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). Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? April 13, 2018 Bob Niland April 14, 2018 April 20, 2018 April 20, 2018 So I poured it off into a couple of ice cube trays, froze it, and plan to use it as starter for some coconut milk yogurt experiments. . re: My question is, what does this mean and is it good or bad?, Insufficient data so far, and I havent studied lymphocytes at all (its not a marker we routinely track in the program). Davis started his own wheat-free experiment and asked his overweight, diabetes -prone patients to do the same. 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. Pro: it likely contains just as much probiotic and metabolite content as the yogurt. Saving some as starter is a different matter, as sensory qualities dont matter, just viability of the L.reuteri bacteria. After sitting in the refrigerator, the curds dry out and become a semi-solid mass. A friend referred me to this blog and Ive practiced making 1/2 gallon of yogurt. 9. The key is to not let the mixture vary a lot, especially being careful to not exceed 110 by more than a couple/few degrees. I have since read the Wheat Belly book and started that journey and am starting the Super Gut book now. ________ Blog Associate (click for details). What culture? It was so thick that it was almost pointless to strain it for the excess whey. Including me. Let's make Dr Davis yogurt Part 1 - Enjoy! Dr. Davis Infinite Health Inner Circle I wondered if making a half gallon if you need more. re: Its just the yogurt. re: I used my Instant Pot Ultra, with the custom setting. Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. I just started our first L.reuteri yogurt batch using thawed-out frozen goat milk taken from our Dwarf Nigerians last year, so I dont yet know what to predict. 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. Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt Abel James 50.1K subscribers Subscribe 549 17K views 1 year ago Fat-Burning Man Show What if you could dramatically. I dont mind making expensive yogurts but if the home made yogurt doesnt work why bother? 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. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6.. I am experimenting with using a larger amount of milk pulled from the pasteurized mixture in a mug and then using a hand blender stuck down in the mug to forcefully dissolve the inulin/gastrus powder into the milk. Condensation will have collected under the cover lid during fermentation. There are several reasons why anyone might be avoiding dairy, which is why the coconut milk versions of the recipes have been in development. Then add the remaining liquid and stir. Consume one-half cup per [] . ________ Blog Associate (click for details). I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt Theres more than one potential issue to untangle here: what yogurt? Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. re: I dont understand the 24-36 hours mentioned here.. re: Once the process finishes,, how much yogurt did you end up with?. Stir in remaining half-and-half or other liquid. It could be something more serious, like ulcerative colitis or Crohn's disease. Do begin by making a slurry of a couple tablespoons of yogurt from a prior batch or other source of bacteria (e.g, crushed Gastrus tablets, contents of one Osfortis capsule), a couple tablespoons of half-and-half or other liquid, 1-2 tablespoons prebiotic fiber; mix well. Same species (E. coli), different strainsstrain specificity can be a critical factor. - 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. In the Wheat Belly / Undoctored program context, however, is doesnt very much matter, as the prebiotic is considered beneficial, and the small amount that might be left unfermented in a portion of yogurt would make no real contribution to the 20grams/day we deliberately endeavor to consume. Wheat Belly / Undoctored covers a lot more than NGNS (or NSNG, which seems to be the more common abbreviation, and is strongly identified with Vinnie Tortorich). Tasty, too. What works best for me is 8 crushed tablets and 2 tbsp. Could it have gotten stronger? We have been consuming both as well. One last question do you put the pot that you showed us in the picture of your yogurt in the stove? ________ 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. Greek yogurt because the whey contains the good bacteria. If you dont want to use inulin, unmodified potato starch works. Iget nervous if the temps gets out of an approximate 96-106F range. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. 1. We have extra Gastrus standing by, just in case. Some claim that 24 hour yogurt can contain ~700 billion CFUs per cup. Did the initial hearing to 180 and then waited until milk settled at 105. Again, we made 2 batches. 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. Whether to consume the whey is your call. re: would be better choices than inulin or FOS.. Pour the milk into a large clean saucepan.2. Our customers confirmed that our homemade half and half looked different to yogurt made with store bought half and half milk. This has been a success for me so far. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. Do you get a lot of whey? I am going to get some inulin. Thanks so much for your insight, Val, Valiegirl wrote: 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?. Not clear. 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. He is Chief Medical Officer and co-founder of Realize Therapeutics Corp. that is developing innovative solutions for the disrupted human microbiome and author of the book Super Gut. Yep. We havent experienced any of the benefits, especially more love, patience and empathy for our fellow man (the one we needed most!). It does not produce lumpy yogurt. I found that 12 hrs at 110F is about right. Were any other inflammation, immune or infection markers checked? Were going to try Native Forest Simple. homemade yogurt made with the probiotic, has been no easy feat. Fermenting coconut milk is much fussier and a continual precise control over temperature will be required, e.g., one of the other devices. It completely separated into curds & whey. re: 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). If it were possible for them to make a take-once preparation, their shareholders would freak out if they did. ________ Blog Associate (click for details). Fix Your Microbiome to Lose Weight and Age in Reverse | Dr. William ________ 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). Im going to make another batch with Trader Joes coconut milk that doesnt have the food additive in it and see if that makes a difference. re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. One more question Bob, so if one uses the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt? Kirkinportland wrote: My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours?, Answered where asked earlier. Do cover your yogurt lightly during fermentation to minimize fungal contamination, e.g., plastic wrap or a loosely-fitting lid. I have had a lot of success. Ive tried making this x2 with no success. We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. If your experience is based on commercial yogurts, thats one thing. Any less than that and it is not thick enough. Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. We routinely refrigerate the finished product, so as to slow/stop the reaction. ________ Blog Associate (click for details). Anyway, we arent quite sure where well end up with incubation time and amendments in the L.reuteri project, but chances are its going to need more than 8hours. ________ Blog Associate (click my user name for details). Did 4 more boil cycles but temp only raised to about 160 at highest. Should I start over with a new batch? We got a couple of candy thermometers to measure the temps and discovered his yogurtmaker, when set on 110F, was keeping the mixture at 120-125. A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. I dont understand the 24-36 hours mentioned here. Idont know how soon well know something. Pour1/3 cup of preheated and cooled milk into a small ceramic bowl.7. Its also worth mentioning, for those not using a temperature-regulated heating method, that any excursions above about 117F may impair the culture. This means that when preparing your next batch, you simply replace the 3 crushed tablets with a third a cup of L. reuteri yogurt. And what was the temp when the L.r. I dont if there are any rules for this, but I have made a few batches that were a little over a gallon. The deleterious effects of oats are nearly as bad as wheat. One tablet consists of a minimum of 200 million live L. reuteri Gastrus. Not sure if theres anything in itnothing on the label. Im still not clear if that includes the L.reuteri yogurt under discussion here. re: but it morphs into a cottage cheese consistency I dont like.. Lisa Killingsworth wrote: Id like to know if it is OK to combine the two yogurts in the same container for refrigeration?. Its just the yogurt. 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). inulin, sugar)? Conversation with Gut Health Expert - Dr. William Davis. - Hellowater ________ Blog Associate (click my user name for details). What am I missing? Many of them contain emulsifiers and other stuff that can potentially interfere with fermentation. My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need. If the milk accidently boils briefly, dont panic reduce the heat and continue. Frozen, sauces, any and all combinations, in any recipes, all brands. I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. 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. It also yields a thicker, richer end-product. thats been in the fridge for 8 hours. Its yogurt of any kind, in any combination. And then, a prompt reaction tends to suggest that youve got a dysbiosis. These strains may just be slower metabolizers. If the process needs more bugs, you need to start over. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. The Dr. Oz Show: Wheat Belly 10-Day Grain Detox, Deepak Chopra: Dr. Davis and Deepak Chopra sit down to discuss his Wheat Belly Total Health Book. Now I have all I need to make the L-reuteri yogurt. re: Maybe my Instant Pot is malfunctioning and temp is too high now., That would be relatively easy to check with a pot of water and a digital probe thermometer, re: Should I buy a Sous Vide or yogurt maker?, A sous vide would likely provide a full range of target temperature controls, currently from 97-122F for the exploratory progurts. 24-36. And still do 14 hours. Jo-Anne stated: One last question do you put the pot that you showed us in the picture of your yogurt in the stove? The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. You may well be right. The lack of CFU info in particular doesnt allow me to even guess on the likelihood of first batch syndrome. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. It did not say in the recipe to add sugar. Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. So I have been amplifying bacterial counts by making yogurt. I used molasses as the added substrate. Ill be making some myself. The only noticeable difference was the jar with 3 tablets formed a pocket of whey separation. Make sure the temp has fallen below 115F/46C before adding the culture. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). And it just requires one extra, but significant, step that has traditionally been used in yogurt making. do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? Dr. William Davis: Everything To Know About Healing Your Gut Its a go-to staple prebiotic fiber in support of gut flora cultivation. Just as ingesting prebiotic fibers increases bacterial counts in your intestines, so it goes in making yogurt, as well. re: separated into a LOT of whey with a little not-great-looking yogurt on top., If you want to explore that: . To Make L. Reuteri Yogurt - Undercoverjetsetter.com Kinda cheesy tasting. This "yogurt" fermented with two unconventional strains of Lactobacillus reuteri achieve effects that include: Smoothing of skin wrinkles due to an explosion of dermal collagen Accelerated healing, cutting healing time in almost half Was 108-109 at that point. ________ Blog Associate (click my user name for details). I noticed no issues with keeping it that long. Most people do it right away, while the batch is still warm. Cover the milk & let cool to below 42C (107 F). Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel . This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. You might be the first person to ask on any of the blogs, or in the subscription forum. My impression is that volume of the resulting product is slightly higher than the starting amount + starter, as theres usually more than I expect in the brew pot after filling the final storage jars. Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. Super Gut - Protein Power (and in what month, to be delivered to what region). 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. Bone is going to take some time. Here is a summary on the Lactobacillus reuteri yogurt that I have been talking about over several blog posts, all put together for ease. (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 guess Im coming at this from a different direction! It is necessary topurchaseorganic milk to guarantee no antibiotics are present. He asked them to eat those. Additionally, dont use any of the other grains. Commercial yogurts are usually loaded with residual sugars (not just lactose), and may or may not have live cultures by the time you consume them. Robert Rominger wrote: Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge?. Filed Under: DIY Healthcare, Health Information Tagged With: diy health, diy healthcare, diyhealth, diyhealthcare, dr william davis, probiotic, reuteri, undoctored, yogurt About Dr. William Davis William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. 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. ________ 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. Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker from Mercola), stays at 43 degree centigrade)- twice and it is totally liquid. The unique probiotic benefits of L reuteri yogurt Batches started with saved yogurt get a much firmer head start, so to speak. Some people even heat their materials, e.g., in the oven, to kill any contaminants. 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! Luvele machine, set at 40 degrees Celsius. Dr. Davis takes the time to answer questions, to share successful examples and suggest alternative paths that can support you in your . Dr.Davis has suggested that consumption in late stage pregnancy might not be wise. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. If we can develop some context here, I can at least make informed inquiries. (Our last flow cytometry run yielded a live count of 262 billion.) I have not observed any substantial health benefits by ingesting the tablets. ________ Blog Associate (click for details), Can I use only cream or has to be half and half? Here are some tips for assessing success and troubleshooting problems. Thank you. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. I havent run into starter exhaustion, but have been adding one crushed tablet to every 5th batch made from starter (just as a precautionary measure we really dont yet know what the generational limit is, nor precisely what might threatenit). Thank you! Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. The color does change a bit from the starting liquid, but is not an obvious yellow. Amore interesting question is: what does the bacterial population and metabolite profile look like at various times during the ferment? Should I try and stop the yogurt maker before I see that clear separation? ________ Blog Associate (click my user name for details). Do this by boiling a kettle and carefully pouring the hot water over the equipment. Is it possible to be allergic to yogurt but not other dairy? Their business arrangement with Biogaia may preclude it. re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. Sorrymy additional info crossed your reply. Heres an earlier variation: 2019-09-06: Making L. reuteri yogurt with coconut milk that is no longer the current recommendation and which illuminates the challenge of posting developmental recipes to the blog, as the older articles dont get updated. It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. what yogurt machine, nominal temp, temp regulation? Lactobacillus reuteri from the whey strained from each previous batch. but helped). Yes, but some of those pots are not calibrated very accurately. then bring it down to 110, stir in the The Biogaia Gastrus tablets and inuline then put the pot in the oven with the light turn on an just let it go for 24h? ________ Blog Associate (click my user name for details). Yep. The CEC recipe is going to make a yogurt, and not a progurt, so to speak. Should I have just taken 1/4 cup of this runny mushy goop and tried to make a whole new batch from that? That (better) would depend on the objectives. I should be clear here that I am a total newbie to yogurt making and even yogurt consumption. Heres what I did: * I quart of organic half-and-half (Stonyfield Farmsseems to be ultra pasturized, could that be the problem?) A typical not-too-fine mesh strainer might also suffice. ________ Blog Associate (click for details). Before we go on, if youre new to all this, here is Dr William Davis sharing about the significant benefits of L reuteri. This, of course, assumes the oven leaks the correct amount of joules to maintain the interior of the oven at 110 degrees F. For smaller batches (one loaf-sized pan) I have calibrated a cheapo toaster oven that will keep the fermenting mixture right at 110 degrees. How does adding 10 to the batch affect the flavor of plain yogurt? It is possible they contribute to the unreliability / inconsistent results. What brand and model? 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. Dr. William or Bill Davis is a cardiologist, a New York Times #1 bestselling author of the Wheat Belly book series and is the Medical Director and founder of the Undoctored program including the Undoctored Inner Circle, where he helps individuals take back control of their gut, health and lifestyle. Thanks again for your response. We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. Once rolling, the economies improve a bit, as starter can be saved off (and apparently frozen). That way I can completely ignore it all day, while the oven stays at a steady 110F. Once the culture has been added, I would suggest avoiding boil settings on these pots. ________ Blog Associate (click for details). And the tabs add a trivial number of CFUs compared to whats in even a tbsp of a prior batch of progurt. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines. 1. Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. I always heat the 1/2 gallon of milk (plus 1/2 cup of HWC), to 180F and hold it there for 10 minutes, before letting it cool down to 110F and fermenting for 14 hours. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? As the milk cools, a layer ofskin will form on the top. I stir in several drops of stevia Why not the WFMF sweetener? Dr. Davis Infinite Health - YouTube Run that cycle unless you know you dont need to. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. does it offer a pasteurization cycle? Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. Traditional yogurt making practises have always heated the milk first.