I had sibo for 2 years and switched to a carnivore diet which helped me a lot but I still wasn't 100% this yogurt was the final breakthrough that solved all my gut problems, it was a miracle!!! Thank you !!!
For those of you not in the United States, half and half is simply half heavy cream and half whole milk, somewhere between about 10% and 18% milkfat. You can mix your own.
@ollie2052000 Single cream has about 18 to 20% milkfat, so it's probably the most similar to half and half. You could thin it out with some milk for this L. reuteri yogurt recipe. Your double cream is very different than our heavy cream (36% milkfat).
And which animal milk is it?? Here in Pakistan most of the people consume buffalo milk so I am confused, and also I'm having a hard time finding the probiotic L. Reuteri lol. On Amazon they are not shipping this product to Pakistan 🤣 I have been trying to figure this out like from 6-7 days ago. Any ideas???
I started on the program recently bc I am 72 and slowly losing weight/ muscle. I eat carefully and I didn't change my eating habits. After one week I gained 4 lbs of muscle. I had been having my blood drawn monthly bc of stem cell therapy on a shoulder. I had an appointment with my shoulder doc and she drew out my blood as usual. After about 15 mins she returned and asked "Susan.. have you been doing anything different?' I said as matter of fact I have...she then replied that my blood platelets were greatly improved... remarkably improved. I then shared in more detail. Thank you Dr. Davis. You are the Best.👍
One and a half month consuming SIBO yogurt, as well as L Reuteri yogurt before bed , i have no more acid reflux, brain fog, anxiety and depression just gone, even my keratosis pilaris i was born with are fading away ❤❤ plus sleeping like a baby , just pure miracle. Dr Davis is a blessing to us. ❤
@@ev3332on another video of a practicioner making Dr Davis's yoghurt while healing from Sibo she said there are another 2 or 3 strains that Dr Davis said works on Sibo if just L Reutri isn't enough. Maybe that's what that comment is meaning although she just dud all the strains together as one yogurt.
I am Armenian. Ate homemade yogurt (madzoon) every day. My mother made yogurt every month with no electricity. She heated whole milk And cream until the first bubble showed. Then turned off heat and put it in several jars. Placed the jars on our special madzoon blankets and put large wooden spoons on top of the open jars, crisscrossed. Then wrapped the blankets around the top and put a large pan on top of the blankets to seal it. A day and half later we had MADZOON! No electricity. I guess the heat in the blankets was just enough. She would use a cup of precious madzoon to make the next batch. May not have had L reuteri in it but it was so good and we used it as a condiment, over rice and put bread in it with salt and pepper as a treat. I never ate it with fruit or sweetened. We always ate it plain and that’s the only way I can eat it. My mom has passed so I used an insta pot. Tried making it her way but it turned out watery.
@@SunnyCarnivore You’re welcome. Glad you enjoyed it. We also made a yogurt based soup with 20 different veggies and greens. What an ordeal because we had to buy everything fresh and chop it. Then you had to boil a vat of madzoon with whole milk and it had to be stirred constantly or else it would curdle. We used to take turns mixing while sitting on the counter next to the stove. And you had to hand off the wooden spoon to the other without ever stopping the stirring. Great memories! It was delicious. It is called Ahbour.
Tip for first time: MAKE SURE EVERYTHING IS WASHED/CLEAN that touches the yogurt. (Measuring spoons, mixing bowls, measuring cups, caps/covers, etc) Don’t insert thermometer, don’t disturb after starting the yogurt, and don’t let water that condenses outside the container fall into yogurt container when you open it. Dry the condensed water that’s on the top cover. If everything is clean, you should be fine. My first batch was spoiled and I think it was the thermometer I inserted to check temperature, it must have been contaminated. I didn’t disturb my next batch and everything was fine.
@@tazinyunis ok so how did u realize ur batch was contaminated, because u really can't tell that by just looking at it. I've never read anyone saying that so I'm just curious how u came to that conclusions.
@@boe1956 it tasted and smelled bad. The l rueteri yougurt tastes different than plan yougurt and greek yougurt, but it's still pleasant. When it's contaminated it tastes sour like it's gone bad.
How much yogurt should be used for subsequent batches? And how many batches can be made before you need to start fresh with a new probiotic capsule? Thanks in advance!!
@@HobbesnCalvin124 From looking at Dr. Davis's videos, he says two tablespoons from the new batch. 40 or more times until the yogurt starts tasting too tart, then u know it's time to start new. He uses BioGaia L. Rueteri those are tablet form. He uses L Gasseri too, those are capsules.
10 years ago. I had a sinus infection. Dr. gave me antibiotics. Few days later “something” triggered panic attacks which then led to worry , anxiety, depression… Which continued for 10 years. I knew a little that antibiotics could “wreck” your stomach, but in doing so it “wrecks” the entire body and mind!! I was on SSRIs and taking multiple vitamin and mineral …nothing worked to help anxiety and low energy ….Recently came upon some of these Videos about gut health and good bacteria , especially the L reuteri …. I’ve started drinking Kefir ($1.50) bottles at Kroger. Has this probiotic in it. After 1 week the cloud lifted. More energy , no more over thinking, no anxiety, depression lifted. Wtf??? Amazing. What do you have to lose?? Make this what this Dr. Is showing or go get some of the little $1.50 bottles of Kefir in the yogurt section. Remember, not just yogurt, it must show that it has this L-reuteri !!!! Good luck. …stop the antibiotics
Ive not had a chance yet to say thank you Dr. Davies. You are a gift from God and I thank Jesus for you and your wisdom everyday. Theres not enuff time or room here to explain the lifelong suffering/agony that left in just a month. Im now 69. I weigh 135lbs at 5ft 7. I look better than ever and still work in the hospital w/pts. I enjoy rebounding on a mini tramp and walks everynight after supper w/ my husband loves who ❤the sibo yougurt too. Started making it in feb. 2023. 9 months later...amazing results. I eat nothing processed. No sugar No grains. Not much dairy..just meat, fruit/veggies/ nuts, seeds, yourgurt..thx again..and God bless
I love your story! How soon did you start seeing results? I am 62 and have been on quite a journey. Down many rabbit holes for my gut health. I'm just making my first batch of L-Reuteri (I pray it turns out) and very new to all of this. I do have both his Wheat Belly and Super Gut books. You said amazing results 9 months later, which is why I am asking for a bit more information if you have the time to share. Thanks!
I’ve been making the lactobacillus reuteri fermented dairy for 5 straight months so far. I do have to say I have vivid dreams at times now, whereas before eating it I wouldn’t remember my dreams, have increased muscle growth and recovery at 53, and also see my dermal collagen has increased, causing my fine lines on my face to diminish.
I just watched you on Dr. Berg. I see from the contents below that he's very popular - and now you are too!!. I may be the longest lived person with none of the right bacteria in my gut. When I was very young, I developed stomach problems because of upsets in my family. My dad made my mom give me enemas every time my stomach acted up - so I'm pretty sure that wiped out my friendly flora. Plus I grew up in the "throw an antibiotic at it" generation. At 75, I'd love to see what it's like to experience health, energy, good digestion etc.
I make mine similar to yours but slightly different. I use a different brand of Lactobacillus Reuteri, I preheat 2 quarts of organic half and half in an Instapot. When it reaches 105 degrees F I stir in 3 tablespoons of organic inulin powder and the 1/2 cup of yogurt from the previous batch (if I am not starting from scratch). The inulin and previous batch yogurt dissolve much easier than trying to do it with cold or room temperature half and half. Then I set the Instapot for 36 hours on the yogurt setting and forget it. When it is done I mix in1 cup of organic Chia seeds and put it in the refrigerator for at least 24 hours before eating. The Chia Seed soak up all the whey liquids making a firm, tangy healthy delight. I usually eat it plain but sometimes put in a little vanilla extract (real) and some stevia or monk fruit extract. YUM!
@@lisabeeke7162 The yogurt setting on the Instapot is 105 degrees F. I double checked it with a thermometer. I just start the pot on the yogurt setting with just the organic half and half in it. When it finishes the preheat cycle I know it is at temperature. So I then stir in the inulin powder and either the pulverized BioGaia tablets or a starter batch of yogurt (from the previous batch), cancel the operation and just restart it on the yogurt setting and it will go for 36 hours and shut itself off.
If my understanding is correct, you fermented it once more using chia seeds for 24 hours after the initial 36-hour period. Isn't the 60-hour fermenting period longer than is advised?
I’ve just started making this within the last two weeks and have made 5 different strains he recommends and am already feeling wonderful benefits for my 30 years of SIBO and other health benefits. I bought a Luvele yogurt maker (over $100) but couldn’t keep up production with the family. I decided to try my FOOD DEHYDRATOR and it works 100% the same as in a yogurt maker and I can make huge batches. I make mine in mason jars and put the mason jars in the dehydrator on the elevated tray (you do not need to sit it in a tray of water like the yogurt maker) with the lid on loose and follow the same exact time and temp and it turns out perfect!!!!!!!!! This is for those people out there that have a food dehydrator and dont want to buy one of the other recommended devices. I’m going to be sharing on social media big time about this book and Dr Davis big time and to everyone I talk to because it’s helping me with 3 decades worth of issues and I just got started!!! Thank you Dr. Davis!!!
I would like to personally thank Dr. Davis for putting out his knowledge to the world. I have had nothing less than a miraculous recovery from chronic debilitating gut issues, by making the ‘yogurts’ including the SIBO yogurt as outlined in the book. The medical professionals in the UK could only offer me steroids, which I was not happy taking long term. I got my life back within 6 weeks! Thank you Dr. Davis🙏
please what milk did you use? I am based in UK and so Half and half milk not available. Have used organic whole milk but keep getting fermented, separated milk drink with crumbly curds. I have Dr Davis book and followed recipe but not getting a "yoghurt". Thanks
I’ve made this many times with great results. Use mason jars which allows the liquid to heat faster. The 36 hours starts when the milk reaches 99 degrees. Also slowly add the inulin while whisking to avoid clumps. Clumps will impact results
@@stangboy3029I have made 3 batches already. All of them came out perfect and superbly delicious! Yes, you open the pot to check the temperature. It will not interfere with the process. It is so simple to make. I heat the half and half on the stove to 40 degree instead of start with the cold liquid. 2 hrs later I insert the thermometer into the yogurt and it reads perfectly 99 /100 degree every time.
@@tabeensaeed3114 Yes, you can open the pot and insert the thermometer. It will not interfere with the process. Warm up the half and half until reach 40 degree instead of putting it cold from the carton. When you insert the thermometer 2 hrs later it will read 99. I did 3 batches. All of them perfect and superb!
FINALLY got this yogurt right. I’m in the U.K. used 10 crushed biogaia gastrus tablets. Used 500ml of double cream and 500ml of whole milk. Used 1 tablespoon of inulin. Heated the milk first to 85C then let it cool to 40C that seemed to be the key to no separation. Also I mixed the inulin in the milk before heating it so it was well mixed. Heated it to 37C in a luvele yogurt maker for 36 hours and it’s turned out honestly perfect!! After 3 fails x
Thanks for this comment, I'm purchasing the Luvele yoghurt maker and was worried it wouldn't heat up enough as most of the yoghurt makers I see online have multiple containers not just one big container. I'll try your method to prevent failures.
I've been making ranch dressing and garlic sauce from the yogurt to add new flavoring to my mostly carnivore diet. Ranch Dressing 1/3 cup buttermilk 1 teaspoon dijon mustard 1 teaspoon lemon juice 1-2 teaspoons garlic powder 1-2 teaspoons onion powder 1 teaspoon salt 2 teaspoons chives 1 cup of the l.reuteri yogurt Garlic Sauce 2 garlic cloves grated 1 tablespoon extra virgin olive oil 1/2 teaspoon salt 1 tablespoon lemon juice 1 cup of the l.reuteri yogurt
I started Dr Davis’ L reuteri “yogurt” six month ago and the results are truly fantastic. Energy, clear skin, great sleep, and stable blood sugar and elevated “life contentment”. Also, optimum and tremendous bowel movements which is a great way to start the day!
USDA/FDA has allowed dairy manufacturers to include "natural" carageenan to their full fat heavy cream and other dairy products.... carageenan is not a "natural ingredient" that should be consumed daily by humans OR our pets! So I'm making my own Greek yogurt, ricotta and soft farmers cheese. Thankyou so much for helping us out!
Have been battling with arthritis. Have been on carnivore and started taking your super gut yogurt….wow, what a difference. Even my husband and stated that he feels so much better. Thank you Dr Davis ❤
I can’t thank you enough for this. I have had autoimmune off and on for many years so when I came down with Lyme in September I knew what to do to get the inflammation out of my diet. But holy cow. I had no idea what I was up against. Your book was the missing link. Thank you so much. I am doing much better and just got my ferments correctly working last Monday (less than five days ago) I’ve already started healing my friends dog with it too! Such simple, good stuff. ❤
Thank you Dr David. I have been making Reuteri for over a year and the results are amazing, I kid you not. Everything you say in your book is true. I have passed on the experience with a lot of my friends and they are experiencing the same results. 🇬🇧🇬🇧🇬🇧❤️❤️
Hi Linda James, I myself suffer from IBS/SIBO. I'm from London UK, if its not too much asking, would you share your method and the ingredients on how to make the yogurt, much appreciate it.
Dr Davis so far both my wife and I have eliminated occasional diarrhea. Also want to note that if you use a glass 2 qt Pyrex with pouring spout and handle it makes it much easier transferring the liquid to any containers. Thank you Dr Davis. I think I'm on my way to Better Health. I just started a week ago I go and we'll keep you up-to-date. God bless
My first attempt was with the little cups and they came out terrible. Then I tried a pair of quart bowls and they came out amazing! I immediately felt fantastic, like my head was spinning in a really great way.
first week noticing magic poops and super healthy skin with no breakouts. limiting sugar, honey, and Stevia (even more than normal is next). I have also noticed better sleep and I'm dreaming more as well
😂❤🎉 I’m sorry, magic poops is hilarious! The irony for me personally is this is something I am healing. I have a vivid imagination and never would those two words be together otherwise 😂❤🎉
For all Australian women who have problems with urinary tract infections, the Blackmores Probiotics+ "womens Flora Balance" contains Lactobacillus reuteri and Lactobacillus rhamnosus GR 1 , it verments very easy, also when using coconut cream, best Ayam, but not the organic one. The organic one contains some gum. Very yummy when vermented with cream. I make now my own butter with this probiotic and the buttermilk is a dream! Helped me heaps! Thanks Dr. Davis
Hi Hanna, I am also in Australia. What would you use for the half & half milk in the yogurt here in Australia? Also, would you share please your butter recipe? Thank you :)
@@dulcedeabreu5397 , just half full cream milk and half cream, I like Ashgrove , but any good cream is fine. Ashgrove sells 2liter bottles ($20) cream which I use to make butter. It would make about 1kg of butter, if about 100 gram wouldn't end up on the wall, the floor, in your hair and on the equipment. It takes a long time. I just bought a new kitchen machine and I hope that will make it easier. ( first I thought a icecream maker should work - it doesn't) If you still want to give it a go, that's how I do it: I use 2 capsule of " woman Flora balance" or about 200ml buttermilk or yoghurt (which ferments quicker than the capsules ) mix it into the cream and place into the oven with only the control light on. When the cream has soured I place it into the fridge, when cooled I beat it with handmixer (and beat it and beat it .... ) until the butter seperates. Don't do it on a hot day. You need to press the liquid out of the butter with cold hands, pour the buttermilk into another container, fill a little cold water into the bowl with the butter for a first wash pour this water to the buttermilk, than wash the butter in lots of cold water and when cleaned from all buttermilk, press the water out, wrap butter in baking paper and put away. It freezes well. Only an idiot will go through so much trouble! But once I had started I didn't like to eat any other butter any more. Good luck!
@@HannahAnaEichler oh yummy..can I please know your wonderful butter receipe..and how long does it last in the fridge before it starts to go bad? I'm in USA..wondering if they sell those UTI probiotics in your reply..going to check on that. Hope to hear from u soon
@ thank you for the advice. I have just spent a bomb on the capsules from America. Tomorrow I will popping to the shops to purchase the ones you recommended
..just discovered Dr. Berg's video and thus the information about L reuteri. I can hardly wait to make it. The anticipation of all the health benefits is itself very exciting. Good information must have an "oxytocin" effect on me!
I started making this yogurt in April. It is delicious & very helpful to my gut. My husband loves it too. I don’t buy yogurt anymore. I too have shared this information with friends, & they are hooked. People that don’t like yogurt, like this fermented milk. Thank you for the work you do!
I watched you on Dr. Berg and my husband’s making this yogurt and I’m going to take it before I go to bed at night to see if it will help me sleep. I started taking it and I believe it’s helping my brain and my gut.
I am onto my 2nd batch & it came out perfectly! I'm making mine with coconut milk/cream & high grade Manuka Honey too. I love it! I noticed the healing benifits after the 2nd day. 2nd week, here we go! Thank you! 🙏💕✨️
I bought Instant Pot Duo Plus for this. I learned from trial and error that using a thermometer is a MUST. Apparently even with temp control, instant pot can be inaccurate (apparently it's fairly common), in my case it's always 5 degrees higher, I have to set mine 95F to achieve 100F range.
I find it works so much nicer when you whisk the ingredients. I have made this recipe hundreds of times and it always turns out amazing! I have the same soux vide device but I put mine into Ball jars. Thank you Dr. Davis!
Love this 'yoghurt'. I add maple syrup to it as well as nuts, seeds and raspberries every day. I seem to strike up more conversations with strangers even when I shop! Well worth the time and effort. Thank you so much Dr. Davis for your gift to make humanity happier.
I would also like to say that your " yogurt" has had amazing results .I have been taking your Sibo yogurt with the three strains of bacillus as I understood you could start with the three you talked about. My son and I have been eating it now for 10 weeks. I used to have migraine each weekend . I have now only had one migraine in the last ten weeks which is absolutely amazing results ( the migraine was my own fault i got too stressed with work) . I understand that your gut and brain are linked I am so surprized .It has been a life changer for me as I can now plan to meet friends at the weekend. My son is usually vegan but he has been eating the half and half milk version and says it has made him so much calmer -he is really convinced it has had a great deal of effect on his welbeing and life. I have the Luvelle yogurt maker . Thank you so much Dr Davis
@@sailuvijl6621 I make the yogurt with lactobacillus Reuteri from Bio Gaia , Bacillus Coagulans X 1 tablet and Lactobacillus gasseri X 1 tablet - as Dr Davis suggests - I just use two table spoons of the yogurt for the new batch like he suggests.
@@medalinchee1131 Hi I heat the three strains at 38 degrees centigrade for 36 hrs. I do turn on my luvelle yogurt maker as i am making the yogurt so that it is warm when yogurt mixture does in . I do not have UTH ( long life half and half in the UK so I put boiling water on any items like bowls etc ( just rinse them out) I use 300ml of double cream ( UK ) and top up to a litre mark with whole ( full fat milk) ,it is not heat treated so I heat it to about 95 degrees fahenheight for 20 mins then cool to 38 degrees c then add my tablets of previous culture with 2 tablespoons of inulin . I have mixed all these together before adding to the cooled milk mixture.
Thanks for your kindness to reply to me. I read his book super gut said that if the temperature heated above 36 C then the L. Reuteri Bacteria will be killed
Been making for a year now,, I wish to see you Dr Davis on some more podcasts talking about it, like Lex fridman or Tom Bilyue,, podcast that aren’t just dedicated to health so we get this message out to a wider audience xx
I use an Instant Pot 9 in 1 with a custom Yogurt function and it makes Perfect L. Reuteri Yogurt each and every time! I first bought a couple of different much cheaper yogurt makers, around $60 each, and didn’t have success as they were 10-18 degrees hotter than the temperature setting I had them on! I’ve had nothing but Great Success ever since I bought my Instant Pot 9 in 1. Cheaper models and older models don’t all have the custom Yogurt function where you can select the exact time and temperature you want. They may not have a yogurt function at all or it may only have a preset yogurt function where the temperature is too high for L. Reuteri.
@@jmseipp I have an IP, Pro 60 Model, and use the Sous Vide setting. I set my jars in 1 1/4 cup of water and set it for the correct temp amd 36 hours. Makes perfect yogurt. I use the Sous Vide button instead of the yogurt setting.
@@tatteredangel2021 same here, my IP is a Duo Plus with the Sous Vide function, but I just ferment the yoghurt directly in the stainless steel pot, works perfectly, no jars needed
@@Rob-w5p That is how I started out, with just the IP, but for me, jars work best as they are less mess and one step easier. I also use a Mr Coffey permanent coffee filter(s) to strain to make Greek yogurt if my batch turns out too liquidy.
I have been using an Instant Pot Duo SV, which has a yogurt setting, for years. The results are consistently good, though once in a while I have a batch go “off” though that is rare. With a family of 5 including three boys I have settled into 3/4 gallon batches using Horizon’s organic H&H from Costco. Once the batch finishes, the first thing I do is pull the starter in a ball canning jar. After that, I usually add vanilla and then strain with a coffee filter in a pot with a steamer basket.. You can vary the time for the straining in the fridge based on how think you want the end result. If you leave more of the liquid whey in it will separate in the fridge. Just stir the solid yogurt into the liquid and you end up with a looser texture. All of these variables can be played with as much as you want. Sometimes I just go straight to the fridge with no straining or vanilla. This is very keto friendly.
Hi, for anyone in UK I have been making this for a few weeks and I use UHT whole milk and the yoghurt works really well, It is a bit thinner than what Dr Davis shows in the video but tastes really nice. I use a luvele machine. I also give this to my dog ,she love it too.
Hi, I’m in the uk too. I’m struggling to find organic Uht whole milk and Uht single cream. Can I ask what you used to create uk version of half and half please? Thanks
I've been making this for a couple years now. It's a must to aid in digestion. For the first batch I use the tablets Dr. Davis originally recommended, BioGaia. In subsequent batches I use 1/2 a jar from the last batch in place of the tablets. The other difference from his video is I use the Instant Pot, same time 36 hours.
Awesome... I have an early Luvele and they are simply the best. Easy to use. Mine is an older version 2litre with a 24hr max. no big issue but the newer ones do 46hrs. Been eating this yoghurt for 3 or more years and it is amazing when paired with the carnivore lifestyle IMO. But you do you. Just do not be deceived.
Doctor I would like to clarify, Dr. Berg says that the temperature in the manufacture of yogurt should be 37 degrees Celsius, this is a moderate temperature and a duration of 36 hours
I made it with inulin and it taste ok,but is very expensive for 5 people eating it twice a day. Then from the previous batch I made it with potato starch but the taste was not good. Then from the previous batch I made it with cane sugar and it taste sweet. Then I made another one from the previous batch along with cane sugar and it taste less sweet. I stick with sugar. From the second week my depression was gone. My psoriasis in my nose and in my fingers gone. My sleep is lightweight and i’m 4 times more energetic. I start diet along with yogurt and my body tightened significantly. I also cut sugars and sweeteners along with all wheats. What can I say, if all these benefits came from a yogurt....and I don’t even close a month.
My first batch was ready this morning. I used my sous vide. It turned out to be pretty tasty. I am looking forward to trying all your recipes in your book. Thank you 🎉 for sharing all your knowledge and research with the public. You my friend are an earth angel. ❤️
Just watched through Dr Eric Berg, sent for wheat belly and Dr Davis other gut health book, bought the ingredients and a yogurt maker, told my son who gets problems and going to give it a go go , thank you
Thanks for sharing. I bought the quart Ball brand jars today at Target and the Leak-proof lids. I’m going to use the “Instant Pot Multi-Cooker 9-in-1” also at Target for $59.
@@maryannecampo7163As suggested by someone in a couple of comments above, I just bought the “ Instant Pot Multi-Cooker 9-in-1” - 6 quart. At Target for $59 currently. Also bought the Ball brand quart jars recommended above. Found the Leak-Proof lids to go with them.
I’ve made the Reuteri yoghurt with coconut milk without having to add gelatine or any other thickener. You just have to use a brand with a high fat content and use the cream part, and leave the liquid at the bottom of the can, such as Aroy D. And the B. Coagulants makes it even thicker after a couple of days when they feed of the Inulin. If it seperates, just stir it through, in my opinion that’s better :)
@consciousartlife If you use only the cream part, how many cans do you end up needing to make a batch (32 oz)? I love this idea but that's a lot of cans of coconut milk?
@@denisemaples6519 I have been pretty daring and just left it on the counter when I made it, since I have not been able to afford a yogurt maker. But if I had the choice, I believe I would go with an Instant pot. I personally want to purchase a Ninja foodie in the near future and make yogurt with it.
Finally a person and doctor who has COMMON sense! You say you dont take kindly to the idea of limiting calories and saturated fats. Well I'm right there with you. When you are perfectly healthy and your overall diet and lifestyle is optimal, those things DONT need to be limited. Especially not saturated fats from healthy animal sources like grass fed and finished meats. I personally do grass fed and finished carnivore with ferments like sauerkraut, raw milk kefir, your L. ruiteri yogurt recipe, and cerules stem enhance ultra. Even without the L. ruiteri yogurt I still maintain optimal health, but I keep the yogurt in from time to time because I know this bacteria is good for me. I do believe you have some sparce amounts in raw milk kefir if im not mistaken.
I have been making this for a month now and my digestion has improved. I use my New Wave oven set at 105 degrees. I use a pyrex bowl cover with plastic wrap and an upside down plate. The yogurt doesn't get to 105degrees
I have the same setup with the Sous Vide, I sterilize all equipment except for the bin in boiling water for ten minutes submerged, and let it cool before using, (similar to canning). No failed batches.
Did a batch without inulin fiber, came out great. Even without the inulin I noticed effects the first evening, the correlation to better sleep is real.
I live in a slum in East Africa and don't have access to inulin, but do have the L. reuteri culture and equipment for making the yogurt. I tried using a smashed up banana and honey as prebiotic, but ended up with something that looks more like sour dough. Any suggestion would be appreciated. I am interested in culturing this to investigate it for use in fighting a drug resistant strain of h-pylori which is proving to be devastating over here.
Thank you for telling us that insta pot cycles raising the temperature to 120 and then cooling down. I stopped making this because the insta pot killed this yogurt. I used your my capsule and it’s wonderful!!! Yogurt is thick and so creamy, delicious!!!
I'm back on my 4th generation of L. reuteri using BioGaia tabs (what we were using originally). So glad to get back to my 'yogurt'!! I lost a full container and whey starters I had in my freezer when Beryl hit Houston. I can tolerate replacing almost anything from my freezer or fridge except my yogurt! So glad to have it back. My Luvelle has been getting a lot of use lately! ;)
Hello Dr Davis thank you for great information. I want to know which one is better probiotic to use making this yogurt BioGaia or oxiceutics? Also can I give this yogurt to my one year old? If yes how much a day? Thank you 🙏🏻
Lovely to hear some of your experiences. I’ve tried once and gave up. I used my Suiz Vide and did everything by the book (err I only used two tablets of bio Gaia) but after 36h, I found this cheese-flavored paste on top and a lot of slightly light green liquid at the bottom. Should I just preheat the whole thing before starting the 36h process? Wouldn’t that kill the bacteria? Btw, I used 3% fat milk, I think I should have just mixed creamy with 0% fat milk as I’ve seen some of you doing it.
Coconut milk is more difficult to ferment than coconut cream, the problem is to find a brand which has nothing mixed in, Ayam works fine for me. just mix in the probiotics and keep it warm
@landshark7154 mine came out with some jars yogurt consistency and some separated sort of half water and half yogurt. My question is about the smell and taste. To me it is like sour milk, is that what it should be like?
@@craigstewart1650 is it your first batch? First couple of batches can be a little strong and separate. It's normal. You can always add it to some regular yogurt to eat. Save some of it to make your next batch. By the 2nd or 3rd batch it will be better
@@craigstewart1650it should not be sour or taste spoiled…it should be neutral. My first batch was sour and I believe it was because I opened it up to check on it and inserted a thermometer. It probably got contaminated with other bacteria. Make sure all the things that touch the yogurt are clean including spoons, measuring cups, bowls, etc. and then don’t disturb it after it starts.
Hello, Dr. Davis. I really like your idea with L. reuteri yogurt, but I am lactose intolerant. I can't eat anything dairy. How can I grow these bacteria without dairy products? Thank you very much.
Please can you tell me the best time of the day evening to eat the reuteri yoghurt and whether it should be eaten on an empty stomach. I am eating it with nuts blueberries and matcha powder a couple of hours after I wake up in the morning and wondering if this is good Thank you !
I do 8 litres with organic milk first cooking to 80 degrees for half an hour then cooling to body temp. Then I do the slurry with two tablespoons of organic tapioca starch and two tablespoons of the previous batch per litre. I then mix with the milk thoughroughly then pour into sealable jars. They go in a large tub of water with the sous vide for 36 hours on 36 degrees. Works a treat. Generally I give some away to neighbours and put the rest in supergut smoothie 😊
@@sailuvijl6621 you can use inulin, organic potato starch or organic tapioca starch to feed the ferment. I used the recommended BioPractica BioGaia Gastrus L-Reuteri for the first starter batch.
I use it all. I wouldn't want to have it spoil a new batch on the off chance it went bad. I save about 1/2 cup from each new batch before I add the chia seeds, and use it all in the next batch. So far I have not had any problems. I finished fermenting a batch this morning.
here's how to make it using an instant pot duo 7. i tested it using water first; the temp hovered btwn 99 and 101. put pint size jar/s (or size of your choosing) in the bottom of the ipot. click the yogurt button. then choose the medium setting on the front panel. when you click the yogurt button again it should pop up 36:00 for 36 hours. TAKE THE LID/COVER of the ipot OFF. if you put the lid on it the temperature will go too high. also, you must cover the the jar or container you have your mixture in with saran wrap to keep errant bacteria from the air out of your yogurt. hope that's helpful for someone. it saved me from having to buy a yogurt maker!!
@@KB-uk4fq not the vent . . . THE LID, take the lid off and leave it off for the entire time. bc if you close the lid the temperature goes too high and the bacteria will die.
I arrived here from Dr berg's video.. great thank you for all you do to benefit us...
Me too!
I had sibo for 2 years and switched to a carnivore diet which helped me a lot but I still wasn't 100% this yogurt was the final breakthrough that solved all my gut problems, it was a miracle!!! Thank you !!!
So you do carnivore plus this yogurt now?
@@notaras1985 yes
@@fausto1688 Does it work
Same story here friend! I also had histamine issues even after 2 years of carnivore. I made a l rhamnous yogurt and it's finally gone!
@@bensherman9126 I am happy for you
For those of you not in the United States, half and half is simply half heavy cream and half whole milk, somewhere between about 10% and 18% milkfat. You can mix your own.
Canadian here I've used 18 percent without additives in it and it's works great. I'm just backing up your comment.
Thank you so much for the clarification!
Is heavy cream, what we in England would call single cream or double cream? Any ideas? Thanks
@ollie2052000 Single cream has about 18 to 20% milkfat, so it's probably the most similar to half and half. You could thin it out with some milk for this L. reuteri yogurt recipe. Your double cream is very different than our heavy cream (36% milkfat).
And which animal milk is it?? Here in Pakistan most of the people consume buffalo milk so I am confused, and also I'm having a hard time finding the probiotic L. Reuteri lol. On Amazon they are not shipping this product to Pakistan 🤣 I have been trying to figure this out like from 6-7 days ago. Any ideas???
I started on the program recently bc I am 72 and slowly losing weight/ muscle. I eat carefully and I didn't change my eating habits. After one week I gained 4 lbs of muscle. I had been having my blood drawn monthly bc of stem cell therapy on a shoulder. I had an appointment with my shoulder doc and she drew out my blood as usual. After about 15 mins she returned and asked "Susan.. have you been doing anything different?' I said as matter of fact I have...she then replied that my blood platelets were greatly improved... remarkably improved. I then shared in more detail. Thank you Dr. Davis. You are the Best.👍
Pl explain method
I want to make it
Pl explain method
Pl explain method
I want to make it
Pl explain method
@Iftikharbajwa-k6c the method is explained in this video
I started making my first batch Fri. and it's almost ready. Feels like I'm waiting for a child to be born. So excited! Can't Wait!
lol Good luck.
Or like a child waiting for Christmas morning 😊 Mine will be ready at 6 am Wednesday
Lol
😂yes this is it!!!!
And how was it, was it liquid, because mine for sure was and I am scared 😅
You should win the Noble Prize for Medicine
Agreed
AMEN!!!
true
Agree
I support
One and a half month consuming SIBO yogurt, as well as L Reuteri yogurt before bed , i have no more acid reflux, brain fog, anxiety and depression just gone, even my keratosis pilaris i was born with are fading away ❤❤ plus sleeping like a baby , just pure miracle. Dr Davis is a blessing to us. ❤
What is sibo yogurt?
Sibo Yogurt is what the video is all about
@@benjmahoney thecomment by @vananhoannguyen made it sound like they were two distinct yogurts.🤔
@@ev3332on another video of a practicioner making Dr Davis's yoghurt while healing from Sibo she said there are another 2 or 3 strains that Dr Davis said works on Sibo if just L Reutri isn't enough. Maybe that's what that comment is meaning although she just dud all the strains together as one yogurt.
Comment below mentions the sibo yogurt as outlined in the book.
I am Armenian. Ate homemade yogurt (madzoon) every day. My mother made yogurt every month with no electricity.
She heated whole milk
And cream until the first bubble showed. Then turned off heat and put it in several jars. Placed the jars on our special madzoon blankets and put large wooden spoons on top of the open jars, crisscrossed.
Then wrapped the blankets around the top and put a large pan on top of the blankets to seal it. A day and half later we had MADZOON! No electricity.
I guess the heat in the blankets was just enough.
She would use a cup of precious madzoon to make the next batch. May not have had L reuteri in it but it was so good and we used it as a condiment, over rice and put bread in it with salt and pepper as a treat.
I never ate it with fruit or sweetened. We always ate it plain and that’s the only way I can eat it.
My mom has passed so I used an insta pot. Tried making it her way but it turned out watery.
That's an incredible story, thanks for sharing!
I still do the same way
@@jaghazarian4338 I would love to know exactly how you do it. I still have the special blankets and wooden spoons.
@@SunnyCarnivore You’re welcome. Glad you enjoyed it. We also made a yogurt based soup with 20 different veggies and greens. What an ordeal because we had to buy everything fresh and chop it. Then you had to boil a vat of madzoon with whole milk and it had to be stirred constantly or else it would curdle.
We used to take turns mixing while sitting on the counter next to the stove. And you had to hand off the wooden spoon to the other without ever stopping the stirring. Great memories!
It was delicious. It is called Ahbour.
Thanks for sharing your story.
Tip for first time: MAKE SURE EVERYTHING IS WASHED/CLEAN that touches the yogurt. (Measuring spoons, mixing bowls, measuring cups, caps/covers, etc) Don’t insert thermometer, don’t disturb after starting the yogurt, and don’t let water that condenses outside the container fall into yogurt container when you open it. Dry the condensed water that’s on the top cover.
If everything is clean, you should be fine.
My first batch was spoiled and I think it was the thermometer I inserted to check temperature, it must have been contaminated.
I didn’t disturb my next batch and everything was fine.
This happened with my 1st batch! I checked the temperature once! Ohh no! Starting again today!
@@tazinyunis ok so how did u realize ur batch was contaminated, because u really can't tell that by just looking at it. I've never read anyone saying that so I'm just curious how u came to that conclusions.
@@boe1956 it tasted and smelled bad. The l rueteri yougurt tastes different than plan yougurt and greek yougurt, but it's still pleasant. When it's contaminated it tastes sour like it's gone bad.
How much yogurt should be used for subsequent batches? And how many batches can be made before you need to start fresh with a new probiotic capsule? Thanks in advance!!
@@HobbesnCalvin124 From looking at Dr. Davis's videos, he says two tablespoons from the new batch. 40 or more times until the yogurt starts tasting too tart, then u know it's time to start new. He uses BioGaia L. Rueteri those are tablet form. He uses L Gasseri too, those are capsules.
10 years ago. I had a sinus infection. Dr. gave me antibiotics. Few days later “something” triggered panic attacks which then led to worry , anxiety, depression…
Which continued for 10 years. I knew a little that antibiotics could “wreck” your stomach, but in doing so it “wrecks” the entire body and mind!! I was on SSRIs and taking multiple vitamin and mineral …nothing worked to help anxiety and low energy ….Recently came upon some of these
Videos about gut health and good bacteria , especially the L reuteri …. I’ve started drinking Kefir ($1.50) bottles at Kroger. Has this probiotic in it. After 1 week the cloud lifted. More energy , no more over thinking, no anxiety, depression lifted. Wtf??? Amazing. What do you have to lose?? Make this what this Dr. Is showing or go get some of the little $1.50 bottles of Kefir in the yogurt section. Remember, not just yogurt, it must show that it has this L-reuteri !!!!
Good luck. …stop the antibiotics
Do you drink one bottle a day? Can you elaborate on how much you drink per day or per week?
Does kefir have l reuteri in it? The only commercial brand of yogurt that has l reuteri in it is Stonyfield.
Agree antibiotic last option
Multivitamin brand name
New chapter has pre/probiotic
Lifeway is a good brand.
You can just drink 8-10 oz. Per day. Week or so. You’ll be feeling better!!
BRILLIANT, thanks !
Ive not had a chance yet to say thank you Dr. Davies. You are a gift from God and I thank Jesus for you and your wisdom everyday. Theres not enuff time or room here to explain the lifelong suffering/agony that left in just a month. Im now 69. I weigh 135lbs at 5ft 7. I look better than ever and still work in the hospital w/pts. I enjoy rebounding on a mini tramp and walks everynight after supper w/ my husband loves who ❤the sibo yougurt too. Started making it in feb. 2023. 9 months later...amazing results. I eat nothing processed. No sugar
No grains. Not much dairy..just meat, fruit/veggies/ nuts, seeds, yourgurt..thx again..and God bless
I love your story! How soon did you start seeing results? I am 62 and have been on quite a journey. Down many rabbit holes for my gut health. I'm just making my first batch of L-Reuteri (I pray it turns out) and very new to all of this. I do have both his Wheat Belly and Super Gut books. You said amazing results 9 months later, which is why I am asking for a bit more information if you have the time to share. Thanks!
Pls share your success story ❤😊
I gonna want to know your story deeply, such as any changeing in your look (turned younger) or body (which part healthier than before) too. 🙏
I’ve been making the lactobacillus reuteri fermented dairy for 5 straight months so far. I do have to say I have vivid dreams at times now, whereas before eating it I wouldn’t remember my dreams, have increased muscle growth and recovery at 53, and also see my dermal collagen has increased, causing my fine lines on my face to diminish.
i dont have machine for this temperature to maintain any suggestion
@@sajidquraishi7646 Buy a machine or use something that can maintain the temperature.
@@sajidquraishi7646 or maybe try to do it on your oven leave the light on but check the temperature first to make sure it’s 99
@@sajidquraishi7646instant pot w/yogurt setting
I rarely get dreams and I'm now experiencing dreams in my sleep. So funny how that works
I just watched you on Dr. Berg. I see from the contents below that he's very popular - and now you are too!!. I may be the longest lived person with none of the right bacteria in my gut. When I was very young, I developed stomach problems because of upsets in my family. My dad made my mom give me enemas every time my stomach acted up - so I'm pretty sure that wiped out my friendly flora. Plus I grew up in the "throw an antibiotic at it" generation. At 75, I'd love to see what it's like to experience health, energy, good digestion etc.
Да уж! Удивительно как вы дожили до такого возраста в вашем состоянии! Вот уж точно говорят: "Восток лечится намазом, Запад - клизмой с унитазом!"
Any results yet?
I make mine similar to yours but slightly different. I use a different brand of Lactobacillus Reuteri, I preheat 2 quarts of organic half and half in an Instapot. When it reaches 105 degrees F I stir in 3 tablespoons of organic inulin powder and the 1/2 cup of yogurt from the previous batch (if I am not starting from scratch). The inulin and previous batch yogurt dissolve much easier than trying to do it with cold or room temperature half and half. Then I set the Instapot for 36 hours on the yogurt setting and forget it. When it is done I mix in1 cup of organic Chia seeds and put it in the refrigerator for at least 24 hours before eating. The Chia Seed soak up all the whey liquids making a firm, tangy healthy delight. I usually eat it plain but sometimes put in a little vanilla extract (real) and some stevia or monk fruit extract. YUM!
Thanks for mentioning the chia seeds.
In your instant pot when you preheat the contents to 105 degrees, on what setting do you do this? Thank you so much.
@@lisabeeke7162 The yogurt setting on the Instapot is 105 degrees F. I double checked it with a thermometer. I just start the pot on the yogurt setting with just the organic half and half in it. When it finishes the preheat cycle I know it is at temperature. So I then stir in the inulin powder and either the pulverized BioGaia tablets or a starter batch of yogurt (from the previous batch), cancel the operation and just restart it on the yogurt setting and it will go for 36 hours and shut itself off.
@ Thanks so much for this. Wishing you a great rest of the year.
If my understanding is correct, you fermented it once more using chia seeds for 24 hours after the initial 36-hour period. Isn't the 60-hour fermenting period longer than is advised?
I’ve just started making this within the last two weeks and have made 5 different strains he recommends and am already feeling wonderful benefits for my 30 years of SIBO and other health benefits. I bought a Luvele yogurt maker (over $100) but couldn’t keep up production with the family. I decided to try my FOOD DEHYDRATOR and it works 100% the same as in a yogurt maker and I can make huge batches. I make mine in mason jars and put the mason jars in the dehydrator on the elevated tray (you do not need to sit it in a tray of water like the yogurt maker) with the lid on loose and follow the same exact time and temp and it turns out perfect!!!!!!!!! This is for those people out there that have a food dehydrator and dont want to buy one of the other recommended devices. I’m going to be sharing on social media big time about this book and Dr Davis big time and to everyone I talk to because it’s helping me with 3 decades worth of issues and I just got started!!! Thank you Dr. Davis!!!
Just got mine today Yay ..had to make some Jerky first and its great..48h timer
Oh by the way do you use the metal lids or plastic on your jars.
Which other strains did you make ?
Thank you! I have a dehydrator, but no yogurt maker.
@@ifranksultanwondering this as well! Please also perhaps info or link to where it is recommended? Thanks:)
What temp ??
I would like to personally thank Dr. Davis for putting out his knowledge to the world. I have had nothing less than a miraculous recovery from chronic debilitating gut issues, by making the ‘yogurts’ including the SIBO yogurt as outlined in the book. The medical professionals in the UK could only offer me steroids, which I was not happy taking long term. I got my life back within 6 weeks! Thank you Dr. Davis🙏
please what milk did you use? I am based in UK and so Half and half milk not available. Have used organic whole milk but keep getting fermented, separated milk drink with crumbly curds. I have Dr Davis book and followed recipe but not getting a "yoghurt". Thanks
@@helenramsey9395 Thank you
I use a yogurt maker with individual glass jars.... 24 hours at 39C (102F) I don't need to add water and they come out perfect
I have a question about the second batch. Do I need to add the probiotic or just the a couple of spoon from the previous yogurt? Thank you?
@@anetajaroma3690 You would need only the yogurt and the Inulin. Hope that helps
I’ve made this many times with great results. Use mason jars which allows the liquid to heat faster. The 36 hours starts when the milk reaches 99 degrees. Also slowly add the inulin while whisking to avoid clumps. Clumps will impact results
How do you check if the milk reached 99 degrees? You can open it up? Does that mess it up? Or measure the water temperature?
@@stangboy3029Same question
@@stangboy3029I have made 3 batches already. All of them came out perfect and superbly delicious!
Yes, you open the pot to check the temperature. It will not interfere with the process.
It is so simple to make.
I heat the half and half on the stove to 40 degree instead of start with the cold liquid. 2 hrs later I insert the thermometer into the yogurt and it reads perfectly 99 /100 degree every time.
@@tabeensaeed3114
Yes, you can open the pot and insert the thermometer. It will not interfere with the process. Warm up the half and half until reach 40 degree instead of putting it cold from the carton. When you insert the thermometer 2 hrs later it will read 99.
I did 3 batches. All of them perfect and superb!
Have you tried making w Low Fat Milk? I cant do fat so want to try it w that. Thanks
FINALLY got this yogurt right. I’m in the U.K. used 10 crushed biogaia gastrus tablets. Used 500ml of double cream and 500ml of whole milk. Used 1 tablespoon of inulin. Heated the milk first to 85C then let it cool to 40C that seemed to be the key to no separation. Also I mixed the inulin in the milk before heating it so it was well mixed. Heated it to 37C in a luvele yogurt maker for 36 hours and it’s turned out honestly perfect!! After 3 fails x
Awesome - I'm in the UK too. Which brand is your device?
@ I use the Luvele one. It’s good. Recommend.
@@LM86-amazing, thanks!
Thanks for this comment, I'm purchasing the Luvele yoghurt maker and was worried it wouldn't heat up enough as most of the yoghurt makers I see online have multiple containers not just one big container. I'll try your method to prevent failures.
why so many crushed tablets ?
Great stuff! Came here from the Dr Berg video!
Same
Me also
anch'io ❤❤❤❤
Me, too.
И я тоже
I've been making ranch dressing and garlic sauce from the yogurt to add new flavoring to my mostly carnivore diet.
Ranch Dressing
1/3 cup buttermilk
1 teaspoon dijon mustard
1 teaspoon lemon juice
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
1 teaspoon salt
2 teaspoons chives
1 cup of the l.reuteri yogurt
Garlic Sauce
2 garlic cloves grated
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 tablespoon lemon juice
1 cup of the l.reuteri yogurt
Thank you for sharing 😃
Thank you
Thanks for sharing your recipes 😊🙏
thank you for sharing, lovely.
I started Dr Davis’ L reuteri “yogurt” six month ago and the results are truly fantastic. Energy, clear skin, great sleep, and stable blood sugar and elevated “life contentment”. Also, optimum and tremendous bowel movements which is a great way to start the day!
Can you please help me? I cannot find the My Reuteri capsules for sale anywhere. Where do you get it from?
@@SB-nj3ipamazon
@@SB-nj3iplve bought mine in the farmacy in Belgium. 30 € / 30 peases
At what time of the day do you take that yogurt ?
@@SB-nj3ip directly from Dr Davis website
USDA/FDA has allowed dairy manufacturers to include "natural" carageenan to their full fat heavy cream and other dairy products.... carageenan is not a "natural ingredient" that should be consumed daily by humans OR our pets!
So I'm making my own Greek yogurt, ricotta and soft farmers cheese.
Thankyou so much for helping us out!
Have been battling with arthritis. Have been on carnivore and started taking your super gut yogurt….wow, what a difference. Even my husband and stated that he feels so much better. Thank you Dr Davis ❤
I made my first batch and it turned out great!!!!!!! Very good taste using half and half organic milk.
I can’t thank you enough for this. I have had autoimmune off and on for many years so when I came down with Lyme in September I knew what to do to get the inflammation out of my diet. But holy cow. I had no idea what I was up against. Your book was the missing link. Thank you so much. I am doing much better and just got my ferments correctly working last Monday (less than five days ago) I’ve already started healing my friends dog with it too! Such simple, good stuff. ❤
Thank you Dr David. I have been making Reuteri for over a year and the results are amazing, I kid you not. Everything you say in your book is true. I have passed on the experience with a lot of my friends and they are experiencing the same results. 🇬🇧🇬🇧🇬🇧❤️❤️
What do you use for the yoghurt substrate in the UK as there is no half and half?
@@toogleboat hi, I use single cream with UHT milk. Every batch is perfect
What’s the ratio that you do?
@@lindajames7759please tell what the ratio and whether you heat it before mixing with culture?
Hi Linda James, I myself suffer from IBS/SIBO. I'm from London UK, if its not too much asking, would you share your method and the ingredients on how to make the yogurt, much appreciate it.
I add about a Tablespoon of Cacao powder and a little Stevia which makes it like a chocolate pudding.
Do you add it after fermentation or before?
@@nopepper after, most likely.
I was told not to do this, but since I make mine in single servings I may give it a shot. Thanks
I was thinking I wonder what it would be like if you added Cocoa now, I know thank you
So we're do you buy all of this???
Dr Davis so far both my wife and I have eliminated occasional diarrhea. Also want to note that if you use a glass 2 qt Pyrex with pouring spout and handle it makes it much easier transferring the liquid to any containers. Thank you Dr Davis. I think I'm on my way to Better Health. I just started a week ago I go and we'll keep you up-to-date. God bless
Thank you, Dr William Davies, for giving us this education, your time and energy. I will be reviewing and sharing this video.
Thank you Dr. DAVIS. I Found you though Dr. Burg and the video you did together on that yogurt you made.
My first attempt was with the little cups and they came out terrible. Then I tried a pair of quart bowls and they came out amazing! I immediately felt fantastic, like my head was spinning in a really great way.
Thanks for mentioning that because I am about to buy a yogurt maker and haven’t been sure if I wanted the cups or bowls.
first week noticing magic poops and super healthy skin with no breakouts. limiting sugar, honey, and Stevia (even more than normal is next). I have also noticed better sleep and I'm dreaming more as well
😂❤🎉 I’m sorry, magic poops is hilarious! The irony for me personally is this is something I am healing. I have a vivid imagination and never would those two words be together otherwise 😂❤🎉
For all Australian women who have problems with urinary tract infections, the Blackmores Probiotics+ "womens Flora Balance" contains Lactobacillus reuteri and Lactobacillus rhamnosus GR 1 , it verments very easy, also when using coconut cream, best Ayam, but not the organic one. The organic one contains some gum. Very yummy when vermented with cream. I make now my own butter with this probiotic and the buttermilk is a dream! Helped me heaps! Thanks Dr. Davis
Hi Hanna, I am also in Australia. What would you use for the half & half milk in the yogurt here in Australia? Also, would you share please your butter recipe? Thank you :)
@@dulcedeabreu5397 , just half full cream milk and half cream, I like Ashgrove , but any good cream is fine. Ashgrove sells 2liter bottles ($20) cream which I use to make butter. It would make about 1kg of butter, if about 100 gram wouldn't end up on the wall, the floor, in your hair and on the equipment. It takes a long time. I just bought a new kitchen machine and I hope that will make it easier. ( first I thought a icecream maker should work - it doesn't) If you still want to give it a go, that's how I do it: I use 2 capsule of " woman Flora balance" or about 200ml buttermilk or yoghurt (which ferments quicker than the capsules ) mix it into the cream and place into the oven with only the control light on. When the cream has soured I place it into the fridge, when cooled I beat it with handmixer (and beat it and beat it .... ) until the butter seperates. Don't do it on a hot day. You need to press the liquid out of the butter with cold hands, pour the buttermilk into another container, fill a little cold water into the bowl with the butter for a first wash pour this water to the buttermilk, than wash the butter in lots of cold water and when cleaned from all buttermilk, press the water out, wrap butter in baking paper and put away. It freezes well. Only an idiot will go through so much trouble! But once I had started I didn't like to eat any other butter any more. Good luck!
@@HannahAnaEichler oh yummy..can I please know your wonderful butter receipe..and how long does it last in the fridge before it starts to go bad? I'm in USA..wondering if they sell those UTI probiotics in your reply..going to check on that. Hope to hear from u soon
@ thank you for the advice. I have just spent a bomb on the capsules from America. Tomorrow I will popping to the shops to purchase the ones you recommended
..just discovered Dr. Berg's video and thus the information about L reuteri. I can hardly wait to make it. The anticipation of all the health benefits is itself very exciting. Good information must have an "oxytocin" effect on me!
I started making this yogurt in April. It is delicious & very helpful to my gut. My husband loves it too. I don’t buy yogurt anymore. I too have shared this information with friends, & they are hooked. People that don’t like yogurt, like this fermented milk. Thank you for the work you do!
Hello. I cannot find the My Reuteri capsules for sale anywhere. Where do you get them from?
@@SB-nj3ip i bought them through Swanson vitamins.
What kind of yogurt maker works best?
On Amazon @@SB-nj3ip
I arrived here from Dr Berg-s video, thank you for this important information
I watched you on Dr. Berg and my husband’s making this yogurt and I’m going to take it before I go to bed at night to see if it will help me sleep. I started taking it and I believe it’s helping my brain and my gut.
Any luck with sleep so far?
I am onto my 2nd batch & it came out perfectly!
I'm making mine with coconut milk/cream & high grade Manuka Honey too. I love it!
I noticed the healing benifits after the 2nd day. 2nd week, here we go!
Thank you! 🙏💕✨️
расскажите, как делать такой йогурт на растительном молоке? молочка под запретом, можно только растит.
Maybe you should be our next U.S. Surgeon General! 🇺🇸
I bought Instant Pot Duo Plus for this. I learned from trial and error that using a thermometer is a MUST. Apparently even with temp control, instant pot can be inaccurate (apparently it's fairly common), in my case it's always 5 degrees higher, I have to set mine 95F to achieve 100F range.
I find it works so much nicer when you whisk the ingredients. I have made this recipe hundreds of times and it always turns out amazing! I have the same soux vide device but I put mine into Ball jars. Thank you Dr. Davis!
Hi would you mind sharing the souse vide device you use? There are so many choices and I'm unfamiliar. Thank you!
@@dawnlush1111Do you just submerge the ball jars in the sous vide?
@@kathy2940 just cover the jars up to the "shoulders."
Love this 'yoghurt'. I add maple syrup to it as well as nuts, seeds and raspberries every day. I seem to strike up more conversations with strangers even when I shop! Well worth the time and effort. Thank you so much Dr. Davis for your gift to make humanity happier.
A2 half and half makes the best yogurt for me
У меня получился продукт с очень хорошими вкусовыми свойствами. Вы делаете очень хорошую работу. Спасибо.
I would also like to say that your " yogurt" has had amazing results .I have been taking your Sibo yogurt with the three strains of bacillus as I understood you could start with the three you talked about. My son and I have been eating it now for 10 weeks. I used to have migraine each weekend . I have now only had one migraine in the last ten weeks which is absolutely amazing results ( the migraine was my own fault i got too stressed with work) . I understand that your gut and brain are linked I am so surprized .It has been a life changer for me as I can now plan to meet friends at the weekend. My son is usually vegan but he has been eating the half and half milk version and says it has made him so much calmer -he is really convinced it has had a great deal of effect on his welbeing and life. I have the Luvelle yogurt maker . Thank you so much Dr Davis
Which strains r u using
@@sailuvijl6621 I make the yogurt with lactobacillus Reuteri from Bio Gaia , Bacillus Coagulans X 1 tablet and Lactobacillus gasseri X 1 tablet - as Dr Davis suggests - I just use two table spoons of the yogurt for the new batch like he suggests.
Would like to ask what is the temperature you use for the 3 different kinds of strain.?
@@medalinchee1131 Hi I heat the three strains at 38 degrees centigrade for 36 hrs. I do turn on my luvelle yogurt maker as i am making the yogurt so that it is warm when yogurt mixture does in . I do not have UTH ( long life half and half in the UK so I put boiling water on any items like bowls etc ( just rinse them out) I use 300ml of double cream ( UK ) and top up to a litre mark with whole ( full fat milk) ,it is not heat treated so I heat it to about 95 degrees fahenheight for 20 mins then cool to 38 degrees c then add my tablets of previous culture with 2 tablespoons of inulin . I have mixed all these together before adding to the cooled milk mixture.
Thanks for your kindness to reply to me. I read his book super gut said that if the temperature heated above 36 C then the L. Reuteri Bacteria will be killed
Been making for a year now,, I wish to see you Dr Davis on some more podcasts talking about it, like Lex fridman or Tom Bilyue,, podcast that aren’t just dedicated to health so we get this message out to a wider audience xx
He was on Dr Eric berg last week
I use an Instant Pot 9 in 1 with a custom Yogurt function and it makes Perfect L. Reuteri Yogurt each and every time! I first bought a couple of different much cheaper yogurt makers, around $60 each, and didn’t have success as they were 10-18 degrees hotter than the temperature setting I had them on! I’ve had nothing but Great Success ever since I bought my Instant Pot 9 in 1. Cheaper models and older models don’t all have the custom Yogurt function where you can select the exact time and temperature you want. They may not have a yogurt function at all or it may only have a preset yogurt function where the temperature is too high for L. Reuteri.
@@jmseipp I have an IP, Pro 60 Model, and use the Sous Vide setting. I set my jars in 1 1/4 cup of water and set it for the correct temp amd 36 hours. Makes perfect yogurt. I use the Sous Vide button instead of the yogurt setting.
@@tatteredangel2021 Thanks! I’ve never tried that. I’ll give it a whirl… (-:
@@tatteredangel2021 same here, my IP is a Duo Plus with the Sous Vide function, but I just ferment the yoghurt directly in the stainless steel pot, works perfectly, no jars needed
@@Rob-w5p That is how I started out, with just the IP, but for me, jars work best as they are less mess and one step easier.
I also use a Mr Coffey permanent coffee filter(s) to strain to make Greek yogurt if my batch turns out too liquidy.
I have been using an Instant Pot Duo SV, which has a yogurt setting, for years. The results are consistently good, though once in a while I have a batch go “off” though that is rare. With a family of 5 including three boys I have settled into 3/4 gallon batches using Horizon’s organic H&H from Costco.
Once the batch finishes, the first thing I do is pull the starter in a ball canning jar. After that, I usually add vanilla and then strain with a coffee filter in a pot with a steamer basket.. You can vary the time for the straining in the fridge based on how think you want the end result. If you leave more of the liquid whey in it will separate in the fridge. Just stir the solid yogurt into the liquid and you end up with a looser texture. All of these variables can be played with as much as you want. Sometimes I just go straight to the fridge with no straining or vanilla.
This is very keto friendly.
Saw your interview on Dr. Berg's YT channel. Subbed!! 🎉
Thank you for all you do to help humanity. So needed.
Hi, for anyone in UK I have been making this for a few weeks and I use UHT whole milk and the yoghurt works really well, It is a bit thinner than what Dr Davis shows in the video but tastes really nice. I use a luvele machine. I also give this to my dog ,she love it too.
Hi, I’m in the uk too. I’m struggling to find organic Uht whole milk and Uht single cream. Can I ask what you used to create uk version of half and half please? Thanks
Hi do you heat the uht milk and where do you buy it from thanks?
What temperature is good in a yogurt maker?
@@enidestep8432 Hello, I am in UK too. Can you tell me where to buy the MyReuteri & inulin. Thanks in advance.
@@carface100 no need to heat as UHT has had any bad bacteria killed, whole UHT from a supermarket
im pretty sure this cured my gastritis
@@trickky_dickie2580 how long did you stay on the yogurt?
I've been making this for a couple years now. It's a must to aid in digestion. For the first batch I use the tablets Dr. Davis originally recommended, BioGaia. In subsequent batches I use 1/2 a jar from the last batch in place of the tablets. The other difference from his video is I use the Instant Pot, same time 36 hours.
Can you explain how you use the instant pot? Do you mean you follow the exact recipe for 36 hour cooking time frame?
@@HelenSinger
I have the Duo Nova model. You can change the temp to Low on the Yogurt setting. I will try making it this week
It is too small quantity of reuteri en Bio Gaya for kids, isn't it?
Do you use a 1/2 cup of the curds or the whey or a mixture of both? I'm assuming the curds but want to make sure. Thank you in advance
Doktor Berqin vidiosundan geldim.Teşekkürler dokr Berq.❤
Awesome... I have an early Luvele and they are simply the best. Easy to use. Mine is an older version 2litre with a 24hr max. no big issue but the newer ones do 46hrs. Been eating this yoghurt for 3 or more years and it is amazing when paired with the carnivore lifestyle IMO. But you do you. Just do not be deceived.
Doctor I would like to clarify, Dr. Berg says that the temperature in the manufacture of yogurt should be 37 degrees Celsius, this is a moderate temperature and a duration of 36 hours
yes
I made it with inulin and it taste ok,but is very expensive for 5 people eating it twice a day.
Then from the previous batch I made it with potato starch but the taste was not good.
Then from the previous batch I made it with cane sugar and it taste sweet.
Then I made another one from the previous batch along with cane sugar and it taste less sweet.
I stick with sugar.
From the second week my depression was gone. My psoriasis in my nose and in my fingers gone.
My sleep is lightweight and i’m 4 times more energetic. I start diet along with yogurt and my body tightened significantly.
I also cut sugars and sweeteners along with all wheats.
What can I say, if all these benefits came from a yogurt....and I don’t even close a month.
Hello, may i know how much sugar you use for 1 litre of liquid? Thank you
I used to use 2 tablespoons for 1 litter milk. Now I use 1 tablespoon
@@Musicforyourears100 thank you so much for the answer! 🤗
What do you think of corn starch
My first batch was ready this morning. I used my sous vide. It turned out to be pretty tasty. I am looking forward to trying all your recipes in your book. Thank you 🎉 for sharing all your knowledge and research with the public. You my friend are an earth angel. ❤️
Can you please share how did you use souse vide? I don’t have a yogurt maker but I have souse vide. Thanks.
Hello Dr. William Davis, can you please post your recipe using coconut milk. Thank you! -dena
Ordered your book! It arrives today 🎉
Also the L. Reuteri, inulin and a yogurt maker ❤ I’m excited to start your process 🎉
Where can I order
How did it go?
Just watched through Dr Eric Berg, sent for wheat belly and Dr Davis other gut health book, bought the ingredients and a yogurt maker, told my son who gets problems and going to give it a go go , thank you
Keep us updated, please!
W
Good to see you again, Doctor Davis. 😊
I use one quart mason jars with loose lids with great results. I can make two qts at a time with less mess than the bowl method, too.
What kind of container do you put the mason jars in?
Thanks for sharing. I bought the quart Ball brand jars today at Target and the Leak-proof lids. I’m going to use the “Instant Pot Multi-Cooker 9-in-1” also at Target for $59.
@@maryannecampo7163As suggested by someone in a couple of comments above, I just bought the “ Instant Pot Multi-Cooker 9-in-1” - 6 quart. At Target for $59 currently. Also bought the Ball brand quart jars recommended above. Found the Leak-Proof lids to go with them.
Is having a loose lid or one that vents necessary? What happens with a sealed container?
@@chrisperryman886it can pop or explode
Just made mine and it turned out great. Enjoyed with no sweetness or additions. So good
I’ve made the Reuteri yoghurt with coconut milk without having to add gelatine or any other thickener. You just have to use a brand with a high fat content and use the cream part, and leave the liquid at the bottom of the can, such as Aroy D. And the B. Coagulants makes it even thicker after a couple of days when they feed of the Inulin. If it seperates, just stir it through, in my opinion that’s better :)
@consciousartlife If you use only the cream part, how many cans do you end up needing to make a batch (32 oz)? I love this idea but that's a lot of cans of coconut milk?
@@MommaMia-k8t It's only about 3-4 cans :)
Thank you so much for posting this comment. I was hoping this could be doable with coconut milk as I do not consume dairy! ⭐️😃
Thank you I have a son who cannot do dairy, what yogurt maker do you think is best
@@denisemaples6519 I have been pretty daring and just left it on the counter when I made it, since I have not been able to afford a yogurt maker. But if I had the choice, I believe I would go with an Instant pot. I personally want to purchase a Ninja foodie in the near future and make yogurt with it.
I’m making my 3rd batch right now. I love the yogurt! Wonderful benefits. I love your books! Thanks for ALL you do!
Finally a person and doctor who has COMMON sense! You say you dont take kindly to the idea of limiting calories and saturated fats. Well I'm right there with you. When you are perfectly healthy and your overall diet and lifestyle is optimal, those things DONT need to be limited. Especially not saturated fats from healthy animal sources like grass fed and finished meats. I personally do grass fed and finished carnivore with ferments like sauerkraut, raw milk kefir, your L. ruiteri yogurt recipe, and cerules stem enhance ultra. Even without the L. ruiteri yogurt I still maintain optimal health, but I keep the yogurt in from time to time because I know this bacteria is good for me. I do believe you have some sparce amounts in raw milk kefir if im not mistaken.
Can you please show how to make the second batch using the yogurt?
I have been making this for a month now and my digestion has improved. I use my New Wave oven set at 105 degrees. I use a pyrex bowl cover with plastic wrap and an upside down plate. The yogurt doesn't get to 105degrees
I have the same setup with the Sous Vide, I sterilize all equipment except for the bin in boiling water for ten minutes submerged, and let it cool before using, (similar to canning). No failed batches.
I have the sous vide can you tell what that tub is called so I can order it
Hello. Can you tell the name of the tub or link to where you purchased it please? I’ve got the sous vide and this would help.
I'm gonna do it! I've been making Milk & Water Kifer for my Mom who's 89. This has to be a step in the right direction! Thank you so much Good Doctor!
This is fantastic 2years going for me. Great improvement in my health.
So I assume you must take this everyday or so, because probiotics apparently don't colonize in the gut.
@KB-uk4fq yes, 1/2cup daily
Did a batch without inulin fiber, came out great. Even without the inulin I noticed effects the first evening, the correlation to better sleep is real.
First batch without inulin powder?
@drseanpatrick696 you want to use inulin fiber to triple the amount of bacteria. I just didn't have it at hand.
@ for every batch using some from the previous or for just the first batch?
@@williamandersson7638I’m allergic to inulin
@@Cavapoo2023Then skip it , its just for multiplying.
Thank you Dr. Davis.
🎊🎊👏👏👏👏🙏🙏🙏🙏🙏🙏Muhteşemsiniz Sayın Davis.. Çok teşekkür ederim sağolun varolun...🙏🙏 Sayın Berg ede çok selamlar... TÜRKİYE
Bro bakteriyi bulabildin mi yada şöyle sorayim yoğurdu yaptın mı 😅
I live in a slum in East Africa and don't have access to inulin, but do have the L. reuteri culture and equipment for making the yogurt. I tried using a smashed up banana and honey as prebiotic, but ended up with something that looks more like sour dough. Any suggestion would be appreciated. I am interested in culturing this to investigate it for use in fighting a drug resistant strain of h-pylori which is proving to be devastating over here.
people on here have suggested potato starch.
@@ChicapopsI’ve had good results with potato starch.
@@cynthiaferree6028 Yep, and tapioca starch as well.
I would avoid Honey, as it's ANTI bacterial !!! then it can kill out the L.reuteri.
@@suzananda raw honey is very anti bacterial
@@Chicapops page 240 in super gut says RAW potato starch… but whatever works.
My inulin is from agave plants.
It’s good for the bacteria.
спасибо бро. всё заказал. буду пробовать. я вместо вашей формы бактерий купил детские капли другой фирмы. попробую, расскажу
Can you please make a video using coconut milk,,,thank you
I am giving it a shot! I just order everything to do it. We will see! Ty
Dr Berg brought me here! Thank you for your information...
Great information I found your information on Dr Berg I will be ordering your stuff on Tuesday looking forward to making it thanks again. James
Thank you for telling us that insta pot cycles raising the temperature to 120 and then cooling down. I stopped making this because the insta pot killed this yogurt. I used your my capsule and it’s wonderful!!! Yogurt is thick and so creamy, delicious!!!
I'm trying to find in the video where he covers this.
I'm back on my 4th generation of L. reuteri using BioGaia tabs (what we were using originally). So glad to get back to my 'yogurt'!! I lost a full container and whey starters I had in my freezer when Beryl hit Houston. I can tolerate replacing almost anything from my freezer or fridge except my yogurt! So glad to have it back. My Luvelle has been getting a lot of use lately! ;)
What is the difference between his brand and the brand you are using? I’m in Canada so his brand is very expensive with shipping and potential duties.
I just started my first batch. I’m very excited to see how I benefit.🤞🏽
In Africa we don’t came across yoghurt makers easily or at all. Please what other option can one use to ferment the yoghurt?
How long does it take to see results? Thanks to you and Dr Berg
Sweet what's the coconut milk recipe :)
Hello Dr Davis thank you for great information. I want to know which one is better probiotic to use making this yogurt BioGaia or oxiceutics? Also can I give this yogurt to my one year old? If yes how much a day? Thank you 🙏🏻
Could you please show how you make yogurt from coconut milk?
Lovely to hear some of your experiences. I’ve tried once and gave up. I used my Suiz Vide and did everything by the book (err I only used two tablets of bio Gaia) but after 36h, I found this cheese-flavored paste on top and a lot of slightly light green liquid at the bottom. Should I just preheat the whole thing before starting the 36h process? Wouldn’t that kill the bacteria? Btw, I used 3% fat milk, I think I should have just mixed creamy with 0% fat milk as I’ve seen some of you doing it.
Please add the video with the coconut milk soon! I’m very allergic to all milk, even a2.
He gives instructions for using coconut milk in the Description section above.
Coconut milk is more difficult to ferment than coconut cream, the problem is to find a brand which has nothing mixed in, Ayam works fine for me. just mix in the probiotics and keep it warm
The Dreams on this stuff is Awesome!!
My first time making the yogurt!! It has 19 hours left and cannot wait to try it!!!
Let me know if it turned to cottage cheese. I'll give you the way to fix it so it comes out smooth
Can I ask you how it turned out, what was the texture and how would you describe the smell? Mine still has 3 hours to go 🙏
@landshark7154 mine came out with some jars yogurt consistency and some separated sort of half water and half yogurt. My question is about the smell and taste. To me it is like sour milk, is that what it should be like?
@@craigstewart1650 is it your first batch? First couple of batches can be a little strong and separate. It's normal. You can always add it to some regular yogurt to eat. Save some of it to make your next batch. By the 2nd or 3rd batch it will be better
@@craigstewart1650it should not be sour or taste spoiled…it should be neutral. My first batch was sour and I believe it was because I opened it up to check on it and inserted a thermometer. It probably got contaminated with other bacteria. Make sure all the things that touch the yogurt are clean including spoons, measuring cups, bowls, etc. and then don’t disturb it after it starts.
Is this safe to give to dogs?
Hello, Dr. Davis. I really like your idea with L. reuteri yogurt, but I am lactose intolerant. I can't eat anything dairy. How can I grow these bacteria without dairy products? Thank you very much.
On the second batch do I need to also use the inulin in addition to the two tablespoons of the prior batch
Yes the inulin gives the bacteria something to feed on.
Please can you tell me the best time of the day evening to eat the reuteri yoghurt and whether it should be eaten on an empty stomach. I am eating it with nuts blueberries and matcha powder a couple of hours after I wake up in the morning and wondering if this is good Thank you !
I do 8 litres with organic milk first cooking to 80 degrees for half an hour then cooling to body temp. Then I do the slurry with two tablespoons of organic tapioca starch and two tablespoons of the previous batch per litre. I then mix with the milk thoughroughly then pour into sealable jars. They go in a large tub of water with the sous vide for 36 hours on 36 degrees. Works a treat. Generally I give some away to neighbours and put the rest in supergut smoothie 😊
Which inulin n reuteri u use
@@sailuvijl6621 you can use inulin, organic potato starch or organic tapioca starch to feed the ferment. I used the recommended BioPractica BioGaia Gastrus L-Reuteri for the first starter batch.
Why 33.5? Shouldn’t be 41C?
@@Atisspl apologies, meant 36'... Close to 43' you could kill the L-Reuteri.
@@paulkelly412 original recipe says 41C
I use it all. I wouldn't want to have it spoil a new batch on the off chance it went bad. I save about 1/2 cup from each new batch before I add the chia seeds, and use it all in the next batch. So far I have not had any problems. I finished fermenting a batch this morning.
I would like to try this but i can't have dairy. Is there a way to do this without dairy?
here's how to make it using an instant pot duo 7. i tested it using water first; the temp hovered btwn 99 and 101. put pint size jar/s (or size of your choosing) in the bottom of the ipot. click the yogurt button. then choose the medium setting on the front panel. when you click the yogurt button again it should pop up 36:00 for 36 hours. TAKE THE LID/COVER of the ipot OFF. if you put the lid on it the temperature will go too high. also, you must cover the the jar or container you have your mixture in with saran wrap to keep errant bacteria from the air out of your yogurt. hope that's helpful for someone. it saved me from having to buy a yogurt maker!!
Can you only make 1 pint at a time?
why do you leave the vent open?
What do you mean "leave the lid open"?Is it the vent open or remove the cover
@@ChelleDerak sure. just fill one a one pint jar and put it in the instant pot.
@@KB-uk4fq not the vent . . . THE LID, take the lid off and leave it off for the entire time. bc if you close the lid the temperature goes too high and the bacteria will die.