Making SIBO Yogurt Reuteri & Gasseri Failures & Separation Discussion

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[@colinryane7591]

I recently purchased a Luvele yogurt maker and and made a perfect batch. I use a combination of 2% milk and 10%cream milk, my choice. I have been in the habit of using whole dried milk as well as starch to support the long 36 hour ferment. I might add that I also use a large dehydrator set around 97 degrees with equal success. If you’re confused about super pasteurized milk no problem just buy regular milk and heat to 195 degrees and hold that temp for ten minutes. I use a double boiler and can heat 2 litres or quarts. I rapidly cool my milk with ice in suitable container and when it reaches 100 degrees just add a starter from a previous batch, pretty simple and foolproof. I’ve made gallons of yogurt using the same method without the 36 hour fermentation. Hope this helps some one,😊

[@chuckheinch]

Use half and half. Less separation. More like greek yogurt texture

[@user-of5nb4ey3u]

If you have bought the l reuteri and L gasseri seperatly and have already made a batch of each can you add them together to make a batch of the Sibo fermented milk so I don't have to make them separate?

[@manningscout]

Has anyone experienced their L.Reuteri batch coming out very sour tasting and with a pungent sour smell?

[@nigeldent454]

Hi there, I have SIBO and would like to try making this yoghurt but one of the first things my nutritionalist told me to stop drinking was dairy milk - cows milk - but Dr Davis uses cows milk for his anti SIBO yoghurt - I am confused?

[@chrisloynes7796]

Guys. Why aren’t you adding the third bacteria….basilis quagulans ? Wasn’t Dr Davis idea to balance the three bacteria in one Yoghurt ?

[@anateeter]

I would like to see a video of L Reuteri Yogurt made with coconut milk and cutting edge culture starter.