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 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.
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’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.
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
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
Hi @ kikipurrplefern347, I'm also in the UK, i use Daioni UHT organic whole milk which i have to get from Ebay as no shops sell it where i live. But i sometimes get the results you describe, tastes fine tho. I get better results at slightly lower temperature than the book describes, you could try 36°C for both the SIBO and the L. reuteri. I'm getting great results with the Sugar Shift culture starter which i bought from Luvele UK...expensive but each tiny measure makes 2 litres, tastes great, works every time and my guts love it. That is made at 36° C. It's mentioned in Dr Davis' book. Hope that helps.
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 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 99 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 99 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!
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 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!
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.
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 ❤
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!
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'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
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
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!
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.
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 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
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.
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.
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!
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.
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.
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. ❤️
I just bought everything, yesterday I got the yogurt machine so I am ready to make it. So excited, I saw you with Eric Berg a few days ago and that's when I bought the stuff. So annoying that the half and half is ultra pasteurized. Thanks a lot Dr Davis. I will definitely come back and let you know how it's working for me and my family. I know my son wants to try it, I don't know about my husband but maybe he will. It's so hard because he travels a lot but at least when he is home.❤
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 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’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.
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.
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.
Where did you find it? I cannot find it. I looked on his site and don’t see it. I googled it and only information comes up. I checked Amazon and don’t see it.
here's how to make it using an instant pot duo 7. i tested it using water first; the temp hovered btwn 90 and 101. put pint size jar/s 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.
@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 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 🙏🏻
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!!!
@alwaysright5901 Directions from his recipe above: You can also use canned coconut milk but a couple additional steps are required to prevent separation of fat and solids: Pre-heat to 180 degrees F, then allow to cool to 100 degrees F or less. Add one tablespoon inulin, one tablespoon sugar, and one teaspoon of guar gum, then whip with a stick blender. Add the contents of one capsule of MyReuteri, stir, then cover and place in your heating device.
@@maris8488 Thank you so much! I have a couple more questions if you don't mind answering? My organic coconut milk has guar gum already in it. Would I still need to add the 1 tsp of guar gum? Lastly, can I use stevia, monk fruit or allulose in place of table sugar? I live a keto lifestyle so I don't have that on hand. Would any of those alternative work?
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
Dr. Can you please show how to make this yogurt with coconut milk. Also you shared in one of your lectures that for menstruating women it’s good to combine the Reuteri with other microbes and culture that together. A video on how to make this would be really helpful. Thank you doctor.
This is from the Description section: You can also use canned coconut milk but a couple additional steps are required to prevent separation of fat and solids: Pre-heat to 180 degrees F, then allow to cool to 100 degrees F or less. Add one tablespoon inulin, one tablespoon sugar, and one teaspoon of guar gum, then whip with a stick blender. Add the contents of one capsule of MyReuteri, stir, then cover and place in your heating device. Hope that helps!
@@bonnieyausie2508 Hi, it's not my description, it's Dr. Davis's, copied & pasted from the "Description" section of this video. I assume the amount of coconut milk would be the same as the amount of half-and -half in the original recipe, 32 ounces.
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.
Dear Dr. Davis, I’ve been making your Sibo yogurt for over a year and I’ve definitely seen results but I think the reason why I haven’t had total healing is because I have hydrogen sulfide SIBO. Can you please please come up with a yogurt recipe for that? I still make the yogurt and eat it and share it with friends, but we desperately need more research for protocols for overcoming hydrogen sulfide Sibo. Thank you!
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! ;)
Today us October 13th and I’m making my first batch. I have a question I’m hoping someone can help me. Can you eat more than a half of cup per day? Any dude effects or things I need to be aware of? Thanks in advance! I’m looking forward to improve my health and I’ll post an update in a couple of months! Thank you Dr Davis.
@@bobwilkerson9760 I was wondering if there’s any side effects from eating more than the recommended amount. Thanks! Btw My batches still coming out separated and I’ve been eating more as cottage cheese than yogurt.
Maybe you should update your website with this latest version of your recipe - it says 2 tbsp of inulin where you said 1 here. I just thought I'd point it out. Many thanks for all you do and kindest wishes.
Dr Davis, are your L Reuteri and other super SIBO yogurt strains effective for someone like me who has methane dominate SIBO (or IMO as it’s called now)? I see in your other videos that you’re talking about repopulating the upper GI tract with these beneficial bacteria, but what about people like me that have methane dominate SIBO (IMO) that typically resides in the lower GI tract? Does your yogurt help eradicate IMO in the lower tract too? Thank you so much for your innovative work in helping those of us with SIBO/IMO!
In an interview with Dr. Berg, Dr. Davis stated that L. reuteri lives in the entire GI track and is not killed by stomach acid. It produces a compound that kills harmful bacteria only.
All you gotta do is use a whisk brother. It breaks it up aerates it. Blends things very well. Even a fork would have been better. Anyway, so we can't and shouldn't just take this microbe straight in powder form? It's properties enact when they're fermented?
@@rochelles.8387 that there are too many carbohydrates in dairy products - it's food for the bacteria and it's good. I try to have a lot of carbohydrates in my vegan yogurt - that way there will be more of those bacteria.
@@DAMIAN_SVHETS If your blood sugar doesn't spike from high carbs in your vegan yogurt that is great but I have type 1 diabetes so high carb doesn't work for me.
@@rochelles.8387 so all carbohydrates are broken down by bacteria. Dairy products raise their own insulin. Have you tried fermenting all the sugars in coconut yogurt so that it has zero carbs?
@@DAMIAN_SVHETS I've used a combination of coconut cream (unsweetened of course) and refrigerated unsweetened coconut milk. A combo of full fat canned coconut milk and organic unsweetened soy milk and a combination of full fat canned coconut milk and organic unsweetened almond milk and all will raise my glucose. I'm following a Keto diet and have a CGM so I know how each will affect me and each variation still will raise my glucose to some degree higher than I want.
Thank you for this video I made my first batch and they all separated Can or should I drink the liquid or throw it out? When I make the second batch with a tablespoon of the first batch do I use another capsule?
PLEASE DOCTOR!!! Dr. William. God bless you. Please, It is possible that you make a video for "Coconut yogurt" PLEASEEEE. I can not find any videos about Coconut yogurt from your recipes or I watch one of it but it is different from you recipe. A lot of Spanish people likes your program and "Super Gut" book but you don't have it in Spanish version :( . Blessings Doctor.
Hi doctor, there’s an Indian traditional method of making yogurt/curd. Here are the steps: Boil the full-fat milk and let it sit until it reaches a temperature slightly warmer than room temperature. Add a half-teaspoon of old curd/culture as a starter to the warm milk. Cover the milk with a warm towel or similar fabric to ensure it stays warm. Let it sit overnight, and the next day, you’ll have a nice thick yogurt. Can I use the same method and add a couple of tablet of L. Reuteri yogurt and let it sit for 36 hours. Would that make it L. Reuteri yogurt?
Yes, if you add the L. Reuteri to your mixture it will make the correct yogurt. The only reason he is using the sous vide is most Americans don't know how to make yogurt the traditional way you are using.
Dr. Davis, I hope you're still reading the comments- I was very excited to try l reuteri and made my first batch. It was better than expected- taste wise- and was looking forward to the benefits. After the second day, however, I had the worst constipation I've ever experienced, like impacted stool. Constipation is super-rare for me, I'm typically as "regular as the sun". For that reason I don't think it's merely coincidence as this is the only out-of-the-ordinary thing I've changed in my diet. Does this occur in some people? I'm reluctant to continue as constipation is a miserable experience.
It’s a sudden change in your gut flora . Honestly I think it’s the dairy . I don’t consume dairy for many reasons but if I accidentally do it constipates me which is how I know I was “poisoned “ ha ha
I was just reading about this on Cultured Food Life. She calls it The Healing Crisis and Cultured Food. It is basically the die off effect of the bad bacteria. I am also experiencing some of the effects and started with the same as you. I did get over that but still feel ill in the afternoons. I am guessing it will all pass soon. You may be over it now if you kept eating it. Best of luck, it is worth the healing that comes from it.
The speed of your digestion depends on the acidity of your stool - if you're constipated your stool is too alkaline and/or you're leaning towards being too anabolic. Simple fix would be taking 1 betaine HCL with each meal and maybe magnesium citrate. Or watch Kick it Naturally on UA-cam to learn intricately how your digestion works.
Sounds like a great recipe, thanks! If I understand correctly, I only need to start the first batch with one of the L reuteri capsules, as later batches can be started with a little from previous made batch?
🙏🏾Has anyone tried to make this in a dehydrator?🌀 Wonder if I need to get a yogurt maker? I'm going to try it. Unless I got some bad reports so let us know. 😢 Also I have capsules of 1000 mg of lactobacillus Reuteri 20 billion CFU. Will that work? If so... How many capsules should l use? I thought I heard you say just one capsule? That right? I'll start with milk to get a good culture before I splurge on half and half. How long does culture keep? It sounds delicious and sooo beneficial. I can't wait to get started. Thank you for your recipe. ❣️Could this help heal ulcerative colitis and other bowel issues as well?
Hi I saw someone above posted how it is made with coconut milk. Will try to cut and paste it below. 👇 @consciousartlite • 3mo ago 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 :)
I find if I warm it up a little bit then it dissolves a lot better and also leave the half-and-half at room temperature for a while. I use the bio GZ pills and crush them and then add the powder.
Yes you take 1 or 2 tablespoons from the first batch, and in the 2nd batch you only need to add the fiber inulin to feed it mix well and then add the rest of the half and half and repeat the 36 hrs.
I am interested in the anti-inflammatory benefits of bacillus coagulants and just made my first batch. But I heard you are moving away from coagulants due to ph issues and other preparation issues. Is this the only SuperGut “yogurt” recipe being removed from the list? I know L. Reuteri and gasseri remain the focus but I have interest in a few others such as Shirota and Kefir. Thank you. I’m all in!
Whoa! Looks like this book is next on my list. I am right now reading 'Change your diet, change your mind' by psychiatrist Dr Georgia Ede. Family member has psychosis (real severe). And I'm sure there's many other probiotics with L. reuteri only one. Dairy has the problem of cow protein, which maybe autism implications. Unless the bugs break that down further. Alternately is coconut cream, but whether that feeds the bugs, is not known. What about Natto and atherosclerosis? Not having read your book - will soon - but do you know of probiotics that affect mood and mental health? In particular - GABA / anxiolytics, perhaps dampen or neutralise Glutamates. Also balancing out Leptin & Ghrelin - because we notice the "hangry" syndrome.
Good day Dr. Davis. I have been watching your videos with great interest. I have purchased Reuteri in capsules as well as L.Gasseri and Bacillus Coagulans . My question is, can I make an effective yogurt with all three? Or is it overkill? Is Reuteri all I really need? I am in good health, basically a Veg/Carnivore for a yea. Lost 50+ pounds. I am a great FAT burner now. Lots of energy for a 64 year old. My wife has a terrible Micro biome and doesn't poop for a week sometimes. She is unfortunately finishing an anti biotic regime after an invasive medical test. I want to help her get back her Micro Biome again and be regular. Thank you for any advice. You've hit on one of the most important understandings of overall health!
In his book super gut , you can mix all 3. He calls this SIBO yogurt. (Small intestine bacteria overgrowth). I make both in my instapot and eat 1/2 cup of each a day
So, first batch separates. Should I use the whey or the curs for next batch? Where are the most of the l.reuteri? I can't find the information neither in your videos nor in your book.
I just made a first batch and mine seperated a bit not awful , but I'm wondering the same thing I use one to two of the curd and whey but then do i just put the half n half in and no inulin and mix? What are the steps for making a batch from your previous batch . That's what I'm looking for !!!
I believe he recommends the whey for future batches but I doubt it's terribly important. I believe the whey is favored for future batches simply because it is less desirable to consume.
Hi, I make the yogurt in a instant pot I can pre-program the temperature to 106 degrees for 36 hours. I then take the yogurt and filter out by gravity the whey out. This makes a thick yogurt. You could add back some of the whey if you want a different textured yogurt. I add my homemade canned fruit and nuts along with chia seeds to eat as a treat. When I go to make it again, I add 2-4 tablespoons of this yogurt and whole milk to the hotpot and program again for 36 hours.
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 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!
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’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
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 !
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
Hi @ kikipurrplefern347, I'm also in the UK, i use Daioni UHT organic whole milk which i have to get from Ebay as no shops sell it where i live. But i sometimes get the results you describe, tastes fine tho. I get better results at slightly lower temperature than the book describes, you could try 36°C for both the SIBO and the L. reuteri. I'm getting great results with the Sugar Shift culture starter which i bought from Luvele UK...expensive but each tiny measure makes 2 litres, tastes great, works every time and my guts love it. That is made at 36° C. It's mentioned in Dr Davis' book. Hope that helps.
@@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?
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 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 99 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 99 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
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!!!
Great stuff! Came here from the Dr Berg video!
You should win the Noble Prize for Medicine
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???
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?
Biogaia on Amazon
@@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 ?
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.
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 ❤
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!
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'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 😊🙏
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
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?
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.
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
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
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.
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
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."
A2 half and half makes the best yogurt for me
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.
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?
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.
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.
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!
Good to see you again, Doctor Davis. 😊
Just made my first batch with a Lavele. Came out great and it tastes delicious. Hoping this will sort out my IBS.
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.
I just bought everything, yesterday I got the yogurt machine so I am ready to make it. So excited, I saw you with Eric Berg a few days ago and that's when I bought the stuff. So annoying that the half and half is ultra pasteurized. Thanks a lot Dr Davis. I will definitely come back and let you know how it's working for me and my family. I know my son wants to try it, I don't know about my husband but maybe he will. It's so hard because he travels a lot but at least when he is home.❤
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 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’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 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.
I’m making my 3rd batch right now. I love the yogurt! Wonderful benefits. I love your books! Thanks for ALL you do!
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!
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
thank you so much for sharing this !!! I'll be back doing it what I did 50 yrs ago !!!
I bought your Reuteri and everything and am ready to make it! Thank You!
Where did you find it? I cannot find it. I looked on his site and don’t see it. I googled it and only information comes up. I checked Amazon and don’t see it.
I just made some too…let us know how it tastes…to me it’s very different than yogurt. Not bad, but very different tasting I think.
@@SB-nj3ip Good question.
Where did you get his Reuteri?
Yes where do I buy ingredients? And a good quality yogurt maker? From Canada …. Please!!!!!
here's how to make it using an instant pot duo 7. i tested it using water first; the temp hovered btwn 90 and 101. put pint size jar/s 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.
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.
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 🙏🏻
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.
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.
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.
The Luvele machineI have I use 38c for 36 hours
Please please show us a demo just like this but with coconut milk💛
@alwaysright5901 Directions from his recipe above: You can also use canned coconut milk but a couple additional steps are required to prevent separation of fat and solids:
Pre-heat to 180 degrees F, then allow to cool to 100 degrees F or less. Add one tablespoon inulin, one tablespoon sugar, and one teaspoon of guar gum, then whip with a stick blender. Add the contents of one capsule of MyReuteri, stir, then cover and place in your heating device.
@@maris8488 Thank you so much! I have a couple more questions if you don't mind answering? My organic coconut milk has guar gum already in it. Would I still need to add the 1 tsp of guar gum? Lastly, can I use stevia, monk fruit or allulose in place of table sugar? I live a keto lifestyle so I don't have that on hand. Would any of those alternative work?
@@alwaysright5901the bacteria don't live a keto lifestyle, go and buy them some sugar.
Thank you for your response!
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
I tried my first batch today. Very nice! Very happy. It turned out great. I used Mapele Life Sciences Reuteri 10 billion per capsule.
Dr. Can you please show how to make this yogurt with coconut milk. Also you shared in one of your lectures that for menstruating women it’s good to combine the Reuteri with other microbes and culture that together. A video on how to make this would be really helpful. Thank you doctor.
This is from the Description section:
You can also use canned coconut milk but a couple additional steps are required to prevent separation of fat and solids:
Pre-heat to 180 degrees F, then allow to cool to 100 degrees F or less. Add one tablespoon inulin, one tablespoon sugar, and one teaspoon of guar gum, then whip with a stick blender. Add the contents of one capsule of MyReuteri, stir, then cover and place in your heating device.
Hope that helps!
@@dorothysatterfield3699 Thank you for the great description . I am just wondering the amount of canned coconut cream you are using.
@@bonnieyausie2508 Hi, it's not my description, it's Dr. Davis's, copied & pasted from the "Description" section of this video. I assume the amount of coconut milk would be the same as the amount of half-and -half in the original recipe, 32 ounces.
There is a video on yt? From another womAn showing it
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
Dear Dr. Davis, I’ve been making your Sibo yogurt for over a year and I’ve definitely seen results but I think the reason why I haven’t had total healing is because I have hydrogen sulfide SIBO. Can you please please come up with a yogurt recipe for that? I still make the yogurt and eat it and share it with friends, but we desperately need more research for protocols for overcoming hydrogen sulfide Sibo. Thank you!
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! ;)
Thanks you Dr. Davis for all your great work. I have done research on what milk/cream to get. I'm in Nova Scotia and we don't have half and half.
Today us October 13th and I’m making my first batch. I have a question I’m hoping someone can help me. Can you eat more than a half of cup per day? Any dude effects or things I need to be aware of? Thanks in advance! I’m looking forward to improve my health and I’ll post an update in a couple of months! Thank you Dr Davis.
Shouldn't be an issue, myself having eaten an entire 32 oz Greek Yogurt in one sitting... More than once ... 😎🤷♂️!!!
@@bobwilkerson9760 I was wondering if there’s any side effects from eating more than the recommended amount. Thanks! Btw My batches still coming out separated and I’ve been eating more as cottage cheese than yogurt.
@@bobwilkerson9760lol yum!!!
Maybe you should update your website with this latest version of your recipe - it says 2 tbsp of inulin where you said 1 here. I just thought I'd point it out. Many thanks for all you do and kindest wishes.
Dr Davis, are your L Reuteri and other super SIBO yogurt strains effective for someone like me who has methane dominate SIBO (or IMO as it’s called now)? I see in your other videos that you’re talking about repopulating the upper GI tract with these beneficial bacteria, but what about people like me that have methane dominate SIBO (IMO) that typically resides in the lower GI tract? Does your yogurt help eradicate IMO in the lower tract too? Thank you so much for your innovative work in helping those of us with SIBO/IMO!
In an interview with Dr. Berg, Dr. Davis stated that L. reuteri lives in the entire GI track and is not killed by stomach acid. It produces a compound that kills harmful bacteria only.
I heard him say in another video that L Reuteri goes through the small and large intestine so I think it should help
All you gotta do is use a whisk brother. It breaks it up aerates it. Blends things very well. Even a fork would have been better. Anyway, so we can't and shouldn't just take this microbe straight in powder form? It's properties enact when they're fermented?
So you can make the 2nd batch from the first yogurt culture? No need to add a capsule of l. Reuteri?
That sounds correct.
Just add more inulin. I add two tablespoons
Sweet what's the coconut milk recipe :)
I bought the Super Gut book last week love it
Thank you,I have been making your triple probiotic yogurt in hazelnut milk and it's great🎉
Please share your recipe. The carbs are too high with dairy and using coconut cream makes it too high in fat, calories and carbs.
@@rochelles.8387 that there are too many carbohydrates in dairy products - it's food for the bacteria and it's good. I try to have a lot of carbohydrates in my vegan yogurt - that way there will be more of those bacteria.
@@DAMIAN_SVHETS If your blood sugar doesn't spike from high carbs in your vegan yogurt that is great but I have type 1 diabetes so high carb doesn't work for me.
@@rochelles.8387 so all carbohydrates are broken down by bacteria. Dairy products raise their own insulin. Have you tried fermenting all the sugars in coconut yogurt so that it has zero carbs?
@@DAMIAN_SVHETS I've used a combination of coconut cream (unsweetened of course) and refrigerated unsweetened coconut milk. A combo of full fat canned coconut milk and organic unsweetened soy milk and a combination of full fat canned coconut milk and organic unsweetened almond milk and all will raise my glucose. I'm following a Keto diet and have a CGM so I know how each will affect me and each variation still will raise my glucose to some degree higher than I want.
Looks delicious! ❤ I will try this
My gut wants it.
Could you post a link to where to get MyReuteri capsules? Thanks.
Amazon
@@karenzimmer7607 Amazon has Gut to Glow from Oxiceutics, but they don't have MyReuteri. At least they didn't when I looked on 6/6/24.
I didn’t find it on Amazon
@@RichardSnookI couldn't find it either.
Can’t find ur capsules
Thank you for this video
I made my first batch and they all separated
Can or should I drink the liquid or throw it out?
When I make the second batch with a tablespoon of the first batch do I use another capsule?
PLEASE DOCTOR!!!
Dr. William. God bless you.
Please, It is possible that you make a video for "Coconut yogurt"
PLEASEEEE. I can not find any videos about Coconut yogurt from your recipes or I watch one of it but it is different from you recipe.
A lot of Spanish people likes your program and "Super Gut" book but you don't have it in Spanish version :(
. Blessings Doctor.
I just saw one on you tube
@@lovly2cu725 can you share link?
Thank you! Can children have the yogurt too? Ages 4 and 6?
You said to consume a half cup a day but can we eat more than that? Can we mix it with other yogurts? Thank you!
I guess half cup is the minimum .. I don't know if it compete well with other bacterias in youghurt though.
Right?! I anticipate myself wanting to eat a lot of it!
I eat more. Closer to one or one and a half cups a day. I also sometimes add cacao to it and it taste like chocolate pudding.
On Amazon I bought the Swanson brand of L Reuteri probiotics with 7 billion of CFU. Going to try this in my instant pot with the yogurt setting.
What strain is it though? Check out biogaia gastrus, i think it's better
Hi doctor, there’s an Indian traditional method of making yogurt/curd. Here are the steps: Boil the full-fat milk and let it sit until it reaches a temperature slightly warmer than room temperature. Add a half-teaspoon of old curd/culture as a starter to the warm milk. Cover the milk with a warm towel or similar fabric to ensure it stays warm. Let it sit overnight, and the next day, you’ll have a nice thick yogurt. Can I use the same method and add a couple of tablet of L. Reuteri yogurt and let it sit for 36 hours. Would that make it L. Reuteri yogurt?
Yes, if you add the L. Reuteri to your mixture it will make the correct yogurt. The only reason he is using the sous vide is most Americans don't know how to make yogurt the traditional way you are using.
@@thisorthat7626 thank you! I will try this method and leave feedback.
I'll try too ! Thanks for your suggestion !
You need to set the temperature to body temp (37C or 98.6F) so that the reuteri can reproduce for 36 hours.
Dr. Davis, I hope you're still reading the comments- I was very excited to try l reuteri and made my first batch. It was better than expected- taste wise- and was looking forward to the benefits. After the second day, however, I had the worst constipation I've ever experienced, like impacted stool. Constipation is super-rare for me, I'm typically as "regular as the sun". For that reason I don't think it's merely coincidence as this is the only out-of-the-ordinary thing I've changed in my diet. Does this occur in some people? I'm reluctant to continue as constipation is a miserable experience.
It’s a sudden change in your gut flora . Honestly I think it’s the dairy . I don’t consume dairy for many reasons but if I accidentally do it constipates me which is how I know I was “poisoned “ ha ha
I was just reading about this on Cultured Food Life. She calls it The Healing Crisis and Cultured Food. It is basically the die off effect of the bad bacteria. I am also experiencing some of the effects and started with the same as you. I did get over that but still feel ill in the afternoons. I am guessing it will all pass soon. You may be over it now if you kept eating it. Best of luck, it is worth the healing that comes from it.
Maybe ease into it more gradually. He recommends taking 1 tsp per day to start then work your way up.
What happened finally? I have same problem
The speed of your digestion depends on the acidity of your stool - if you're constipated your stool is too alkaline and/or you're leaning towards being too anabolic. Simple fix would be taking 1 betaine HCL with each meal and maybe magnesium citrate. Or watch Kick it Naturally on UA-cam to learn intricately how your digestion works.
Hi Dr.Davis can you please do a video of the coconut recipe because I'm on plant base food.Thank you and all the best!
Sounds like a great recipe, thanks! If I understand correctly, I only need to start the first batch with one of the L reuteri capsules, as later batches can be started with a little from previous made batch?
I guess so, but it seems that after few batch, the bacteria gets weaker, so it's better to use again the capsule from time to time, to make a boost.
@@suzananda Thanks, I understand.
@@AllGrowing Hi. How much of the first batch did you use for your second batch in place of a capsule? Thanks!
@@phils5652 2 tbsp. The second batch is still fermenting now, but even the 1st batch turned out nice and creamy.
Yes, I heard that you can make a total of 10 batches with the first batch. Then start the whole process again with L.reuteri.
🙏🏾Has anyone tried to make this in a dehydrator?🌀 Wonder if I need to get a yogurt maker? I'm going to try it. Unless I got some bad reports so let us know. 😢
Also I have capsules of 1000 mg of lactobacillus Reuteri 20 billion CFU. Will that work? If so... How many capsules should l use? I thought I heard you say just one capsule? That right?
I'll start with milk to get a good culture before I splurge on half and half. How long does culture keep?
It sounds delicious and sooo beneficial. I can't wait to get started. Thank you for your recipe.
❣️Could this help heal ulcerative colitis and other bowel issues as well?
Could you do another video on how to make the second batch? I would also like to know how to make it with coconut milk and is that as effective?
Hi
I saw someone above posted how it is made with coconut milk.
Will try to cut and paste it below.
👇
@consciousartlite • 3mo ago
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 :)
@@Miss2BeFree that was very kind of you to do that for me thank you. That’s helpful. 🌻🤗
@Miss2BeFre
Dr Davies mentioned in this video that he would explain how to make this yogurt with coconut milk.
I find if I warm it up a little bit then it dissolves a lot better and also leave the half-and-half at room temperature for a while. I use the bio GZ pills and crush them and then add the powder.
I do this too, heat it to 100 degrees, mix with the inulin and probiotic or yogurt starter.
Dr Berg brought me here.
Same!
That looks interesting! Can you show us how to make yogurt without dairy? Thank you😊
do you use the resistant starch in the subsequent batches?
Yes you take 1 or 2 tablespoons from the first batch, and in the 2nd batch you only need to add the fiber inulin to feed it mix well and then add the rest of the half and half and repeat the 36 hrs.
Can Akkermansia be used as a fermented dairy? Would it be the same process, ingrediencies, and temperature?
I am interested in the anti-inflammatory benefits of bacillus coagulants and just made my first batch. But I heard you are moving away from coagulants due to ph issues and other preparation issues. Is this the only SuperGut “yogurt” recipe being removed from the list? I know L. Reuteri and gasseri remain the focus but I have interest in a few others such as Shirota and Kefir. Thank you. I’m all in!
How can you digest things like chia, nuts & berries if you have SIBO??
Fiber makes it worse- or does the yoghurt eliminate the harm of the fiber??
You’re life saver 🙏
Thank you 🙏
Whoa! Looks like this book is next on my list. I am right now reading 'Change your diet, change your mind' by psychiatrist Dr Georgia Ede. Family member has psychosis (real severe). And I'm sure there's many other probiotics with L. reuteri only one.
Dairy has the problem of cow protein, which maybe autism implications. Unless the bugs break that down further. Alternately is coconut cream, but whether that feeds the bugs, is not known.
What about Natto and atherosclerosis?
Not having read your book - will soon - but do you know of probiotics that affect mood and mental health? In particular - GABA / anxiolytics, perhaps dampen or neutralise Glutamates. Also balancing out Leptin & Ghrelin - because we notice the "hangry" syndrome.
Can raw milk kefir be made with this strain?
مرحبا اتمنى الترجمه بالعربي والوصفات تضاف الى صندوق الوصف شكرااا جزيلا 🤝💐💐
Good day Dr. Davis. I have been watching your videos with great interest. I have purchased Reuteri in capsules as well as L.Gasseri and Bacillus Coagulans . My question is, can I make an effective yogurt with all three? Or is it overkill? Is Reuteri all I really need? I am in good health, basically a Veg/Carnivore for a yea. Lost 50+ pounds. I am a great FAT burner now. Lots of energy for a 64 year old. My wife has a terrible Micro biome and doesn't poop for a week sometimes. She is unfortunately finishing an anti biotic regime after an invasive medical test. I want to help her get back her Micro Biome again and be regular. Thank you for any advice. You've hit on one of the most important understandings of overall health!
In his book super gut , you can mix all 3. He calls this SIBO yogurt. (Small intestine bacteria overgrowth). I make both in my instapot and eat 1/2 cup of each a day
@@Sabrina4fitness Thank you for your kind reply.
Highly recommend his book it has many other yogurt recipes and awesome information in it!
Indigo nili channel demonstrates making the three strain yogurt with helpful tips.
@@Sabrina4fitness Good to know. Have you noticed any health benefits since you've been making/consuming it?
Can the yogurt be blended into smoothies or will that kill too many of the bacteria?
So, first batch separates.
Should I use the whey or the curs for next batch? Where are the most of the l.reuteri?
I can't find the information neither in your videos nor in your book.
I just made a first batch and mine seperated a bit not awful , but I'm wondering the same thing I use one to two of the curd and whey but then do i just put the half n half in and no inulin and mix? What are the steps for making a batch from your previous batch . That's what I'm looking for !!!
@@laurenspicher3982the fiber is needed in every batch
@@laurenspicher3982you need to put in Inulin always...
I believe he recommends the whey for future batches but I doubt it's terribly important. I believe the whey is favored for future batches simply because it is less desirable to consume.
Maybe just do a mix?
Hi, I make the yogurt in a instant pot I can pre-program the temperature to 106 degrees for 36 hours. I then take the yogurt and filter out by gravity the whey out. This makes a thick yogurt. You could add back some of the whey if you want a different textured yogurt. I add my homemade canned fruit and nuts along with chia seeds to eat as a treat. When I go to make it again, I add 2-4 tablespoons of this yogurt and whole milk to the hotpot and program again for 36 hours.
Do you STORE this Batch in the Refrigerator and can that refrigerated batch be used to start the next batch?
Yes. 5:30