I'm so glad! Oh shoot. Someone actually posted somewhere in the comments that they had made this yogurt with homemade oat milk. I haven't experimented with that myself.
Hi - nice informations. Thank you so much. I am not a member on Dr. D. website. Did you ever seen, that people make his yogurts from homemade oatmilk in combination with (clean) coconutmilk? I try it, and the result is so fine and creamy. Tangy and so tasty. Or isn't it allowed to use oats?
It's certainly possible to make yogurt with oat milk, so I'm glad it's worked for you! I don't know how these bacterial strains do in that environment, but if you're getting creamy, tangy yogurt, that's a good sign!
@@WholeShenanigans yes the yogurt is creamy and fine. I think the ratio oat to coconut seems to be perfect. And without any agar, guar gum or so.The "sugar" from oat is maybe good for the bacterias too. I only use 2 Tbsp. Inulin! But i let it only 36 hours ferment. 48 was much to long - the joghurt change smelling and start to be watery again. So the 36 hours are fine. Thank you for answering. Today i read about B. coagulans. They dont recommend this any more, becaus it has in many tests no better results?! Did you know something about?
@@veganaoeltsch That's great to hear! Maybe others will read this and want to make it with homemade oat milk like you. I like that you don't have to add any thickeners or sugar. Sounds like there's enough natural sugar in the oats to help feed the bacteria. I haven't read that about B. coagulans, but will look into it. Thanks for the heads up!
You're so welcome! Nope, don't mix with water. If you wanted more, you would adjust the recipe for more cans of coconut milk. I use full-fat coconut milk.
i try to make yogurt with only l-gasseri but i got ruined yogurt with bad smell and on the top it was grey colour.... i make it with: 400ml coconut milk, 1 TBS inulin , 2 TBS sugar, 2g guar gum and 1 capsule Dr. Mercola, Biothin, 10 billion, at 42 degrees Celsius for 48 hours..... but previous yogurt i make it with the same procedure but only for 36 hours and it was fine? does anybody know why i got bad yogurt with 48 hours?
Different strains prefer different temps. So if you're fermenting L gasseri alone you would want to shoot for 109°F/43°C according to Dr. Davis' recipes. See this link to follow his guidelines in more detail. Also, check your ratios. Your sugar for example, should be 1 Tbsp for 383g of coconut milk. innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
Nicely Done Cameron 👍
Thank you!
Thx
Your videos are so helpful and thorough! I would love to know how to do one with oat milk since I can’t have dairy and don’t like coconut. 😅
I'm so glad! Oh shoot. Someone actually posted somewhere in the comments that they had made this yogurt with homemade oat milk. I haven't experimented with that myself.
Hi - nice informations. Thank you so much. I am not a member on Dr. D. website. Did you ever seen, that people make his yogurts from homemade oatmilk in combination with (clean) coconutmilk? I try it, and the result is so fine and creamy. Tangy and so tasty.
Or isn't it allowed to use oats?
It's certainly possible to make yogurt with oat milk, so I'm glad it's worked for you! I don't know how these bacterial strains do in that environment, but if you're getting creamy, tangy yogurt, that's a good sign!
@@WholeShenanigans yes the yogurt is creamy and fine. I think the ratio oat to coconut seems to be perfect. And without any agar, guar gum or so.The "sugar" from oat is maybe good for the bacterias too. I only use 2 Tbsp. Inulin!
But i let it only 36 hours ferment. 48 was much to long - the joghurt change smelling and start to be watery again. So the 36 hours are fine. Thank you for answering. Today i read about B. coagulans. They dont recommend this any more, becaus it has in many tests no better results?! Did you know something about?
@@veganaoeltsch That's great to hear! Maybe others will read this and want to make it with homemade oat milk like you. I like that you don't have to add any thickeners or sugar. Sounds like there's enough natural sugar in the oats to help feed the bacteria. I haven't read that about B. coagulans, but will look into it. Thanks for the heads up!
Great video, thanks! Do you mix the coconut milk with water to get more liquid/yogurt? What is the fat % of the coconut milk?
You're so welcome! Nope, don't mix with water. If you wanted more, you would adjust the recipe for more cans of coconut milk. I use full-fat coconut milk.
i try to make yogurt with only l-gasseri but i got ruined yogurt with bad smell and on the top it was grey colour.... i make it with: 400ml coconut milk, 1 TBS inulin , 2 TBS sugar, 2g guar gum and 1 capsule Dr. Mercola, Biothin, 10 billion, at 42 degrees Celsius for 48 hours..... but previous yogurt i make it with the same procedure but only for 36 hours and it was fine? does anybody know why i got bad yogurt with 48 hours?
Different strains prefer different temps. So if you're fermenting L gasseri alone you would want to shoot for 109°F/43°C according to Dr. Davis' recipes. See this link to follow his guidelines in more detail. Also, check your ratios. Your sugar for example, should be 1 Tbsp for 383g of coconut milk.
innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
Maple syrup is much kinder than honey. Leave the bees🐝
I won’t cause pain and heartache to dairy cows simply because it helps my hair grow or whatever else. It’s their milk, not mine.