I’ve been making and consuming Dr. Davis’ l reuteri fermented dairy for 9 months straight. I tried l gasseri on one occasion, but for some reason I was bloating with that, so I just stick to reuteri. The benefits are everything that Dr. Davis has stated. The taste is delicious. For some reason, my wife doesn’t care for the taste. She prefers the store bought yogurt. To each his own. More for me.
Made L. Reuteri “yogurt” for the first time, I whisked it at 12 and 24 hours. It didn’t separate, sous vide for 36 hours in an instant pot at 100 f. I haven’t noticed any of the health benefits, but it was absolutely delicious. The flavor is hard to describe but less sour than commercial yogurt and more creamy, my wife thought flan and I thought cannoli filling. We immediately doubled the recipe for the next batch. I have been 2 years on carnivore with ferments following Dr. Sean Omara’s recommendations so my microbiome is very healthy but I wanted new ferments to add. I’m blown away at how delicious this yogurt tastes! It was easy to make and even easier to make the second batch. I can’t believe how great I feel eating ribeye with eggs and now I add this amazing tasty dairy, it’s crazy that I get to eat food that is delicious and get to be healthier than I have been in years. It’s like a cheat code for life.
Does adding the 1 capsule of Dr. Mercola's L. Gassari into a batch (32 ounces) of L. Reuteri cause it to have a sharper/cheesier flavor? It smell good, but there is definitely a whole different taste. I made this from the 4th batch of L. Reuteri and then added in the 1 capsule. 36 hour ferment in an Instapot at 108F. I tested my Instapot and it's actually accurate on temp.
just found your podcast and really enjoying it thanks!! one small thing is that at the end its hard to hear what you are saying with the music but not a big deal keep up the good work
This sounds really good, Donna or anyone here, where do I find the article Donna talked about? I could see just the transcript. Could someone please post the recipe for these yogurts? I’m really interested.
Donna, this is interesting.. strengtheng the mitochondria in the gut Joy Kong MD. The power of Methylene blue/Dr. Steve Warren and Dan Schmidt/ The Dr. Joy Kong podcast. Go to 32:03 on the video, then watch the whole thing
I would like to add if you're making this for the reason I make it, you will notice a difference when you don't get the right amount of bacteria in the product. Yes it turns into the right firmness you're looking for, but it will be less sour and no longer work to make me use the bathroom if I don't follow the correct instructions. I make this for the constipation side of SIBO. I can always tell when it's "dead". It's less sour and I stop being regular with the bathroom every morning. So I recommend sticking with the protocol if you're using this for your health. You need the therapeutic amount of bacteria in your product that the inulin feeds, otherwise you're just making a solid milk product with very little bacteria.
@@lizakiesling1289 yes. If you make standard 8hour yoghurt with a supermarket yoghurt starter, the bacteria uses the lactose in the milk as fuel/food. There isn't enough lactose in the milk to keep bacteria alive for 36 hours so we need to add inulin for them to eat. It's likely that the yoghurt you are making is just a standard yoghurt with little or no active l reuteri. I hope that explains it
L. Reuteri seems to be mentioned on this channel and on the website a lot more. Are people generally experiencing more or better benefits with the L Reuteri than with the L. Gasseri?
I made my first L reuteri, I put 10 capsules in it. What do you think? Today I started the combo LG and LR, using 2 TBS of the LR yogurt with the 10 capsules in it. I hope it won't harm?
I just got my yogurt maker and bought your starters! Can I make both Reuteri and Gasseri together? and do I need to double my cream amount if I use both packets of each? thank you!
Hi Donna, I've been listening to your material about fermentation for a while now. I am ready ( having bought the L'reureri & Gasseria ) to make my first fermented diary. My challenge being, living in the UK, we do not have half n half milk, so would full fat UHT milk be suitable for the recipe. I intend to ferment it in my Instant Pot PRO. My last question is temperature, I've seen ranges from 100° to 106°, what do you recommend please. I find your videos and podcasts amazing, many thanks.
I live in UK and use whole UHT milk, in my instant pot on the sous vide setting at 38⁰c for l reuteri. It's the only one make so can't comment on the gasseri.
Thank you so much Donna for your helpful videos! I have been watching your L.Reuteri yogurt videos recently. I can only make the coconut yogurt because I am allergic to all dairy and cashew and oats. Do you know if it's ok that I buy the organic coconut milk that has xanthan gum? or does it harm the L. Reuteri? Thank you so much!
Does anyone have the recipe for the L. Crispatus yogurt that Dr. Davis talked about on the interview on EPOCH TV Vital Signs Oct. 3 2024? I need that recipe badly! (Repeated UTI's and incontinence)
I don’t think you understood the 6 minutes. That is the time to prepare ingredients for yogurt maker ( providing milk has already been scalded and cooled). I would add inulin to milk/ half and half before heating to assure more smooth result. The l rueteri goes in once liquid is below 108°, then if needs 36 hours to bring up bacterial count to therapeutic level.
Hey pay respect to the man who created and came up with THE IDEA OF THESE YOGURTS!!!!you make it as if yo created it and never even mentioned his name !!! Shame on you !
I’ve been making and consuming Dr. Davis’ l reuteri fermented dairy for 9 months straight. I tried l gasseri on one occasion, but for some reason I was bloating with that, so I just stick to reuteri. The benefits are everything that Dr. Davis has stated. The taste is delicious. For some reason, my wife doesn’t care for the taste. She prefers the store bought yogurt. To each his own. More for me.
Made L. Reuteri “yogurt” for the first time, I whisked it at 12 and 24 hours. It didn’t separate, sous vide for 36 hours in an instant pot at 100 f. I haven’t noticed any of the health benefits, but it was absolutely delicious. The flavor is hard to describe but less sour than commercial yogurt and more creamy, my wife thought flan and I thought cannoli filling. We immediately doubled the recipe for the next batch. I have been 2 years on carnivore with ferments following Dr. Sean Omara’s recommendations so my microbiome is very healthy but I wanted new ferments to add. I’m blown away at how delicious this yogurt tastes! It was easy to make and even easier to make the second batch. I can’t believe how great I feel eating ribeye with eggs and now I add this amazing tasty dairy, it’s crazy that I get to eat food that is delicious and get to be healthier than I have been in years. It’s like a cheat code for life.
Does adding the 1 capsule of Dr. Mercola's L. Gassari into a batch (32 ounces) of L. Reuteri cause it to have a sharper/cheesier flavor? It smell good, but there is definitely a whole different taste. I made this from the 4th batch of L. Reuteri and then added in the 1 capsule. 36 hour ferment in an Instapot at 108F. I tested my Instapot and it's actually accurate on temp.
Great explanation!!
Yay! Thanks Donna ❤
Thank You ✨💜✨
just found your podcast and really enjoying it thanks!! one small thing is that at the end its hard to hear what you are saying with the music but not a big deal keep up the good work
This sounds really good, Donna or anyone here, where do I find the article Donna talked about? I could see just the transcript. Could someone please post the recipe for these yogurts? I’m really interested.
Click "more" in the description.
Donna, this is interesting.. strengtheng the mitochondria in the gut Joy Kong MD.
The power of Methylene blue/Dr. Steve Warren and Dan Schmidt/ The Dr. Joy Kong podcast.
Go to 32:03 on the video, then watch the whole thing
I have not added inulin except the first batch with the tablets. It seems to turn out fine.
Insulin is the food for the bacteria. If you don’t use it your product will have a low amount of the bacteria in it.
You will have less effective yogurt.
I would like to add if you're making this for the reason I make it, you will notice a difference when you don't get the right amount of bacteria in the product. Yes it turns into the right firmness you're looking for, but it will be less sour and no longer work to make me use the bathroom if I don't follow the correct instructions. I make this for the constipation side of SIBO. I can always tell when it's "dead". It's less sour and I stop being regular with the bathroom every morning. So I recommend sticking with the protocol if you're using this for your health. You need the therapeutic amount of bacteria in your product that the inulin feeds, otherwise you're just making a solid milk product with very little bacteria.
So everyone is adding 2 tablespoons o inulin to their ready made yogurt starter?
@@lizakiesling1289 yes. If you make standard 8hour yoghurt with a supermarket yoghurt starter, the bacteria uses the lactose in the milk as fuel/food. There isn't enough lactose in the milk to keep bacteria alive for 36 hours so we need to add inulin for them to eat. It's likely that the yoghurt you are making is just a standard yoghurt with little or no active l reuteri. I hope that explains it
L. Reuteri seems to be mentioned on this channel and on the website a lot more. Are people generally experiencing more or better benefits with the L Reuteri than with the L. Gasseri?
I made my first L reuteri, I put 10 capsules in it. What do you think? Today I started the combo LG and LR, using 2 TBS of the LR yogurt with the 10 capsules in it. I hope it won't harm?
Congratulations, where did you find the pdf document with the recipe? Could you please share this? I can’t seem to find the recipe.
@@veronicachakeredza6035 the recipe is in an earlier podcast or search for SIBO yogurt.
recipe is at time mark 14:55 is recipe using your previous batch.
I’m not adding the inulin. It’s not allowed on GAPS diet. So far I’m to the bathroom fine so I’m not sure I believe that it is needed.
I just got my yogurt maker and bought your starters! Can I make both Reuteri and Gasseri together? and do I need to double my cream amount if I use both packets of each? thank you!
I make booth, and its good.
Hi Donna, I've been listening to your material about fermentation for a while now. I am ready ( having bought the L'reureri & Gasseria ) to make my first fermented diary. My challenge being, living in the UK, we do not have half n half milk, so would full fat UHT milk be suitable for the recipe. I intend to ferment it in my Instant Pot PRO. My last question is temperature, I've seen ranges from 100° to 106°, what do you recommend please. I find your videos and podcasts amazing, many thanks.
I’d assume whole milk will work. Not sure about the gasseri but reuteri dies at 109 if I’m not mistaken.
@@njames306 just listened to another video keep it at 100 F
I live in UK and use whole UHT milk, in my instant pot on the sous vide setting at 38⁰c for l reuteri. It's the only one make so can't comment on the gasseri.
my second batch was done in less than 24 hours. It was thick, completely solid and no separation. Did do something wrong?
You get no benefits before 36 hours, so it was not done.
Thank you so much Donna for your helpful videos! I have been watching your L.Reuteri yogurt videos recently. I can only make the coconut yogurt because I am allergic to all dairy and cashew and oats. Do you know if it's ok that I buy the organic coconut milk that has xanthan gum? or does it harm the L. Reuteri? Thank you so much!
Does anyone have the recipe for the L. Crispatus yogurt that Dr. Davis talked about on the interview on EPOCH TV Vital Signs Oct. 3 2024? I need that recipe badly! (Repeated UTI's and incontinence)
Where in the UK do we buy the l-reutari tablets or probiotics?
Amazon
Has anyone made acidophilus milk? Just want to learn how.
It may possibly increase the guts ability to do amazing things aside the bacterial biomsphere
Why I feel a little drunk or crappy when I drink water kefir? Or drink a couple table spoons of sauerkraut juice? Lol
Can you add onion soup mix to this yoghurt without killing the bacteria? It would be a nice way to be able to consume more yogurt throughout the day.
I guess you can add anything you want as long as it is after the fermentation process.
It is the sugar lower the sugar the fat is ok . No calories don’t interest me.
Huh what
Dr Davis instructional video to make this is 6 minutes. This video is full of hot air.
I don’t think you understood the 6 minutes. That is the time to prepare ingredients for yogurt maker ( providing milk has already been scalded and cooled). I would add inulin to milk/ half and half before heating to assure more smooth result. The l rueteri goes in once liquid is below 108°, then if needs 36 hours to bring up bacterial count to therapeutic level.
Hey pay respect to the man who created and came up with THE IDEA OF THESE YOGURTS!!!!you make it as if yo created it and never even mentioned his name !!! Shame on you !
Icant watch this with the vibrating voice yogurt jar, so annoying.