In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? I used 1 tablespoon of sugar also. Do you need to separate with a cheese cloth or coffee filter? Dont use a blender with your yogurt, as this kills the living microbes. 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? PaleoJoe wrote: Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience?. 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. 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 for details). Initial batches do, but in my routine, most of such a batch ends up in ice cube trays for use as future starter. of inulin in each batch. Any insight would be greatly appreciated! Okayso its specifically the L. reuteri that needs the longer hours. I used a yogurt maker and sous vide with good results. Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. I have made many batches that turned out great, so I am really disappointed. re: I do eat sauerkraut and pickles with no reactions, love those.. We empathise with your failed attempts because weve had plenty along the way too. Lisa Killingsworth wrote: Id like to know if it is OK to combine the two yogurts in the same container for refrigeration?. Problem: There are only 100 million CFUs (live organisms) per tablet. Pour the mixtureinto the jar of milk and whisk to incorporate. 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 plan to try it again, but havent settled on the next recipe. ________ 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). You can freeze portions for a month or two, with some shift in texture. 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. An do you leave the lid on? what yogurt machine, nominal temp, temp regulation? Saving some as starter is a different matter, as sensory qualities dont matter, just viability of the L.reuteri bacteria. With cows milk, Ive been using 24 to 36 hours. Not sure what to do. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. 6. As the milk cools, a layer ofskin will form on the top. The flavor, to me, is reminiscent of cream cheese. Im ingesting a lot more than a tbsp. re: Also, what does contamination look or smell like?, Pink or orange spots. Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. but helped). 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). thats been in the fridge for 8 hours. Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes. Whether to consume the whey is your call. Depending on themilk you used, your yogurt may have a thin layer of cream on top. To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. ________ Blog Associate (click for details). A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. It smelled extremely tangy and cheesy. 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. Thanks for your input, I tried making yogurt previously and it didnt seem to work. His blog wheatbellyblog has been visited by millions of people. ________ Blog Associate (click my user name for details). Then is was a dish of mushy small-curd cheese-likesomething. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. And because people have done it by mistake, dont use a commercial yogurt as the substrate. 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 made mine with a quart of full cream and a quart of 1/2 & 1/2. The top of the yogurt grew a pink bacteria and smelled. 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. Dont forget to reserve a third of a cup of yogurt or whey for your next batch of yogurt! Fermenting coconut milk is much fussier and a continual precise control over temperature will be required, e.g., one of the other devices. inulin for 1/2 gallon of milk plus 1/2 cup of HWC. yogurt, but the results were entirely unsatisfactory. I used my Instant Pot Ultra, with the custom setting. The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. Its pretty quick, within the hour,. 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? These strains may just be slower metabolizers. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). Dr. Davis teaches you how to implement REAL change, master his collection of highly effective health practices, and sustain this new lifestyle over time. To what temperature and for how long? (In Australia Full Cream Milk is about 3.5% fat, and in the USA its known as 'whole milk' which is about 3.25% fat). 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 just wondered if I was losing the good stuff when I drain it to make it thicker. Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? . 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. 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. My production batches dont have enough to bother with. I like to pour off the liquid whey after removing some of the curds, as this reduces wheys potential to trigger insulin. You may well be right. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. inulin, and 2 BG crushed tablets. Does the 2 tbsp you reserve for future batches get refrigerated? Weve arrived at the 1/2-cup dose by trial and error, as judged by the anorexigenic effect that results when oxytocin levels increase. There is no harm leaving it in. Was 108-109 at that point. I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. no other dairy products do this to me, no other food at all does this to me. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. Would a tablespoon a day do it? I poured-off 2- cups whey [originally started with one quart of whole milk]. That looks pretty darned delicious, Robert! Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. Since reading about the wonders of homemade yogurt on this site, I have been doing a lot of it at home. If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. I should be clear here that I am a total newbie to yogurt making and even yogurt consumption. I use the whey, either stirring in some when I pull out a serving of yogurt, or putting some in icecube trays to use as starter later. Just as ingesting prebiotic fibers increases bacterial counts in your intestines, so it goes in making yogurt, as well. Use any source of heat that emits 6,000 joules of energy per minute. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. It's not yogurt. (I drink it, but . 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). Add the crushed probiotic powder to the milk & inulinslurry and mix in. ________ Blog Associate (click my user name for details). 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). 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). re: The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box., True enough, but run the numbers on how many batches can be made from 30 tablets, if using saved-off yogurt as starter. Danielle Rigney wrote: 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.. We have a different brand, but the Boil function appears to apply rapid high heat. I will order through the US distributor and report back! Only then add the remaining half-and-half. Luveles L Reuteri Yogurt Disclaimer:The team at Luvele are learning that making L Reuteri yogurt is still very experimental. Yep. What strategies are needed to maximize the yield from a box of Gastrus? Megan wrote: For how long do you maintain it at 110 degrees?. (Or do I need to worry about boiling the container in which I make the slurry?). Depending on the device, when doing cold-start, checking for fatal warm-up hot spots is also worth a ponder, etc. Ive been pulling off cup for this, which may be more than is needed. re: separated into a LOT of whey with a little not-great-looking yogurt on top., If you want to explore that: . Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series, Undoctored, and of the new book Super Gut. This is one of the most powerful sexual vitality boosters any man or woman can take period! 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. The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. Is that true? Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. per day. If you choose a pasteurized dairy product, there is no need for pre-heating. ________ Blog Associate (click my user name for details). Additionally, dont use any of the other grains. No one really wants to eat thin and separated yogurt, do they? Idont recall seeing any adverse reactions raised, other than perhaps the occasional person not being happy with specific dream content where vivid dreams have been restored. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Biogaia also has the usual merchandising tension of needing to recover investment and have an on-going business model. Aquick look turned up nothing in connection with the Biogaia Gastrus product perse. You can build REAL momentum and achieve spectacular results for your clients, patients, and community: Substantial weight loss Lower blood sugarsmany type 2 diabetics become non-diabetics 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.). 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.. When you try the L.reuteri yogurt, the goal is to have only the strains found in the Gastrus tablets. Cheese cloth is generally preferred. That is generally guessed to be a fungus, which would be some opportunistic organism from the local environment. One of the things it does is to increase and maintain the mucus layer in the gut and strengthen the integrity of the gut lining. re: Both my wife and I have noticed our hair getting thicker, Neat. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. re: 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?. It does not appear so, short of ordering isolated Lactobacillus reuteri ATCC PTA 6475 as research material (and I havent researched how that would be done). THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. 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. I was wondering if you could put a step by step on how you make your yogurt. 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. Yes, but likely less so in short ferments, and more so in longer ferments. EVER. Sam A wrote: Ive ordered off of iHerb and I went through a few batches., re: A lot of time the yogurt separated and looked like this. It initially stayed in the container when inverted, so I had to break it up and scoop it out. Stir until well-mixed. What did it look like before that (if known)? Cannot live without it! It is based on the Docs comments, tweaked a bit for what works best for my setup. 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! 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?. I love this stuff. I would love to see an analysis of this yogurt. They do not need to be considered permanent guests. Check the container Nutrition Facts. ________ Blog Associate (click my user name for details). I use my oven: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. Pour water slowly into the base. Its yogurt of any kind, in any combination. We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. re: Its just the yogurt. ________ Blog Associate (click my user name for details). 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? re: I dont understand the 24-36 hours mentioned here.. John M wrote: I used full fat 4% whole fat Chobani Greek yogurt as my starter.. re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. My machine cant handle the quantities youve had success with. do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? I just tasted it, it is fabulous. Why arent we seeing any of the benefits? Pro: it likely contains just as much probiotic and metabolite content as the yogurt. Taxes and shipping calculated at checkout, Add description, images, menus and links to your mega menu, A column with no settings can be used as a spacer, Link to your collections, sales and even external links, Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. I am having trouble getting my yogurt to be the right consistency. 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. by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. Do you stir it in, or pour it all off?. Theres so much talk about yogurt being good for you but I have always found it makes me sick. That got me thinking more about fermentation substrate and I found the above research this morning. re: Once the process finishes,, how much yogurt did you end up with?. While it is still warm or can it be done anytime.. Yes, but some of those pots are not calibrated very accurately. Hold the milk at this temperature for 20 30 minutes. Sign up to get the latest on sales, new releases and more . . Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. Put the lid firmly on the yogurt making jar and place into the yogurt maker. Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? Very odd. It does not produce lumpy yogurt. 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?. I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. David wrote: See figure S7 of that research. 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. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. For any IP lawyers who care to opine, heres the patent for ATCC PTA-6475: US7344867B2, and here are the broad claims: 1. - 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. If it does concern you, the oil can easily be driven to nil. Can someone clarify if the yogurt is recommended for a BC survivor? John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. It completely separated into curds & whey. John M stated, Thank you for your 2 cents worth. Sorry for the rant I used way too many words here, it is much simpler to just say DONT INGEST ANY GRAINS,. I am chilling the last batch to see if it thickens. tablets crushed up. 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. re: 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.. Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. https://cuttingedgecultures.com/lr-superfood/, Making L. reuteri yogurt with coconut milk, I was wrong: Young people SHOULD obtain L. reuteri. To ensure the L reuteri strains stay pure and uncontaminated, we recommend re-inoculation not occur indefinitely. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. Ill be making some myself. Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. 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 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. I am chilling the last batch to see if it thickens. In addition to this, the little bit of evaporation and concentration that occurs during the extended heating helps to improve the texture. 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). Dr. (And, to be sure, we really dont know what the optimal generational strategies are yet.). It simply didnt make much yogurt. The usual glycemic impact of oats would be blunted here, but the other hazards remain. Kinda cheesy tasting. You may well be right. I used the CEC LR Superfood Starter which can be found here: https://cuttingedgecultures.com/lr-superfood/ The recipe I used is included with the culture, but is the same recipe that Dr. Davis uses. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? And 70% or so of US oats are also contaminated with OchratoxinA. re: Do you refrigerate it at any point?. Its also worth mentioning, for those not using a temperature-regulated heating method, that any excursions above about 117F may impair the culture. 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. He is also author of the new Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor. Mix thoroughly and make sure the prebiotic and sugar are dissolved. 15 30 1xJan 23, 2022. (and in what month, to be delivered to what region). Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. Did you happen to run a water-only test batch and check the actual temp with a probe thermometer? 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). 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. re: but it morphs into a cottage cheese consistency I dont like.. Aside from one notable incident where I put a towel around my yogurt in the oven and then turned it on and forgot about it (do not do this, folks!) -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 Note: It will have a gluey consistency and may not incorporate. ________ Blog Associate (click for details). Although I experimented with re-inoculation years ago, I no longer recommend it. Run that cycle unless you know you dont need to. Does your NGNS program include any particular strategy for gut flora cultivation (target daily prebiotic fiber intake, periodic probiotics)? I bow to your better knowledge. The results speak for themselves. It appears that the lactose is lower in heavy cream vs. H&H or full-fat milk. 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? ________ Blog Associate (click my user name for details). The effects are sustained across yogurt generations, with no added Gastrus. Robert Rominger wrote: 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.. 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. That 110F might have caused some die-off. 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. Here is one of them. If the process needs more bugs, you need to start over. Fingers crossed. Katherine wrote: I read that you should not do. Can I get an unflavored tablet/capsule? inulin, sugar)? One thing that is confusing here is that it seems like there is one set of instructions above written by Dr. Davis and then other comments below and links to other posts with more instructions, so Im not certain what to follow. 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. 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). ________ Blog Associate (click for details). Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. I didn't used to think so. If its based on trying this particular yogurt, thats a completely different situation. 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. (I didnt save any of it.). How does adding 10 to the batch affect the flavor of plain yogurt? All I get is a liquid. Do this by boiling a kettle and carefully pouring the hot water over the equipment. Bacillus coagulans and 1 qt. Without heating, our first attempts with homemade half and half milk produced fragile and thin yogurt with lots of separated whey and the cream content set on top. David wrote: Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs?. Or that methods such as prolonged fermentation are unnecessary. 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. (and I havent personally tried making non-dairy yogurt in several years now), Im not sure what Dr. Davis might have planned for a blog update on non-dairy yogurts. Do you have any suggestions? Ive made 3 subsequent batches; the first subsequent batch I used 2 tbs of the whey to culture, the next I again tried 2 tbs, the last I used 1 tbs. Share your ideas, comments and photos at the end of this post :). Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. I think the first batch I allowed to get too hot and likely killed the L. reuteri. It could be intermittent diarrhea. If I found myself in that situation, Id tend to run long. Im not expecting problems. (We are not actually making yogurt by the standard FDA definition; we are simply fermenting dairybut it looks and tastes like yogurt so we call it yogurt even though it is much more powerful.)
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