🤍How I make Super SIBO Yogurt **L. Reuteri, L. Gasseri & B. Coagulans**
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- Опубліковано 26 вер 2024
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I have done every probiotic strain without any relief. I got rid of my SIBO by taking thiamin (100mg) every day. Low thiamin slows gut motility among other things. Bacterial overgrowth is a symptom of the problem, not the cause. So, adding a different strain to the gut will not fix the problem. I recommend giving thiamin a try. Within 3 days I noticed a huge difference. Now I have regular mornin’ BMs and I can eat triggers foods with no problem!
That is super great..thank you...can i please ask what brand u bought..did u go through Amazon to buy it? U mean Thiamine B1 right? Best wishes
@@boe1956im also curious. Please answer
What kind of thiamin?
Thiamine HCL, doesn’t matter the brand to my knowledge. EONutrition has some great videos on thiamine
I had IBS for decades. I ate this L. Ruteri yogurt for about 3 months and got well. Last month I had to take a course of antibiotics and got IBS again. I am now starting to eat this yogurt again. It worked very well for me.
Hello!!! 😀This video is about the dairy fermentation of three probiotics combined: Reuteri, Gasseri and Coagulan.
This is NOT reuteri dairy fermentation.
Which one did you make? The combination one or just the reuteri? 🙏Can you please reply when you see this? Thanks in advance! That would be so helpful!
@@HH-kg4fqThe one in this video is the one that Dr. Davis recommends in his book. It is specifically for Sibo. I recommend using a product called Gut Power Prebiotic & Probiotic cranberry lime instead of Digestive Advantage. Digestive Advantage contains maltodextrin and carrageenan. These ingredients should never be in a product meant for someone with digestive problems.
I was wondering why the 10 BioGaia too, and just found the answer in the high potency yogurt recipe in Super Gut: it’s because you should start out with at least 2 billion CFUs if starting from a commercial probiotic powder/capsule, and the BioGaia tablets only have 200 million CFU each, so to get to 2 billion you need 10. Thought I’d share since I’ve been searching for this answer for hours tonight myself so I know how many capsules of the Ther-Biotic I should use (since it has 50 billion CFU, only one). 😉
For those who are having trouble and ending up with curds and whey, keep trying and tweaking. It was not until my fifth batch that it finally came out thick and creamy. I was using ultra-pasteurized half and half, but I found that I still needed to bring it up to 180 for 10 minutes, and let cool before fermenting. I don’t doubt that some get a perfect yogurt without this, but for some reason, it didn’t work unless I did this. Otherwise, I follow Nili’s directions as in the video as best I can.
I was eating the curds and whey, and feeling the benefits, but I can say that the thick stuff is way more delicious :)
Thank you same happened to me curds and whey
That method always works for me too. I use 50% of half and half and the remainder normal full fat organic milk, bring to 180 for 10min, cool and ferment with a little inulin and starter culture. Works every single time, with no whey. Serve with a few berries. Beautiful.
I’m very low income so throwing out the bad batch and restarting is killing me man 😢😢😢😢
Who cares . If it works you get a whole life.
Thanks so much- i was so bummed about mine.. being curds! i will try this method next time.... i did 8 jars and they all separated but one... so strange. what inulin are you using? I used the chicory and it clumped up terribly- i had to use an immersion blender. (not sure if that killed any cultures) I did one batch of LR- and now i am going to try LG- then mix them together.... Thanks for you advice.....
I know that's the recipe from William Davis' book but I wonder if mixing B. Coagulans with the two Lactobacillus Reuteri strains from Biogaia (L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475) and the L. Gasseri strain is such a great idea.
Rather than increasing equally the number of bacteria for the 4 strains we could easily get more B. Coagulans and fewer L. Reuteri/L. Gasseri at the end of the fermentation process: B. coagulans needs a higher temperature (115°F-122°F) than L. Reuteri and L. Gasseri (97°F-100°F). That's the reason why William Davis proposes to use 106°F a temperature between the two temperature ranges. But this temperature is already very close to the temperature killing L. Reuteri (109°F). If we choose a lower temperature, say 102°F, we could have an opposite result with very few B. Coagulans and more bacteria of the Lactobacillus strains. Just an idea, maybe it would be preferable to simply have two separate yogurt lots, one for the Lactobacillus strains fermented at 97-100°F and an other for B. Coagulans fermented at 117-120°F.
I've heard of this before and am wondering what I should do. How have you been handling the two batches? Is there anything you can add to your already very helpful information? I'm new at all of this, and I am trying to learn as fast as I can because my son has Crohn's disease. He also has an intolerance to lactose so I actually would feel more comfortable using something like almond milk or coconut milk instead of milk, what is your opinion about this?
@@POS3278 Hi Monique, if your son has a lactose and Chron's you should be careful with yogurts. I don't know how severe his intolerance is and yogurt still contains lactose, even if bacteria fed on it during lactic fermentation. In another hand, yogurt also contains beneficial bacteria which can help to digest lactose (and obviously less lactose than milk). I'm genetically lactose intolerant but have apparently no trouble with yogurt, cheese and small amounts of milk. But no Chron's disease here.
Chron's disease is a very serious condition far worse than a simple lactose intolerance. You should absolutely avoid foods loaded with lectins, oxalates, phytic acid, tannins and trypsin inhibitors like nuts. They both damage our gut and prevent us to absorb many nutrients. Forget this idea to feed your son with "healthy" nuts and yogurts made with almond milk or coconut milk! Personally, I can't digest almonds, cashews, Brazil nuts and coconuts.
You should read some books about the carnivore diet and watch videos. And after that decide by yourself if you want to try to put your son on a carnivore diet with no dairy. Disclaimer : it's not a medical advice.
Doctors generally don't recommend a carnivore diet for Chron's because of the current mantra "meat is bad and saturated fat will clog your arteries" but there are a lot of testimonials of people suffering from many diseases who successfully reversed their condition: T2D, obesity, lot of auto-immune diseases, kidney disease, Chron's disease, IBD, IBS, UC, you named it. And many of the carnivore diet proponents are doctors.
Apparently, carnivore diet is great for health and particularly for gut health. I know it's a little hard to believe in a world where we have been told for decades that meat is bad, that we should limit our meat intakes or even go vegan, and that we need fibers to avoid dying from constipation. But ask yourself why so many people reversed their condition on a carnivore diet. And ask yourself why evolution gave us such an acidic stomach with a pH found only in scavengers if we weren't meant to eat meat, a lot of meat.
@@POS3278 you can make this yogurt with ultra pasteurized almond milk. If it were me I would make the different strains separate. You could then either mix the finished yogurts together after finished or just let him eat one kind one day and the other the next. Praying for your son and blessings to you and your family! ❤
🙋♀️ I was diagnosed with several autoimmune disorders. I finally cut out ALL grains, and holy cow it works. I finally saw improvements in my health. Another major improvement for my health was getting an allergy test done. But not the allergy test that Western M.D. purpose. I would have the allergy test(s) that Eastern medicine advocates. I had both Eastern and Western allergies test and there is a big difference. Finally, I had the same Eastern medical doctor test for nutrient deficiencies, and I was severely deficient in many essential nutrients. I was at the end of the road, and MD’s kept pushing pharmaceuticals, but that just made me feel worse. I am now healing, and I thank God for Eastern medicine.
P.S. my MD(s) still will not accept my explanation of why I am feeling so good today. 🙏 for you and your son.
@@Noegzit I gave you a reply below, I forgot to link it to you.😊
Thanks Nili, I'll have to try the 3 strain yogurt. On my original batches of L reuteri, I separate the whey and freeze in ice cube trays and consume all the yogurt. To my pleasant surprise the frozen whey worked excellent as a starter in later batches even after being in the freezer for months. Thanks again, enjoy your videos.
What a great idea!!! Thanks, I’ll try that👍
Thanks for the frrozen "Whey Starter" trick...good to know there's a good back-up lasting months.
@@DocSiders Another trick I found, instead of a big mess using cheesecloth to separate the whey, put a coffee filter in a small glass or cup, put a serving of yogurt in filter, set the whole thing in refrigerator. Let gravity do it's thing for 24 hours. You can use a rubber band to hold the filter around the top of glass or cup. Chess cloth is a pain.
@@jerryforetich7334thanks for the tips :)
Thank you Jerry for the whey tip. Good to know, however I love drinking it as is, just because I didn’t know what else to do with it other than making another batch of yogurt.
I got the book and have been making this version for about 3 months now. I can always tell if there's a day that I don't eat it. It helps my poor gut that much!! Each batch has come out better than the last. I make mine in the Instant Pot right in the stainless steel liner. It's very easy once you get the hang of it. My first batch I was so nervous!! 😄 and that first batch did turn out like curds & whey...but I ate it anyway! Because I had been feeling so lousy. It helped me from day one and has continued to. I was having almost daily diarrhea with very uncomfortable cramps, often outright painful bouts. This "yogurt" has been a God-send for me 🤗 I do agree about the potato starch making a sludge in the bottom...but that seems to have improved over time also. It has made me wonder if that "sludge" might be useful as the starter for the next batch!?? I may have to try that sometime.
At this point, I can't imagine ever stopping this ongoing Science project!! 🙂
I read somewhere to take 1/2 cup for 4 weeks, can it be taken more and longer?
@@NYCMonkey23 you can take it for as long as you want. It won’t hurt you.
I use 2 spoons of honey in place of the starch or inulin and it turns out wonderfully. Absolutely delicious. I used Manuka honey 50 mgo that I bought from IHerb. It looks like melted caramel. I just mix in the probiotic powder with half n half and then dribble in the honey without mixing it (it's too thick to mix anyway). When the yogurt is finished fermenting, the honey is or appears to be gone. My very first batch turned out almost like Greek yogurt. When I run out of the Manuka honey (it's a bit pricey) I'm going to try the Fischers "raw" honey in jar from Walmart.
do you take it straight from instant pot to fridge or does it need to cool down?
@@homehealthymama it's not "hot" just warm and I put mine straight into the fridge.
I don’t know if you’ve tried this with your first batch but I had done my batch in pint jars. It came out with whey separation as well. As an experiment I stirred all but one of them before placing them in the fridge. To my surprise they stayed completely incorporated!! I then took the unstirred jar out of the fridge (cold) and stirred it and same result with no further separation. This really surprised me because I’m accustomed to making milk Kefir daily and on occasion I will over ferment it. With it, no matter how much you stir in the whey with the kefir it will separate within 10 min of being back into the fridge. I fully expected that after I stirred my L.Reuteri first batch that it too would separate and it stayed completely incorporated the full duration.
The fridge temperature should keep the bacteria alive and continue feeding on the mix rather than stop and separate. Yes, my theory.
I now make perfect creamy SIBO yogurt. I used the correct half and half and I heated the half and half to 180 degrees for 15 minutes and let cool to just under 105 degrees and it came out perfect. The second batch was even better using the yogurt for starter.
I just made this yogurt. I made it in a dehydrator. I put the temp on 105. I left it outside on my balcony mostly shaded area. I followed your directions and it turned out perfect. No separation. Very tasty indeed! Thank you so much.
Did you
1. bring everything to room temperature & heat to 105?
2. heat everything, cooled to 105 before adding bacteria?
3. Did you warm jars, as well?
I made this with raw milk and my sous vide circulator in a stock pot. It was extraordinary. I strained off the whey, which I used in baking as a substitute for buttermilk. Subsequent batches were thicker. All were delicious.
What effects did you notice, if any?
@@ashwinreddy6702 I'm not sure what you are asking. It was completely delicious.
@@nancycurtis3964Raw milk is not to be used in making the SIBO yogurt, because the very powerful bacteria in raw milk will overwhelm and kill the other beneficial bacteria your gut needs to get rid of SIBO, and that is why you were asked if you noticed any “effects”, meaning the beneficial effects on your gut that will relieve SIBO symptoms. Now, if you don’t have SIBO and just want to make a fermented dairy product that tastes delicious, you can do that far cheaper than buying the tablets and capsules needed to make SIBO yogurt. Happy fermenting!
Looks like they were asking if you felt better. like positive (or negative) effects to eating it.
I have had success using canned coconut cream, an Asian brand from Thailand I found on Amazon. I refrigerate the unopened cans first and then scoop out the cream which comes to the surface and just use the cream to make yogurt. I heat to 100 or more. Three cans makes 4 cups of yogurt and takes into account 1/2 cup of starter from previous batch. All goes into 4 one cup jars. After the yogurt is done, I shake each jar to solve the separation problem and refrigerate. Works each time. Coconut yogurt seems much more sour than dairy yogurt. Not sure why and not what I expected. I use the leftover coconut water/milk in my coffee. Froths up pretty well.
This is good to know. I’ve been using probiotic capsules to make some very thick coconut yoghurt for my dogs. I’ll now start fresh with these new probiotics! Thank you so much for posting your experience. ❤❤❤
@@1212haro my dog had chronic UTIs until I began giving her daily doses of this coconut yogurt. All healed now. Good luck with yours.
Sounds pretty high cholesterol?
@@lorenesquires8825 compared to the cholesterol level of dairy? Not sure whether the difference is significant. Please post here if you know.
@@bwin3401 I don't know. But coconut cream is 100% saturated fat. It depends on the coconut 🥥
Tips: Let half n half or milk and separate cream come up to room temp if you don't want to heat it up separately, which I do not especially.....Also preheat some warm/hot water to 110 or so IN the Instant Pot before adding bowl or jars. Test water temp, When it gets to 110, add jars, etc. wait a while, test water again remove water by using a baster, cover and test periodically for milk temp. Easier than fooling around and testing and testing the mixture....
If you steralize your jars for 1 minute - your instant pot will be hot and ready to use! whala!
Great video! This was the most clearcut and informative on the subject! The hard part of the sibo yogurt is that it can only be made within a very narrow temperature range. My wife and I bought a new yogurt maker machine but found that temperature fluctuations were all over the place during the 36 hour period. Ours was at times perhaps too low and at times too high and close to the point where the reuteri would die. I hope it tastes good tomorrow when it's done and that all three strains proliferated well.
This might not be an issue if we were making single strain yogurt. In a perfect world, we would just make 3 separate single strain yogurts and then mix them together when it's time to eat. That way we could make each one well withing its preferred temperature zones so that if the temp went high or low it would still hopefully be in the safe zone for each bacteria. Of course, it would be very time consuming to make three batches like this, but maybe this is the way to go.
The directions for the 4 strain dairy culture is 106F. If only making the L Reuteri culture use 100F see Super Gut book page 233 right at the top.
I have the instant pot pro. I intend to use bell jars directly in the pot. I was testing the temperature of the pot itself set to 100 degrees after 20 minutes. It measured well short of 100. I raised the temp to 104...still short. I put in a cup or more of water as a conductor and started over. Temperature measured perfectly at 100 degrees. ..then raised it to 104.. perfect again.
I'm going to use the water on my first attempt. I'll check the temp and water level for evaporation or I'll add more water. Any comments are welcomed. Great video, thank you!
Update: after 20 minutes I found the temp to be 102.
I believe he uses 10 tablets of the biogia and only 1 capsule of the other two because of the cfu count. The biogia is only 200 M Cfu whereas the other two are 2 B Cfu.
Thanks for making this video! Very thorough and helpful
+1. Well explained.
I put water in my portable roaster oven and over a period of time I found the temp setting that held at just below 100 degrees. MY qt. jars will fit perfectly. Thanks so much for your video,.
Years ago, I learned all things fermented from Donna at CulturedFoodLife. She now carries instant starters for L.reuteri and l.gasseri bacterias. She also has great videos - one with Dr. Davis! Very easy and yummy. Oh, and I never heat the milk up first.
I was thinking about that too. Maybe it’s necessary to have the milk heat up slowly for that four hours in order to do whatever it’s supposed to do. I would follow Dr. Davis’s recommendation and not veer off to what you think is best.
If ultra pasteurized milk is used no heating is required.
This is helpful. Sometimes I wonder because it takes several hours for the “milk” to reach temp. And Dr. Davis specifically says that it’s 36 hours at 106. There are so many nuances, I wonder if all my efforts are giving me an ideal product.
Love that she is following his recipe!! It works! As long-time Dr. Davis follower and yogurt maker, there is no need to heat pasteurized milk. I always use Horizon Organic Half & Half from Costco as it is a half-gallon at great price to make double batches!
Is ultra pasteurized not unhealthy compared to raw mild?
I successfully made the L. Reuteri yogurt at 100 degrees using the Sous Vide mode on my Instant Pot. You mention doing this SIBO combo at 105 degrees. Doesn't the higher temp hurt the L Reuteri and is too low for the L. Gasseri & B. Coagulans? UPDATE: This batch, using some left over L Reuteri and the L Gasseri/B Coagulans pills turned out even more creamy.
The book Super Gut explains that the varying strains ferment best at certain temperatures. L. reuteri is okay to ferment at a higher temp when combined with other microbes, such as bacillus coagulans.
L reuteri starts dying at 106’
Thanks for sharing your process Nili. I made my first batch in the Instant Pot and it turned out pretty good. I made my second batch in my 6-tray Cosori dehydrator and that batch turned out great! The Cosori keeps a very steady temperature and I don't have to worry about what size containers I use so I think I'll keep doing it that way. It also frees up my Instant Pot which I use almost everyday. 🌸
Nice tip for those who have have a Cosori dehyderator or something similar.
… I also use my Cosori to make my yoghurt … I make it in a large bowl to make 2 quarts at a time … just make sure you cover your container so that you don’t dehydrate it !
It stays steadily 100f using cosori?
@@katlynkang15 Yes it does.
Hi Kaire! I am using my Cosori for my yogurt as well. I have made 2 batches and both batches curdled. I was hoping you could help me troubleshoot. I set the temperature to 106 degrees for 36 hours, per Dr. Davis’ instructions. I just top my ball jars with the flat cover from the lid assembly. I do not seal the lids with the screw on top. Should I add the screw on lid to the flat tops and make the jars air free? Or, I read that it will curdle if the temperature is too hot. Do you think I should do a lower temp on my dehydrator? Thanking you in advance.
I don’t know if someone else mentioned it in all these comments, but the CFUs in the Biogaia tablets are much lower than the CFUs in the capsules you have. You need to use 10 to get the CFUs up to a 2 billion CFU innoculation. Hope that helps.
So you recommend 10 x 200 CFU? Of each strain of bacteria or all combined? Thank you :)
Thanks for the video! I'm allergic to cow's milk but I successfully make fermented nut milks in my instant pot. I stay away from inulin because it is a FODMAP, so instead I use some oats and rice as part of making the nut milks to give the bacteria something to eat--in my opinion whole foods are always better than highly processed ones, even for bacteria.
I have a background in biology and I suspect that the reason your first batch is always funky (you hint that it's not just texture but flavor also--is that correct?) because of the Bacillus coagulans. B. coagulans was discovered in the early 1900s in a milk factory where it was curdling milk. It's not a lactobacillus (the genus of bacteria normally used to make yogurt), though it does make lactic acid as a biproduct of its metabolism. It's a spore-forming bacteria. I think it's probably what's making the funk. I suspect it never grows much in subsequent batches, which is why the texture improves. It also grows optimally at 120-130 degrees F, which further supports my theory. It's not normally used in yogurts.
So while Dr. Davis had good intentions, I don't think its inclusion in your yogurt is contributing much. B. coagulans is the most studied soil-based probiotic and it has amazing effects on the body. However, it might not make good yogurt. There was a study published in the Journal of Dairy Science where 30 different strains of B. coagulans were tested for yogurt making. Here's a quote from the paper: "… differences in texture and volatile flavor compound profiles were observed between the yogurt samples."
Someone here suggested honey instead as the food.
Wow. Thanks for this info.
I’m think the reason you want to culture it and eat it as a yogurt rather than the supplement is multi-fold. 1st, supplements cost more money, and nobody likes taking 30 supplements every day rather than just eating good food. 2nd, culturing the bacteria from the dried form multiplies the colonization exponentially, making the impact much greater. Third of all, yogurt was a mistake entirely to begin with. Just because it’s not “traditionally used” doesn’t mean it isn’t worthwhile using it. Your argument boils her yogurt making down to a waste of time, and I personally would have been offended by that. It doesn’t even sound like you even TRIED the yogurt, yet you’re opining on it like your opinion carries some additional weight because of your background, and it simply doesn’t. We’re not talking about a scientific study here, we’re taking about an individual experiment and the results are based individual taste and health outcomes. Bottom line, if you tried it and didn’t like it, okay, just say so and move on. If you didn’t even try it, then stop pop-pooing the experiment like a typical doctor with zero faith in a solution you personally don’t benefit from.
@@Combat_Pyro You have completely misunderstood me. I wasn't poo-pooing a thing. I thought the yogurt and the idea of culturing it was a fantastic idea then--and I still do. In writing my comment (not a criticism) I was trying to understand why the first batch of yogurt is different from subsequent batches. I just wrote about what I was thinking--what might have caused it. It was a puzzle that a curious brain tries to solve. Some people are wired to think that way. Maybe you aren't. Everyone is different and that's part of what makes the world so interesting.
However, as I have now made the yogurt myself many times, I have come to a different conclusion. I think that the clumps may quite simply be caused by the crushing of the tablets causing an incomplete dispersion into the milk, creating small pockets of high populations of that specific bacteria. I think that may be why subsequent batches are smoother--because the bacteria gets more thoroughly distributed through the milk in those subsequent batches.
The stuff I wrote about B. coagulans--I went off and looked it up because I already knew it was a soil bacteria and I wondered if that might have played a role in the strange texture. I wrote about the things I learned from the scientific literature about that specific bacterial species.
Obviously my hypothesis at the time that I wrote that comment was incorrect. But that's how humans learn--curiosity and testing things. That doesn't make the other things I said untrue.
None of these bacteria are typically used in yogurt and just as you have said, that doesn't make it wrong. But it IS TRUE that some bacteria are easier to culture in milk than others. Some bacteria wouldn't be appropriate for milk fermentation at all. For example, you wouldn't want acetobacter in your yogurt--since that makes vinegar. Not only would it taste funky, it would curdle the end product.
Please remember that none of this is possible without science. Dr. Davis wouldn't have discovered these very special bacteria without science. Perhaps people who study science may think differently to the general population. Perhaps because they are trained to think differently--to always try to understand why things are the way they are.
I'm sorry my comment riled you so much. Maybe eat some more yogurt containing L. reuteri? You might need some more oxytocin.
@@Combat_Pyro Also, yogurt was never a mistake--it was a discovery. The first person who put it in their mouths even though it looked and smelled different from raw milk was a kind of pioneer. A risk taker. Because for all they knew it just as easily could have killed them. Either they were brave or desperately hungry. :)
I've been using a LUVELE yoghurt maker for making my 'super yoghurt', and it's always worked perfectly. I also warm the cream beforehand, just to kick-start things.
I just purchased this Luvele maker because I don't have an insta pot (yet) lol! I'm so excited to try.
@@sonyacurti Have you tried the Luvele? I just ordered one, but it won't be here for maybe 2 weeks.
@@richcravitz4521 Same here. But mines not on backorder so hope to get it soon. My first batch and first time doing this was using one of those cheap automatic 1 quart yogurt makers from Ebay for $20. You just plug it in. I had no idea what temperature it fermented and I just used 2 spoons of honey in place of inulin as the prebiotic and fermented it (L. gasseri) for about 34 hrs. It turned out delicious and creamy with little thicker "puffs" inside. Almost like Greek yogurt but not quite. I should have let it ferment another couple of hours but I was tired and couldn't stay up that late. Anyway, my first try was a success so I got the Luvel so I could time it and get the temperature precise as these L. gasseri supplements are expensive. I got the Dr. Mercola capsules for $30 because there are 30 in the bottle and 2 capsules = 1 starter sachet which costs about $22 which is way too expensive.
I have a Luvele maker and ive had not luck with two batches. Do you use pure cream? Im from Ausralia.
@@loriwatson5898 Had problems using pure cream. The half and half, perhaps with a similar amount of normal organic full fat milk works well too. I heat to 180F for 10min, cool to 100F, then add culture from previous batch and some inulin (a teaspoon). Works every time with no separation. Serve with a few berries or a little honey.
I make this kind of "yogurt". I use a sous vide but used 100 degrees and 36 hours. Thank you for clarifying about the temp. I let my jars steam in the pot I use for sous vide and then add ice to it to get it down to temp for the yogurt. The second batch is definately creamier but I do not mind the clumpiness of the first batch as it is just like cottage cheese to me. thanks for all you do!
Hi. I have tried three batches of super gut in the sous vide at 106 degrees for 36 hours and each time have the consistency of ricotta cheese. Perhaps I should lower the temp a bit? Did you ever try at 106? Thanks!!
I am making my 1st batch this week. I did 36hr sous vide water test with water in the jars, as well.
My sous vide wand needs to be set at 103°F to keep the liquid in the jars at 100°F.
I agree, I like making the yogurt in canning jars. Easy.
Thank you so much for taking the time and creating such an incredibly informative, easy to follow, and comprehensive primer on making this healthful yogurt🥰🥰❤️❤️. Thanks!
Thank you so much! 🥰🥰🥰
@IndigoNili can u put fruit inside
@vichal5769. Hi there. Not an expert but from all the vids I’ve watched, only add fruit to finished yogurt. Your fruit/berries could be harboring mold or some other organism that could ruin your yogurt.
My first batch of fermented 🫗dairy ended yesterday… I love, love, love it. So does my Adopted Texas🇺🇸 Chihuahua… it is now her daily “pudding treat” I added cinnamon, vanilla and stevia. I purchased a 3 qt instant pot Duo Plus…and instantly… I declared it too small. I am solving the problem…by purchasing a second inner pot….so preparing batches of yogurt will over lap.First batch…I used 2 litres 18% cream… Next batch will be 1 litre 10% and 1 litre 35% to equal 28.5% cream! They equal the same 🇨🇦dollars spent…on the cream! Do this…you won’t regret it!
Glad🇨🇦
Thank you for this video. It’s really helpful to see your process. I’ve bought Dr. Davis’ book, and I’m working my way through it. I’ve been making the L.Reuteri culture since your first video. I’m sure my skin has improved as well as my digestion.
How long was it before you saw a difference in your skin!? Eating this yogurt!
@@gladysobrien1055 about 4 weeks.
So I made the second batch of yogurt, and it still separated...I'm not sure what I'm doing wrong? I'm going to try a 3rd batch just in case that's what it takes to get the smoothness. Any other suggestions would be much appreciated! 🙏
UPDATE: I figured it out, it was my temperature being too high. The 110° setting was way too hot for my instant pot (just like the one in the video). I ended up finding a good temp setting it at 96° in a water bath (recommended by Donna Shwenk), and came out super smooth. These conditions put my jars at 100° which seems to be perfect for not separating or killing my microbes.
I also started over with a new round of probiotics just in case I had killed mine with the high temperature.
I also found the answer to my other question about not going the full 36 hours, I realize now that L. Reuteri gets a burst of growth in the last 12 hours of the 36 recommended. So yeah, hope this helps other people experiencing this 🙌
So from what I've noticed, it looks smooth around the 24 hour mark...and the remaining 12 hours is when it separates into really hard curds.
Is it okay to pull it out early? I want the therapeutic amount of microbes that I believed the long fermentation time is for, but it separates and curdles like crazy within that last 12 hours. Does anyone else have this problem?
@Celeta B. Dr Davis said around 28th hour there is a burst of bacteria population. The separation can be from using diff milks and too much bacteria ratio to food.
@@katlynkang15 thank you! I have been having a ton of success after those trial and errors! This stuff works omg! I'm finally regular without taking anything to help me go & my usual anxiety has diminished a lot 🙏💖
😢 it’s happening to me too!! Used the same instant pot, the curious thing is the first batch comes so good and the second totally separated 😢 well I did one quart and Half so more mason jars inside more temperature I thing 😅 so, you used a bath ? How many water to that? I mean, just to cover the half of mason jars or less or more, I am sorry I am so confused too, try to figure out what I did wrong 😅 thanks for your help
@@CBlasingame86 congratulations on figuring it out! I’m working on my third well really 4th attempt. I’m going to heat the milk first this time and I’m going to keep an eye on it at the 24hr mark because I thought I had noticed a similar thing, I was pretty sure mine had looked great up to a point but wasn’t sure when it split and seemed to be out of control someone told me my batches looked like the had over fermented and I wasn’t sure how because they had only been on for 36hrs and had only gotten to 105F as i confirmed several times throughout the process and with the sous vide temp and my laser digital thermometer. So if I can remove it at the 24hr mark? But if that’s when the L.reutri get growing then I’m back to the question what am I doing wrong? Just have too healthy strains of bacteria?
Thank you for answering my question about adding the bacteria to the second yogurt. It will be easier making the next batch, not having to smash the pills and such, just adding my made yogurt to inulin and half & half. I’m so happy I found you. Have a blessed day. 💕
Hi! Do you double the insulin for 2 quarts?
I made this following your directions , I didn’t heat the milk I just added 2 more hours (38) it came out amazing , so delicious, thank you 🙏.
😮 Nice adjustment … thx for sharing
I have been making regular yogurt for about about 50 years. I used my same methods when making Super Gut 4 Strain yogurt. Even the first batch turned out great with only a tiny bit of whey separation. Here's what I do: I always heat the milk and hold the temperature for 20 mins at 180F. I actually heat the milk in the microwave in a big glass measuring bowl (2 qt/2L). I transfer it to the oven to hold at 180F for 20 mins. then set it on the counter to cool. While that is cooling I put all my containers and utensils (that won't melt ) in the oven at 215 F for 20 mins to sterilize. For those utensils that will melt (including my stick blender), I put them in a tall teapot of just boiled water and keep them there until needed. I use the stick blender to blend insulin with the cooled half and half in a separate container. I pulse it until smooth (don't go crazy). Once that is blended with no lumps I add the culture strains and blend adding a fair bit more half and half. I pour this mixture back into the remaining half and half in the big measuring bowl and blend again. Now you are ready to fill your cooled containers and start culturing your yogurt. I have made 4 batches now and all are thick with NO separation. Just perfect! If using Suteck/Ultimate yogurt maker you can use 2 - Pyrex glass 4 cup storage containers with lids which fit perfectly into this yogurt maker instead of using the jars. I use warm water in the yogurt maker up to the level of the yogurt. I hope this helps you to have perfect Super gut yogurt.
I have been making the L. reuteri yogurt since your original video with very positive results am enjoying many of the listed benefits i am near 80 years old so skin now looks and feels much younger. I found that using A-2's half and half gave me even better results I get it at Walmart have been using A-2;s whole milk for my Kefir recipe which was recommended by Dr. Gundry.
A2 is not heavily pasteurised though
The A2 whole milk is ultra - pasteurized at my store.
for all the australian watches that try this as we can not get half and half. the closest you will find in australia to half and half ( i think about 12.5% fat) is the Norco Pure Jersey milk (10.5 % fat). i believe that you will not get the seperation you would with trying to mix cream and milk as it has already gone through that process with the pasteurising process of heating and this is a whole milk, not a mix.
The fat content is 4.1% according to the producer's website.
Hi I'm new at this and just thought to share that if you don't want to heat the jars in instant pot you can put a spoon into each glass jar and pour boiled water in the jars, leave a couple of mins then drain and leave to cool
Indigo, I am so grateful that you developed this video, big time! I purchased this Instant Pot Pro and am making my first batch of this SIBO yogurt. I started it at 106 F last night and this morning found that the yogurt was at 101 F. I gradually increased the temperature throughout the day, with the last increase being to 117 F, and a couple hours later the yogurt is at 103.5 F. I have increased the temp setting setting to 120 and will monitor it further. I also recalibrated the thermometer using ice water to be sure it is reading correctly. Have you found this much disparity between the temp setting and actual temp of the yogurt, or is this not normal?
Thank you so much for this video. I've wanted to make this "yogurt" for several month but had analyse paralysis. Your explanation and suggestions have cleared up a lot of questions I had. Like your suggestion on how to sterilize the jars. Thank you again.
I was not having good results making this yogurt with the InstantPot until I added water as high as the yogurt filled the bottle, then processed using the yogurt function. It seems to work like the Souv Vide method, and you can just set the temperature to whatever the yogurt requires. So the InstantPot keeps the water at 106 degrees which keeps the yogurt at 106 degrees. Thought I would just share that tip. Thanks for all your content. Still hoping to see a yogurt recipe for the probiotic that helps with iron absorption! :)
Oh I am SO glad you posted this. I only have an instant pot to make this yogurt and checked the temp yesterday and it came up to about 110 degrees or higher. I was looking around to buy a sous vide stick. You just saved me about 50-60 dollars !! I will do the same as you with the instant pot. Thank you so so much !! 😊
which instant pot model do you have?
WAY TOO HIGH@ body temp. no higher than 100~!
You're killing the bacteria at anything over 100 degrees
Have a look at my post above. I found that the Instant Pot and Luvele yogurt maker operate ~ 4F degrees higher and therefore should be preset to ~ 102F instead of 106F otherwise you'll be impacting on Lreuteri bacteria growth at 110/111F.
I find the chance of separation on the first batch almost never happens if you heat the yogurt to 180 degrees and cool it off to 100 (or in this case 106 degrees) in an ice bath. It takes my microwave 7 minutes to get it to 180. I use my soux vide setting and a water bath in the pot. Check the temp of the water to be sure it is exact. I need to set my Instant pot to 102 to get water that is 100 for the L. Reuteri . Thanks for the info on the other strains. I will give it a try!
love the microwave idea, thank you.
Thank you for sharing! I’m searching for a yogurt maker and was disappointed to read that the Luvele maker did not have an adjustable temp setting. Your video has pointed me in the right direction. Thank you so much!!!
It says it has three temperature settings 97, 100 and 104 degrees F. This better be right because I just coughed up $104 for one!!! As she explained, you don't need the higher temp setting of 110 deg in a device specifically designed for yogurt. She is using a pressure cooker.
@@reesedaniel5835I think someone is spreading false info about Luvele, because mine can be set from “78F to 122F” in 2 degree increments and the time from 1 hour to 36 hours, with one hour increments.
Not sure if this was mentioned already, but I have a recommendation and this will help people who want to use fresh or unpasteurized milk or cream. This should be done no matter what you are using for your base; even ultra pasteurized, as it will kill off 100% of any microbes in the milk/cream so you know that only the intended bacteria will be growing. This takes some patience.
Add your milk/cream to a pot and slowly bring the temperature up to 160-170 degrees. Do not allow it to boil or froth and try your best to constantly stir it. you cannot leave it alone even for a minute. The more you do this the faster you will get at bringing up the temperature without scalding the milk/cream. I'm down to 10 minutes but you need to be right no top of it.
After you hit the target temp; I aim for 170, take the cream off the burner and allow to cool down to ~120. Remove about 1 cup of the mixture to a separate bowl to mix your probiotics in. Once mixed, slowly add this to the pot and stir well. Distribute into mason jars and keep in pots of water or an instapot for 5 hours at 110 degrees or until the yogurt has set. This may take longer for the first batch. Seed batches usually take 5 hours in my experience. I've made 'yogurt' out of all kinds of probiotics, including Saccharomyces boulardii, which is also used to push SIBO out of the small intestines and fight bad bacteria like Candida.
Hi. Thank you for sharing your knowledge. My husband has SIBO, and I’m trying to help him. We already make the L Reuteri yogurt and want to add this new version, but you got me interested on the other strand. How do you make yogurt with the Saccharomyces Boulardii strand? Thank you for your help. 😊
@@CookieCreamOreo Same as here, just add or sub a capsule or make a seed starter. Take a quart of half&half and get it up to ~160 to kill off germs. Once the cream is down to the 110 degrees, take two good quality Saccharomyces Boulardii capsules apart and sprinkle them into the cream and stir well. Keep it at 110 for 5 hours. If it is not set, keep the temp at ~100-110 over night. If it never sets, the pills are bad/dead. Try a different brand. You can 'mill test' before wasting a quart of cream, just google it.
You pasteurized the milk yourself
Ours doesn't multiply these special stains enough and 110 is too hot for them
I have 22 hours left on my Dr Davis 'yogurt'. I have an electric yogurt maker. I start with Nancy's Yogurt and the Reuteri pills. Mine never separates. The best news is it helps me fall asleep! My little jars are 4-5 oz. I use sugar free 'syrup' for flavor, eat a jar before bedtime and poof, great sleep! Nancy's is only $1 for a starter 8 oz cup. And had all their extra strains.
Those yogurt makers get up to 110 degrees. way to hot! will kill the bacteria! Geta SOUS VIDE.
Who is Nancy?
Where do you get the yogurt?
Only use a Sous Vide to keep constant temp...VERY CRITACAL!!!
@@Sophiamia6960 it’s a brand.
Thank you so much!! I got a really great result and can't wait to start the next batch with my starter. I did end up using water in the bottom of the pot about 2/3 of the way up the jars to the fill line of the culture and put the temp at 105 until I got to about 14 hours when I lowered it to 97. The yogurt did not separate and has a very thick and smooth consistency!
I love this yogurt. I have Dr. Davis' book and found all of the different recipes confusing and had no idea which I should use. Thank you for this video. I also didn't have good luck with the potato starch. The yogurt tasted like cold mashed potatoes and had black flecks in it.
I use 2 spoons of honey in place of the starch or inulin and it turns out wonderfully. Absolutely delicious. I used Manuka honey 50 mgo that I bought from IHerb. It looks like melted caramel. I just mix in the probiotic powder with half n half and then dribble in the honey without mixing it (it's too thick to mix anyway). When the yogurt is finished fermenting, the honey is or appears to be gone. My very first batch turned out almost like Greek yogurt. When I run out of the Manuka honey (it's a bit pricey) I'm going to try the Fischers "raw" honey in jar from Walmart.
People with sibo may prefer to be careful about honey intake as it's mainly sugar. It's highly unlikely that eating Manuka honey (sugar) will cure sibo bacteria and may make it worse. For those having troubles combatting sibo, please be careful with sugar intake.
Understanding is that these stains don't eat honey to multiply. They need prebiotic fibers
@@bardsamok9221 Isnt she just using it as food for the bacteria? Pardon my extreme ignorance.
@@reesedaniel5835Using honey in place of inulan is just a fantastic idea. thanks for sharing
Thank you SO much for your generosity with time, detail & clear demonstration!
I've been making the l.reuteri yogurt for a few months now in my little eight jar yogurt maker. I set the temperature for 102 degrees F and the time for 36 hours. After the first couple of batches being watery, subsequent batches are now thick and creamy and delicious. I save a couple of tablespoons from my last jar to start my next batch. This brings me to my question; can I use my yogurt (instead of 10 new tablets) with the B. Coagulans and the L. Gasseri to make the SIBO yogurt? Or do I need to begin all over again with the 10 tablets of the l. reuteri with the other two cultures? I really appreciate your videos, please keep them coming, and Merry Christmas!
My logical thinking leads me to believe that you can use 2 tbps of L. Reuteri yogurt to start a new batch with other probiotics strains mixed in. Not sure if I heard this from Dr. Davis himself or it's just my own reasoning at play here.
I expect that the resulting texture will be better when you're not only using tablets to start with.
In Dr. Davis's book "Super Gut", the recipe for the yogurt is on page 240. He wrote that you can use the purchased tables or 2 tablespoons from the L. reuteri yogurt. Also states that if you had made yogurt from L. gasseri or B. coagulans you can use 2 tablespoons yogurt instead of using the capsules. So substituting 2 tablespoons of yogurt replacing the tables/capsules is acceptable.
Thank you so much Indigo!! I've made this yogurt about 5 times thus far using mostly 1 quart of goat milk with 4 ounces or so of half and half. Every time I make it I watch your video to make sure I don't forget anything. It's so helpful. thanks again!
Interesting. We make yoghurt using a plain full fat sweet yoghurt from the store. Then add 2 litres of whole milk and the juice of half a lime. Leave in outside kitchen (we live in Thailand) for 24hrs. Strain to remove whey for an hour and it's ready. Tastes just like Greek yogurt. Going to try adding L ruteri bacillus soon.
Hi, thanks for your videos. I tried this process with a couple of tweaks but when the fermented dairy was done (at 36 hours) the temperature was 125 degrees!!! Here's what we did. We used a sous vide wand in a pot of water. I tested this prior to the diary placing a quart mason jar with about 24 oz of water in it into the water in the pot with the sous vide wand. I set the sous vide wand to 104 degrees and after an hour the water in the jar sitting in the water in the pot got to about 100 degrees. I check this 3-4 times thinking this can work. So, we followed Dr. Davis' recipe as you show, did the process with the 10 crushed tablets, 2 different capsules and inulin. We placed the mixture into 2 qt mason jars (half each) and 36 hours finished this morning. We kept checking the pot water temp, which was 105 and the milk in the jars at around 104. At 36 hours after removing the jars and checking the temp, the "finished" dairy was 125 degrees!!!! We killed our very first batch. We are very bummed but realize it could be any number of things. Maybe as the dairy hardens in the jars it retains more heat? That's all I can imagine happened. I thought the sous vide method was going to work wonderfully since others on YT did this and one woman was holding his book Gut Health in her video. Donna Schwenk recommends (in podcasts/UA-cam) a few different yogurt makers and I've seen similar on Amazon but none have temp controls like a sous vide or an Instant Pot Pro. Any thoughts? Suggestions welcome!
Great video. Enjoyed the extra tips you included like sterilizing the jars and warming up the half and half before mixing it with the starter/probiotic mix. Getting ready to make my third batch tonight - although it will be my first batch using a previous batch as the starter. First try was using two pints of half and half (in separate jars to compare Organic to regular UP half and half). Both jars were quite strong/tart taste wise and the regular half and half came out like a very dry ricotta cheese (after pouring out the whey). Did a second batch (in a bowl) with organic half and half and the probiotic tablets and it came out much better than both of the first batch. This batch will be another experiment (organic vs non-organic - because the store only had ONE QUART of organic half and half - what is this world coming to?!) and using a previous batch as the starter. I will report back on how it turned out. One last note... I have an Instant Pot ULTRA (which is also 8 Qt), and it will also allow you to set the temp for yogurt.
UPDATE for anyone who might be interested in my experiment... I will first say that this batch turned out GREAT! Way better than batches using the tablets.
I made 3 qts using my previous batch as the starter: 1 qt - Organic, 1 qt - not organic, and 1 qt - mixed (organic and regular). The one that I liked most was the MIXED qt. It seemed to have a SLIGHTLY nicer texture. They all were so similar that I would say it doesn't matter whether you use the more expensive Organic half and half (as far as taste and texture goes).
I also split up the quarts into pints and processed half in the instant pot and half in a pot with a sous vide wand. There was no difference between the two results (although I feel like the Sous Vide was somehow easier to feel confident about the accuracy of the temperature).
@@flutini1 thanks for sharing your results, actually my second result turned out like a type of cheese and ricotta cheese is a terrific way to describe it! I’m trying to decide what to do with it or how to eat it besides saving some for the next batch. Btw do you have any idea how long the yogurt/cheese/whey keeps in the fridge? Will it go bad quickly? Or will it go bad similar to the best before date on the original half and half container? I have a lot of this chunky funky cheese like stuff and I wish I knew what to do with it to make it appealing to hubby besides just eating as is. Any suggestions would be helpful.
Try using a wisk and blending it up and it smooths it out.
@@leannekenyoung I use ricotta cheese in lasagna. Mix 2 cups ricotta with 1 beaten egg, 1 tsp basil or oregano and a bunch of chopped spinach (frozen thawed or fresh). Use this a layer between the lasagna noodles, sauce and cheese.
@@leannekenyoung You can freeze ricotta cheese. One lady said she freezes the whey and uses it as a starter for her next batch of yogurt.
I am growing l Reuters in water and honey,and I get a nice fizzy drink…
How do you do that?
Thank you 🙏 for showing everything step by step with your wonderful idea with the jar in the instant pot. And everything explained and videoed so nicely.
Very cool to have the links to the Podcasts in the description because I just found out about Dr. William Davis.
Nili: Thank you for all the work on Dr. Davis combo. I got all the things that you showed and will start the first batch (small because it is made with cultures from tablets and capsules). I was wondering how much yogurt did you consume in the beginning and how much do you consume now, It may be in Dr. Davis's gut book but I just got it today and I'm a slow reader nearing 70. So help from anyone would be appreciated.
Thank you SO MUCH for posting this video. Your instructions are so clear and I appreciate that you give a little bit of the science and chemistry behind it, so it all makes sense. The comments on this video are super helpful as well. Can't thank you enough!
Glad it was helpful!
I find that sprinkling the inulin on top of the cream helps avoid clumping.
I just started my first starter batch of the L. Reuteri yoghurt with your instant pot method. I bought one just for this purpose, as I can't adjust the temperature on my regular yoghurt maker. Thanks for your videos, They are very helpful.
I used to make gallons of yogurt, and always heated the milk up to 180 degrees and then let it cool down before adding the culture. Pretty standard procedure. If you do that, you don't have to use ultra pasteurized because that's what you're doing. Then my oven has a bread proof setting, which is 110 degrees, and it also has a dehydrate. I'll have to look up what temp that is. I would hope 110 isn't too high, because I don't want to buy an instant pot. My kitchen is too crowded, no storage, no countertop....
I hate the way glass Pyrex measuring cups do such a lousy job of pouring!
I bought a smaller Pyrex ( 1 cup) and that's how I scoop out the bigger Pyrex without spilling milk everywhere.
I know.
yes!
So true! Same experience for me too👎🏼
Same! You have to pour is sooooo slowly to not spill if it's more than half full ugh
I have found that I LOVE the yogurt warm as soon as it comes out of the Instant Pot!❤. I wish I could eat more than 1/2 cup a day. It is so delicious 😋
Why only 1/2c?
@@jbob1548 diarrhea 😳
Why can't you eat more than 1/2 cup per day? I usually eat at least a cup of it each day.
@@nancyk7874 If I eat more than 1/2 cup I have gas, loose stools, and or diarrhea 😏
Anything fermented does this to me.
@@anitacunningham7831 that’s sounds horrible
Newbie here! My son was just diagnosed with Crohn's disease and I'm trying to learn all about the SIBO probiotics. He cannot have lactose and so I really want to stick with almond milk, oat milk, or coconut milk. I have very little time in my life and I would love it if somebody could just tell me how I can get all three of those fantastic probiotics into my son without using dairy.
what about fermented veg? like sour kraut
If you really care about your dying son I’m sure you will find the time it takes to learn.
Thank you for the video. Problem with fermenting several bac.cultures in the same time/substrate is that you are really not sure what bacteria took over an advantage to another, and when you make it from a starter from previous batch, this problem is even more pronounced. I would make 3 separate "yogurts".
If you put water in the pot to surround your jars, it won't take 4 hours to heat up and you won't have to heat separately on the stove.
My instant pot has a soux vide option that allows you to pick the exact temperature, so I have had success doing it that way also.
True, and with water in the pot you also may not need to set the temperature to 110°F but keep it to 106. I use a yogurt maker and fill it halfway with warm water (106°F) after placing the jars in the container. This way the fermentation starts at the right temperature and is maintained that way for the next 36 hours.
@@sishrac Yeah, I don't have the patience to stand over the stove heating the milk and checking the temp. Easier to just put the water in and let it do its job. But for this needing the exact 106 temp, I may need to use the Sous vide option which lets me pick the exact temp.
Thank you for the great video and the tips.👍
I noticed that you didn't mention sanitizing the pots, spoon, meat pounder. I assume it's because they are in contact with the dry ingredients only. Wrong?
I'll be honest, I'll rather skip this step all together, lol.... But if you have found it will prevent contamination, I'll do it!
I was thinking all of that would have been sanitized by her dishwashing machine. The temperature probe was the one I wondered about, but maybe she dips that in boiling water before starting.
Well, this is weird. I made my first batch of l ruerteri yogurt a few days ago & it was perfect! No separation & it tasted wonderful! I made my 2nd batch of it which got done fermenting today. It was completely separated. About 1/2 & 1/2 curds & whey. Was NOT expecting that. Not sure how it went off the rails, but I started my third batch tonight. Prayers for a good batch! Lol🙏
Mine does exactly the same. My first batch was creamy then the rest separate.
@@everhappy6312 I found that heating the milk to 180F for 10min helped, cool to 100 then add in culture and a little inulin and ferment. Very consistent results. On my 6th batch now. Just tried the same with gasseri strain. similar results and taste.
@@glenyst5216 thank you! Will do:)
@@glenyst5216 Thanks ! I think that will work. I will try that. My first L-Rueteri yogurt was a great success so creamy and tart. My super gut combo has been a fail producing mostly whey. I will try your method tomorrow.
Yup the potato starch sludge. I actually solved that issue by mixing the kefir as it is fermenting. So about 12hrs in, I’ll take the quart jar out of my instant pot ultra (yogurt setting custom temp 104*F for 36 hrs, no water), and i mix up from the bottom because yes it does settle. I then checked it at 24hrs and it was mixed up and at 36hrs it was mixed up. This of course does make the kefir a little less dense but it’s still thick especially when it goes into the fridge immediately after fermenting. I have purchased inulin and will be using that for ease and because i read a comment that the inulin produced more good bacteria.
I have been making this quite some time in my instant pot and the temperature setting is right on if you will actually put water in the pot and set them set your jars in. Instead of only ambient air temperature, the water contacting the jars keeps the yogurt temp perfect every time :) to keep out condensation it’s as simple as screwing on your plastic mason jar lid.
That's what I do too. I've checked the temp repeatedly and it's always just right.
Thank you!!! 😊
So good to know! Thank you so much for sharing!
Absolutely correct. I have used the water method with each batch so far. Although, for a working temperature of around 100, my setting is at 96.
I use my sous vide cooker to make the culture and it worked wonderfully well, almost zero separation. In fridge now will taste tomorrow.
Hello Nili! I just did my yogurt it is amazing, I love it. I have a question, how long does it lasts in the fridge?
I made 2 batches already (1 was done today) and both turned out great and delicious! I did buy the Ultimate Probiotic Yogurt Maker and it’s so easy to make it, totally worth the cost. Thanks Nili for the precise instructions. ❤
Thank you for making such a thorough video. I have one question: what do you do with the the separated curds and whey in the initial batch? Besides using it for the starter for the next batch, do you Stir it up and eat?
You certainly can. It is still beneficial even if it doesn't have the same smooth creamy consistency as subsequent batches will.
Wow, thank you. 😊Glad I found your videos. I've tried to make yogurt before, but it separated 😢. I didn't know I should've made a 2nd batch with it 😮. Will make it this week, and give you an update.
Nili, thank you for this info... I've made the 3-strains several times now... and it's great... love my new instant pot as well, I find mine has to be about 2° above the actual temp needed.
I also find if I heat up my half & half, I have no issues mixing up all the ingredients...
Question- can we mix in thr sweetener with the slury? That's what I've been doing along with vanilla... and I use it a stevia blend no real sugar.
Thanks and blessings
The Stevie is for your taste since the bacteria doesn't eat stevia or other sub sweeteners. Monk sugar etc.
105F is the sweet spot for me with L.Gass. L.Reut. and Inulin in Organic A2 milk. Takes 15 hours per batch, tastes great and my stomach feels totally different! Amazing!
@@phil007439 it goes from liquid to solid in 15 hours. I could leave it longer, but I doubt anything would be gained.
Hi did you have abdominal pain when you started the yogurt.
@@SusanHeffernan-vp7ik I started it because I was overly acidic all the time. On Omeprazole, etc. Once I started the Yoghurt the acidity backed down, but I digested food much faster, and noticed everything change for the better. After a month or two I am almost ready to get off all over the counter remedies.
Why do you think this recipe says 36 hours? Do you think this has benefits? 15 hours or maybe 24 sounds better to me.
@@maaikewilhelmina1457 I don't think so. The colony is very aggressive and creates a thick creamy yoghurt in 24 hours at 104-105. In Half and Half.
Ahh, never mind my question in your other video LOL…
Now, how do you check the temperature throughout to ensure it’s 100 degrees? Won’t opening to check plummet the temperature and need time to heat back up?
Also, did this cure your SIBO? Thx :)
Yes, his recipe makes perfectly thick yogurt. I also add 1 Tbsp of quality cacao powder, a small amount of Stevia, 1/2 cup of frozen berries (Costco) and some crushed walnuts or pecans for a super delicious chocolate pudding that is filled with super antioxidants. Sometimes I also mix in So Delicious brand Vanilla Flavored Unsweetened Organic Coconut Yogurt.
I made his SIBO yogurt that uses the cultures from all three. I had previously made all three separately so had whey saved (I freeze tablespoons of it in an ice tray and then bag/labe so I can just thaw out one cube for a TBS). The yogurt was awful and I threw it away. I don’t know what could have happened as the half and half was fresh. I have his book so can recheck the instructions every time make one of the yogurts and I use a Sous vide stick for the fermentation which keeps the temp perfectly controlled. The problem was that it was so tart it was inedible. The Reuteri yogurt has a slight tart top note when you take a bit that is muted by the richness. The other two have no tartness and are like eating crème fraichse, every mild and dessert-like. Blended from individual yogurts made separately, I eat them as a dessert. I’m not sure why the version with them made together was so awful. I’ll go back to making them separately and mixing together before eating.
Hi. Thanks for your insight. I already make the L Reuteri yogurt from a yogurt culture from Cutting Edge Cultures. I’m interested in buying the pill form if these probiotics and make the SIBO yogurt, but I would much prefer do it separate like you because I read or heard somewhere that you have to start fresh every fourth badge. bc one culture might overrun the others. I rather use the yogurt as the starter. I find it turns out better, and I wouldn’t have that problem. I’m just wondering how you do it? Do you do the Gasseri and cougulants as two separate yogurts? What’s the procedure for each? If you can help me, I would really appreciate it. Thx sooo much. 😊
@@CookieCreamOreo check the book out of your local library if you don’t want to buy it. The specific instructions and exactly which brand of cultures to buy are all in the book. Apparently there are a bunch of different strains of Reuteri, etc. so I wouldn’t buy anything either than the specific brands Dr. Davis has tested extensively. The Reuteri brand you mentioned is not the one he uses in his recipe. He also says that the starter does not need to be replaced or “refreshed”, he’s made hundreds of batches from his first batch using whey or yogurt. The Reuteri recipe instructions are available in his website. I didn’t know if the other recipes are.
If you want to tame the tartness….sprinkle a bit of salt over the yogurt!
@@faithgky thank you. I think I’m going to buy the book on Amazon to have the recipes. I prefer to make them separately bc I know I can keep making the yogurt from each that way. On the other hand, I read or heard somewhere that when you make the SIBO yogurt w all three mixed in, you have to start from scratch every fourth badge bc one strand will dominate after a while, so you won’t have the same efficacy. I wonder if he said that in the book.
Do you think that as you heal, you feel kind of bad? I am following Dr. Davis. I haven't started making yogurt yet but I've been taking the bacterias that you showed, for about a month now, maybe a little less. I just got all the ingredients that I need and a yogurt maker and will start the yogurt tomorrow. But, I am really feeling horrible. I feel like I have the flue, which I don't. What do you think? Did you feel bad at the beginning o0f your health journey?
the Digestive Advantage seems to be out of stock everywhere...on a side not you can use a dehydrator such as an Excalibur that has the adjustable tempurature manually.
Hi Nili! I'm doing the SIFO regimen with the bactin herbal supplements and gonna do the super gut yogurt after it's finished, which is just a few days away. And I think it's working bcuz I'm noticing less candida in my mouth. And what I want to know is -- How long to refrigerate the finished yogurt before using it?
I’m on my second batch of L Reuterii yogurt, and it’s more tart than the first batch. I’m scalding the half and half, cooling to 100 degrees, and fermenting in my Instant Pot on Sous Vide at 100 degrees. The first batch I used a combination of inulins on hand-1 tablespoon acacia fiber, 1 teaspoon each of green banana powder, apple pectin powder, and potato flour. The product was creamy and mild tasting, but separated, and clumpy with undissolved potato and apple pectin powders. With the second batch I used 1 tablespoon each of guar gum and potato flour, and beat the heck out of the potato flour with a fork to try to get a smooth consistency. It came out more tart with no separation, but with a “graininess”, and more like a fine curd cottage cheese. It also had a gooeyness that my daughter found highly objectionable, from the guar gum. I bought a big bag of agave inulin to use as a stool softener. I’m wondering if agave inulin will work to get a creamy texture without separation, and if I need to decrease from two tablespoons to get a less tart product. I want a quick dissolving inulin like the acacia and agave that won’t clump or goo like the previous ones.
Have you tried using the mason jar lids that have a vacuum seal to remove the air from inside the jar (they come with a little hand pump). This way the bacteria grow in an anerobic environment while the bad bacteria and yeast only grow in an aerobic environment (ie with oxygen).
During the fermentation a lot of gas is given off. It's important not to have a tight seal on the jar so it won't break due to the pressure of the gas buildup.
Thank you for sharing your experience! This is so helpful and important!
Concerning the prebiotic powder, do you think Garden of Life’s prebiotic powder would work? The ingredients are: organic acacia fiber (A. senegal) organic orange (peel), organic baobab (fruit), organic apple (peel), organic cranberry (seed)
Hi Indigo, thanks for this video ☺ I was already doing the Gaia yogurt but didn't use it to re-seed the next batch. I was curious how much do you use to reseed and also how long can you keep the yogurt in the fridge for before it goes off? Thanks!
good question, will the uneaten batch keep for more than one week or so, just as store bought yogurt usually keeps for about that long?
What is half and half ? In the uk we have skimmed milk, semi skimmed and full fat, also thin cream and heavy cream. Which would be the closest ? Thanks.
Do you still eat the reuteri, as well as this yogurt? My SIBO symptoms have virtually disappeared after a few months on these yogurts. Also, when do you know to start a new batch with the probiotics again?
Keep eating them or just the reuteri. Don't quit when you get better. Make kefir also. Has 50pkus beneficial bacterias.
105 deg f seems to be well below coagulans temp range.
with the starter batch being not as creamy etc and you want to use it long term could you put it into an ice cube tray and freeze the starters? Just defrosting them the night before in the fridge or would it loose the effectiveness of the yogurt? Also could you make ice cream out of the yogurt you are making without loosing the effectiveness of the SIBO yogurt?
The book says yes to freezing, no to ice cream because of the ice cream maker’s beaters damaging the cultures. He says no to using a blender for the same reason. I freeze whey in ice cube trays.
@@faithgky Thank you for that info
There is a simple way to make ice cream by using baggies & therefore no metal equip damaging your cultures. I’ve seen UA-cam’s showing how :)
@@rocknbutterfly1143 Thank you I will look it up
Thank you for the video. I had this mastered for months, but started to have a lot of separation again. I will use some of these tips to hopefully get it right again.
I made Dr Davis’s yogurt according to your recipe and it was wonderful…twice. I bought the starter for L.reutri which was pricey. The third time the whey separated from the curds and it turned into ricotta cheese, which is delicious and it really is ricotta cheese. I want the yogurt so I made another batch exactly the same way I made the first three, 106° for 36 hours. This time I started over with fresh probiotics instead of using the yogurt for the starter, because I thought maybe the yogurt starter was not working. But ALas!!!!! this one did not turn out!!! the whey separated from the curds again! This time I shook it all up and I put it back in my Instant pot on the sous vide and I am cooking it at the 106° for four additional hours. (it is in glass jars.) But I’m wondering what happened! I made it identical all four times and two times it turned out and two times it did not. Do you have any ideas as to why? Thanks for any input. 😢😢
You are an excellent teacher!! Thank you so much!
I got my new instant pot pro and have sterilized the jars and am going for the first batch. Thank you for the specific instructions and explanations from ingredients and start to finish and the Instant pot settings!
Get a SOUS VIDE
Thank you for the advice to check actual yogurt temp. I saw the instant pot setting didn't match the internal temp.
I just put my batch in my 3.5 Quart Instant Pot Ultra, it has a custom function. Hoping it works so I don't have to buy a bigger machine. It is plenty big enough for me. I used a2 half and half, hoping that it will hurt my stomach less. Milk is my nemesis, even cultured. A2 brands tend to digest a little easier.
Donna Schwenk explains how to make l reuteri with non dairy milk. Good luck!
Hi, I'm your new subscriber from Switzerland, thank you very much for answering me, but I have another question, I made it using coffee cream and my first batch didn't separate, did I do something wrong?? Thank you again if you answer me❤❤❤❤❤
Wow, all the info I need right here, You are the best, I've watched some other vids similar, but you rock with all the links to everything I need, thank you so much, I'm going to make you my go-to girl on all such things keto, health recipes etc. I love my insta pot also, and now I'm going to order everything I need thanks to you ! Buckets of love and joy and God bless you and yours !
And a question, should I need to get an instant pot -- what kind of jars are those? They don't look like standard Mason jars, they look taller and thinner. What are they? Yes, you explained. And that Pyrex measuring cup,, you have to pour SLOWLY if you don't want to make a mess.
Could someone please describe what halve and halve is? If they haven't already. To my knowledge we don't have anything called that in my country. Thank you.
Half and half is the milk with the fat content ranging from 10.5% to 18%.
So well demonstrated
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