I am 73 and I am having the same issue, my rosacea flared up out of nowhere. I have been the l Reuters yogurt for about 45 days and haven't seen any improvement in my Rosacea as of yet, but not giving up. Your post has given me hope. Thank you so much.
Are you making it according to the specifications. I know some folks alter the kind of milk and the strain of l reuteri. You might also want to avoid certain foods that might cause flare ups.
I was diagnosed with SIBO (small intestine bacterial overgrowth) 2 years ago. Once I cleared the SIBO using herbal antibiotics my rosacea cleared up completely. After a deep dive into SIBO and gut health I learned that more than 65% of people who have SIBO also have rosacea. L-reuteri yogurt is amazing for the gut but if you don’t see results look further for root cause.
26:00 I am really glad u mentioned this bcuz I had this problem when using a 20 different strains of lactobacillus probiotic pill to ferment my yogurt and it came out tasting fine and decently tangy but was *really grainy and similar to a thick cottage cheese texture*. I guess it was bcuz I stirred the yogurt while it was still warm before I put it in the fridge...next time I wont do that and see if it comes out with the proper yogurt texture.
Mine came out grainy too like yours but the little grains melted away as I ate the yogurt and so the texture was pretty much OK. I didn't stir it or anything, so I think it must be the inulin. I have Kate Naturals Organic Inulin Powder from the blue agave plant in Mexico. The label says it blends easily but it leaves those little grainy things as I try to make a slurry with that Magic Wisk thing that I saw on another video. But she just kept mixing and mixing as she talked and explained all about the yogurt. I think after I use up this inulin I'll use another one.
Thanks for posting. I made it with one can of Savoy coconut cream instead of milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.
Not sure you will get the full effect from that recipe. It will be yogurt but not likely the l rueteri yogurt dr Davis describes. It’s not gelatin that is added it’s inulin and the purpose of the inulin is to feed the l reuteri as 36 hours is a long ferment. I would also suggest adding any flavor or sweetener after the yogurt is done not during the fermentation.
I'm thrilled for you that this yogurt has worked so wellll. I posted a link to your video on a FB group I belong to, Probiotic Yogurt Movement. We make l. Reuteri and other probiotic yogurts.
Thank you for sharing your story. I recently started getting rosacea symptoms on my cheeks. In my 40’s so like you said could be hormonal or gut. Whatever it is. I heard Dr Williams in a video talking about this and other stuff. I wrote it ALL down. I tried regular probiotics and my face got much worse. Like way worse.The past week I started L gasseri. And My face has been clear. I constantly look to see if something has caused it to come back. I will also be adding this yogurt to my diet. I’ve cut so much from my diet trying to figure out what may be triggering it,l can’t seem to find a cause. So now I am trying to repair my gut. Thanks again. BTW you look great!!
thank you so so very much for your info. I’m in almost same boat. It is terrible to live with this types of pain that no doc I’ve been to has a clue. Money down drain. Thanks again for posting this for the rest of us. Your huge ❤to want to help others. GOD BLESS YOU.
I had curds and whey for so many batches. What finally worked for me is heating the half and half to 100 degrees and whisking in the inulin and yogurt from the previous batch. I set my IP to 95 degrees on the yogurt setting, set my filled jars into the IP and fill the IP up with very warm water. Perfect every time now.
@melissaSchulze thank you for this information. I have been trying to find out the best way to make using IP. I wasn’t sure if adding water would help. Do you happen to know how long it needs to be refrigerated before making another batch? I made my first batch and need to do another. Thanks again!
I just recently read that Dr. Davies said the yogurt is best used within 14 days for maximum strength. I know it keeps way longer than that. So keep that in mind when planning when to make new batches. I hope that answered your question. @@artcreationsby1creativedir295
I have a new wave pressure cooker. When I take the inner pot and use that and put my pre yogurt mixture in. What would I cover the inner with before I put it in the oven for 36 hours?
The most comprehensive instruction of this particular yogurt! I normally make CG-MAF yogurt out of raw milk, and was very confused how different this one is done. And then I found your description and now it’s clear that raw milk would kill this probiotic. So I’m going to have to start using commercial half and half. Thank you so much!
@@birben7853 it’s just not possible to reach a temperature high enough at home to kill all those good bacteria in raw milk to make it useful for l reuteri yogurt. I tried many methods. I know there are some people that do but I’m almost certain they are not getting a super high count of l rueteri but probably a good raw milk yogurt. If l reuteri is your aim I recommend pasteurized milk.
@@ButterflyMeadowsHomestead We don’t have a cow so my question is more about curiosity than anything. Growing up my dad always tried to keep a cow while raising five children. My mother had a milk pasteurizer, so my question is if you had a cow and free milk and you planned on making yogurt a lot would my mothers pasteurizer have worked?
@RhodeToPrepping I don’t think it would. Even using a home pasturing machine would not reach a temperature high enough to kill all of the bacteria. It’s good bacteria but it competes with l rueteri.
I really enjoyed her video. She is a natural. Very easy to understand. The only thing i would change is the music overlay. It is too loud snd distracting over her voice. The music was so annoying. Would love to watch some of her other videos.
I don’t usually add music in the background. I did on this one tried to have it as low as possible. Everyone seems to have different preferences on music in the background. Myself I say not anymore for me.
Good morning Dorinda just to say thank you again for sharing this I'm someone who loves learning about better gut health and fermented foods. I had never heard of this, I'm so thankful and I have now made my first batch. I set up my cosori electric pressure cooker on yogurt setting sett to temp 38 Celsius for twelve hours for three times, 36 hours. It took a bit of organising but I just wrote everything down, times ect and it worked out ok. I did test it after 24 hrs and it was delicious but not sour enough for me therefore not fermented enough and was like Greek yog in texture but after the added 12 hours it is now perfect. It is a little grainy but that's normal for first batch. So I'm now a happy bunny😃 I will try it on next batch wrapped up in my microwave with light on, we are a small Christian community and our oven is needed for cooking. I will do the test with the thermometer to make sure it holds the 38 Celsius before using.Blessings😃👍🏼👍🏼👍🏼
Im impressed that you regularly 'engage' with your commenters. So many youtuber creators dont, and seem to forget their audience is who its all aby and community ( and of course quality content) is what brings people loyal. Thank you, you explain things wrll from the viewpoint of your audience.
@7:23, I’m so happy you found this fermented product and is doing miracles for you. BTW, it’s called pestle & mortar. Pestle is the thing you crush with and the mortar, well you know what that is. Thank you for sharing. I’ve been trying to make this “yogurt” but been using a product from Cutting Edge Cultures instead of the BioGaia tablets. The end product has a funky smell so I have not eaten it for fear of poisoning myself. I’ll try the tablets as Dr Davis suggests next time. I would like to know how your “yogurt “ smells and tastes. Is it sour like yogurt? Mine wasn’t at all and that clued me in that something was not right.
I'm making my yogurt right now, but I'm using the "sous vide" setting on my Instant Pot. I set the temperature to 99F for 36 hours. I hope it works well.
Hi Maria I have the Lakeland one, I'm also in the U.K. made two batches so far, I'm new to this probiotic. Took me a good search to find a reasonably priced yog maker with timer and temp adjustments. The lavelle one looks brilliant but a bit expensive, it will on my Christmas list, lol. God bless.😃👍🏼👍🏼👍🏼
I used to get terrible rosacea. I changing to healthy keto which made it go away. Keto equals a healthy gut so it's definitely the key. Going to try your yogurt recipe for extra healing.
I have heard that from a couple people. It’s just not a diet lifestyle that would work for me. I’m glad it helped you. I hope the yogurt helps you too. I love the yogurt.
I’ve only tried the L. Reuteri from SuperSmart. It works well but may not be the same strain as recommended by Dr Davis. Biogaia also has a 10 Billion count Reuteri now .
My goodness your previous pictures look painful. So glad you found relief 🙏🏻 I use my counter top oven for making yogurt by using dehydration mode. Allows me to set a timer for 36 hours.
Dr. Davis said you need to start with a L.Reuteri supplement that is at least 2 billion CFU. I guess if it works with this one then it works though! I haven't tried it yet.
This was really helpful. I bought everything to make this cultured dairy then found out my pressure cooker pot does not allow me to select the temp or the 36 hour timer. I'm going to try your oven/light method. I'll let you know how it goes. Thanks again.
It’s wonderful that you found a natural way to help your rosacea. I agree with another commenter that your video is the best one on l-reuteri that I have seen. I have leaky gut so consequently had a lot of nausea and stomach discomfort so I am going to try this to see if I can heal. I’ve never been able to have dairy so I’m going to try it with cashew milk which I make myself. It will likely be a thinner yogurt. If it isn’t satisfactory, I will then try the half and half method. I’ll try to report back how successful I was. Thank you for making this informative video. You explained everything so well with clear directions.😊
thank you. do a little searching on the nut milk version before you try, there is a difference but I don't recall what it is. Here is an article from Dr. Davis on using coconut milk to make it: drdavisinfinitehealth.com/2019/09/making-l-reuteri-yogurt-with-coconut-milk/
The pustular rosacea is caused by an overgrowth of demodex mites that live in the pores. You can get rid of them with Ivermectin cream. Maybe this bacteria repels them too. I suffered with this for years and the cream works right away.
I tried the ivermectin it didn’t help me. I have read about the demodex mites but apparently not all of the pustular rosacea is caused by them. I’m glad you found something that worked as well. It is a terrible condition to have to deal with. Thanks for sharing.
I really enjoyed this😊 I just got this Dash sous vide oven and realized the lowest temp it goes is 104- I’m hoping that won’t be a big deal. Thank you for mentioning the safe temps. I may eventually get that luevelle you showed so thank you for showing that as well!
You snswared all the question thankyou . Ive been useing raw milk , heated it yo high . But i am still using the stuff . Ill try it in my oven next . With half and half . Thanktyou . For doing this vidio .
Great video. Your instructions are very clear. It is wonderful that you were able to clear up your rosacea by introducing l. Ruteria to your intestines. You look terrific.
Glad you found an easy and healthy resolution to your rosacea condition. Thanks for the nice paced explanation of how you make your recipe. I have ordered a probiotic starter from a natural health small biz and am waiting for my yogurt maker which is not the one you have but it does have different temps as well. I am hoping this will help my GERD and bloating. I also have some eczema so from your success I hope it helps this too.
Your skin looks fantastic! I have a bit of rosacea. I also have been battling granuloma and lichen planus. I found that almost a year on Carnivore has greatly improved those issues. I am looking to be completely free. Thank you for your video. I am sourcing my ingredients for yoghurt.
You did a great job instructing us and your complexion is so pretty. I like the tip about not stirring the finished yogurt until it’s chilled. I bought the Ultimate yogurt maker and tested the temp several times during the 36 hours. I set it to 100 degrees but every time I tested it it was either 98 or 102. Have you tested for a consistent temperature during the culturing on your model? I’m wondering if mine is defective or the best it can do is an average, fluctuating temp.
Thank you for this Dorinda, I came back to watch all your video, I was busy looking for a 36 hour yogurts maker, I found the one you are using so will save up for one. In the mean time I'll use my electric cosori pressure cooker which has a yogurt setting, I'll just have to keep resetting it four times eight hours. So I mistakenly put a comment on here about how I have made my yogurt which I have now removed,if I had stayed and watched till the end I wouldn't have put a comment on, apologies. But I have now ordered all that I need, organic insulin and I found your recommended probs from Amazon. I will be making my own half n half as we don't have that here in the U.K. I will use organic whole milk and organic cream. So I'm very excited indeed. I am a kefir user, maker, and believer and that was a gift from God finding and learning of it. I take my kefir at bed time it really helps me to sleep well. And I'll have my new yog in the morning. Any advise on this would be much appreciated. Thank you again and God bless you.😃👍🏼🙏❤️
@@christinegitsham5268 hi Christine. I drink my kefir at night too definitely makes me sleep better. Just make sure the temperature of your cosori is not getting above 110 degrees Fahrenheit because that will kill l reuteri. I eat my yogurt during the day most of the time. Sometimes at night. I found both of them really make me feel better and help my skin too. Let me know how it works out for you. Blessings
@@ButterflyMeadowsHomestead yes I will, thanks again, this is God again, I'm sure of it, I get bouts of IBS it's quite nasty so that why I changed my bread to sour dough as well as the kefir and I'll be making my new yogurt, I had to have tons of antibiotics once after an op that left me with a nasty infection and as that doc said in his vids, the important bacteria is missing in most of us. Praise God He always hears our prayers and sends help. God bless sis.😃❤️🙏👍🏼
Great instructions. I enjoyed watching & learning ❤ The recipe which comes with the Luvele yoghurt maker using coconut milk, includes sugar for the L-Reuteri to feed on (I used a tiny bit of coconut sugar), but because I’d prefer no sugar, I’m wondering if the inulin will suffice. You mention flavouring it with honey or maple syrup. I have Manuka honey on hand for other health benefits. Wondering if I could add the honey or maple syrup during the 36 hour incubation time, and if this would turn out ok, or would it would compromise the culture. Thoughts? ❤
@@suemckendrick7904 I would wait until after the fermentation to sweeten or flavor. There is just no way to know the effects if done during fermentation. I don’t have any experience with the coconut milk yogurt.
Anytime is good for eating the yogurt. No one time is better than another as far as I can tell. You can really eat as often as you want; however Dr Davis recommends at least 1/2 cup a day.
I’m so glad you found a cure! I make SCD 24 hour yogurt in my IP but want to make this type… can the Instant Pot make L-Reuteri? I know the IP only Goes to 24 hrs but that’s not a problem
Hi,😊 thank you so much for posting this! Do you know if this yogurt made with L. reuteri probiotics is okay for people who are lactose intolerant??? I am lactose intolerant and cannot eat yogurt. It makes me severely constipated. Also, has anyone made this reuteri yogurt using the instant pot? What is the temperature of the yogurt setting in the instant pot? Thank you in advance for your help and reply 🙏
L reuteri yogurt is supposed to be really good for people with constipation or other bowel issues. The only way to know for sure is to try it. I do not recommend using the Insta pot to make this yogurt because it gets too hot. This yogurt has to stay below 110° because that will kill the bacteria, you can use your oven with a light on to reach the desired temperature. I don’t have an Insta pot so I can’t measure the temperature, but if I did, I would use a grill thermometer, heat some water in the Insta pot and take the temperature.
Thank you for the information! I got the Luvele maker and followed the instructions for L. Reuteri yogurt. Mine came out runny. Is it supposed to be runny?
If you use a milk with heavy cream it won’t be runny. I use half and half. You can also buy heavy cream in the refrigerated milk section of the grocery store.
The first batch is usually runny i keep hearing. The second batch will be better. Dr Davis the creator of this yogurt calls it the first batch phenomenon.
I certainly have not seen one person on here have the issues with their inulin that I have on three separate occasions. It took me 20 minutes and I don’t think it was all the way dissolved. When finished I had almost an inch of whey on the bottom of all the jars and the top part just turned to curdles when all mixed together. And still just as watery as the whey by itself
@@ButterflyMeadowsHomestead half n half. The whey was sour like a lemon. I just used the whey for another batch. Had to throw everything else out, it was far from edible. I slowly sprinkled the inulin in, did better but still clumped to whisk. Would warming the half n half help this? Seem like warm water to wash whisk got it off easily
@@sharonphillips3700 warming the half and half won’t hurt if you want to try that. Just make sure it is not warmer than 110 degrees before you add the l reuteri. Is the half and half ultra pasteurized? Ultra pasteurized is best. Another question are you possibly fermenting anything else that is near where the yogurt is fermenting? Just looking for anything that might be compromising the yogurt.
@@ButterflyMeadowsHomestead yes, it is. I haven’t seen any yet that aren’t ultra pasteurized. I’m not making anything else. I sure hope this next batch turns out using the whey that tasted so sour 🙏🏼
@@ButterflyMeadowsHomestead so I made another batch just using the whey. There was no separation at all and it didn’t swell or rise this time. You think it’s ok? Haven’t tasted yet as it is still warm. Smells like cream …of sorts…thick, doesn’t move. What are your thoughts?
Can you tell what happens in the gut after you eat the yogurt. It worked well for me in my oven,. I’m in the tropics. I got a lot of bloating when I eat it. Is this the natural reaction?
The thing I would think is maybe a high sugar diet. The bacteria feed on sugar so that could be a cause. If you are eating it everyday I would think it should get better over time as you adjust. I’m no expert for sure. I just know if I eat a lot of sugar I experience More gas when I eat the yogurt. Another thought is what type of inulin are you using? Maybe try a different brand? I know inulin can cause gas. Anytime the gut is imbalanced you can expect some reactions to certain foods. Everyone has to make their own choices for what works for them. Take care.
I have been carnivore for almost a year, and I began fixing and adding kefir to my diet and Saturday I got very sick and bloated. It was terrible and the inside of my stomach burned like mad. I took 3 Phazyme and the pain and bloating left me, I am ok now. Oh yes. and the inside of my mouth got very sore. I think it was some sort of detox thing.
I add frozen blueberries and some stevia to the finished product. Is this OK? It tastes so good like this. Thank you so much for your video. I'm sure it will help a lot of people, myself included!!
@@ButterflyMeadowsHomestead YAY!!! And when I make my next batch I'm gonna err on the plus side too like you do, great idea! to get a really strong batch of the L. Reuteri.
A good vid and a good news story on your health..just a query if you may: i want to use milk straight from the cow but simmered at 91 degrees then cooled to room temp to start the process done this way I'm told so as not to affect the probiotics.Can you elaborate on that at all??
Unfortunately, in order to get true l reuteri yogurt, you have to use commercially pasteurized milk it’s just not possible to reach a temperature in a home setting that can pasteurize the milk to the extent needed. You can’t produce l reuteri ferment with milk that has the probiotics in it like raw milk. You can however make an l reuteri yogurt using pasteurized milk and then make another yogurt using your raw cows milk and after they have both been made separately mix them together to get a combination of the probiotics. That’s what Dr. Davis recommends when trying to get more than one strain than l reuteri He recommends making the yogurts separately, and then eating them together
This was nice and informative, am watching from Kenya,we dont have half and half but have Ultra Heat Treated milk is it the same? I dont have tbat yoghuet maker,normally for the other yoghut we cover with a heavy blanket over night.So this is me wondering 36 hours the blanket wont maintain the said temperate 😢 looks like i will just accept and miss out on this beneficial yoghurt
Hello in Kenya. It does take 36 hours at a temperature between 97 to 110 to get the high bacteria count for this yogurt. I’m not sure how you could do it without a machine or an oven that has a light inside. As for the half and half you can use milk it will just not be thick. Thank you for watching.
We like to use no sugar strawberry jello to flavor the batch. I keep getting a gelled blob at the bottom, sometimes large, other times smaller. Is there a procedure for adding it to the batch? We aren’t trying for gelatin reinforced reuteri (although it might…). We just like strawberry flavor.
@@billbucktube definitely add after it’s finished fermenting. I would just mix it straight into the yogurt. It’s never a good idea to add anything during the fermentation process.
@@ButterflyMeadowsHomesteadThanks. At first I added it to the 180° milk and got blobs. Later I added it to the slurry. It was better but still had smaller gelatinous blobs. I’ll try mixing after the 36 hours.
@@Rainbowdancefactory hello, so happy to have viewing community in Germany. Half-and-half is a milk that is equal parts, whole milk and cream, giving it a 10 to 12% fat.
So, I am making my second batch now and my first batch came out wonderfully! I’m so nervous I’m gonna mess up the second batch! I decided that a quart is not enough so I doubled everything so I could get 2 quarts or a half gallon. I’m just wondering how long I can keep this going as far as how much will it make? I currently make kefir and I’m using the one that’s called easy Kefir and it just keeps on producing as long as I reserve a little starter for it every time. I’ve probably been using this one batch for over six months. I hope this isn’t a stupid question or that I missed it somewhere when somebody answered it, but that just made me wonder how long I can continue to use starter from the batch made previously? You’ve helped me so much to figure this particular type of bacteria strain/yogurt out and make it for myself! Thank you!
That’s wonderful. As far as how long you can use the previous batch to inoculate the next that is debated by a few opinions. I would say as long it it keeps turning out the same and tastes the same it should be good. Anytime I’m in doubt I just add a few crushed tablets to my new batch along with starter from my last. If you eat it regularly you will know when it’s no longer working.
I noticed you just used the ultra pasturized half and half but didn't hear it to 160 to pasturize again like I have previously done when making regular yogurt from milk. I'm assuming I've been wasting time. It's that true?
I think the reason for heating the milk in some yogurt recipes is to get the milk warm because folks didn’t used to have yogurt machines or a way to bring them to a certain temp and keep it there. I don’t think it was to pasteurize it. Pasteurized milk is very important for l returi due to the fact, we are trying to grow the l returi and not other strains of bacteria. There’s no way to pasteurize milk at home to the degree that you can buy pasteurized milk. It’s just not possible to get it to a high enough temperature at home.
WHAT?!! I wonder if I can make L. Reuteri without any el. heater or yogurt maker, because my climate is around 90°F during day, and 80°F during night, so I can do it on my balcony with average temp 85 °F 😋 From my experience in making yogurt and kefir the temp span is very wide and everything works as long as you compensate with the time 😊 I hope someone can confirm that for L. Reuteri? 😁
I think the process is just a little different if you’re not using cows milk if you go to Dr. Davis’s website, I believe you should be able to find a resource there that would tell you how I’ve never made it with anything except cows, milk.
Can you omit the inulin by doing this? How much powder? I have whole milk powder but I assume you are referring to the non-fat dry milk powder? I'm finding the inulin is causing intestinal distress so I would like to find a substitute. Thank you!
I make my yogurt in a machine which comes with 7 150 ml jars, I fill one with the powder and have already one "old" yogurt jar. Since I use uht milk which comes in a litre box, it is easy to mix in the box. I first fill 5 jars halfway and 2 full (to be divided with the full jars). Then I open the milk box, empty in it the two jars with the powder and yogurt, give a stir, fill the milk in the emptied jars, and fill all 7 with the enriched milk. I put the jar which had the yogurt in the centre of the machine to remind me to eat that one first because it was not washed. I also make it in the bread machine, but I have an extra pan which has no paddle and I insert a big glass jar so that I don't have to empty the yogurt from the pan. PS why I have a pan with no paddle? Years ago I made jam in the bread machine and it leaked in the machine destroying the machine 's belt, so I have an extra pan which I deconstructed. Liquid and powder milk are 0.01% fat.
If you have autoimmune issues or other skin conditions some ferments like kefir, Kombucha and Sauerkraut may also help. And in the future we will discover other strains that may finally solve the issues for difficult cases of chronic conditions.
Thanks for all the great info. I just heard that eating it the first few days you can get depressed as a "healing crisis." Was that your experience? I'm feeling that way.
No that was not my experience; however, I eat a lot of fermented foods and do other things to detoxify. Be sure to eat lots of nutritious foods that will help. I hope you feel better.
I heard on another video that if you are not used to fermented foods to just start with 1-2 tablespoons and work your way up to the 1/2 cup amount., to avoid the “herx” effect
I also wanted to get some advice. I had to pause my ferment 10 hours in and refrigerate. Can I now heat back up to 100 degrees and finish the time or do I need to add more culture and start again as if from scratch?
I don’t have any experience with doing that but if it were me I would put it back to ferment for another 12 hours. Giving it 2 hours to come back to temperature. Be sure you don’t heat it above 110 degrees.
Please help!! I made my first batch. Firstly, I hardly was able to get the inulin to break down. It was like a glob of glue and so frustrating. Fast forward to finished product and it wasn’t like others on here with the layers of curds and whey. It was thick on top with almost an inch of the liquid at the bottom. When I stirred it up, it was a very watery product with curdled chunks in it. What did I do wrong? 😢 Also, do I use 2 tablespoons of this to make a second batch or start completely over? I am so frustrated. Trying to mix up the inulin, I literally tried 3 different times using up the whole bottle. Please please help me
OK let’s start with a finished product first of all I think it was exactly as it was supposed to be and if you stir it before it is chilled it will curdle up like cottage cheese, so that’s probably why that happened Separating is very normal during first batch. and secondly the inulin is always difficult to stir just be patient and stir slowly slowly. Yes 2 tablespoons of first batch per 1 quart of milk. Plus the 2 tablespoons of inulin.
@@ButterflyMeadowsHomestead thank you. However, I didn’t stir it until after it was chilled and very cold. It literally is a very watery liquid end product with what looks like milk curdles in it. No creaminess whatsoever. (After stirring) what “stuck” to the spoon was sour, kinda like a sour milk. So I use THIS to make more? I’ve already wasted a whole bottle of pills and two quarts of half n half just to render this
@@sharonphillips3700 yes I would use it to make your second batch with, and I would also keep it to use for subsequent batches. It should be fine. It sounds like to me it just overprocessed I think sometimes some tablets are stronger than others.
If the ferment temp is either too high... or too low... and/or you ferment too long, you will get separation... and the longer it ferments after separation starts, you will also get curdling and even more separation. Get your temperature figured out first, so you can maintain a temp of 100 degrees +/- 3 degrees. Best way to do that is to fill your ferment container with 100 degree water, put it in your incubator (as if you were making yogurt), and use a digital thermometer to check the temp ever hour until you are convinced you can maintain the correct temp for the entire fermentation time. I made my own incubator using a heating pad, small cardboard box, and a few towels. Another thing to consider: as I recall, Davis used his oven, which will not hold the +/- temp mentioned, above. That oven method will work, but the temp will fluctuate, which I don't like. Based on my experiments, if you maintain the +/- temp mentioned, above, I believe the doubling time is much faster than the four hours Davis claims. You may have to play around with your fermentation time until you get it right. As for inulin/tablet powder clumping up: I make 1.5 quarts using 1 quart of heavy whipping cream and 1 pint of whole milk, both ultra pasteurized. I crush the tablets on a saucer and mix the inulin with the crushed tabs. I heat the mile to 105 degrees, put a three ladles of warm milk into my incubation container, and then slowly add the powder, stirring as I go, and haven't had an issue with clumping. But if you put the powder into the container and then add the milk, you will get instant concrete! :) Good luck.
how long does it take to get the yogurt maker from the UK? I want to order it, but need to have an idea of time line. order a different maker from Amazon, but not sure I am going to love it since I can only do 54 oz, I want to do the full 64 oz after my first batch
The luvelle yogurt maker is the only one I am aware of that will process for 36 hours and at a lower temperature than other machines. Anything above 110 will kill the l reuterui. I do not have any way to estimate how long it will take to get the luvelle yogurt maker. You could reach out to the company they might be able to tell you. Also it is best to do 1 quart or 32 ounces for your first batch as the first batch is usually very separated. Your second and subsequent batches are always better and texture anyway
I am on my third batch, all going well.Texture is definitely better on the second, as well as the taste. I did find a yogurt maker on Amazon with adjustable time and temp for up to 99.9 hours, but the containers are single serve 6 oz, x 9 = 54 - kind of an odd amount left over. I like the idea of using the entire 64 oz half and half... thank you for you help. so happy that your Rosea is doing so much better, completely amazing. @@ButterflyMeadowsHomestead
@ButterflyMeadowsHomestead they may be referring to the Ultimate yogurt maker on Amazon. I've seen other YT videos where it's been used and has smaller jars.
I am so sorry! But I’m very happy you found a natural way of healing! Ty for sharing so openly!
Thank you.
@@ButterflyMeadowsHomesteadmam please teach md how to do this you without machine iam in uae
@ I explain in the video how to do it without a machine. I used my oven before I got my machine
@@ButterflyMeadowsHomestead please i need your help, iam indian, staying at uae, i have health issues, my age is 58 yrs
@@fatimamaster3422 if you don’t have a way to keep the mixture at 100 degrees for 36 hours I don’t think you can do it. Do you have a way to do this?
I am 73 and I am having the same issue, my rosacea flared up out of nowhere. I have been the l Reuters yogurt for about 45 days and haven't seen any improvement in my Rosacea as of yet, but not giving up. Your post has given me hope. Thank you so much.
Are you making it according to the specifications. I know some folks alter the kind of milk and the strain of l reuteri. You might also want to avoid certain foods that might cause flare ups.
I was diagnosed with SIBO (small intestine bacterial overgrowth) 2 years ago. Once I cleared the SIBO using herbal antibiotics my rosacea cleared up completely. After a deep dive into SIBO and gut health I learned that more than 65% of people who have SIBO also have rosacea. L-reuteri yogurt is amazing for the gut but if you don’t see results look further for root cause.
Try apple cider. And kefir
Have you tried eating carnivore ? In my experience, carbs flare up my skin issues.
Try dial soap it cured my sisters rosacea
26:00 I am really glad u mentioned this bcuz I had this problem when using a 20 different strains of lactobacillus probiotic pill to ferment my yogurt and it came out tasting fine and decently tangy but was *really grainy and similar to a thick cottage cheese texture*. I guess it was bcuz I stirred the yogurt while it was still warm before I put it in the fridge...next time I wont do that and see if it comes out with the proper yogurt texture.
Mine came out grainy too like yours but the little grains melted away as I ate the yogurt and so the texture was pretty much OK. I didn't stir it or anything, so I think it must be the inulin. I have Kate Naturals Organic Inulin Powder from the blue agave plant in Mexico. The label says it blends easily but it leaves those little grainy things as I try to make a slurry with that Magic Wisk thing that I saw on another video. But she just kept mixing and mixing as she talked and explained all about the yogurt. I think after I use up this inulin I'll use another one.
So far, it's the best video I watched about making reuteri yoghurt. 👏👏👏
Thank you.
I totally agree! Thank you so much!
You are welcome. Thanks for watching.
Yes, the best video to make the L. Reuteri. Thank you for sharing your journey to healing. Take care. 🙏🏻🌻
@@isabelestorninho7665 thank you.
your skin looks significantly better in comparison to the picture with rosacea
Thanks for posting. I made it with one can of Savoy coconut cream instead of milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.
Not sure you will get the full effect from that recipe. It will be yogurt but not likely the l rueteri yogurt dr Davis describes. It’s not gelatin that is added it’s inulin and the purpose of the inulin is to feed the l reuteri as 36 hours is a long ferment. I would also suggest adding any flavor or sweetener after the yogurt is done not during the fermentation.
Omg. Thank you for your comment because I am lactose intolerant and cannot even eat homemade yogurt because it causes constipation.🙏
You need a specific temperature. L reuteri dies above 108 degrees.
18:18. START recipe
I'm thrilled for you that this yogurt has worked so wellll. I posted a link to your video on a FB group I belong to, Probiotic Yogurt Movement. We make l. Reuteri and other probiotic yogurts.
Thank you very much.
@DeeSperling I need to know that group info. I have the bad skin too. Please and Thank you 🙏🏼
@@wildjane2010 Probiotic Yogurt Movement
Can you comment on a vegan l reuteri yogurt with no dairy?
Thank you for sharing your story. I recently started getting rosacea symptoms on my cheeks. In my 40’s so like you said could be hormonal or gut. Whatever it is. I heard Dr Williams in a video talking about this and other stuff. I wrote it ALL down. I tried regular probiotics and my face got much worse. Like way worse.The past week I started L gasseri. And My face has been clear. I constantly look to see if something has caused it to come back. I will also be adding this yogurt to my diet. I’ve cut so much from my diet trying to figure out what may be triggering it,l can’t seem to find a cause. So now I am trying to repair my gut. Thanks again. BTW you look great!!
Thank you. I think you will find the yogurt does a better job at keeping the rosacea at bay than the probiotic pills. It does for me. It’s also yummy.
thank you so so very much for your info. I’m in almost same boat. It is terrible to live with this types of pain that no doc I’ve been to has a clue. Money down drain.
Thanks again for posting this for the rest of us. Your huge ❤to want to help others. GOD BLESS YOU.
Thank you. ❤️
I had curds and whey for so many batches. What finally worked for me is heating the half and half to 100 degrees and whisking in the inulin and yogurt from the previous batch. I set my IP to 95 degrees on the yogurt setting, set my filled jars into the IP and fill the IP up with very warm water. Perfect every time now.
Thanks for the tips.
@melissaSchulze thank you for this information. I have been trying to find out the best way to make using IP. I wasn’t sure if adding water would help. Do you happen to know how long it needs to be refrigerated before making another batch? I made my first batch and need to do another. Thanks again!
@@artcreationsby1creativedir295 you can make another batch right away. Refrigeration not required.
I just recently read that Dr. Davies said the yogurt is best used within 14 days for maximum strength. I know it keeps way longer than that. So keep that in mind when planning when to make new batches. I hope that answered your question. @@artcreationsby1creativedir295
I have a new wave pressure cooker.
When I take the inner pot and use that and put my pre yogurt mixture in.
What would I cover the inner with before I put it in the oven for 36 hours?
Thank you! This video is extremely informative. I have ocular rosacea and am going to give this a try.
The most comprehensive instruction of this particular yogurt! I normally make CG-MAF yogurt out of raw milk, and was very confused how different this one is done. And then I found your description and now it’s clear that raw milk would kill this probiotic. So I’m going to have to start using commercial half and half. Thank you so much!
You are welcome. I love raw milk but use commercial half and half for this as well.
What If we boil the raw milk and then cool it down and use it? Still probiotics die? Thank you
@@birben7853 it’s just not possible to reach a temperature high enough at home to kill all those good bacteria in raw milk to make it useful for l reuteri yogurt. I tried many methods. I know there are some people that do but I’m almost certain they are not getting a super high count of l rueteri but probably a good raw milk yogurt. If l reuteri is your aim I recommend pasteurized milk.
@@ButterflyMeadowsHomestead We don’t have a cow so my question is more about curiosity than anything. Growing up my dad always tried to keep a cow while raising five children. My mother had a milk pasteurizer, so my question is if you had a cow and free milk and you planned on making yogurt a lot would my mothers pasteurizer have worked?
@RhodeToPrepping I don’t think it would. Even using a home pasturing machine would not reach a temperature high enough to kill all of the bacteria. It’s good bacteria but it competes with l rueteri.
I really enjoyed her video. She is a natural. Very easy to understand. The only thing i would change is the music overlay. It is too loud snd distracting over her voice. The music was so annoying. Would love to watch some of her other videos.
I don’t usually add music in the background. I did on this one tried to have it as low as possible. Everyone seems to have different preferences on music in the background. Myself I say not anymore for me.
@@ButterflyMeadowsHomesteadthe music is fine. I can barely hear it
The oven method works great!
Yes it works wonderfully. Hoe you are enjoying your yogurt.
Good morning Dorinda just to say thank you again for sharing this I'm someone who loves learning about better gut health and fermented foods. I had never heard of this, I'm so thankful and I have now made my first batch. I set up my cosori electric pressure cooker on yogurt setting sett to temp 38 Celsius for twelve hours for three times, 36 hours. It took a bit of organising but I just wrote everything down, times ect and it worked out ok. I did test it after 24 hrs and it was delicious but not sour enough for me therefore not fermented enough and was like Greek yog in texture but after the added 12 hours it is now perfect. It is a little grainy but that's normal for first batch. So I'm now a happy bunny😃 I will try it on next batch wrapped up in my microwave with light on, we are a small Christian community and our oven is needed for cooking. I will do the test with the thermometer to make sure it holds the 38 Celsius before using.Blessings😃👍🏼👍🏼👍🏼
Im impressed that you regularly 'engage' with your commenters. So many youtuber creators dont, and seem to forget their audience is who its all aby and community ( and of course quality content) is what brings people loyal. Thank you, you explain things wrll from the viewpoint of your audience.
@@letamorgan6819 thank you.
@7:23, I’m so happy you found this fermented product and is doing miracles for you. BTW, it’s called pestle & mortar. Pestle is the thing you crush with and the mortar, well you know what that is. Thank you for sharing.
I’ve been trying to make this “yogurt” but been using a product from Cutting Edge Cultures instead of the BioGaia tablets. The end product has a funky smell so I have not eaten it for fear of poisoning myself. I’ll try the tablets as Dr Davis suggests next time.
I would like to know how your “yogurt “ smells and tastes. Is it sour like yogurt? Mine wasn’t at all and that clued me in that something was not right.
Thank you. Yes it should be tangy like yogurt. Tastes fermented but it’s a pleasant smell taste not funky at all.
Great question! Ty for asking this. I just started making the SIBO yogurt and was wondering if the tangy taste was normal.
You look amazing! And so brave to show those photographs, I have such admiration, I wept, so glad for you that those times are in the past 💖
Thank you. ❤️
Me too! Thank God for L. Reuteri and Dr. William Davis!
I thank you for sharing your experience, I ordered ingredients to make it and I pray this will help my mom with severe dermatitis.😢
I hope it helps her. I would love to know if it does.
I'm making my yogurt right now, but I'm using the "sous vide" setting on my Instant Pot. I set the temperature to 99F for 36 hours. I hope it works well.
Sounds good. Yes you can use the soup vide. That should work. First batch sometimes separates but it’s still good.
Congratulations dear, you look great. Will try this for sinus.
Hi. The yoghurt is good for 10 days. After that the probiotics diminish. That’s according to Dr. Davis. 😊
Thank you
Actually good up to 4 weeks in the fridge. The starter can be frozen for months I succesfully used a year-old frozen starter.
@@patticurry565 I keep mine as long as it takes me to use it up. It may get more tangy but never bad.
Since the starter cultures are oten sold freeze dried and dehydrated could we do the same at home?
@RhodeToPrepping yes you can freeze it and dehydrate. Just dehydrate at low temperature below 110 f
Great video. Thank you for sharing this video.
Thanks.
Great results using Lakeland’s Yogurt maker if you’re in the UK
Hi Maria I have the Lakeland one, I'm also in the U.K. made two batches so far, I'm new to this probiotic. Took me a good search to find a reasonably priced yog maker with timer and temp adjustments. The lavelle one looks brilliant but a bit expensive, it will on my Christmas list, lol. God bless.😃👍🏼👍🏼👍🏼
Thank you for this very informative and thorough video. I've had some in my oven now for about 18 hours. Can't wait to try it! Thanks again!
You are very welcome. I know you will love it.
Thanks. I do have a thermometer and will test my oven before ruining a batch of l. Reuteri. If I don’t have to buy another appliance, I may not.
I used to get terrible rosacea. I changing to healthy keto which made it go away. Keto equals a healthy gut so it's definitely the key. Going to try your yogurt recipe for extra healing.
I have heard that from a couple people. It’s just not a diet lifestyle that would work for me. I’m glad it helped you. I hope the yogurt helps you too. I love the yogurt.
Thanks so much! I have been looking for a yogurt maker like this one for a year now. Great video!
You are so welcome!
I’ve only tried the L. Reuteri from SuperSmart. It works well but may not be the same strain as recommended by Dr Davis. Biogaia also has a 10 Billion count Reuteri now .
@@vegan4life532 I have heard that. That’s great
My goodness your previous pictures look painful. So glad you found relief 🙏🏻
I use my counter top oven for making yogurt by using dehydration mode. Allows me to set a timer for 36 hours.
thank you so much i've been wanting to make this and now seeing you i know how
Awesome. Thanks for watching.
L reuteri seems great😊
Dr. Davis said you need to start with a L.Reuteri supplement that is at least 2 billion CFU. I guess if it works with this one then it works though! I haven't tried it yet.
Your skin looks amazing!!
Thank you
Thank you for making this video. I loved listening to you. I'm glad you found something that works for you.
You are very welcome.
Excellent tutorial. I will attempt however, Half and Half milk is not available in my country.
1/4 cup 35% cream to 3/4 cup 3% homogenized milk makes 1 cup half and half.
This was really helpful. I bought everything to make this cultured dairy then found out my pressure cooker pot does not allow me to select the temp or the 36 hour timer. I'm going to try your oven/light method. I'll let you know how it goes. Thanks again.
Great. Let me know your results.
It’s wonderful that you found a natural way to help your rosacea. I agree with another commenter that your video is the best one on l-reuteri that I have seen. I have leaky gut so consequently had a lot of nausea and stomach discomfort so I am going to try this to see if I can heal. I’ve never been able to have dairy so I’m going to try it with cashew milk which I make myself. It will likely be a thinner yogurt. If it isn’t satisfactory, I will then try the half and half method. I’ll try to report back how successful I was. Thank you for making this informative video. You explained everything so well with clear directions.😊
thank you. do a little searching on the nut milk version before you try, there is a difference but I don't recall what it is. Here is an article from Dr. Davis on using coconut milk to make it: drdavisinfinitehealth.com/2019/09/making-l-reuteri-yogurt-with-coconut-milk/
The pustular rosacea is caused by an overgrowth of demodex mites that live in the pores. You can get rid of them with Ivermectin cream. Maybe this bacteria repels them too. I suffered with this for years and the cream works right away.
I tried the ivermectin it didn’t help me. I have read about the demodex mites but apparently not all of the pustular rosacea is caused by them. I’m glad you found something that worked as well. It is a terrible condition to have to deal with. Thanks for sharing.
@@ButterflyMeadowsHomestead thanks! I’m making my first batch of this yogurt now and I’m exited to start using it.
@@michaelhimes8778 you are welcome. I hope you have great results.
If you use raw milk you need to heat it to just below boiling and keep it at that temperature stirring for 15 minutes.
I really enjoyed this😊 I just got this Dash sous vide oven and realized the lowest temp it goes is 104- I’m hoping that won’t be a big deal. Thank you for mentioning the safe temps. I may eventually get that luevelle you showed so thank you for showing that as well!
@@N8sgaming2damaxx you are welcome. 104 should be good.
You snswared all the question thankyou .
Ive been useing raw milk , heated it yo high . But i am still using the stuff . Ill try it in my oven next . With half and half . Thanktyou . For doing this vidio .
@@nancysmith-baker1813 you are welcome. I’m so glad it was helpful.
This yogurt is delicious. So creamy not tangy not sour. Will be making it again😊
You can crush tablets. Put in plastic bag and crush with rolling pin or something else.
This is best video i have seen explaining how to make this yogurt. Thanks!
@@emlyle1228 thank you.
The best video.Thank you.
Leuvele keeps the necessary temperature!
Thanks for sharing all of this! I will be trying your method this week
You are welcome. Than you for watching.
Thank you so much for this video.
You are welcome.
Great video. Your instructions are very clear. It is wonderful that you were able to clear up your rosacea by introducing l. Ruteria to your intestines. You look terrific.
Thank you.
Great video, thank you for the info! I do find the background music distracting but that’s just my opinion. I will check out your other videos!
I don’t normally use background music.thank you I’m glad you liked the video. I hope you like some of the other videos too.
Excellent vid. Thanks ❤
Thank you
Glad you found an easy and healthy resolution to your rosacea condition. Thanks for the nice paced explanation of how you make your recipe. I have ordered a probiotic starter from a natural health small biz and am waiting for my yogurt maker which is not the one you have but it does have different temps as well. I am hoping this will help my GERD and bloating. I also have some eczema so from your success I hope it helps this too.
I hope it helps. Keep in mind it may take a few days for your gut to balance when you first start eating the yogurt. Thanks for watching.
Fantastic informative video ... Thank you
@@ahmedalfi8487 thank you.
I’m excited and ordered my L reuteri already!
Wonderful.
Your skin looks fantastic! I have a bit of rosacea. I also have been battling granuloma and lichen planus. I found that almost a year on Carnivore has greatly improved those issues. I am looking to be completely free. Thank you for your video. I am sourcing my ingredients for yoghurt.
Thank you and thank you for sharing.
I miss spelled yogurt! 😂
Excellent tutorial! Many thanks for sharing and so happy this worked miracles for your skin. All the best!
You are welcome. Thanks for watching.
FANTASTIC information! Thank you SO much for sharing this! Unbelievable after listening other info.
You are welcome. Thank you for watching.
So glad this helped you I had a breakout just like that two years ago all over my chest I try too eat a lot of Greek yogurt
Probiotics are so good for skin breakouts.
I learn a lot from you
You did a great job instructing us and your complexion is so pretty. I like the tip about not stirring the finished yogurt until it’s chilled. I bought the Ultimate yogurt maker and tested the temp several times during the 36 hours. I set it to 100 degrees but every time I tested it it was either 98 or 102. Have you tested for a consistent temperature during the culturing on your model? I’m wondering if mine is defective or the best it can do is an average, fluctuating temp.
I have not but I think I will that’s a great idea. Thank you.
Thank you for this Dorinda, I came back to watch all your video, I was busy looking for a 36 hour yogurts maker, I found the one you are using so will save up for one. In the mean time I'll use my electric cosori pressure cooker which has a yogurt setting, I'll just have to keep resetting it four times eight hours. So I mistakenly put a comment on here about how I have made my yogurt which I have now removed,if I had stayed and watched till the end I wouldn't have put a comment on, apologies. But I have now ordered all that I need, organic insulin and I found your recommended probs from Amazon. I will be making my own half n half as we don't have that here in the U.K. I will use organic whole milk and organic cream. So I'm very excited indeed. I am a kefir user, maker, and believer and that was a gift from God finding and learning of it. I take my kefir at bed time it really helps me to sleep well. And I'll have my new yog in the morning. Any advise on this would be much appreciated. Thank you again and God bless you.😃👍🏼🙏❤️
@@christinegitsham5268 hi Christine. I drink my kefir at night too definitely makes me sleep better. Just make sure the temperature of your cosori is not getting above 110 degrees Fahrenheit because that will kill l reuteri.
I eat my yogurt during the day most of the time. Sometimes at night. I found both of them really make me feel better and help my skin too.
Let me know how it works out for you.
Blessings
@@ButterflyMeadowsHomestead yes I will, thanks again, this is God again, I'm sure of it, I get bouts of IBS it's quite nasty so that why I changed my bread to sour dough as well as the kefir and I'll be making my new yogurt, I had to have tons of antibiotics once after an op that left me with a nasty infection and as that doc said in his vids, the important bacteria is missing in most of us. Praise God He always hears our prayers and sends help. God bless sis.😃❤️🙏👍🏼
Great instructions. I enjoyed watching & learning ❤ The recipe which comes with the Luvele yoghurt maker using coconut milk, includes sugar for the L-Reuteri to feed on (I used a tiny bit of coconut sugar), but because I’d prefer no sugar, I’m wondering if the inulin will suffice. You mention flavouring it with honey or maple syrup. I have Manuka honey on hand for other health benefits. Wondering if I could add the honey or maple syrup during the 36 hour incubation time, and if this would turn out ok, or would it would compromise the culture. Thoughts? ❤
@@suemckendrick7904 I would wait until after the fermentation to sweeten or flavor. There is just no way to know the effects if done during fermentation.
I don’t have any experience with the coconut milk yogurt.
Thank you for sharing your experience questions when is the best time to eat the yogurt also the amount that you can eat thank you 😊
Anytime is good for eating the yogurt. No one time is better than another as far as I can tell. You can really eat as often as you want; however Dr Davis recommends at least 1/2 cup a day.
I can't wait to try it.
I’m so glad you found a cure! I make SCD 24 hour yogurt in my IP but want to make this type… can the Instant Pot make L-Reuteri? I know the IP only
Goes to 24 hrs but that’s not a problem
You will need to make certain the temperature doesn’t go above 109 F. 110 F will kill l reuteri. 104 or 100 is ideal.
Hi,😊 thank you so much for posting this! Do you know if this yogurt made with L. reuteri probiotics is okay for people who are lactose intolerant??? I am lactose intolerant and cannot eat yogurt. It makes me severely constipated. Also, has anyone made this reuteri yogurt using the instant pot? What is the temperature of the yogurt setting in the instant pot? Thank you in advance for your help and reply 🙏
L reuteri yogurt is supposed to be really good for people with constipation or other bowel issues. The only way to know for sure is to try it. I do not recommend using the Insta pot to make this yogurt because it gets too hot. This yogurt has to stay below 110° because that will kill the bacteria, you can use your oven with a light on to reach the desired temperature. I don’t have an Insta pot so I can’t measure the temperature, but if I did, I would use a grill thermometer, heat some water in the Insta pot and take the temperature.
@ButterflyMeadowsHomestead thank you for yr reply!😊
Thank you for the information! I got the Luvele maker and followed the instructions for L. Reuteri yogurt. Mine came out runny. Is it supposed to be runny?
If you use a milk with heavy cream it won’t be runny. I use half and half. You can also buy heavy cream in the refrigerated milk section of the grocery store.
The first batch is usually runny i keep hearing. The second batch will be better. Dr Davis the creator of this yogurt calls it the first batch phenomenon.
Did you notice any hair growth or weight loss? You really look amazing!
A little yes. Thank you.
I certainly have not seen one person on here have the issues with their inulin that I have on three separate occasions. It took me 20 minutes and I don’t think it was all the way dissolved. When finished I had almost an inch of whey on the bottom of all the jars and the top part just turned to curdles when all mixed together. And still just as watery as the whey by itself
What kind of milk are you using?
@@ButterflyMeadowsHomestead half n half. The whey was sour like a lemon. I just used the whey for another batch. Had to throw everything else out, it was far from edible. I slowly sprinkled the inulin in, did better but still clumped to whisk. Would warming the half n half help this? Seem like warm water to wash whisk got it off easily
@@sharonphillips3700 warming the half and half won’t hurt if you want to try that. Just make sure it is not warmer than 110 degrees before you add the l reuteri. Is the half and half ultra pasteurized? Ultra pasteurized is best. Another question are you possibly fermenting anything else that is near where the yogurt is fermenting? Just looking for anything that might be compromising the yogurt.
@@ButterflyMeadowsHomestead yes, it is. I haven’t seen any yet that aren’t ultra pasteurized. I’m not making anything else. I sure hope this next batch turns out using the whey that tasted so sour 🙏🏼
@@ButterflyMeadowsHomestead so I made another batch just using the whey. There was no separation at all and it didn’t swell or rise this time. You think it’s ok? Haven’t tasted yet as it is still warm. Smells like cream …of sorts…thick, doesn’t move. What are your thoughts?
So glad to find your video. Do you put water in the crock pot when you put the yogurt in the oven? Thanks
@@saraha9069 no I didn’t but I guess you could.
Very detailed thank you
You have beautiful skin. I don't have temperature control on my yogurt maker.
@@michelemcneill3652 do you know what temperature it is? You could use a grill thermometer to check.
Can you tell what happens in the gut after you eat the yogurt.
It worked well for me in my oven,. I’m in the tropics.
I got a lot of bloating when I eat it.
Is this the natural reaction?
The thing I would think is maybe a high sugar diet. The bacteria feed on sugar so that could be a cause. If you are eating it everyday I would think it should get better over time as you adjust. I’m no expert for sure. I just know if I eat a lot of sugar I experience
More gas when I eat the yogurt. Another thought is what type of inulin are you using? Maybe try a different brand? I know inulin can cause gas. Anytime the gut is imbalanced you can expect some reactions to certain foods. Everyone has to make their own choices for what works for them. Take care.
I have been carnivore for almost a year, and I began fixing and adding kefir to my diet and Saturday I got very sick and bloated. It was terrible and the inside of my stomach burned like mad. I took 3 Phazyme and the pain and bloating left me, I am ok now. Oh yes. and the inside of my mouth got very sore. I think it was some sort of detox thing.
Good one. Can anyone tell me how to make Yogurt without yogurt maker or Microwave oven?
At 13:10 I explain how I made it in my oven before I had the yogurt maker.
I add frozen blueberries and some stevia to the finished product. Is this OK? It tastes so good like this. Thank you so much for your video. I'm sure it will help a lot of people, myself included!!
yes i add fruit and sweetener to mine as well.
@@ButterflyMeadowsHomestead YAY!!! And when I make my next batch I'm gonna err on the plus side too like you do, great idea! to get a really strong batch of the L. Reuteri.
A good vid and a good news story on your health..just a query if you may: i want to use milk straight from the cow but simmered at 91 degrees then cooled to room temp to start the process done this way I'm told so as not to affect the probiotics.Can you elaborate on that at all??
Unfortunately, in order to get true l reuteri yogurt, you have to use commercially pasteurized milk it’s just not possible to reach a temperature in a home setting that can pasteurize the milk to the extent needed. You can’t produce l reuteri ferment with milk that has the probiotics in it like raw milk. You can however make an l reuteri yogurt using pasteurized milk and then make another yogurt using your raw cows milk and after they have both been made separately mix them together to get a combination of the probiotics. That’s what Dr. Davis recommends when trying to get more than one strain than l reuteri He recommends making the yogurts separately, and then eating them together
Thank you.😊
You're welcome 😊
This was nice and informative, am watching from Kenya,we dont have half and half but have Ultra Heat Treated milk is it the same?
I dont have tbat yoghuet maker,normally for the other yoghut we cover with a heavy blanket over night.So this is me wondering 36 hours the blanket wont maintain the said temperate 😢 looks like i will just accept and miss out on this beneficial yoghurt
Hello in Kenya. It does take 36 hours at a temperature between 97 to 110 to get the high bacteria count for this yogurt. I’m not sure how you could do it without a machine or an oven that has a light inside. As for the half and half you can use milk it will just not be thick. Thank you for watching.
We like to use no sugar strawberry jello to flavor the batch. I keep getting a gelled blob at the bottom, sometimes large, other times smaller. Is there a procedure for adding it to the batch? We aren’t trying for gelatin reinforced reuteri (although it might…). We just like strawberry flavor.
@@billbucktube definitely add after it’s finished fermenting. I would just mix it straight into the yogurt. It’s never a good idea to add anything during the fermentation process.
@@ButterflyMeadowsHomesteadThanks. At first I added it to the 180° milk and got blobs. Later I added it to the slurry. It was better but still had smaller gelatinous blobs. I’ll try mixing after the 36 hours.
Thank You. Aloha.
@@kimelleman aloha
What is half-and- half?
Here from Germany!👋👍
@@Rainbowdancefactory hello, so happy to have viewing community in Germany. Half-and-half is a milk that is equal parts, whole milk and cream, giving it a 10 to 12% fat.
So, I am making my second batch now and my first batch came out wonderfully! I’m so nervous I’m gonna mess up the second batch! I decided that a quart is not enough so I doubled everything so I could get 2 quarts or a half gallon. I’m just wondering how long I can keep this going as far as how much will it make? I currently make kefir and I’m using the one that’s called easy Kefir and it just keeps on producing as long as I reserve a little starter for it every time. I’ve probably been using this one batch for over six months. I hope this isn’t a stupid question or that I missed it somewhere when somebody answered it, but that just made me wonder how long I can continue to use starter from the batch made previously? You’ve helped me so much to figure this particular type of bacteria strain/yogurt out and make it for myself! Thank you!
That’s wonderful. As far as how long you can use the previous batch to inoculate the next that is debated by a few opinions. I would say as long it it keeps turning out the same and tastes the same it should be good. Anytime I’m in doubt I just add a few crushed tablets to my new batch along with starter from my last. If you eat it regularly you will know when it’s no longer working.
You are such a doll! Thank you so much for your help!🌸🤝
I noticed you just used the ultra pasturized half and half but didn't hear it to 160 to pasturize again like I have previously done when making regular yogurt from milk. I'm assuming I've been wasting time. It's that true?
I think the reason for heating the milk in some yogurt recipes is to get the milk warm because folks didn’t used to have yogurt machines or a way to bring them to a certain temp and keep it there. I don’t think it was to pasteurize it. Pasteurized milk is very important for l returi due to the fact, we are trying to grow the l returi and not other strains of bacteria. There’s no way to pasteurize milk at home to the degree that you can buy pasteurized milk. It’s just not possible to get it to a high enough temperature at home.
WHAT?!! I wonder if I can make L. Reuteri without any el. heater or yogurt maker, because my climate is around 90°F during day, and 80°F during night, so I can do it on my balcony with average temp 85 °F 😋 From my experience in making yogurt and kefir the temp span is very wide and everything works as long as you compensate with the time 😊 I hope someone can confirm that for L. Reuteri? 😁
Thanks. Can one use doha milk? I can't do cow milk.
I think the process is just a little different if you’re not using cows milk if you go to Dr. Davis’s website, I believe you should be able to find a resource there that would tell you how I’ve never made it with anything except cows, milk.
Can you link a grill thermometer that you like please , I couldn't find it thru your store .Thanks
Sure.
amzn.to/47JIPZS
To get a thick yogurt with no fat and no starch, you can add milk powder.
Yes I haven’t tried that but I did read it.
Can you omit the inulin by doing this? How much powder? I have whole milk powder but I assume you are referring to the non-fat dry milk powder? I'm finding the inulin is causing intestinal distress so I would like to find a substitute. Thank you!
I make my yogurt in a machine which comes with 7 150 ml jars, I fill one with the powder and have already one "old" yogurt jar. Since I use uht milk which comes in a litre box, it is easy to mix in the box. I first fill 5 jars halfway and 2 full (to be divided with the full jars). Then I open the milk box, empty in it the two jars with the powder and yogurt, give a stir, fill the milk in the emptied jars, and fill all 7 with the enriched milk. I put the jar which had the yogurt in the centre of the machine to remind me to eat that one first because it was not washed.
I also make it in the bread machine, but I have an extra pan which has no paddle and I insert a big glass jar so that I don't have to empty the yogurt from the pan.
PS why I have a pan with no paddle? Years ago I made jam in the bread machine and it leaked in the machine destroying the machine 's belt, so I have an extra pan which I deconstructed.
Liquid and powder milk are 0.01% fat.
@@janp7660 I can't have any artificial sugars either, all that end with "tol"
@@bliblimama3994 thank you for explaining this. I may have to experiment with a small jar doing it this way!
Hello . I dont find in my country that type of milk , can you suggest to me how to replace it ? Thanks
Can you find pasteurized milk?
Fairlife is ultra pasteurized so can we use that instead of half and half? I make yogurt in the ip using Fairlife
Yes you can.
If you have autoimmune issues or other skin conditions some ferments like kefir, Kombucha and Sauerkraut may also help. And in the future we will discover other strains that may finally solve the issues for difficult cases of chronic conditions.
@@Gengh13 yes all of those also help me.
I just bought the yogurt maker and wondering how much of this do you eat a day if you have gut issues like sibo.
Dr Davis recommends 1/2 cup a day.
Thanks for all the great info. I just heard that eating it the first few days you can get depressed as a "healing crisis." Was that your experience? I'm feeling that way.
No that was not my experience; however, I eat a lot of fermented foods and do other things to detoxify. Be sure to eat lots of nutritious foods that will help. I hope you feel better.
Thank you! It's like I'm feeling more affectionate and thats making me feel vulnerable. I have a lot of healing to do!
@immanentPassages you’re welcome. So happy it’s helping.
I heard on another video that if you are not used to fermented foods to just start with 1-2 tablespoons and work your way up to the 1/2 cup amount., to avoid the “herx” effect
Hi I'm in Australia, is 100degrees farenheight or metric? Thanks in advance Di
That is Fahrenheit.
Hello, Do you know if the yogurt will be effective for dermatitis?
It’s possible. Any skin related issue is often helped by probiotics. It would be worth a try.
Could we use Whole Fairlife ultra filtered milk for the L. Reuteri yoghurt?? Thanks
Yes that should work
@@ButterflyMeadowsHomestead thank you!!
@@thomash681 you’re welcome
Is this organic half and half or just the ordinary half and half
It’s just regular. Organic will work great though.
I also wanted to get some advice. I had to pause my ferment 10 hours in and refrigerate. Can I now heat back up to 100 degrees and finish the time or do I need to add more culture and start again as if from scratch?
I don’t have any experience with doing that but if it were me I would put it back to ferment for another 12 hours. Giving it 2 hours to come back to temperature. Be sure you don’t heat it above 110 degrees.
Please help!! I made my first batch. Firstly, I hardly was able to get the inulin to break down. It was like a glob of glue and so frustrating. Fast forward to finished product and it wasn’t like others on here with the layers of curds and whey. It was thick on top with almost an inch of the liquid at the bottom. When I stirred it up, it was a very watery product with curdled chunks in it. What did I do wrong? 😢 Also, do I use 2 tablespoons of this to make a second batch or start completely over? I am so frustrated. Trying to mix up the inulin, I literally tried 3 different times using up the whole bottle. Please please help me
OK let’s start with a finished product first of all I think it was exactly as it was supposed to be and if you stir it before it is chilled it will curdle up like cottage cheese, so that’s probably why that happened Separating is very normal during first batch. and secondly the inulin is always difficult to stir just be patient and stir slowly slowly.
Yes 2 tablespoons of first batch per 1 quart of milk. Plus the 2 tablespoons of inulin.
@@ButterflyMeadowsHomestead thank you. However, I didn’t stir it until after it was chilled and very cold. It literally is a very watery liquid end product with what looks like milk curdles in it. No creaminess whatsoever. (After stirring) what “stuck” to the spoon was sour, kinda like a sour milk. So I use THIS to make more? I’ve already wasted a whole bottle of pills and two quarts of half n half just to render this
@@sharonphillips3700 yes I would use it to make your second batch with, and I would also keep it to use for subsequent batches. It should be fine.
It sounds like to me it just overprocessed I think sometimes some tablets are stronger than others.
If the ferment temp is either too high... or too low... and/or you ferment too long, you will get separation... and the longer it ferments after separation starts, you will also get curdling and even more separation. Get your temperature figured out first, so you can maintain a temp of 100 degrees +/- 3 degrees. Best way to do that is to fill your ferment container with 100 degree water, put it in your incubator (as if you were making yogurt), and use a digital thermometer to check the temp ever hour until you are convinced you can maintain the correct temp for the entire fermentation time. I made my own incubator using a heating pad, small cardboard box, and a few towels.
Another thing to consider: as I recall, Davis used his oven, which will not hold the +/- temp mentioned, above. That oven method will work, but the temp will fluctuate, which I don't like. Based on my experiments, if you maintain the +/- temp mentioned, above, I believe the doubling time is much faster than the four hours Davis claims. You may have to play around with your fermentation time until you get it right.
As for inulin/tablet powder clumping up: I make 1.5 quarts using 1 quart of heavy whipping cream and 1 pint of whole milk, both ultra pasteurized. I crush the tablets on a saucer and mix the inulin with the crushed tabs. I heat the mile to 105 degrees, put a three ladles of warm milk into my incubation container, and then slowly add the powder, stirring as I go, and haven't had an issue with clumping. But if you put the powder into the container and then add the milk, you will get instant concrete! :) Good luck.
What temperature is you milk please ? And the yoghurt from the previous batch ?
@@4nbop80user I use everything straight from the refrigerator then after mixing put it in the yogurt maker.
@@ButterflyMeadowsHomestead Thank you !
Hi, I am going to try to make this yogurt but do not have a yogurt maker. Were you able to keep your oven at 100 d. With just the light on for 36 hrs?
Yes I was. If you have a grill or meat thermometer to test with you could know for sure.
how long does it take to get the yogurt maker from the UK? I want to order it, but need to have an idea of time line. order a different maker from Amazon, but not sure I am going to love it since I can only do 54 oz, I want to do the full 64 oz after my first batch
The luvelle yogurt maker is the only one I am aware of that will process for 36 hours and at a lower temperature than other machines. Anything above 110 will kill the l reuterui. I do not have any way to estimate how long it will take to get the luvelle yogurt maker. You could reach out to the company they might be able to tell you. Also it is best to do 1 quart or 32 ounces for your first batch as the first batch is usually very separated. Your second and subsequent batches are always better and texture anyway
I am on my third batch, all going well.Texture is definitely better on the second, as well as the taste. I did find a yogurt maker on Amazon with adjustable time and temp for up to 99.9 hours, but the containers are single serve 6 oz, x 9 = 54 - kind of an odd amount left over. I like the idea of using the entire 64 oz half and half... thank you for you help. so happy that your Rosea is doing so much better, completely amazing. @@ButterflyMeadowsHomestead
@@lushumway7558 that’s great. Can you tell me the name of the yogurt maker on Amazon i would like to check it out. Thank you.
@ButterflyMeadowsHomestead they may be referring to the Ultimate yogurt maker on Amazon. I've seen other YT videos where it's been used and has smaller jars.