Ive found that with full fat cream and 1/2 & 1/2 I have successfully made yogurt. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. That got me thinking more about fermentation substrate and I found the above research this morning. They may or may not have performed lifetime outcome studies in their rodent models. People who consume 1/2 cup per day of this preparation (mixed with blueberries, strawberries, etc.) Is it a preference? Neutrophil % low at 32.4 and Lymphocyte% high at 55.6. 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? If your experience is based on commercial yogurts, thats one thing. (I didnt save any of it.). I hope this helps you! Using my method of fermenting with addition of prebiotic fiber and an extended fermentation period of 36 hours, bacterial counts are boosted into the trillion CFU range. ________ 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. 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. How did you perform the cool-down? 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. Thats one advantage to pulling starter about halfway through. 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). I made mine with a quart of full cream and a quart of 1/2 & 1/2. ________ Blog Associate (click my user name for details). Once the culture has been added, I would suggest avoiding boil settings on these pots. Grains, of any kind, in any form, are harmful. 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. Other L. reuteri strains may mimic these effects, but we simply dont know that for certain, as the studies have not been performed. Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes. No one really wants to eat thin and separated yogurt, do they? Make sure the inulin and the crushed-to-a-fine-powder Gastrus tablet are dissolved completely before you add them to the 110F milk/HWC mixture. There is no harm leaving it in. 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. Biogaia also has the usual merchandising tension of needing to recover investment and have an on-going business model. To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. re: 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.. Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. For anyone needing to assess their status, the lab markers which there are specific program targets are found here. Ill give it a few days and hopefully, someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt I am particularly interested in the anorexigenic effect.. You stated, I steeped whole oats in this quart of yogurt. Jo-Anne stated: One last question do you put the pot that you showed us in the picture of your yogurt in the stove? I noticed no issues with keeping it that long. Add the crushed probiotic powder to the milk & inulinslurry and mix in. Pour the slurry into the jar with the milk and whisk to incorporate. Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. It can be a challenge to hold the milk at a high temperature for so long. Batches started with saved yogurt get a much firmer head start, so to speak. Super Gut: An Easy Approach to Healing SIBO | Dr. William Davis Lindsey Elmore 8.46K subscribers Subscribe 2.9K views 10 months ago Dr. William Davis, cardiologist, and author of the #1. Pour the remainingmilk into the yogurt making glass jar.8. .) 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? I say restored because 96% of people have lost this microbe for a variety of reasons. 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. All declined an invitation to taste. ________ Blog Associate (click my user name for details). Or you have been exposed to glyphosate that, while an herbicide, is also a potent antibiotic that kills off healthy microbial species. So if any of the damaging dont-cares can be beaten back by simple steps, you can either choose to address them, or brighten some Malthusians day. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%2001b_zpsr8ymlvfv.jpg, http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%2001c_zpsrbaaz8op.jpg. It seems as if BioGaia has changed the formula or a large batch of their stock has been exposed to heat and doesnt come alive. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. As the milk cools, a layer ofskin will form on the top. Thank you for your 2 cents worth. Their avenin protein is an analog of wheat gliadin. I crushed the Gaia tabs with mortar and pestle. Expand the Ingredients as needed to confirm: Ingredients Bulking agent (isomalt), L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475, fully hydrogenated vegetable oil (palm), flavour enhancer (ascorbic acid), mandarin flavoring and mint flavoring. Rebecca Kennedy wrote: I vaguely recall Dr Davis addressing breast cancer & the yogurt., You recall correctly: 2018-06: Who should NOT do the L. reuteri yogurt? This hasnt been posted to the Blog that I recall. 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. We have made conventional yogurt with their milk previously. Ill probably put together an FAQ on it in a couple of weeks. I added 2 tablespoons of inulin and 1 tsp of XOS, but then I decided on a whim to add a tablespoon of dextrose (glucose). I was just curious to see if you knew anything about that. Whether to consume the whey is your call. All I get is a liquid.. The results speak for themselves. You can set the temp and time for either 6 or 8 hrs. No cream. Just ask the Doc. Most people do it right away, while the batch is still warm. They just say to avoid yogurt. Remove from the stove5. Temperatures above 43 C will kill the L. reuteri strains. Got it. 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. The inulin will cause an inconsistent texture in the slurry. 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? Potato starch was terrible. The yogurt is also really nice/tasty/smooth though it did take a few . Heres the system I use. Hair grows maybe 1/2 inch monthly. 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. re: I would like to participate in this L.reuteri experiment, but strongly suspect dairy as fuel for an auto-immune response., Dairy reactions broadly fall into several categories: lactose: largely metabolized whey: largely fractionates and could be discarded casein beta A1: use bovine A2 or non-bovine milk hormones: seek non-medicated herd, but we are talking about nursing female animals, after all, so theres a limit to what can be done about that ________ Blog Associate (click my user name for details). I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. His blog wheatbellyblog has been visited by millions of people. I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine. Just as ingesting prebiotic fibers increases bacterial counts in your intestines, so it goes in making yogurt, as well. We used unhomogenised organic milk. Joan wrote: Theres so much talk about yogurt being good for you but I have always found it makes me sick.. what added carbohydrate (e.g. Set to what temperature? I have been on a strict No Grain and No Sugar diet for more than 3 years and recently after readying your posts on yogurt, started making my own yogurt adding Lact. Some people even heat their materials, e.g., in the oven, to kill any contaminants. Sometimes impossible to find organic cream where I live. To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes. EVER. This prevents clumping of the prebiotic fiber. Thanks for getting back to me! Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. . It lasted over 10 days with just my ex-girlfriend and me eating it. 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. However, may people still struggle with inconsistent results. Their growth rate appears to taper off dramatically above about 106F, and 106 is only suggested as a trade-off temp for the SIBO blend recipe. I also use 2 tbsp. Switch the yogurt maker off and remove the yogurt jar. A typical not-too-fine mesh strainer might also suffice. I whisk slowly to make a slurry before adding the rest of the liquid. 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. Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. We have a different brand, but the Boil function appears to apply rapid high heat. Did the initial hearing to 180 and then waited until milk settled at 105. re: Potato starch was terrible. And then, a prompt reaction tends to suggest that youve got a dysbiosis. The whey consistency here is more like that of skim milk. Robert Rominger wrote: In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? 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. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. Im about to try a coconut milk based run, and guess that it will take a full 36 hours. Perfect yogurt. As we always do, the, Half and half isnt available in Australia, so, in our, If store-bought, half and half milk is available in your area, we recommend you follow Dr Davis. Biogaia may also only have tested doses to clinical effect for a specific benefit (that might not include oxytocin provocation, bacteriocins, etc). The deleterious effects of oats are nearly as bad as wheat. If making the yogurt in a larger pot, using a perforated spoon or scoop to transfer it to the storage containers might suffice. ________ Blog Associate (click my user name for details). ________ Blog Associate (click my user name for details). In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. I do get a lot of whey,. re: Do you need to separate with a cheese cloth or coffee filter?. I used my Instant Pot Ultra, with the custom setting. 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! 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. Any insight would be greatly appreciated! In the WB/Undoctored program, dairy elimination is one of the top options for addressing a weight loss stall. Sam A wrote: It seems as if BioGaia has changed the formula or a large batch of their stock has been exposed to heat and doesnt come alive., Where did you order it from? Such a response is a presumptive test for SIBO: The Prebiotic Fiber Test An adverse response says almost nothing about any given prebiotic fiber. . The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Jul 7, 2021 | Diet and Lifestyle | 29 comments. Kariree05 wrote: I just ruined my 3rd batch of yogurt.. 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. Strain specificity can be a crucial factor. re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. A 100W equivalent LED bulb wont do, at all. We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. Both samples produced equally thick yogurt. ________ Blog Associate (click for details). You want to verify it does not exceed 110F by more than a couple degrees because it ruins the fermentation. That (better) would depend on the objectives. Yep. I am going to attempt making the yogurt today, I want to use my stove light the way you do it. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains." Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. The only noticeable difference was the jar with 3 tablets formed a pocket of whey separation. We havent experienced any of the benefits, especially more love, patience and empathy for our fellow man (the one we needed most!). I say this because many years ago I got my Dad a yogurt maker that didnt work very well. Would a tablespoon a day do it? For the batches Ive made, between 24 and 36 hours, with the starter saved off at about 12hours. How does adding 10 to the batch affect the flavor of plain yogurt?? The counts are further increased by performing fermentation in the presence of prebiotic fibers. Dr.Davis has already reported that he tried the tablet directly with no apparent result (vs. consuming the yogurt, with prominent effect). Share your ideas, comments and photos at the end of this post :). Do you have any suggestions? The L reuteri yogurt recipe . Weve been consuming both. I bought inulin, hoping that would work. Dee wrote: Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation.. You may well be right. Iset the inner pot into a cold water bath in the sink to cool it off rapidly. 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 crushed the tablets and combined with inulin, then set aside. Just trued some and no amount of mixing could get rids of the clumps (curds). No surprise, I guess, but theres not information at this link nowadays. It might contain more residual casein than the yogurt fraction. The lowest it will go to is 104.. Ive been using 24-36 for dairy-based Gastrus yogurt. On the other hand, inulin has been trouble-free. 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. Could it have gotten stronger? that does not heat the milk. can the 43C yogurt cycle be set to run for 18 to 48 hours? Any thoughts on what Im doing wrong? You can also freeze the yogurt without killing the microbes. inulin, and 2 BG crushed tablets. re: Also my yogurt device is a crockpot express brand and only says low or high for temperature, it doesnt say how many F it uses :(, Run it for a while with just water, and a probe thermometer. In fact, in my Undoctored book, I stated that SIBO was uncommon. Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? David wrote: See figure S7 of that research. 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. Can I just pour it out? In general: because some of the strains being explored in the program express more bacteriocins than others, and might suppress the benefits of the other strain(s) present. but helped). He is Medical Director and . Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). The low temp just slows growth (but invites contamination). Our research into developing the best yogurt makers on the market together with our extensive experience making yogurt has us confident that a 24-hour incubation is sufficient. Its just the yogurt. Dont worry: The end-product should have little remaining sugar, as it is fermented to lactic acid. Sorry for the rant I used way too many words here, it is much simpler to just say DONT INGEST ANY GRAINS,. Dr. Davis takes the time to answer questions, to share successful examples and suggest alternative paths that can support you in your . James White wrote: Ive been looking through the ingredients and it. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? each for gallon milk). But is that the ideal dose? was added? Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. 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. Your hair is getting thicker after a month or two? I just wondered if I was losing the good stuff when I drain it to make it thicker. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. 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). The thickness of this yogurt is evidence enough. re: separated into a LOT of whey with a little not-great-looking yogurt on top., If you want to explore that: . This implies 194mg oil per portion, but again, likely a whole lot less. I made a batch and since Im the only one who is eating it, it might last several days. Dr Daviss original methodspecified 10 probiotic (BioGaia Gastrus) tablets be used to inoculate milk into yogurt. 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. Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. 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. This strain of probiotic sounds miraculous and I really want to try it, especially for the oxytocin effect, but this experiment was a total fail on my part. This discovery is quite new.. Ill be making some myself. Dr Davis who first came up with the idea of L Reuteri yogurt, himself has changed his recipe a number of times to try to create a more consistent outcome. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. (Our last flow cytometry run yielded a live count of 262 billion.) no other dairy products do this to me, no other food at all does this to me. Do cover your yogurt lightly during fermentation to minimize fungal contamination, e.g., plastic wrap or a loosely-fitting lid. what brand of milk, cream or half&half? what yogurt machine, nominal temp, temp regulation? Yours looks good. Simple and convenient, but precise. Theres more than one potential issue to untangle here: what yogurt? What presumptions are those instructions making about cultures, and substrates (liquid base, and any added carbohydrate)? What should I look out for that implies failure? My mother had the same reaction and so does my daughter. Bacillus coagulans and 1 qt. Well, they cant know that for humans, because the product hasnt been around that long. My question is, what does this mean and is it good or bad? Straight from the maker the L. reuteri yogurt will be warm. William Davis, MD, cardiologist and author of the #1 New York Times bestselling Wheat Belly books, as well as Undoctored and, most recently, Super Gut, brings the unvarnished truth about many health conditions. ________ Blog Associate (click for details). ________ Blog Associate (click for details). But frankly, when I cant find suitable H&H, Ijust use half cream + half milk. ________ Blog Associate (click my user name for details). We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, . Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. Luveles L Reuteri Yogurt Disclaimer:The team at Luvele are learning that making L Reuteri yogurt is still very experimental. Had there been some odd colorations (e.g. re: I will order through the US distributor and report back!, If you arent in the US, I dont actually know if they export. He gave them a list of foods low on the glycemic index. Black spots, and of course obvious mold growth. Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. Apparently photobucket is having issues today. Dr. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the " Wheat Belly" series, " Undoctored," as well as his newest book " Super Gut." We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. . What did it look like before that (if known)? So I have been amplifying bacterial counts by making yogurt. Then is was a dish of mushy small-curd cheese-likesomething. This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. - I havent tried using the lid. Check the container Nutrition Facts. It is also possible to freeze a portion of yogurt or whey and use at a later time. As a result of this experiment, Ive at least learned how to make a yogurt. Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions? We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. 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. See if there are any clues in my checklists. A portion of your first jar of L. reuteri yogurt the mother batch - can then be used to re-inoculate your next jar of L.reuteri yogurt. 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 Didnt enjoy it, at all. I tried to make a quart following directions on this site and after 24 hours it separated into a LOT of whey with a little not-great-looking yogurt on top. I made it in a Crockpot and woke a 4AM to put the finished product into the fridge. Ive been making this 1/2 gallon at a time. If I wanted to try using cream only, Id be tempted, as needed, to add some unmodified potato starch to make the net carbs equivalent to H&H. re: Once the process finishes,, how much yogurt did you end up with?. Im ingesting a lot more than a tbsp. It could mean that you have adverse microbes higher in the intestinal tract than they are supposed to be, and they arent happy about what youre eating. We ended up abandoning the not-so-smart-pot we originally bought for making yogurt, because the ygrt temp was too high, too unstable, and had hot spots near the heating elements (which is a real problem in cold-start).