Not sure what to do. 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). He uses 1 Tbls of inulin. Ive tried to make this twice using a new yogurt maker. From our feedback, this method produces reliable results. It makes a yogurt so firm you can slice it. I have had a lot of success. I looked at the user manual PDF for that, and cant tell: . 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. 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. So lets list some of the tripping points to help avoid ending up with a liquid mess that fails to yield all the wonderful benefits of this microbe when restored to your microbiome. Wont buy UHT anything. John M stated, Thank you for your 2 cents worth. I use 8 crushed Biogaia Gastrus tablets in the initial batch, and then I use 2 crushed tablets added to 1/2 cup of the previous batch to start subsequent batches. So mixing those two, particularly post-ferment, is not likely a problem. To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes. Both samples were otherwise treated identically; they had the same amount of probiotic culture, prebiotic powder and were incubated for the same length of time. re: I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine.. 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. What culture? The non-microbial ingredients in the tablets are irrelevant after the first batch of yogurt. The other two are lactose (which is expected to be nil, due to the fermentation), and hormones (including natural, and on that, Ive no guesses as to fermentation effects). Do you stir it in, or pour it all off?. We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, . Sometimes impossible to find organic cream where I live. We have made conventional yogurt with their milk previously. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. Do you need to separate with a cheese cloth or coffee filter? MasteringDr William Davisshomemade yogurt made with the probioticLactobacillus Reuterihas been no easy feat. Aquick look turned up nothing in connection with the Biogaia Gastrus product perse. Key Topics Discussed: Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. I plan to try it again, but havent settled on the next recipe. Again, we made 2 batches. To what temperature and for how long? ________ Blog Associate (click my user name for details). An do you leave the lid on? The L reuteri yogurt recipe . Since Im about to try this, Id like to see whats to be learned here. The recipe posted does not include a lot of lore that first time yogurt makers might need. I presume thats their Whole Goat Milk, and not the powdered or evaporated. I used Meyenburg goat milk from grocery. 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. Seems like I might need to ferment longer. Did the initial hearing to 180 and then waited until milk settled at 105. Read more Verified Purchase Use for my L. Reuteri yogurt making. [options are 36, 38 or 40 C] One quart Organic Valley whole milk, pasteurized + homogenized. Can this pot be set to more than 8 hours? The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. See figure S7 of that research (the darker bar is the 6475 strain). 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?. Stay below 48hours in any case to avoid the latter. as this will cause too much separation into curds and whey. I freaked out that maybe the boil cycle hadnt killed off some other microbe that had been allowed to multiply rampantly or something. Traditional yogurt making practises have always heated the milk first. I was wondering if you could put a step by step on how you make your yogurt. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. ________ Blog Associate (click my user name for details). A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. ________ Blog Associate (click for details). 4. Davis started his own wheat-free experiment and asked his overweight, diabetes -prone patients to do the same. That got me thinking more about fermentation substrate and I found the above research this morning. Bacillus coagulans and 1 qt. John M wrote: I used full fat 4% whole fat Chobani Greek yogurt as my starter.. We empathise with your failed attempts because weve had plenty along the way too. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? what brand of milk, cream or half&half? http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20with%20whey%20in%20pan%2001a_zps1kjiuumr.jpg. I use my oven: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. It is fineif the milk coolsdown below 42 or even goes cold, it justmustn't be too hot. Biogaia may also only have tested doses to clinical effect for a specific benefit (that might not include oxytocin provocation, bacteriocins, etc). And, if you join the discussions in our Undoctored Inner Circle website, you can add a number of other interesting fermentation projects that achieve effects such as shrinking your waist, deepening sleep, heightening your immune response, accelerating recovery after strenuous exercise, and reducing arthritis pain. 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. I didnt notice this at first. I crushed the tablets and combined with inulin, then set aside. What works best for me is 8 crushed tablets and 2 tbsp. Had very good luck making my first batch with an Instant Pot Used 2 quarts of grassfed organic milk, a couple of teaspoons of inulin, and about 10 L.R. Stir in remaining half-and-half or other liquid. We havent experienced any of the benefits, especially more love, patience and empathy for our fellow man (the one we needed most!). I am chilling the last batch to see if it thickens. From our feedback, this method produces reliable results. Pure liquid, very little smell, and sweet Any thoughts or comments appreciated. Amore interesting question is: what does the bacterial population and metabolite profile look like at various times during the ferment? Using my method of fermenting with addition of prebiotic fiber and an extended fermentation period of 36 hours, bacterial counts are boosted into the trillion CFU range. Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. I tried to make a quart following directions on this site and after 24 hours it separated into a LOT of whey with a little not-great-looking yogurt on top. orange, pink), or growths (furry, green, black), then contam would be a prime suspect. On the other hand, inulin has been trouble-free. I crushed the Gaia tabs with mortar and pestle. See if there are any clues in my checklists. It simply didnt make much yogurt. I read that you should not do. Thank you. Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. While it is still warm or can it be done anytime.. Thank you for your 2 cents worth. I just started our first L.reuteri yogurt batch using thawed-out frozen goat milk taken from our Dwarf Nigerians last year, so I dont yet know what to predict. In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. re: Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter., It can be saved indefinitely for starter use by freezing, and ice-cube form might be ideal, as one cube starts one quart. Yep. Thats been a core message of this program since before it was Wheat Belly. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions?. [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. SIBO Yogurt - Dr. William Davis - Sports Nutrition World Sign in Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Saturday, March 26, 2022 Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Home Weight Loss SIBO Yogurt - Dr. William Davis Weight Loss Also, what does contamination look or smell like? If it were possible for them to make a take-once preparation, their shareholders would freak out if they did. What if you could dramatically improve your body composition, balance your hormones, and even reverse the signs of aging just by eating one little food?My wife, Alyson and I already made a couple of batches and can't believe the difference in how we feel, and it's only been a couple of weeks.So what is it?It's a very particular type of yogurt, replete in scientifically proven strains of probiotics that you can whip up right at home.Today we're here, once again, with one of our very favorite doctors in the whole wide world, Dr. William Davis.Dr. Should I try and stop the yogurt maker before I see that clear separation? ________ Blog Associate (click for details). Ive been adding one crushed tablet every 5th batch, but am not sure thats necessary. I would love to see an analysis of this yogurt. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. Meet with Dr. Davis . One tablet consists of a minimum of 200 million live L. reuteri Gastrus. The only reason I am doing this is for the health benefits brought about by the 6475, so I add a couple crushed tablets with every subsequent batch just to make sure the 6475 strain is maintained. Depending on themilk you used, your yogurt may have a thin layer of cream on top. I have followed the directions and am using a yogurt maker so I dont think temperature is the problem. re: I think the first batch I allowed to get too hot and likely killed the L. reuteri., re: Do you think the goat milk is the issue?. As it happens, I just had a batch finish this morning our last dairy batch for a while, and had not planned to consume the whey fraction. I needed to stop yogurt after 30 hours (needed to leave house unexpectedly for rest of day) but everything looked good poured off about 2 cups of liquid, which left behind yogurt that was soft but pretty much in one piece. Erika wrote: How long is it safe to keep the yogurt in the fridge to eat?. Heating and holding milk at 82 C (180 F) for 20 minutes (or longer) denatures the milk proteins so that they bind and set together. What presumptions are those instructions making about cultures, and substrates (liquid base, and any added carbohydrate)? This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. That looks pretty darned delicious, Robert! The lack of CFU info in particular doesnt allow me to even guess on the likelihood of first batch syndrome. All declined an invitation to taste. This yields a thicker Greek-style yogurt. I really need to dig up that paper on half-life, but my guess is that to maintain a gut population of these L.reuteri strains would require ingestion perhaps as often as every 4days. A coffee filter is apt to take way too long (or even clog & stop). The CEC Yogurt Plus starter? re: Then put it in the glass cups and put it in my yogurt maker for 8 hrs., That might simply have been too short an incubation time. Not sure if theres anything in itnothing on the label. My impression is that volume of the resulting product is slightly higher than the starting amount + starter, as theres usually more than I expect in the brew pot after filling the final storage jars. Barb has overcome her own gut health issues through healthy eating. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. ________ Blog Associate (click my user name for details). After 24 hours the timer will go off.13. The yogurt I've made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. I have done 16 hours or so a couple times, but it morphs into a cottage cheese consistency I dont like. [not UHT], Also, does that OV milk have anything in it other than milk? It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. I do check it, but I havent known what Im looking for. Some people even heat their materials, e.g., in the oven, to kill any contaminants. Con: Its insulinotrophic (provokes insulin). ________ Blog Associate (click my user name for details), It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). Just ask the Doc. Katherine wrote: I read that you should not do. My sister and I have been making reuteri yougurt for a month now, eating a little more than half a cup a day. What am I doing wrong? As it happens, Coagulans & Reuteri do coexist in the SIBO yogurt blend, for which a bargain temperature has been worked out, and relative population drift over a very few generations is not thought to be an issue. Can you suggest some starting details for me? Dr Davis who first came up with the idea of L Reuteri yogurt, himself has changed his recipe a number of times to try to create a more consistent outcome. Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. All I get is a liquid.. . (And, to be sure, we really dont know what the optimal generational strategies are yet.). inulin, sugar)? But what I came up with this morning really didnt look like the right thing!!! John M stated, youve made a few batches of yogurt here have you experienced the anorexigenic effect after eating this specific L Reuteri strain of Biogaia Gastrus yogurt?. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. When you make a half gallon at a time do you add more than 10 probiotics? -Allan, THats amazing! Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation. The rest was a semi-solid disk of small-curd cheese-like substance. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. 1) The Goal Setting Guide: Learn how to set goals and actually accomplish them within 90 days! CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. . It is necessary topurchaseorganic milk to guarantee no antibiotics are present. A portion of your first jar of L. reuteri yogurt the mother batch - can then be used to re-inoculate your next jar of L.reuteri yogurt. ________ Blog Associate (click for details). . Some people have re-seeded their yogurt by adding a few more crushed tablets of probiotic after several rounds of yogurt-making. Bob, Thanks for replying so quickly. I used a yogurt maker and sous vide with good results. And then, a prompt reaction tends to suggest that youve got a dysbiosis. The growth curve of L.reut vs. temp, like most probiotic bacteria, is a shape. This is not a fiber or carb or resistant starch issue; it is an issue of all the harmful substances contained in any grain, oats included. It may be a while before we have a predictable picture on that. However, may people still struggle with inconsistent results. Maybe my Instant Pot is malfunctioning and temp is too high now. Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. I was just curious to see if you knew anything about that. 2) Ive read elsewhere on the Internet that these Biogaia Gastrus tablets were not designed to make yogurts.. https://www.amazon.com/ask/questions/Tx2ZRL71EFP1BZV/ref=ask_ql_ql_al_hza, John M wrote: I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive., re: I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive.. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. Ive made 3 subsequent batches; the first subsequent batch I used 2 tbs of the whey to culture, the next I again tried 2 tbs, the last I used 1 tbs. I used molasses as the added substrate. Dr.Davis has already reported that he tried the tablet directly with no apparent result (vs. consuming the yogurt, with prominent effect). (In Australia Full Cream Milk is about 3.5% fat, and in the USA its known as 'whole milk' which is about 3.25% fat). ________ Blog Associate (click for details). Apparently there are several variations on how to make this yogurt. Expand the Ingredients as needed to confirm: Ingredients Bulking agent (isomalt), L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475, fully hydrogenated vegetable oil (palm), flavour enhancer (ascorbic acid), mandarin flavoring and mint flavoring. A100Wequivalent LED bulb wont do, at all. Dr. Davis: It could be something as common as gas, excessive gas, bloating, irritable bowel syndrome. So I have been amplifying bacterial counts by making yogurt. re: I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines.. Its yogurt of any kind, in any combination. Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. If not, the Undoctored Inner Circle site has a protocol for identifying and dealing with SIBO, as well as reducing the risk of recurrence. Mixed in the sugar and made a slurry with the goat milk. These tablets have mint and citrus flavoring. Dr. William Davis, DIY Healthcare: How To Get Off Statins 264K views5 years ago The Four Dangers of Stopping a Statin Drug 210K views3 years ago Secrets Hidden in Your Resting Heart Rate 136K. How long was the ferment, and for extra credit, what temperature? Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains.". The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. The yogurt is also really nice/tasty/smooth though it did take a few . I am experimenting with using a larger amount of milk pulled from the pasteurized mixture in a mug and then using a hand blender stuck down in the mug to forcefully dissolve the inulin/gastrus powder into the milk. Any insight would be greatly appreciated! re: I decided on a whim to add a tablespoon of dextrose (glucose)., Please do report the results, success or fail. And this yogurt is so much richer and better tasting than products you buy in grocery stores. Frozen, sauces, any and all combinations, in any recipes, all brands. I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. Only then add the remaining half-and-half. Dont know yet. I used 1 tablespoon of sugar also. re: and then I started getting bloating and gas pains.. ________ Blog Associate (click for details). In general: because some of the strains being explored in the program express more bacteriocins than others, and might suppress the benefits of the other strain(s) present. Of course Ive never gotten an answer from a doctor about it. Make sure the inulin and the crushed-to-a-fine-powder Gastrus tablet are dissolved completely before you add them to the 110F milk/HWC mixture. 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. Has anyone noticed this effect? no other dairy products do this to me, no other food at all does this to me. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. 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. I have just put the whey into ice cube trays to save the cultures for the next time Im making yogurt. Lactobacillus reuteri from the whey strained from each previous batch. As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. Just trued some and no amount of mixing could get rids of the clumps (curds). The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. Net weight per tablet, 700 mg. Ive tried it once, and considered the result a fail, possibly due to either/both of: 1. Thanks for the report, and thanks also for bringing up, re: but a blood test showed my red blood cells a bit out of whack. ________ Blog Associate (click my user name for details). When is the ideal time to separate the whey from the curds? Dont worry: The end-product should have little remaining sugar, as it is fermented to lactic acid. Dee stated, That looks pretty darned delicious, Robert! Were any other inflammation, immune or infection markers checked? Iset the inner pot into a cold water bath in the sink to cool it off rapidly. Yes, but some of those pots are not calibrated very accurately. 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. No surprise, I guess, but theres not information at this link nowadays. Hillary Anderson wrote: You can set the temp and time for either 6 or 8 hrs.. Pour water slowly into the base. Its mere serendipity that they do, as many unit-dose probiotics make less than ideal yogurt cultures. I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. Use any source of heat that emits 6,000 joules of energy per minute. And our result with that is about half yogurt that is thick enough to not pass through a wire mesh strainer, and about half a creamy liquid (presumed to be whey) that does pass. was added? Any thoughts on what Im doing wrong? The effects are sustained across yogurt generations, with no added Gastrus. Ive made maybe 12 batches of the stuff with varying degrees of success. 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). re: would be better choices than inulin or FOS.. Then added slurry to warm milk.used a candy thermometer to measure to 110. Dr. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the " Wheat Belly" series, " Undoctored," as well as his newest book " Super Gut." We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma In addition to this, the little bit of evaporation and concentration that occurs during the extended heating helps to improve the texture. That doesnt seem to be the question you are asking about.. ________ Blog Associate (click for details). 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). ________ Blog Associate (click for details), Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker stays at 43 degree centigrade)- twice and it is totally liquid. direct from the US distributor (Everidis), https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3084715/, Run that cycle unless you know you dont need to. If its based on trying this particular yogurt, thats a completely different situation. I should be clear here that I am a total newbie to yogurt making and even yogurt consumption.

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