Thank you kindly for the info, it makes sense. *After this video, I also know not to worry if first batch is wonky, so that helps too. :)
*One more thing, if you don't mind~@@cynthiadavis3102 I've read a few people having trouble with placing or tightening lids on jars. Do you use a certain type of lid, and/or seal them down or just rest loosely on top of your jars? Thanks, Samantha
@cynthiadavis3102 thank you for that tip.
This is really helpful ❤😀
I've had great success in using the ultra pasteurized milk for the L Reuteri, but I'm attempting to shift over to using raw milk to see if it holds. After several batches using ultra pasteurized I've begun replacing it with 1 cup of raw milk per new batch. I'm up to using 2 cups of raw milk (half of the batch) and the results are a creamier and not quite as firm end product. It firms up more after refrigeration. I don't use a prebiotic at this point, only 3 tablespoons of the previous batch. I'm aiming to use only raw milk if possible. Cheaper and more nutritious.
Wait, so are you making it without heating your milk to 195*f first?!?
@@willowwhyte1104 Yes, I was for both milks. But I've now switched to a low pasteurized milk that has previously been heated to only 145F for 30 minutes. I do not preheat it before putting it in my yogurt maker. I stopped using the raw milk as I was not able to get it thick enough, and I stopped using the Ultra pasteurized after doing more research on the heat process. It destroys too much of the milk components. I'm still trying to dial in the most nutritious method. The L Reuteri seems to love fat, so I picked up some heavy whipping cream to try tomorrow. Maybe I can get it to thicken up better.
I think raw milk is very nutritious but its like two competing strong men… they both cant win when the bacteria are competing. Maybe use your raw milk for something else when wanting the enzymes, and heat your raw milk to 185 then cool to 110 before adding the probiotics (or 2 TLBS from the previous batch) when you want a creamy yogurt?
@@jonathonandketurah My understanding is that with the L reuteri, it needs closer to “body temperature”, & 110 would kill the L reuteri bacteria. Everything I’ve read says about 96 to 100 degrees is more ideal…
@@jonathonandketurah That's an idea. I make kefir now with the raw milk. I just finished cooking some Bifidobacterium with the low pasteurized milk and 1/3 cup whipping cream, not quite thick enough after 9 hours but I can tell from the pH level that I have a good colony. I'm now cooking L Reuteri with low pasteurized along with 1/2 cup whipping cream. We'll see. Thanks for the advice!
Thank you for all your great advice over the years. Just want to confirm L. Reuteri should be made with UHT? Oh I have been making it with the wrong milk. Thanks need to change my milk
if separate why not just stir/mix it all togheter before to put in the fridge to cool ? Any problem doing that? thanks
My first batch and after less than 24 hours it popped the lid off and made a mess. I am going to let it go another 12 and cross my fingers. It’s very thick and I am not using any “maker”. Just put in a room without a/c where the temp is around 88-92 degrees. Regular yogurt ferments well this way too.
Can you start a new batch from what you previously made or do you have to use the first batch in the jar? I’m just learning. Is there a video on this?
I always use what I just made and it turns out great.
I didn't have any issues with the first batch, its the subsequent batches that i can't seem to get right! It curdles, separates, looks like dried cottage cheese. HELP!
My first batch looked better than the second batch. What did I do wrong? I used to make great L. Reuterii yogurt but lately, every batch (first, second, third) are curds and whey. I am following the same process, using the same equipment (sous vide), and using the same innulin, BioGaia tablets, and ultra-pasteurized half and half. I am stumped.
Thank you for all the info! I’m so excited to get started on my yogurt making journey and my journey to healing my gut, my diabetes and depression. The depression is new to me. I had never experienced it before and it is dreadful! I’m ready to be free of that burden! 😊 I also ordered the book you mentioned. It should arrive today, Yay!
Hey! Get on milk kefir too! It acts as an Ace inhibitor! My friend with gestational diabetes has to test her blood sugar. When she has Milk kefir with a meal her blood sugar texts normal. When she doesn't it's elevated
I wish I had watched this video first.. we just made our first batch of L Ruteri “yogurt” and it had some separation. I let it chill in the fridge for a day and then we thought.. oh wait! We probably need to pour off the liquid, so we did that and then whisked the remaining yogurt and the texture was very thin.. like a thin sour cream. It smelled like butter milk and my wife tried it… she immediately spit it out and thought it went bad so we just threw the whole batch out… really wish I had found this video first. Now I’ve just started a new batch and looking forward to getting this right. Hope this works!
Thank you Donna for your great video, please could you advise if I can use the 3 strains, L reuteri, L. gasseri and coagulan as used in Dr davis SIBO yogurt when using coconut milk. I have made the SIBO yogurt using cows milk successfully and have made the coconut version with just the L reuteri with success but was unsure if you could use all these 3 strains together in coconut milk and if so could I use the SIBO combo from my last batch (cows milk) which has been frozen in my next coconut batch. Many thanks for any advise you can give x
Getting great results using just ordinary organic whole milk - 4% fat. We don’t have half & half in the UK
Please what organic whole milk did use and did you heat it first? Am in UK too so no half and half milk. I used recipe in Dr Davies book with single cream but didn't work. Not use if single cream or the prebiotic fibre. Trying again with whole milk...if you have any tips?
@kikipurrplefern374 also interested
@@kikipurrplefern374 Did you use cream only or cream and milk?
@@yasminpatel231 I have tried using UK Single cream was not successful. Now I using organic UHT Whole milk (UK) and it's turns out like sour milk with crumbly curds bits. So I just drink it hoping l reuteri still in there :)
@@kikipurrplefern374 Which UHT organic milk is that? The only UHT organic milk I could find is Yeo Valley semi-skimmed. Is that what you've used?
I don't understand your comment (5:15) that you don't get any L Reuteri until you get to the 30 hour mark. So what exactly is being activated for the first 30 hours, as the cutured dairy is expanding and separating into curds and whey?
It starts doubling exponentially at the 30 hour mark
What still puzzles me is that when doing the math, dr Davis says it doubles each 3h so let's say in the hypothetical case that your 2 tablespoons of the previous batch contain not 200 million but the double because it has been fermenting strongly. That means that to achieve the desired count of 260 billion per half cup, you finish 3h earlier so at 33h.
Imagine now if your 2 tablespoons contain even more let's say 800 million that means you finish by the 30h with the desired count.
It's difficult because there is no way to know how many are there exactly in each tablespoon from your previous batch
It means the fermentation really gets in gear from 30 hours to 36 hour mark.
I have been making this yogurt, and Dr Davis' SIBO yogurt for well over a year now. My 1st batches (with new microbes from the proper probiotic capsules/tablets) almost always separate, but my subsequent batches turned out perfect. I would start over after 5-8 batches, just to make sure I am still fermenting the proper microbes. The last 4 batches of l. reuteri (all new, because I didn't know what was going on) overflowed out of the jar, and appeared almost curdled. It smelled OK, and the texture was lumpy & beyond thick - it was almost cottage cheese-like. The first of the 4 batches was the last 10 tabs of a bottle I had for a while, assumed my tabs were bad, so I bought a new bottle and made 3 batches - all of them doing the same. I have double & triple checked that my sous vide is running the exact temp I set it to, I used the exact same prebiotic and brand of half & half I have been using this whole time, and the last run I did, I made a batch of a different strain that could be cultured at the same temperature, and it turned out perfect. I am frustrated that this is happening out of the blue, and only with this bacteria strain. I pulled the last jar when it started to overflow (at about 24 hours) and it just does not have the taste (or microbe count) I am desiring. Should I just make a subsequent batch off the whey anyway? I don't want to waste anymore ingredients.
Do you stirr it together again when seperated, before using it for the second batch? :)
Still waiting on my yogurt maker to show up. It seems that when you REALLY need something, it always get delayed. Can't find a yogurt maker locally that I can buy on the spot. Sad.
can you also just stir it when it seperated?
I used my immersion still which blended it but still liquid - all my batches better with 1 T Inullin
How would it be to make a 1/2 batch to start with since it is less desirable? Maybe a 1/4 batch? Then use the starter to make full batch.
Donna schwenk, I forgot to add inulin powder on my second batch. Did I kill the L. Reuteri bacteria?😢
Can I add coaco powder to the fermentation process?
How do you make a second batch?
I need help... Can I refrigerate my yogurt for a couple of days before I make a new batch with it?
Excellent insights Donna, thank you so much from downunder ✌️
Donna, what PH level do you recommend for creamy L-REUTERI yogurt?
Hi, my yoghurt has a yeast/cheesy yellow fat layer on top, any suggestions?
This happened to me only the first time. Thank you for the information!
Ugh...I cannot get this yogurt to turn out. The first few batches we're great. It has separated every time since. I've even started a brand new batch from new tablets and it does the same thing. After watching this I cut down my inulin to 1 T and lowered my temp to 99 and still got separation. I've wasted so much time and money it seems.
Oh how frustrating Cathrine...
Have you managed to perfect it?😀
No, I'm fixing to give it one more try. If it don't turn out this time I guess I'll throw in the towel.@@marianneellman1139
Same here I’m done not worth the frustration good luck
I'd bought the Ultimate probiotic maker, suddenly I couldn't make a good batch of yogurt. I returned the product and got something different and miraculously I make perfect yogurt every time, cause meet effect.
thank you so much for this information. Eva
Hi Donna. Is it possible to add raw honey to the L-ruteri while it cultured? I don’t want to waste any. Was hoping you may know the answer
Raw honey is anti-microbial, so I would imagine it will kill off the bacteria so probably not a good idea. Add the honey when eating the yoghurt. Just my two pennies' worth.
When Kefir separates, all you do is stir the solids back in the liquid and it's all good. Maybe you can do this with L. Reuteri?
I used the Ultimate yogurt maker, followed Dr. Davis' recipe to the tee. One bowl turned out grainy and watery and the other bowl looked normal. They both tasted sour like kefir. I guess I will try heating the milk first then adding the other ingredients. I'm not sure what I did wrong. I fed the yogurt to the dogs and I ate some anyway. We're all still alive and didn't get sick so I guess it's still safe even if it is grainy and watery. I strained some of the water off and whipped it up, but it was still very thin. Any suggestions from you pros out there?
Thanks so much for this video. My first attempt at this curdled so much and I was very disappointed but will keep going now and hopefully perfect it.
I will try it gagein, how much temperature in celsius ?
If there is separation, do you mix it to get rid of that before using some for the next batch?
Does ultra pasteurized lactose free milk work well with making yogurt? I’ve been using lactose free milk and going by directions and still get curds and whey. Too much liquid and looks like cottage cheese. Please help 😢
I would like to know to try this. 🎉
I believe the lactose is food for the probiotic as well as the inulin. The inulin is food for the extended fermentation after the probiotic has consumed all the lactose.
I tried lactose free milk for regular yogurt, with Chobani as starter. It came out great. Haven’t tried it for Reuteri.
My kefir grains made great kefir with ultra pasteurized milk however, the grains weren't growing/ multiplying. :(
Hi, can you share the details of how to make L reuteri kiefer please?
So do we use the entire separated batch and mix it up to make the next batch or toss the liquid and use just the solid
One of my improvements is all my skin tags are gone. Indigestion GONE, sleep better, hmmmm good stuff. I am waiting for a patch now, 1 hour to go!😊
!
Incredible about those skin tags! How long have you been eating this yogurt?
I started about the middle of October I believe. I used the L-reuteri from Dr. Davis web page. The rest from Amazon. I don't know if it has anything to do with this or not but When I eat pinto beans my glucose level dropped from about 100 to 87 the next morning. I did not eat any for a few days and the it was back up. Yesterday I had a very good Italian Lentil soup and this morning My glucose was 78. I am guessing that the yogurt along with the fiber from the Lentils or pinto beans caused this... or could it have?
@@jamescullins2709 That's excellent sugar readings, what I really need to lose weight.
I didn't even think about looking at skin tags! I've been working on sleep, bloat, and inflammation that causes joint pain.
@@jamescullins2709 Are you just consuming the L. Reuteri yogurt? Any other probiotics?
Wondering if someone can help. I’ve made 3 batches of L. Reuteri yogurt with Counrtyside Creamery ultra pasteurized grade A half and half, one tablet of Florida Herbal Pharmacy Lactobacillus Reuteri 20 Billion CFU 500 mg, and 2 Tbls of inulin powder. I let it ferment for 36 at 99* F. It came out separated and smelling VERY strong of yeast and tastes very very yeasty (not a good taste but not rancid). I made a second batch using a tablespoon of the first batch, and same thing happened: separated and yeast smell. Though the second batch was even stiffer, not as creamy. I sterilized all my utensils and bowls and was not baking or cooking anything else at the time to contaminate it. 🤷🏼♀️ made a 3 batch with only one Tbls of inulin and checked one of the containers at 24 hours. Not as strong of a yeast smell but already had a pungent yeast smell at that time. Anyone have any ideas?? Could it be too much inulin? Bad quality half and half? Wrong kind of L. Reuteri? Thanks in advance for any and all advice!!
I like to how to order this
?? I’m new to this process.
After I make it do I keep it in the fridge?
How do I keep some for the starter to start next batch ??
Thanks for this information!!
yes keep in fridge, i make mine in instant pot, in the pot then divide it into 7-8 half cup glass cups with lids made by pyrex, I never use a spoonful of a batch to make next batch bc I make next batch 5-6 days later and mine comes out fine each batch - I paid for the L. r pills - I'm going to use them!
So ya my first batch looks like cottage cheese. Thinking of mixing with hand mixer with wisxs on it, will it mix?
First batch using coconut milk was perfect however my second batch where I used the 2 Tbsp of first yogurt - it separated terribly. Recipe did say to bump the
Pre bio plus to 2 Tbsp when using the yogurt as starter- so maybe I should cut that back and try again!
My first batch is cooling in the fridge, so early days for me. I used the Ultimate yogurt maker with the 8 jar option and 7 out of 8 look fine, the other separated ... all poured from the same source, fermented for the same duration. I was guessing some contamination ... an unwanted additional bacterium. Maybe it's just random ...
QUESTION 3: What if I use raw-milk, will the reuteri like that? I understand the probiotic in the raw milk might compete with the reuteri.
This was SO helpful!! I have everything I need to make my first batch of L. Reiteri. But I hesitate because I don't want to mess it up. lol QUESTION: I noticed that Guar Gum is used as a thickener in some batches. Could I use "Glucci" (from THM) in place of the Guar Gum? Thank you for quality products. I am looking forward to continued healing - And Sleep!!
1 tab of inulin to how much half and half?
where to see the oat milk recipe mentioned in this podcast ?
Stay away from that garbage.
I took 2 table spoons from a batch . 1 quart of organic half and half. In the middle of making it I realized I forgot to put in the inulin . So , is it a good batch ?
Does someone knows how much carbs per 1/2 cup?
Zero carbs because the L Reuteri eats all the sugar.
@@8mora888 🙏🙏☮💝Thank you!
Does the whey liquid contain the same amount of L. Reuteri?
I know this isn’t the topic of this video but, I can’t seem to find the answer to this question anywhere. How long should you take/consume l. Reuteri yogurt? How long is it safe to consume? Should you take a break? Etc.
As far as I understand we need to consume it in a regular basis because dr. Davis and team haven't figure it out why exactly the l. Reuteri won't stay in the body, it goes away in couple of days, if I remember well he said in about a week. He suspects that l. Reuteri would need some other keystone species to be able to permanently take residence in the body. So until they discover how to do that, we have to eat it in a regular basis for their benefits. For info when a baby is born not by cesarean and if the mother had it, it passes it to the baby and takes permanent residence until antibiotics wipes it out
Can we eat more than 1/2 cup a day
Can we add other active cultivates?
I made my first batch, and it finished first thing this morning. I used 2 Tbsps. inulin powder, a quart of organic half & half, and 10 of the BioGaia tablets crushed. It came out very separated and with a strong smell and taste. I wasn't about to throw it out so I put it in my blender and added a scoop of chocolate collagen powder which masked the taste. Prior to consuming I had put in the refrigerator for 4-5 hours. Then this evening I had another serving the same as earlier today. My yogurt maker came with 8 small jars which hold I'm guessing 4 ounces each. So, I would have had two 4-ounce servings today. Is that too much? How much of the finished product can a person safely consume per day?
use 1 T of Inulin
Help me out please. My reuteri yogurt seems runny and thin. It has 3 layers. Bottom is white layer around 2cm, middle layer of curd around 1cm, the rest is another white layer on top. I made 1 liter yogurt using 35% whipping cream + 8% full cream milk. I use 10 tabs of bioGaia gastrus (blue), 2 tbs of NOW organic inulin. i crushed the gastrus tabs using ceramic lab mortar and pestle. i also made sure to stir all ingredients before pouring the rest of milk to make sure no inulin clumps. I run my pot for 36 hours but still turns out thin, so i run for another 6 hours, but still runny. I've tested pot temperature 2 days prior for every 2 hours, and also sterilised all the equipments. i also did throw it in fridge right after for 12 hours but still runny. could the probiotics have died during shipping? I live in Malaysia, probiotics shipped from US.
I had exactly the same experience with the first batch. I can’t find anywhere what went wrong. The milk and cream wasn’t ultrapasteurized. And I didn’t heat it. Do I have to? Lots of questions.
@@metteenstrom9794 she said to reduce the inulin, that helped my last batch
I started making it with 3.25% homogenized bovine milk, no inulin, in the instapot, 106f for 36-46 hrs...turns out great.
I am going to try Trader Joe's Goat milk which has no strong taste that milk usually has, hoping that goes well.
There is no sourness at all in my yogurt and very separated slightly cheese smell tasty but just one third of the batch is solid the rest is liquid. Is it l reuteri even if there is no sour test?
You mentioned a video making both reuteri and gasseri together but I don't see it in your video library? Can you provide the link in your bio? Also, what temp should you use in the yogurt maker if making both together?
QUESTION, what if you use about 500 billion of the reuteri strain, would you still have to let it ferment for 36 hours?
Hi! What would be the recipe for a second “double batch” of L Reuteri yogurt? I have a Luvele 2 quart maker and would love to make 2 quarts…ive just made my first batch …wondering how much of this I should put into a two quart batch…would it be 4(double) tablespoons…then how much Inulin?
When making your 2nd batch, how much of the first batch do you use as a starter?
spoonful