________ Blog Associate (click my user name for details). Mixed in the sugar and made a slurry with the goat milk. But is that the ideal dose? Dr. I noticed no issues with keeping it that long. Dont stir the mixture while it is fermenting, as this increases separation. 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.. ________ Blog Associate (click for details). After further experimentation, the Luvele test kitchen has found a method thatresults in a creamy, consistent yogurt that tastes great. Not sure if theres anything in itnothing on the label. re: Do you refrigerate it at any point?. The jar on the right was not heated - the end product curdled, expanded in the jarand producedan unusual amount of whey separation at the bottom. Any less than that and it is not thick enough. One tablet consists of a minimum of 200 million live L. reuteri Gastrus. I just wondered if I was losing the good stuff when I drain it to make it thicker. I used a yogurt maker and sous vide with good results. There is no harm leaving it in. If it does concern you, the oil can easily be driven to nil. It initially stayed in the container when inverted, so I had to break it up and scoop it out. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurt has us confident that a 24-hour incubation is sufficient. Conventional yogurt-makers pre-heat because they typically start with a reduced fat milk and pre-heating improves the texture and mouthfeel of the end-result. (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.) Please understand, at the end of the day, the L reuteri probiotic DOES NOT make yogurt, traditional yogurt that is, you can only try to make a yogurt like product. Potato starch was terrible. It's not yogurt. The method is below. re: I assumed that it was due to cross contamination,. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. The key is to not let the mixture vary a lot, especially being careful to not exceed 110 by more than a couple/few degrees. I dont if there are any rules for this, but I have made a few batches that were a little over a gallon. 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. He gave them a list of foods low on the glycemic index. Barb has overcome her own gut health issues through healthy eating. The color does change a bit from the starting liquid, but is not an obvious yellow. re: the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt?, For the first batch, which probably needs to be one gallon or less (due to the relatively low CFU counts in these tablets). 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. On the other hand, inulin has been trouble-free. Traditional yogurt making practises have always heated the milk first. 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. Hair grows maybe 1/2 inch monthly. The usual glycemic impact of oats would be blunted here, but the other hazards remain. If there are already discussion on this topic please share Dr Davis views, Nasser Siddiqui wrote: Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt?. The yogurt is also really nice/tasty/smooth though it did take a few . ________ Blog Associate (click my user name for details). (Or do I need to worry about boiling the container in which I make the slurry?). Frozen, sauces, any and all combinations, in any recipes, all brands. Then add the remaining liquid and stir. Lactobacillus reuteri from the whey strained from each previous batch. I keep getting something cheesy instead of yogurt. 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). So I poured it off into a couple of ice cube trays, froze it, and plan to use it as starter for some coconut milk yogurt experiments. I didnt notice this at first. Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. Id like to know if it is OK to combine the two yogurts in the same container for refrigeration? Commercial yogurts are usually loaded with residual sugars (not just lactose), and may or may not have live cultures by the time you consume them. Defiant Health Radio with Dr. William Davis William Davis, MD Health & Fitness 4.9 48 Ratings . I only let it go 1 day and the taste was actually stronger although it was still rather thin. Although I experimented with re-inoculation years ago, I no longer recommend it. How does adding 10 to the batch affect the flavor of plain yogurt?? If you give it a try, be sure to come back and report your experience. Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. Thanks for getting back to me! Just move the knob to some position that holds 110F and put a mark there. Just looked at the batch of yogurt [?] 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. 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. ________ Blog Associate (click my user name for details). 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. All I get is a liquid. As the milk cools, a layer ofskin will form on the top. The thickness of this yogurt is evidence enough. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. tablets crushed up. OV uses milk from so many different sources. Or you have been exposed to glyphosate that, while an herbicide, is also a potent antibiotic that kills off healthy microbial species. There are probably many ways to make this yogurt and yield the bacterial counts you desire. And 70% or so of US oats are also contaminated with OchratoxinA. It makes a yogurt so firm you can slice it. Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets yogurt came out very firm with good taste. Do you need to separate with a cheese cloth or coffee filter? http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20with%20whey%20in%20pan%2001a_zps1kjiuumr.jpg. Had there been some odd colorations (e.g. Assuming the finished product was refrigerated, it seems unlikely. It might contain more residual casein than the yogurt fraction. Should I have just taken 1/4 cup of this runny mushy goop and tried to make a whole new batch from that? Making yogurt generates a product with overt effects in adults. (I drink it, but . We ended up abandoning the not-so-smart-pot we originally bought for making yogurt, because the ygrt temp was too high, too unstable, and had hot spots near the heating elements (which is a real problem in cold-start). Sounds like that machine was optimized for just Joes yogurt recipe. Therefore, this it really a food hacking exercise that can result in inconsistent outcomes. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. Iused to routinely run my L.r. In addition to this, the little bit of evaporation and concentration that occurs during the extended heating helps to improve the texture. We routinely refrigerate the finished product, so as to slow/stop the reaction. This discovery is quite new.. Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. I stir in several drops of stevia Why not the WFMF sweetener? re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. It is our belief at Luvele that the combination of ingredients in BioGaias L Reuteri probiotic are not always equal from tablet to tablet. I dont know what effect that would have, if any. Do you get a lot of whey? [not UHT] I heated to 180 degrees F, cooled to 110 degrees F. Then added small amount of cooled milk to slurry of 10 crushed Bio gastrus tabs with 1 Tbsp Inulin. Biogaia may also only have tested doses to clinical effect for a specific benefit (that might not include oxytocin provocation, bacteriocins, etc). I am having trouble getting my yogurt to be the right consistency. ________ Blog Associate (click my user name for details), The talk is letting it sit in an oven with temps of 110 degrees. 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?. Im still not clear if that includes the L.reuteri yogurt under discussion here. Any advice is so appreciated. For the batches Ive made, between 24 and 36 hours, with the starter saved off at about 12hours. Making our Lactobacillus reuteri yogurt should be easy and require very little effort. That data has been referenced in other yogurt threads here, and discussed on the subscription forum. Did you happen to run a water-only test batch and check the actual temp with a probe thermometer? Yep. You might be the first person to ask on any of the blogs, or in the subscription forum. How did you perform the cool-down? Ive made too much curds & whey for my liking. The effects are sustained across yogurt generations, with no added Gastrus. Bad move. We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. Since these Ingredients are listed in by-weight order, the bulk of the product (so to speak) is the isomalt, which is very likely metabolized entirely during the first ferment. re: Also my yogurt device is a crockpot express brand and only says low or high for temperature, it doesnt say how many F it uses :(, Run it for a while with just water, and a probe thermometer.