I make a gallon of the yogurt about every 2 weeks - my hubby and I each have 1/2 C every morning. I also sprout and just use the strainer tops on mason jars. My favorites are radish and fenugreek. Good luck with yours!
I'm excited to see this because I'm trying to get back into making the yogurt again as well! I no longer have the same issues as before so it definitely did what it was supposed to but I think a little preventative maintenance can't hurt!
Hi and thanks for your videos. I just have a couple of questions. I watched your Q&A video, but didn't see answers for these. 1) How long did you take LReuteri before seeing nice effects? Do you continue to consume the yogurt? 2) I'm not having any luck for making the yogurt with coconut milk. There are some videos on doing it, but not with LReuteri, and the fermenting times are all over the place. It's not a big deal because I'll probably just stay with the half and half one, but I'm still curious about the coconut version. Thanks for all you do!
I usually make adobo chicken with my bone/skin thighs. Use 1/3 cup rice vinegar, 1/3 cup water, 1/3 cup soy sauce, 8 garlic cloves whole, 8 bay leaf, plus vegetables (baby bok choy, kale, carrots, celery, etc) and pack of chicken thighs. Cook all together in instant pot for like 12 minutes. Sometimes I will add extra soy sauce and rice vinegar. The veggies usually have some extra liquid to add.
I made my first batch of mixed probiotic yogurt this week - gasseri, coagulan?? and l. Reuteri and it is amazing. I used to grow sprouts, years ago. Haven’t done it in years. It is fun to grow them.
Tip: To keep chicken skins from flying around inside my air fryer, I use two crisper trays (bought the extra/second one on Amazon) and sandwich the skins between them. And I cut the skins into smaller pieces so they take less time. I only fry around 2 thigh skins at a time or I’d try the oven method 🎉Thanks❤
I make like 8 quarts at once in my sous-vide. I use the containers they come in for the culturing and subsequent refrigeration, so there's no mess and nothing to clean up. I pour out a small amount of the half & half into a measuring cup, then add the inulin and mother batch, stir it up, then carefully pour it back into the half & half container. This lasts at least 2 months in the fridge without noticeably going bad.
Good idea but My yogurt comes out kinda firm. So it would be hard to get out of that bottle like Nili's half half came in. What kind of container does you half half come in?
@@moondrop3013I have had an Instant pot Sous Vide for quite awhile and have not had any trouble with it. Costco may have another brand on sale now…Anova, I believe.
Thank you for your videos talking about the L Reuteri and how you make it. I made my first batch, in jars, today and wondering how you take the temp on the inside of the pot? Do you leave a thermometer inside and check it every once in a while? Also, with the 1st batch do you eat it at all or freeze all of it to use as starter? Thanks for your information.
Prior to doing the yogourt could you consume Inulin without pain and bloating? Were you doing a FODMAP free diet? Then when you first started consuming this yogourt did the Inulin cause you any pain.
The moong bean sprouts are popular made into a vegetable curry in India. I am sure you can find some nice recipes online. I lived in India for over 20 years and we used to sprout all the time!
Anyone use the instant pot ULTRA, for yogurt making. Gearing up to make yogurt and curious if this model will work for me. Watching several videos on L Ruteri, yours and Mary's Nest are my favorites.
Hey Nili, I too am getting back in the L Reuteri saddle LOL. I let my last little bit go bad & haven’t made any in 6-8 months. Well when I made my starter the other night, The Mercola probiotics had turned brown & were all clumped up inside the capsule. I went ahead & took the risk because I was too far into the process to turn around & Im not sure about how it turned out. Also, I split the 1 Qt. Into 2 1 qt jars & I don’t know if the temp was too high, it did get to 110 degrees at one point. But the texture is more cheese like than yogurt like. It doesn’t smell bad but I definitely wouldn’t eat it “as is”. I ordered a new bottle of the Mercola probiotics that I was going to add like you did. Do you think I’m ok to use this & add in the new one or should I scrap it & start over? TIA
Help please. We made our first batch of the L reuteri yogurt today and it stank like spoiled milk. I was so looking forward to it but it was nasty. What could we have done wrong?
I made my first one (coconut) too but separated a lot, I will try with half and half. She said she will try with coconut milk in can but I think she never tried 😢
@@laly6980the first one always splits. Mine was almost ½solids and ½whey in the 2 jars I made with the powder. I stirred one jar and it make it drinking consistently. I scooped out some of the solids from the second jar to use as a starter. The next batch turned out perfectly, thick and creamy with very little whey. It's worth trying a second batch using some of your first batch as a starter.
@@bernismith374 Thank you, I tried a second batch but still separates so what I did is stir it up before putting in the fridge and came perfect. If I want to double the batch should I use 4 tablespoons of the cultured yogurt from the previous batch or just 2 tablespoons, do you know?
it can be made in the liner Set the sous vide at the exact temperature you want I would advise for the first time to do a test where you run it with only water for several hours to make sure that your instant pot is properly calibrated and not running more hot than what you want (use a thermometer) my only other advice is let your yoghurt cool down before transferring into smaller jars (refrigerate) and one more tip . To ensure thick yoghurt heat up your whole milk to 180°F for 10-15 minutes. Make sure to account for some water loss due to the heating. Of course, let the milk cool down before you add the probiotics.
I just started the l. reuteri yogurt but my gut is not reacting nicely to it (ouch!!). I think I started with too much (1/2 cup) and will cut down to 1/4 cup. I just finished a bunch of antibiotics and my gut biome is a painful mess, can't digest anything. Anyone else have severe bloating and stomach pain when starting the yogurt? (I don't plan on giving up, in fact, I ordered his book so I'm going to follow directions this time and do it more precisely.) I haven't tried the SIBO yogurt yet, I thought I'd start with just one bacteria 1st, but maybe that was a mistake.
Probably not a mistake. I started with the Super SIBO and had some issues, so I am restarting with the L Reuteri only and see how it goes. I also will be straining my yogurt to remove as much whey as possible, especially starter batch. I think my gut/reaction issues are from the whey portion. I am diabetic and whey is acidic and contains most of the sugar (if any). Not a pro here, just trying to figure it out.
@gloreese thanks! It's been a couple of weeks now and I got problems have gone away. Feeling much better and have increased the l reuteri yogurt to half cup again. Looking forward to adding the other bacteria at some point
@@strawberrygirl8572 Good to hear you continued and it’s going better! Many times when we start the “good things”, it upsets the things we are trying to work on, they like the “home” they have made! 😉 They make a little fuss as they move along,
Oh no, I hope L-reuteri is still active. Your fermenting temp is killing it off. Very little if not non. I’m curious what new cultures have fermented after the 36 hours.
LR starts dying at 110 degrees. I keep mine at 104 so no worries! Check out this interview I did with Dr. Davis: ua-cam.com/users/livewaUgReoywTM?si=3XdLyyVzwbDJEJNa
Heard the word, Redmans sea salt…. May want to listen to Paul Saladino‘s recent UA-cam video on different sea salts that he’s tested… Red men’s was not on top.
doesn't L. Reuteri die in 105 degrees? you're boiling your 1/2 and 1/2 to 106 degrees and fermenting it at 110 degrees. pretty sure all your Reuteri is gone.
It will takes 3 hours to heat just air, a lot faster to have the water around the jars like a bain marie or sous vide style. I find it more annoying to have to heat the half half separately and baby sit it and dirty another pan. Ha! Rather just put the water in the instant pot. 🥛🥣
Came to this one to hear the latest on L'Reuteri, it starts at 11:13. Love crispy chicken skins:) I used to do sprouts. Now just Carnivore.
Is your SIBO better after having the yogurt with L-Reitere? Forgot the spelling 😂
Nili, I haven't tuned in for a while. Want to say how amazing you're looking.
2:25...I FELT the maternal love surge in your face when you saw him...and I am CHILDLESS!!🥰😄 Okay...continuing on with the video...😂
Your skin looks visibly better.
Your skin looks amazing compared to a year ago!! God bless you!
I make a gallon of the yogurt about every 2 weeks - my hubby and I each have 1/2 C every morning. I also sprout and just use the strainer tops on mason jars. My favorites are radish and fenugreek. Good luck with yours!
How do you make so much at one time? 🤷♀️
@@barb987 four 1-quart jars in a large stockpot with my sous vide stick at 104*, the lowest it goes.
I'm excited to see this because I'm trying to get back into making the yogurt again as well! I no longer have the same issues as before so it definitely did what it was supposed to but I think a little preventative maintenance can't hurt!
Isn't it funny how it's so much easier to stay on track with something when it's actively resolving issues!? The maintenance habits are the hardest!
You're so clever in the kitchen! Learned a lot!!❤
Hi and thanks for your videos. I just have a couple of questions. I watched your Q&A video, but didn't see answers for these. 1) How long did you take LReuteri before seeing nice effects? Do you continue to consume the yogurt? 2) I'm not having any luck for making the yogurt with coconut milk. There are some videos on doing it, but not with LReuteri, and the fermenting times are all over the place. It's not a big deal because I'll probably just stay with the half and half one, but I'm still curious about the coconut version. Thanks for all you do!
I usually make adobo chicken with my bone/skin thighs. Use 1/3 cup rice vinegar, 1/3 cup water, 1/3 cup soy sauce, 8 garlic cloves whole, 8 bay leaf, plus vegetables (baby bok choy, kale, carrots, celery, etc) and pack of chicken thighs. Cook all together in instant pot for like 12 minutes. Sometimes I will add extra soy sauce and rice vinegar. The veggies usually have some extra liquid to add.
I made my first batch of mixed probiotic yogurt this week - gasseri, coagulan?? and l. Reuteri and it is amazing. I used to grow sprouts, years ago. Haven’t done it in years. It is fun to grow them.
What temp did you use?
Tip: To keep chicken skins from flying around inside my air fryer, I use two crisper trays (bought the extra/second one on Amazon) and sandwich the skins between them. And I cut the skins into smaller pieces so they take less time.
I only fry around 2 thigh skins at a time or I’d try the oven method 🎉Thanks❤
I make like 8 quarts at once in my sous-vide. I use the containers they come in for the culturing and subsequent refrigeration, so there's no mess and nothing to clean up. I pour out a small amount of the half & half into a measuring cup, then add the inulin and mother batch, stir it up, then carefully pour it back into the half & half container. This lasts at least 2 months in the fridge without noticeably going bad.
Good idea but My yogurt comes out kinda firm. So it would be hard to get out of that bottle like Nili's half half came in. What kind of container does you half half come in?
Love using the sous vide for yogurt!!
Which sous vide do you use? I’m looking to purchase something to make yogurt but don’t know what to get.
@@moondrop3013I have had an Instant pot Sous Vide for quite awhile and have not had any trouble with it. Costco may have another brand on sale now…Anova, I believe.
Thank you for your videos talking about the L Reuteri and how you make it. I made my first batch, in jars, today and wondering how you take the temp on the inside of the pot? Do you leave a thermometer inside and check it every once in a while?
Also, with the 1st batch do you eat it at all or freeze all of it to use as starter? Thanks for your information.
Prior to doing the yogourt could you consume Inulin without pain and bloating? Were you doing a FODMAP free diet? Then when you first started consuming this yogourt did the Inulin cause you any pain.
Broccoli Sprouts are the best of all of the sprouts :)
Does l.reuteri heal methane sibo?
The moong bean sprouts are popular made into a vegetable curry in India. I am sure you can find some nice recipes online. I lived in India for over 20 years and we used to sprout all the time!
What is name of 2 other probiotic for sibo yougurt.
How long do you leave your yogurt starter in the freezer & is it runny when you let it thaw out? I did it & mine is watery now.
I always underestimate the amount of time I need to do anything, anything at all, in the kitchen.
Oh I saw the two cookie sheet method for skins on 2 krazy ketos. Haven't tried it yet.
I love that you shop at Freddies!!
Anyone use the instant pot ULTRA, for yogurt making. Gearing up to make yogurt and curious if this model will work for me.
Watching several videos on L Ruteri, yours and Mary's Nest are my favorites.
How do you sterilize your jars?
Hey Nili, I too am getting back in the L Reuteri saddle LOL. I let my last little bit go bad & haven’t made any in 6-8 months. Well when I made my starter the other night, The Mercola probiotics had turned brown & were all clumped up inside the capsule. I went ahead & took the risk because I was too far into the process to turn around & Im not sure about how it turned out. Also, I split the 1 Qt. Into 2 1 qt jars & I don’t know if the temp was too high, it did get to 110 degrees at one point. But the texture is more cheese like than yogurt like. It doesn’t smell bad but I definitely wouldn’t eat it “as is”. I ordered a new bottle of the Mercola probiotics that I was going to add like you did. Do you think I’m ok to use this & add in the new one or should I scrap it & start over? TIA
If you're using twice the amount of half and half, do you need to use twice the amount of L. Reuteri tablets?
Yes, just double everything if you want a firm dairy dessert.
13:50 Was that Levi yelling? 😂
Of course. 😆
Help please. We made our first batch of the L reuteri yogurt today and it stank like spoiled milk. I was so looking forward to it but it was nasty. What could we have done wrong?
I made my first one (coconut) too but separated a lot, I will try with half and half. She said she will try with coconut milk in can but I think she never tried 😢
@@laly6980the first one always splits. Mine was almost ½solids and ½whey in the 2 jars I made with the powder. I stirred one jar and it make it drinking consistently. I scooped out some of the solids from the second jar to use as a starter. The next batch turned out perfectly, thick and creamy with very little whey. It's worth trying a second batch using some of your first batch as a starter.
@@bernismith374 Thank you, I tried a second batch but still separates so what I did is stir it up before putting in the fridge and came perfect. If I want to double the batch should I use 4 tablespoons of the cultured yogurt from the previous batch or just 2 tablespoons, do you know?
I thought Dr Davis termed his yogurt at 100°?
can the "yogurt" be made right inside the liner, or do you have to use jars?
it can be made in the liner
Set the sous vide at the exact temperature you want
I would advise for the first time to do a test where you run it with only water for several hours to make sure that your instant pot is properly calibrated and not running more hot than what you want (use a thermometer)
my only other advice is let your yoghurt cool down before transferring into smaller jars (refrigerate)
and one more tip . To ensure thick yoghurt heat up your whole milk to 180°F for 10-15 minutes. Make sure to account for some water loss due to the heating. Of course, let the milk cool down before you add the probiotics.
I lean toward an alfredo and mushroom lasagna.
I just started the l. reuteri yogurt but my gut is not reacting nicely to it (ouch!!). I think I started with too much (1/2 cup) and will cut down to 1/4 cup. I just finished a bunch of antibiotics and my gut biome is a painful mess, can't digest anything. Anyone else have severe bloating and stomach pain when starting the yogurt? (I don't plan on giving up, in fact, I ordered his book so I'm going to follow directions this time and do it more precisely.) I haven't tried the SIBO yogurt yet, I thought I'd start with just one bacteria 1st, but maybe that was a mistake.
Probably not a mistake. I started with the Super SIBO and had some issues, so I am restarting with the L Reuteri only and see how it goes. I also will be straining my yogurt to remove as much whey as possible, especially starter batch. I think my gut/reaction issues are from the whey portion. I am diabetic and whey is acidic and contains most of the sugar (if any). Not a pro here, just trying to figure it out.
@gloreese thanks! It's been a couple of weeks now and I got problems have gone away. Feeling much better and have increased the l reuteri yogurt to half cup again. Looking forward to adding the other bacteria at some point
@@strawberrygirl8572 Good to hear you continued and it’s going better! Many times when we start the “good things”, it upsets the things we are trying to work on, they like the “home” they have made! 😉 They make a little fuss as they move along,
Oh no, I hope L-reuteri is still active. Your fermenting temp is killing it off. Very little if not non. I’m curious what new cultures have fermented after the 36 hours.
LR starts dying at 110 degrees. I keep mine at 104 so no worries! Check out this interview I did with Dr. Davis: ua-cam.com/users/livewaUgReoywTM?si=3XdLyyVzwbDJEJNa
2 years 😮me too 😩struggle is real
sprouted skinless almonds are amazing too 😋
I heard someone hollering.
Always 😄
Heard the word, Redmans sea salt…. May want to listen to Paul Saladino‘s recent UA-cam video on different sea salts that he’s tested… Red men’s was not on top.
How long do the sprouts take because i purchased mung beans at Walmart for my bf and his pho
🤗♥️❤️♥️
doesn't L. Reuteri die in 105 degrees? you're boiling your 1/2 and 1/2 to 106 degrees and fermenting it at 110 degrees. pretty sure all your Reuteri is gone.
It will takes 3 hours to heat just air, a lot faster to have the water around the jars like a bain marie or sous vide style. I find it more annoying to have to heat the half half separately and baby sit it and dirty another pan. Ha! Rather just put the water in the instant pot. 🥛🥣