Yup this stuff is the bomb! It's addictive. I'm many batches in, now. I consume 1/2 cup every day. I started with a full cup 1/2 in the morning & 1/2 cup in mid afternoon for the first 2 weeks, then 1/2 cup every morning. It's so easy to make too. If you find that it's a little too tart for you, just add a few blueberries, or a little monk fruit. I'm a big fan of typical greek yougurt, so I love it just the way it is. You can also mix it with a good quality Greek like FAGE and get the other good strains of Lactobacillus. NOTE: If you plan on adding L. Gassari to your fermented dairy: Definitely make it separately from the L. Reuteri, then you Can mix them both together after they are make separately. Why? Well for some reason trying to culture them together creates a really terrible taste/smell. So make them separately, then mix together if desired. IF YOU LOVE YOGURT - YOU'LL LOVE THIS STUFF AND IT'S SO HEALTHY/GOOD FOR YOU!
It would be awesome if we could get young children started on this awesome cultured dairy along with getting them off of sugars/high carbs garbage processed foods and seed oil.
Hi Pete! Thanks for the video! I began making this yogurt about 3 weeks ago. I have the same exact l. reuteri capsules from Dr. Davis’ website. I’ve also used the BioGaia brand. With cow’s milk, it’s normal for the first batch of yogurt to be separated. Subsequent batches using the first batch as starter get nice and thick, much like traditional Greek yogurt. It’s almost as if the good bacteria needs to completely wake up, and it doesn’t happen with the first batch. I think it’s possible that your goat’s milk l. reuteri yogurt might behave the same way - which would be awesome. Because of this “wake up period”, I only make 1 quart of yogurt (using 1 capsule of My Reuteri) when I’m starting from the beginning. In other words, I consider that first batch a dud batch, so I don’t want to use any more milk than I have to. Then I use 4 tablespoons of the dud batch to inoculate my next batch, which is a half gallon. Oh, and I add the inulin, too. As I mentioned above, it turns out beautifully. Just wanted to share. I hope that all made sense and best wishes to you!
I'm new to this and your video popped up!! I just ordered my Luvele yogurt maker that Dr. Willi8am Davis recommended. I used to have an old cheap one years ago and my last batch was bad and I ate it and got soooo sick! I went against my better judgement so I learned a big lesson. Also its time for me to learn better and getting a higher quality yogurt maker. You cant be cheap with this equipment and getting sick off a bad batch is awful so I would recommend keeping electrolytes on hand regardless for homesteading if you get sick. I'm excited to try the L Reuteri so I cant wait for my new equipment and starters to arrive. Also really glad to hear you use Goat Milk because I was raised on Goat Milk and it is absolutely delicious so I can image how heavenly this would taste!! Also I am a big fan of GOat milk Kefir so I bet you could keep the whey and just shake it really good.
WOW! HiPete, I watched the video from the Dr. who invented this , I was very impressed. I have an instapot but never really use it ,well now I can. Ill order what I need on Amazon and get started. Quick question... can I use raw milk or should I just get organic milk?
Dr. Davis said on one of his videos he does not recommend raw milk. He says it okay to drink raw milk but not to make yogurt with it. If there happens to be bad bacteria in it it grows right along with the good bacteria and can make you very sick.
Hi Pete, I wish to make this in my Instapot, and the following is the temperature guideline for the yogurt settings of Normal and Low... the low setting maintains a temperature between 106°F and 113°F (41°C to 45°C), while the normal setting is slightly higher, around 110°F to 115°F (43°C to 46°C). To get closer to the 99 degree formulation, wouldn't you choose the Low setting on the Instapot?
I used normal for my instant pot. I would put a few quarts of water in the instant pot and after a few hours test the water temperature with a food thermometer to see for sure.
Yup this stuff is the bomb! It's addictive. I'm many batches in, now. I consume 1/2 cup every day. I started with a full cup 1/2 in the morning & 1/2 cup in mid afternoon for the first 2 weeks, then 1/2 cup every morning. It's so easy to make too. If you find that it's a little too tart for you, just add a few blueberries, or a little monk fruit. I'm a big fan of typical greek yougurt, so I love it just the way it is. You can also mix it with a good quality Greek like FAGE and get the other good strains of Lactobacillus.
NOTE: If you plan on adding L. Gassari to your fermented dairy: Definitely make it separately from the L. Reuteri, then you Can mix them both together after they are make separately. Why? Well for some reason trying to culture them together creates a really terrible taste/smell. So make them separately, then mix together if desired.
IF YOU LOVE YOGURT - YOU'LL LOVE THIS STUFF AND IT'S SO HEALTHY/GOOD FOR YOU!
It would be awesome if we could get young children started on this awesome cultured dairy along with getting them off of sugars/high carbs garbage processed foods and seed oil.
Hi Pete! Thanks for the video!
I began making this yogurt about 3 weeks ago. I have the same exact l. reuteri capsules from Dr. Davis’ website. I’ve also used the BioGaia brand. With cow’s milk, it’s normal for the first batch of yogurt to be separated. Subsequent batches using the first batch as starter get nice and thick, much like traditional Greek yogurt. It’s almost as if the good bacteria needs to completely wake up, and it doesn’t happen with the first batch. I think it’s possible that your goat’s milk l. reuteri yogurt might behave the same way - which would be awesome.
Because of this “wake up period”, I only make 1 quart of yogurt (using 1 capsule of My Reuteri) when I’m starting from the beginning. In other words, I consider that first batch a dud batch, so I don’t want to use any more milk than I have to. Then I use 4 tablespoons of the dud batch to inoculate my next batch, which is a half gallon. Oh, and I add the inulin, too. As I mentioned above, it turns out beautifully.
Just wanted to share. I hope that all made sense and best wishes to you!
I just ordered the strainer to use when making bone broth - thanks! Will order the bacteria too.
Sound to good to be thrue! Nice video Pete.
I'm new to this and your video popped up!! I just ordered my Luvele yogurt maker that Dr. Willi8am Davis recommended. I used to have an old cheap one years ago and my last batch was bad and I ate it and got soooo sick! I went against my better judgement so I learned a big lesson. Also its time for me to learn better and getting a higher quality yogurt maker. You cant be cheap with this equipment and getting sick off a bad batch is awful so I would recommend keeping electrolytes on hand regardless for homesteading if you get sick. I'm excited to try the L Reuteri so I cant wait for my new equipment and starters to arrive. Also really glad to hear you use Goat Milk because I was raised on Goat Milk and it is absolutely delicious so I can image how heavenly this would taste!! Also I am a big fan of GOat milk Kefir so I bet you could keep the whey and just shake it really good.
Can you share with us the site where you bought this probiotic ?
@@hayatnajwa4021 Hi, it's in the description under the video.
I mix mine into my Kefir... Great taste!
WOW! HiPete, I watched the video from the Dr. who invented this , I was very impressed. I have an instapot but never really use it ,well now I can. Ill order what I need on Amazon and get started. Quick question... can I use raw milk or should I just get organic milk?
@@melissahamm8122 Raw milk is excellent 👍
Dr. Davis said on one of his videos he does not recommend raw milk. He says it okay to drink raw milk but not to make yogurt with it. If there happens to be bad bacteria in it it grows right along with the good bacteria and can make you very sick.
If you use raw milk, just bring it to a boil first, then cool to 99 degrees before adding the l. reuteri. I’ve done this and it’s perfectly safe.
@@alicejones3605 then it ain't raw anymore matey. Might as well buy pasteurised and save yourself the hassle of boiling at home
Could you make a video using this l.reuteri strain with coconut milk? It would be soooo helpful.
Nice video, thx Pete.
A2 ultra-pasteurized half and half is what I use
A2 is better than regular A1 milk or half and half but it will still cause inflammation to the prostate.
Wasn't half and half used for the original recipe from Dr. Davis book.
@@PardieDiemYes
Hi Pete, I wish to make this in my Instapot, and the following is the temperature guideline for the yogurt settings of Normal and Low... the low setting maintains a temperature between 106°F and 113°F (41°C to 45°C), while the normal setting is slightly higher, around 110°F to 115°F (43°C to 46°C). To get closer to the 99 degree formulation, wouldn't you choose the Low setting on the Instapot?
I used normal for my instant pot. I would put a few quarts of water in the instant pot and after a few hours test the water temperature with a food thermometer to see for sure.
Where are the tests?