Podcast Episode 267: Is Your L. Reuteri Yogurt Separating?
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- Опубліковано 19 січ 2024
- L. reuteri yogurt has a mind of its own and can get super strong when you are activating it. You get 67 billion CFUs of L. reuteri in a 1/2 cup serving, so I can help you understand what is happening if your yogurt separates into whey and curds. Tune in to learn more.
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Warmly,
❤Donna❤ - Фільми й анімація
I almost gave up, tried everything to get it to turn out, then one throwaway line in a video said "use less inulin", and by golly it's now perfect every time! I use 6 ounce jars and use a half teaspoon of inulin in each jar.
I will try this if it keeps happening but I have a theory that it is becoming over saturated with bacteria and they’re basically running out of food.
I don’t know why this would be, but I’m seriously considering just taking mine out after say, 24 hours. Cause it’s perfect up to a certain point, then it starts separating.
I’ve been making the cultured dairy for almost 2 months, and love it. I know Dr. Davis has said that a half cup per day is the serving, but I can’t help but eat probably three quarters of a cup daily, sometimes a full cup. The taste is so addicting.
Thanks for this Donna. I just made my second batch. It came out very lumpy, almost cottage cheese like with lots of whey. I’m still eating it mixed with EasiYo plain unsweetened Greek yoghurt which you ferment from a sachet for up to 12 hours. Still tastes great. The L. Reuteri has almost a vinegary taste and smell. From this video I gather it’s too much Inulin and maybe too much starter (I used 4 tbsp from my first batch recommended amount from another UA-camr). I’ll start playing around with these two things. I bought the Luvele yoghurt maker with the 2 litre pot sp🎉cially to make this.👍🏻
We were having problem after problem of separation, and we were also using the Ultimate yogurt maker from Amazon. They mentioned in their email that they sent out if we were having problems of separation to add more water to the level of the milk and heat at 100 degrees. We have been having success from that point on. We absolutely love this yogurt. Both my sister and I had chronic diarrhea and within probably six weeks. We are starting to see positive changes.
I have the same yogurt maker. Yes, 100 degrees is correct. I use 1/2 half and half and 1/2 regular milk and stir in the inulin and whip it up good. Then pour into your 4 oz cups and water level in machine 1/2 inch to 3/4 inch high at the most.
I’ve made dairy free L. Reuteri with homemade cashew milk supplemented with 12g pea protein heated to 180F, cooled, and then added the probiotics and cultured. So rich and thick, no curds and whey, and a neutral flavor. Coconut milk was too coconut forward for me 😮 thank you for all these tips!!
Pea protein is not healthy. Its not protein its carbs. Peas are starchy, they are carbs just like potatoes or corn. Why not use cornmeal.
Fabulous - how much cashew nuts to water please
@@mariaspellacyI use about 8 oz of nuts, soaked overnight and drained well. I add 20oz bottled water and blitz in the vitamix for 3 minutes until smooth. I add the 12g of pea protein (Naked brand) at this point, then heat to about 180F, stirring constantly. Cool slightly and add inulin, and cool to around 100F before adding probiotics. It should be very thick by now. Decant into jars and incubate for 34-36 hours at the approptiate temp for your peobiotics. I found the addition of the protein makes the yogurt a nice thickness.
L Reuteri is the Best I have ever eaten! I have to start a new batch within a day of finishing a batch so that I don’t run out! I use it in my protein shakes, along with raw milk kefir, and I just grab a spoon and eat it! I can’t believe how much energy I have and how well I feel!
Thank you for your comment, that’s exactly what I’m looking for. I have diabetes and I’m always fatigued and have to take a nap every single day. I need to get my energy back. I just ordered all of the things I need to make it!
Last week I was about to unveil my second batch of l. reuteri and my first batch of l. gasseri. I was feeling all superior about how creamy my last batch was and how lucky I was, knowing the stories of separating yogurt, then I opened my jar of l. reuteri cottage cheese 🤣 It was the most delicious cottage cheese ever!
😅❤
Thank you so much. I have been making this amazing thing for a few months and it is life changing but recently my batches have been separating, now I know what to do so, many, many thanks 🇬🇧🇬🇧🇬🇧❤️❤️
Thanks so much for this information! It explains some problems I’ve had which have been discouraging.😊
It took me ~3 batches to start getting yogurt-like consistency - the initial ones were comically separated (very thick / almost hard top layer + completely liquid whey underneath) but I was determined to try this stuff even if it meant eating it like that, I was very happy to see things even out. I've been doing Reuerti + Gasseri / Coagullens (sp?) for 3 months now & have seen HUGE success after (honestly) decades of only somewhat helpful digestive enzymes & bitters!!! Personally I don't trust ultra-pasturized milk (aka "UHT" - manufacturers sometimes label the containers with this acronym instead of spelling it out) - I highly suspect it alters the proteins / other components into something that could be dangerous to consume (it creates milk that's shelf-stable for months - think about that for a minute), so I've opted to buy milk that's only "pasteurized", heat it to 195 degrees in the stove & cool it back down to 100 degrees before using. Thanks SO much Donna for your info & THANK YOU JESUS for this resolution / healing!! 👐🥲)
Dr. Davis has a video on making yogurt w/ultrapast half&half
TROUBLESHOOTING! Thank you for sharing your experiences, Donna! I have made yoghurt with Bacillus Coagulans GBI-30 6086 in both dairy and coconut cream. It comes out very creamy, but has a layer of yeast on top and the yogurt tastes so bad. I have made Coagulans separately (46 C for 36 hours) and together with L-Reuteri (38C for 36 hours). It comes out with a disgusting taste every time. Both Mood, Yakult, and L-Reuteri comes out perfectly and with no separation. Does anyone have this experience with Coagulans and suggestion for how to solve it?
@MsSweetlandofliberty I am right with you. My L. rueteri was also a disappointment because of the separation. Thank you Donna for clarifying some of quirks in making cultured dairy. I have Dr Davis’s book and have gone to his website, but he doesn’t inform us on idiosyncrasies of L Reuteri.
Thank you for all the info! I’m so excited to get started on my yogurt making journey and my journey to healing my gut, my diabetes and depression. The depression is new to me. I had never experienced it before and it is dreadful! I’m ready to be free of that burden! 😊 I also ordered the book you mentioned. It should arrive today, Yay!
Excellent insights Donna, thank you so much from downunder ✌️
I initially bought tablets for L.Reut. Never had the separation. Ran out so bought this . I make a combo of L.Reut. & L.Gas. Made it 2 days ago. YUMMY maybe the combo caused it to NOT separate? But if it had I love the whey . So either way I win. The more sour the better also. Thank you for causing this old woman to feel so much better.
This happened to me only the first time. Thank you for the information!
So grateful to have this info, been really battling with my L Reuteri as it was super sour and I was thinking it was off. It also has small bubbles in it - like tiny air pockets? so it sounds like I must use less inulin to tame it a little?
Thank you,l am waiting on my order to arrive.🎉
Thank you.
THANK YOU SO MUCH for this vid! I was freaking out coz my first batch (via Instapot) came out 1/2 cottage cheese with a strong cheese smell and 1/2 whey?! Now on to my second batch and hopefully THIS one will be GLORIOUS! LOL! So grateful for you, thank you! (HUUUGS) 🙏💖
Thank you for all your great advice over the years. Just want to confirm L. Reuteri should be made with UHT? Oh I have been making it with the wrong milk. Thanks need to change my milk
Thanks for the great info Donna. Some people suggest using ice cube mold trays to pre freeze two tablespoons of lreutari yogurt in each mold then using these prefrozen portions to start future batches. Can you speak to this? Have you tried this? Just an update for anyone curious, I did this with the batches of lreuteri and lgasseri I made from 1/2 and 1/2 cream. I used a tablespoon frozen ice cube from both to coferment them, and it worked like a charm
If mine separates I just pour it into my blender and mix it back together then u have a smooth beautiful tasting kefir!!
So truly helpful, especially the overall "don't fret" message that instantly relaxed me~thank you! I'm about to make my first batch, after gather all three strains about a month ago. Wish I'd known about your culture, but that's okay- next time😁Samantha in AZ
*Does your starter culture contain the three strains Dr. Davis recommended I buy in capsule & tablet forms? I read the ingredients on your website, but didn't see the three names of the bacteria strains. Plz forgive my ignorance, as I'm still quite new to this🙃& have read so much on the various "yogurts" that can be made. It gets a little confusing on what's best, so I figured I'd start w/the three he listed; L-reuteri, bacillus coagulens, & L-gasseri.
Also, is the 36 hrs a critical stopping point, or is it ok- or even better maybe- to go past that? Thank you, in advance, if you have a chance to answer any of these questions.Sammy in AZ
@RV-there-Yet Just FYI.. I take my jars out of my yogurt maker at 36 hours and put them in ice water now because one batch, when allowed to cool down in the yogurt maker, got too sour (fermented too long). Dr. Wm Davis's book says it's best to stop at 36 hours; the bacteria begins to die off then. For what it's worth. Good fermenting!
@@cynthiadavis3102 So glad you mentioned this Cynthia. I've only just scanned through his book so far, after getting quite a bit of info online & from others on making the yogurt. Really excited to get going, but am realizing now that I need to slow down a bit & ask more questions~ as well as read the book! Thank you kindly for the info, it makes sense. *After this video, I also know not to worry if first batch is wonky, so that helps too. :)
*One more thing, if you don't mind~@@cynthiadavis3102 I've read a few people having trouble with placing or tightening lids on jars. Do you use a certain type of lid, and/or seal them down or just rest loosely on top of your jars? Thanks, Samantha
@cynthiadavis3102 thank you for that tip.
This is really helpful ❤😀
Thank you Donna for your great video, please could you advise if I can use the 3 strains, L reuteri, L. gasseri and coagulan as used in Dr davis SIBO yogurt when using coconut milk. I have made the SIBO yogurt using cows milk successfully and have made the coconut version with just the L reuteri with success but was unsure if you could use all these 3 strains together in coconut milk and if so could I use the SIBO combo from my last batch (cows milk) which has been frozen in my next coconut batch. Many thanks for any advise you can give x
I have had success fermenting it at 97 and 98 degrees. When I did it at 100 from previous batch it did get cottage cheesy. When I do it from starter culture I have not gotten any separation. Only issues with using previous batch
Thank you ! I kept getting a watery mess because other people were using 3 tbspl of prebiotic per gallon ! Just wondering when you place it in the fridge after it is done, and how long it keeps in the fridge ?
I love this yogurt. Cooked first batches in large jars floating in hot tub. Perfect temperature.
❤ Hello, how do you maintain the temperature of 100 degrees Fahrenheit in a bath tub? Serious question.
@@thejojojo1111 outside human hot tub. Used large glass jars. They floated & bobbed. No leakage. Self stirring.
@@thejojojo1111 now I use device that regulated temp & has probe. Cost $20. Works great using crock pot.
😂😂
What brand temp probe is it? This sounds super helpful! Thx!
Getting great results using just ordinary organic whole milk - 4% fat. We don’t have half & half in the UK
Please what organic whole milk did use and did you heat it first? Am in UK too so no half and half milk. I used recipe in Dr Davies book with single cream but didn't work. Not use if single cream or the prebiotic fibre. Trying again with whole milk...if you have any tips?
@kikipurrplefern374 also interested
I just made my first batch using the sous vide function in my Instant Pot. I was surprised to see the separation when I opened the lid of the glass bowl. After watching this video, I’m relieved that this is normal. The “yogurt” tastes great, only mildly tart, and is thick and creamy.
I pondered for over a week about the prebiotics to use, didn’t really want to buy more products, so I made up a combo of what I have on hand. I used 1 tablespoon of acacia fiber, and 1 teaspoon each of potato flour, apple pectin powder, and green banana flour. I won’t use the apple pectin powder again unless I dissolve it very well in hot liquid because it clumps severely anyway. I had a few clumps that floated to the top, but aren’t objectionable in any way. Is inulin from chicory or Jerusalem artichoke any better? I mixed the starter and prebiotics in a cup with 1/3 cup plain yogurt and some half and half at refrigerator temperature, and noticed the starter already started working while I was scalding and cooling the half and half.
I also have xanthan gum and guar gum powders if those work any better.
All in all I’m very pleased with the outcome, and looking forward to the trials for myself and my daughter.
Hi Donna. Is it possible to add raw honey to the L-ruteri while it cultured? I don’t want to waste any. Was hoping you may know the answer
My kefir grains made great kefir with ultra pasteurized milk however, the grains weren't growing/ multiplying. :(
I live in New Zealand. What yoghurt maker do you use. Is this the one Dr Davis recommends. It takes 36 hours???
Can you start a new batch from what you previously made or do you have to use the first batch in the jar? I’m just learning. Is there a video on this?
I always use what I just made and it turns out great.
Another suggestion for chronic diarrhea that worked for me is digestive enzymes before eating. After a time I don't have to do this anymore.
Thank you
I switched to a different Jerusalem Artichoke Inulin (it was less cost)...what a mistake that was. I have tried every way. I have even tried a different kind of Inulin, Acacia Fiber, but no go. It foams up and out of the top. A few times I had to abort the process cuz it completely overflowed and it was all whey, even when I only filled my 1 quart jars 1/2 and I tried to use less fiber/inulin and less of the previous batch. Nothing worked. 6 batches later I had had it! But...when I previously used Micro Ingredients Inulin I had NO problems. So I reordered from Amazon. Hasn't arrived yet, but if this doesn't work I may have to try Donna's products. When I make my yogurt I heat the 1/2 & 1/2 up to 90 ish degrees to give the fermentation a head start.
I do not heat my half and half and mix the other half of the jar with milk. It come out creamy every time.
I need help... Can I refrigerate my yogurt for a couple of days before I make a new batch with it?
@barbz99 I did the same thing, bought the Luvele in hopes of success. Now new we have some new clues.
First batch using coconut milk was perfect however my second batch where I used the 2 Tbsp of first yogurt - it separated terribly. Recipe did say to bump the
Pre bio plus to 2 Tbsp when using the yogurt as starter- so maybe I should cut that back and try again!
Donna I’ve been making L.Reuteri for about 5 months. There are L.Reuteri capsules, can taking this is capsules work?
Can I make soda with L Reuteri whey like you do with kefir whey
Donna schwenk, I forgot to add inulin powder on my second batch. Did I kill the L. Reuteri bacteria?😢
Dr. Davis said not to pre-heat the milk (half and half) when making L Reuteri ‘yogurt’. In other words, mix everything cold, and then ferment for 36 hours at 100 degrees. However, since ultra-pasteurized organic half and half is not available where we live, I have been mixing whole milk with cream. Therefore, I heat the milk/cream mixture to 180 degrees beforehand to kill competing bacteria. Is a 36 hour ferment too long if one is preheating the mixture ?
No, it’s not too long.
My first batch and after less than 24 hours it popped the lid off and made a mess. I am going to let it go another 12 and cross my fingers. It’s very thick and I am not using any “maker”. Just put in a room without a/c where the temp is around 88-92 degrees. Regular yogurt ferments well this way too.
I went with 1 Tbs on my second batch and it still separated. Any ideas?
I know this isn’t the topic of this video but, I can’t seem to find the answer to this question anywhere. How long should you take/consume l. Reuteri yogurt? How long is it safe to consume? Should you take a break? Etc.
Has anyone had issues with the l. reuteri yogurt having a bitter (not sour) aftertaste. I''ve been making the sibo yogurt for a while and just switched over to making them in separate batches. All was well until i got to making the l. reuteri by it's self. My first gen batch from the tablets was a little loose with whey (cheesey flavor) but creamy. My second gen. batch made with 2 tbsp. from the first turned out very separate/chunky cottage cheesey texture (looks and smells ok) However, there is a bitter aftertaste i've not experienced with any of the other yogurt cultures i've made. Just wondering what i've done? If this batch is ok the start a 3 gen. batch to see if it works out, or if there is something else going on that i need to start over. Any help would be greatly appriciated.
The instructions on the package don’t say to add inulin when fermenting it from from previous batch. Just two tablespoons of previous batch??? That’s what I been doing. Do u have to add inulin for second and subsequent batches?
You have to add inulin every time -- the same amount [2 tbs/quart] or half that amount if your yogurt has been separating [overdoing its culturing and getting too sour or tart after the initial culture]. Good luck!
I've had great success in using the ultra pasteurized milk for the L Reuteri, but I'm attempting to shift over to using raw milk to see if it holds. After several batches using ultra pasteurized I've begun replacing it with 1 cup of raw milk per new batch. I'm up to using 2 cups of raw milk (half of the batch) and the results are a creamier and not quite as firm end product. It firms up more after refrigeration. I don't use a prebiotic at this point, only 3 tablespoons of the previous batch. I'm aiming to use only raw milk if possible. Cheaper and more nutritious.
Wait, so are you making it without heating your milk to 195*f first?!?
@@willowwhyte1104 Yes, I was for both milks. But I've now switched to a low pasteurized milk that has previously been heated to only 145F for 30 minutes. I do not preheat it before putting it in my yogurt maker. I stopped using the raw milk as I was not able to get it thick enough, and I stopped using the Ultra pasteurized after doing more research on the heat process. It destroys too much of the milk components. I'm still trying to dial in the most nutritious method. The L Reuteri seems to love fat, so I picked up some heavy whipping cream to try tomorrow. Maybe I can get it to thicken up better.
I think raw milk is very nutritious but its like two competing strong men… they both cant win when the bacteria are competing. Maybe use your raw milk for something else when wanting the enzymes, and heat your raw milk to 185 then cool to 110 before adding the probiotics (or 2 TLBS from the previous batch) when you want a creamy yogurt?
@@jonathonandketurah My understanding is that with the L reuteri, it needs closer to “body temperature”, & 110 would kill the L reuteri bacteria. Everything I’ve read says about 96 to 100 degrees is more ideal…
@@jonathonandketurah That's an idea. I make kefir now with the raw milk. I just finished cooking some Bifidobacterium with the low pasteurized milk and 1/3 cup whipping cream, not quite thick enough after 9 hours but I can tell from the pH level that I have a good colony. I'm now cooking L Reuteri with low pasteurized along with 1/2 cup whipping cream. We'll see. Thanks for the advice!
Can we eat more than 1/2 cup a day
I used Yogoirmet kefir powder in ultra pssteurized half and half with no heating and 24 hours later had waaay better than store bought kefir. 😊
QUESTION: I've made it successfully in the past. I just used the same formulation: 10 tablets, 2 tablespoons inulin and organic half-and-half. I used the same 8 jar yogurt maker. It came out liquidy. Not separated, just milky. What could have gone wrong? And can I use that liquid to make another batch? Will it still have plenty of L-reuteri as a starter? Would love to hear the thoughts of anyone who successfully makes this.
We've been making this SIBO Yogurt since October '23. This morning after the latest 36 hour batch, I place the jars in the fridge and later opened one. It had a hard yellow crust, which I broke through to find a kefir like consistency. A sort of crumbly like texture. All three jars were the same. This was the first time we used low pasteurized half and half instead of ultra pasteurized. Would that be our problem?
Sounds like it,as it has allowed other bacteria to grow.
@@marianneellman1139 Other bacteria?
How often can you take from previous batch???
I've heard no more than 10 times.
Donna, or anyone else know many times we can make l reuteri yogurt from the original culture? I've seen 5 times to 10 times or more. Or does it just go on forever? Thanks!
I wonder about this as well
I've heard 10 times.
@@squeekytoys5911 Thank you so much for taking the time to reply to me. But it really doesn't make sense to me why we can't keep making the yogurt forever from the original batch. If you remember, could you tell me where you heard this from? I'd love to know why they said this. Thanks again! And Donna, if you see this, I wish you would weigh in. 😇
I believe it to be ten times,or freeze 10 potions(2 tlb) and use them.
@davegentry-pu9xm you can...just freeze 10 portions(2 tlbs) of starter.
From first batch as it will be stronger.😄
ive tried 10 attempts at making dr davis yoghurt so far , im scalding the milk at 180 ,im using at a instant pot on 100 for 36 hours , problem is im getting 50% whey ,ive tried everything, cannot get any more than 50% whey ,ive order all his exact strains ,i found a recipee that said use 2 tables spoons of inulium per litre,so im trying that as well .ive tryed everything .only thing different is , i put my 6 litres back in freezer and bring it back to 100 farenheight quicker. any one that has any tips please help , im out of ideas , ive tried adding inulium to the 50% whey and put that on for 36 hours but that doesnt work as well
Only thing l can think of is check the temperature 🌡 of your insta pot...l have heard others do this and what says on the screen °100 was actually quite a bit above.
Hope this helps😀
What is the ph of the fully cultured l. reuteri?
pH is about 4.
Thanks for clarifying about the pink stuff, l made coconut L. Reuteri and thought it was bad so threw it out. Confused though, lm using your Yogurt Plus which says on the label for ingredients, that L. Reuteri is one of the strains, how can this be activated if it’s only in the yogurt maker 12 hrs not 30? I make it with coconut milk and it always separates into a solid mass and liquid but just stir it and put it in a shake
Does someone knows how much carbs per 1/2 cup?
Zero carbs because the L Reuteri eats all the sugar.
@@8mora888 🙏🙏☮💝Thank you!
What about doing this in the instant pot. When I set the temp, it takes a few hours for the yogurt to heat to the right temp. Is that ok?
A yogurt maker also takes a few hours to reach temp. The time is super flexible 12-36 hours, the longer it goes the higher the ruteri count
@@shellydean5836 ok, so just set it and stick it in there for 36 hours? Thanks
I did mine in my Instant Pot on sous vide at 100 degrees, and set the timer after I lowered the low basket and glass bowl with lid down into the water. I filled the IP with warm water and set the temperature at 100 before I started making the mixture. It reached temp a few minutes before I was ready to drop it in.
Do you have the sous vide function? I read in my instruction pamphlet that the yogurt setting is higher and not customizable, but the sous vide has a range of 70-180 degrees.
@@HermitCrone hmmm! I didn’t think of that. Yes I have that mode also. Should you keep the IP lid on when you do it or leave it off? I’ve never tried it.
The yogurt maker setting on mine lets me choose an actual temperature. But if I want it to get to 106 in the yogurt, I have to set it to 110. Then it tries to get hotter. So I’m manually adjusting the temp the whole time. It’s nuts.
But I’m going to test that out on mine! Thank you!
@@digitalgoonie yes, you have to put the lid on for the sous vide heating to start. The previous videos I watched said the yogurt setting was too high for 36 hours. I didn’t want to cook the poor little L Reuterii. 😆
I use an Instant Pot with variable temperature control. Mine separates into two layers. Milk solids on top and whey on the bottom. Takes about 15 hours before it solidifies on top. Once I stir them together (after 36 hour ferment) with a whisk it’s fine and never separates in the fridge. I use 2 Tbsp of potato starch. Always heat the 64 oz. UP 100% grass fed milk to 195 F (one of your previous suggestions) and let sit covered for a while before cooling to 100 in a water bath and then mixing in the starch and 2 Tbsp starter yogurt. (IP does not allow constant 195 F for ten minutes). Always fermenting for 36 hours. Thanks for the update.
It depends on the model of instant pot. Mine (the duo 3qt mini) let's me hold at any temp for up to 99 hours, so before I culture I heat the half and half to 180°F for 30 minutes, then allow to cool.
Ugh...I cannot get this yogurt to turn out. The first few batches we're great. It has separated every time since. I've even started a brand new batch from new tablets and it does the same thing. After watching this I cut down my inulin to 1 T and lowered my temp to 99 and still got separation. I've wasted so much time and money it seems.
Oh how frustrating Cathrine...
Have you managed to perfect it?😀
No, I'm fixing to give it one more try. If it don't turn out this time I guess I'll throw in the towel.@@marianneellman1139
Same here I’m done not worth the frustration good luck
Mam does l returia causes autoimmune disease I saw in one reasearch please provide details
No, it does not.
@@onekerri1 how you know darling
I don't understand your comment (5:15) that you don't get any L Reuteri until you get to the 30 hour mark. So what exactly is being activated for the first 30 hours, as the cutured dairy is expanding and separating into curds and whey?
It starts doubling exponentially at the 30 hour mark
Anyone on here from New Zealand??
What is CFU?
What is google?
Would L. reuteri yoghurt raise blood sugar as some people claim?
no but it does increase my testicle size
Or does it raise insulin? Or does the whey raise insulin? Main Concern is…”does it contribute to insulin resistance…?”
The whey (clear liquid) can raise the blood sugar. So just eat the yogurt part.@@noyebalmer8112
@@noyebalmer8112there are no carbs
i cant get it to ferment. This is a really difficult ferment to make
When should I add guar gum?
I don’t add guar gum. You don’t need to add anything besides the insulin and the culture or yogurt from previous batch.
Guar gum is only for non-dairy L-Rueteri "yogurt."
Just stir it and it recombines
It's not as thick as it was though. It tastes the same, just runny.
Strain some of the whey out makes it lovely and thick put a little whey back in if to thick
I’ll try that.
😊😊 Hello Donna - here , I wanted to give you some feedback about your podcast. I think it would be better if you don't speak so fast and not use words like "prebio" . Instead, speak slower AND use the original word "prebiotics". There are thousands of NEW LISTENERS AROUND THE WORLD, and they are not all native English speakers. Even if they are, they are not listening from your city or town, so they don't speak or understand your regional accent and tongue. I referred your channel and podcast to a lot of people and that's the feedback they gave me. Oral communication should be short, precise and easy to understand. But, since you are giving instructions, the listener has to work too hard. They are asking ME to interpret what you are saying, so please take to heart this feedback.
When Donna says “PreBio” she is speaking of a product she sells in here store. It is PreBio Plus, and is used to feed the bacteria in making yogurt. Hope this helps!