Best video for solving the separation issue! My first batch of l reuteri was an absolute desaster. It completely separated, was smelly, very cheesy and yellow. Now I followed your advice and it worked out like a charm. Absolutely no separation, white, very smooth firm texture and good taste. It has almost no cheesy taste and is not very sour! Starting with the right temperature and mixing very well is essential. Thank you so much!
That is exactly WHY I made the video ~! What you said really makes me happy for you ~! Thanks for letting me know ~! At 73 and battling leukemia for 23 years a person like me looks for little wins in life and little things that I can still do of value ~! God Bless ~! Kit
That is great to hear~! I noticed so many health conscience people were having issues trying to make Dr Davis Yogurt that some even gave up. I was not having those same problems and I like passing it forward ~! It makes me happy~! Thanks for your comments Kit
I made mine with raw goats milk. I heated it to a boil and kept it just off the boil for 15 minutes then cooled it to 99. My oven had the oven light on well ahead and had a thermometer in it to find the spot in the shelf that stayed at the 99. You can go a couple of degrees higher. My dish for fermenting it was warm in the oven. I mixed it in the same order as on here in the warm dish, covered it with the lid after adding the rest of the milk and mixing it again then left it for 36 hours. It came out perfect.
well its only one first batch , and at the 2nd batch most people dont have any separation, and the one i shall start with now is cold , i have to add a few hours to that 36 hours ,
Three of us (me and my two daughters) used my method on our first batches with NO Separation~! Secondly all 3 of us did our second and third batches in exactly the way I show in my vide o including warm half and half and pre-warmed machine with 99 degrees with all of it. Now If you have not started your run try to put your half & half in a water bath and bring it to 99 degrees also making sure your machine water bath is 99 degrees as well. If you are running already and your machine is still not up to 99 degrees switch out the bath water put 99 degree water from the tap in the water bath. I personally would NOT go over 36 hours of fermenting time. Kit
In his book Super Gut Dr. Davis covers B- coagulans and L Gasseri as helpful strains in For your lower gut ~~! I now make my L Reuteri Yogurt at 99 degrees and I make a combo B Coagulans and L Gasseri Yogurt cooked at 106 to 107 Degrees. The Coagulans and L Gasseri have a more cheezy Flavor for sure. If listen very carefully to his video Dr. Davis says in his study he gave the women a couple other strains..but he tries to make is sound more simple than it actually is in his book~! Kit
Like you i have watched most videos on TH-cam but still getting separation. Your video has some interesting points that i will definitely try thank you. One point, you might want to edit your videos to make them a bit shorter. This is not a criticism just friendly advise. 🏴
Ive been making l reuteri yogurt for 2 weeks and i would like to make l gasseri , could someone tell me if i make l gasseri the same way i make l reuteri? For l gasseri i would crush up 10 bio gia pills , 2 tablespoons of inulin and 1 quart of half n half ( organic ) 36 hours at 100 degrees ? Is that correct ?
Not exactly L Gasseri according to Super Gut Dr Davis needs to be at 106 ideally~! I personally ferment B Coagulans and L Gasseri together (because B Coagulans can take up to 110 degrees. My machine runs between 107 -109 and the combo comes out terrific with NO SEPARATION~!Note Yes same two Table Spoons of Inulin . My L gasseri came in caps and I use 2 caps in my mix. I hope that is helpful ~! Kit
Best video for solving the separation issue!
My first batch of l reuteri was an absolute desaster. It completely separated, was smelly, very cheesy and yellow.
Now I followed your advice and it worked out like a charm. Absolutely no separation, white, very smooth firm texture and good taste. It has almost no cheesy taste and is not very sour! Starting with the right temperature and mixing very well is essential. Thank you so much!
That is exactly WHY I made the video ~! What you said really makes me happy for you ~! Thanks for letting me know ~! At 73 and battling leukemia for 23 years a person like me looks for little wins in life and little things that I can still do of value ~! God Bless ~! Kit
Good info vid Kit Thanks
Thank you Michael~! Kit
Great video and super helpful!
Thank you Berb ~! Dad
Thank you for your wonderful video, it answered quiet some questions i had
That is great to hear~! I noticed so many health conscience people were having issues trying to make Dr Davis Yogurt that some even gave up. I was not having those same problems and I like passing it forward ~! It makes me happy~! Thanks for your comments Kit
Thanks for being honest.
Well I do try to be as transparent as possible~! Thank you for commenting because feedback is so helpful~!
It makes sense, i'll try next time , thank you !
Yes it really works and thank you for watching and letting me know you appreciated the video~! Kit
I made mine with raw goats milk. I heated it to a boil and kept it just off the boil for 15 minutes then cooled it to 99. My oven had the oven light on well ahead and had a thermometer in it to find the spot in the shelf that stayed at the 99. You can go a couple of degrees higher. My dish for fermenting it was warm in the oven. I mixed it in the same order as on here in the warm dish, covered it with the lid after adding the rest of the milk and mixing it again then left it for 36 hours. It came out perfect.
Awesome~!
Have you see results doing this yogurt but with dr Davis it just says l ruteri it doesn’t say l gasseri as well
It makes sense doing your steps
What is the name of your machine? I'm trying to find it on Amazon. Could you perhaps add a link? Thanks for the upload.
Where do you buy your l reuteri powder please
well its only one first batch , and at the 2nd batch most people dont have any separation, and the one i shall start with now is cold , i have to add a few hours to that 36 hours ,
Three of us (me and my two daughters) used my method on our first batches with NO Separation~! Secondly all 3 of us did our second and third batches in exactly the way I show in my vide
o including warm half and half and pre-warmed machine with 99 degrees with all of it. Now If you have not started your run try to put your half & half in a water bath and bring it to 99 degrees also making sure your machine water bath is 99 degrees as well. If you are running already and your machine is still not up to 99 degrees switch out the bath water put 99 degree water from the tap in the water bath. I personally would NOT go over 36 hours of fermenting time. Kit
What is the Gasseri for? Dr Davis just mentions the L reuteri.
In his book Super Gut Dr. Davis covers B- coagulans and L Gasseri as helpful strains in For your lower gut ~~! I now make my L Reuteri Yogurt at 99 degrees and I make a combo B Coagulans and L Gasseri Yogurt cooked at 106 to 107 Degrees. The Coagulans and L Gasseri have a more cheezy Flavor for sure. If listen very carefully to his video Dr. Davis says in his study he gave the women a couple other strains..but he tries to make is sound more simple than it actually is in his book~! Kit
Like you i have watched most videos on TH-cam but still getting separation. Your video has some interesting points that i will definitely try thank you. One point, you might want to edit your videos to make them a bit shorter. This is not a criticism just friendly advise. 🏴
Thank u and yes I know the video got too long~! Kit
Ive been making l reuteri yogurt for 2 weeks and i would like to make l gasseri , could someone tell me if i make l gasseri the same way i make l reuteri? For l gasseri i would crush up 10 bio gia pills , 2 tablespoons of inulin and 1 quart of half n half ( organic ) 36 hours at 100 degrees ? Is that correct ?
Not exactly L Gasseri according to Super Gut Dr Davis needs to be at 106 ideally~! I personally ferment B Coagulans and L Gasseri together (because B Coagulans can take up to 110 degrees. My machine runs between 107 -109 and the combo comes out terrific with NO SEPARATION~!Note Yes same two Table Spoons of Inulin . My L gasseri came in caps and I use 2 caps in my mix. I hope that is helpful ~! Kit
@GoAskKit thanks 😁
@@GoAskKit when you were spooning the inulin powder you said 2 Teaspoons. Your instructions for the recipe above say 2 TBsps. Is it teasp or tbsps?
Sorry for inulin it is two tablespoons