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L Reuteri Yogurt HOMEMADE SUPERFOOD
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- Опубліковано 28 чер 2023
- #lreuteri #lactobacillus #yogurt #superfood
Lactobacillus reuteri (L. reuteri) is a superstar in the world of intestinal microbes. Cardiologist and author Dr. William Davis believes restoring L. Reuteri into your gastrointestinal tract, via food, to be one of the most powerful strategies we can do for our health.
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just bought the 4 ceramic container metric USA model! cant wait for it to get here! Really great tutorial ! Precise & easy to follow.. Thank You ! ...Oscar nomination an emmy award Too
Awesome! Thank you ; ))
Awesome! Enjoyed your video! My L-Reuteri will be ready tonight at midnight!
Wonderful!
I'm excited about the new yogurt maker, now Ineed to convince "The Barista" I NEED it. Oh and the silicone jar 'skirts' and new lids too!!
Thank you for recommending this video!
You're welcome : ))
I used it with cooked oats. A little sugar and inulin. Worked great... L. Bulgaricus and S. Thermophilus also worked with oats. A kefir with 13 different microbes too.
That's great to hear : ))
Wow
This looks amazing
Thanks : ))
@@luvelelife where we get big ceramic container and L Reuters packages? So every time. I make yogurt I need buy L reuteri packages? Long term is this cheaper than buy at supermarket yogurt ?
I have been using pd milk for my 'yoghurt' and it turns out nice and thick every time. I put 1 des. spoon pd milk ( full cream) per 100 mls filtered water and 1 des spoon inulin. I make 1.8 litres or 1.6 litres in my Davs and Waddell yoghurt maker. When I select C7 I can custom the temperature and time.
Do you mix and heat the PD
No I don't as I believe that the powdered milk has already been treated with heat. I just have the filtered water, add the inulin and milk powder, and previous batch of about 1/2 cup and mix well with stick blender.
will you do a video on the 4 ceramic container unit? getting the mix into the smaller ceramic jars without contaminating. would like to see your expert demonstration of that levele model / I just ordered it.
Yep, we aim to do no in the Pure model soon, stay tuned : ))
I also ordered the 4 jars so would like to see a demo using them. Should get mine today from company.
Okay, so thanks Mr. Luvele - sorry I think I might need a cook who's used to being online to fill in the gaps 🙂This is NOT the video you'd use if you were following along and making your yoghurt. One thing, the video could have the temperatures and times posted for longer than a second or two. Had to keep rewinding. So many questions. Like there's two lines inside the yoghurt maker - why two lines? Which do I use? I had the darndest time setting the time AND could not find Celcius which I'm used it. So had to watch video again to get F degrees. Very frustrating. I'm still excited tho - this will be my first batch!
With the 2 lines, it depends on whether you top up the bath water with the glass in or out. With the glass in the water should be up to top line and no more. Hope this helps.
I made my first ever Super Gut yogurt this week. I used L. Reuteri, L. Gasseri and B. Coagulans and the Yogurt turned out amazing. I take it with a little powdered monkfruit and blueberries. As soon as my kefir grains get here I'll add a glass of kefir to my daily gut therapy.
That's great news, thanks for sharing : ))
What temperature you used?
@@marte1439 I set my yogurt maker to 100 degrees fahrenheit (37.7c).
You're supposed to use 106 F for the Super SIBO yogurt blend which is what you mentioned. L. coagulans likes 115-122 F but L. reuteri dies at 109 F or something. L. gasseri likes 109 F as optimum. L. reuteri is 98-100 F optimum.
I'm trying to figure this all out myself. Davis' book is a bit discombobulated. I was wondering why it wouldn't be better to make each strain separately since the temperature and prebiotic fiber type can be optimized. Plus you're strains remain separate. That way you can do more experiments either consuming one strain on it's own or trying other blends when eating them.
I'm not certain if there is a benefit to making mixed cultures beyond convenience. He kind of hints that there might be but who knows what he's getting at. He needed an editor to organize things better. There's a lot of unnecessary repetition in that book.
There's a Reddit group that talks about this stuff. I'm not certain just how much info is there though.
@@bunsw2070 Your approach is correct, aside from the temperature variance issue, strains also like to outcompete each other during the fermentation process so trying to combine them together is ultimately a waste of money as the mixture the op made is ultimately just one strain which outcompeted the others.
i like like the outsourced motion designer put in 36 ° C into the graphics instead of the mentioned 38 °
Hey mistakes happen, non of our are perfect and in-fact we do all of the video production in-house : ))
This is so exciting! I have Dr. Davis's book Supre Gut which refers to consuming this type of Lactobacillus Reuteri! I definitely want to get your Yogurt maker now after watching this! How does this yogurt taste? Does it taste like high-quality Greek Yogurt?
That's great. It tastes great, just like thick creamy yogurt
@@luvelelife awesome!
Get a y strainer. Longer equals thicker.
Oh, and an insta pot. It's super easy.
Dr. Davis' recommendations of BioGaia are for very specific L Reuteri strains. I believe that the culture you are recommending does not have those strains. Please correct me if I am wrong but the strains are SUPER important!!!
Hi there, the Cutting Edge Cultures L Reuteri Starter is recommended by Dr Davis himself, they worked with him to develop it : ))
so is it the same strain or not and why is it not listed on the package. i can get L reuteri in kefir brands but it is not the same strain@@luvelelife
Do you mean 3.25% ? I live in Canada and we call that whole milk. Also, I have never seen half an d half. What we get is either 10% cream or 18% coffee cream , then whipping cream which is35%
@@chico5366 It's a different strain. Biogaia has a patent on the particular strain they use so no one else can use it. But this is the next closest strain and provides almost identical benefits which is why Dr. Davis worked with Cutting Edge to create it the yogurt. L. Reuteri in kefir is very very minimal and is not the same as the one used in this starter.
So there is no way to make it at 104F even if I let it set longer?
Hi, does this process also work with the 4 ceramic jar model? I read on the Cutting Edge Cultures FAQ that they recommend at least a 1L container.
Hi there, yes, our Pure model with the cermaic jars will work just fine with this recipe : ))
what can you put on it to make the sour taste better?
You can use ultra pasteurized half and half or ultra pasteurized full fat cream without heating
Hi there, yes, the heating process is optional.
nice of you to get a kindergarten teacher to present this video, made it soo easy to listen to
Why is the yogurt covered while fermenting? How does the CO2 escape?
I do some hacks that I’m not sure about after watching this. I sterilize the glass Luvelle jar and heat it on the electric stove top slowly to 90 degrees then, cool, then add the slurry of pre and pro biotic. Thoughts? Is the jar too fragile to heat directly on the stove? 😱
Hi there, the best way to sterilize the container and lid is to simply boil your kettle and carefully pour the hot water over everything this. Is is more than enough to sterilize it.
In this demonstration, there seems to be a discrepancy when the narrator mentions an incubation temperature of 38C on camera, the accompanying graphic mentions an incubation temperature of 36C. As I understand it, the L. Reuteri yoghurt requires 36hrs at a temp of 38C.
Hi there, between 36 and 42 degrees C is fine, it does not have to incubate at an exact temp.
@@luvelelife This is not correct. In the super gut book it says that the L Reuteri on its own prefers body temperature which is around 36-37 degrees. If you ferment it together with other bacteria strands to make dr Davis’ SIBO yoghurt, then it can tolerate a max temp of 41 degrees. This is because the other bacteria somewhat inhibit the proliferation of the Reuteri when fermented together.
Question please ❤ Just to double check, if I used half and half, I do NOT need to heat up for 15 minutes? Thank you in advance!
Hi there, most will not heat half and half milk for this recipe.
@luvelelife where can I purchase 220v (euro version) of this yogurt maker in the US ?
Hi there, you cant sorry.
Will this work with plant-based milks as well? I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy. Thank you
Hi there, unfortunately we have not had much success with plant based milks.
Hi, I'm your new subscriber, I'm from Switzerland, I have a question, can I use only ultra-pasteurized milk 3.8 fat, another question, I've been watching other videos and I always see that there is separation, and I did it using only coffee cream and it didn't separate. Did I do it right??? Thank you very much if you answer me❤❤❤
Hi there, yes, most types of diary milk will work. If your batch did not separate then that is great : ))
Hi, yes, most dairy milks will work fine. That's great that your batch did not separate : ))
@@luvelelife Thank you very much for answering me I am very happy so I did it correctly, all the two lites did not separate thank you very much for clarifying me♥️♥️♥️
Can you mix the the Reuteri and gasseri sachets together? Or half a satchel of each to combine the two?
They ferment at different temperatures so best to do them separately, store in their own containers and just combine some in a bowl when eating. If you combined them when fermenting, you would have to it at 36°C to ensure the L Reuteri don't die off BUT this means the L Gasseri, which prefer a fermentation temp of 43°C, may not grow at the proper rate, which may cause the final yoghurt to have much lower amounts of L Gasseri, which you will not be able to observe by looking at it...hope this helps
Hello, can you please clarify the temp setting. You say 38c but then show 36c on the panel. The website also says 36. I’ve seen USA videos saying 38-39
Hi there, L Reuteri can be incubate at between 36 and 43 degrees C. It does not have to be an exact temperature. Most of our community will do 38 degrees C.
I thought the temperature had to be exact
@@candicedoughty3761 I just made my second batch @37 and it worked ok
@@luvelelifethis is not correct. In the super gut book it says that the L Reuteri on its own prefers body temperature which is around 36-37 degrees. If you ferment it together with other bacteria strands to make dr Davis’ SIBO yoghurt, then it can tolerate a max temp of 41 degrees. This is because the other bacteria somewhat inhibit the proliferation of the Reuteri when fermented together.
How should the ferment taste? Shouldit have a neutral flavour or be tangy?
Hi there, yeah, it will have a tangy taste.
Do you need to save some of the first batch so you can have a mother culture to continue second, third and so on batches? Or do you have to just continue buying all the L.R starter and more inulin? Thank you
Hi there, yes, you can use yogurt from the first batch as a starer for the next. This can work a number of times in a row.
@@luvelelife Thank you. I’ll be making mine as soon as I get my yogurt maker
I have some yogurt that didn't set up because my daughter put it in the refrigerator early for me and it only processed maybe 12 hours. I was told not to throw it out and we could eat it. I have eaten some of it, but it just has a "melted taffy-like" texture, so I haven't eaten much of it and no one else has. I now have our L. Reuteri and Inulin to make the cultured dairy. My question is this; is it safe to use the rest of the yogurt in ice cream or something, or do I need to throw it out? I would love to start my L. Reuteri today if possible. I love my Luvele, by the way!!!
Hi, yes you can use the yogurt that's left in ice cream, or maybe in a smoothie : ))
@@luvelelife Thank you! I had hoped to not waste it. It tastes good. It just doesn't quite have an appetizing appearance because of the texture.
@@luvelelife Thank you! I had hoped to not waste it. It tastes good. It just doesn't quite have an appetizing appearance because of the texture.
Hi my power went out during the process for about 3 hours, should I still keep the 36 hour time or take away the 3 hours? Thank you
Hi there, it does not matter too much, you could just keep it at 36 hours or add another three ; ))
If you are eating a half cup of L Reuteri yogurt every day is there any reason I should not eat my homemade greek yogurt at a different time of the day.
Hi, can you use lactose-free milk if you are on a FODMAP diet?
Hi there, you can, but we have tried coconut milk and have not had a lot of success.
can you use previously made yogurt as starter or do you need a new packet every time?
Hi there, yes, the guys at cutting edge cultures suggest you can get approx 10 batches from the same pack.
I tried making it twice and it turned out to taste as if gone bad I'm considering to lower the time of incubation do you know if that would be effective for making the yogurt?
Hi there, using the reuteri and gasseri probiotics can create inconsistent results, remembers you are not making traditional yogurt but fermented dairy. Please feel free to email us at support@luvele.com and we'll be happy to offer some advice.
Thank you for the video. If I use half and half and do not preheat it will be fridge temperature when I place it in the Luvele. Should I ferement longer as it will have to get to 100F?
Hi there, it always best to warm up the milk to approx 100 degrees F before adding the starter.
Can this be made without heating the milk up to 180 degrees? I use the best raw milk, and I would like to keep it raw.
Hi there, yes, the heating process is optional, but as mentioned in the video, it does help to reduce the chances of a separated batch : ))
I have tried making it twice and is separated both times. I use raw milk. Is that the problem? With my regular Jo, gourmet starter. It works just fine to make yogurt. But with the raw milk, I'm just getting curds. Although I did blend it, and it turned into something smooth, but not so sick like yogurt.
Hi there, yes it could be the raw milk, but also keep in mind Reuteri yogurt can and will create inconsistent results. This is normal.
Dr. Davis says NOT to use it with raw milk because of the long fermentation time. It could multiply bad bacteria in the raw milk. He is adamant about the milk being ultra pasteurized.
Can one substitute coconut milk in this recipe (in case one is lactose intolerant)?
Hi there, yes, you can make L Reuteri yogurt with coconut milk, but you will need to follow a different recipe. We will have one available soon : ))
Dr. Dave's book says 106°
Hi, Can I add vanilla bean paste, from the vanilla pod, into the yogurt prior to incubation?
Hi there, we have not tried this, If you give it ago, do let us know how it turns out : ))
@@luvelelife But how will I know if the vanilla affects the reuteri culture negatively? I dont know how to test that.
I'd put the vanilla in after the yogurt has finished 'cooking'. If you're using a good quality vanilla - pods, or extract, or paste - it should flavour well.
What is the shelf life of those satches? If we make one batch we can reculture from that same batch so wouldn't need the sachets each time... They would need to last for next time
Hi there, the shelf life is approx 18 months.
What if I don’t put it in the refrigerator right when it is done? It was sitting out for about 2 hours before I could get it in the refrigerator.
That will be fine, it will not hurt if it does not go straight into the fridge.
Any idea what to do if i want the consistency to be drinkable? I don't want it thick and creamy.
Hi there, this recipe will make a thick yogurt like product. You could try Kefir, this is a more runny product.
I have tried several L Reuteri first with the tablets following different versions of the instructions on your website. I don't mind the separation, but i always get cottage cheese like top and whey. Not a creamy texture at all, and the ph is 5 and it does not taste tart. How shoud i interpret this? What should the pH of final product be? Im guessing that the population of bacteria exploded too early and then ran out of food. I will try again but so far have wasted 3 of the 4 packets inside the big packet from cutting edge. It would help if there weren't so many different versions of the recipe and if i knew the ph of the final product. Please help.
Thanks for your message. You have done nothing wrong and this is actually pretty normal when using the Reuteri probiotic. You have a separated batch, why this happens from time to time, no one really knows, it is just the nature of the probiotic. It will still be packed with healthy probiotics. Sorry, we do not have information on PH levels.
Also, here are two links to the cutting edge cultures website that provides more info on separated batches.
cuttingedgecultures.com/lr-superfood/
cuttingedgecultures.com/our-blog/true-or-false-test-your-knowledge-of-l-reuteri-superfood/
@luvelelife thanks. I'm fine with the separation, but is the hard cottage cheese-like consistency normal? It does not taste tangy
Can you use a couple TBSP cultured L reuteri with 2 TBSP prebiotic fiber to make the second batch? If not how do you make your second batch? Thanks 🙏🏻
Yes! That’s the amount he recommends in his book for one quart of milk.
yes, 2 tbsp of L. Reuteri 'yogurt' with two tbsp inulin
Too much inulin. Mine turned out like a rock.
I have been unsuccessful twice. First time I used A2 milk, and it was vat pasteurized, whatever that means--it wasn't ultra pasturized. Maybe that's why it smelled off. Second time, I could not make the slurry, and I wasted all that powdered l. Reuteri and inulin because the inulin clumped into the spoon and the other tool. It would not mix. So disappointed. How do you mix the stuff?
Use slightly warm milk and it’s a breeze.
I use A2 half and half and 1st heat milk up to 110 degrees then let it cool to 105 b4 I throw in the crushed pills or starter cutler and prebiotic, cook at 104 degrees and it turns out perfect…..I’ve tried 102 and 104 degrees both turn out great you can do the standard 106 I just wanted to give myself a little room for error in case environment threw temps off.
Any idea when you will have the LR starter back in stock?
Hi, its about 5 days away : ))
@@luvelelife fantastic! I just checked & still sold out. Hopefully tomorrow… 🤞🏼
@@luvelelife hopefully tomorrow….
What can I use instead of the A2 half and half if I’m allergic to casein?
i hope so I just started a batch with A2
Are you allergic to casein also ?
If I don’t have a yogurt maker, is there something else I could use?
I use my instapot. I pre-warm it (set it on warm) while I'm mixing my ingredients. Then I put my 2 pint jars in the instapot and set it on the yogurt setting for 36 hours.
I use a sous vide water bath
@Demosophist
0 seconds ago
I tried using the Gaia tablets and the culture expanded out the top of the yogurt maker and got all over the counter. I've tried this several times, and the results were... odd. I'm not sure what I was doing wrong. Also, using so many tablets it clearly not necessary since it over produces using as few as 3.
Hi there, using the reuteri and gasseri probiotics can create inconsistent results, remembers you are not making traditional yogurt but fermented dairy. Please feel free to email us at support@luvele.com and we'll be happy to offer some advice.
I set my Luvele at 100 degrees to make my L. Reuteri, yogurt and the water temperature never reaches 100 even after 2-3 hours. My first batch turned out very watery and lumpy. I don't know what went wrong.
I doubt anything went wrong, this is pretty normal when making reuteri yogurt. Feel free to email us at support@luvele.com
can you use non dairy milk to make this?
We have only tied coconut milk but did not have much luck with it.
I have the older model that only goes 104F and 24 hours setting. Is there a way for me to make this yogurt at 104F?
Hi, the old model will only have 97, 100 and 104 Degrees , these are set.
I make mine in a sous vide at 104 it works fine but you do need to make it last 36 hours total
@@luvelelife 104 degrees should be fine. Just don't exceed 108-110 degrees. That's the point where L. Reuteri dies.
I live in Canada and we call 3.25% whole milk. I have never seen half and half , but we do have 10 % cream, or 18% coffee cream, so I’m not sure what half and half is
Hi there, half and half it just an American thing ; ))
Half and half is 1/2 cream and 1/2 milk. I believe the doc recommends adding cream to milk to get the same effect.
I'm in Ontario. If you have sobeys they have it there.
In Ontario as well, my half and half is 10% bought from Costco.
can you use almond milk?
Hi, we have not tried, but have not had much luck with coconut milk.
Can this make kefir too
Hi there, our new Yogurt Maker does have a temperature setting for Kefir, we are aiming to have a recipe for this in the coming weeks : ))
How long will the yoghurt last in the fridge? I am trying to decide which container size to buy
Hi there, homemade yogurt will last approx 10 days in the fridge
Hello, can raw milk be used? Thank you!
Hi there, we have not tried raw milk but it should work. If you give it a try let us know.
ua-cam.com/video/v1qDlCgxOYQ/v-deo.html
I have read that Dr Davis suggests to NOT use raw milk, only ultra-pasteurised as there is a significant danger of the bad bacteria in unpasteurised milk growing which will compete with the L reuteri bacteria and destroy it. There is also the danger of the further growth the harmful bacteria that can be present in raw milk like Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, and Salmonella. I did read in another of Dr Davis’s blog post that you could however pasteurize your raw milk if this was the only available milk you had.
It is not recommended because the l. Reuteri will have to compete with the probiotic strains found naturally in the raw milk before it is pasteurized.
@@zachary813 thank you so much!
Blessings
How do you sterilize the pot?
Hi there, simply boil your kettle and carefully pour the hot water over the container and lid.
If I would like to use the newly made yogurt to start a new batch, I should then redo all those steps, leaving out the Lreuteri starter pouch than would be replaced by 1/2 cup of yogurt?
Yes, that's right.
This has no strain number. Great steal.
Hi there, the cutting edge culture reuteri starter uses either the SD 5865 strain or the LR007 strain, depending on the batch
I forgot to put in the insulin fiber . Do you think I should start all over ?Do you think they are still alive .
Because of the long fermentation time they need the extra sugar to feed on. I think you should start over to make sure you get the maximum amount of Reuteri
I can’t tolerate any kind of cow milk. Not raw not A2 … I have no tolerance for cow milk. Can this be made with whole milk from goat?? Or what about freshly made coconut milk (I live in the tropics and have access to coconut daily).
Hi there, thanks for your message. We have not tried goat milk, but we have heard from others that it does work. We have not had a lot of luck with coconut milk and the reuteri probiotic.
Did he mean that if half n half is used it doesn’t need to be heated on the stove ?
Hi, we have not tried half and half, but we have been told by others that you do not need to heat it.
You can use the ultra pasteurized half n half without having to pre heat it …
I tried to make l reuteri yogurt using 1 part cream and 1 part full cream milk and it turned out watery like milk. It did seperate but when stirred it was liquid. I have read that to make half and half in Australia that’s what you do. I did not hear the milk, is that why it would have turned out like water?
Hi there, we have not tried to make our own half and half and have found that using normal whole milk like shown in our video works great and produces a thick and creamy yogurt. The heating process help to reduce the chance of separation.
@@luvelelife thanks, I’m going to try that for my next batch. Fingers crossed 🤞🏼🤪
@@luvelelife I can say, I be made another batch using your heating method, very time consuming haha but it works quite well. No seperation and quite thick. I also added an further 2 tablets to my original starter of two tablespoons of yogurt. 🙏
Hi, I recently bought your yoghurt maker and I watched the video but I noticed in the video you set the yoghurt maker on 38c but on the screen it said 36c, can you please tell me which one is correct ? Thank you.
how do i make vegan reuteri yoghurt
It’s 2 tablespoon of prebio PER one quart milk . Please correct !
Correct : ))
Yes...their starter is the same strain Dr. Davis teaches about
Hi there, yes, Dr Davis worked with Cutting Edge Cultures to develop this new L Reuteri starter.
Has anyone else noticed that they have become more irritable when they started using the yogurt? Does it go away? Is this part of the "die-off"?
I think it is part of the die off. My friend with SIBO and SIFO is going through some moods! Others say it makes them less irritable because of the oxytocin
He takes forever to show how to do it!
You can always fast forward ; ))
except its not the same strains
The cutting edge cultures L. Reuteri Superfood starter contains a high concentration of either the SD 5865 strain or the LR007 strain. They worked closely with Dr Davis to develop this and they got his approval.
Why does no one tell the truth that this *yogurt looks and smells like a baby's vomit? Does anyone really eat this stuff? Totally disgusting. And I've attempted to make it twice. Followed these directions with the same product(s) and it still separates and smells. Rancid garbage I would not feed to my dog.
Hi there, as discussed with you, a separated batch is normal when using the reuteri probiotic, why this happens from time to time, no one really knows, its just the nature of the reuteri probiotic. We agree, it is very frustrating. Here is a link to some more information on separated batches you might find helpful. cuttingedgecultures.com/lr-superfood/
My first batch tasted and smelled awful also. I used the crushed tablets and inulin powder. My husband can tolerate it but I cannot. He thinks it tastes like cheese. Yuck! I wondered if I had done something wrong because everyone says it tastes sooo good! I'm thinking I need to buy these two products to see if it is any better this way??