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I use normal.

That's for L. reuteri yogurt (not SIBO yogurt). Search the comments for more on this.

@ oh ok my bad.. sorry😬

Ah, great question. Honestly, when I make regular yogurt (not SIBO yogurt), I use half a cup of yogurt for half a gallon of milk. So, when I started making SIBO yogurt with a half gallon of milk (rather than a quart of half and half) to increase the quantity, I just kept the same ratio I used with my regular yogurt. However, what you're saying is technically correct. If you just double the amount of yogurt starter you used with a quart of half and half, you would only need 4 tablespoons. 4 tablespoons should work fine. It's probably overkill to use a half cup, and most of the time, I'm just lazily eyeballing it anyway, so I probably don't even use a half cup. Hope that answers your question!

@@WholeShenanigans Thanks for responding! I went ahead and added two massive tablespoons of yogurt to a quart of milk and it has been fermenting for 17 hours, so I'm almost half way to fresh yogurt. Much to my chagrin, I forgot to add the inulin, so I don't know what the end product will be like. Sigh.

Most people can tolerate oxalates without any issues, but for those managing oxalate intake, balancing them with calcium-rich foods (like yogurt!) can help reduce oxalate absorption.

I don't cover my glass jars (I have the Instant Pot top on, however), but it's totally fine that you do. Make sure you don't screw the lids on your jars too tightly. You may be getting CO2 buildup.

Thank you so much!

If only using L. reuteri, the recipe is different- You would use a temperature of only 100°F. Also, I'll have a video coming out soon on the coconut yogurt, so maybe that will help you. Since you're not getting the results you want, make sure you sterilize everything!

@WholeShenanigans thank you for that. I'll wait for your next video on coconut yogurt. ☺️

Thanks so much for your kind words!

Yep, raw potato starch

@@WholeShenanigans Awesome ! Thank you !

Sounds like you're making L. reuteri yogurt. This yogurt is slightly different (L. reuteri plus B. coagulans and L. gasseri).

Kefir is excellent and has numerous probiotic strains, but those strains can vary greatly. This yogurt happens to provide 3 strains particularly good for treating SIBO. Making your own kefir, however, would definitely be another way to add beneficial gut bacteria. Watch out for store-bought as it often has fewer strains or isn't made from kefir grains.

As far as I know, the sugars are getting eaten by the bacteria during the 36-hour ferment, not you.

@@WholeShenanigans oh wow, that makes sense. Thank you for answering!

@@rampart1997 for sure!

Exactly. Thanks so much!

@@WholeShenanigansDo you use the normal setting for the instapot yogurt setting? There’s also “less” and “more” settings within the yogurt setting to adjust the temperature

@@Timeisluck2006 I use "normal"

@@WholeShenanigansthanks, I think mine turned out ok, although it ended up being about half whey for some reason. Like the jar is half full of the yellow whey. the yogurt smells fine so I think it’s ok, but definitley have a lot more whey than you. I’ll probably try it again

@@Timeisluck2006 Sounds like you're still in good shape. Just use some from that batch to make your next (don't start over again crushing probiotics) and your next back should have much less whey. It might even take you 3 batches to really get it creamy. Let me know how it goes!

It's easy once you do it a few times (and saves you a ton of money on yogurt). Otherwise, just take the probiotic, and you may or may not see any benefit (as the bacterial count will be significantly lower).

No

Quart. I have to position them at just the right angle to get my lid to close.

No. Sugars can interfere with the fermentation process. Sweeten afterward.

Nothing. You have to add them to milk and then ferment. If you add them to yogurt, you're just going to have yogurt with crushed probiotic tablets that you could have as easily just eaten by themselves.

@WholeShenanigans Tq for the reply. So can i add crushed probiotic tablets to warmed whole milk plus yogurt at the right temperature and leave them fermenting for 36 hrs? Would this work?

@@dianaphilip3600 Yes, it could potentially work, but depends on what type of yogurt you're adding and what strains are in that yogurt (you would want to keep everything at an optimal temp for all strains). You also wouldn't want to use a lot of yogurt. Just enough to ferment your milk.

@@WholeShenanigans Great!! Tq

I would lower the temp on the instant pot in that case until your YOGURT measures 106 °F. You could test with water. But the good news is I don't think you've killed all the microbes if you made something that looks and smells like yogurt. Otherwise, you'd still be left with milk.

I don't think it matters since the instant pot won't be pressure cooking, but I leave my vent open.

@@WholeShenanigans Agree but wanted make sure. Thank you.

@@sarkakubicova8069 You're welcome!

Mine is on "normal." Hope that helps.

Great question! From what I've read, the bacteria are way too small to be sheared by blender blades, so make as many smoothies as you want!

thank you so much 🤗🍹

@@AnyaOborska for sure!

I don't.

Wonderful! Best of luck to you! Homemade vanilla and honey sounds delicious.

I didn't notice the yogurt causing flair-ups. There are other potential triggers in milk, but if you're concerned about lactose, it's minimal in this yogurt because of the prolonged fermentation time. You could also use A2 dairy if you have issues with A1 casein.

Thanks for watching!

Best tip I have is to keep eating the yogurt daily. Your taste buds will adapt if you stay consistent. I used to find the yogurt pretty sour and now absolutely love the taste. I generally douse mine in frozen fruit and almond or peanut butter, too, which helps all the flavors come together.

If you're referring to the warmth produced by your oven light, you should experiment first with water and test with a thermometer to figure out the temperature it maintains.

This is not L. reuteri yogurt (thus the different temp). The temp in the video is a happy medium for all 3 strains (search the comments for more on this).

My apologies, i assumed because that's what was on the screen and you mentioned it several times that thats what it was about. My mistake. Its a very good video, in any event!​@@WholeShenanigans

@@ljsneed1 Thank you!

You're welcome! That's for L. reuteri yogurt. For SIBO yogurt he uses 106 as a happy medium for all 3 strains.

You wouldn't want to add those during the yogurt-making process (you could end up with a complete runny mess). But as yogurt toppings afterward, it's totally fine!

You're welcome! If it looks, tastes, and smells like yogurt, you definitely have some microbes that survived. Glad it's creamy!

I have Amazon links in the description box. If they don't ship to you, you'll have to find other brands with the same strains and similar CFUs. Good luck!

He has various yogurt recipes. This video is his SIBO yogurt, but the one you're referring to is just L. reuteri. Each strain has its own benefits. I think there's a lot we still don't know, too, so pick whatever strains you're interested in incorporating.

This is the best answer I can find from Dr. Davis' website (see the quote from him below or read via the link) drdavisinfinitehealth.com/2019/08/l-reuteri-yogurt-faqs/ "BUT it also became clear that L. reuteri is meant to be carried by most, if not all, humans, obtained via breast milk as an infant. L. reuteri has also been administered in dozens of clinical trials in hundreds of millions to several billion CFUs to children with no ill-effect, only benefits such as reduced infant colic, regurgitation of milk or formula, and faster recovery from post-antibiotic diarrhea. This is why I devised the simple method of making a mixed-culture yogurt that delivers L. reuteri in lower counts and is suitable for children and younger people, including menstruating females. But anyone consuming our high-potency yogurt needs to accept that this is a work in progress and that we are learning lessons along the way, in addition to planning limited clinical trials to further explore some of the effects, especially those on hormonal status."

I had the same results. The instant pot is very accurate in my experience.

You're welcome! Dr. Davis has a coconut milk recipe you can find via this link: innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes I'll be making a video on this soon!

Awe thank you!

This was an earlier video I made, and I did not realize they were that loud. Sorry for everyone's ears.

I sterilize my glass jars using the "sterilize" button on the instant pot. If you don't have this function, you can boil your jars on the stovetop.

@WholeShenanigans Fab. Thank you 🙏🏼

Totally fine to get another brand, especially if it's similar in CFUs. Thorne is a great brand. Yes, you can use goat milk!

Yes! Good luck!

​@@WholeShenanigans,🙏

You can make it with goat milk (ultra-pasteurized or pasteurize it yourself), not goat yogurt.

@@WholeShenanigans Thank you that is what I meant to say. If I then "cook" it in scrambled eggs or other things do the good bacteria stay alive?

I think you'll see changes with more time. Other things: bone broth/collagen, no alcohol, whole foods, high quality sleep, refuce stress, etc etc

@@WholeShenanigans Thank you!