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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). 5.0 out of 5 stars Bought to make my own L. reuteri yogurt by Dr William Davis (Wheatbelly Undoctored) Reviewed in the United States on October 30, 2019. I whisk slowly to make a slurry before adding the rest of the liquid. inulin, sugar)? Or perhaps you took a courseor 5of antibiotics for ear infections as a kid. The only noticeable difference was the jar with 3 tablets formed a pocket of whey separation. It also yields a thicker, richer end-product. 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 brand/product of coconut milk did you use? Traditional yogurt making practises have always heated the milk first. 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. Ive made maybe 12 batches of the stuff with varying degrees of success. 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. The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? Add the crushed probiotic powder to the milk & inulinslurry and mix in. But it sound so beneficial that it makes me wonder what to do. 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. I do cover the pot, though, with one thin layer of saran wrap. I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. 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. If it takes 10tabs for batch#1, and we use a modest saved-off portion as starter for all subsequent batches, perhaps adding 1tab every 5thbatch, we might get a years worth of yogurt for that$30. So adding more tabs is a waste of money, and definitely wont fix any instances of contamination by unwanted species. Have you verified either of those temps by using a water-only batch? I made mine with a quart of full cream and a quart of 1/2 & 1/2. SIBO Yogurt - Dr. William Davis SIBO Yogurt by Dr. Davis | Mar 20, 2022 | Microbiome | 43 comments SIBO, small intestinal bacterial overgrowth, is everywhere. Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? . 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 used molasses as the added substrate. Don't use a blender with your yogurt, as this kills the living microbes. ________ Blog Associate (click for details). The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. How long is it safe to keep the yogurt in the fridge to eat? I take that to refer to the US version of the Biogaia Gastrus. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. I avoid using it, except where required, as it tend to congeal on the bottom. I bought inulin, hoping that would work., What was the problem with the potato starch? This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. It could be something more serious, like ulcerative colitis or Crohn's disease. I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. Sorry for the rant I used way too many words here, it is much simpler to just say DONT INGEST ANY GRAINS,. 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.. And because people have done it by mistake, dont use a commercial yogurt as the substrate. ________ Blog Associate (click my user name for details). What am I missing? You may well be right. Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). Dr. Davis mentioned in his post that people eating the yogurt have reported a number of benefits: smoother skin (including fewer wrinkles), increased muscle mass, a rise in testosterone, weight loss, etc. So mixing those two, particularly post-ferment, is not likely a problem. 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. Had there been some odd colorations (e.g. ________ Blog Associate (click for details). Let's make Dr Davis yogurt Part 1 - Enjoy! - YouTube Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. I wonder if this is making me constipated. If you choose a pasteurized dairy product, there is no need for pre-heating. Gently stirred that into rest of milk. Ive personally been making one or another of the program progurts for years now, and nothing has raised an eyebrow. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. Given the extraordinary thickness of the end-product, it is likely that trillions of CFUs are present, sufficient to convert the soupy liquid of your starting milk, half-and-half, cream, coconut milk or other starter to rich, thick yogurt, sometimes thick enough to stand up on a plate. Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs. And still do 14 hours. The results speak for themselves. 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). Don't worry. Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. Things have been going very well and I appreciate all I have learned so far! Where just having some L.reuteri around is the key, I would think so. 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. I agree with the 50:50 ratio. L reuteri Yogurt: Do's and Don'ts - Dr. William Davis Any information in this regards would be helpfulThanks Kelly, kelly wrote: When a company patents a product doesnt that mean they had to change its original structure in some way in order to get the patent?. re: I decided on a whim to add a tablespoon of dextrose (glucose)., Please do report the results, success or fail. ________ Blog Associate (click my user name for details). I am going to get some inulin. Here is some of it sliced on a plate just to illustrate the consistency. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. I love this stuff. The second batch I tolerated just fine also until about half way through it and then I started getting bloating and gas pains. Once the culture has been added, I would suggest avoiding boil settings on these pots. Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. I see you make it in a regular pot from your pots & pan so you seem to heat your dairy (to 180?) 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. inulin for 1/2 gallon of milk plus 1/2 cup of HWC. Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. If the milk accidently boils briefly, dont panic reduce the heat and continue. The whey consistency here is more like that of skim milk. I use an extra large coffee filter and drain it for 5-8 hours, depending on how thick you want it, reserving the whey which I add back if I want it more creamy. Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt . What separates a basic yogurt from plain milk and cream would be appear to be just the microbes and their metabolites (including short chain fatty acids). Learnings will be reported. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. ________ Blog Associate (click my user name for details). I crushed the Gaia tabs with mortar and pestle. Whether or not their cultures can be used in a 36h ferment is not something Id have any guesses about. No one really wants to eat thin and separated yogurt, do they? So 10 tablets is going to be less than 2.3g of the oil, and (assuming a cup serving) is then diluted across 12portions of 1st-batch progurt. ________ Blog Associate (click my user name for details). I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines. this would be a traditional 100W incandescent (Edison) bulb, which are getting hard to find. L.reuteri is expected to ferment at temps up to 106F at least. The water must not be filled over the tall line indicated on the inside wall of the maker. Apparently there are several variations on how to make this yogurt. Oats are commonly cross-contaminated with actual wheat gluten (due to shared harvesting, transport, storage and processing equipment). As Robert has already pointed out, oats are strongly discouraged on this program. (Just Google BioGaia Gastrus to find a retailer.) -Allan, THats amazing! re: and then I started getting bloating and gas pains.. Net weight per tablet, 700 mg. .) The deleterious effects of oats are nearly as bad as wheat. Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. One tablet consists of a minimum of 200 million live L. reuteri Gastrus. OV uses milk from so many different sources. If it were possible for them to make a take-once preparation, their shareholders would freak out if they did. I say this because many years ago I got my Dad a yogurt maker that didnt work very well. I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. I have since read the Wheat Belly book and started that journey and am starting the Super Gut book now. 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). 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. As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. Kimchi doesnt give me any reactions in my stomach, but I dont like the taste, its too spicy hot for me. Sounds like that machine was optimized for just Joes yogurt recipe. Dr. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. and if so, what was the temp when the culture was added? 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. 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). I am chilling the last batch to see if it thickens. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. Do you have any suggestions? Do indeed ferment for 36 hoursno more, no less. re: Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs., In the modern settler populations, there are various reasons for oxytocin decline, and the majority are non-ancestral. Ayogurt maker is apt to have the same myopic tunnel-vision temp range design as most of the not-so-smart-pots do. As you can see from that article, my personal process varies a bit. https://cuttingedgecultures.com/lr-superfood/, Making L. reuteri yogurt with coconut milk, I was wrong: Young people SHOULD obtain L. reuteri. I freaked out that maybe the boil cycle hadnt killed off some other microbe that had been allowed to multiply rampantly or something. And how do those readings compare to any you had before trying the yogurt? If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. Heres what I did: * I quart of organic half-and-half (Stonyfield Farmsseems to be ultra pasturized, could that be the problem?) The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. Luveles L Reuteri Yogurt Disclaimer:The team at Luvele are learning that making L Reuteri yogurt is still very experimental. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. 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. 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. -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 Erika wrote: How long is it safe to keep the yogurt in the fridge to eat?. After sitting in the refrigerator, the curds dry out and become a semi-solid mass. (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.) 1. It may be a while before we have a predictable picture on that. Bacillus coagulans and 1 qt. Super Gut: A Four-Week Plan to Reprogram Your Microbiom 10. Those proportions look correct to me, but Im no expert at this. Should I try and stop the yogurt maker before I see that clear separation? I keep getting something cheesy instead of yogurt. 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). Jan 22, 2022 - If you wish to avoid dairy products yet obtain all the magnificent benefits of our L reuteri yogurt, here is how to make the yogurt with coconut milk. Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt ? July 3, 2019 By Dr. William Davis. Depending on themilk you used, your yogurt may have a thin layer of cream on top. Any insight would be greatly appreciated! Should I have left it going for another 12-24 hours, for 24-36 total, or was it right to pull the plug since the top was yellow and it smelled awful? To what temperature and for how long? The growth curve of L.reut vs. temp, like most probiotic bacteria, is a shape.