My gut has always been a mess . I just saw your book. And happened to see you here. I have the luvelle, I tried it once but it failed somehow. I'm so grateful to find you for both reasons ! Your book and I wanted to try yogurt again ! Thank you
Thank you! Let me know if you have any questions about yogurt. I am planning a yogurt FAQ video and I'm thinking of publishing a short e-book on making and cooking with yogurt.
I do each time I make yogurt, but I don't have a standard time I always do it. I basically make it so I know I will be starting it at a time that 24 hours later I will be home. i also heat the milk early enough that I can cool it down before I go to bed, but if I use my quick method that i show in this video, it doesn't take long.
This was great, just bought one of these yogurt makers and am in the process right now of fermenting my first batch using the L.Reuteri bacteria plus others. I need to understand more about the SCD program. I tried to take screenshots of your recommendations do you think you could put down the steps in a "recipe" type document? Great video, I just subscribed and am looking forward to more information from you to help me on my journey.
Hi Sherry. I make yogurt with skim milk for my husband as he is trying to watch his cholesterol. I found using 0% greek yogurt as a starter makes a very creamy, non tart tasting yogurt. Thanks for your video!
80% of Cholesterol is made from glucose and 20% from fat. Don't be afraid of healthy fat your body needs it. Cut out the sugar. Also statins stop cholesterol, but did you know your brain eats cholesterol.
I prefer commercial yogurt for a starter personally. it's easier to get and i think the yogurt tastes better when made with yogurt rather than powder. I should note that I don't avoid Bifidus so I can use any plain starter I like.
Hey Sherry, thanks for the videos! You taught me how to make yogurt two years ago when diagnosed w colitis and I think it saved me! Question-if I use Ultra Pasteurized Milk, must I boil it first or can the cold method work? I buy Simply Nature organic whole milk that says Ultra Pasteurized
I always use ultra pasteurized milk and I still heat it (note: boiling should be around 180 - 190F.) There could be rogue bacteria, but also boiling makes for a richer, better tasting yogurt because it breaks down the proteins.
@@happygutforlife thanks… I’m going to make L-reuteri yogurt and can’t use IP since it has to ferment at 100°… will sous vide but first boil… thanks for your knowledge!
My gut has always been a mess . I just saw your book. And happened to see you here. I have the luvelle, I tried it once but it failed somehow. I'm so grateful to find you for both reasons ! Your book and I wanted to try yogurt again ! Thank you
Thank you! Let me know if you have any questions about yogurt. I am planning a yogurt FAQ video and I'm thinking of publishing a short e-book on making and cooking with yogurt.
Thank you Sherry!
You're welcome!
Great video! Do you usually make your yogurt at a certain hour of the day so you are awake and able to monitor the time, preparation, and transfers?
I do each time I make yogurt, but I don't have a standard time I always do it. I basically make it so I know I will be starting it at a time that 24 hours later I will be home. i also heat the milk early enough that I can cool it down before I go to bed, but if I use my quick method that i show in this video, it doesn't take long.
This was great, just bought one of these yogurt makers and am in the process right now of fermenting my first batch using the L.Reuteri bacteria plus others. I need to understand more about the SCD program. I tried to take screenshots of your recommendations do you think you could put down the steps in a "recipe" type document? Great video, I just subscribed and am looking forward to more information from you to help me on my journey.
Yes, I will put this on my site to go with the video. I’m also planning a yogurt FAQ video.
Hi Sherry. I make yogurt with skim milk for my husband as he is trying to watch his cholesterol. I found using 0% greek yogurt as a starter makes a very creamy, non tart tasting yogurt. Thanks for your video!
Thanks! I don't think I ever tried that the few times I made yogurt with skim milk.
80% of Cholesterol is made from glucose and 20% from fat. Don't be afraid of healthy fat your body needs it. Cut out the sugar. Also statins stop cholesterol, but did you know your brain eats cholesterol.
Any thoughts on Powder starters?
I prefer commercial yogurt for a starter personally. it's easier to get and i think the yogurt tastes better when made with yogurt rather than powder. I should note that I don't avoid Bifidus so I can use any plain starter I like.
Hey Sherry, thanks for the videos! You taught me how to make yogurt two years ago when diagnosed w colitis and I think it saved me! Question-if I use Ultra Pasteurized Milk, must I boil it first or can the cold method work? I buy Simply Nature organic whole milk that says Ultra Pasteurized
I always use ultra pasteurized milk and I still heat it (note: boiling should be around 180 - 190F.) There could be rogue bacteria, but also boiling makes for a richer, better tasting yogurt because it breaks down the proteins.
@@happygutforlife thanks… I’m going to make L-reuteri yogurt and can’t use IP since it has to ferment at 100°… will sous vide but first boil… thanks for your knowledge!
Thank you very much for this informative video! I have liked and subscribed! 🙂
@@jeanettemosey1 Thank you!