I absolutely love this yogurt maker. They are also selling one that has the 2 round bowls instead of the little jars. I got paperwork with mine that said if you post a photo on social media they will send you a bowl and if you post a video, they will send 2 bowls. On their website you can use the support chat and send links to what you post. When the maker came the tablets were delayed, so I made a test batch of regular yogurt using my favorite Cabot Greek Yogurt. I always have it on hand because my dog gets a tablespoon per day. The 8 hours at 108 degrees for that version worked beautifully and it is as good as the Cabot which is almost as thick as cream cheese. I had some last night late evening and feel that I slept better. I also warmed and let cool down the half and half, and used warm tap water for inside the unit. There was no separation in the regular but today I am making the L. Reuteri, so am interested to see if that does the same. I also found that my Pampered Chef square storage containers fit perfectly in the maker, so I will probably alternate between those and the jars and the bowls when they arrive. Thank you for sharing your experience - I have been watching other people discussing and trying it for about a year also, but because I feel you and I are similar in our journey, you helped me make the leap.
@@olderpennsylvanian-op2368 I just ordered the small 8 jar one from Amazon because the two bowl one was sold out, but when I put it in my cart it had an option of just buying the bowls. I looked at both units separately to be sure they have the same base and can be interchangeable, and they are! So I ordered them separately
I made it this way. First try. But I used a sous vide circulating immersion stick. My plan, once the culture is cool enough to disturb, is to reserve/freeze 6 x 2 Tbl of this first batch and use as starters for the next 6 batches I make. I wanted the starters to be as potent as possible. Great tip from Anita. This should help me to capitalize on the cost of the tablets, considerably, because I will use a couple of tablespoons of the future batches to start the next batch, and so on, for up to 10 generations. My $36 investment in the tables will be insignificant in the long run.
Anita, thank you again for such a wonderful and well thought out program. One of the reasons I watch you is because you are so articulate; you do not stammer, or say "uhhhhh" between every thought or word. Not trying to be picky or rude to other UA-camr channels but sometimes, it becomes almost painful to watch their videos. You are very thorough in your research and well informed on your subject. Now, following your last instruction video on making L. Reuteri cultured dairy, your instructions worked perfectly for me. I also have a sous vide and like you, found there were three different times in those 36 hours, I could have used it so I bought the yoghurt maker but chose the option of the two bowls of one quart each. It came two days ago and tomorrow I will use my new "toy". My batch of yoghurt was delicious and very smooth and it wasn't as sour as I was expecting, so I am hooked. I used Half and Half. Back in the sixties and seventies, yoghurt making was the "thing" and I think everyone made it. We became lazy when companies started making yoghurt for us and added sugars and fruits and honey, etc. Now I am glad many are waking up again to learn the very many benefits of cultured dairy ! And, making it is so easy. Thanks again!
My husband and myself have been making and eating L.Reuteri for nearly 2 years now and it is a game changer. Everything Dr Davis says it does, it does. Amazing stuff ❤❤
I bought this unit and found out the temperature was iffy. I emailed the company and they said that the temp could be 3-5 degrees off and if more than 5, they will send you a new one. Mine is 4 degrees off, so I have to set mine on 104 to get close to 100. I used my candy thermometer to test it. I also cover my unit with a towel to avoid drafts.
Oh I wish I knew about the 4° and new machine… I have to set mine at 96 and hope for the best… sometimes it goes much much higher than 100… also the content of the bowls is hotter than the surrounding water
Wonderful tutorial Anita! It’s really very simple once you start the process! I do encourage people to read the book. There is so much information regarding gut micro biome. I follow the recipes and methods in the book.
OMG - just ate my first jar of yoghurt. Just so good! Haven’t eaten a dessert since starting carnivore in July last year. So glad I can now have a “treat” and help my health.
FWIW, Donna Schwenk on her YT channel mentions heating to 195 F for 10 minutes for L. Reuteri to avoid separation when using the tablets. Seems to work for me to follow that method. Also, good advice on calibrating your machine to make sure the 100 degree setting results in 100 F. My variable temperature Instant Pot needs to be set to 93F to get 100 F ferment.
Well no machine on earth is going to stay exactly at 100, the machine heat cycles on/off. But your variable temps should be observed. So far in that unit the variable for me is about +1.7-+1.9 degrees, low was -99.4. I tested it with water extensively. (Even nuclear fusion can't get an exact constant temperature) So setting the machine too low, say at 98 could result in it going too low. At this time I am setting my machine she is using at 100, and the yogurt is turning out okay.
I got the same yogurt maker several weeks ago and just love it! I use it to make the super gut yoghurt and I use the sous vide to make the L. Reuteri-only version on a stagger, so I’m never out while the next batch is fermenting. I also found that they didn’t sell extra jars on Amazon for this yoghurt maker, but the WECK Mini Tulip Jelly Jars on Amazon are the perfect size, fit in the yogurt maker and have glass lids. I also use 4 cup Pyrex bowls…always have yogurt being made these days! 😊🥩🥓🥚🧈
@KetogenicWoman Hi Anita! 👋🐈 Yes we are!! My first batch is now incubating. I do not expect much in success as there were 4 things that I should have been more attentive to. But... my first tries are always "kind of, sort of" attempts. You are looking thinner, Anita!! Hugs from San Antonio 🤗🐈
I can’t wait to get one of those yogurt makers that is so much easier than me used to appliances. I’d like to just use you are such a good teacher. I have learned so much about keto and carnivore just from watching you and Dr. Barry and Dr. asked.
I've got this machine except mine's branded Steba and measures Celsius. I found that with the setting on 38 C for the Reuteri Yogurt it went up to 42 C. The batch still turned out great.
❤❤❤my country Bulgaria is known for its yogurt due to the specific bacteria bulgaricus bacillus and even the japanese took the know how.We boil well the raw milk,not pasteurized, then cool so your finger dipped is ok, put a spoon of yogurt in the pots, cover warm and after 5-6 hours it's ready Same with Greek yogurt.😊😊😊
This culture is different It’s reuteri It needs 36 hrs culture time And can’t go over 100*F in temp I culture my normal yogurts for 24 hrs tho so they’re low to zero carbs & full of cultures!
I have been making yogurt in my Instant Pot for many years but haven’t tried the l.reutei yet. I just purchased the culture and the book so I am excited to get them and start making this culture. My son has terrible stomach issues and I think it will help. My yogurt has helped my stomach problems a lot. I normally start with the culture in Fage or siggi’s yogurt (only two with real live cultures) or the culture from my first batch. I make 2 quarts. I use Fairlife milk in the red bottle, which is low sugar ultra pasteurized milk. If using ultra pasteurized you don’t need to pre-heat the milk first. I make 2 quarts and I keep it in dark colored mason jars. Lasts about a month for me in the refrigerator.
One lady found that the yogurt maker or instant pot needed 3 to 4 hours to get up to 100degrees, so by warming it all up (to less that 100) it kept the fermenting clock at a more true 36hours.
I made my first L Reuteri yogurt in instant pot. It turned out well, no separation and it is very thick. I hope i made it correct and the strength is good too. Thank you for your advice to keep few starters frozen. I am so excited to see results from using the yogurt.
Hi...just saw this pop up on my home page...I have watched it a few times and decided to purchase the same machine. I'm about two months in to my journey. I started with his sibo yogurt and have now switched to L-ruteri to see what that is like. I am absolutely loving it!!!! I could never eat yogurt before (and most of it is crap anyway) due to issues with dairy but I can eat a full cup of this no problem. I did manage to find some half and half that was high heat treated so I didn't have to simmer it for the 20 mins and then cool. This made the whole thing so simple...2 mins to prep, set it and forget it. Mostly I just wanted to thank you for your wonder video. Hard to find Canadian content so I really do appreciate it.
Thanks for showing this with your new yogurt maker. My sous vide died during my last batch of yogurt at exactly 5 years old.😢 I still have to decide how we are going to replace it. Thanks for letting me whine. Have a blessed week.
I just used your link to buy the yogurt maker. I literally just finished reading the book over the weekend and was planning on making the yogurt. I can’t wait to get started. Thanks for the breakdown and making it look easy.
Just watched Dr Davis video (yogurt of love) in his show notes he has the recipe for LReuteri yogurt step by step,he uses the organic half and half and that is the only one I can find,anyway he does not heat first and he says he has made over 60-70 batches and it is still going strong.I will try my next batch without eating to cream first to see how it turns out,it would be a lot less steps that way.,my second batch in sous vide turned out perfect,no separation at all.He also said that if it is too sour tasting that we can reduce the insulin to one tablespoon in our second batch but never in our first batch
Thank you! We all have our favorite methods so do what works best for you! 💗 Good tip about reducing the inulin a bit for subsequent batches, i will try that!
Hi Anita, thanks to this video I ordered this yogurt maker right away. I made my first batch of L. Reuteri yogurt per Dr. Davis’ recipe, and it turned out perfectly the first time! I used A2 whole milk, with only 1/4 C half-and-half, and the Jerusalem artichoke insulin. The resulting yogurt is light, fluffy and creamy with a delicious delicate lemony tang. There was no separation at all, even using the tablets first time. I did sterilize my jars, and let the milk come up to room temperature before I started. I can’t wait to try a coconut, soy or almond milk experiment now.
Curious, was your A2 milk ultra pasteurized? I read that the half & half needed to be ultra pasteurized but I prefer to use grass fed A2 milk however I can only find it unpasteurized? Thanks ahead of time for your response
@@kelleybrooke2350 it was pasteurized, because that’s all I could find. Honestly, I don’t think it matters all that much. The most important thing IMO is to let the ingredients come up to room temperature. Good luck!
Thank you for posting this!! I am so curious to see what you think of this yogurt unit, that I also bought and have been working to learn it's "ins and outs".
You can increase the batch size if using two - 4 cup Pyrex bowls by adding 400-500 ml more half and half cream and one tablespoon each of inulin and yogurt from previous batch. It keeps the same ratio. This is a 30% bigger batch, more to enjoy.!
Thank you Rose, I was thinking of making a larger batch but double is too much for the qrt size bowls that go in this unit. they would have been filled to brimming.
It's not double! It's 1.5 L or 1500 ml or 6 cups slightly under, total volume. It ended up being about 1/4 inch below the top of the bowl. Do a test with water and measure to know for sure.@@pamelafeather6405
Thx for the update on how the LR is working for you and a follow up batch using the Yogurt Maker. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
😂I have this yogurt in my fridge right now. I use a big jar immersed in a pot of water and a Sous vide stick. I like to strain the final product for 12-24 hours which takes out a lot of whey and makes it heavenly good. I freeze the whey in 1tbs ice cubes to thaw later and used as the yogurt starter. I eat small amounts as a dessert. Delicious 😋 😂
Next day. I have just removed my second batch out of the this yogurt maker and these are some things I learned. Using a digital thermometer I have come up with a variable in the completed yogurt product. At the immediate end of a 36 hour, L. Rhuteri yogurt batch with the machine set to 100 degrees I got these readings. I had two qrt glass bowls sold by the company that makes this yogurt maker in the water bath that went up to the top of the yogurt in bowl, both bowls 1/2 full of yogurt. Water 102.1 Bowl on the right side of the unit - yogurt 107.6 Bowl on the left -104.1 The heating coils are obviously under the unit and are likely not evenly distributed. I am having second thoughts about this machine. I will contact the company directly. Perhaps do multiple test runs filling the bowls with something other than your yogurt and test it.
Hi Pamela! 👋🐈 Yes, I have the identical issue of temp fluctuations with my unit. Not as extreme as yours, mine bounces from 98F on one side, up to 101F on the other. It could be my apartment electrical current fluctuating. I have had only 1 out of 4 batches that were satisfying. Two batches were nothing but warm Half n Half. Quite depressing. The only batch that was really solid was a batch of half whipping cream and half Half n Half. It was a cheesecake texture, very thick. But it tasted rancid! 🤮 I am NOT giving up! The comment section is mostly of successes. Tho I once again lag behind, I will "catch up" (or will it be "mustard"...😮😅). 🐈
Great instructions! I use luvele yoghurt maker with 2l jar, and fit 4 X 500ml mason jars, with little anti slip mat. The water level is below yoghurt both containers, and still perfect yoghurt. I'm in UK, get tablets from Biogaia, (made in Sweden) I make 20+ generations without issues. Love it. Uht milk skips heating step, although organic uht whole milk no longer available locally. So heat whole organic milk as described. Not as thick, still tasty, slightly sour as l-reuteri eat all milk sugars..
Do you only heat up the milk if not pasteurized ? I made my first batch with the Luvel machine and I got clumps of cottage cheese like at the top, rest is water like. I used uht whole milk, the 10 pills and inuline from aloe Vera. Wonder what went wrong.
@@nadegechauli2688I'm sorry it didn't work out for you to this time, please don't be discouraged. There will be a solution.. is it possible the mixture wasn't whisked well enough together to distribute the l-reuteri? If I remember that can cause such things.. I'm careful to whisk by hand a lot, and when I think I'm done I do it some more to make sure. Is there q+a section on luvele website to help resolve difficulty? Hope you can figure this out
Thank you for this video! You are so thorough in telling us everything we need to know. I ordered this yogurt maker and all the things last night! From your previous UA-cam video.
Hey, Anita, if you have an IP w a yogurt setting (but doesn’t have temp control), you can still heat your half n half using the Boil/Yogurt setting… may be easier… set And forget it… I may buy the yogurt machine, lol, w bowls and cups and just continuously be making it! Happy Mothers Day (watching this late).
I was thinking about doing that too, just heating it in the IP. I don't preheat my raw milk at all, but with this L. reuteri, I'll probably use half & half.
Indeed, there is no need to add any water in the machine, works perfectly without it. Also, no need to heat the milk, I use it out of the fridge, very cold and the results are perfect after 36 hours at 100 degrees every time. The machine might not be perfectly accurate at keeping the set temperature, but ultimately the temp window is wide enough to compensate for a degree or so variation.
I crushed mine then used my pizza roller and got them really powdery,I bought the same one as yours and love it,my first turned turned out like cottage cheese and tastes really bad and it was done with 3% organic milk because but now found the the half half organic milk so started from scratch and used the super gut recipe with the 3 strains and just removed to refrigerate and most of my jars only has a bit of whey,can’t wait to try it and my instructions in manual says to seal the jars so I think that is why my first batch failed because I put the lids loose on top.I didn’t trust my first batch to use as starter,that is why I started from scratch
Thanks, Anita - I just ordered the tools to make this. I'm at my whit's end with gut issues. I'm praying this will help me. Thanks for all your content. I really appreciate it!
I can't wait to watch! The book came into the library so off to the gym and library. Thank you Anita for the video it will give me more confidence! ❤ deb
You could but it would be a waste of money. When you make the L reuteri yogurt for 36 hrs the colony count of it increases to a much more therapeutic level. It's a big big difference. It's worth the wait
@@Carol32547 I didn’t know about the yogurt just the lactobacillus reuteri and took it. I definitely ended my chronic diarrhea even interrupted sleep lived on antibiotics for cdiff .But I order the gaseri and plan to grow in yogurt too. I have those other species to try too.
@@lynnwilliams5432 Wow.. an expensive way to fix things. I am glad it worked for you. In Dr Davis book he only suggests the yogurt. I'm still in this and now make the L reuteri yogurt and another one separately. I use them both daily and from the stand point of a person who has suffered the majority of her life, a total game changer!! Good luck in finding your optimal health
Thanks for this lovely video - I have the same yogurt maker and have been nervous to make this recipe but now I’m feeling a lot more confident. I don’t want to be a party pooper but the Biogaia Protectis tablets don’t contain L-reuteri. I’ve ordered them from the States into Canada successfully.
@@KetogenicWoman amazing how I can misread a label numerous times!! I just looked again and there was the word reuteri! Ok well this is great news as I can buy this easily in Ontario. Thank you for replying. By the way - my first batch after following your instructions worked beautifully! I’m going to freeze it for subsequent rounds.
So glad I finally found a Canadian making this. I'm in Ontario. Excellent video. A friend gave us some to try and we're hooked so ur video is Heaven Sent....lol. Thx
You can also use an Excalibur dehydrator for yogurt Assuming it has adjustable temp control Take out shelves. 2- 1/2gal jars will fit. No dehydrating for 36hrs tho
The jars that come with your yogurt maker are easily found on Amazon . I received another set today ( I have the same yogurt maker bought years ago and have ordered more in the past as well.)
Thank YOU so much for your video. Very well done explained and I appreciate the how to use the yogurt maker and also about the lights not showing if it was working. May you and yours be blessed. ❤🙏🏼✝️☝🏼🙌🏼😍
Hey Anita. Just made my first batch in the Philippines brand of that same maker you have. Exactly the same except the brand is SOKANY. But, I tasted it and thought I had messed up because it tasted like spoiled milk. I used 1:3 whipping cream to whole milk since finding half and half here is pretty impossible. Then my wife tasted it and said it tastes just like the store bought yogurt that we have in the fridge. I tasted it and realized that mine actually tasted better than the Greek yogurt we buy. I realized that I had never actually tasted the yogurt plain. I always added low carb protein powder or chocolate flavored collagen powder before eating it. Now I just gotta make them thicker since these are more of a yogurt drink tester. They all had a good bit of whey at the bottoms. Thank you so much for making a video using this machine.
The first batch does tend to separate. If you save some of the first batch to use as starter for the next few batches you will find a lot less separation.
@@KetogenicWoman yes ma'am, it was a bit less on the second batch. But I put two tablespoons of inulin. Now I know to only use one if I use part of a previous batch. Thanks.
Just for a laugh, I dont have my hearing aid on, so when she was saying Canadian, I thought she was saying comedian. I can’t wait to start making this. 😊
Ohhh a thank you again Anita.//I saw your first episodes and then watched Indigo Nilis so thought I had it down…🤣🙀 alas…after doing all your tricks (I’m in Australia so there’s that inconsistency) I tried to convert the imperial to metric and used my instant pot yoghurt maker function but unfortunately it can’t be temperature controlled so tried the thermometer over the time but gah even tho all seemed to add up I got 1 500ml looked like cheese curd other like fizzy something 😮…waiting to try 2nd batch in sous vide …only saying all this for others to feel encouraged or…!!!
Hi Anita, thanks very much for the valuable, helpful & informative work you do on your channel (I’ve been binge watching) . I was wondering if you got very sleepy after eating your first jar? Also, I felt “gassy”. Is 1 jar all we should be having daily or is 2 ok? I’ll be receiving the book soon. Maybe he’ll mention potential side effects when you’re eating this initially. I’ve been given lots of antibiotics in the past due to bronchitis. I’ve been doing carnivore about 6 months and while it’s helped tremendously with reducing inflammation and edema in my feet, eliminating joint pain and reducing my morning fasting blood glucose ( in other words carnivore is really improving my health) but I haven’t had any reduction in sugar and carb cravings. Maybe Dr Davis will mention that topic in his book as I’ve heard some carnivores say that they lost their sugar cravings after a short time.
He does say to start slow with the yogurt so maybe the sleepy and gassy was from all those cultures in your tummy at once! As a carnivore, focus on the meat and treat the yogurt like medicine rather than as a main part of your food. That way you will be less likely to eat too much of it! So I guess I'm thinking it's best to limit to one jar per day.
Anita, as always, a great video! I really appreciate the step-by-step instructions and you really did cover all those little details so well. I forwarded this video to a friend who would like to make our fermented dairy. It's going to help her very much! Thank you!
Great video!!! Very informative!! 🎉🎉😊 I never thought about putting the water level up to the l Reuteri level… I don’t think I’ve been putting in enough water
Thank you, Anita! You inspired me to make this wonderful yogurt again.. mine is turning out beautifully, but I am worried my yogurt maker is running too hot. Will the yogurt look good if the good bacteria has been killed off.
With this kind of yogurt maker, you can fill up the jars to the top.and you don't need to add water. I prefer to do 24 hours at 39C (102F), which is more convenient and it works great too.
The directions that come with this model yogurt maker, which is the one I have says to add water to the content line just like she said so that’s what I’m going to do. I would urge people to follow the directions on the model.
@@LindyK Mine is a different brand but very similar.... I have been using it regularly for at least 6 years....never with water added and I always fill up the glass jars. I don't understand why this model would be different. Because, in the past, yogurt makers were preprogrammed to make yogurt in 8 hours at a certain temperature, Dr Davis chose to use a large jar with a sous vide appliance and this requires water but it's a different system than the kind of yogurt maker shown in the video with flexible temps and fermentation time.
If you place the tabets in milk, just enought to cover them and stir them occasionally they will disovle in 15/20 minutes. I do it that way, I figure the less smashing the less damage to the critters 🙂, Don't know if it really makes a difference though.
@@KetogenicWoman I am new to this and read somebody in the comments saying that so I gave it a try and it works 👍. My milk was warmed so it might take longer in cold, probably not much though.
I bought one of these and the temperature was always 10 degrees or more than what I had it set at. So it was TOO HOT for L. Reuteri yogurt. It killed the bacteria culture. It did not work. I had to send it back. I bought an Instant Pot 9 in 1 with a custom yogurt setting and it works perfectly every time! Easy to select any temperature you want and to set at 36 hours.
Well I have the macros for 1/2 cup which is 125ml. But remember the carbs are meaningless because they get eaten up by the prebiotic according to the book. So I ignore the carbs. 158cal, 3.9gprotein, 11.8g fat, 7.9 carbs
Hi Anita and us members! 👋🐈 Sigh... I now add to my list of ineptness (growing indoor grass for my cat tops the list) yogurt making. My 2nd failed attempt was worse than first. 😒 I followed your instructions to the "T". I watched Nili's vid as well. I had bought the identical yogurt maker at the beginning of this quest. I decided to use 10 new tablets for that 2nd batch, not the yogurt from the first batch as a starter. Oh, the 1st batch, only 5 were actually solid "looking". Once I added cold raspberries to an individual jar, the yogurt became very liquidity. Meaning, not having a "good" yogurt consistency. Second batch... only 2 had any solidity and this is stretching it! The other 5 were jars (yes 5, dropped an empty one... ordered 8 new ones) of warm Half n Half plus the additives. First thing that one would think is that the bath temperature was wonky. Yet, I verified the water bath temp, 100F initially, 18 hrs, and final. Very depressing. ☹️😔 Tomorrow, 3rd attempt. I bought capsules for this one. I also bought (this is growing in expense, similar to Victoria's "new" flour... 2.0 or is it 3.0 now??? ) two 1 quart Ultra-pasteurized Half n Half's. My paranoid thinking 😳😬 is to proceed at 100F. If #3 fails, then in 4th attempt, I will take temp to 180F, and then let it cool down to 100F. Because, maybe, it is not really "ultra-pasturized". But that is crazy... right? My cat thinks I am crazy. Guess that is why he loves me! Yay kitty!!🥰🤗🐈
ok, the BEST batches are the batches made from the 'failed' yogurts. So here's the steps. Make a batch from the tablets or capsules. Chances are it will separate and taste a little bitter. Stir that failed batch up and freeze it to use as starter. DO NOT make your second batch with tablets or capsules, use the starter you have saved. I have so much starter yogurt in my freezer it will be months before I use any tablets again. You can make many batches from a 2tbsp saved starter! I hope this makes sense! If not email me!
@KetogenicWoman It was reading comments that all have success in maiden adventures. Ok then! I have 3 jars awaiting. Who will be the lucky contestant for their 2nd journey into a nice warm water bathe?? We (myself and Indie, my grumpy 15 year old kitty) thank you, Anita! Cyber Hug 🤗🐈
Sorry, follow-up question - which I see others have asked. How do you defrost the frozen cubes of starter? I usually let them sit while my half-and-half is cooling but wondered if you can also defrost them on low power in microwave?
I would not use the microwave, you risk killing the l.rueteri. If you can remember (I almost always forget!) I take it out of the freezer the day before and let it sit in a small bowl in the fridge. Normally I take it out the same day as making the yogurt and I mix a little of the warm liquid into it if it is still frozen.
Have you been having this yogurt daily since this video? Have you noticed any long term benefits? Thank you for this video! Just ordered Super Gut to read for myself. Im praying this will be the start of a gut miracle for my family 😆🙏♥️
That is SO good to hear! Im 1 week in to having the yogurt daily. It’s definitely helped my sleep be more restful. It hasn’t helped my gut bloating yet when I eat anything other than beef or pork.. here’s to hoping! 🤞🙏♥️
Question: Did I miss the reason why you used half and half and not heavy cream? (sorry if you’re repeating yourself, forgive me) Is it too thick, rich, etc? Have you tried the cream? I love your little jars; they’re so cute! ❤ omg, I love the avocado apron! ❤ ooooh, can’t wait to see the tea video! Thank you for all you do!
It was super thick, but most of all the only additive free cream here where I live is also super expensive, easily more than quadruple the cost of a liter of half & half.
@@KetogenicWoman yeah, that’s what I was thinking. It’s so crazy, the cost. I live in south Mississippi and I could get a half gallon of half and half for $2.29 (on sale), but heavy cream rare to never goes on sale and costs around $5 for the same half gallon. I wish the supply would flood the market to drive prices down (especially on beef).
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. 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.
When you use the tablets that is first generation yogurt and many do report it comes out like curds and whey. You absolutely should save it for starter and your batch #2 (second generation) will be nice and smooth.
@@KetogenicWoman I should've been more specific. There were no curds & whey. It was milky. Two of the jars were about 75% firm. When I make it again I'm going to check and make sure that it's heating correctly.
Oh my gosh, I just finished watching your video 2 years ago making bacon Mayo and noticed most of your jowls have disappeared. Not to be rude but the clock has definitely reversed for you. Congrats to growing younger! 😊
This looks so interesting I would like to try it! Question: How does this fit in with the Carnivore way of eating, Macro wise? I can't put the macros in Cronometer they come out way to high for Carnivore. Curious how it affects the carnivore weight loss way of eating?
Well first of all the carbs are all eaten up by the prebiotic during the 36 hour fermentation according to the book. So I ignore those. Most carnivores do not count macros, they just eat animal foods. I actually don't worry about these labels, my goal is not being a carnivore, my goal is being healthy and I find animal based eating is what does it for me. If you want to track this then to 'fool' cronometer, then put the macros in with fiber equal to carbs (because the fiber eats the carbs in this case) and the net will be zero.
@@KetogenicWoman Ok, thank you so much!! I try my best to stay to carnivore as well but wasn't sure about the carbs (I didn't know they get eaten up lol). I was just thinking about regular yogurt in the stores. I ordered the book and it will come tomorrow (thursday) and I can hardly wait to read it. Thanks so much for replying. Love all your videos! ❤
@@juneewashko4196as long as culture a yogurt 24hrs, there’s little to none lactose left (where the carbs come from, it’s the milk sugar) as that’s what the probiotics eat as they’re growing. This cultures 36hrs so it’s doubtful there’s any lactose left. 0 carbs is what I would count it. Or if ur being rly strict and don’t want to go over say 5 carbs a day, even of animal carbs, count it as .5-1g. Eggs are .5g each too. Hard cheese is 1g. This makes u focus on meat and not dairy. (I eat 4-5 eggs a day so there’s 2-2.5g daily, half my 5g allotment!) Homemade kefir is the same. It’s a 24hr culture, very little to no lactose left, so no carbs. I think that requires at least half milk tho to grow. It’s a different critter from yogurt critters.BUT so so much simpler. Literally cultures on ur counter! Use milk cold out of fridge! Use grains over and over - and they multiply!
Yes. I have 2 points to make on this as I am also 'sensitive' to dairy. Once you ferment this for 36 hours it is no longer regular dairy, it is a cultured dairy product. I am able to tolerate it very well. But there may be people who are allergic to dairy and so that is different and there are recipes in the book and online to help you make it with coconut milk.
Made my first batch don't know why I was so nervous but the batch is on but I need to think about the time I will have to get up at 3am Monday morning to put it in the refrig .LOL
Same Yogurt maker without water heated the yogurt to 117F. At 95F the yogurt is 100F. i'm presuming i killed the Reuteri but it still is thick like yogurt.
Thank you so much! I wanted to know about the yogurt maker. I have 7 of the risk factors he mentions. I really want to try this. I don't have a mortar and pestle or rolling pin but can use a jar. How did you decide which inulin powder to get? It only uses 25 watts per hour so I can use it in my camper with solar! What are the benefits you have seen so far from this L Reurteri cultured dairy? Do you screw the lids on or have them loose?
The lids are snap on so I snapped them on. So far the main benefit is the lack of burning in my chest when my food is digesting. Oh and better sleep scores!
WHAT?!! I wonder if I can make L. Reuteri without any el. heater or yogurt maker, because my climate is around 90°F during day, and 80°F during night, so I can do it on my balcony with average temp 85 °F 😋 From my experience in making yogurt and kefir the temp span is very wide and everything works as long as you compensate with the time 😊 I hope someone can confirm that for L. Reuteri? 😁
Hi from British Columbia Canada. I am just starting my first batch of L Reuters yogurt. I don’t understand why you heated the milk to 185 degrees. A different site .I watched heated the milk to just 90 degrees so the yogurt would start fermenting faster! Her thoughts being if cold milk was used one should add some time to the program?? 👍🌹
here is my reason: Where I live(also in BC!) I cannot find ultra pasteurized cream. I do not want any bacteria in my cream to compete with the l. reuteri in my starter. So to be sure there are no competitive bacteria I heat my milk to over 180F. Then I allow it to cool back down to around 100F before I mix it with the starter. If you have other reasons for doing something else then do that!
Hi Anita! Thanks for your wonderful channel, it is always a pleasure to watch your videos! I did today my first L Gasseri batch of yogurts, and I got this result. Has it ever happened to you? What would you advise?
What result did you get? You didn't mention. Was it a separation, like curds and whey? If so, I found this article to be quite helpful: www.culturedfoodlife.com/is-your-l-reuteri-yogurt-separating/
I just discovered this type of probiotic. I do make yogurt but like this type for health, I ordered the yogurt maker since my current one only runs 10 hours at a time. My question is I have capsules not tablets and are much higher in numbers, so wanting to know if I need to put less in since they are 5 million each.
The tablets that I use contain 100 million CFU each and I use 10 tablets for the starter batch. So you would have to calculate what your has and go from there.
I absolutely love this yogurt maker. They are also selling one that has the 2 round bowls instead of the little jars. I got paperwork with mine that said if you post a photo on social media they will send you a bowl and if you post a video, they will send 2 bowls. On their website you can use the support chat and send links to what you post. When the maker came the tablets were delayed, so I made a test batch of regular yogurt using my favorite Cabot Greek Yogurt. I always have it on hand because my dog gets a tablespoon per day. The 8 hours at 108 degrees for that version worked beautifully and it is as good as the Cabot which is almost as thick as cream cheese. I had some last night late evening and feel that I slept better. I also warmed and let cool down the half and half, and used warm tap water for inside the unit. There was no separation in the regular but today I am making the L. Reuteri, so am interested to see if that does the same. I also found that my Pampered Chef square storage containers fit perfectly in the maker, so I will probably alternate between those and the jars and the bowls when they arrive. Thank you for sharing your experience - I have been watching other people discussing and trying it for about a year also, but because I feel you and I are similar in our journey, you helped me make the leap.
wow, sounds like you have a great variety of vessels to use! I am so happy I took the plunge on this too!
Is it the 3 cup PC square glass containers?
A pyrex bowl fits too. I have several
@@olderpennsylvanian-op2368 I just ordered the small 8 jar one from Amazon because the two bowl one was sold out, but when I put it in my cart it had an option of just buying the bowls. I looked at both units separately to be sure they have the same base and can be interchangeable, and they are! So I ordered them separately
I made it this way. First try. But I used a sous vide circulating immersion stick. My plan, once the culture is cool enough to disturb, is to reserve/freeze 6 x 2 Tbl of this first batch and use as starters for the next 6 batches I make. I wanted the starters to be as potent as possible. Great tip from Anita.
This should help me to capitalize on the cost of the tablets, considerably, because I will use a couple of tablespoons of the future batches to start the next batch, and so on, for up to 10 generations. My $36 investment in the tables will be insignificant in the long run.
Exactly, you can really stretch this out by saving some of the first generation batch for starter.
This is an awesome tip! 👏🏻👏🏻
Thank you for this video!!! ❤
So do you just let the
curdes and whey from the first batch that you froze saw out in the frigerator to use it for your second batch?
@KetogenicWoman so does the freezing effect the starter bacteria ?
Anita, thank you again for such a wonderful and well thought out program. One of the reasons I watch you is because you are so articulate; you do not stammer, or say "uhhhhh" between every thought or word. Not trying to be picky or rude to other UA-camr channels but sometimes, it becomes almost painful to watch their videos. You are very thorough in your research and well informed on your subject.
Now, following your last instruction video on making L. Reuteri cultured dairy, your instructions worked perfectly for me. I also have a sous vide and like you, found there were three different times in those 36 hours, I could have used it so I bought the yoghurt maker but chose the option of the two bowls of one quart each. It came two days ago and tomorrow I will use my new "toy". My batch of yoghurt was delicious and very smooth and it wasn't as sour as I was expecting, so I am hooked. I used Half and Half. Back in the sixties and seventies, yoghurt making was the "thing" and I think everyone made it. We became lazy when companies started making yoghurt for us and added sugars and fruits and honey, etc. Now I am glad many are waking up again to learn the very many benefits of cultured dairy ! And, making it is so easy. Thanks again!
haha, yes back in the 70's I was making my own as well! Certainly nothing like this for 36 hours but I am happy to be back at it!
You can drain the whey and use it as buttermilk in other recipes, like marinating chicken, or in keto baking.
@@nancycurtis3964 I use the whey in my bread
My husband and myself have been making and eating L.Reuteri for nearly 2 years now and it is a game changer. Everything Dr Davis says it does, it does. Amazing stuff ❤❤
I have to agree! Game changer!
@lindajames7759, would you be willing to share some of the benefits you have noticed? Thanks.
@@lindajames7759 thanks for sharing
I bought this unit and found out the temperature was iffy. I emailed the company and they said that the temp could be 3-5 degrees off and if more than 5, they will send you a new one. Mine is 4 degrees off, so I have to set mine on 104 to get close to 100. I used my candy thermometer to test it. I also cover my unit with a towel to avoid drafts.
Oh I wish I knew about the 4° and new machine… I have to set mine at 96 and hope for the best… sometimes it goes much much higher than 100… also the content of the bowls is hotter than the surrounding water
Wonderful tutorial Anita! It’s really very simple once you start the process! I do encourage people to read the book. There is so much information regarding gut micro biome. I follow the recipes and methods in the book.
yes, the book is a reference I'll use for years to come!
OMG - just ate my first jar of yoghurt. Just so good! Haven’t eaten a dessert since starting carnivore in July last year. So glad I can now have a “treat” and help my health.
LOVE that yogurt machine. Outstanding results. I gave my first batch to the dogs. When you get to the third batch, the results are fantastic.
Yes the first batch is not as nice as subsequent batches but you can freeze your 2 tbsp batches for starter! Or make the dogs happy, or both!
@Mary.Mercedes I hope so, my first 2 batches were very thick curds and whey
FWIW, Donna Schwenk on her YT channel mentions heating to 195 F for 10 minutes for L. Reuteri to avoid separation when using the tablets. Seems to work for me to follow that method. Also, good advice on calibrating your machine to make sure the 100 degree setting results in 100 F. My variable temperature Instant Pot needs to be set to 93F to get 100 F ferment.
Yeah I've heard different temps on the heating the milk part! I think at least 180 seems to work. Maybe more is better, I don't know!
Well no machine on earth is going to stay exactly at 100, the machine heat cycles on/off. But your variable temps should be observed. So far in that unit the variable for me is about +1.7-+1.9 degrees, low was -99.4. I tested it with water extensively. (Even nuclear fusion can't get an exact constant temperature) So setting the machine too low, say at 98 could result in it going too low. At this time I am setting my machine she is using at 100, and the yogurt is turning out okay.
What IP is that? I have an 8qt Duo
And my 3qt is a bluetooth so it’s one gen up from Duo lol
@@YeshuaKingMessiah Instant Pot Pro - 6 quart.
I got the same yogurt maker several weeks ago and just love it! I use it to make the super gut yoghurt and I use the sous vide to make the L. Reuteri-only version on a stagger, so I’m never out while the next batch is fermenting. I also found that they didn’t sell extra jars on Amazon for this yoghurt maker, but the WECK Mini Tulip Jelly Jars on Amazon are the perfect size, fit in the yogurt maker and have glass lids. I also use 4 cup Pyrex bowls…always have yogurt being made these days! 😊🥩🥓🥚🧈
I did find the extra jars, but thank you for the tip on the Weck mini tulip jars!
We all are having little yogurt factories in our kitchens, I love it! 😂
I saw the extra jars on Amazon, I bought the extra quart containers
Thank you for the information about the jars I didn’t wanna buy 30 jars is there one in on Amazon where there’s only like maybe 10
@KetogenicWoman Hi Anita! 👋🐈 Yes we are!! My first batch is now incubating. I do not expect much in success as there were 4 things that I should have been more attentive to. But... my first tries are always "kind of, sort of" attempts. You are looking thinner, Anita!! Hugs from San Antonio 🤗🐈
I can’t wait to get one of those yogurt makers that is so much easier than me used to appliances. I’d like to just use you are such a good teacher. I have learned so much about keto and carnivore just from watching you and Dr. Barry and Dr. asked.
Yay. Just bought the maker and was looking for a video. Yoghurt will be ready at 9 am.
There are interviews with William Davis on UA-cam in which he talks about the gut microbiome.
Yes, I have watched many of them!
I've got this machine except mine's branded Steba and measures Celsius. I found that with the setting on 38 C for the Reuteri Yogurt it went up to 42 C. The batch still turned out great.
❤❤❤my country Bulgaria is known for its yogurt due to the specific bacteria bulgaricus bacillus and even the japanese took the know how.We boil well the raw milk,not pasteurized, then cool so your finger dipped is ok, put a spoon of yogurt in the pots, cover warm and after 5-6 hours it's ready Same with Greek yogurt.😊😊😊
Bulgarian yogurt is great! I'm making this to help my SIBO symptoms so following Dr. Davis directions on making it.
This culture is different
It’s reuteri
It needs 36 hrs culture time
And can’t go over 100*F in temp
I culture my normal yogurts for 24 hrs tho so they’re low to zero carbs & full of cultures!
Dr. Davis is awesome
I have been making yogurt in my Instant Pot for many years but haven’t tried the l.reutei yet. I just purchased the culture and the book so I am excited to get them and start making this culture. My son has terrible stomach issues and I think it will help. My yogurt has helped my stomach problems a lot. I normally start with the culture in Fage or siggi’s yogurt (only two with real live cultures) or the culture from my first batch. I make 2 quarts. I use Fairlife milk in the red bottle, which is low sugar ultra pasteurized milk. If using ultra pasteurized you don’t need to pre-heat the milk first. I make 2 quarts and I keep it in dark colored mason jars. Lasts about a month for me in the refrigerator.
Dannon yogurt is live cultures at least the wholemilk plain is
So is WM plain
Fäge is sooooo good. The fullfat. 🤤
How long do you wait before you can put your yogurt in the fridge after you make it?
Chobani Plain has live culture and makes great starter.
One lady found that the yogurt maker or instant pot needed 3 to 4 hours to get up to 100degrees, so by warming it all up (to less that 100) it kept the fermenting clock at a more true 36hours.
I made my first L Reuteri yogurt in instant pot. It turned out well, no separation and it is very thick. I hope i made it correct and the strength is good too. Thank you for your advice to keep few starters frozen. I am so excited to see results from using the yogurt.
Much good health to you!
Also quick question. Could you make a video on how to preserve the starter cultures?
Hi...just saw this pop up on my home page...I have watched it a few times and decided to purchase the same machine. I'm about two months in to my journey. I started with his sibo yogurt and have now switched to L-ruteri to see what that is like. I am absolutely loving it!!!! I could never eat yogurt before (and most of it is crap anyway) due to issues with dairy but I can eat a full cup of this no problem. I did manage to find some half and half that was high heat treated so I didn't have to simmer it for the 20 mins and then cool. This made the whole thing so simple...2 mins to prep, set it and forget it. Mostly I just wanted to thank you for your wonder video. Hard to find Canadian content so I really do appreciate it.
So happy you are doing well with it! 🍁🇨🇦 😍
I can’t wait to get one of those yogurt makers that is so much easier than me used to appliances. I’d like to just use
It really does make it easier to make yogurt!
Thanks for showing this with your new yogurt maker. My sous vide died during my last batch of yogurt at exactly 5 years old.😢 I still have to decide how we are going to replace it. Thanks for letting me whine. Have a blessed week.
You too!
I just used your link to buy the yogurt maker. I literally just finished reading the book over the weekend and was planning on making the yogurt. I can’t wait to get started. Thanks for the breakdown and making it look easy.
Hope you enjoy it!
Just watched Dr Davis video (yogurt of love) in his show notes he has the recipe for LReuteri yogurt step by step,he uses the organic half and half and that is the only one I can find,anyway he does not heat first and he says he has made over 60-70 batches and it is still going strong.I will try my next batch without eating to cream first to see how it turns out,it would be a lot less steps that way.,my second batch in sous vide turned out perfect,no separation at all.He also said that if it is too sour tasting that we can reduce the insulin to one tablespoon in our second batch but never in our first batch
Thank you! We all have our favorite methods so do what works best for you! 💗 Good tip about reducing the inulin a bit for subsequent batches, i will try that!
Hi!👋🐈 You answered my question, do I add the prebiotic inulin to the 2 tablespoons of saved yogurt? Yes. Thanks! 🐈
Hi Anita, thanks to this video I ordered this yogurt maker right away. I made my first batch of L. Reuteri yogurt per Dr. Davis’ recipe, and it turned out perfectly the first time! I used A2 whole milk, with only 1/4 C half-and-half, and the Jerusalem artichoke insulin. The resulting yogurt is light, fluffy and creamy with a delicious delicate lemony tang. There was no separation at all, even using the tablets first time. I did sterilize my jars, and let the milk come up to room temperature before I started. I can’t wait to try a coconut, soy or almond milk experiment now.
Curious, was your A2 milk ultra pasteurized? I read that the half & half needed to be ultra pasteurized but I prefer to use grass fed A2 milk however I can only find it unpasteurized? Thanks ahead of time for your response
@@kelleybrooke2350 it was pasteurized, because that’s all I could find. Honestly, I don’t think it matters all that much. The most important thing IMO is to let the ingredients come up to room temperature. Good luck!
Thank you for posting this!! I am so curious to see what you think of this yogurt unit, that I also bought and have been working to learn it's "ins and outs".
You can increase the batch size if using two - 4 cup Pyrex bowls by adding 400-500 ml more half and half cream and one tablespoon each of inulin and yogurt from previous batch. It keeps the same ratio. This is a 30% bigger batch, more to enjoy.!
Thank you Rose, I was thinking of making a larger batch but double is too much for the qrt size bowls that go in this unit. they would have been filled to brimming.
It's not double! It's 1.5 L or 1500 ml or 6 cups slightly under, total volume. It ended up being about 1/4 inch below the top of the bowl. Do a test with water and measure to know for sure.@@pamelafeather6405
@@pamelafeather64052 qt size bowls would be 8c
It would only make 6c
Thank you for this video, before - trying to make this seemed overwhelming 🤣
You’re welcome 😊
Thx for the update on how the LR is working for you and a follow up batch using the Yogurt Maker. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
You are so welcome!
So excited! Just received my yogurt maker and started a batch!
Yay good luck!
@@KetogenicWoman I’m not sure it’s right. I’m going to try with the mother. It separated quite a lot and tastes kind of funky.🤷🏼♀️
😂I have this yogurt in my fridge right now. I use a big jar immersed in a pot of water and a Sous vide stick. I like to strain the final product for 12-24 hours which takes out a lot of whey and makes it heavenly good. I freeze the whey in 1tbs ice cubes to thaw later and used as the yogurt starter. I eat small amounts as a dessert. Delicious 😋 😂
Sounds great!
Next day. I have just removed my second batch out of the this yogurt maker and these are some things I learned. Using a digital thermometer I have come up with a variable in the completed yogurt product.
At the immediate end of a 36 hour, L. Rhuteri yogurt batch with the machine set to 100 degrees I got these readings. I had two qrt glass bowls sold by the company that makes this yogurt maker in the water bath that went up to the top of the yogurt in bowl, both bowls 1/2 full of yogurt.
Water 102.1
Bowl on the right side of the unit - yogurt 107.6
Bowl on the left -104.1
The heating coils are obviously under the unit and are likely not evenly distributed. I am having second thoughts about this machine. I will contact the company directly.
Perhaps do multiple test runs filling the bowls with something other than your yogurt and test it.
Hi Pamela! 👋🐈 Yes, I have the identical issue of temp fluctuations with my unit. Not as extreme as yours, mine bounces from 98F on one side, up to 101F on the other. It could be my apartment electrical current fluctuating.
I have had only 1 out of 4 batches that were satisfying. Two batches were nothing but warm Half n Half. Quite depressing. The only batch that was really solid was a batch of half whipping cream and half Half n Half. It was a cheesecake texture, very thick. But it tasted rancid! 🤮
I am NOT giving up! The comment section is mostly of successes.
Tho I once again lag behind, I will "catch up" (or will it be "mustard"...😮😅). 🐈
Great instructions!
I use luvele yoghurt maker with 2l jar, and fit 4 X 500ml mason jars, with little anti slip mat.
The water level is below yoghurt both containers, and still perfect yoghurt.
I'm in UK, get tablets from Biogaia, (made in Sweden)
I make 20+ generations without issues. Love it. Uht milk skips heating step, although organic uht whole milk no longer available locally. So heat whole organic milk as described.
Not as thick, still tasty, slightly sour as l-reuteri eat all milk sugars..
I just received my luevele with the smaller jars. I ordered 4 other jars so I can make a batch at all times.
Do you only heat up the milk if not pasteurized ?
I made my first batch with the Luvel machine and I got clumps of cottage cheese like at the top, rest is water like. I used uht whole milk, the 10 pills and inuline from aloe Vera. Wonder what went wrong.
@@nadegechauli2688I'm sorry it didn't work out for you to this time, please don't be discouraged. There will be a solution.. is it possible the mixture wasn't whisked well enough together to distribute the l-reuteri? If I remember that can cause such things.. I'm careful to whisk by hand a lot, and when I think I'm done I do it some more to make sure.
Is there q+a section on luvele website to help resolve difficulty?
Hope you can figure this out
I have a batch in my sous vide now. ❤️🥰❤️
Thank you for this video! You are so thorough in telling us everything we need to know. I ordered this yogurt maker and all the things last night! From your previous UA-cam video.
Wishing you well! Have fun!
Hey, Anita, if you have an IP w a yogurt setting (but doesn’t have temp control), you can still heat your half n half using the Boil/Yogurt setting… may be easier… set
And forget it… I may buy the yogurt machine, lol, w bowls and cups and just continuously be making it! Happy Mothers Day (watching this late).
I was thinking about doing that too, just heating it in the IP. I don't preheat my raw milk at all, but with this L. reuteri, I'll probably use half & half.
I have a similar yogurt maker but it doesn't require to pour water in it and it works just fine
Indeed, there is no need to add any water in the machine, works perfectly without it. Also, no need to heat the milk, I use it out of the fridge, very cold and the results are perfect after 36 hours at 100 degrees every time. The machine might not be perfectly accurate at keeping the set temperature, but ultimately the temp window is wide enough to compensate for a degree or so variation.
I crushed mine then used my pizza roller and got them really powdery,I bought the same one as yours and love it,my first turned turned out like cottage cheese and tastes really bad and it was done with 3% organic milk because but now found the the half half organic milk so started from scratch and used the super gut recipe with the 3 strains and just removed to refrigerate and most of my jars only has a bit of whey,can’t wait to try it and my instructions in manual says to seal the jars so I think that is why my first batch failed because I put the lids loose on top.I didn’t trust my first batch to use as starter,that is why I started from scratch
The first batch does sometimes look a little weird and can taste bitter from what I keep hearing from others. But still should be fine as a starter.
@@KetogenicWoman thank you
Thank you for this Presentation . Awnsered all my Questions ❤
I have the same yogurt maker. Make sure you submit the info for the free larger containers. Be careful with the jars. I had one brake in the fridge.
Thanks, Anita - I just ordered the tools to make this.
I'm at my whit's end with gut issues. I'm praying this will help me.
Thanks for all your content. I really appreciate it!
I wish you all the best! It is definitely helping me but be patient, it can take time to completely heal.
Every blessing to you, Teresa. G Ire
I can't wait to watch! The book came into the library so off to the gym and library. Thank you Anita for the video it will give me more confidence! ❤ deb
You are so welcome!!
@@KetogenicWomanA great video Anita ❤ can't wait to get started.
I like your new yogurt maker.
Could we just chew a tablet of LReuteri instead of making yogert? My book is going to be delivered today!
You could but it would be a waste of money. When you make the L reuteri yogurt for 36 hrs the colony count of it increases to a much more therapeutic level. It's a big big difference. It's worth the wait
Yes, like Carol mentioned it would cost a fortune that way! And still not cure the SIBO.
@@Carol32547 I didn’t know about the yogurt just the lactobacillus reuteri and took it. I definitely ended my chronic diarrhea even interrupted sleep lived on antibiotics for cdiff .But I order the gaseri and plan to grow in yogurt too. I have those other species to try too.
We do have to doctor ourselves. I think Dr Davis has written that book too. Let’s see if I can look young again as a side effect.
@@lynnwilliams5432 Wow.. an expensive way to fix things. I am glad it worked for you. In Dr Davis book he only suggests the yogurt. I'm still in this and now make the L reuteri yogurt and another one separately. I use them both daily and from the stand point of a person who has suffered the majority of her life, a total game changer!! Good luck in finding your optimal health
Thanks for this lovely video - I have the same yogurt maker and have been nervous to make this recipe but now I’m feeling a lot more confident. I don’t want to be a party pooper but the Biogaia Protectis tablets don’t contain L-reuteri. I’ve ordered them from the States into Canada successfully.
Mine say they do on the label?
@@KetogenicWoman amazing how I can misread a label numerous times!! I just looked again and there was the word reuteri! Ok well this is great news as I can buy this easily in Ontario. Thank you for replying. By the way - my first batch after following your instructions worked beautifully! I’m going to freeze it for subsequent rounds.
So glad I finally found a Canadian making this. I'm in Ontario. Excellent video. A friend gave us some to try and we're hooked so ur video is Heaven Sent....lol. Thx
Hope you enjoy!
Here in Canada I was able to order BioGaia L Reuteri chewables and inulin from Shoppers Drug Mart.
Quick delivery too.
the only issue with the canadian version of L reuteri is that its only 100 million / pill , the USA is 200 million / pill
Indigo Nili has SIBO and several UA-cam videos on the subject.
Yes, I am aware, I had a conversation with her about. She is so great!
@@KetogenicWoman I was saying that for all those others who have questions 😁 trying to spare you.
You can also use an Excalibur dehydrator for yogurt
Assuming it has adjustable temp control
Take out shelves. 2- 1/2gal jars will fit.
No dehydrating for 36hrs tho
Oh this looks so easy. I definitely want to try this.
Definitely easier than I thought it would be!
The jars that come with your yogurt maker are easily found on Amazon . I received another set today ( I have the same yogurt maker bought years ago and have ordered more in the past as well.)
Lid on tight or loose? I see people do both - recipe calls for loose plastic wrap. Thank you this is the best video I have watched.
Those lids i snap on tight because they are not air tight. If it was a screw top lid I would leave them on loosely
Anita, thank you so much for this video. I’ve been waiting for this! ❤
Glad it was helpful!
Thank YOU so much for your video. Very well done explained and I appreciate the how to use the yogurt maker and also about the lights not showing if it was working. May you and yours be blessed. ❤🙏🏼✝️☝🏼🙌🏼😍
Hey Anita. Just made my first batch in the Philippines brand of that same maker you have. Exactly the same except the brand is SOKANY. But, I tasted it and thought I had messed up because it tasted like spoiled milk. I used 1:3 whipping cream to whole milk since finding half and half here is pretty impossible. Then my wife tasted it and said it tastes just like the store bought yogurt that we have in the fridge. I tasted it and realized that mine actually tasted better than the Greek yogurt we buy. I realized that I had never actually tasted the yogurt plain. I always added low carb protein powder or chocolate flavored collagen powder before eating it. Now I just gotta make them thicker since these are more of a yogurt drink tester. They all had a good bit of whey at the bottoms. Thank you so much for making a video using this machine.
The first batch does tend to separate. If you save some of the first batch to use as starter for the next few batches you will find a lot less separation.
@@KetogenicWoman yes ma'am, it was a bit less on the second batch. But I put two tablespoons of inulin. Now I know to only use one if I use part of a previous batch. Thanks.
Just for a laugh, I dont have my hearing aid on, so when she was saying Canadian, I thought she was saying comedian. I can’t wait to start making this. 😊
Ohhh a thank you again Anita.//I saw your first episodes and then watched Indigo Nilis so thought I had it down…🤣🙀 alas…after doing all your tricks (I’m in Australia so there’s that inconsistency) I tried to convert the imperial to metric and used my instant pot yoghurt maker function but unfortunately it can’t be temperature controlled so tried the thermometer over the time but gah even tho all seemed to add up I got 1 500ml looked like cheese curd other like fizzy something 😮…waiting to try 2nd batch in sous vide …only saying all this for others to feel encouraged or…!!!
So just remember that 1 liter is about equal to one quart! But yeah, all these measurements!
Hi Anita, thanks very much for the valuable, helpful & informative work you do on your channel (I’ve been binge watching) . I was wondering if you got very sleepy after eating your first jar? Also, I felt “gassy”. Is 1 jar all we should be having daily or is 2 ok? I’ll be receiving the book soon. Maybe he’ll mention potential side effects when you’re eating this initially.
I’ve been given lots of antibiotics in the past due to bronchitis. I’ve been doing carnivore about 6 months and while it’s helped tremendously with reducing inflammation and edema in my feet, eliminating joint pain and reducing my morning fasting blood glucose ( in other words carnivore is really improving my health) but I haven’t had any reduction in sugar and carb cravings. Maybe Dr Davis will mention that topic in his book as I’ve heard some carnivores say that they lost their sugar cravings after a short time.
He does say to start slow with the yogurt so maybe the sleepy and gassy was from all those cultures in your tummy at once! As a carnivore, focus on the meat and treat the yogurt like medicine rather than as a main part of your food. That way you will be less likely to eat too much of it! So I guess I'm thinking it's best to limit to one jar per day.
Anita, as always, a great video! I really appreciate the step-by-step instructions and you really did cover all those little details so well. I forwarded this video to a friend who would like to make our fermented dairy. It's going to help her very much! Thank you!
Thank you so much! I hope it helps her!
Just sent the same machine back today. It was very flaky with maintaining the correct temp. Sticking to my sous vide machine.
Great video!!! Very informative!! 🎉🎉😊 I never thought about putting the water level up to the l Reuteri level… I don’t think I’ve been putting in enough water
I think it helps!
@@KetogenicWoman I’m making my first batch of half and half ( instead of the coconut milk) 🎉🎉
My second batch comes out of the sous vide in about an hour, can’t wait to eat it in the morning ❤
Yay!
Thanks Anita for the Canadian links and mentioning Shoppers Drug Mart ❤
Thank you, Anita! You inspired me to make this wonderful yogurt again.. mine is turning out beautifully, but I am worried my yogurt maker is running too hot. Will the yogurt look good if the good bacteria has been killed off.
Well take the temp to see and hopefully it's not running too hot. Yes the yogurt will look good probably anyways!
With this kind of yogurt maker, you can fill up the jars to the top.and you don't need to add water.
I prefer to do 24 hours at 39C (102F), which is more convenient and it works great too.
The directions that come with this model yogurt maker, which is the one I have says to add water to the content line just like she said so that’s what I’m going to do. I would urge people to follow the directions on the model.
@@LindyK
Mine is a different brand but very similar.... I have been using it regularly for at least 6 years....never with water added and I always fill up the glass jars. I don't understand why this model would be different.
Because, in the past, yogurt makers were preprogrammed to make yogurt in 8 hours at a certain temperature, Dr Davis chose to use a large jar with a sous vide appliance and this requires water but it's a different system than the kind of yogurt maker shown in the video with flexible temps and fermentation time.
If you place the tabets in milk, just enought to cover them and stir them occasionally they will disovle in 15/20 minutes. I do it that way, I figure the less smashing the less damage to the critters 🙂, Don't know if it really makes a difference though.
I like that idea!
@@KetogenicWoman I am new to this and read somebody in the comments saying that so I gave it a try and it works 👍. My milk was warmed so it might take longer in cold, probably not much though.
Thank you for these wonderful tutorials
You are so welcome!
I love using the sous vide though I have several yogurt makers.
The sous vide works really well!
I can't thank you enough . ❤
Thank you for this video! I love watching your channel. ❤
Thank you! 💗
I bought one of these and the temperature was always 10 degrees or more than what I had it set at. So it was TOO HOT for L. Reuteri yogurt. It killed the bacteria culture. It did not work. I had to send it back. I bought an Instant Pot 9 in 1 with a custom yogurt setting and it works perfectly every time! Easy to select any temperature you want and to set at 36 hours.
Glad you found something you like that worked for you. Mine is working very well still.
Why do some people use the water inside the maker and some people don't? Thanks again ❤
I can only answer for myself. I feel that having the water in the yogurt maker ensures the best chance of a good texture.
You go girl! You look amazing!
Hi Anita, always love watching your videos… I was wondering if you know the macros for 100 ml serving? Thanks so much!
Well I have the macros for 1/2 cup which is 125ml. But remember the carbs are meaningless because they get eaten up by the prebiotic according to the book. So I ignore the carbs. 158cal, 3.9gprotein, 11.8g fat, 7.9 carbs
Looks good, I’m going to give this a try, bought the book and stuff to make it today after our meeting. I’m curious!
Hi Anita and us members! 👋🐈 Sigh... I now add to my list of ineptness (growing indoor grass for my cat tops the list) yogurt making.
My 2nd failed attempt was worse than first. 😒 I followed your instructions to the "T". I watched Nili's vid as well.
I had bought the identical yogurt maker at the beginning of this quest. I decided to use 10 new tablets for that 2nd batch, not the yogurt from the first batch as a starter. Oh, the 1st batch, only 5 were actually solid "looking". Once I added cold raspberries to an individual jar, the yogurt became very liquidity. Meaning, not having a "good" yogurt consistency.
Second batch... only 2 had any solidity and this is stretching it! The other 5 were jars (yes 5, dropped an empty one... ordered 8 new ones) of warm Half n Half plus the additives. First thing that one would think is that the bath temperature was wonky. Yet, I verified the water bath temp, 100F initially, 18 hrs, and final.
Very depressing. ☹️😔
Tomorrow, 3rd attempt. I bought capsules for this one.
I also bought (this is growing in expense, similar to Victoria's "new" flour... 2.0 or is it 3.0 now??? ) two 1 quart Ultra-pasteurized Half n Half's. My paranoid thinking 😳😬 is to proceed at 100F. If #3 fails, then in 4th attempt, I will take temp to 180F, and then let it cool down to 100F. Because, maybe, it is not really "ultra-pasturized". But that is crazy... right?
My cat thinks I am crazy. Guess that is why he loves me! Yay kitty!!🥰🤗🐈
ok, the BEST batches are the batches made from the 'failed' yogurts. So here's the steps. Make a batch from the tablets or capsules. Chances are it will separate and taste a little bitter. Stir that failed batch up and freeze it to use as starter. DO NOT make your second batch with tablets or capsules, use the starter you have saved. I have so much starter yogurt in my freezer it will be months before I use any tablets again. You can make many batches from a 2tbsp saved starter! I hope this makes sense! If not email me!
@KetogenicWoman It was reading comments that all have success in maiden adventures. Ok then! I have 3 jars awaiting. Who will be the lucky contestant for their 2nd journey into a nice warm water bathe?? We (myself and Indie, my grumpy 15 year old kitty) thank you, Anita! Cyber Hug 🤗🐈
Sorry, follow-up question - which I see others have asked. How do you defrost the frozen cubes of starter? I usually let them sit while my half-and-half is cooling but wondered if you can also defrost them on low power in microwave?
I would not use the microwave, you risk killing the l.rueteri. If you can remember (I almost always forget!) I take it out of the freezer the day before and let it sit in a small bowl in the fridge. Normally I take it out the same day as making the yogurt and I mix a little of the warm liquid into it if it is still frozen.
My second yogurt maker. I think I am cured of my malabsorption 9:22 and walking better too. Now which is it the miracle fishes or Dr Davis’ microbes.
Keep doing both just in case!
Have you been having this yogurt daily since this video? Have you noticed any long term benefits?
Thank you for this video! Just ordered Super Gut to read for myself.
Im praying this will be the start of a gut miracle for my family 😆🙏♥️
yes, my sleep is better and definitely my gut issues are like night and day!
That is SO good to hear! Im 1 week in to having the yogurt daily. It’s definitely helped my sleep be more restful. It hasn’t helped my gut bloating yet when I eat anything other than beef or pork.. here’s to hoping! 🤞🙏♥️
Question: Did I miss the reason why you used half and half and not heavy cream? (sorry if you’re repeating yourself, forgive me) Is it too thick, rich, etc? Have you tried the cream? I love your little jars; they’re so cute! ❤ omg, I love the avocado apron! ❤ ooooh, can’t wait to see the tea video! Thank you for all you do!
It was super thick, but most of all the only additive free cream here where I live is also super expensive, easily more than quadruple the cost of a liter of half & half.
@@KetogenicWoman yeah, that’s what I was thinking. It’s so crazy, the cost. I live in south Mississippi and I could get a half gallon of half and half for $2.29 (on sale), but heavy cream rare to never goes on sale and costs around $5 for the same half gallon. I wish the supply would flood the market to drive prices down (especially on beef).
@@ModerationisamythI’m in central MS and cream is about $5-6 a QUART
Where are u getting it for $5 a 1/2 gal??
Half n half is simply milk mixed with cream
50%/50%
@@YeshuaKingMessiah oh sweetheart, now it’s like $9 + at Walmart , I wish it was still $5
❤❤❤ dear Anita, I have SIBO and it's unpleasant and I ate Activia yesterday and had pains due to it😊😊😊
I don't think Activia will help SIBO. I recommend looking into Dr. Davis's work!
True
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. 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.
When you use the tablets that is first generation yogurt and many do report it comes out like curds and whey. You absolutely should save it for starter and your batch #2 (second generation) will be nice and smooth.
@@KetogenicWoman I should've been more specific. There were no curds & whey. It was milky. Two of the jars were about 75% firm. When I make it again I'm going to check and make sure that it's heating correctly.
Oh my gosh, I just finished watching your video 2 years ago making bacon Mayo and noticed most of your jowls have disappeared. Not to be rude but the clock has definitely reversed for you. Congrats to growing younger! 😊
it may not a good idea to crush the pills inside a plastic bag, you might ingest a lot of minute plastic particles
This looks so interesting I would like to try it! Question: How does this fit in with the Carnivore way of eating, Macro wise? I can't put the macros in Cronometer they come out way to high for Carnivore. Curious how it affects the carnivore weight loss way of eating?
Well first of all the carbs are all eaten up by the prebiotic during the 36 hour fermentation according to the book. So I ignore those. Most carnivores do not count macros, they just eat animal foods. I actually don't worry about these labels, my goal is not being a carnivore, my goal is being healthy and I find animal based eating is what does it for me. If you want to track this then to 'fool' cronometer, then put the macros in with fiber equal to carbs (because the fiber eats the carbs in this case) and the net will be zero.
@@KetogenicWoman Ok, thank you so much!! I try my best to stay to carnivore as well but wasn't sure about the carbs (I didn't know they get eaten up lol). I was just thinking about regular yogurt in the stores. I ordered the book and it will come tomorrow (thursday) and I can hardly wait to read it. Thanks so much for replying. Love all your videos! ❤
@@juneewashko4196as long as culture a yogurt 24hrs, there’s little to none lactose left (where the carbs come from, it’s the milk sugar) as that’s what the probiotics eat as they’re growing.
This cultures 36hrs so it’s doubtful there’s any lactose left.
0 carbs is what I would count it. Or if ur being rly strict and don’t want to go over say 5 carbs a day, even of animal carbs, count it as .5-1g. Eggs are .5g each too. Hard cheese is 1g. This makes u focus on meat and not dairy.
(I eat 4-5 eggs a day so there’s 2-2.5g daily, half my 5g allotment!)
Homemade kefir is the same. It’s a 24hr culture, very little to no lactose left, so no carbs. I think that requires at least half milk tho to grow. It’s a different critter from yogurt critters.BUT so so much simpler. Literally cultures on ur counter! Use milk cold out of fridge! Use grains over and over - and they multiply!
@@YeshuaKingMessiah Thank you so much for taking the time to explain this! Very much appreciated 💞
@KetogenicWoman , If one is sensitive to dairy, is there a way to make a non-dairy version at home?
Yes. I have 2 points to make on this as I am also 'sensitive' to dairy. Once you ferment this for 36 hours it is no longer regular dairy, it is a cultured dairy product. I am able to tolerate it very well. But there may be people who are allergic to dairy and so that is different and there are recipes in the book and online to help you make it with coconut milk.
Made my first batch don't know why I was so nervous but the batch is on but I need to think about the time I will have to get up at 3am Monday morning to put it in the refrig .LOL
730 pm worked for me.
I was led to believe from Mary's nest and Dr. Davis the half and half that is pasteurized is used straight from carton.
That is true for ULTRA pastuerized. I cannot get that here.
I like the simple yoghurt maker. So many have had good things happen by eating it. I am a bit scared I will overeat them.
Eat mostly meat and have one little container per day!
They’re not sweetened and if made with cream, quite dense and satiating.
Set urself a limit tho-1 per day for example
Same Yogurt maker without water heated the yogurt to 117F. At 95F the yogurt is 100F. i'm presuming i killed the Reuteri but it still is thick like yogurt.
I just put water in mine and tested it and set it to where the yogurt will be 100F.
very helpful video, thank you
Thank you so much! I wanted to know about the yogurt maker. I have 7 of the risk factors he mentions. I really want to try this. I don't have a mortar and pestle or rolling pin but can use a jar. How did you decide which inulin powder to get? It only uses 25 watts per hour so I can use it in my camper with solar! What are the benefits you have seen so far from this L Reurteri cultured dairy? Do you screw the lids on or have them loose?
The lids are snap on so I snapped them on. So far the main benefit is the lack of burning in my chest when my food is digesting. Oh and better sleep scores!
@@KetogenicWoman I would absolutely love better sleep!
WHAT?!! I wonder if I can make L. Reuteri without any el. heater or yogurt maker, because my climate is around 90°F during day, and 80°F during night, so I can do it on my balcony with average temp 85 °F 😋 From my experience in making yogurt and kefir the temp span is very wide and everything works as long as you compensate with the time 😊 I hope someone can confirm that for L. Reuteri? 😁
I would maybe check with Dr. Davis on this, he is on youtube as well and is the expert for l.rueteri.
Hi from British Columbia Canada. I am just starting my first batch of L Reuters yogurt. I don’t understand why you heated the milk to 185 degrees. A different site .I watched heated the milk to just 90 degrees so the yogurt would start fermenting faster! Her thoughts being if cold milk was used one should add some time to the program?? 👍🌹
here is my reason: Where I live(also in BC!) I cannot find ultra pasteurized cream. I do not want any bacteria in my cream to compete with the l. reuteri in my starter. So to be sure there are no competitive bacteria I heat my milk to over 180F. Then I allow it to cool back down to around 100F before I mix it with the starter. If you have other reasons for doing something else then do that!
Love the channel.
Hi Anita! Thanks for your wonderful channel, it is always a pleasure to watch your videos!
I did today my first L Gasseri batch of yogurts, and I got this result. Has it ever happened to you? What would you advise?
What result did you get? You didn't mention. Was it a separation, like curds and whey? If so, I found this article to be quite helpful: www.culturedfoodlife.com/is-your-l-reuteri-yogurt-separating/
You can also just dissolve the tablets in a bit of the cooled milk. Put them in a ramekin, cover with the cooled milk, let sit for 20 mins, then stir.
Great tip!
Thank you for this!
I just discovered this type of probiotic. I do make yogurt but like this type for health, I ordered the yogurt maker since my current one only runs 10 hours at a time. My question is I have capsules not tablets and are much higher in numbers, so wanting to know if I need to put less in since they are 5 million each.
The tablets that I use contain 100 million CFU each and I use 10 tablets for the starter batch. So you would have to calculate what your has and go from there.
@ I just realized 5 billion not million, wonder if you can overdue, lol