I find it interesting you are using 2 of the Coagulans and Gassari. I thought you were only supposed to use 1 of each. My next batch I will try 2 of both of those. I have a 2nd batch going right now from my first batch. This yogurt really does work for my SIBO.
I’m making the first recipe with just the l reuteri strain as I couldn’t get the other two yet! Can’t wait to start feeling better with my sibo symptoms
Thanks for this! Your skin looks beautiful 😍 I have rosacea and eliminated alcohol, excess sugar and UPF. I eat a lot of natural grass feed meats, veggies from my garden and any bread products I make myself with sourdough. I also add other natural stuff but it still looks like I have a constant sunburn 🙄. I’ve made homemade yogurt lots but I’ll try this type and hopefully it helps. Thanks for the clear instructions :)
You're so welcome! I really hope it helps you. I would love to help anyone else dealing with rosacea. You're doing all the right things (and all the things I did and still do!) This will be a breeze since you're already well-versed in making homemade yogurt. Best of luck, and please report back!
@@WholeShenanigansthanks for answering my questions!! I think I have them sourced but some items are back ordered for another week. I wanted to ask you how many times do you use the yogurt to inoculate the next batch before starting new with all the pills?
@@kelleyleblanc5025 No problem! I have the Amazon links listed in case you didn't see them, but perhaps they don't work for you in Canada. I'm glad you have been able to grab everything you need somehow. I never start with new pills. Unlike most regular yogurt, this yogurt can eternally be used to continue inoculating further batches. I think Dr. Davis mentioned somewhere on his website that he had made 60 batches with no need to restart. I've certainly made tons. The yogurt also definitely improves after the first few batches.
Excelent. The best video of Super Gut SIBO yogurt. I am dairy allergic. It will be great if you make a Coconut SIBO yogurt video. I was looking into the information but I didn't find a good vegan video . I have a question: Dr Williams said that the temperature for make the yogurt is 100 F. no higher than this, so your video show 106 F. Did Dr Williams update his recipe? because I would like try your recipe but I am confused about the temperature because I read the Super Gut book and Dr said that if we set up plus 100 F ., we can kill the L.reuteri . I have a histamine intolerance and I made the first lote I. Reuteri yesterday. I am exited about it. Thank you so much.God bless you!!!
Thank you! Here's the answer to your question regarding the temp from Dr. Davis' website: "Note that, when fermented alone, we use human body temperature that is “preferred” by L. reuteri. When combined with other species that have higher temperature “preferences,” such as 115-122°F of B. coagulans, we use a temperature of around 106°F-not the ideal temperature for B. coagulans, but below the temp that kills L. reuteri of 109-110°F and higher." Also, a coconut SIBO video would be great. If you want to get started, however, Dr. Davis has a recipe here innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes It uses coconut milk with a guar gum base. You could also consider using A2 milk if you're open to dairy. It's tolerated by many with dairy allergies. Hope that helps, and best wishes!
Dr. Davis has not changed his recommendation on temp + 100° is the gold standard, as well, if using an instant pot, make sure you can set the temp, low temp is better than high, and the yogurt setting is too high.
I'm not big on sterilizing, mainly because it's an extra step I don't feel like doing. Totally fine if you don't want to. However, I had a batch fail, and after 36 hours of fermentation, that was a bit disappointing (I had to remake my starter culture too). Plus, I have an instant pot, which makes sterilization super easy. So, for this particular yogurt, I always sterilize my jars first.
@LoveyourLife-1970 more than 6000 years.. I am Indian, this is explained even in Ayurveda which is 6000 years old itself that Indian people back then used to make fermented food, yoghurt and used all spices
@@mamtabawa259 Ah, now that makes sense. India has a rich history and culture of creating things like that. I mistakenly thought you were from a European country as far as your ancestors migrated from.
That was awesome! thank you. Can you use any probiotic strains with this exact recipe? I have a bottle of reuteri and another bottle of a blend of strains (50billion 30 strains) can I add them both together?
You're welcome! There are so many probiotic strains out there, so I can't guarantee they would ferment in milk. Some may require different temps to properly ferment as well. You could definitely give it a try! If the first batch has yogurt/whey separation, use some from that batch to start the next. Subsequent batches will likely become more creamy. Report back if you give it a try!
Thank you! You can't go wrong with keifer, especially homemade (it will contain more probiotics than most of what's out there on the shelf). Keifer has various bacterial strains depending on the particular keifer, so you would have to look into what strains you want. This yogurt isn't necessarily better; it's just made with specifically chosen strains for SIBO. I hope that helps.
Nice video, thanks! Do you continue to use starter from the first batch until it is gone or do you use part of each new batch as the starter for the next batch?
Yes, you can. Here's the link to Dr. Davis's yogurt recipes. innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes If you scroll down to the bottom, you will see how you can substitute coconut milk for dairy milk.
Two questions one is how much of the other probiotics do I add and do I allow time for the temperature to get up to the 106° Thank you love this information
You're welcome! These are the probiotics you would add: 10 BioGaia Gastrus tablets 2 Lactobacillus gasseri BNR-17 tablets 2 Bacillus coagulans GBI-30,6086 (total 5 billion CFUs) capsules I have links to these in the description box. I don't personally allow extra time for the yogurt to come to 106°F. I just put it in my instant pot and hit "36 hours."
I bought the instapot pro 6 quart and the quart sized mason jars don’t fit. The link to Amazon for the instapot you use doesn’t work. What’s the exact instapot model you have and is it a 6 quart?
You can find the Instant Pot I used in the description box, and here it is too: The Instant Pot I Use In This Video (older model) amzn.to/3XeV8K0 Yes, mine is a 6-quart Instant Pot. I have to place my quart jars in a particular position so the lid will close. If the lid doesn't close, I just move them around until I find a position where the lid will close easily. It may take a few tries at first. I hope that helps!
Oh no! The first batch will look like it failed and will have significant yogurt and whey separation. Is that what happened? If so, continue making your second batch with some of the yogurt from the first. It should come out much creamier. By the third batch your yogurt should be nice and creamy. Did you sterilize your jars/yogurt maker? Additional bacteria can ruin a batch.
I just wanted to add…. If I wait too long before I make the next batch… example 1-2 weeks and that batch is used to inoculate the next, if after a few hours I do not notice it starting to thicken I have added maybe a quarter of the probiotic capsule and mix it in and it will thicken! Also I actually have been using my cabinet dehydrator to incubate the “yogurt”. I check the temperature every hour for the first 3 hours to make sure the temp is correct.
Personally, adding these particular strains has cleared my skin (I had terrible rosacea previously). My hair is also thicker (and I had pretty thick hair to begin with).
@@charialpsteg3945 You're very welcome! I firmly believe rosacea starts in the gut. This yogurt massively helped me. Keep up any other measures you're doing as well, and best of luck!
I use no water in the instant pot and don't cover my jars. I tried once to avoid condensation in the jars, but condensation just built up under the jar lids. In my experience, leaving the jars uncovered works best.
I’ve seen a very recent video with Dr. Davis, and for SIBO, he said that l reuteri and l gasseri were sufficient to treat it, and disregarded b coagulans.
@@christinarobinson7608 I continue to make the yogurt with all three strains. I have been using the same yogurt starter for a while now, so it would be more work for me to go back and remake a starter, leaving out one of the strains anyway. I'm also assuming having all the strains is a good thing (the more beneficial bacteria, the better, even if they are unnecessary). And finally, I haven't seen this recent video, so I would need more context to make a change. If anyone has a link, please share!
@yhmproperties Good question. I don't know the exact nutritional content, and it would vary based on whether you use half and half or whole milk. If you made it with whole milk, for example, and strained it to make Greek yogurt, you would probably bring your protein to around 10g per half cup, I would think. There may be more info on Dr. Davis' website.
Unfortunately, no, but you could pasteurize it yourself by heating it (just make sure to let it cool completely before making your yogurt). The following is quoted from Dr. Davis' website: "Q: Can I use raw milk? A: VERY bad idea. While raw milk has its benefits, you cannot chance even a minuscule amount of contamination by pathogenic organisms like Listeria or Staphylococcus aureus because, if present, their numbers will be amplified by the yogurt-making process. This can make the yogurt a potentially fatal product-not good. So NO raw milk or other raw dairy."
@@christinarobinson7608 Too many other bacteria that can compete with the bacteria you're trying to cultivate essentially. Especially given the prolonged fermentation time, their numbers can multiply significantly.
BioGaia Gastrus/L. reuteri , this product contains two kind of natural flavor which is MSG, it is too bad, that is why I cannot use this Biogaia product at all.i FAIL to understand it should be good for the gut but why they put MSG inside.
The BioGaia contains mint and mandarin flavors (no MSG). You can't taste it in the final product, and my understanding is that this would be metabolized out, especially after the first ferment (although you could look into this further to be sure-I'm not positive about this). I would say avoid eating the first batch of yogurt if you're concerned, but this tiny amount of flavoring would be spread across a large volume of yogurt if still present in the first place.
Well …. Why don’t you get off your A$$ and do something proactive to help humanity instead of throwing your negativity into someone else’s video trying to help !!! Don’t like it or believe it that’s fine , but do better
The nutritional facts would be similar to regular yogurt and would depend on your milk base (half & half vs whole milk, etc.). If you make subsequent batches with whole milk and strain them Greek yogurt style, you could increase your protein to about 11 grams or so per half cup.
Good video. I’ve been making this fermented dairy for 6 months straight, and have seen many of the benefits Dr. Davis states.
Thanks! So glad you're seeing benefits. It's been massively helpful for me as well.
I find it interesting you are using 2 of the Coagulans and Gassari. I thought you were only supposed to use 1 of each. My next batch I will try 2 of both of those. I have a 2nd batch going right now from my first batch. This yogurt really does work for my SIBO.
I'm so glad it's working for you! If you use the exact brand I use, yep, you need 2 coagulans and 2 gasseri (based on the CFUs in them).
@@WholeShenanigans Thank you for letting me know that. For my next batch will definitely follow what you are doing. I am using the same brands!
Absolutely. Best of luck to you!
@@WholeShenanigans thank you
Thank You for the great instructions. Not boring. Accurate.Aloha.
So glad! Aloha!
I’m making the first recipe with just the l reuteri strain as I couldn’t get the other two yet! Can’t wait to start feeling better with my sibo symptoms
Great! I really hope it helps you feel better!
@@WholeShenanigans thanks! So far I’ve noticed more bowel movements and dreaming lots where before I felt like I never dreamt
@@tracydipalma300 So glad you're starting to see improvement already!
You don't need the other two ingredients. Dr. Davis's updated instructions indicate they are not needed.
@@raymondrusin8720 I haven't seen this update. If you have a link for others, please share. Thanks!
One product I swear by is glutamine. I take it twice a day and it has helped tremdously with digestion and healing my gut in general
Thanks for sharing. I'm glad it's helped you out so much! I've taken it in the past, too. It definitely could be good for others, too.
@@Terri-o5q awesome! I’m going to add this to my regime too starting this week!
This looks like an easier method i saw other UA-cam methods i like this one
Great! Hope I can help.
Thanks for this! Your skin looks beautiful 😍 I have rosacea and eliminated alcohol, excess sugar and UPF. I eat a lot of natural grass feed meats, veggies from my garden and any bread products I make myself with sourdough. I also add other natural stuff but it still looks like I have a constant sunburn 🙄. I’ve made homemade yogurt lots but I’ll try this type and hopefully it helps. Thanks for the clear instructions :)
You're so welcome! I really hope it helps you. I would love to help anyone else dealing with rosacea. You're doing all the right things (and all the things I did and still do!) This will be a breeze since you're already well-versed in making homemade yogurt. Best of luck, and please report back!
@@WholeShenanigans awe thank you 😊. I’m just trying to source the ingredients. I live in Canada and it’s proving to be tricky!!
@@kelleyleblanc5025 oh shoot. I hope you can get them (or at least something similar)!
@@WholeShenanigansthanks for answering my questions!! I think I have them sourced but some items are back ordered for another week. I wanted to ask you how many times do you use the yogurt to inoculate the next batch before starting new with all the pills?
@@kelleyleblanc5025 No problem! I have the Amazon links listed in case you didn't see them, but perhaps they don't work for you in Canada. I'm glad you have been able to grab everything you need somehow. I never start with new pills. Unlike most regular yogurt, this yogurt can eternally be used to continue inoculating further batches. I think Dr. Davis mentioned somewhere on his website that he had made 60 batches with no need to restart. I've certainly made tons. The yogurt also definitely improves after the first few batches.
This was great - nice reference for when I need to remake from scratch or just make from prior batch. Thanks
You're so welcome!
Excelent. The best video of Super Gut SIBO yogurt. I am dairy allergic.
It will be great if you make a Coconut
SIBO yogurt video.
I was looking into the information but I didn't find a good vegan video .
I have a question: Dr Williams said that the temperature for make the yogurt is 100 F. no higher than this, so your video show 106 F. Did Dr Williams update his recipe? because I would like try your recipe but I am confused about the temperature because I read the Super Gut book and Dr said that if we set up plus 100 F ., we can kill the L.reuteri . I have a histamine intolerance and I made the first lote
I. Reuteri yesterday. I am exited about it. Thank you so much.God bless you!!!
Thank you! Here's the answer to your question regarding the temp from Dr. Davis' website: "Note that, when fermented alone, we use human body temperature that is “preferred” by L. reuteri. When combined with other species that have higher temperature “preferences,” such as 115-122°F of B. coagulans, we use a temperature of around 106°F-not the ideal temperature for B. coagulans, but below the temp that kills L. reuteri of 109-110°F and higher."
Also, a coconut SIBO video would be great. If you want to get started, however, Dr. Davis has a recipe here innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
It uses coconut milk with a guar gum base.
You could also consider using A2 milk if you're open to dairy. It's tolerated by many with dairy allergies.
Hope that helps, and best wishes!
@@WholeShenanigans Thank you very much for your response. Blessings
@@blanquitagil You're very welcome!
Dr. Davis has not changed his recommendation on temp + 100° is the gold standard, as well, if using an instant pot, make sure you can set the temp, low temp is better than high, and the yogurt setting is too high.
Our ancestors never sterilised anything when they first started making yoghurt… they did not have even detergent..
I'm not big on sterilizing, mainly because it's an extra step I don't feel like doing. Totally fine if you don't want to. However, I had a batch fail, and after 36 hours of fermentation, that was a bit disappointing (I had to remake my starter culture too). Plus, I have an instant pot, which makes sterilization super easy. So, for this particular yogurt, I always sterilize my jars first.
Boiling water can sterilize
How far back were your ancestors making yogurt?
@LoveyourLife-1970 more than 6000 years.. I am Indian, this is explained even in Ayurveda which is 6000 years old itself that Indian people back then used to make fermented food, yoghurt and used all spices
@@mamtabawa259 Ah, now that makes sense. India has a rich history and culture of creating things like that. I mistakenly thought you were from a European country as far as your ancestors migrated from.
Checkout Luvele yogurt maker.
That was awesome! thank you. Can you use any probiotic strains with this exact recipe? I have a bottle of reuteri and another bottle of a blend of strains (50billion 30 strains) can I add them both together?
You're welcome! There are so many probiotic strains out there, so I can't guarantee they would ferment in milk. Some may require different temps to properly ferment as well. You could definitely give it a try! If the first batch has yogurt/whey separation, use some from that batch to start the next. Subsequent batches will likely become more creamy. Report back if you give it a try!
It is probably best to keep them separated to ensure strain viability, potency, and vigor. You can mix them afterward.
Great video! Thanks for sharing. One question: how do you keep the instant pot going for 36 hours? Do you have to keep resetting it?
Keep resetting
Thank you! My Instant Pot is an older model, but it allows me to set it for 36 hours. If your model doesn't, yes, you would have to reset it.
Great video - Is this any better than keifer?
Thank you! You can't go wrong with keifer, especially homemade (it will contain more probiotics than most of what's out there on the shelf). Keifer has various bacterial strains depending on the particular keifer, so you would have to look into what strains you want. This yogurt isn't necessarily better; it's just made with specifically chosen strains for SIBO. I hope that helps.
What size are your jars and do all three fit inside your instant pot at the same time?
Quart jars. Yes, they do fit inside my 6-quart instant pot. I have to adjust the position of the 3 jars until the lid can close.
Could really do without the text-popping noise!
Nice video, thanks! Do you continue to use starter from the first batch until it is gone or do you use part of each new batch as the starter for the next batch?
Thank you! Good question. I use part of each new batch as starter for the subsequent batch.
@@WholeShenanigans Thank you!
I'm allergic to milk, not just lactose. Can I do this with non-dairy milk?
Yes, you can. Here's the link to Dr. Davis's yogurt recipes. innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
If you scroll down to the bottom, you will see how you can substitute coconut milk for dairy milk.
Two questions one is how much of the other probiotics do I add and do I allow time for the temperature to get up to the 106°
Thank you love this information
You're welcome! These are the probiotics you would add:
10 BioGaia Gastrus tablets
2 Lactobacillus gasseri BNR-17 tablets
2 Bacillus coagulans GBI-30,6086 (total 5 billion CFUs) capsules
I have links to these in the description box.
I don't personally allow extra time for the yogurt to come to 106°F. I just put it in my instant pot and hit "36 hours."
@@WholeShenanigans
sounds good thanks 👍
I bought the instapot pro 6 quart and the quart sized mason jars don’t fit. The link to Amazon for the instapot you use doesn’t work. What’s the exact instapot model you have and is it a 6 quart?
You can find the Instant Pot I used in the description box, and here it is too: The Instant Pot I Use In This Video (older model) amzn.to/3XeV8K0
Yes, mine is a 6-quart Instant Pot. I have to place my quart jars in a particular position so the lid will close. If the lid doesn't close, I just move them around until I find a position where the lid will close easily. It may take a few tries at first. I hope that helps!
Is it necessary to ad inulin powder on the 2nd batch?
YES - fiber is the food for the L. Reutori.
Yes. Since you're fermenting for so long, it helps keep the microbial count up and maintain thickness.
Oh I didn’t know that! I made the n batch already but I did not add the inulin, just 2 tbps of the yogurt from the previous batch and half and half
I had 2 batches that failed terribly....following all the directions...in my low temp yogurt maker....
Oh no! The first batch will look like it failed and will have significant yogurt and whey separation. Is that what happened? If so, continue making your second batch with some of the yogurt from the first. It should come out much creamier. By the third batch your yogurt should be nice and creamy. Did you sterilize your jars/yogurt maker? Additional bacteria can ruin a batch.
I just wanted to add…. If I wait too long before I make the next batch… example 1-2 weeks and that batch is used to inoculate the next, if after a few hours I do not notice it starting to thicken I have added maybe a quarter of the probiotic capsule and mix it in and it will thicken!
Also I actually have been using my cabinet dehydrator to incubate the “yogurt”. I check the temperature every hour for the first 3 hours to make sure the temp is correct.
@@kelleyleblanc5025 Thanks for your tips!
What benefits do you see from adding the extra strains? You are the only one making this kind of yogurt that adds extra strains. Just curious
Personally, adding these particular strains has cleared my skin (I had terrible rosacea previously). My hair is also thicker (and I had pretty thick hair to begin with).
@@WholeShenanigans
Thanks for your reply. I have rosacea, so I’m hoping this might help along with some other measures
@@charialpsteg3945 You're very welcome! I firmly believe rosacea starts in the gut. This yogurt massively helped me. Keep up any other measures you're doing as well, and best of luck!
Do you put water in your instapot? Do you cover your jars?
I use no water in the instant pot and don't cover my jars. I tried once to avoid condensation in the jars, but condensation just built up under the jar lids. In my experience, leaving the jars uncovered works best.
I’ve seen a very recent video with Dr. Davis, and for SIBO, he said that l reuteri and l gasseri were sufficient to treat it, and disregarded b coagulans.
Good to know this recent finding. Thanks!
In the products that she showed what one of them would we disregard?
@@WholeShenanigans
@@WholeShenanigans since reading this comment did you disregard any of the products that you show in this video? And if so, what one?
@@christinarobinson7608 I continue to make the yogurt with all three strains. I have been using the same yogurt starter for a while now, so it would be more work for me to go back and remake a starter, leaving out one of the strains anyway. I'm also assuming having all the strains is a good thing (the more beneficial bacteria, the better, even if they are unnecessary). And finally, I haven't seen this recent video, so I would need more context to make a change. If anyone has a link, please share!
What are some nutritional facts about this yogurt? For instance, does anyone know the amount of protein in, say, a half cup serving?
@yhmproperties Good question. I don't know the exact nutritional content, and it would vary based on whether you use half and half or whole milk. If you made it with whole milk, for example, and strained it to make Greek yogurt, you would probably bring your protein to around 10g per half cup, I would think. There may be more info on Dr. Davis' website.
what sort of instant pot did u use?
I have an older model. Here it is: amzn.to/3XeV8K0
We don't have a half and half milk here in the UK, I wonder what kind of milk I should buy
@@vilchico You could use whole milk! If it's not nice and thick the first few batches, it will get there.
Whole milk+ heave whipping cream = Half n half
In the US, something is half and half if the fat content is between 10-18%. Some places call that "single cream."
Are you able to use raw milk?
Unfortunately, no, but you could pasteurize it yourself by heating it (just make sure to let it cool completely before making your yogurt).
The following is quoted from Dr. Davis' website:
"Q: Can I use raw milk?
A: VERY bad idea. While raw milk has its benefits, you cannot chance even a minuscule amount of contamination by pathogenic organisms like Listeria or Staphylococcus aureus because, if present, their numbers will be amplified by the yogurt-making process. This can make the yogurt a potentially fatal product-not good. So NO raw milk or other raw dairy."
@@WholeShenanigans do you know the reasoning why you cannot use raw milk?
@@christinarobinson7608 Too many other bacteria that can compete with the bacteria you're trying to cultivate essentially. Especially given the prolonged fermentation time, their numbers can multiply significantly.
@@WholeShenanigans thanks
BioGaia Gastrus/L. reuteri , this product contains two kind of natural flavor which is MSG, it is too bad, that is why I cannot use this Biogaia product at all.i FAIL to understand it should be good for the gut but why they put MSG inside.
The BioGaia contains mint and mandarin flavors (no MSG). You can't taste it in the final product, and my understanding is that this would be metabolized out, especially after the first ferment (although you could look into this further to be sure-I'm not positive about this). I would say avoid eating the first batch of yogurt if you're concerned, but this tiny amount of flavoring would be spread across a large volume of yogurt if still present in the first place.
Umm should be 38 celcius
Temp for SIBO yogurt is 106°F which is 41.1°C
These are bold claims based on shaky science. Hope it tastes good though.
Most people are desperate because they've tried everything that "science" has offered them.
This type of yogurt was based on studies done in Harvard.
You are more than welcome with science backed Covid vaccine
Well …. Why don’t you get off your
A$$ and do something proactive to help humanity instead of throwing your negativity into someone else’s video trying to help !!! Don’t like it or believe it that’s fine , but do better
Look at comments on videos about this stuff. The results people are getting is amazing
This video was too long. 4 minutes just to get to the ingredients.
Thanks for your feedback.
bro theres literally segmented video chapters that you can click through if you thought it was too long
Wow. You’re very welcome🙄
What are some nutritional facts about this yogurt? For instance, does anyone know the amount of protein in, say, a half cup serving?
The nutritional facts would be similar to regular yogurt and would depend on your milk base (half & half vs whole milk, etc.). If you make subsequent batches with whole milk and strain them Greek yogurt style, you could increase your protein to about 11 grams or so per half cup.