I keep getting something cheesy instead of yogurt. Was 108-109 at that point. They may or may not have performed lifetime outcome studies in their rodent models. When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. What is causing this? I have not noticed any increase in the anorexigenic effect that I noticed back in Oct 2011 when I started the grain-free added-sugar-free lifestyle. Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. Whitney Benefield wrote: I am having trouble getting my yogurt to be the right consistency., re: starter culture from Cultured Food Life by Cutting Edge Cultures. 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. It takes a bit of stirring/mixing to get it all dissolved. Thanks for your wonderful help. Anyway, it probably wont surprise you that yours is the first such report thats come to my attention, and without a clear picture of the overall dietary context, I probably cant speculate usefully. 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. The trick is to wait long enough for nearly all of the simple sugars to be fermented, and much of the prebiotic substrate, but not to wait so long that the culture is largely dead (due to starvation by substrate exhaustion), and definitely not so long that native environmental microbes foul the product. The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. To Maura: If your instant pot doesnt get it up to 180 you can set it on saute to get it to 180 but be sure to whisk it during and always right before taking the temp because it does get hotter on the bottom. batches to 48h, and accidentally to 54h, so the recipe is tolerant of over-time. Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. Even though you may have been minding the temp, the bottom of that pot may have gotten hot enough to impair the culture. At that time I noticed a significant decrease in appetite that has benefited me all these years, so I am not all that surprised to notice much more of a decrease. Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar. Its really worth knowing how it behaves. Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker from Mercola), stays at 43 degree centigrade)- twice and it is totally liquid. That data has been referenced in other yogurt threads here, and discussed on the subscription forum. (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). Our research into developing the best yogurt makers on the market together with our extensive experience making yogurthas us confident that a 24-hour incubation is sufficient. I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. 5.0 out of 5 stars Bought to make my own L. reuteri yogurt by Dr William Davis (Wheatbelly Undoctored) Reviewed in the United States on October 30, 2019. I was wondering if you could put a step by step on how you make your yogurt. How long was the ferment, and for extra credit, what temperature? I rotate making 1 qt. I would love to see an analysis of this yogurt. My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours? ________ Blog Associate (click my user name for details). Because I used a quart of half and half and ended up with about 1.5 cups og greek style yogurt. strains together as one ingredient, that means the oil cant be more than 33% of the 700mg (233mg, and is likely a whole lot less). Key Topics Discussed: Megan wrote: For how long do you maintain it at 110 degrees?. Take care removing it and allow the water to drip into the water bath, instead of your bench.14. -Allan, THats amazing! Many of them contain emulsifiers and other stuff that can potentially interfere with fermentation. If I found myself in that situation, Id tend to run long. You can also freeze the yogurt without killing the microbes. Its mere serendipity that they do, as many unit-dose probiotics make less than ideal yogurt cultures. Today, Im trying this using the oven method, but my oven gets cold after an hour, so Im heating it every 1 1/2 hours. Do choose dairy with no added ingredients, i.e., no added gellan gum, xanthan gum, carrageenan, etc. This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. Any help would be great. If your efforts fail to yield thick yogurt, check the temperature of your device. Both my wife and I have noticed our hair getting thicker which is great but a blood test showed my red blood cells a bit out of whack. For anyone needing to assess their status, the lab markers which there are specific program targets are found here. Ive been discussing this idea of making yogurt by starting with a specific strain of Lactobacillus reuteri ATCC PTA 6475, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. Susan wrote: I wonder if this is making me constipated.. 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. Any advice is so appreciated. The lowest it will go to is 104. We have experimented using fewer tablets and are pleased to say that we had significant results with only 3 tablets. Wheat Belly Diet Plan, Best Foods and Tips for Following - Dr. Axe I read that you should not do. Because our experiments produced thick textured, tart tastingyogurt we are confident that bacterial fermentation occurred however, without clinical trials on the yogurt, accurate CFU counts are unknown. Just looked at the batch of yogurt [?] The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. ________ Blog Associate (click for details). Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt ? Apparently photobucket is having issues today. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. I wonder if I could tolerate this? We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. I dont mind making expensive yogurts but if the home made yogurt doesnt work why bother? We got a couple of candy thermometers to measure the temps and discovered his yogurtmaker, when set on 110F, was keeping the mixture at 120-125. That way I can completely ignore it all day, while the oven stays at a steady 110F. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6.. Heres an earlier variation: 2019-09-06: Making L. reuteri yogurt with coconut milk that is no longer the current recommendation and which illuminates the challenge of posting developmental recipes to the blog, as the older articles dont get updated. Iused to routinely run my L.r. Apparently there are several variations on how to make this yogurt. Companies like BioGaia will perform clinical trials to make sure the CFU they are recommending are safe and does not cause any side effects down the line ( say 10 or 15 years later). Straight from the maker the L. reuteri yogurt will be warm. If almost any of the MIT rodent results present in humans, its a pretty dramatic development. You can build REAL momentum and achieve spectacular results for your clients, patients, and community: Substantial weight loss Lower blood sugarsmany type 2 diabetics become non-diabetics Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. Katherine wrote: I read that you should not do. DISCLAIMER 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. - I havent tried using the lid. was added? Condensation will have collected under the cover lid during fermentation. Don't use a blender with your yogurt, as this kills the living microbes. If your experience is based on commercial yogurts, thats one thing. I don't know what accomplished what. Is it normal for homemade yogurt to smell so bad when first made? We have, just today, one report of yes on the Undoctored blog. Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. [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. Most people do it right away, while the batch is still warm. And still do 14 hours. If not, the Undoctored Inner Circle site has a protocol for identifying and dealing with SIBO, as well as reducing the risk of recurrence. Super Gut: A Four-Week Plan to Reprogram Your Microbiom We bought a sous vide unit for precise temperature, ferment for 36 hours, started with gastrus tablets, then used some yogurt from current batch for next batch, use the inulin you recommended and half and half with no other ingredients. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? 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. Im keeping a log of all the traffic, and may generate an FAQ. Have you verified either of those temps by using a water-only batch? This strain of probiotic sounds miraculous and I really want to try it, especially for the oxytocin effect, but this experiment was a total fail on my part. You can set the temp and time for either 6 or 8 hrs. And in any event what wider diet & lifestyle was adopted to reduce on-going risk generally? Pour the remainingmilk into the yogurt making glass jar.8. Dee wrote: Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation.. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? I like to pour off the liquid whey after removing some of the curds, as this reduces wheys potential to trigger insulin. I still have 29 tablets left and Id like to try again, but Im a bit gun-shy the tablets, inulin, and half and half were all an expensive failed experiment! Should I have left it going for another 12-24 hours, for 24-36 total, or was it right to pull the plug since the top was yellow and it smelled awful? Since Im about to try this, Id like to see whats to be learned here. Consume one-half cup per [] James White wrote: Ive been looking through the ingredients and it. Make your own L. reuteri yogurt - Dr. William Davis But is that the ideal dose? From our feedback, this method produces reliable results. Ive been using 24-36 for dairy-based Gastrus yogurt. . Had there been some odd colorations (e.g. If we can develop some context here, I can at least make informed inquiries. Want to boost the libido, sexual performance, and orgasmic inte. My machine cant handle the quantities youve had success with. What happens if the culture is inadvertently killed is not clear to me. This implies 194mg oil per portion, but again, likely a whole lot less. I agree with the 50:50 ratio. ________ Blog Associate (click for details), Ive ordered off of iHerb and I went through a few batches. Let's make Dr Davis yogurt Part 1 - Enjoy! - YouTube Once the culture has been added, I would suggest avoiding boil settings on these pots. For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? Their avenin protein is an analog of wheat gliadin. Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets. If you are fermenting from cold-start, in the Instant Pot pot, and it develops hot spots near the heating elements, that could cause localized die off (but would not explain the pink colonies). Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. Dr. William Davis is a leading authority on L reuterii yogurt and its many health benefits, and his yogurt recipe is the perfect way to get started! Don't stir the mixture while it is fermenting, as this increases separation. But frankly, when I cant find suitable H&H, Ijust use half cream + half milk. While I wander off and make inquiries on that, let me get more insight on the context, The possible benefits of these exploratory yogurts rest on a foundation of the core program, which is challenging to do on a vegan diet. All declined an invitation to taste. Since reading about the wonders of homemade yogurt on this site, I have been doing a lot of it at home. Dr. Davis Infinite Health - YouTube If a pasteurization cycle is run, its important to do that before adding the culture, and indeed, to make sure that the temperature of the liquid back back down to 110F before adding the culture (or you will kill the culture). To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. The yellow liquid is maybe whey? Dr Davis created his method using half and half milk, which is a full-fat milk commonly available in America (in the UK and Europe, its known as half cream). Could it have gotten stronger? Do you think the goat milk is the issue? I am chilling the last batch to see if it thickens. And because people have done it by mistake, dont use a commercial yogurt as the substrate. It averages 10-12% fat, which is more than regular milk but less than regular cream (and it cant be whipped). 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). what brand of milk, cream or half&half? What brand/product of coconut milk did you use? Dr. Davis and the Inner Circle team help people like YOU lose weight, improve health, increase energy and even turn the clock back on appearance. I think the first batch I allowed to get too hot and likely killed the L. reuteri. 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends. Is it possible to be allergic to yogurt but not other dairy? The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.). Its also not fully clear, in the case of this yogurt, whether the benefits seen are primarily due to CFU amplification, exogenous metabolite generation, or some combination thereof; and then, what an ideal portion size is. Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. . Do you stir it in, or pour it all off?. Super Gut - Protein Power What am I missing? 10. Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). Here are some tips for assessing success and troubleshooting problems. Putting oats in this yogurt would be analogous to putting a hemlock dressing on your salad. I used 1 tablespoon of sugar also. Pro: it likely contains just as much probiotic and metabolite content as the yogurt. It simply didnt make much yogurt. In a well matured batch of this yogurt, there is expected to be ample probiotic, and minimal prebiotic. Once opened, they are considered safe to consume for one to two weeks, with some degradation in sensory quality after the first week. Of course Ive never gotten an answer from a doctor about it. re: The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box., True enough, but run the numbers on how many batches can be made from 30 tablets, if using saved-off yogurt as starter. ________ Blog Associate (click for details). Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. re: I decided on a whim to add a tablespoon of dextrose (glucose)., Please do report the results, success or fail. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. Dont use a blender with your yogurt, as this kills the living microbes. Thank you. With cows milk, Ive been using 24 to 36 hours. I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. My Luvele yogurt maker instructions make no reference to cultures and substrates. did you run a pasteurization cycle? Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20with%20whey%20in%20pan%2001a_zps1kjiuumr.jpg. Okay. Got it. The anorexigenic effect of a yogurt made with the Gastrus strain of L. Reuteri cultures is a very bold statement. 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. Stir until well-mixed. Dr. Davis has made at least one batch, using sucrose (table sugar) as extra substrate, but I dont know any other details about that particular recipe and process. When I said, I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water., What I should have said was, I recommend you fill it up with water, set it on 110F, let it sit for 1/2 an hour, and measure the temp of the water.. I recall that Dr. Mercola had this done with some of his sauerkraut and the lab found that it contained 10 trillion CFUs per 4-6 ounces (if memory serves correctly). In fact, in my Undoctored book, I stated that SIBO was uncommon. I freaked out that maybe the boil cycle hadnt killed off some other microbe that had been allowed to multiply rampantly or something. The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. Mixed in the sugar and made a slurry with the goat milk. Our research into developing the, 2 tablespoons pure organic inulin powder (or prebiotic powder of your choice), , crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch, Before you begin it is important to sterilise the, Click here for our delicious, step by step. I put the liquid in my Instant Pot and set it on the Boil setting for Yogurt. Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. re: I assumed that it was due to cross contamination,. Ive tried making this x2 with no success. 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?. Other L. reuteri strains may mimic these effects, but we simply dont know that for certain, as the studies have not been performed. With respect to what you have on hand, you could try the twin sauce dish trick to see if theres life as we know it. 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. I looked at the user manual PDF for that, and cant tell: . not much at first, but then as the pot cools and the yogurt sits in the fridge, they whey tends to drain from the main body of the yogurt. 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. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). I presume thats their Whole Goat Milk, and not the powdered or evaporated. Make sure the temp has fallen below 115F/46C before adding the culture. Filed Under: DIY Healthcare, Health Information Tagged With: diy health, diy healthcare, diyhealth, diyhealthcare, dr william davis, probiotic, reuteri, undoctored, yogurt About Dr. William Davis William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. I dont understand the 24-36 hours mentioned here. If making the yogurt on some other base, like coconut milk, there would of course be no whey. re: but it morphs into a cottage cheese consistency I dont like.. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! 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. Does the 2 tbsp you reserve for future batches get refrigerated? I poured-off 2- cups whey [originally started with one quart of whole milk]. This, of course, assumes the oven leaks the correct amount of joules to maintain the interior of the oven at 110 degrees F. For smaller batches (one loaf-sized pan) I have calibrated a cheapo toaster oven that will keep the fermenting mixture right at 110 degrees. Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience? If my statement is correct.. which I am not sure if it is.. then isnt this a man made product from a lab and not the actual bacteria as it would occur in nature? re: someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt, Weve got lots of folks experimenting, and reporting both in the blogs and on the subscription forum. do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? If the product you have in mind is Gastrus, note that BioGaia also says of their product Excessive consumption may have a laxative effect due to the content of sweetener in the product.. 2. I am game but not sure what I am doing wrong. Undoctored: Why Health Care Has Failed You and How You Can Become I would like to participate in this L.reuteri experiment, but strongly suspect dairy as fuel for an auto-immune response.

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