re: I do eat sauerkraut and pickles with no reactions, love those.. Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again. Then is was a dish of mushy small-curd cheese-likesomething. If it takes 10tabs for batch#1, and we use a modest saved-off portion as starter for all subsequent batches, perhaps adding 1tab every 5thbatch, we might get a years worth of yogurt for that$30. Lactobacillus reuteri from the whey strained from each previous batch. ________ Blog Associate (click my user name for details), This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F. Again, we made 2 batches. In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? Dee stated, That looks pretty darned delicious, Robert! Yet Im in the process of straining it now. They of course can also contain all sorts of other junk preservatives, colorants, flavorants, artificial sweeteners, any of which would be suspect in a reaction. Put the lid firmly on the yogurt making jar and place into the yogurt maker. Half and half is a blend ofequal parts whole milk and light cream. -Some method of maintaining mixture at 100 degrees F Yields: Around 4 one-half-cup servings Step 1: In medium saucepan, heat coconut milk to boiling, then remove Sauce Medium 252 Show detail Preview View more Luveles L Reuteri Yogurt Disclaimer:The team at Luvele are learning that making L Reuteri yogurt is still very experimental. Also wondering if I put a particular strain of bacteria into my gut in a high count could that perhaps have consequences on the other bacteria in my gut since they have a relationship? OV uses milk from so many different sources. I want to use it because of the benefits associated with it but I am not sure if I should. Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. If you are fermenting from cold-start, in the Instant Pot pot, and it develops hot spots near the heating elements, that could cause localized die off (but would not explain the pink colonies). Because our experiments produced thick textured, tart tastingyogurt we are confident that bacterial fermentation occurred however, without clinical trials on the yogurt, accurate CFU counts are unknown. One with the recommended 10 tablets and one with only 3 tablets. 1 Litre of Wholemilk2 tablespoons pure organic inulin powder (or prebiotic powder of your choice)3 tablets ofBioGaia Gastrus, crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch. Straight from the maker the L. reuteri yogurt will be warm. And is all that runny liquid normal? ________ Blog Associate (click for details), Ive ordered off of iHerb and I went through a few batches. Ive personally been making one or another of the program progurts for years now, and nothing has raised an eyebrow. Let's make Dr Davis yogurt Part 1 - Enjoy! It can be a challenge to hold the milk at a high temperature for so long. every 3 hours at 100 degrees F. Fermenting for 36 hours therefore permits 12 doublings, rather than the single doubling permitted by brief conventional fermentation. With respect to what you have on hand, you could try the twin sauce dish trick to see if theres life as we know it. If you use coconut milk, you will need to add sugar, e.g., one tablespoon, to the prebiotic or use more sugar in place of the prebiotic, as there is no lactose to ferment in coconut milk. If you choose a pasteurized dairy product, there is no need for pre-heating. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. Thanks for getting back to me! Okay. Check the container Nutrition Facts. What if you could dramatically improve your body composition, balance your hormones, and even reverse the signs of aging just by eating one little food?My wife, Alyson and I already made a couple of batches and can't believe the difference in how we feel, and it's only been a couple of weeks.So what is it?It's a very particular type of yogurt, replete in scientifically proven strains of probiotics that you can whip up right at home.Today we're here, once again, with one of our very favorite doctors in the whole wide world, Dr. William Davis.Dr. Which is why I've opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. Add the probiotic starter - one of the below methods: a) Crush 3 BioGaia Gastrus probiotic tablets into a fine powder using a mortar and pestle, or other hard object on a clean, dry surface. I have followed the directions and am using a yogurt maker so I dont think temperature is the problem. EVER. If its based on trying this particular yogurt, thats a completely different situation. You might be the first to ask about the oil, so on we go. That (better) would depend on the objectives. and if so, what was the temp when the culture was added? I think that is your problem why dont you try making it again with a quart of coconut milk without sugar you can always add sweet drops once fermentation is done. re: I needed to stop yogurt after 30 hours. The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. L.reuteri is expected to ferment at temps up to 106F at least. Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. You may well be right. ________ Blog Associate (click for details). I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. If my statement is correct.. which I am not sure if it is.. then isnt this a man made product from a lab and not the actual bacteria as it would occur in nature? In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. You will also want to verify setting it on 180F actually holds it at 180F. . Since reading about the wonders of homemade yogurt on this site, I have been doing a lot of it at home. I stir in several drops of stevia Why not the WFMF sweetener? I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt? strains together as one ingredient, that means the oil cant be more than 33% of the 700mg (233mg, and is likely a whole lot less). Run that cycle unless you know you dont need to. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? It cures my daughter and husband's GI leaky gut problems along with aloe juice diluted as a drink and/or L Glutamine supplements. Also, some devices are pre-set for yogurt making but are set too high; if the device heats to 112 degrees F, for instance, it will kill, Do store your yogurt in the refrigerator where it is generally fine for up to 4 weeks. What am I missing? re: I think the first batch I allowed to get too hot and likely killed the L. reuteri., re: Do you think the goat milk is the issue?. Bad move. The jar on the left was heated and held for 20 minutes and produced consistent, firm, thick set yogurt. For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! I am having trouble getting my yogurt to be the right consistency. Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. Both my wife and I have noticed our hair getting thicker which is great but a blood test showed my red blood cells a bit out of whack. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. Mine comes out of the yougurt machine severely separated into curds and clear watery yellow whey. By the way, Ive written a new book about the intestinal microbiome that goes far beyond any other book before it, packed with prescriptive strategies to achieve all sorts of health effects. Place the yogurt in the fridge for at least 6 hours to set then enjoy. Ive been looking through the ingredients and it has hydrogenated oil in it, it is well known that these managed substances are very harmful to our gut biome, also it does not say if the sweetener is plant based which will be fine, or the other, I must say these ingredients make me very hesitant and will not partake until I am reassured otherwise, can anyone help me out here because I would love to give this a try. Dr. Davis shares how a 65 year old woman with skin blemishes annihilated her skin issues and now looks 35 as a result of this yogurt Awesome Resources! Before you begin it is important to sterilise theLuvele yogurt making glass jar, lid and any utensils you use, in boiling hot water. It may be a while before we have a predictable picture on that. Companies like BioGaia will perform clinical trials to make sure the CFU they are recommending are safe and does not cause any side effects down the line ( say 10 or 15 years later). Do you need to separate with a cheese cloth or coffee filter? Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. The only reason I am doing this is for the health benefits brought about by the 6475, so I add a couple crushed tablets with every subsequent batch just to make sure the 6475 strain is maintained. Looks like instant pot (small one at 3 quarts) works well here. Set to what temperature? Can this pot be set to more than 8 hours? And our result with that is about half yogurt that is thick enough to not pass through a wire mesh strainer, and about half a creamy liquid (presumed to be whey) that does pass. Greek yogurt because the whey contains the good bacteria., Could you post a link for that? From our feedback, this method produces reliable results. re: would be better choices than inulin or FOS.. Joan wrote: Its yogurt of any kind, in any combination.. Its also not fully clear, in the case of this yogurt, whether the benefits seen are primarily due to CFU amplification, exogenous metabolite generation, or some combination thereof; and then, what an ideal portion size is. William Davis: People think of human bodies as being nothing more than human. It is fineif the milk coolsdown below 42 or even goes cold, it justmustn't be too hot. John M stated, youve made a few batches of yogurt here have you experienced the anorexigenic effect after eating this specific L Reuteri strain of Biogaia Gastrus yogurt?. Stir until well-mixed. This means that when preparing your next batch, you simply replace the 3 crushed tablets with a third a cup of L. reuteri yogurt. I used that culture with 2 tablespoons potato starch and a quart of half & half in a yogurt maker set to 100 degrees for 36 hours for my first batch. Well see. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. Hi Bob: the yogurt maker does not have a pasteurization feature. MasteringDr William Davisshomemade yogurt made with the probioticLactobacillus Reuterihas been no easy feat. ________ Blog Associate (click my user name for details). Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). Additionally, dont use any of the other grains. I used a yogurt maker and sous vide with good results. So mixing those two, particularly post-ferment, is not likely a problem. In our aim to replicate half and half milk, we considered non-whipping pouring cream (with a lower fat content), a better addition to milk. Sorrymy additional info crossed your reply. 2. What culture? I rotate making 1 qt. You can check progress. This yields a thicker Greek-style yogurt. L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) what brand of milk, cream or half&half? Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions? My question is, what does this mean and is it good or bad? If we can develop some context here, I can at least make informed inquiries. At that time I noticed a significant decrease in appetite that has benefited me all these years, so I am not all that surprised to notice much more of a decrease. I used full fat 4% whole fat Chobani Greek yogurt as my starter. On the other hand, if the advice were (and is not) to get high CFUs of L.r. Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets. Assuming the finished product was refrigerated, it seems unlikely. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. Any unresolved dysbiosis might complicate guesses here, too. Iset the inner pot into a cold water bath in the sink to cool it off rapidly. Could it have gotten stronger? These tablets have mint and citrus flavoring. While I wander off and make inquiries on that, let me get more insight on the context, The possible benefits of these exploratory yogurts rest on a foundation of the core program, which is challenging to do on a vegan diet. Maybe if you had a buzz cut, I could see it, but if you have longer hair, I would think it would be a few months before you would notice anything.? When you make a half gallon at a time do you add more than 10 probiotics? I used 1 tablespoon of sugar also. While it is still warm or can it be done anytime.. 10. Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. Did heat the milk firs.t and then used yogurt setting at normal temperature, which tests at about 105 degrees Would it hurt to go to low, which seems to be about 95 degrees? We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, . If so, the recipe you are using (which is for Biogaia Gastrus L.reuteri strains alone), is not the same as the basic recipe that CEC has on their page: nostarch, 100F-110F, 6-8hours. Did test Instant pot temps with water bath with reliable thermometer. Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. ________ Blog Associate (click for details). re: I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine.. Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. Barb has overcome her own gut health issues through healthy eating. what added carbohydrate (e.g. Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. Ferment longer than 36 hours and the rate of microbial death begins to exceed the numbers obtained via doublings (likely due to competition for resources) and you can actually obtain, Do verify the temperature of whatever device you are using to maintain the fermenting temperature, as not all devices are accurate. For how long do you maintain it at 110 degrees? We have extra Gastrus standing by, just in case. I poured the slurry into the rest of the liquid, measured the temp, and it had gone down to about 90, so I put it on the Instant Pot yogurt Boil setting again until the temp raised up to 110. Do you get a lot of whey? ________ Blog Associate (click for details). ________ Blog Associate (click my user name for details). The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.). Dr. Davis and the Inner Circle team help people like YOU lose weight, improve health, increase energy and even turn the clock back on appearance. 15 30 1xJan 23, 2022. And it just requires one extra, but significant, step that has traditionally been used in yogurt making. (Take a look at your bowel flora analysis from Thryve, Viome, or Gut Zoomer, for instance, to see whether you have L. reuteriyou likely do not before consuming the yogurt.) Starting from tablets also has the challenge that its actually not all that many CFUs. Once rolling, the economies improve a bit, as starter can be saved off (and apparently frozen). My sister and I have been making reuteri yougurt for a month now, eating a little more than half a cup a day. Before we go on, if youre new to all this, here is Dr William Davis sharing about the significant benefits of L reuteri. The thickness of this yogurt is evidence enough. I use 8 crushed Biogaia Gastrus tablets in the initial batch, and then I use 2 crushed tablets added to 1/2 cup of the previous batch to start subsequent batches. Elements that might have the most bearing on gut motility would include: grain free, magnesium restoration, daily prebiotic fiber, and ample hydration. 4. 5.0 out of 5 stars Bought to make my own L. reuteri yogurt by Dr William Davis (Wheatbelly Undoctored) Reviewed in the United States on October 30, 2019. Therefore, this it really a food hacking exercise that can result in inconsistent outcomes. I have started a second batch in the yogurt maker with the cup I drew off at the 12 hour mark. My Luvele yogurt maker instructions make no reference to cultures and substrates. yogurt, but the results were entirely unsatisfactory. As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. Those proportions look correct to me, but Im no expert at this. Can I get an unflavored tablet/capsule? (I didnt save any of it.). As Robert has already pointed out, oats are strongly discouraged on this program. Those effects include: Put all these effects togethercaloric reduction, increased skin health, increased bone density, fat loss, muscle gain, reduced insulin resistance, etc.and you have one of the most powerful anti-aging, youth-preserving strategies I have ever come across. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. We have, just today, one report of yes on the Undoctored blog. are reporting the effects listed above. What presumptions are those instructions making about cultures, and substrates (liquid base, and any added carbohydrate)? A method for treating inflammation in inflammatory bowel disease, comprising orally administering gastronintestinally to a human conditioned medium from a culture according to claim 1. re: Also wondering if I put a particular strain of bacteria into my gut in a high count could that perhaps have consequences on the other bacteria in my gut since they have a relationship?. Pour the milk into a large clean saucepan.2. Do you have any suggestions? How long was the ferment, and for extra credit, what temperature? re: Do you need to separate with a cheese cloth or coffee filter?. My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need. Should I try and stop the yogurt maker before I see that clear separation? Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar. Such a response is a presumptive test for SIBO: The Prebiotic Fiber Test An adverse response says almost nothing about any given prebiotic fiber. Place the cover lid on top. Gather all your. Put in machinepulled off cup after 12 hours [kinda resembled slightly thickened milk at that point] and let the machine go for another 12 hours. I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch + I added blueberries when I was plating this for breakfast. I agree with the 50:50 ratio. Any particular named program? Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. Tracey Baca wrote: What should I look out for that implies failure?, re: Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times.. Anyway, it probably wont surprise you that yours is the first such report thats come to my attention, and without a clear picture of the overall dietary context, I probably cant speculate usefully. Saliently, theres more live culture than transfat. re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. Is it normal to have a YELLOW top layer? It appears that the lactose is lower in heavy cream vs. H&H or full-fat milk. Now I have all I need to make the L-reuteri yogurt. Consume one-half cup per [] The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over. Heating and holding milk at 82 C (180 F) for 20 minutes (or longer) denatures the milk proteins so that they bind and set together. For instance, the original post cites 1 quart of half-and-half and 1 T of inulin with 10 tablets, but posts below have much higher quantities of liquid with 10 tablets. Given the extraordinary thickness of the end-product, it is likely that trillions of CFUs are present, sufficient to convert the soupy liquid of your starting milk, half-and-half, cream, coconut milk or other starter to rich, thick yogurt, sometimes thick enough to stand up on a plate. Do you stir it in, or pour it all off? A little research showed that lymphocyte numbers are increased following oral delivery of Lactobacillus caseu which is evidence that probiotic stimulation can increase the size of lymphocyte populations. When is the ideal time to separate the whey from the curds? And what was the temp when the L.r. Bob, Thanks for replying so quickly. Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the. Bone is going to take some time. I read that you should not do. SIBO Yogurt - Dr. William Davis SIBO Yogurt by Dr. Davis | Mar 20, 2022 | Microbiome | 43 comments SIBO, small intestinal bacterial overgrowth, is everywhere. And thats part of why I asked about the dietary context. And still do 14 hours. It does not produce lumpy yogurt. But even on a pessimistic evolutionary view, MotherNature doesnt much care about us one way or the other once we reach about twice reproductive age. I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water. Well, with my current process (using 2 thawed ice cubes worth of saved frozen yogurt or whey, per quart, as starter), Im getting almost zero whey to drain off. Read more Verified Purchase Use for my L. Reuteri yogurt making. re: and then I started getting bloating and gas pains.. Hair and skin effects are reported anecdotally. Upset stomach,gas, etc. Meet with Dr. Davis . ________ Blog Associate (click for details), Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker stays at 43 degree centigrade)- twice and it is totally liquid. When you try the L.reuteri yogurt, the goal is to have only the strains found in the Gastrus tablets. April 13, 2018 Bob Niland April 14, 2018 April 20, 2018 April 20, 2018 One of the challenges with coconut milk/cream-based recipes is that these dairy substitutes dont contain enough simple carbohydrate for the bacteria to metabolize to the desired degree. The counts are further increased by performing fermentation in the presence of prebiotic fibers. . ________ Blog Associate (click my user name for details). William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. PM me on FB if you want to discuss this more. Dont know yet. An do you leave the lid on? Fingers crossed. This is recent, still being enhanced, and is not in any of the books to date. batches to 48h, and accidentally to 54h, so the recipe is tolerant of over-time. ________ Blog Associate (click for details), Can I use only cream or has to be half and half?