Katherine wrote: I read that you should not do. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. As far as OVits not my first choice, but if I buy a gallon I can get the non-UHT. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. Apparently there are several variations on how to make this yogurt. Sometimes impossible to find organic cream where I live. ________ Blog Associate (click my user name for details). Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel . Ive been using it. Could it have gotten stronger? And youre sure that these are live-culture fermented foods? that does not heat the milk. Put in machinepulled off cup after 12 hours [kinda resembled slightly thickened milk at that point] and let the machine go for another 12 hours. But, get exposed to selected strains of E. coli from contaminated produce and you develop life-threatening diarrhea that can be fatal, especially in children. So lets list some of the tripping points to help avoid ending up with a liquid mess that fails to yield all the wonderful benefits of this microbe when restored to your microbiome. If store-bought, half and half milk is available in your area, we recommend you follow Dr Davisoriginal method that does not heat the milk. If it does concern you, the oil can easily be driven to nil. I considered using sugar, but ended up adding inulin and unmodified potato starch as extra substrate (2tbsp. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! In a well matured batch of this yogurt, there is expected to be ample probiotic, and minimal prebiotic. For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! How did you perform the cool-down? Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the. The L reuteri yogurt recipe . Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions? To ensure the L reuteri strains stay pure and uncontaminated, we recommend re-inoculation not occur indefinitely. William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. re: I think the first batch I allowed to get too hot and likely killed the L. reuteri., re: Do you think the goat milk is the issue?. Pure liquid, very little smell, and sweet Any thoughts or comments appreciated. It averages 10-12% fat, which is more than regular milk but less than regular cream (and it cant be whipped). ________ Blog Associate (click my user name for details). I just started our first L.reuteri yogurt batch using thawed-out frozen goat milk taken from our Dwarf Nigerians last year, so I dont yet know what to predict. [options are 36, 38 or 40 C] One quart Organic Valley whole milk, pasteurized + homogenized. He uses 1 Tbls of inulin. We routinely refrigerate the finished product, so as to slow/stop the reaction. Before you begin it is important to sterilise theLuvele yogurt making glass jar, lid and any utensils you use, in boiling hot water. (I didnt save any of it.). The usual glycemic impact of oats would be blunted here, but the other hazards remain. If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20with%20whey%20in%20pan%2001a_zps1kjiuumr.jpg. Susan wrote: I wonder if this is making me constipated.. A method for treating inflammation in inflammatory bowel disease, comprising orally administering gastronintestinally to a human conditioned medium from a culture according to claim 1. re: Also wondering if I put a particular strain of bacteria into my gut in a high count could that perhaps have consequences on the other bacteria in my gut since they have a relationship?. It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). Would a tablespoon a day do it? Dont know yet. Its just the yogurt. We recommend using a double boiler pot filled with boiling water. I assumed that it was due to cross contamination, I then started sterilizing my tools and now my yogurt just doesnt form at all. 6. You can freeze portions for a month or two, with some shift in texture. Ayogurt maker is apt to have the same myopic tunnel-vision temp range design as most of the not-so-smart-pots do. It initially stayed in the container when inverted, so I had to break it up and scoop it out. I had not heard of Dr. Davis before I found him through Donnas podcast. Im ingesting a lot more than a tbsp. I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. Ill give it a few days and hopefully, someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt I am particularly interested in the anorexigenic effect.. You stated, I steeped whole oats in this quart of yogurt. ________ Blog Associate (click for details). Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar. (Our last flow cytometry run yielded a live count of 262 billion.) In the particular case of the two strains of Lactobacillus reuteri in Biogaia Gastrus, it appears that they do not colonize the human gut on an extended basis, which is why Biogaia has a product suitable for repeat sales, and why we are making yogurt from it on a regular basis. Any insight would be greatly appreciated! Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. I would like to participate in this L.reuteri experiment, but strongly suspect dairy as fuel for an auto-immune response. It was so thick that it was almost pointless to strain it for the excess whey. These are just the protein parts of each grains gluten. And is all that runny liquid normal? as amended: 2018-11: I was wrong: Young people SHOULD obtain L. reuteri, re: Can someone clarify if the yogurt is recommended for a BC survivor?, Was it ER+ BC? The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over. I have started a second batch in the yogurt maker with the cup I drew off at the 12 hour mark. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). The top of the yogurt grew a pink bacteria and smelled. Traditional yogurt making practises have always heated the milk first. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. Now I have all I need to make the L-reuteri yogurt. Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. I vaguely recall Dr Davis addressing breast cancer & the yogurt. https://cuttingedgecultures.com/lr-superfood/, Making L. reuteri yogurt with coconut milk, I was wrong: Young people SHOULD obtain L. reuteri. Is it a preference? The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains." Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. Kathy Carlson wrote: using a new yogurt maker. re: I used Meyenburg goat milk from grocery.. It could be something more serious, like ulcerative colitis or Crohn's disease. Just looked at the batch of yogurt [?] I stir in several drops of stevia Why not the WFMF sweetener? The lowest it will go to is 104.. It cures my daughter and husband's GI leaky gut problems along with aloe juice diluted as a drink and/or L Glutamine supplements. Making yogurt generates a product with overt effects in adults. I rotate making 1 qt. That 110F might have caused some die-off. We have experimented using fewer tablets and are pleased to say that we had significant results with only 3 tablets. Which of these would be the suspect, if not both, isnt clear. Ive found that with full fat cream and 1/2 & 1/2 I have successfully made yogurt. (And, to be sure, we really dont know what the optimal generational strategies are yet.). Ive tried it once, and considered the result a fail, possibly due to either/both of: 1. Their avenin protein is an analog of wheat gliadin. Can you suggest some starting details for me? EVER. this would be a traditional 100W incandescent (Edison) bulb, which are getting hard to find. Dr. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the " Wheat Belly" series, " Undoctored," as well as his newest book " Super Gut." We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma re: Do you need to separate with a cheese cloth or coffee filter?. The thickness of this yogurt is evidence enough. I do eat sauerkraut and pickles with no reactions, love those. This has been a success for me so far. Didnt enjoy it, at all. Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. The jar on the right was not heated - the end product curdled, expanded in the jarand producedan unusual amount of whey separation at the bottom. Only then add the remaining half-and-half. I take that to refer to the US version of the Biogaia Gastrus. Do you get a lot of whey? But even on a pessimistic evolutionary view, MotherNature doesnt much care about us one way or the other once we reach about twice reproductive age. You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water. I agree with the 50:50 ratio. One last question do you put the pot that you showed us in the picture of your yogurt in the stove? Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). If the settings are inaccurate, you can probably still use it. In the WB/Undoctored program, dairy elimination is one of the top options for addressing a weight loss stall. ________ Blog Associate (click my user name for details). I presume thats their Whole Goat Milk, and not the powdered or evaporated. Do this by boiling a kettle and carefully pouring the hot water over the equipment. And our result with that is about half yogurt that is thick enough to not pass through a wire mesh strainer, and about half a creamy liquid (presumed to be whey) that does pass. Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again. Including this step before adding the probiotic bacteria and prebiotic powder made a profound difference to the structure and texture of our L. reuteri yogurt. Assuming the finished product was refrigerated, it seems unlikely. Making L. reuteri yogurt is really a simple process, but it still trips up some people. Also add a daily probiotic supplement such as Synbiotic 365 ( Buy from UnitedNaturals.com, $45 ) or BioGaia Gastrus tablets ( Buy from Everidis.com, $28.99 ). To ensure the yogurt stays abundant with the L. reuteri strains, and not a breeding ground for other, unwanted bacteria, we recommend starting a fresh mother batch after 4-5 re-inoculations. I am experimenting with using a larger amount of milk pulled from the pasteurized mixture in a mug and then using a hand blender stuck down in the mug to forcefully dissolve the inulin/gastrus powder into the milk. ________ Blog Associate (click for details). The anorexigenic effect of a yogurt made with the Gastrus strain of L. Reuteri cultures is a very bold statement. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. He gave them a list of foods low on the glycemic index. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? Heres what I did: * I quart of organic half-and-half (Stonyfield Farmsseems to be ultra pasturized, could that be the problem?) ________ Blog Associate (click for details), Ive ordered off of iHerb and I went through a few batches. Looks like instant pot (small one at 3 quarts) works well here. And yes, I take a long time to make sure all the Inulin/Gastrus is mixed thoroughly. Don't stir the mixture while it is fermenting, as this increases separation. Any thoughts on what Im doing wrong? What am I doing wrong? Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic As Recommended by Dr William Davis Super Gut, MD Cultured Dairy Low and Slow Yogurt Lactobacillus : Grocery & Gourmet Food Grocery & Gourmet Food Dairy, Eggs & Plant-Based Alternatives Dairy & Plant-Based Yogurt Kefir One-time purchase: $52.99 ($189.25 / Ounce) It appears that its ultra-pasteurized and has VitaminD3 added. Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. ________ Blog Associate (click my user name for details). How does adding 10 to the batch affect the flavor of plain yogurt?? not much at first, but then as the pot cools and the yogurt sits in the fridge, they whey tends to drain from the main body of the yogurt. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. re: I assumed that it was due to cross contamination,. Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. Its pretty quick, within the hour,. Or you have been exposed to glyphosate that, while an herbicide, is also a potent antibiotic that kills off healthy microbial species. It makes a yogurt so firm you can slice it. 2) Ive read elsewhere on the Internet that these Biogaia Gastrus tablets were not designed to make yogurts.. https://www.amazon.com/ask/questions/Tx2ZRL71EFP1BZV/ref=ask_ql_ql_al_hza, John M wrote: I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive., re: I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive.. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. Without heating, our first attempts with homemade half and half milk produced fragile and thin yogurt with lots of separated whey and the cream content set on top. Excessive consumption may have a laxative effect due to the content of sweetener in the product. Dr. Davis shares how a 65 year old woman with skin blemishes annihilated her skin issues and now looks 35 as a result of this yogurt Awesome Resources! Theres so much talk about yogurt being good for you but I have always found it makes me sick. [not UHT], Also, does that OV milk have anything in it other than milk? re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. Saving some as starter is a different matter, as sensory qualities dont matter, just viability of the L.reuteri bacteria. You can set the temp and time for either 6 or 8 hrs. Has anyone noticed this effect? Its mere serendipity that they do, as many unit-dose probiotics make less than ideal yogurt cultures. Maybe I just need to regroup and purchase the tablets. Take care removing it and allow the water to drip into the water bath, instead of your bench.14. We have extra Gastrus standing by, just in case. Thats a heck of a statement! Place the cover lid on top. re: Potato starch was terrible. I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine. Bad move. No one really wants to eat thin and separated yogurt, do they? per day. Do indeed ferment for 36 hoursno more, no less. 24-36. . I crushed the Gaia tabs with mortar and pestle. ________ Blog Associate (click for details). Again, we made 2 batches. This discovery is quite new.. what added carbohydrate (e.g. Ive been discussing this idea of making yogurt by starting with a specific strain of Lactobacillus reuteri ATCC PTA 6475, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. If your efforts fail to yield thick yogurt, check the temperature of your device. It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. A friend referred me to this blog and Ive practiced making 1/2 gallon of yogurt. Idont recall seeing any adverse reactions raised, other than perhaps the occasional person not being happy with specific dream content where vivid dreams have been restored. ________ Blog Associate (click for details). Should I try and stop the yogurt maker before I see that clear separation? Use any source of heat that emits 6,000 joules of energy per minute. Since Im about to try this, Id like to see whats to be learned here. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6.. Those effects include: Put all these effects togethercaloric reduction, increased skin health, increased bone density, fat loss, muscle gain, reduced insulin resistance, etc.and you have one of the most powerful anti-aging, youth-preserving strategies I have ever come across. Not sure if theres anything in itnothing on the label. Yep. As I mentioned earlier, weve made conventional yogurt with goat milk using pretty primitive equipment. ________ Blog Associate (click my user name for details). PaleoJoe wrote: Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience?. The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. Cheese cloth is generally preferred. What culture? If your experience is based on commercial yogurts, thats one thing. What happens if the culture is inadvertently killed is not clear to me. Ive been adding one crushed tablet every 5th batch, but am not sure thats necessary. In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours? Oats are commonly cross-contaminated with actual wheat gluten (due to shared harvesting, transport, storage and processing equipment). Maybe if you had a buzz cut, I could see it, but if you have longer hair, I would think it would be a few months before you would notice anything.? Given the extraordinary thickness of the end-product, it is likely that trillions of CFUs are present, sufficient to convert the soupy liquid of your starting milk, half-and-half, cream, coconut milk or other starter to rich, thick yogurt, sometimes thick enough to stand up on a plate. ________ Blog Associate (click my user name for details). L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) Ingredients: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat's milk/cream, sheep's milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon) 10 tablets of BioGaia Gastrus (available on Amazon), crushed Method: We havent experienced any of the benefits, especially more love, patience and empathy for our fellow man (the one we needed most!). The jar on the left was heated and held for 20 minutes and produced consistent, firm, thick set yogurt. The resulting product has a consistency somewhere between whipped cream and whipped butter. Stir until well-mixed. ________ Blog Associate (click for details). 15 30 1xJan 23, 2022. ________ Blog Associate (click my user name for details). Barb has overcome her own gut health issues through healthy eating. re: I used my Instant Pot Ultra, with the custom setting. Kirkinportland wrote: My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours?, Answered where asked earlier. But it sound so beneficial that it makes me wonder what to do. Dont use a blender with your yogurt, as this kills the living microbes. Did heat the milk firs.t and then used yogurt setting at normal temperature, which tests at about 105 degrees Would it hurt to go to low, which seems to be about 95 degrees? Pour the remainingmilk into the yogurt making glass jar.8. Is it normal for homemade yogurt to smell so bad when first made? Since reading about the wonders of homemade yogurt on this site, I have been doing a lot of it at home. (I drink it, but . In the Wheat Belly / Undoctored program context, however, is doesnt very much matter, as the prebiotic is considered beneficial, and the small amount that might be left unfermented in a portion of yogurt would make no real contribution to the 20grams/day we deliberately endeavor to consume. Dr. 9. Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. Dr.Davis has suggested that consumption in late stage pregnancy might not be wise. Here is some of it sliced on a plate just to illustrate the consistency. We have made conventional yogurt with their milk previously. One thing that is confusing here is that it seems like there is one set of instructions above written by Dr. Davis and then other comments below and links to other posts with more instructions, so Im not certain what to follow. With our pouring cream and milk mixture we set out to make 2 batches of L. reuteri yogurt; one with heated milk and one with milk straight from the fridge (our control batch). Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker from Mercola), stays at 43 degree centigrade)- twice and it is totally liquid. But is that the ideal dose? Sign up to get the latest on sales, new releases and more . We have been consuming both as well. Weve been consuming both.. Have We Discovered the Fountain of Youth? Tracey Baca wrote: What should I look out for that implies failure?, re: Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times.. Putting oats in this yogurt would be analogous to putting a hemlock dressing on your salad. Thank you dr. Davis for clarifying that confusion for me. It could be intermittent diarrhea. I used my Instant Pot Ultra, with the custom setting. What am I missing? DISCLAIMER re: but it morphs into a cottage cheese consistency I dont like.. ________ Blog Associate (click my user name for details). If I wanted to try using cream only, Id be tempted, as needed, to add some unmodified potato starch to make the net carbs equivalent to H&H. Valid question, but to set expectations, I doubt it. Stay tuned. . Most people do it right away, while the batch is still warm. After further experimentation, the Luvele test kitchen has found a method thatresults in a creamy, consistent yogurt that tastes great. Sam A wrote: Ive ordered off of iHerb and I went through a few batches., re: A lot of time the yogurt separated and looked like this. To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. The non-microbial ingredients in the tablets are irrelevant after the first batch of yogurt. For consumption: implying that you wouldnt use arbitrary blends as starter for future batches, for a number of reasons. The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billiona considerable jump. We empathise with your failed attempts because weve had plenty along the way too. Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. So I guess Im coming at this from a different direction! re: Once the process finishes,, how much yogurt did you end up with?. Do clean your utensils and jars/bowls with hot soapy water to minimize contaminants. Dr. Davis: It could be something as common as gas, excessive gas, bloating, irritable bowel syndrome. Read more Verified Purchase Use for my L. Reuteri yogurt making. As it happens, Coagulans & Reuteri do coexist in the SIBO yogurt blend, for which a bargain temperature has been worked out, and relative population drift over a very few generations is not thought to be an issue. What works best for me is 8 crushed tablets and 2 tbsp. Starting from tablets also has the challenge that its actually not all that many CFUs. ________ Blog Associate (click my user name for details), In the particular case of the two strains of Lactobacillus reuteri in Biogaia Gastrus, it appears that they do not colonize the human gut on an extended basis. I didnt notice this at first. They of course can also contain all sorts of other junk preservatives, colorants, flavorants, artificial sweeteners, any of which would be suspect in a reaction. It takes a bit of stirring/mixing to get it all dissolved. Dr Davis who first came up with the idea of L Reuteri yogurt, himself has changed his recipe a number of times to try to create a more consistent outcome. Its really worth knowing how it behaves. It can be a challenge to hold the milk at a high temperature for so long. Thank you! So if any of the damaging dont-cares can be beaten back by simple steps, you can either choose to address them, or brighten some Malthusians day. I put the liquid in my Instant Pot and set it on the Boil setting for Yogurt. Aquick look turned up nothing in connection with the Biogaia Gastrus product perse. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. That data has been referenced in other yogurt threads here, and discussed on the subscription forum. However, may people still struggle with inconsistent results. It might be some reaction, not by your immune system, but by your current uninvited gut flora, to either the live culture and/or their metabolites. And still do 14 hours. Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes.