When I first made my first batch it didn’t turn out very smooth and separated a lot but I eat some and a few hours later I had flatulence and it smelled very bad! But my heartburn went away after expecting heartburn none nonstop for over a month, no matter what ate. But the The yogurt is like a miracle!! I have only had it for 3 days and my heartburn is gone!!! I am so happy!! And I will continue to make it until I get good at it! Because I truly believe in the healing process from it. Thank you Dr William Davis! What a miracle you are!!
I just made my first batch. It came out perfect! I used my dehydrator to make it. I covered the stainless steel bowl with a plastic wrap. Put it on for 36 hours at 100F. It is delicious. I put some keto cheesecake powder and lemon curd in it. It tastes just like cheesecake and just in one day I noticed better sleep. My morning exercise routine was the best I’ve done in years. I didn’t do anything different. Just had some of this. I’ll be eating this as a bedtime snack😋😋
I just used hot soap and water. All of my batches have been very successful. I would try the oven method for sure. I just don’t want another gadget/appliance. I already have enough to open a store 🤣
Thank you soooo much for all of your videos and your business. I will be a regular customer for life. I can't believe in just three days of eating this yoghurt how I feel. My energy is up. My gut is improving. Sleep better. Feel calmer and happier. WOW!!!!!!
Im on my 2nd batch making it with coconut milk/cream (organic can). I make mine with insulin & Manuka Honey. Oh My Goodness! Its so creamy & comes out great! I noticed benifits after 3 days. Now that im on my 2nd week im really enjoying it. 🙏💕✨️
@MrsDAllan62 I use one tablespoon. I tablespoon of Inulin. So I basically just replace one of the Tablespoons of Inulin with honey. I'm on my 5th batch & they have worked out perfectly. It's really gentle on the stomach with the Manuka Honey I find. Good luck!
Is there a tutorial for making a non dairy version using coconut milk? After 1st batch, can we use part of the batch as a starter with coconut milk version? Also, can I use coconut cream?
Thank you for this information. I hope you make a video showing how to make yogurt the right way for people like me who have never made yogurt. Muchas gracias
Just ate a jar of my first batch. Will have to take 1 tbs from curds & whey. Yummy tart as told it would be . The yogurt maker was tricky but did end up working. Love it. Thanks
@@tmgreen12Donna has the powder on her website aling with instructions. Well worth it. You will get lots of batches out of just 1 pkt of powder. There are, its either 4 or 5 pkts in the bag.
Thanks for the tips! My 2nd batch was a charm and I just started four quarts using 2 percent grass fed cow milk. I’ve noticed positive effects already. It’s a feeling of well-being and calm that is super pleasant. Looking forward to sharing this with so many!
What kind of container did you use to ferment 4 L of milk using the L. Reuteri? I’m currently looking for a device to accommodate at least 2L. I am thinking either an instant pot or a sous vide device. I want to get the lowest and largest temp range to cover all species. Thank you!
Just made this and it tastes amaaazing! I used organic half n half and it tastes as creamy and smooth as goat cheese and tangy like greek yogurt. I was surprised that my body is CRAVING it! Can’t get enough right now - may order more jars to keep more on hand! Have to get my kids on it!
Im glad to know you blend it without a problem. I am going to do the kefir and L. Reuteri blended. I have noticed wonderful benefits as well. Great sleep being one of them and also recovery time after exercise too.
Oh yeah… Amd I make mine in a nesco food dehydrator. I just mix up in a glass round dish that holds at least a quart, the put plastic wrap on top. Set it two trays down from the top. Turn the temp to 95 degrees for 36 hours and voila! Works great!
Good to know. My first batch was curds and whey. Used an EasyYo yoghurt maker.. topped up with more hot water after 24 hours (big mistake).. after 36 hours found it had exploded through the top in the linen cupboard where i had stored it! Haha.. have since ordered a luvele yogurt maker to set it at the correct temp. Quite a funny experience to be honest 😅. At least i know it was multiplying with goodness!
Great video! I’ve been making the l reuteri yogurt for 9 straight months, and experience almost all the benefits. The taste is amazing. Unfortunately, my wife doesn’t care for the taste, but prefers the store-bought yogurt instead.
@ That’s one of the benefits that I’m not too sure has changed. Maybe it’s improved slightly, not sure. If it did “improve”, it probably took a few weeks.
Great video, thanks Donna! I've just made my first batch of L. Reuteri yoghurt and had my first "dose" this morning. Looking forward to seeing the benefits!
Donna, My first batch of L.Reuteri was thick and creamy….but… my question and biggest concern is the smell of the yogurt. It has a strong SOUR milk smell, but not a rotten smell. Is this smell normal? I’ve never had store bought yogurt have this smell, even with the plain variety. I am so anxious to experience the benefits of this superfood and bring my health back. Hoping for an answer or suggestion to solve this issue. Lol, moments after posting this I followed the link you mentioned and got my answer! I will make a second batch using 1 tbsp of the whey and 1 tbsp of the curds from my first batch. I am so happy to be making this SUPERFOOD. Thank you! 🙏🏻
Hi there. I was having trouble with the whey separation so I heated my milk to 180 deg f then let cool to 100 deg then added the mixture and my yoghurt came out a lot better and hardly any whey
Comments on Luvelle’s site talk about making frozen cubes as stater and one fellow makes a large quantity from the first batched to limit possible contamination from later batches so the number of fermentations is increased before having to start with new tablets
I have made it several times and it has worked very well for me. I would like to make larger batches and appreciate your helpful hints you have put out in regards to that. I look forward to making more at a time. Our first culture was great. I used our whole raw milk and some cream which we pasteurized on the stovetop as we do with our regular yogurt. Thank you!
I did an experiment since I had 2 pints of organic ultra pasteurized half and half. I used those to make a batch of the L. Reuteri yogurt with the 3 T. prebiotics that was recommended after receiving my order of the starter (as apposed to the 2 I used the first time culturing our own milk). With the U.P. half and half, I experienced the seperation of the curds and whey during the 36 hour culturing time that had not happened when using our own milk and cream. I will keep making it with our own milk since I had better success = no separation, and it also recultured successive batches very well. Thought I'd let you know my results.
Got an insta pot with the sous vide function and that is working great! Getting ready to make my 3rd batch. YA, first batch was a bit freaky so glad you warned us about that! Second batch was much better, but still just a tiny separation and a tad runny. So for 3rd I will try using the 2% and see what I get. BUT...LOVING having it! Thank you so very much for the work you do!
Thank you so much Donna ❤ This is a life saver I did not know about L.Reuteri at all...even though I've made Kefir in the past. I first heard about this on Indigo Nilis channel..per SIBO..and found your videos with Dr Davis and so much more. I'm ready to get started making the yogurt this week. And really need it. Im going to give some to my dogs too. L Reuteri is very beneficial for their gut and immune system. Im setting it up with an oven light and thermometer. Thank you xx
I’m fascinated and so excited to try this! I’ve been making kefir daily for many years and we love it! Is there a COUPON CODE to use on your website where I would like to place an order for what I need to get started? Thank you for all the time you’ve invested to share tips with all of us!
@@AlisonDavies-zv5jq I have a six tray Cosori. I take trays out and put the plastic tray in bottom. I also have an oven thermometer that goes Dow to 100 degrees. I preheat it for 5 minutes then put in LR and set at 100 for 36 hours. It’s wonderful and I didn’t have to buy another appliance.
I just learned about kefir this week and bought it at the supermarket it has l reuteri on the label and is made by lifeway is it still a good product of is making you're own more beneficial
I started eating this kefir at a friend’s house while away from home. My sleep was terrible and diarrhea did not go away. I love kefir and will be making it. Only adding comment for variety. Everyone is different. I’m back home now and sleeping better. My friend sent me home with some kefir so I’ll be continuing it.
@ I made my own for longer period of time, then abandoned the cumbersome process. I make kefir from kefir grains with local organic raw goat milk just with ambient room temperature. Good enough for me! All the benefits people describe I get from carnivore diet. The dairy even fermented causes gas.
That’s GREAT to know! I’ve been watching videos made with instapots. Mine is a duo. I’m going to test the temp. Do you make it right in the pot or use water and jars?
Well I guess I will have to go over and buy some of this stuff. I have a Sous vide machine. Thanks for this information. By the way for those who don’t have a yogurt maker getting a Sous Vide machine will get you more bang for your buck. You can fix steaks to a certain temperature, as many as you can put in the container. You can fix perfect poached eggs. Jars of scrambled eggs with whatever you want in it… and of course yogurt!
How long can lreuteri keep in the fridge? What is recommended daily portion? I have been making this for a year. 76 years old. Seems to work great. Somewhere I saw somewhere - less than one week in fridge before it starts to deteriorate.
For anyone interested and who uses Stevia as a sweetner A 2014 study published in Letters of Applied Microbiology tested the sweetening compounds contained in stevia against 6 different strains of Lactobacillus reuteri and found that they inhibited the growth of all of them
@@gamingchannnel2845I'm thinking the commenter is warning against the use of stevia, both in making L. reuteri yogurt and in other ways, because it inhibits growth of L. reuteri and other presumably beneficial gut microflora. It's not clear to me why anyone would want to sweeten this yogurt anyway. It tastes fine as it is.
I watched Dr Davis speak on a video about this , and want always boggles my mind he says that it won’t populate the gut .. you’d have to keep ingesting it to get the benefit ... trying to understand why it wouldn’t .. do you have a take on that Donna ? Thank you so much for all you do and this video
This is a very good question. There are no real controlled studies on what happens inside us with ingestion of this chronically for 20 years. Does it imbalance another important bacteria ?
I do know that Donna taught me that kombucha has to be continually drank for it goes in and does it's "cleaning out" and in a few days leaves your body. I don't know if this is the same way, but why wouldn't we want to eat something so fantastic often just to ensure we've got it!! Like any other healthy bacteria it has to be fed to stay alive and, me for one, don't always eat properly.
I read his Super Gut book and it’s because some strains are transient by nature, meaning they only stick around in your gut for a few days and then they are gone, thus why you must continue to eat them on a regular basis to repopulate your gut. Others colonize, but some are transient.
I just started making L Reuteri with a Luvele. First batch perfect with organic half and half ( some whey as on videos) but, the second batch had more whey and the top was crumbly and not edible. What did I do wrong? Should I trust the temperature control (100 degrees) with the Luvele machine?
I am having the same experience. First batch perfect just made a double batch using UP milk and it’s totally separated. Don’t know how I’m Supposed to eat this now? Doesn’t appear we have any replies here to help. Do I mix it up? Or just eat the thick part??
I just made my first batch in a Luvele machine and it separated. In other videos Donna says that the curds and whey can be used to seed a new batch and that the curds and whey can be eaten and put into smoothies( if you don't like the taste). The curds and whey have all the benefits of l reuteri.
Food is medicine! I can not wait to try this. Donna, I bought my kefir grains from you in 2014 and they are still going strong and I have given lots away.
I have done kombucha and cultured vegetables for many years. You have taught me so much! And have gotten a few others started on the kombucha. I was making milk kefir but after your podcast on how dairy kefir still can aggravate allergies I changed to Ripple (almond milk). It got too much to make the hubby milk and me almond so I just kept up with his. I still deal with allergies, although I can't give up my kombucha and cultured vegetables! Does this yogurt have the same allergy aggravation that the kefir does? If I were to use Ripple instead of dairy do the benefits decrease as they do in kefir? Thanks for ALL YOU DO DONNA!! And may God BLESS you!!
Love your channel. Thank you. I made my first batch and read it is ok to freeze the starters. It was mentioned to flash freeze using ice bath and then putting in freezer. Then...I heard the opposite. Anyone know for sure which is accurate? I know it might be too late for the batch I have.
I am wanting to make more yogurt as I want L.Helveticus (anxiety) mixture with L. Reuteri. I will have too much yogurt to eat. Can I freeze large amounts of ready to eat yogurt?
Great resource! Question: Is it better or more effective to eat the L-Reuteri, L-Gasseri, and the L-Coagulans all separately, or are they as effective when made into 1 yogurt with all 3 combined?
Donna, did you test for SIBO before making this jogurt? In the book, it recommends testing and cleaning our GI tract before starting on the jogurt to fully reap the full benefits of L Reuteri. Just wondering if you did this first? ❤
Just diagnosed with SIBO after years of diarrhea, bloating and gas. After reading Super Gut I insisted my gastroenterologist do a breath test. Sure enough tested positive. He is placing me on a 14day antibiotic course and a FOSMAD diet. My question is just doing the L reuteri yogurt, would that correct SIBO without modifying my diet (Keto) or needing to take the antibiotic
I have methane sibo. Going to make this yogurt. I am not taking antibiotics. Trying antimicrobial instead. Did you make this yogurt yet and did it help?
@@karenzimmer7607 i did the yogurt and I love it I have found some improvement with symptoms but only been eating it short time. I like i can have yogurt again that has many healthy benefits to it than store bought yogurt
Apparently the SIBO yogurt has l reuteri, l gasseri, and b coagulans in it. Indigo Nili channel has the details and how to make it. I make the strains separately and then consume them together. B coagulans require a higher temp to make so I make them separately to avoid killing the other two which need a lower temp.
That’s exactly how mine came out…the yogurt looks good but a lil yeasty smell… I’m wondering if I need to put in a lil less prebiotic next time…I’m just wondering if it’s safe to eat?!
Can you please find out what laboratory Dr. Davis uses to certify the l-reuteri bacteria count in the 36 hour ferment? I am a user and do feel great but a friend asked me and I can’t find a reference. Thanks
I made my first batch and it was fine! It wasn't all separated! I am eating it. If I"m right, I only have to add 2 tbsp's added to the second batch and on and on like that? Nothing else added? Heat to about 101 and then dump into jars and heat for 36 hours????? Thanks
Hello, I live in Australia and cannot buy any half&half milk. Could I mix 1 litre of UHT whole milk and mix it with 250 ml UHT cream to achieve a similar result as if using half&half milk?
Donna, I'm 44 have been on many probiotics (kefi...milk and water), kombucha, ect... they always help my leaky gut autoimmune stealth infection nightmare... they are all great... My question is... To simplify my life I am planning to just ferment L. Reuteri in the Luvelle machine once a week. Do you think I should add regular kefir brewing so I get a mix of probiotics? Or should I just let the L. Reuteri colonize and party for a while? I understand it doesn't stay in the gut very long and needs be replaced every few days... Any insights... thank you for the podcast....
Dr. William Davis, MD invented this process for culturing L. Reuteri, and he strongly discourages trying to culture a mix of probiotics. Apparently, L. Reuteri is fairly delicate and prefers to culture at approximately 100 degrees farenheit, the temperature of the human body. This is a significantly lower temperature than what is preferred by most other microbes. If you try to culture multiple probiotics with the L. Reuteri, you will either kill the L. Reuteri because the culture is too hot, or the L. Reuteri will grow, but the other microbes will not because the culture is too cold. Dr. Davis suggests that you make your L. Reuteri separately. Dr. Davis gives detailed information in his book "Super Gut," and also on his website.
I’m seeing people use different instapots. I’m waiting on my capsules to arrive and I do have an instapot duo. I’m going to test the yogurt setting temperature, straight in the pot, and sitting jars in water. They’re several videos out there. I do make milk and water kefir.
Also, I saw someone take the leftover from their 1st batch not mix it, and poured into ice cub trays and freeze. Is that a thing to do? I don’t wanna lose the benefits?
I am guessing a sponsorship? I would recommend to stick with biogaia due to the strains used. BioGaia uses (L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475) which have been used in all the studies that indicate all the benefits people are quoting (in mice) Cutting Edge uses "L Reuteri LR007 strain" which does not really pop up at all in the research.
yes ~ this is interesting. I went back and forth between both the BioGaia and the Cutting Edge ... sticking with BioGaia now although Dr. Davis also recommends Cutting Edge. It's a question I have too ~ please let me know if you learn more.
actually ~ going thru Donna's site, on answering questions about L. Reuteri: "Our L. Reuteri Superfood contains a high concentration of the LR007 strain of L. reuteri. Check out these study results. Here is what Dr. William Davis states in his book Super Gut about our starter. "Another option: a starter making kit using a different strain of L. reuteri that, in preliminary experience, yields many of the same effects, called “LR Superfood Starter.”
Hello Donna, I am new at your channel and new on L Reuteri and L Gasseri, I have couple questions and hopefully you will see my posting, I made one batch of L Reuteri then a second batch using the first batch and the taste was great like cream cheese, now I did a batch of L Reuteri and add L Gasseri the texture is perfect very creamy almost like cream cheese but now the taste is sour even I didn’t add to much of Inulin about 1 tablespoon and 1/2. My question is it will be better to do the batches separately of L Reuteri and separate batch of L Gasseri and at the time of taking get 1/2 of each or it is just find the way I am doing it even do it is now sour. Thank you we appreciate your experience and expertise. Frank from Orlando Florida.
Thanks for the great video. I have been taking the yogurt for 3 weeks now. I am curious if it’s ok to stop taking the yogurt . I have a vacation coming up where I won’t be able to have the yogurt for a week or two. Do you think that will be ok?
Dr. Davis says it should not be processed in a blender bc it will kill the L. Reuteri microbes but I have heard you say you can use in a blender and the L. Reuteri microbes will be fine. Can you please clarify this Donna?
What's a really good sous vide device? The one on your website onlgot 4.2 stars and the temp control was a big issue. Is there another brand u recommend?
1st time making it. I mistakenly went pass the 36 hours; did like 48 instead of. But my yogurt maker shuts off after the timer goes off so idk if it continued to cook. Question is, is it still good? Can I still use that bath to make my 2nd batch or do I hv to start all over?
Is it best to heat the ultra pasteurized milk to make the yogurt thicker, along w the inulin? I saw someone say they heat both together so thst the inulin will be more sanitized and the yogurt thicker and Less prone to separate/contaminated
Don’t use UHT, it will not have all it needs. Use low temp pasteurized or organic/integral. The key is to have more than 3,5% fat. That’s why they ise half-half whicjh is 50%milk and 50% sour cream.
My very first batch completely separated producing hard curd and lots of whey and a yellow layer of cream on top. It smelled like cheese. Next day out of the fridge it had a much stronger cheesy smell, a very smelly cheese. For the second batch, I used 1 litre UHT milk with 150ml double Jersey cream. Heated both together on the stove. Cooled the milk to warm. I didn't use a thermometer, just my little finger. It felt just lower than body temperature. I then added about five tablespoons of whey from the smelly batch and 1 flat tablespoon of inulin. I tested the yogurt after 16 hours of fermentation, just to check the progress. I couldn't believe how incredibly creamy and mild it was. It will probably get tart by the end of 36 hours, but it actually has that clean yoghurt smell to it. My yoghurt maker is set to 40 degrees, but I am convinced that in reality it is heating the yoghurt up to around 36 degrees. I will have to check with a thermometer. But for the moment it seems to be working, so will continue to use it this way. I combined all my three bugs at the very beginning, all three specific strains recommended by Dr William Davies. Now I don't know exactly how many of each bacteria are in the blend. One thing I thought of using is a pressure cooker to heat Jersey milk in to denature the proteins as much as possible to get that creamy texture. They don't make UHT Jersey or Guernsey milk. It's a thought, and will be experimenting over the next couple of weeks and will start again with monocultures instead of throwing the three bugs together.
@@suzananda Unfortunately, I've not got around to getting a pressure cooker yet specifically for milk. I do have a pressure cooker but I use that for pulses. For the time being, I'm using normal UHT milk full fat. It seems to be working. it's not ideal but it does produce the creamiest yoghurt, no graininess that I get with non UHT milk.
HI, is it ok to freeze my first batch in half cup portions and use these as starters for new batches? Does it matter if the frozen portions get ice on them?
I want to try this but I have never been able to eat yogurt or kefir. I can eat other dairy but there is something about the fermented dairy. It is not die off. I am also nervous about the inulin because that has bothered my gut before too.
I’m just learning about l reuteri and it’s many health benefits. Love the way you explain everything. Do you have a video making l reuteri with a suvee ? Also , which suvee device would you recommend? Thank you😊
What happens if the lids are loose and it overflows into your sous vide water? SV Water is cloudy. Still have 21 hours left and I don’t know what to do! 😭 is it ruined? Help!
@myhusbandsrib not sure what you mean. After a batch of yogurt, just scoop about a TBS of it, even days later... and freeze in molds or some container and freeze. When ready to make a new batch, thaw it out and add to next batch instead of capsules
I made L reuteri yogurt and it came out really good. After using about 3 days I start getting pain in both arms and hands. It could be from heightened immune system. I had similar pain when I used Ashwaganda. I have to stop because pain is really bad.
I hope you are back to it! When you experience pain from doing something helpful for your body you have to grit through it because healing is right around the corner. We have to remember if we have been damaging our bodies in anyway, some people decades, then the healing crisis can be very painful and tidies and sometimes equal to the amount of mistreatment time. However, you should be experiencing slight gains along the way, which in turn will keep you moving forward.💡😃
I have just made my first yogurt and it hasn’t worked out Lots of way and looks like cottage cheese I’m in Australia we don’t have half n half . I did put a bit of extra cream in Can I use this batch for the second batch . I used a yogurt maker for 36 hrs It doesn’t taste nice but do I still eat it . I was so excited Thank you
You can make your own half and half, it’s 1 part cream (usually 35% cream or could be called whipping cream or cooking cream) and 1 part whole milk ( usually 3.8% fat milk, or called full fat milk). Hence half and half.
I've seen recommendations for making SCD (24Hr ferment) goats milk std yogurt, to denature the milk - hold it at 82C for a full 30 minutes, to help it to thicken up.
This is so exciting! Can’t wait to try! How much of this yogurt do you eat per day for all the benefits you mention? I’m dairy sensitive but can handle most yogurt alright. I would be interested in making it with almond or coconut milk... even goat, if that works. Thanks for posting this!
My first batch with organic grass fed half and half was almost perfect. I used l reuteri, acidipholus, and rhamnosis blend. Beard at 71 growing WAY faster! no difference yet in muscles but Ive been training hard for years. i started on just the 2.5 billion cfu pills for 2 weeks first. Second batch is on now with just L reuteri strain. Will update.I used type A2 half and half this time. Its a less problamatic milk for lactose intolerant folks. Wonder if the bugs like it better?
I've been having odd results. My first attempt using the tablets was totally hit and miss. A good batch and then curds and whey back and forth. So I started over. New batches are nice and thick, but have a thin layer of mold on top. I've tried using different containers, water or no water in the bottom of the Instant Pot with sou vide option. It is beautiful and thick, but the mold it driving me crazy.
Are you sterilizing the jars and the utensils before making the yogurt? I am sterilizing all my utensils and jars I use and let them all cool before I start making it.
My hair is coming back!! I am so pleased... I am 75 and my skin is getting clearer and that hair is coming back!!!
Praise the Lord!
Congratulations ⭐️ that is wonderful.
That's really good to know. Thanks for sharing. Do you mean you're getting more strands of hair or that each stand is getting thicker?
That is very encouraging to hear. I turn 75 next month, so looking forward to some improvements.
Thank you
As far as the empathy goes, this yogurt should be a mandatory food requirement for all politicians.
When I first made my first batch it didn’t turn out very smooth and separated a lot but I eat some and a few hours later I had flatulence and it smelled very bad! But my heartburn went away after expecting heartburn none nonstop for over a month, no matter what ate. But the
The yogurt is like a miracle!! I have only had it for 3 days and my heartburn is gone!!! I am so happy!! And I will continue to make it until I get good at it! Because I truly believe in the healing process from it. Thank you Dr William Davis! What a miracle you are!!
„I have so much muscle, it kind of freeks me out” I love you Donna ❤️❤️❤️
I’ll make sure I cross the street if I see you walking in my direction 😂
I just made my first batch. It came out perfect! I used my dehydrator to make it. I covered the stainless steel bowl with a plastic wrap. Put it on for 36 hours at 100F. It is delicious. I put some keto cheesecake powder and lemon curd in it. It tastes just like cheesecake and just in one day I noticed better sleep. My morning exercise routine was the best I’ve done in years. I didn’t do anything different. Just had some of this. I’ll be eating this as a bedtime snack😋😋
Did you stetilize everything? Wondering if I can just make in my oven with the light on?
I just used hot soap and water. All of my batches have been very successful. I would try the oven method for sure. I just don’t want another gadget/appliance. I already have enough to open a store 🤣
I actually use a dehydrator.
Do you think this could give vegan Cheese a cheese flavor?
@@lauratempestini5719 No. I would try nutritional yeast for that.
Thank you soooo much for all of your videos and your business. I will be a regular customer for life. I can't believe in just three days of eating this yoghurt how I feel. My energy is up. My gut is improving. Sleep better. Feel calmer and happier. WOW!!!!!!
I'm starting to heal!! I feel way better!
Im on my 2nd batch making it with coconut milk/cream (organic can).
I make mine with insulin & Manuka Honey. Oh My Goodness! Its so creamy & comes out great!
I noticed benifits after 3 days.
Now that im on my 2nd week im really enjoying it. 🙏💕✨️
How much honey do you use?
@MrsDAllan62 I use one tablespoon. I tablespoon of Inulin. So I basically just replace one of the Tablespoons of Inulin with honey. I'm on my 5th batch & they have worked out perfectly. It's really gentle on the stomach with the Manuka Honey I find. Good luck!
@@katb-t7204 TY just ordered it
@MrsDAllan62 good luck!
Donna, please make a video on how to make the yogurt. Thank you so much.
Look up Indigo Nili YTube she makes it.
Thank you so much, I will look it up.
Is there a tutorial for making a non dairy version using coconut milk? After 1st batch, can we use part of the batch as a starter with coconut milk version? Also, can I use coconut cream?
There is also a recipe for it in the book, GUT HEALTH. You can get it at the library. I bought a Luvele yogurt maker. It works great. Good Luck!
This IS the video. She said you can go to her site and she even has an FAQ if you need more hand holding
Thank you for this information. I hope you make a video showing how to make yogurt the right way for people like me who have never made yogurt.
Muchas gracias
Just ate a jar of my first batch. Will have to take 1 tbs from curds & whey. Yummy tart as told it would be . The yogurt maker was tricky but did end up working. Love it. Thanks
Has completely eliminated my diarrhea that I have had for at least 30 years. Also I am sleeping like a baby!
Could you please share what strain of L.Reuteri you used?
Wow!❤
@@tmgreen12Donna has the powder on her website aling with instructions. Well worth it. You will get lots of batches out of just 1 pkt of powder. There are, its either 4 or 5 pkts in the bag.
How good...🎉
Curious how long it took for the effects of bowel movements and sleep to happen. Also how often did you eat tge yogurt? Thank you!
Thanks for the tips! My 2nd batch was a charm and I just started four quarts using 2 percent grass fed cow milk. I’ve noticed positive effects already. It’s a feeling of well-being and calm that is super pleasant. Looking forward to sharing this with so many!
What kind of container did you use to ferment 4 L of milk using the L. Reuteri? I’m currently looking for a device to accommodate at least 2L. I am thinking either an instant pot or a sous vide device. I want to get the lowest and largest temp range to cover all species.
Thank you!
Try a dehydrator! Mine came out perfect and it is such a handy item😎
Thank you Donna you have a big heart Dod bless ❤you
Very helpful Donna. I appreciate all of the information and emotion you put into this. Including the talking yogurt pot.
😂
Just made this and it tastes amaaazing! I used organic half n half and it tastes as creamy and smooth as goat cheese and tangy like greek yogurt. I was surprised that my body is CRAVING it! Can’t get enough right now - may order more jars to keep more on hand! Have to get my kids on it!
Im glad to know you blend it without a problem. I am going to do the kefir and L. Reuteri blended. I have noticed wonderful benefits as well. Great sleep being one of them and also recovery time after exercise too.
Kefir and L Reuteri blend, does that mean mixing kefir and l reuteri yogurt?
Please elaborate...
Would like to know too!
Oh yeah… Amd I make mine in a nesco food dehydrator. I just mix up in a glass round dish that holds at least a quart, the put plastic wrap on top. Set it two trays down from the top. Turn the temp to 95 degrees for 36 hours and voila! Works great!
Thank you! I was wondering about this
Thanks I was wondering about that.
Excited..I have had the Excalibur 9 tray for years but never use it, now I have a great use for it
Good to know. My first batch was curds and whey. Used an EasyYo yoghurt maker.. topped up with more hot water after 24 hours (big mistake).. after 36 hours found it had exploded through the top in the linen cupboard where i had stored it! Haha.. have since ordered a luvele yogurt maker to set it at the correct temp. Quite a funny experience to be honest 😅. At least i know it was multiplying with goodness!
Lol, we learn from our mistakes! 😅
Donna - your super. thanks for your sharing your experience !God Bless You!
Great video! I’ve been making the l reuteri yogurt for 9 straight months, and experience almost all the benefits. The taste is amazing. Unfortunately, my wife doesn’t care for the taste, but prefers the store-bought yogurt instead.
How long did it take before your mood improved?
@ That’s one of the benefits that I’m not too sure has changed. Maybe it’s improved slightly, not sure. If it did “improve”, it probably took a few weeks.
@@skipmcelhenny7325 how long have you been on it? I just read it nevermind
I am on my third quart , I can’t get over the vivid dreams , they are unbelievable,
Is there an explanation?
Have you continued using LR yogurt and still have the vivid dreams? I barely ever recall a dream and miss that.
My wild guess, it could be more nutritions absported, your brain will do somthing harder as usual for healing while you are sleeping.
Which capsules did you use? Can any L Reuteri capsules be used?
Can I use goat milk
@@lorishellman1263
Donna talks about goat milk in this very video.
I made it with heavy cream after 3 failed attempts with half and half. The heavy cream worked amazing
Hi, what is the proportion of heavy cream, with 1 quart of whole milk please ? thank you
Great channel…thanks for your time.
Made my first batch. Huge separation and consistency of feta cheese. Super delicious!! Hope it is ok to eat
Great video, thanks Donna! I've just made my first batch of L. Reuteri yoghurt and had my first "dose" this morning. Looking forward to seeing the benefits!
Hi, have you noticed any positive benefits? Thanks
Donna, My first batch of L.Reuteri was thick and creamy….but… my question and biggest concern is the smell of the yogurt.
It has a strong SOUR milk smell, but not a rotten smell.
Is this smell normal?
I’ve never had store bought yogurt have this smell, even with the plain
variety.
I am so anxious to experience the benefits of this superfood and bring my health back.
Hoping for an answer or suggestion to solve this issue.
Lol, moments after posting this I followed the link you mentioned and got my answer!
I will make a second batch using 1 tbsp of the whey and 1 tbsp of the curds from my first batch.
I am so happy to be making this SUPERFOOD. Thank you! 🙏🏻
Hi there. I was having trouble with the whey separation so I heated my milk to 180 deg f then let cool to 100 deg then added the mixture and my yoghurt came out a lot better and hardly any whey
I make it with ultrapasteurized half and half all the time and I don't have trouble with separation.
@bellajones12345 hi. We don't have such thing as half half milk here
Thank you so much Donna. Love from the Philippines
Comments on Luvelle’s site talk about making frozen cubes as stater and one fellow makes a large quantity from the first batched to limit possible contamination from later batches so the number of fermentations is increased before having to start with new tablets
I have made it several times and it has worked very well for me. I would like to make larger batches and appreciate your helpful hints you have put out in regards to that. I look forward to making more at a time.
Our first culture was great. I used our whole raw milk and some cream which we pasteurized on the stovetop as we do with our regular yogurt.
Thank you!
So glad it's working well for you! It can be tricky at first but is so worth it!
I did an experiment since I had 2 pints of organic ultra pasteurized half and half. I used those to make a batch of the L. Reuteri yogurt with the 3 T. prebiotics that was recommended after receiving my order of the starter (as apposed to the 2 I used the first time culturing our own milk). With the U.P. half and half, I experienced the seperation of the curds and whey during the 36 hour culturing time that had not happened when using our own milk and cream. I will keep making it with our own milk since I had better success = no separation, and it also recultured successive batches very well. Thought I'd let you know my results.
Hi there. Have you ever made 2 litres at a time ? If so, what quantities did you use ?
Got an insta pot with the sous vide function and that is working great! Getting ready to make my 3rd batch. YA, first batch was a bit freaky so glad you warned us about that! Second batch was much better, but still just a tiny separation and a tad runny. So for 3rd I will try using the 2% and see what I get. BUT...LOVING having it! Thank you so very much for the work you do!
Thank you so much Donna ❤
This is a life saver
I did not know about L.Reuteri at all...even though I've made Kefir in the past.
I first heard about this on Indigo Nilis channel..per SIBO..and found your videos with Dr Davis and so much more.
I'm ready to get started making the yogurt this week.
And really need it.
Im going to give some to my dogs too. L Reuteri is very beneficial for their gut and immune system.
Im setting it up with an oven light and thermometer.
Thank you xx
Great video. We're ready to gobon this , some great tips.
I’m fascinated and so excited to try this! I’ve been making kefir daily for many years and we love it!
Is there a COUPON CODE to use on your website where I would like to place an order for what I need to get started?
Thank you for all the time you’ve invested to share tips with all of us!
I make this from Dr Davis’ recipe and do it my dehydrator with a thermometer at 100. It is so creamy and wonderful.
What type of dehydrator do you have? I have a 9 tray dehydrator. Would I take out trays and place my 1 or 2 L of milk on the bottom tray? Thank you!
@@AlisonDavies-zv5jq I have a six tray Cosori. I take trays out and put the plastic tray in bottom. I also have an oven thermometer that goes Dow to 100 degrees. I preheat it for 5 minutes then put in LR and set at 100 for 36 hours. It’s wonderful and I didn’t have to buy another appliance.
@@starfire8221 thank you very much for replying! Now I can save money using something I already have! Cheers!😃
@@AlisonDavies-zv5jq great. Enjoy
I just learned about kefir this week and bought it at the supermarket it has l reuteri on the label and is made by lifeway is it still a good product of is making you're own more beneficial
I started eating this kefir at a friend’s house while away from home. My sleep was terrible and diarrhea did not go away. I love kefir and will be making it. Only adding comment for variety. Everyone is different. I’m back home now and sleeping better. My friend sent me home with some kefir so I’ll be continuing it.
You need 4 weeks for it to work, cause the first week the bacteria will just fight with each other :)
@ I made my own for longer period of time, then abandoned the cumbersome process. I make kefir from kefir grains with local organic raw goat milk just with ambient room temperature. Good enough for me! All the benefits people describe I get from carnivore diet. The dairy even fermented causes gas.
My instant pot has a non-adjustable yogurt setting. I’ve spot checked many times and my probe always says 100 degrees F.
That’s GREAT to know! I’ve been watching videos made with instapots. Mine is a duo. I’m going to test the temp. Do you make it right in the pot or use water and jars?
@ I use a glass bowl no water
We need Step by step video , with a list
@@paigeravenwood9773 Has anyone had any herxing side effects? I did and had to cut back.
Well I guess I will have to go over and buy some of this stuff. I have a Sous vide machine. Thanks for this information. By the way for those who don’t have a yogurt maker getting a Sous Vide machine will get you more bang for your buck. You can fix steaks to a certain temperature, as many as you can put in the container. You can fix perfect poached eggs. Jars of scrambled eggs with whatever you want in it… and of course yogurt!
Can I ask what brand you are using?
@@ssmidt2672 It was a gift from our youngest son. I can’t think of the name right now. I will look in a bit.
@@ssmidt2672 It is a Kalorik.Sous Vide.
@RhodeToPrepping Thank you!
How long can lreuteri keep in the fridge? What is recommended daily portion?
I have been making this for a year. 76 years old. Seems to work great. Somewhere I saw somewhere - less than one week in fridge before it starts to deteriorate.
10 days
Mary’s Nest said 10 days in fridge.
For anyone interested and who uses Stevia as a sweetner
A 2014 study published in Letters of Applied Microbiology tested the sweetening compounds contained in stevia against 6 different strains of Lactobacillus reuteri and found that they inhibited the growth of all of them
Would you add the stevia during the preperation process or after the batches have been made, and how much should you add?
So you shouldn’t add stevia to the fermented dairy when you eat it?
@@gamingchannnel2845I'm thinking the commenter is warning against the use of stevia, both in making L. reuteri yogurt and in other ways, because it inhibits growth of L. reuteri and other presumably beneficial gut microflora. It's not clear to me why anyone would want to sweeten this yogurt anyway. It tastes fine as it is.
Do not add sweetener of any kind to the fermentation process. It will kill the live culture strains. Add sweetener when you consume it.
I watched Dr Davis speak on a video about this , and want always boggles my mind he says that it won’t populate the gut .. you’d have to keep ingesting it to get the benefit ... trying to understand why it wouldn’t .. do you have a take on that Donna ? Thank you so much for all you do and this video
This is a very good question. There are no real controlled studies on what happens inside us with ingestion of this chronically for 20 years. Does it imbalance another important bacteria ?
Thk u Donna.
I do know that Donna taught me that kombucha has to be continually drank for it goes in and does it's "cleaning out" and in a few days leaves your body. I don't know if this is the same way, but why wouldn't we want to eat something so fantastic often just to ensure we've got it!! Like any other healthy bacteria it has to be fed to stay alive and, me for one, don't always eat properly.
I read his Super Gut book and it’s because some strains are transient by nature, meaning they only stick around in your gut for a few days and then they are gone, thus why you must continue to eat them on a regular basis to repopulate your gut. Others colonize, but some are transient.
Dr Davis says these numerous strains live in colonies and unless the mix is exactly right they are not sustained in the gut .
Amazingly helpful video. Can't thank you enough.
I just started making L Reuteri with a Luvele. First batch perfect with organic half and half ( some whey as on videos) but, the second batch had more whey and the top was crumbly and not edible. What did I do wrong? Should I trust the temperature control (100 degrees) with the Luvele machine?
I am having the same experience. First batch perfect just made a double batch using UP milk and it’s totally separated. Don’t know how I’m
Supposed to eat this now? Doesn’t appear we have any replies here to help. Do I mix it up? Or just eat the thick part??
I just made my first batch in a Luvele machine and it separated. In other videos Donna says that the curds and whey can be used to seed a new batch and that the curds and whey can be eaten and put into smoothies( if you don't like the taste). The curds and whey have all the benefits of l reuteri.
Food is medicine!
I can not wait to try this.
Donna, I bought my kefir grains from you in 2014 and they are still going strong and I have given lots away.
You have been using the same grains all this while(years)?
@@jonsalemi5434
Well, their off spring. I have never let them die and had to get new ones. It's the same with our Kombucha scoby.
Do the reuteri eat the lactose like ihey do in kifer so end result is low in milk sugars?
Yep! Most people that have issues with dairy are still able to consume this cultured dairy because the bacteria convert the lactose into lactic acid.
Can you mix the BioGaia Gastrus L. Reuteri strains and the L. Reuteri strains you offer?
I have done kombucha and cultured vegetables for many years. You have taught me so much!
And have gotten a few others started on the kombucha.
I was making milk kefir but after your podcast on how dairy kefir still can aggravate allergies I changed to Ripple (almond milk).
It got too much to make the hubby milk and me almond so I just kept up with his.
I still deal with allergies, although I can't give up my kombucha and cultured vegetables!
Does this yogurt have the same allergy aggravation that the kefir does?
If I were to use Ripple instead of dairy do the benefits decrease as they do in kefir?
Thanks for ALL YOU DO DONNA!!
And may God BLESS you!!
I’m pretty sure the “beacon of hope” is Jesus! 😂😂😂 But the yogurt is amazing!
A 2 milk is lower allergy type for lactose intolerant folks.
I used coconut cream and it worked so easy....My first batch...and I screwed up ... and it still worked...
Love your channel. Thank you. I made my first batch and read it is ok to freeze the starters. It was mentioned to flash freeze using ice bath and then putting in freezer. Then...I heard the opposite. Anyone know for sure which is accurate? I know it might be too late for the batch I have.
I heard it was ok so freeze mine
@@saranadaf So far, it has worked well after being frozen. I have no idea as to the count, but it works.
I am wanting to make more yogurt as I want L.Helveticus (anxiety) mixture with L. Reuteri. I will have too much yogurt to eat. Can I freeze large amounts of ready to eat yogurt?
Great resource! Question: Is it better or more effective to eat the L-Reuteri, L-Gasseri, and the L-Coagulans all separately, or are they as effective when made into 1 yogurt with all 3 combined?
Maybe it's the heat of the blender down near the shaft? If you blend like crazy, it can produce some pretty serious heat.
Donna, did you test for SIBO before making this jogurt? In the book, it recommends testing and cleaning our GI tract before starting on the jogurt to fully reap the full benefits of L Reuteri. Just wondering if you did this first? ❤
Did you find this answer? I have a sibo too and plan to make this yogurt in a few days.
Just diagnosed with SIBO after years of diarrhea, bloating and gas. After reading Super Gut I insisted my gastroenterologist do a breath test. Sure enough tested positive. He is placing me on a 14day antibiotic course and a FOSMAD diet. My question is just doing the L reuteri yogurt, would that correct SIBO without modifying my diet (Keto) or needing to take the antibiotic
I have methane sibo. Going to make this yogurt. I am not taking antibiotics. Trying antimicrobial instead. Did you make this yogurt yet and did it help?
@@karenzimmer7607 i did the yogurt and I love it I have found some improvement with symptoms but only been eating it short time. I like i can have yogurt again that has many healthy benefits to it than store bought yogurt
Apparently the SIBO yogurt has l reuteri, l gasseri, and b coagulans in it. Indigo Nili channel has the details and how to make it. I make the strains separately and then consume them together. B coagulans require a higher temp to make so I make them separately to avoid killing the other two which need a lower temp.
Hi I made my first batch and it came out with curd and whey but it tastes sweet and smells a little yeasty. Is this ok to use for second batch?
That’s exactly how mine came out…the yogurt looks good but a lil yeasty smell… I’m wondering if I need to put in a lil less prebiotic next time…I’m just wondering if it’s safe to eat?!
Can you please find out what laboratory Dr. Davis uses to certify the l-reuteri bacteria count in the 36 hour ferment? I am a user and do feel great but a friend asked me and I can’t find a reference. Thanks
Donna. I’m 72 and my question is. How much should I be eating each day to get the best benefits
One month ,in the morning and evening two table spoon each time .
Thank you ❗ 😊 💓
Could I use my Excalibur dehydrator to keep the temp stable?
Yes
Yay, happy to hear this. I have that machine
I made my first batch and it was fine! It wasn't all separated! I am eating it. If I"m right, I only have to add 2 tbsp's added to the second batch and on and on like that? Nothing else added? Heat to about 101 and then dump into jars and heat for 36 hours????? Thanks
Hello, I live in Australia and cannot buy any half&half milk. Could I mix 1 litre of UHT whole milk and mix it with 250 ml UHT cream to achieve a similar result as if using half&half milk?
Donna, I'm 44 have been on many probiotics (kefi...milk and water), kombucha, ect... they always help my leaky gut autoimmune stealth infection nightmare... they are all great... My question is...
To simplify my life I am planning to just ferment L. Reuteri in the Luvelle machine once a week. Do you think I should add regular kefir brewing so I get a mix of probiotics? Or should I just let the L. Reuteri colonize and party for a while? I understand it doesn't stay in the gut very long and needs be replaced every few days... Any insights... thank you for the podcast....
Dr. William Davis, MD invented this process for culturing L. Reuteri, and he strongly discourages trying to culture a mix of probiotics. Apparently, L. Reuteri is fairly delicate and prefers to culture at approximately 100 degrees farenheit, the temperature of the human body. This is a significantly lower temperature than what is preferred by most other microbes. If you try to culture multiple probiotics with the L. Reuteri, you will either kill the L. Reuteri because the culture is too hot, or the L. Reuteri will grow, but the other microbes will not because the culture is too cold. Dr. Davis suggests that you make your L. Reuteri separately. Dr. Davis gives detailed information in his book "Super Gut," and also on his website.
I’m seeing people use different instapots. I’m waiting on my capsules to arrive and I do have an instapot duo. I’m going to test the yogurt setting temperature, straight in the pot, and sitting jars in water. They’re several videos out there. I do make milk and water kefir.
Were can I order this.
Also, I saw someone take the leftover from their 1st batch not mix it, and poured into ice cub trays and freeze. Is that a thing to do? I don’t wanna lose the benefits?
Donna, I have a question for you.
Why do you choose to recommend the LR strain from Cutting Edge vs the ones in Dr. Davis' book?
I am guessing a sponsorship? I would recommend to stick with biogaia due to the strains used. BioGaia uses (L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475) which have been used in all the studies that indicate all the benefits people are quoting (in mice)
Cutting Edge uses "L Reuteri LR007 strain" which does not really pop up at all in the research.
@@CanaryTankAddiction Donna mentioned there are trace amounts of L Reuteri in kefir. Do you know what strain that would be?
@@mamagg2444 I do not. If it is not added from a supplement it will be hard to know without a lab and an analysis.
yes ~ this is interesting. I went back and forth between both the BioGaia and the Cutting Edge ... sticking with BioGaia now although Dr. Davis also recommends Cutting Edge. It's a question I have too ~ please let me know if you learn more.
actually ~ going thru Donna's site, on answering questions about L. Reuteri: "Our L. Reuteri Superfood contains a high concentration of the LR007 strain of L. reuteri. Check out these study results.
Here is what Dr. William Davis states in his book Super Gut about our starter. "Another option: a starter making kit using a different strain of L. reuteri that, in preliminary experience, yields many of the same effects, called “LR Superfood Starter.”
Hello Donna, I am new at your channel and new on L Reuteri and L Gasseri, I have couple questions and hopefully you will see my posting, I made one batch of L Reuteri then a second batch using the first batch and the taste was great like cream cheese, now I did a batch of L Reuteri and add L Gasseri the texture is perfect very creamy almost like cream cheese but now the taste is sour even I didn’t add to much of Inulin about 1 tablespoon and 1/2. My question is it will be better to do the batches separately of L Reuteri and separate batch of L Gasseri and at the time of taking get 1/2 of each or it is just find the way I am doing it even do it is now sour. Thank you we appreciate your experience and expertise. Frank from Orlando Florida.
How long will it last once in the fridge? Wondering how much to make at one time.
Thanks for the great video. I have been taking the yogurt for 3 weeks now. I am curious if it’s ok to stop taking the yogurt . I have a vacation coming up where I won’t be able to have the yogurt for a week or two. Do you think that will be ok?
Thank you so much for the amazing info.
When I wake I feel like it takes me a bit to come fully awake because I was so deeply asleep.
Can the yogurt be made directly in the stainless steel basin for the instant pot?
Dr. Davis says it should not be processed in a blender bc it will kill the L. Reuteri microbes but I have heard you say you can use in a blender and the L. Reuteri microbes will be fine. Can you please clarify this Donna?
What's a really good sous vide device? The one on your website onlgot 4.2 stars and the temp control was a big issue. Is there another brand u recommend?
1st time making it. I mistakenly went pass the 36 hours; did like 48 instead of. But my yogurt maker shuts off after the timer goes off so idk if it continued to cook. Question is, is it still good? Can I still use that bath to make my 2nd batch or do I hv to start all over?
Thk u for all the things you do for us Thk u Donnie .for this Yogurt.
Is it best to heat the ultra pasteurized milk to make the yogurt thicker, along w the inulin? I saw someone say they heat both together so thst the inulin will be more sanitized and the yogurt thicker and Less prone to separate/contaminated
Don’t use UHT, it will not have all it needs. Use low temp pasteurized or organic/integral. The key is to have more than 3,5% fat. That’s why they ise half-half whicjh is 50%milk and 50% sour cream.
I just started this I used some
Pills but would like to try your starter and also see if you have the starter for then3 strain super yogurt?
My very first batch completely separated producing hard curd and lots of whey and a yellow layer of cream on top. It smelled like cheese. Next day out of the fridge it had a much stronger cheesy smell, a very smelly cheese. For the second batch, I used 1 litre UHT milk with 150ml double Jersey cream. Heated both together on the stove. Cooled the milk to warm. I didn't use a thermometer, just my little finger. It felt just lower than body temperature. I then added about five tablespoons of whey from the smelly batch and 1 flat tablespoon of inulin. I tested the yogurt after 16 hours of fermentation, just to check the progress. I couldn't believe how incredibly creamy and mild it was. It will probably get tart by the end of 36 hours, but it actually has that clean yoghurt smell to it. My yoghurt maker is set to 40 degrees, but I am convinced that in reality it is heating the yoghurt up to around 36 degrees. I will have to check with a thermometer. But for the moment it seems to be working, so will continue to use it this way. I combined all my three bugs at the very beginning, all three specific strains recommended by Dr William Davies. Now I don't know exactly how many of each bacteria are in the blend. One thing I thought of using is a pressure cooker to heat Jersey milk in to denature the proteins as much as possible to get that creamy texture. They don't make UHT Jersey or Guernsey milk. It's a thought, and will be experimenting over the next couple of weeks and will start again with monocultures instead of throwing the three bugs together.
Great share ! How does it go with a Cooked Jersey milk now ? Otherwise, Do you use UHT "whole" milk or "regular" ?
@@suzananda Unfortunately, I've not got around to getting a pressure cooker yet specifically for milk. I do have a pressure cooker but I use that for pulses. For the time being, I'm using normal UHT milk full fat. It seems to be working. it's not ideal but it does produce the creamiest yoghurt, no graininess that I get with non UHT milk.
HI, is it ok to freeze my first batch in half cup portions and use these as starters for new batches? Does it matter if the frozen portions get ice on them?
I want to try this but I have never been able to eat yogurt or kefir. I can eat other dairy but there is something about the fermented dairy. It is not die off. I am also nervous about the inulin because that has bothered my gut before too.
Could we use Whole Fairlife ultra filtered milk for the L. Reuteri yoghurt?? Thanks
I would think so..I use that on my instant pot for normal yogurt. They said as long as ultra pasteurized. Let me know if you tried it
I’m just learning about l reuteri and it’s many health benefits. Love the way you explain everything.
Do you have a video making l reuteri with a suvee ?
Also , which suvee device would you recommend? Thank you😊
I made my first yogurt and it’s delicious!
What happens if the lids are loose and it overflows into your sous vide water? SV Water is cloudy. Still have 21 hours left and I don’t know what to do! 😭 is it ruined? Help!
Can I use my dehydrator at 100 degrees to make this yogurt?
I did. I set mine at 100 and it kept it at 98-101 the whole time
I can really feel your Oxytocin going!!! I'm to lazy wish you could make it for me. I enjoy hearing your voice and makes me think I can!
I heard you can freeze the first batch and then use it as a starter. Is this true?
I think so.. that's what I've done for the Fairlife Method in instant pot
@@karenzimmer7607did you mix it before you put it in the freezer or just poured straight in?
@myhusbandsrib i freeze mine all the time. Just thaw it out and then add it in after adding the inulin etc and half- half
@ thank you so much! Should I mix it before putting in the trays?
@myhusbandsrib not sure what you mean. After a batch of yogurt, just scoop about a TBS of it, even days later... and freeze in molds or some container and freeze. When ready to make a new batch, thaw it out and add to next batch instead of capsules
I LOVE YOU DONNA YOU HELPED ME GET MY LIFE BK I HAVE CHRONES. ❤
I made L reuteri yogurt and it came out really good. After using about 3 days I start getting pain in both arms and hands. It could be from heightened immune system. I had similar pain when I used Ashwaganda. I have to stop because pain is really bad.
Have you tried with coconut milk also?
I hope you are back to it! When you experience pain from doing something helpful for your body you have to grit through it because healing is right around the corner. We have to remember if we have been damaging our bodies in anyway, some people decades, then the healing crisis can be very painful and tidies and sometimes equal to the amount of mistreatment time. However, you should be experiencing slight gains along the way, which in turn will keep you moving forward.💡😃
I made my 1sr batch and have my 2nd batch going. Haven't noticed a difference yet. However, it's only been 3 days
I have just made my first yogurt and it hasn’t worked out
Lots of way and looks like cottage cheese
I’m in Australia we don’t have half n half . I did put a bit of extra cream in
Can I use this batch for the second batch . I used a yogurt maker for 36 hrs
It doesn’t taste nice but do I still eat it . I was so excited
Thank you
Yep! You can use this separated batch as a starter in your next batch. 2 tbsp of starter per quart of half and half or milk
You can make your own half and half, it’s 1 part cream (usually 35% cream or could be called whipping cream or cooking cream) and 1 part whole milk ( usually 3.8% fat milk, or called full fat milk). Hence half and half.
I've seen recommendations for making SCD (24Hr ferment) goats milk std yogurt, to denature the milk - hold it at 82C for a full 30 minutes, to help it to thicken up.
This is so exciting! Can’t wait to try! How much of this yogurt do you eat per day for all the benefits you mention? I’m dairy sensitive but can handle most yogurt alright. I would be interested in making it with almond or coconut milk... even goat, if that works. Thanks for posting this!
Dr Davis recommends 1/2 cup
@@TXDHC I thought he recommends 1/2 cup 3x a day….?
@@mariawalker8403 whatever works
I eat a whole cup. And drizzle it with manuka honey (mmmm good!).
Dr. Davis says 1/2 cup a day will give benefits.
Thk u for sharing this Donna.
Do you have a link to the strain you used so I can buy it ? Amazon preferably but if not that’s fine too
Have you made the Sibo version of this though ?
My first batch with organic grass fed half and half was almost perfect. I used l reuteri, acidipholus, and rhamnosis blend.
Beard at 71 growing WAY faster! no difference yet in muscles but Ive been training hard for years. i started on just the 2.5 billion cfu pills for 2 weeks first. Second batch is on now with just L reuteri strain. Will update.I used type A2 half and half this time.
Its a less problamatic milk for lactose intolerant folks. Wonder if the bugs like it better?
Hello! FYI - you need to ferment l rueteri on it's own without other bacteria. It can be overpowered by other bacteria and not grow.
@@bballnoah1446very good to know! Tha kyou so much!! ❤
I've been having odd results. My first attempt using the tablets was totally hit and miss. A good batch and then curds and whey back and forth. So I started over. New batches are nice and thick, but have a thin layer of mold on top. I've tried using different containers, water or no water in the bottom of the Instant Pot with sou vide option. It is beautiful and thick, but the mold it driving me crazy.
Are you sterilizing the jars and the utensils before making the yogurt? I am sterilizing all my utensils and jars I use and let them all cool before I start making it.