My gut has always been a mess . I just saw your book. And happened to see you here. I have the luvelle, I tried it once but it failed somehow. I'm so grateful to find you for both reasons ! Your book and I wanted to try yogurt again ! Thank you
@happygutforlife
5 ай бұрын
Thank you! Let me know if you have any questions about yogurt. I am planning a yogurt FAQ video and I'm thinking of publishing a short e-book on making and cooking with yogurt.
@innahorkun9843
8 ай бұрын
Thank you Sherry!
@happygutforlife
8 ай бұрын
You're welcome!
@raepulido8366
3 ай бұрын
Great video! Do you usually make your yogurt at a certain hour of the day so you are awake and able to monitor the time, preparation, and transfers?
@happygutforlife
3 ай бұрын
I do each time I make yogurt, but I don't have a standard time I always do it. I basically make it so I know I will be starting it at a time that 24 hours later I will be home. i also heat the milk early enough that I can cool it down before I go to bed, but if I use my quick method that i show in this video, it doesn't take long.
@lorijtoetapper8370
5 ай бұрын
Any thoughts on Powder starters?
@happygutforlife
5 ай бұрын
I prefer commercial yogurt for a starter personally. it's easier to get and i think the yogurt tastes better when made with yogurt rather than powder. I should note that I don't avoid Bifidus so I can use any plain starter I like.
@furysmith6564
5 ай бұрын
Hey Sherry, thanks for the videos! You taught me how to make yogurt two years ago when diagnosed w colitis and I think it saved me! Question-if I use Ultra Pasteurized Milk, must I boil it first or can the cold method work? I buy Simply Nature organic whole milk that says Ultra Pasteurized
@happygutforlife
5 ай бұрын
I always use ultra pasteurized milk and I still heat it (note: boiling should be around 180 - 190F.) There could be rogue bacteria, but also boiling makes for a richer, better tasting yogurt because it breaks down the proteins.
@furysmith6564
5 ай бұрын
@@happygutforlife thanks… I’m going to make L-reuteri yogurt and can’t use IP since it has to ferment at 100°… will sous vide but first boil… thanks for your knowledge!
@jeanettemosey1
4 ай бұрын
Thank you very much for this informative video! I have liked and subscribed! 🙂
@happygutforlife
4 ай бұрын
@@jeanettemosey1 Thank you!
@nancya8262
6 ай бұрын
This was great, just bought one of these yogurt makers and am in the process right now of fermenting my first batch using the L.Reuteri bacteria plus others. I need to understand more about the SCD program. I tried to take screenshots of your recommendations do you think you could put down the steps in a "recipe" type document? Great video, I just subscribed and am looking forward to more information from you to help me on my journey.
@happygutforlife
5 ай бұрын
Yes, I will put this on my site to go with the video. I’m also planning a yogurt FAQ video.
@donnazavitz1095
8 ай бұрын
Hi Sherry. I make yogurt with skim milk for my husband as he is trying to watch his cholesterol. I found using 0% greek yogurt as a starter makes a very creamy, non tart tasting yogurt. Thanks for your video!
@happygutforlife
8 ай бұрын
Thanks! I don't think I ever tried that the few times I made yogurt with skim milk.
@MrRAQ18
2 ай бұрын
80% of Cholesterol is made from glucose and 20% from fat. Don't be afraid of healthy fat your body needs it. Cut out the sugar. Also statins stop cholesterol, but did you know your brain eats cholesterol.
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