I have done every probiotic strain without any relief. I got rid of my SIBO by taking thiamin (100mg) every day. Low thiamin slows gut motility among other things. Bacterial overgrowth is a symptom of the problem, not the cause. So, adding a different strain to the gut will not fix the problem. I recommend giving thiamin a try. Within 3 days I noticed a huge difference. Now I have regular mornin’ BMs and I can eat triggers foods with no problem!
@boe1956
12 күн бұрын
That is super great..thank you...can i please ask what brand u bought..did u go through Amazon to buy it? U mean Thiamine B1 right? Best wishes
@pattersonellen
11 күн бұрын
@@boe1956im also curious. Please answer
@samherb1
7 күн бұрын
What kind of thiamin?
@AnimalFarm341
7 күн бұрын
Thiamine HCL, doesn’t matter the brand to my knowledge. EONutrition has some great videos on thiamine
@GingerBreadBeing
Күн бұрын
I use thiamin HCL. I found mononitrate gave me migraines. Benfotiamine gave me heartburn. It doesn’t really matter what type, it’s what is effective for you. Natures way B1 is what I used. It’s $10 on Amazon. I eventually was able to step down to Thorne over 50 multi, 2 caps twice a day. I should also mention that if you could potentially be on the hyper-mobility spectrum like EDS. That can cause sluggish peristalsis and lead to SIBO.
@StevieWonders2020
Жыл бұрын
Tips: Let half n half or milk and separate cream come up to room temp if you don't want to heat it up separately, which I do not especially.....Also preheat some warm/hot water to 110 or so IN the Instant Pot before adding bowl or jars. Test water temp, When it gets to 110, add jars, etc. wait a while, test water again remove water by using a baster, cover and test periodically for milk temp. Easier than fooling around and testing and testing the mixture....
@bonniehatcher8198
Ай бұрын
If you steralize your jars for 1 minute - your instant pot will be hot and ready to use! whala!
@privateeye2490
10 сағат бұрын
*voila
@matandstaceyhutchings2922
Жыл бұрын
I was not having good results making this yogurt with the InstantPot until I added water as high as the yogurt filled the bottle, then processed using the yogurt function. It seems to work like the Souv Vide method, and you can just set the temperature to whatever the yogurt requires. So the InstantPot keeps the water at 106 degrees which keeps the yogurt at 106 degrees. Thought I would just share that tip. Thanks for all your content. Still hoping to see a yogurt recipe for the probiotic that helps with iron absorption! :)
@pattycake178
Жыл бұрын
Oh I am SO glad you posted this. I only have an instant pot to make this yogurt and checked the temp yesterday and it came up to about 110 degrees or higher. I was looking around to buy a sous vide stick. You just saved me about 50-60 dollars !! I will do the same as you with the instant pot. Thank you so so much !! 😊
@lalareal180
Жыл бұрын
which instant pot model do you have?
@lalareal180
Жыл бұрын
WAY TOO HIGH@ body temp. no higher than 100~!
@gratitude2880
Жыл бұрын
You're killing the bacteria at anything over 100 degrees
@normanwitts9374
11 ай бұрын
Have a look at my post above. I found that the Instant Pot and Luvele yogurt maker operate ~ 4F degrees higher and therefore should be preset to ~ 102F instead of 106F otherwise you'll be impacting on Lreuteri bacteria growth at 110/111F.
@ey5644
Жыл бұрын
Thank you so much for taking the time and creating such an incredibly informative, easy to follow, and comprehensive primer on making this healthful yogurt🥰🥰❤️❤️. Thanks!
@IndigoNili
Жыл бұрын
Thank you so much! 🥰🥰🥰
@vichal5769
Жыл бұрын
@IndigoNili can u put fruit inside
@garrains9757
10 ай бұрын
@vichal5769. Hi there. Not an expert but from all the vids I’ve watched, only add fruit to finished yogurt. Your fruit/berries could be harboring mold or some other organism that could ruin your yogurt.
@jenthulhu
11 ай бұрын
Thanks for the video! I'm allergic to cow's milk but I successfully make fermented nut milks in my instant pot. I stay away from inulin because it is a FODMAP, so instead I use some oats and rice as part of making the nut milks to give the bacteria something to eat--in my opinion whole foods are always better than highly processed ones, even for bacteria. I have a background in biology and I suspect that the reason your first batch is always funky (you hint that it's not just texture but flavor also--is that correct?) because of the Bacillus coagulans. B. coagulans was discovered in the early 1900s in a milk factory where it was curdling milk. It's not a lactobacillus (the genus of bacteria normally used to make yogurt), though it does make lactic acid as a biproduct of its metabolism. It's a spore-forming bacteria. I think it's probably what's making the funk. I suspect it never grows much in subsequent batches, which is why the texture improves. It also grows optimally at 120-130 degrees F, which further supports my theory. It's not normally used in yogurts. So while Dr. Davis had good intentions, I don't think its inclusion in your yogurt is contributing much. B. coagulans is the most studied soil-based probiotic and it has amazing effects on the body. However, it might not make good yogurt. There was a study published in the Journal of Dairy Science where 30 different strains of B. coagulans were tested for yogurt making. Here's a quote from the paper: "… differences in texture and volatile flavor compound profiles were observed between the yogurt samples."
@glenyst5216
11 ай бұрын
Someone here suggested honey instead as the food.
@mzp57
10 ай бұрын
Wow. Thanks for this info.
@Combat_Pyro
10 ай бұрын
I’m think the reason you want to culture it and eat it as a yogurt rather than the supplement is multi-fold. 1st, supplements cost more money, and nobody likes taking 30 supplements every day rather than just eating good food. 2nd, culturing the bacteria from the dried form multiplies the colonization exponentially, making the impact much greater. Third of all, yogurt was a mistake entirely to begin with. Just because it’s not “traditionally used” doesn’t mean it isn’t worthwhile using it. Your argument boils her yogurt making down to a waste of time, and I personally would have been offended by that. It doesn’t even sound like you even TRIED the yogurt, yet you’re opining on it like your opinion carries some additional weight because of your background, and it simply doesn’t. We’re not talking about a scientific study here, we’re taking about an individual experiment and the results are based individual taste and health outcomes. Bottom line, if you tried it and didn’t like it, okay, just say so and move on. If you didn’t even try it, then stop pop-pooing the experiment like a typical doctor with zero faith in a solution you personally don’t benefit from.
@jenthulhu
9 ай бұрын
@@Combat_Pyro You have completely misunderstood me. I wasn't poo-pooing a thing. I thought the yogurt and the idea of culturing it was a fantastic idea then--and I still do. In writing my comment (not a criticism) I was trying to understand why the first batch of yogurt is different from subsequent batches. I just wrote about what I was thinking--what might have caused it. It was a puzzle that a curious brain tries to solve. Some people are wired to think that way. Maybe you aren't. Everyone is different and that's part of what makes the world so interesting. However, as I have now made the yogurt myself many times, I have come to a different conclusion. I think that the clumps may quite simply be caused by the crushing of the tablets causing an incomplete dispersion into the milk, creating small pockets of high populations of that specific bacteria. I think that may be why subsequent batches are smoother--because the bacteria gets more thoroughly distributed through the milk in those subsequent batches. The stuff I wrote about B. coagulans--I went off and looked it up because I already knew it was a soil bacteria and I wondered if that might have played a role in the strange texture. I wrote about the things I learned from the scientific literature about that specific bacterial species. Obviously my hypothesis at the time that I wrote that comment was incorrect. But that's how humans learn--curiosity and testing things. That doesn't make the other things I said untrue. None of these bacteria are typically used in yogurt and just as you have said, that doesn't make it wrong. But it IS TRUE that some bacteria are easier to culture in milk than others. Some bacteria wouldn't be appropriate for milk fermentation at all. For example, you wouldn't want acetobacter in your yogurt--since that makes vinegar. Not only would it taste funky, it would curdle the end product. Please remember that none of this is possible without science. Dr. Davis wouldn't have discovered these very special bacteria without science. Perhaps people who study science may think differently to the general population. Perhaps because they are trained to think differently--to always try to understand why things are the way they are. I'm sorry my comment riled you so much. Maybe eat some more yogurt containing L. reuteri? You might need some more oxytocin.
@jenthulhu
9 ай бұрын
@@Combat_Pyro Also, yogurt was never a mistake--it was a discovery. The first person who put it in their mouths even though it looked and smelled different from raw milk was a kind of pioneer. A risk taker. Because for all they knew it just as easily could have killed them. Either they were brave or desperately hungry. :)
@microgreensgrower3946
Ай бұрын
I agree, I like making the yogurt in canning jars. Easy.
@POS3278
7 ай бұрын
Newbie here! My son was just diagnosed with Crohn's disease and I'm trying to learn all about the SIBO probiotics. He cannot have lactose and so I really want to stick with almond milk, oat milk, or coconut milk. I have very little time in my life and I would love it if somebody could just tell me how I can get all three of those fantastic probiotics into my son without using dairy.
@carenjohnson4361
3 ай бұрын
what about fermented veg? like sour kraut
@nerdhunt
2 ай бұрын
If you really care about your dying son I’m sure you will find the time it takes to learn.
@uteh.3659
Жыл бұрын
I just started my first starter batch of the L. Reuteri yoghurt with your instant pot method. I bought one just for this purpose, as I can't adjust the temperature on my regular yoghurt maker. Thanks for your videos, They are very helpful.
@alip2107
4 ай бұрын
You can normally use the whey as a vegetable fermentation starter too
@sofiamaurer
Жыл бұрын
Hello Nili! I just did my yogurt it is amazing, I love it. I have a question, how long does it lasts in the fridge?
@tjmns
11 ай бұрын
Occasional stomach aches due to drinking diet sodas and fast food (even small portions counting carbs), i tried the digestive advantage BC (2) gummies and within minutes provided much relief. (currently on metformin also)
@juliamcguire4465
Жыл бұрын
Have been enjoying making this. Haven't tried it with the other supplements yet.
@RV-there-Yet
10 ай бұрын
Has anyone else commented, or been concerned about the fact that the "Digestive Advantage" brand of baccilus coagulens contains maltodextrin & such? I realize it's just one capsule worth in the starter batch, but I'm wondering if it would be a big deal- or affect the outcome- if I could find a cleaner version of that specific probiotic. Any input appreciated, & thanks for the tutorial Nili. =)
@conniet855
10 ай бұрын
This is an answer to a question on Dr. Davis' website regarding "only" the BC30 yogurt: Re: maltodextrin, "That will be completely consumed by the microbes during the first batch. Re: carrageenan, "This is an ingredient in the capsule that isn't being used." In the Q&A's, I've found that it would be best to make the 3 yogurts separate then combined 1 T from each for this particular recipe. (reason, the BC30 yogurt ferments at a peak rate of 115-122 to get the desired microbes although it still shows substantial growth at lower temperatures of around 95) Also, the Calcium ingredient seemed to be of no concern. I had the same questions because I just received my ingredients for this combo yogurt and just finished my research when I saw your same concern. Hope that helps. I'll be making this recipes exactly as shown in this video.
@RV-there-Yet
10 ай бұрын
@@conniet855 Oh my word Connie~ THANK YOU!! I ordered Dr. Davis' book, then decided to wait since we're so tight on space in our little RV. Have been doing some research, & you are clearly ahead of me. =) Kind of you to type that all out. I'm also grateful for the confirmation on making the 3 strains separately first~ perhaps mini batches?~as I'd read that from others. I wonder if a mini batches would need less of each strain, hmm. I realize some have had success with using a "rounded out" temp between 95-105,(for all 3 together) but it seems wise to ferment as many of these helpful little guys as possible, imho. *By making as shown in this video, do you mean after you've made the 3 separate batches, using one 1T. of each ~ & then proceeding as she does in video w/temp & time & ingredients? Actually, I should re-watch it~but I think she did all 3 probiotics together, crushed up the 10 tabs, & did one capsule of the others, etc in this video- if I remember right. ~Sammy in AZ
@jacksonbill9450
11 ай бұрын
Hey I just made my first batch. I was wondering when the best time to eat it ?Also should I eat it on an empty stomach?How many days do people take to see a result? Thank s for all your help and advice!
@pragmapoint7951
Жыл бұрын
If raw milk is all you have, you can use it, but you need to bring it to a boil to ensure there will be no competing bacteria in your batch.
@paulmcintosh8228
11 ай бұрын
Ok, so how much of this yogurt should I eat every day to eliminate my SIBO? How long do I continue to eat this yogurt to achieve a cure?
@pattysmallwood2408
Жыл бұрын
I just finished a batch of this yogurt. My question is, do I have to add the capsules to every new batch that I make? Also, how many batches can you make before you have to start over? Thank you so much for the very informative videos on this!
@bigtimeLL
Жыл бұрын
Just add 2 tablespoons of the first batch to the next batch.
@danzmundobyclaudia1732
4 ай бұрын
How much of this yogurt should we eat every day?
@milenadeltorto7158
Жыл бұрын
Thanks. That was great!
@normanwitts9374
11 ай бұрын
I think you got the temperature wrong in reverse. My experience with Instant pot is 3.3F to 5F degrees on the high side. If I set it for 106F, I will be measuring internal liner liquid temperature of 3.3 to 5F higher. In other words you are cooking L Reuteri at its high threshold of ~ 111F at the top of its variable range. When I put in a container filled with liquid and a loose lid, its internal temperature will be even higher by additional 1 degree. I've noticed comparable range increase with Luvele yogurt maker in its internal liner holding container and additional 1F to 2F degrees higher in the 2qt jar. After doing this several times with both "yogurt" makers, over different time ranges I conclude based on my new purchase of both units that I need to preset the temperature ~ 4 to 5F lower to ensure I won't start impacting on L Reuteri growth at 110/111F. Conclusion to prevent units reaching 110F and allowing for 3.3 to 5F variation, I preset my units to ~ 102F, allowing for ~ 4F higher variation => to ferment the dairy at ~ 106F.
@AdrianneDiane
Жыл бұрын
I am so hooked on this - I made the l reuteri and the three strain too - I am on my fourth batch! Do you have any idea of the macros on this?
@jbob1548
Жыл бұрын
Awesome. What method do you use?
@pegz.3959
Жыл бұрын
I am confused....wouldn't the macros be the same as for the half/half? All you're adding is live culture......
@njames306
Жыл бұрын
Hi Indigo Nili, just need your advice if I may. Being from the Uk, we do not have half n half over here. I've looked at all the thread comments, but I'm still a little confused as to the best method to make my own half n half. I don't want to get this part wrong as it will probably affect the final outcome. Your thoughts would be greatly appreciated. I am new to your videos, but love the ones I've watched so far. Great work at explaining your methods so that inexperienced people like myself can follow easily. Many thanks in advance.
@debrathomas1404
Жыл бұрын
Hi there Nili, I enjoy your videos & love Dr. Davis' L.reuteri yogurt recipe but what kind of instant pot do you have? Mine doesn't have a lower temp to incubate this type of yogurt.
@jev2857
Ай бұрын
Have you made any of the other "fermented dairy" recipes from Dr. Davis' book Super Gut?
@IndigoNili
Ай бұрын
I haven't yet!
@bellekordo
6 ай бұрын
I use my hotub for yogurt fermentation 😂....works great!
@rickisabelle4314
7 ай бұрын
Question: I realize to double the recipe for my 2nd batch... I should use 4 tbls of my 1st batch of yogurt in the 2nd batch I'm making but, do I also double the inulin amount for the 2nd batch also? Thanks. Amazing channel.
@IndigoNili
7 ай бұрын
Yes, double the inulin ☺️
@stephaniepowell9222
Жыл бұрын
I have an Instant Pro 80 and plan to follow your steps to make my first batch of SIBO yogurt. What setting do I use under Pressure, none, low or high? I'm thinking none but it could be low so I thought I'd check and see what worked for you. Thanks for the info and love the videos!
@IndigoNili
Жыл бұрын
The yogurt setting is not a pressure setting so it doesn't matter. As long as you have the temperature set correctly you'll be good. 👍🏼
@stephaniepowell9222
Жыл бұрын
Good to know. Thanks for the info. Looking forward to more videos.
@keithburrell3532
7 ай бұрын
Can you add vanilla extract to the finished probiotic yogurt without killing it?
@cghrios783
11 ай бұрын
Thank I for this video it’s the best!! I wanted to ask you if u are cooking a dish that requires yogurt, can u use this one. (Like a chicken dish that has yogurt in it? Because I would have to heat it up, would it kill all the bacteria? Thanks
@deblee78
Жыл бұрын
Would you happen to know what the nutritional profile of the L. Reuteri yogurt is? Or the SIBO yogurt?
@jeannienutter3015
Жыл бұрын
When making a second batch do you add two tablespoons of yogurt and two tablespoons of inulin for the entire batch or per quart of half and half. I want to make four quarts in my second batch. Also, you are using a glass bowl. Can you make it directly in the pot itself or must you use glass, not metal?
@sofiamaurer
Жыл бұрын
Thanks a lot for this recipe! I have a question: I can’t adjust temperature in my instant pot, (it is not instant pot pro). The pre set temperature is 110 degrees, does that still works?
@indrachannels
8 ай бұрын
Hi there, do you know if this yogurt spikes your blood sugar? I’ve been eating it for 5 days and I feel like I’m having detoxing symptoms. I am wondering if this is a reaction to the sugar content or just detoxing?
@paulmcintosh8228
Жыл бұрын
Ok, so how about reporting results? Did SIBO go away? IBS improved/gone? Essential to know how to make SIBO yogurt, but equally important - is it the cure for SIBO / IBS? How long after starting to see results? Please help!
@IndigoNili
Жыл бұрын
kzitem.info/news/bejne/yId9rKlui2Vkdo4
@MedinaCliff
Жыл бұрын
Get a SOUS VIDE
@katherinesanchez2637
9 ай бұрын
Can I eat the rest of the starter batch ? Or does it have to be disposed of.
@IndigoNili
9 ай бұрын
You can eat it!
@RichardFeinberg-j6i
Жыл бұрын
Is anyone familiar with how the Instant Pot Pro compares with the Ultimate Probiotic Yogurt maker for making L. Reuteri yogurt?
@homehealthymama
Жыл бұрын
Do you think this could be made in the instant Dutch oven like you have?
@bevbassett-peever2955
Жыл бұрын
I would love to know where to source these bacterial strains in canada
@tamaramigut8633
Жыл бұрын
My first batch just finished and I have my second made from the first going. I hope I did it right because the first batch didn’t separate at all. It did have a bit of a strange texture like you said. The taste was a bit tangier than I was expecting. Do the subsequent batches taste like that as well? It may take some getting used to. Do you add anything to flavor it when you eat it? Also does it matter what time of day you eat it or if it’s best on an empty stomach?
@tamaramigut8633
Жыл бұрын
Sorry for all the questions.
@adhikariindia
Жыл бұрын
Can i use coconut flour" inplace of inulin as prebiotic??for making l reuteri yoghurt
@ejrkerle
6 ай бұрын
im having trouble im getting 50% whey ,ive tried everything , i cannot get better than 50% ,anyone in the comments can help please,ive tried 170 deg denature for 20minutes, we dont have half and half here ,only full cream milk ,i do at 100 farenheight for 36 hours
@user-bg4jd1qb1x
Жыл бұрын
Hi! I just came across this recipe. Did the exact same as you but used sou vide method. I also ended up using digestive daily probiotics + Intensive bowel support. Do you think this affected the outcome? It looks like yours for first batch, smells fine almost like cheese but taste terrible. Help! What did I do wrong?
@pamw3238
Жыл бұрын
Hi, has anyone tried making this yogurt with low fat milk? I have high cholesterol and can't take high fat milk so I used low fat. It definitely turned into curds and whey but drinking it still. I'm hoping all the benefits are still in there! Thank you!
@katlynkang15
Жыл бұрын
The dr actually wants you to intake fat. One of his videos mention about hight cholesterol that the bacteria help it. I make kefir also for cholesterol and other issues.
@liznascimento1460
24 күн бұрын
I think this video was already out of date I think Doctor David said do not exceed a 100°
@ellenturcio7181
Ай бұрын
I was wondering why the 10 BioGaia too, and just found the answer in the high potency yogurt recipe in Super Gut: it’s because you should start out with at least 2 billion CFUs if starting from a commercial probiotic powder/capsule, and the BioGaia tablets only have 200 million CFU each, so to get to 2 billion you need 10. Thought I’d share since I’ve been searching for this answer for hours tonight myself so I know how many capsules of the Ther-Biotic I should use (since it has 50 billion CFU, only one). 😉
@Noegzit
Жыл бұрын
I know that's the recipe from William Davis' book but I wonder if mixing B. Coagulans with the two Lactobacillus Reuteri strains from Biogaia (L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475) and the L. Gasseri strain is such a great idea. Rather than increasing equally the number of bacteria for the 4 strains we could easily get more B. Coagulans and fewer L. Reuteri/L. Gasseri at the end of the fermentation process: B. coagulans needs a higher temperature (115°F-122°F) than L. Reuteri and L. Gasseri (97°F-100°F). That's the reason why William Davis proposes to use 106°F a temperature between the two temperature ranges. But this temperature is already very close to the temperature killing L. Reuteri (109°F). If we choose a lower temperature, say 102°F, we could have an opposite result with very few B. Coagulans and more bacteria of the Lactobacillus strains. Just an idea, maybe it would be preferable to simply have two separate yogurt lots, one for the Lactobacillus strains fermented at 97-100°F and an other for B. Coagulans fermented at 117-120°F.
@POS3278
7 ай бұрын
I've heard of this before and am wondering what I should do. How have you been handling the two batches? Is there anything you can add to your already very helpful information? I'm new at all of this, and I am trying to learn as fast as I can because my son has Crohn's disease. He also has an intolerance to lactose so I actually would feel more comfortable using something like almond milk or coconut milk instead of milk, what is your opinion about this?
@Noegzit
7 ай бұрын
@@POS3278 Hi Monique, if your son has a lactose and Chron's you should be careful with yogurts. I don't know how severe his intolerance is and yogurt still contains lactose, even if bacteria fed on it during lactic fermentation. In another hand, yogurt also contains beneficial bacteria which can help to digest lactose (and obviously less lactose than milk). I'm genetically lactose intolerant but have apparently no trouble with yogurt, cheese and small amounts of milk. But no Chron's disease here. Chron's disease is a very serious condition far worse than a simple lactose intolerance. You should absolutely avoid foods loaded with lectins, oxalates, phytic acid, tannins and trypsin inhibitors like nuts. They both damage our gut and prevent us to absorb many nutrients. Forget this idea to feed your son with "healthy" nuts and yogurts made with almond milk or coconut milk! Personally, I can't digest almonds, cashews, Brazil nuts and coconuts. You should read some books about the carnivore diet and watch videos. And after that decide by yourself if you want to try to put your son on a carnivore diet with no dairy. Disclaimer : it's not a medical advice. Doctors generally don't recommend a carnivore diet for Chron's because of the current mantra "meat is bad and saturated fat will clog your arteries" but there are a lot of testimonials of people suffering from many diseases who successfully reversed their condition: T2D, obesity, lot of auto-immune diseases, kidney disease, Chron's disease, IBD, IBS, UC, you named it. And many of the carnivore diet proponents are doctors. Apparently, carnivore diet is great for health and particularly for gut health. I know it's a little hard to believe in a world where we have been told for decades that meat is bad, that we should limit our meat intakes or even go vegan, and that we need fibers to avoid dying from constipation. But ask yourself why so many people reversed their condition on a carnivore diet. And ask yourself why evolution gave us such an acidic stomach with a pH found only in scavengers if we weren't meant to eat meat, a lot of meat.
@sjfuqua
7 ай бұрын
@@POS3278 you can make this yogurt with ultra pasteurized almond milk. If it were me I would make the different strains separate. You could then either mix the finished yogurts together after finished or just let him eat one kind one day and the other the next. Praying for your son and blessings to you and your family! ❤
@cynthiag3065
7 ай бұрын
🙋♀️ I was diagnosed with several autoimmune disorders. I finally cut out ALL grains, and holy cow it works. I finally saw improvements in my health. Another major improvement for my health was getting an allergy test done. But not the allergy test that Western M.D. purpose. I would have the allergy test(s) that Eastern medicine advocates. I had both Eastern and Western allergies test and there is a big difference. Finally, I had the same Eastern medical doctor test for nutrient deficiencies, and I was severely deficient in many essential nutrients. I was at the end of the road, and MD’s kept pushing pharmaceuticals, but that just made me feel worse. I am now healing, and I thank God for Eastern medicine. P.S. my MD(s) still will not accept my explanation of why I am feeling so good today. 🙏 for you and your son.
@cynthiag3065
7 ай бұрын
@@Noegzit I gave you a reply below, I forgot to link it to you.😊
@rafaguay5804
11 ай бұрын
For those who are having trouble and ending up with curds and whey, keep trying and tweaking. It was not until my fifth batch that it finally came out thick and creamy. I was using ultra-pasteurized half and half, but I found that I still needed to bring it up to 180 for 10 minutes, and let cool before fermenting. I don’t doubt that some get a perfect yogurt without this, but for some reason, it didn’t work unless I did this. Otherwise, I follow Nili’s directions as in the video as best I can. I was eating the curds and whey, and feeling the benefits, but I can say that the thick stuff is way more delicious :)
@nataliaspinelli9747
11 ай бұрын
Thank you same happened to me curds and whey
@glenyst5216
11 ай бұрын
That method always works for me too. I use 50% of half and half and the remainder normal full fat organic milk, bring to 180 for 10min, cool and ferment with a little inulin and starter culture. Works every single time, with no whey. Serve with a few berries. Beautiful.
@squashtomato7803
10 ай бұрын
I’m very low income so throwing out the bad batch and restarting is killing me man 😢😢😢😢
@timway6839
10 ай бұрын
Who cares . If it works you get a whole life.
@danielletauber69
10 ай бұрын
Thanks so much- i was so bummed about mine.. being curds! i will try this method next time.... i did 8 jars and they all separated but one... so strange. what inulin are you using? I used the chicory and it clumped up terribly- i had to use an immersion blender. (not sure if that killed any cultures) I did one batch of LR- and now i am going to try LG- then mix them together.... Thanks for you advice.....
@critter4004
Жыл бұрын
I got the book and have been making this version for about 3 months now. I can always tell if there's a day that I don't eat it. It helps my poor gut that much!! Each batch has come out better than the last. I make mine in the Instant Pot right in the stainless steel liner. It's very easy once you get the hang of it. My first batch I was so nervous!! 😄 and that first batch did turn out like curds & whey...but I ate it anyway! Because I had been feeling so lousy. It helped me from day one and has continued to. I was having almost daily diarrhea with very uncomfortable cramps, often outright painful bouts. This "yogurt" has been a God-send for me 🤗 I do agree about the potato starch making a sludge in the bottom...but that seems to have improved over time also. It has made me wonder if that "sludge" might be useful as the starter for the next batch!?? I may have to try that sometime. At this point, I can't imagine ever stopping this ongoing Science project!! 🙂
@NYCMonkey23
Жыл бұрын
I read somewhere to take 1/2 cup for 4 weeks, can it be taken more and longer?
@bigtimeLL
Жыл бұрын
@@NYCMonkey23 you can take it for as long as you want. It won’t hurt you.
@reesedaniel5835
Жыл бұрын
I use 2 spoons of honey in place of the starch or inulin and it turns out wonderfully. Absolutely delicious. I used Manuka honey 50 mgo that I bought from IHerb. It looks like melted caramel. I just mix in the probiotic powder with half n half and then dribble in the honey without mixing it (it's too thick to mix anyway). When the yogurt is finished fermenting, the honey is or appears to be gone. My very first batch turned out almost like Greek yogurt. When I run out of the Manuka honey (it's a bit pricey) I'm going to try the Fischers "raw" honey in jar from Walmart.
@homehealthymama
Жыл бұрын
do you take it straight from instant pot to fridge or does it need to cool down?
@critter4004
Жыл бұрын
@@homehealthymama it's not "hot" just warm and I put mine straight into the fridge.
@SHalto142
Жыл бұрын
I hate the way glass Pyrex measuring cups do such a lousy job of pouring!
@everhappy6312
Жыл бұрын
I bought a smaller Pyrex ( 1 cup) and that's how I scoop out the bigger Pyrex without spilling milk everywhere.
@27kjh
Жыл бұрын
I know.
@patnewson6908
Жыл бұрын
yes!
@lam7750
Жыл бұрын
So true! Same experience for me too👎🏼
@CBlasingame86
10 ай бұрын
Same! You have to pour is sooooo slowly to not spill if it's more than half full ugh
@karend.9218
Жыл бұрын
Thank you for explaining everything so well. It’s a gift and is so appreciated.
@CBlasingame86
Жыл бұрын
So I made the second batch of yogurt, and it still separated...I'm not sure what I'm doing wrong? I'm going to try a 3rd batch just in case that's what it takes to get the smoothness. Any other suggestions would be much appreciated! 🙏 UPDATE: I figured it out, it was my temperature being too high. The 110° setting was way too hot for my instant pot (just like the one in the video). I ended up finding a good temp setting it at 96° in a water bath (recommended by Donna Shwenk), and came out super smooth. These conditions put my jars at 100° which seems to be perfect for not separating or killing my microbes. I also started over with a new round of probiotics just in case I had killed mine with the high temperature. I also found the answer to my other question about not going the full 36 hours, I realize now that L. Reuteri gets a burst of growth in the last 12 hours of the 36 recommended. So yeah, hope this helps other people experiencing this 🙌
@CBlasingame86
Жыл бұрын
So from what I've noticed, it looks smooth around the 24 hour mark...and the remaining 12 hours is when it separates into really hard curds. Is it okay to pull it out early? I want the therapeutic amount of microbes that I believed the long fermentation time is for, but it separates and curdles like crazy within that last 12 hours. Does anyone else have this problem?
@katlynkang15
Жыл бұрын
@Celeta B. Dr Davis said around 28th hour there is a burst of bacteria population. The separation can be from using diff milks and too much bacteria ratio to food.
@CBlasingame86
Жыл бұрын
@@katlynkang15 thank you! I have been having a ton of success after those trial and errors! This stuff works omg! I'm finally regular without taking anything to help me go & my usual anxiety has diminished a lot 🙏💖
@RocyArias
Жыл бұрын
😢 it’s happening to me too!! Used the same instant pot, the curious thing is the first batch comes so good and the second totally separated 😢 well I did one quart and Half so more mason jars inside more temperature I thing 😅 so, you used a bath ? How many water to that? I mean, just to cover the half of mason jars or less or more, I am sorry I am so confused too, try to figure out what I did wrong 😅 thanks for your help
@leannekenyoung
Жыл бұрын
@@CBlasingame86 congratulations on figuring it out! I’m working on my third well really 4th attempt. I’m going to heat the milk first this time and I’m going to keep an eye on it at the 24hr mark because I thought I had noticed a similar thing, I was pretty sure mine had looked great up to a point but wasn’t sure when it split and seemed to be out of control someone told me my batches looked like the had over fermented and I wasn’t sure how because they had only been on for 36hrs and had only gotten to 105F as i confirmed several times throughout the process and with the sous vide temp and my laser digital thermometer. So if I can remove it at the 24hr mark? But if that’s when the L.reutri get growing then I’m back to the question what am I doing wrong? Just have too healthy strains of bacteria?
@jerryforetich7334
Жыл бұрын
Thanks Nili, I'll have to try the 3 strain yogurt. On my original batches of L reuteri, I separate the whey and freeze in ice cube trays and consume all the yogurt. To my pleasant surprise the frozen whey worked excellent as a starter in later batches even after being in the freezer for months. Thanks again, enjoy your videos.
@MamasDaughter47
Жыл бұрын
What a great idea!!! Thanks, I’ll try that👍
@DocSiders
Жыл бұрын
Thanks for the frrozen "Whey Starter" trick...good to know there's a good back-up lasting months.
@jerryforetich7334
Жыл бұрын
@@DocSiders Another trick I found, instead of a big mess using cheesecloth to separate the whey, put a coffee filter in a small glass or cup, put a serving of yogurt in filter, set the whole thing in refrigerator. Let gravity do it's thing for 24 hours. You can use a rubber band to hold the filter around the top of glass or cup. Chess cloth is a pain.
@bardsamok9221
Жыл бұрын
@@jerryforetich7334thanks for the tips :)
@MyChilepepper
Жыл бұрын
Thank you Jerry for the whey tip. Good to know, however I love drinking it as is, just because I didn’t know what else to do with it other than making another batch of yogurt.
@A.B.1957
9 ай бұрын
I don’t know if you’ve tried this with your first batch but I had done my batch in pint jars. It came out with whey separation as well. As an experiment I stirred all but one of them before placing them in the fridge. To my surprise they stayed completely incorporated!! I then took the unstirred jar out of the fridge (cold) and stirred it and same result with no further separation. This really surprised me because I’m accustomed to making milk Kefir daily and on occasion I will over ferment it. With it, no matter how much you stir in the whey with the kefir it will separate within 10 min of being back into the fridge. I fully expected that after I stirred my L.Reuteri first batch that it too would separate and it stayed completely incorporated the full duration.
@StarNumbers
8 ай бұрын
The fridge temperature should keep the bacteria alive and continue feeding on the mix rather than stop and separate. Yes, my theory.
@sphinksthinks
Жыл бұрын
I successfully made the L. Reuteri yogurt at 100 degrees using the Sous Vide mode on my Instant Pot. You mention doing this SIBO combo at 105 degrees. Doesn't the higher temp hurt the L Reuteri and is too low for the L. Gasseri & B. Coagulans? UPDATE: This batch, using some left over L Reuteri and the L Gasseri/B Coagulans pills turned out even more creamy.
@goodgollymissmolly1970
Жыл бұрын
The book Super Gut explains that the varying strains ferment best at certain temperatures. L. reuteri is okay to ferment at a higher temp when combined with other microbes, such as bacillus coagulans.
@LOOOVEIT
Жыл бұрын
L reuteri starts dying at 106’
@naomisnider8841
9 ай бұрын
I was wracking my brain to think how to do this without the fabulous instant pot, kept seeing people mentioning sous vide and that was just going right over my head, until I realized I actually have a sous vide stick I got for about $30 at Aldi some years ago, having put it away and never using it. So I got it out and nervously proceeded through all the steps. Then I was prepared to have mediocre end product, but instead it was absolutely lovely! Minimal whey, nice thick creamy "yogurt" that tastes delicious, so much so that I can't wait to have my little creamy treat each day. I'd like to be able to make at least two quarts at a time but my equipment will not permit that, so I'll settle for making it more often. Still less than a week into using the yogurt, but so hopeful for a time when I can have a life again. I appreciate your taking the time to do this video to help us get through this recipe!
@SaraPurvey
6 ай бұрын
@naomisnider8841 can you not attach your sous vide stick to a larger bowl and add more jars of product?
@Finn959
4 ай бұрын
Update?
@jamieford4594
Жыл бұрын
I thought your video explained the process very well. I appreciate all the product links, it makes it easier for people to get everything we need to try this on our own. The book you wrote was a nice surprise too!
@bwin3401
11 ай бұрын
I have had success using canned coconut cream, an Asian brand from Thailand I found on Amazon. I refrigerate the unopened cans first and then scoop out the cream which comes to the surface and just use the cream to make yogurt. I heat to 100 or more. Three cans makes 4 cups of yogurt and takes into account 1/2 cup of starter from previous batch. All goes into 4 one cup jars. After the yogurt is done, I shake each jar to solve the separation problem and refrigerate. Works each time. Coconut yogurt seems much more sour than dairy yogurt. Not sure why and not what I expected. I use the leftover coconut water/milk in my coffee. Froths up pretty well.
@1212haro
7 ай бұрын
This is good to know. I’ve been using probiotic capsules to make some very thick coconut yoghurt for my dogs. I’ll now start fresh with these new probiotics! Thank you so much for posting your experience. ❤❤❤
@bwin3401
7 ай бұрын
@@1212haro my dog had chronic UTIs until I began giving her daily doses of this coconut yogurt. All healed now. Good luck with yours.
@lorenesquires8825
6 ай бұрын
Sounds pretty high cholesterol?
@bwin3401
6 ай бұрын
@@lorenesquires8825 compared to the cholesterol level of dairy? Not sure whether the difference is significant. Please post here if you know.
@lorenesquires8825
6 ай бұрын
@@bwin3401 I don't know. But coconut cream is 100% saturated fat. It depends on the coconut 🥥
@roseconnolly2277
8 ай бұрын
The directions for the 4 strain dairy culture is 106F. If only making the L Reuteri culture use 100F see Super Gut book page 233 right at the top.
@gailm.8190
Жыл бұрын
I don’t know if someone else mentioned it in all these comments, but the CFUs in the Biogaia tablets are much lower than the CFUs in the capsules you have. You need to use 10 to get the CFUs up to a 2 billion CFU innoculation. Hope that helps.
@bardsamok9221
Жыл бұрын
So you recommend 10 x 200 CFU? Of each strain of bacteria or all combined? Thank you :)
@nancycurtis3964
Жыл бұрын
I made this with raw milk and my sous vide circulator in a stock pot. It was extraordinary. I strained off the whey, which I used in baking as a substitute for buttermilk. Subsequent batches were thicker. All were delicious.
@ashwinreddy6702
Жыл бұрын
What effects did you notice, if any?
@nancycurtis3964
Жыл бұрын
@@ashwinreddy6702 I'm not sure what you are asking. It was completely delicious.
@sharonweston5659
Жыл бұрын
@@nancycurtis3964Raw milk is not to be used in making the SIBO yogurt, because the very powerful bacteria in raw milk will overwhelm and kill the other beneficial bacteria your gut needs to get rid of SIBO, and that is why you were asked if you noticed any “effects”, meaning the beneficial effects on your gut that will relieve SIBO symptoms. Now, if you don’t have SIBO and just want to make a fermented dairy product that tastes delicious, you can do that far cheaper than buying the tablets and capsules needed to make SIBO yogurt. Happy fermenting!
@longstoryshort976
7 ай бұрын
Looks like they were asking if you felt better. like positive (or negative) effects to eating it.
@madalineduran2776
Жыл бұрын
I just made this yogurt. I made it in a dehydrator. I put the temp on 105. I left it outside on my balcony mostly shaded area. I followed your directions and it turned out perfect. No separation. Very tasty indeed! Thank you so much.
@lrfolkins6692
9 ай бұрын
Did you 1. bring everything to room temperature & heat to 105? 2. heat everything, cooled to 105 before adding bacteria? 3. Did you warm jars, as well?
@ivorybow
6 ай бұрын
I had IBS for decades. I ate this L. Ruteri yogurt for about 3 months and got well. Last month I had to take a course of antibiotics and got IBS again. I am now starting to eat this yogurt again. It worked very well for me.
@HH-kg4fq
6 ай бұрын
Hello!!! 😀This video is about the dairy fermentation of three probiotics combined: Reuteri, Gasseri and Coagulan. This is NOT reuteri dairy fermentation. Which one did you make? The combination one or just the reuteri? 🙏Can you please reply when you see this? Thanks in advance! That would be so helpful!
@BringItOn31124
2 ай бұрын
@@HH-kg4fqThe one in this video is the one that Dr. Davis recommends in his book. It is specifically for Sibo. I recommend using a product called Gut Power Prebiotic & Probiotic cranberry lime instead of Digestive Advantage. Digestive Advantage contains maltodextrin and carrageenan. These ingredients should never be in a product meant for someone with digestive problems.
@reneeb7400
Күн бұрын
The Gaia product also has carrageenan. So disappointing!
@BringItOn31124
17 сағат бұрын
@@reneeb7400 The BioGaia Gastrus For Optimal Gut Health probiotic that I use does not list carrageenan as an ingredient. Which one are you talking about?
@reneeb7400
14 сағат бұрын
@@BringItOn31124 I just rechecked mine. It is the BioGaia Osfortis but the ingredient I didn’t like in it is maltodextrin, not carrageenan.
@kairelouise824
Жыл бұрын
Thanks for sharing your process Nili. I made my first batch in the Instant Pot and it turned out pretty good. I made my second batch in my 6-tray Cosori dehydrator and that batch turned out great! The Cosori keeps a very steady temperature and I don't have to worry about what size containers I use so I think I'll keep doing it that way. It also frees up my Instant Pot which I use almost everyday. 🌸
@flutini1
Жыл бұрын
Nice tip for those who have have a Cosori dehyderator or something similar.
@bluemoon8268
Жыл бұрын
… I also use my Cosori to make my yoghurt … I make it in a large bowl to make 2 quarts at a time … just make sure you cover your container so that you don’t dehydrate it !
@katlynkang15
Жыл бұрын
It stays steadily 100f using cosori?
@kairelouise824
Жыл бұрын
@@katlynkang15 Yes it does.
@cynthiaproffitt8326
Жыл бұрын
Hi Kaire! I am using my Cosori for my yogurt as well. I have made 2 batches and both batches curdled. I was hoping you could help me troubleshoot. I set the temperature to 106 degrees for 36 hours, per Dr. Davis’ instructions. I just top my ball jars with the flat cover from the lid assembly. I do not seal the lids with the screw on top. Should I add the screw on lid to the flat tops and make the jars air free? Or, I read that it will curdle if the temperature is too hot. Do you think I should do a lower temp on my dehydrator? Thanking you in advance.
@mackenzieerickson1535
Жыл бұрын
I believe he uses 10 tablets of the biogia and only 1 capsule of the other two because of the cfu count. The biogia is only 200 M Cfu whereas the other two are 2 B Cfu. Thanks for making this video! Very thorough and helpful
@swingambassador
11 ай бұрын
+1. Well explained.
@franklesko2485
Жыл бұрын
Great video! This was the most clearcut and informative on the subject! The hard part of the sibo yogurt is that it can only be made within a very narrow temperature range. My wife and I bought a new yogurt maker machine but found that temperature fluctuations were all over the place during the 36 hour period. Ours was at times perhaps too low and at times too high and close to the point where the reuteri would die. I hope it tastes good tomorrow when it's done and that all three strains proliferated well. This might not be an issue if we were making single strain yogurt. In a perfect world, we would just make 3 separate single strain yogurts and then mix them together when it's time to eat. That way we could make each one well withing its preferred temperature zones so that if the temp went high or low it would still hopefully be in the safe zone for each bacteria. Of course, it would be very time consuming to make three batches like this, but maybe this is the way to go.
@alisonwhite1942
Жыл бұрын
Thank you so much for this video. I've wanted to make this "yogurt" for several month but had analyse paralysis. Your explanation and suggestions have cleared up a lot of questions I had. Like your suggestion on how to sterilize the jars. Thank you again.
@allisonjones7549
Жыл бұрын
I found that the temp of the yoghurt (inside the glass measuring jug I used to house the yoghurt ingredients while fermenting) is the same as the temp of the water outside of the jug. There was no difference between the two. So, it's definitely a good idea for everyone to double check this. I use. a quick read digital thermometer.
@Zebrajellyfishphoto
Жыл бұрын
Allison, my wife and I had an issue, I posted the story above. We used a new sous vide wand and after checking many times, after 36 hours the fermented dairy was 125 degrees! Not sure what happened. This was our first go at it. I'm also getting an Instant Pot Pro tomorrow since I can dial in a temp I want. I'm a bit frustrated that after many checks it finally got overdone. Onward and upward! ;-)
@allisonjones7549
Жыл бұрын
good luck! @@Zebrajellyfishphoto
@Zebrajellyfishphoto
11 ай бұрын
@@allisonjones7549 Thanks!
@bunsw2070
11 ай бұрын
Thanks for the heads up. I was thinking of buying a sous vid setup but instead bought a 2 channel seed tray heating kit. This way I can use large plastic storage containers to put the jars and water in and I can insulate the container with whatever is handy. The biggest problem is that the heat pads are only 20 watts each. I'll have to make sure I preheat everything before loading them in or it takes forever to heat up. Someone in my building threw out some foldable insulated food delivery totes a while ago and I grabbed two for myself. I have storage containers that just barely fit inside. These can hold 12 x 1 quart jars or 12 x 2 quart jars if I'm not bothering with the plastic container. It sounds like some people's batches don't turn out well if the water is high up on the jar. I guess I'll find out. I just bought the Dr. Mercola Biothin Probiotic (gasseri BNR17) from amazon. I assume this has only recently been added there.
@Zebrajellyfishphoto
11 ай бұрын
@@bunsw2070 I think I heard Donna Schwenk (or someone else) advise not to use the heating pads to make this and can't remember why exactly. We did have success after purchasing the Instant Pot Pro and the first batch with all the bacteria and inulin worked out well, whey at the bottom and clumpy fermented milk but tasted great. We are about 10 hours away as I write from 2 quarts started with the the first batch so hoping it's less whey and smooth Greek like in texture. I want to try the sous vide again because the Instant Pot is so big. I'm going to test the sous vide I purchased from Amazon and maybe grill it with less water. I'll report back!
@chuckylamb4398
Жыл бұрын
In the UK we do not have half and half so I use single cream and just heat it to almost a boil for 10 mins before going ahead and making the yogurt which is thick , tart and creamy made as per Dr Davi’s book. I have also added Yakut to a batch and am going to add bacillus coagulants next as I have joint pain 🇬🇧
@mariabyrne1954
11 ай бұрын
Thanks for that 🇮🇪
@pdeb70
Жыл бұрын
I've been using a LUVELE yoghurt maker for making my 'super yoghurt', and it's always worked perfectly. I also warm the cream beforehand, just to kick-start things.
@sonyacurti
Жыл бұрын
I just purchased this Luvele maker because I don't have an insta pot (yet) lol! I'm so excited to try.
@lindad100
Жыл бұрын
@@sonyacurti Have you tried the Luvele? I just ordered one, but it won't be here for maybe 2 weeks.
@reesedaniel5835
Жыл бұрын
@@richcravitz4521 Same here. But mines not on backorder so hope to get it soon. My first batch and first time doing this was using one of those cheap automatic 1 quart yogurt makers from Ebay for $20. You just plug it in. I had no idea what temperature it fermented and I just used 2 spoons of honey in place of inulin as the prebiotic and fermented it (L. gasseri) for about 34 hrs. It turned out delicious and creamy with little thicker "puffs" inside. Almost like Greek yogurt but not quite. I should have let it ferment another couple of hours but I was tired and couldn't stay up that late. Anyway, my first try was a success so I got the Luvel so I could time it and get the temperature precise as these L. gasseri supplements are expensive. I got the Dr. Mercola capsules for $30 because there are 30 in the bottle and 2 capsules = 1 starter sachet which costs about $22 which is way too expensive.
@loriwatson5898
Жыл бұрын
I have a Luvele maker and ive had not luck with two batches. Do you use pure cream? Im from Ausralia.
@glenyst5216
11 ай бұрын
@@loriwatson5898 Had problems using pure cream. The half and half, perhaps with a similar amount of normal organic full fat milk works well too. I heat to 180F for 10min, cool to 100F, then add culture from previous batch and some inulin (a teaspoon). Works every time with no separation. Serve with a few berries or a little honey.
@domenic323
Жыл бұрын
I have the instant pot pro. I intend to use bell jars directly in the pot. I was testing the temperature of the pot itself set to 100 degrees after 20 minutes. It measured well short of 100. I raised the temp to 104...still short. I put in a cup or more of water as a conductor and started over. Temperature measured perfectly at 100 degrees. ..then raised it to 104.. perfect again. I'm going to use the water on my first attempt. I'll check the temp and water level for evaporation or I'll add more water. Any comments are welcomed. Great video, thank you! Update: after 20 minutes I found the temp to be 102.
@forced4motorsports
Жыл бұрын
Not sure if this was mentioned already, but I have a recommendation and this will help people who want to use fresh or unpasteurized milk or cream. This should be done no matter what you are using for your base; even ultra pasteurized, as it will kill off 100% of any microbes in the milk/cream so you know that only the intended bacteria will be growing. This takes some patience. Add your milk/cream to a pot and slowly bring the temperature up to 160-170 degrees. Do not allow it to boil or froth and try your best to constantly stir it. you cannot leave it alone even for a minute. The more you do this the faster you will get at bringing up the temperature without scalding the milk/cream. I'm down to 10 minutes but you need to be right no top of it. After you hit the target temp; I aim for 170, take the cream off the burner and allow to cool down to ~120. Remove about 1 cup of the mixture to a separate bowl to mix your probiotics in. Once mixed, slowly add this to the pot and stir well. Distribute into mason jars and keep in pots of water or an instapot for 5 hours at 110 degrees or until the yogurt has set. This may take longer for the first batch. Seed batches usually take 5 hours in my experience. I've made 'yogurt' out of all kinds of probiotics, including Saccharomyces boulardii, which is also used to push SIBO out of the small intestines and fight bad bacteria like Candida.
@CookieCreamOreo
Жыл бұрын
Hi. Thank you for sharing your knowledge. My husband has SIBO, and I’m trying to help him. We already make the L Reuteri yogurt and want to add this new version, but you got me interested on the other strand. How do you make yogurt with the Saccharomyces Boulardii strand? Thank you for your help. 😊
@forced4motorsports
Жыл бұрын
@@CookieCreamOreo Same as here, just add or sub a capsule or make a seed starter. Take a quart of half&half and get it up to ~160 to kill off germs. Once the cream is down to the 110 degrees, take two good quality Saccharomyces Boulardii capsules apart and sprinkle them into the cream and stir well. Keep it at 110 for 5 hours. If it is not set, keep the temp at ~100-110 over night. If it never sets, the pills are bad/dead. Try a different brand. You can 'mill test' before wasting a quart of cream, just google it.
@bforman1300
Жыл бұрын
You pasteurized the milk yourself
@gratitude2880
Жыл бұрын
Ours doesn't multiply these special stains enough and 110 is too hot for them
@deskjockie4948
Жыл бұрын
I've been making the l.reuteri yogurt for a few months now in my little eight jar yogurt maker. I set the temperature for 102 degrees F and the time for 36 hours. After the first couple of batches being watery, subsequent batches are now thick and creamy and delicious. I save a couple of tablespoons from my last jar to start my next batch. This brings me to my question; can I use my yogurt (instead of 10 new tablets) with the B. Coagulans and the L. Gasseri to make the SIBO yogurt? Or do I need to begin all over again with the 10 tablets of the l. reuteri with the other two cultures? I really appreciate your videos, please keep them coming, and Merry Christmas!
@GeniusDubstep
Жыл бұрын
My logical thinking leads me to believe that you can use 2 tbps of L. Reuteri yogurt to start a new batch with other probiotics strains mixed in. Not sure if I heard this from Dr. Davis himself or it's just my own reasoning at play here. I expect that the resulting texture will be better when you're not only using tablets to start with.
@franfransen7350
Жыл бұрын
In Dr. Davis's book "Super Gut", the recipe for the yogurt is on page 240. He wrote that you can use the purchased tables or 2 tablespoons from the L. reuteri yogurt. Also states that if you had made yogurt from L. gasseri or B. coagulans you can use 2 tablespoons yogurt instead of using the capsules. So substituting 2 tablespoons of yogurt replacing the tables/capsules is acceptable.
@msheaver
Жыл бұрын
Indigo, I am so grateful that you developed this video, big time! I purchased this Instant Pot Pro and am making my first batch of this SIBO yogurt. I started it at 106 F last night and this morning found that the yogurt was at 101 F. I gradually increased the temperature throughout the day, with the last increase being to 117 F, and a couple hours later the yogurt is at 103.5 F. I have increased the temp setting setting to 120 and will monitor it further. I also recalibrated the thermometer using ice water to be sure it is reading correctly. Have you found this much disparity between the temp setting and actual temp of the yogurt, or is this not normal?
@rosannagajdanelson999
Жыл бұрын
I find the chance of separation on the first batch almost never happens if you heat the yogurt to 180 degrees and cool it off to 100 (or in this case 106 degrees) in an ice bath. It takes my microwave 7 minutes to get it to 180. I use my soux vide setting and a water bath in the pot. Check the temp of the water to be sure it is exact. I need to set my Instant pot to 102 to get water that is 100 for the L. Reuteri . Thanks for the info on the other strains. I will give it a try!
@loriwatson5898
Жыл бұрын
love the microwave idea, thank you.
@flutini1
Жыл бұрын
Great video. Enjoyed the extra tips you included like sterilizing the jars and warming up the half and half before mixing it with the starter/probiotic mix. Getting ready to make my third batch tonight - although it will be my first batch using a previous batch as the starter. First try was using two pints of half and half (in separate jars to compare Organic to regular UP half and half). Both jars were quite strong/tart taste wise and the regular half and half came out like a very dry ricotta cheese (after pouring out the whey). Did a second batch (in a bowl) with organic half and half and the probiotic tablets and it came out much better than both of the first batch. This batch will be another experiment (organic vs non-organic - because the store only had ONE QUART of organic half and half - what is this world coming to?!) and using a previous batch as the starter. I will report back on how it turned out. One last note... I have an Instant Pot ULTRA (which is also 8 Qt), and it will also allow you to set the temp for yogurt.
@flutini1
Жыл бұрын
UPDATE for anyone who might be interested in my experiment... I will first say that this batch turned out GREAT! Way better than batches using the tablets. I made 3 qts using my previous batch as the starter: 1 qt - Organic, 1 qt - not organic, and 1 qt - mixed (organic and regular). The one that I liked most was the MIXED qt. It seemed to have a SLIGHTLY nicer texture. They all were so similar that I would say it doesn't matter whether you use the more expensive Organic half and half (as far as taste and texture goes). I also split up the quarts into pints and processed half in the instant pot and half in a pot with a sous vide wand. There was no difference between the two results (although I feel like the Sous Vide was somehow easier to feel confident about the accuracy of the temperature).
@leannekenyoung
Жыл бұрын
@@flutini1 thanks for sharing your results, actually my second result turned out like a type of cheese and ricotta cheese is a terrific way to describe it! I’m trying to decide what to do with it or how to eat it besides saving some for the next batch. Btw do you have any idea how long the yogurt/cheese/whey keeps in the fridge? Will it go bad quickly? Or will it go bad similar to the best before date on the original half and half container? I have a lot of this chunky funky cheese like stuff and I wish I knew what to do with it to make it appealing to hubby besides just eating as is. Any suggestions would be helpful.
@sallyrigsby2354
Жыл бұрын
Try using a wisk and blending it up and it smooths it out.
@sandywhite1550
Жыл бұрын
@@leannekenyoung I use ricotta cheese in lasagna. Mix 2 cups ricotta with 1 beaten egg, 1 tsp basil or oregano and a bunch of chopped spinach (frozen thawed or fresh). Use this a layer between the lasagna noodles, sauce and cheese.
@sandywhite1550
Жыл бұрын
@@leannekenyoung You can freeze ricotta cheese. One lady said she freezes the whey and uses it as a starter for her next batch of yogurt.
@HappyBeeTV-BeeHappy
Жыл бұрын
Hi Nili! I'm doing the SIFO regimen with the bactin herbal supplements and gonna do the super gut yogurt after it's finished, which is just a few days away. And I think it's working bcuz I'm noticing less candida in my mouth. And what I want to know is -- How long to refrigerate the finished yogurt before using it?
@dlbdlb3919
Жыл бұрын
Someday someone will make the final product that you can buy at the health food store. because this kitchen recipe procedure is a joke for busy people in the modern world.
@lrfolkins6692
Жыл бұрын
Unless you suffer from SIBO
@baz-x6p
Жыл бұрын
for all the australian watches that try this as we can not get half and half. the closest you will find in australia to half and half ( i think about 12.5% fat) is the Norco Pure Jersey milk (10.5 % fat). i believe that you will not get the seperation you would with trying to mix cream and milk as it has already gone through that process with the pasteurising process of heating and this is a whole milk, not a mix.
@ccfabs8932
7 ай бұрын
The fat content is 4.1% according to the producer's website.
@janicecarey3592
Жыл бұрын
I make this kind of "yogurt". I use a sous vide but used 100 degrees and 36 hours. Thank you for clarifying about the temp. I let my jars steam in the pot I use for sous vide and then add ice to it to get it down to temp for the yogurt. The second batch is definately creamier but I do not mind the clumpiness of the first batch as it is just like cottage cheese to me. thanks for all you do!
@johnrieder5466
Жыл бұрын
Hi. I have tried three batches of super gut in the sous vide at 106 degrees for 36 hours and each time have the consistency of ricotta cheese. Perhaps I should lower the temp a bit? Did you ever try at 106? Thanks!!
@lrfolkins6692
Жыл бұрын
I am making my 1st batch this week. I did 36hr sous vide water test with water in the jars, as well. My sous vide wand needs to be set at 103°F to keep the liquid in the jars at 100°F.
@nancyk7874
Жыл бұрын
I love this yogurt. I have Dr. Davis' book and found all of the different recipes confusing and had no idea which I should use. Thank you for this video. I also didn't have good luck with the potato starch. The yogurt tasted like cold mashed potatoes and had black flecks in it.
@reesedaniel5835
Жыл бұрын
I use 2 spoons of honey in place of the starch or inulin and it turns out wonderfully. Absolutely delicious. I used Manuka honey 50 mgo that I bought from IHerb. It looks like melted caramel. I just mix in the probiotic powder with half n half and then dribble in the honey without mixing it (it's too thick to mix anyway). When the yogurt is finished fermenting, the honey is or appears to be gone. My very first batch turned out almost like Greek yogurt. When I run out of the Manuka honey (it's a bit pricey) I'm going to try the Fischers "raw" honey in jar from Walmart.
@bardsamok9221
Жыл бұрын
People with sibo may prefer to be careful about honey intake as it's mainly sugar. It's highly unlikely that eating Manuka honey (sugar) will cure sibo bacteria and may make it worse. For those having troubles combatting sibo, please be careful with sugar intake.
@gratitude2880
Жыл бұрын
Understanding is that these stains don't eat honey to multiply. They need prebiotic fibers
@AttunedFlux
11 ай бұрын
@@bardsamok9221 Isnt she just using it as food for the bacteria? Pardon my extreme ignorance.
@VanLe-ex8hr
2 ай бұрын
@@reesedaniel5835Using honey in place of inulan is just a fantastic idea. thanks for sharing
@tarantulady8565
Жыл бұрын
Well, this is weird. I made my first batch of l ruerteri yogurt a few days ago & it was perfect! No separation & it tasted wonderful! I made my 2nd batch of it which got done fermenting today. It was completely separated. About 1/2 & 1/2 curds & whey. Was NOT expecting that. Not sure how it went off the rails, but I started my third batch tonight. Prayers for a good batch! Lol🙏
@everhappy6312
Жыл бұрын
Mine does exactly the same. My first batch was creamy then the rest separate.
@glenyst5216
11 ай бұрын
@@everhappy6312 I found that heating the milk to 180F for 10min helped, cool to 100 then add in culture and a little inulin and ferment. Very consistent results. On my 6th batch now. Just tried the same with gasseri strain. similar results and taste.
@everhappy6312
11 ай бұрын
@@glenyst5216 thank you! Will do:)
@njl18369
10 ай бұрын
@@glenyst5216 Thanks ! I think that will work. I will try that. My first L-Rueteri yogurt was a great success so creamy and tart. My super gut combo has been a fail producing mostly whey. I will try your method tomorrow.
@MeherScholar
Жыл бұрын
Thank you SO MUCH for posting this video. Your instructions are so clear and I appreciate that you give a little bit of the science and chemistry behind it, so it all makes sense. The comments on this video are super helpful as well. Can't thank you enough!
@IndigoNili
Жыл бұрын
Glad it was helpful!
@TedCindyT
15 күн бұрын
I hate that I have to spend $100 for buying WAY more culture than I will EVER use. It would be nice if someone offered for sale a smaller amount of each of the cultures…especially the gasseri & coagulans.
@lindareed1374
Жыл бұрын
Thank you for answering my question about adding the bacteria to the second yogurt. It will be easier making the next batch, not having to smash the pills and such, just adding my made yogurt to inulin and half & half. I’m so happy I found you. Have a blessed day. 💕
@KatieDinHB
Жыл бұрын
Hi! Do you double the insulin for 2 quarts?
@hazelfox5613
Жыл бұрын
Thank you for this video. It’s really helpful to see your process. I’ve bought Dr. Davis’ book, and I’m working my way through it. I’ve been making the L.Reuteri culture since your first video. I’m sure my skin has improved as well as my digestion.
@gladysobrien1055
Жыл бұрын
How long was it before you saw a difference in your skin!? Eating this yogurt!
@hazelfox5613
Жыл бұрын
@@gladysobrien1055 about 4 weeks.
@YT-to6ok
10 ай бұрын
What is half and half ? In the uk we have skimmed milk, semi skimmed and full fat, also thin cream and heavy cream. Which would be the closest ? Thanks.
@Dee-rg9yb
Жыл бұрын
Thank you SO much for your generosity with time, detail & clear demonstration!
@anagomez6705
16 күн бұрын
Thank you very much! Yo explained it very well 👌. By the way, ¿what model and size is your Instant pot?
@samsdomain7870
Жыл бұрын
I put water in my portable roaster oven and over a period of time I found the temp setting that held at just below 100 degrees. MY qt. jars will fit perfectly. Thanks so much for your video,.
@suemccall2426
Жыл бұрын
Thank you for making such a thorough video. I have one question: what do you do with the the separated curds and whey in the initial batch? Besides using it for the starter for the next batch, do you Stir it up and eat?
@thefitzs
11 ай бұрын
You certainly can. It is still beneficial even if it doesn't have the same smooth creamy consistency as subsequent batches will.
@johncheng1676
8 ай бұрын
I make Super SIBO Yogurt **L. Reuteri, L. Gasseri & B. Coagulans per you instructions, it works great. Can this process works with goat milk?
@hugoapresname
11 ай бұрын
Thank you 🙏 for showing everything step by step with your wonderful idea with the jar in the instant pot. And everything explained and videoed so nicely. Very cool to have the links to the Podcasts in the description because I just found out about Dr. William Davis.
@louisemcnaughton9988
28 күн бұрын
In South Africa we don't have half and half sk would full cream milk suffice or do I have to mix the full cream milk with cream?
@edbaker4260
Жыл бұрын
I have been making the L. reuteri yogurt since your original video with very positive results am enjoying many of the listed benefits i am near 80 years old so skin now looks and feels much younger. I found that using A-2's half and half gave me even better results I get it at Walmart have been using A-2;s whole milk for my Kefir recipe which was recommended by Dr. Gundry.
@keylanoslokj1806
Жыл бұрын
A2 is not heavily pasteurised though
@lrfolkins6692
Жыл бұрын
The A2 whole milk is ultra - pasteurized at my store.
@carolynkriegel4523
Жыл бұрын
Years ago, I learned all things fermented from Donna at CulturedFoodLife. She now carries instant starters for L.reuteri and l.gasseri bacterias. She also has great videos - one with Dr. Davis! Very easy and yummy. Oh, and I never heat the milk up first.
@jenniferpyatt454
Жыл бұрын
I was thinking about that too. Maybe it’s necessary to have the milk heat up slowly for that four hours in order to do whatever it’s supposed to do. I would follow Dr. Davis’s recommendation and not veer off to what you think is best.
@TheBzybees
Жыл бұрын
If ultra pasteurized milk is used no heating is required.
@hollyjones7349
Жыл бұрын
This is helpful. Sometimes I wonder because it takes several hours for the “milk” to reach temp. And Dr. Davis specifically says that it’s 36 hours at 106. There are so many nuances, I wonder if all my efforts are giving me an ideal product.
@GearMaven
Жыл бұрын
Love that she is following his recipe!! It works! As long-time Dr. Davis follower and yogurt maker, there is no need to heat pasteurized milk. I always use Horizon Organic Half & Half from Costco as it is a half-gallon at great price to make double batches!
@kittyevers8849
Жыл бұрын
Is ultra pasteurized not unhealthy compared to raw mild?
@Tonetwisters
Жыл бұрын
Garden of Life Women's Probiotic 40 Billion, has reuteri and infantis ... for those who cannot tolerate cow milk.
@surajitgoswami1871
Жыл бұрын
Nili: Thank you for all the work on Dr. Davis combo. I got all the things that you showed and will start the first batch (small because it is made with cultures from tablets and capsules). I was wondering how much yogurt did you consume in the beginning and how much do you consume now, It may be in Dr. Davis's gut book but I just got it today and I'm a slow reader nearing 70. So help from anyone would be appreciated.
@roxnroll8050
Жыл бұрын
Ahh, never mind my question in your other video LOL… Now, how do you check the temperature throughout to ensure it’s 100 degrees? Won’t opening to check plummet the temperature and need time to heat back up? Also, did this cure your SIBO? Thx :)
@Mark_Lacey
Жыл бұрын
Interesting. We make yoghurt using a plain full fat sweet yoghurt from the store. Then add 2 litres of whole milk and the juice of half a lime. Leave in outside kitchen (we live in Thailand) for 24hrs. Strain to remove whey for an hour and it's ready. Tastes just like Greek yogurt. Going to try adding L ruteri bacillus soon.
Пікірлер: 1,1 М.