The growth curve of L.reut vs. temp, like most probiotic bacteria, is a shape. Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. Making our Lactobacillus reuteri yogurt should be easy and require very little effort. CFU amplification is the leading explanation for the generational capability. The yogurt is also really nice/tasty/smooth though it did take a few . re: I needed to stop yogurt after 30 hours. -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 Not sure what to do. When is the ideal time to separate the whey from the curds? These are two of the potential issues with dairy (specifically random North American bovine diary, presumed to be casein betaA1, which is provocative to some people). re: Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter., It can be saved indefinitely for starter use by freezing, and ice-cube form might be ideal, as one cube starts one quart. I crushed the tablets and combined with inulin, then set aside. 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. Did you add the tabs whole, or crush them first? I say this because many years ago I got my Dad a yogurt maker that didnt work very well. Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. Can you suggest some starting details for me? Yours looks good. All declined an invitation to taste. SIBO Yogurt - Dr. William Davis - Sports Nutrition World Sign in Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Saturday, March 26, 2022 Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Home Weight Loss SIBO Yogurt - Dr. William Davis Weight Loss Any less than that and it is not thick enough. Share your ideas, comments and photos at the end of this post :). - I started doing that (instead of the lid) because the lid adds almost 2 of height to the pot, creating some clearance issues in my fridge. I didnt notice this at first. Read more Verified Purchase Use for my L. Reuteri yogurt making. (I drink it, but . The lowest it will go to is 104.. Do you think the goat milk is the issue? So the coconut recipes in development have lately been adding actual sucrose (table sugar; glucose+fructose). Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic As Recommended by Dr William Davis Super Gut, MD Cultured Dairy Low and Slow Yogurt Lactobacillus : Grocery & Gourmet Food Grocery & Gourmet Food Dairy, Eggs & Plant-Based Alternatives Dairy & Plant-Based Yogurt Kefir One-time purchase: $52.99 ($189.25 / Ounce) At what point do stray environmental microbes spoil the culture? It could be something more serious, like ulcerative colitis or Crohn's disease. My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need. Bonus, this is delicious!16. Temperatures above 43 C will kill the L. reuteri strains. Would a tablespoon a day do it?. Dont worry: The end-product should have little remaining sugar, as it is fermented to lactic acid. Thanks for your input, I tried making yogurt previously and it didnt seem to work. So the problem is likely not due to that, perse. Sorrymy additional info crossed your reply. Cannot live without it! Very odd. As I mentioned earlier, weve made conventional yogurt with goat milk using pretty primitive equipment. . Black spots, and of course obvious mold growth. I just wondered if I was losing the good stuff when I drain it to make it thicker. 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. ________ Blog Associate (click for details). Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. I have followed the directions and am using a yogurt maker so I dont think temperature is the problem. The method is below. 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. Assuming the finished product was refrigerated, it seems unlikely. So lets list some of the tripping points to help avoid ending up with a liquid mess that fails to yield all the wonderful benefits of this microbe when restored to your microbiome. Take care removing it and allow the water to drip into the water bath, instead of your bench.14. I was really hoping for the yogurt maker to work. Depending on themilk you used, your yogurt may have a thin layer of cream on top. 1 quart half-and-half. Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. That data has been referenced in other yogurt threads here, and discussed on the subscription forum. Heres the system I use. Today, Im trying this using the oven method, but my oven gets cold after an hour, so Im heating it every 1 1/2 hours. The lowest it will go to is 104. Let me rephrase that, then. We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt ? Pour the mixtureinto the jar of milk and whisk to incorporate. As it happens, Coagulans & Reuteri do coexist in the SIBO yogurt blend, for which a bargain temperature has been worked out, and relative population drift over a very few generations is not thought to be an issue. To ensure the L reuteri strains stay pure and uncontaminated, we recommend re-inoculation not occur indefinitely. I still have 29 tablets left and Id like to try again, but Im a bit gun-shy the tablets, inulin, and half and half were all an expensive failed experiment! Making yogurt generates a product with overt effects in adults. In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? ________ Blog Associate (click my user name for details). . Lactobacillus reuteri from the whey strained from each previous batch. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. Reuteri ATCC PTA 6375. As far as OVits not my first choice, but if I buy a gallon I can get the non-UHT. Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). What works best for me is 8 crushed tablets and 2 tbsp. 10. What brand and model? It was quite tasty not too tangy Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter. Merely avoid consuming any of the initial batch, and treat it all as starter for production batches, thus diluting the amendments by another 12 or more (144total). What am I missing? Its just the yogurt. Theres more than one potential issue to untangle here: what yogurt? Is that true? So far it has made two excellent batches using the starter batch version, and four excellent (and one not so hot) batches using the subsequent batch version. Yes, but likely less so in short ferments, and more so in longer ferments. Of course Ive never gotten an answer from a doctor about it. With our pouring cream and milk mixture we set out to make 2 batches of L. reuteri yogurt; one with heated milk and one with milk straight from the fridge (our control batch). ________ 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. 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. If its based on trying this particular yogurt, thats a completely different situation. The effects could be due to that, and/or the fact that yogurt making also results in exogenous production of strain metabolites. Our research into developing the, 2 tablespoons pure organic inulin powder (or prebiotic powder of your choice), , crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch, Before you begin it is important to sterilise the, Click here for our delicious, step by step. I use 12-14 hours at a very steady 100F to make a firm and very tasty yogurt using 8 crushed tablet in a 1/2 gallon of whole milk plus 1/2 cup of HWC. 11. 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. Again, we made 2 batches. This is not a fiber or carb or resistant starch issue; it is an issue of all the harmful substances contained in any grain, oats included. Looks like instant pot (small one at 3 quarts) works well here. Also, I have no familiarity with how promptly reactions occur with the various common dairy intolerances (and search pulls up too many results not on topic). There are probably many ways to make this yogurt and yield the bacterial counts you desire. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? And this yogurt is so much richer and better tasting than products you buy in grocery stores. I dont know what effect that would have, if any. ________ Blog Associate (click my user name for details), It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). I used a yogurt maker and sous vide with good results. yogurt, but the results were entirely unsatisfactory. ________ Blog Associate (click my user name for details), Wow. If youre familiar with BioGaia Gastrus probiotic tablets, youll know how expensive they are! Kinda cheesy tasting. Putting oats in this yogurt would be analogous to putting a hemlock dressing on your salad. Do you get a lot of whey? ________ Blog Associate (click my user name for details). Defiant Health Radio with Dr. William Davis William Davis, MD Health & Fitness 4.9 48 Ratings . It is possible they contribute to the unreliability / inconsistent results. Can I just pour it out? Daniel Sherman wrote: Did heat the milk firs.t. My sister and I have been making reuteri yougurt for a month now, eating a little more than half a cup a day. Hair grows maybe 1/2 inch monthly. In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. Can you suggest some starting details for me? Our customers confirmed that our homemade half and half looked different to yogurt made with store bought half and half milk. I say restored because 96% of people have lost this microbe for a variety of reasons. ________ Blog Associate (click for details). You may well be right. Thanks for the report, and thanks also for bringing up, re: but a blood test showed my red blood cells a bit out of whack. I am going to try fermenting longer and see what happens. Although I experimented with re-inoculation years ago, I no longer recommend it. 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. 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?. Then add the remaining liquid and stir. Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. I stir in several drops of stevia Why not the WFMF sweetener? I assumed that it was due to cross contamination, I then started sterilizing my tools and now my yogurt just doesnt form at all. I am game but not sure what I am doing wrong. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). Heres the product details page on their site for the USA product. Megan wrote: For how long do you maintain it at 110 degrees?. Whether to consume the whey is your call. 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). ________ Blog Associate (click my user name for details). Did 4 more boil cycles but temp only raised to about 160 at highest. 9. Once rolling, the economies improve a bit, as starter can be saved off (and apparently frozen). Just looked at the batch of yogurt [?] Has anyone noticed this effect? After sitting in the refrigerator, the curds dry out and become a semi-solid mass. Had very good luck making my first batch with an Instant Pot Used 2 quarts of grassfed organic milk, a couple of teaspoons of inulin, and about 10 L.R. And the tabs add a trivial number of CFUs compared to whats in even a tbsp of a prior batch of progurt. Their business arrangement with Biogaia may preclude it. Mix thoroughly and make sure the prebiotic and sugar are dissolved. So mixing those two, particularly post-ferment, is not likely a problem. Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. what brand of milk, cream or half&half? It also yields a thicker, richer end-product. Cheese cloth is generally preferred. Don't worry. 24-36. Also note; we have spoken directly with BioGaia in Sweden who are the manufactures of the L Reuteri probiotic, and they themselves strongly point out that L Reuteri was not designed or developed for making yogurt. How could you notice thicker hair after so short a time? Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. But this is how I did it: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goats milk/cream, sheeps milk/cream) 2 tablespoons inulin (or unmodified potato starch or other prebiotic) 10 tablets of BioGaia Gastrus, crushed. You want to verify it does not exceed 110F by more than a couple degrees because it ruins the fermentation. It simply didnt make much yogurt. 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. Pour the slurry into the jar with the milk and whisk to incorporate. 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. Effectively, if true, what is being ultimately suggested here is that a home made yogurt can fix a great deal of the obesity in the entire world! Potato starch was terrible. I just tasted it, it is fabulous. If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. Im still not clear if that includes the L.reuteri yogurt under discussion here. re: Has anyone on this blog so far experienced the Biogaia Gastrus tablets. re: I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110.. I see web pages for the UHT variant with VitaminD added (and its not at all clear to me why they would do that, nor am I sure it doesnt matter). I would like to participate in this L.reuteri experiment, but strongly suspect dairy as fuel for an auto-immune response. Would a tablespoon a day do it? Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. ________ Blog Associate (click my user name for details). What strategies are needed to maximize the yield from a box of Gastrus? Could it have gotten stronger? I do my best to just avoid it. [not UHT], Also, does that OV milk have anything in it other than milk? Ive been pulling off cup for this, which may be more than is needed. Pour the milk into a large clean saucepan.2. Dr. William Davis (IG: @drdavisinfinitehealth) is a renowned preventive cardiologist and author of the groundbreaking #1 New York Times bestseller Wheat Belly.He's also written three other New York Times bestsellers and several other books including Undoctored, which is the book we discussed the first time he was on the show.. Today we're chatting about Dr. Davis' latest book, Super Gut . When you try the L.reuteri yogurt, the goal is to have only the strains found in the Gastrus tablets. re: Do you need to separate with a cheese cloth or coffee filter?. 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.). b) Add 1/3 cup of L. reuteri yogurt or whey from a previous batch (frozen and defrosted may be used) to the slurry and mix in. I have not noticed any increase in the anorexigenic effect that I noticed back in Oct 2011 when I started the grain-free added-sugar-free lifestyle. Ive been using 24-36 for dairy-based Gastrus yogurt. Dont get too caught up on the precise temperature. Barb has overcome her own gut health issues through healthy eating. Then refrigerated. Is it normal for homemade yogurt to smell so bad when first made? Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. (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.) So I have been amplifying bacterial counts by making yogurt. Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience? The inulin will cause an inconsistent texture in the slurry. Some claim that 24 hour yogurt can contain ~700 billion CFUs per cup. Its also worth mentioning, for those not using a temperature-regulated heating method, that any excursions above about 117F may impair the culture. ________ Blog Associate (click for details). Were going to try Native Forest Simple. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. However, may people still struggle with inconsistent results. Such a response is a presumptive test for SIBO: The Prebiotic Fiber Test An adverse response says almost nothing about any given prebiotic fiber. https://cuttingedgecultures.com/lr-superfood/, Making L. reuteri yogurt with coconut milk, I was wrong: Young people SHOULD obtain L. reuteri. Did test Instant pot temps with water bath with reliable thermometer. It averages 10-12% fat, which is more than regular milk but less than regular cream (and it cant be whipped). Or what else would you suggest? Im not expecting problems. Even better, filter through a coffee filter or cheesecloth placed into a colander; place the setup into a large bowl or pan and allow the whey to drip out over 4-6 hours, lightly covered. 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. TranscendingMS 131 subscribers Subscribe 8.3K views 7 months ago In this video we will make Dr William Davis yogurt in real time. If you give it a try, be sure to come back and report your experience. Perfect yogurt. Greek yogurt because the whey contains the good bacteria. can I use the same technique but use an Instant Pot with the yogurt feature or a yogurt maker? ________ Blog Associate (click my user name for details). The yellow liquid is maybe whey? But, I thought the L Reuteri die at temps above 109, Im unclear on exactly what you are responding to, so let me just address, re: But, I thought the L Reuteri die at temps above 109. And 70% or so of US oats are also contaminated with OchratoxinA. Upset stomach,gas, etc. I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. Batches started with saved yogurt get a much firmer head start, so to speak. The method is below. I also use 2 tbsp. WILLIAM DAVIS, MD, is a New York Times bestselling author and a cardiologist who advocates unique, insightful, and cutting-edge strategies to help individuals discover the health hidden within them. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. Both samples were otherwise treated identically; they were heated and held for 20 minutes, had the same amount of prebiotic powder and were incubated for the same length of time. Dr. William Davis is a leading authority on L reuterii yogurt and its many health benefits, and his yogurt recipe is the perfect way to get started! When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. Dont pre-heat. Have We Discovered the Fountain of Youth? It is based on the Docs comments, tweaked a bit for what works best for my setup. re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. Its hard to deny its worth getting into you! We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. Maintain the mixture at 100 degrees F. This can be accomplished with a yogurt maker, Instant Pot, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range. To ensure the yogurt stays abundant with the L. reuteri strains, and not a breeding ground for other, unwanted bacteria, we recommend starting a fresh mother batch after 4-5 re-inoculations. In the WB/Undoctored program, dairy elimination is one of the top options for addressing a weight loss stall. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. 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.

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