I'm not reading all 245 comments (as of now) so someone else may have reported back to you already. I am making this yogurt now. I am using the Instant Pot using the yogurt setting (mine does not have adjustments for temperature). It's been about 21 hours now. I did heat up the half-and-half to 100 degrees to start. I am using a heavy ceramic bowl. I checked off and on for the first four hours and checked again before I went to bed. The temperature on the yogurt setting has maintained around 95.5 degrees. People might want to know that using the yogurt setting does not get up into those killing temps around 110. My Instant Pot is the "Duo Plus." The yogurt is definitely setting up at that temperature. I've made lots of the low-carb yogurt with FairLife and traditional bacterial cultures with the same Instant Pot Duo Plus.
That is wonderful! Yes, I believe fermenting in a secondary bowl (not in the liner itself) and not adding water to the liner is the key to keeping the actual yogurt temp down. I'm so glad this yogurt can be made with the regular yogurt setting on the IP! Thanks so much for sharing!
I have Essential Tremors and after three days of ingesting the yogurt, my hands are more stable and I was able to hand write a sentence legibly - something I have been unable to do for years. I can't explain why this has occurred but it has so I am thrilled to continue its use!
given the current situation, i'm surprised that you did'nt scream "Miracle, jesus lives." Neither would I, of course you could have endorsed the high wonderful sales of Dr Davis, products, excuse me L. Reuteri. I suspect that we both wonder.
Daniel, rearrange the gs224 phenotype. You probably have it and so produce low levels of BH4 and subsequent dopamine levels. Low dopamine is a cause of essential tremors. L. Reuteri which is used to culture this yogurt produces BH4 so when you consume this yogurt you are supplementing insufficient BH4 and improving dopamine levels and tremors reduce. Lots of good info about the gs224 phenotype out there.
What occurs in yeast and bacteria? Upon a biochemical point of view, fermentation is carried out by yeasts (and some bacteria) when pyruvate generated from glucose metabolism is broken into ethanol and carbon dioxide. Life Cycle Emissions Carbon dioxide (CO2) released when ethanol is used in vehicles is offset by the CO2 captured when crops used to make the ethanol are grown. What reaction produces ethanol and CO2? Ethanol fermentation - Wikipedia Ethanol fermentation Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. In an odd way, in only a sort of comparison; it's like restoring homeostasis by bringing the body into the correct equilibruim just as a diabetic requires and perhaps after you consumed the yogurt, all began to restore and revise offsets within your body, just I am experiencing, also kind of like when you are dehydrated, and you require an iv for the electrolytes to restore potassium, magnesium, sodium and more. There may be things that perhaps traumatized the system to take off track, and even when we have consumed certain foods high in a source, the body may simply not cooperate, yet with yogurt and hydration, the body can begin to re-wiring or circuit board that overheated to now resume effectively.
@12:56, here’s a tip for you- you need to add water to the bottom of your insta-pot so that it covers maybe half of your container where the yogurt is in or even all the way to the top. Air is an insulant, i.e., it does not conduct heat or cold well. By adding water, which is a better conductor of heat, you will be able to set the temperature exactly at the level you desire.
Why not just use the sous vide function on the ip pro instead? I have tried the water on bottom with jars, and the timer starts before the water is even close to the temp needed.
@@privateeye2490 Sous vide has a wide variety of temps, you choose exactly what you want so it won't scald the culture if you set it at 99-100, and choose whatever time you want (36 hours in this case). The Sous vide setting is much more flexible than the yogurt setting, which some people have reported goes to 109, which is very close to the 110F which Dr Davis says will kill he bacteria.
I gave yogurt with this strain in it to my kid with autism about 14 years ago and it was practically a miracle! Didn't cure it, but helped him with his speech and motor skills.
I got it in Canada and we moved away in 2013. By that point we had switched him to standard Probiotics. He is 18 now and just started uni(we are now in the UK) and has been having anxiety and OCD issues. I showed him this video and he wants us to make the yoghurt. We bought the ingredients and will be making it this weekend. He used to have just a couple spoonfuls a day, but he was very little at the time. The stuff we got was quite chalky and we were told we could add it to regular yoghurt with honey, which is what we did.
@@chuckylamb4398 Thank you very much for this. I had no idea and wanted to know. I will read the labels on our local products to note the fat content. I hadnt paid attention to that, just the label. I hope you enjoy there.
A tip, IF you aren't seeing any change in the milk after 10 hours add another three pills to it. It's not uncommon that half or more of these pills are sterile. My last bottle only had a couple pills that were good. What I have been doing is using small pickling jars in my yogurt maker. I add one cup of milk and one tablet to each jars (I can fit four). I do this to see which will grow and which don't. If I get growth I keep that as my starter for a large batch this way I don't waste a large batch of milk trying to get lucky with a active pill.
I think that one pill for one glass of milk is too little, maybe that's why your fermentations don't work. Try two or three pills per glass of milk from the start.
As someone who has done a lot of fermentation in the past I can tell you that it is always good to go back and reinoculated with the pure strain about every 5th batch to ensure you have a pure strain. If you notice changes in taste, texture, smell and color that is your signal to start over. No matter what you do you are going to get contaminates in it, that is just the nature of fermentation. Also I am going to be honest, I personally for the sake of being sensitive to inulin would just use real sugar or pasteurized honey to feed the culture (especially if you use coconut milk which DOES work with the right brand). Basic science teaches that the sugar is metabolized during the fermentation process but learning to balance the amount is the key. Blood sugar test's will confirm if the sugar is fermenting.
I use a mesophilic culture from positively probiotic and use half and half. Can you freeze a the yogurt to use as a starter for later? I always wondered about this bc sometimes i hate to have to keep making it, especially when i travel..
@@lll-w3w Yes, you can freeze the yogurt. I've done this many many times. Use an ice cube tray with a cover to portion out the yogurt you are going to freeze. You only need about 2 Tbsp to inoculate a new batch of yogurt.
In the Dr. Berg and Dr. William Davis interview it was stated you could get about 10 batches from saving back of the previous batches That after 10 batches the potency declines. Just like after 36 hrs the potency begins to decline.
Dr. Davis definately is the OG. As a matter of fact, he was my Doctor when we lived in Milwaukee. He gives the best advice, albeit many people don't like the truth he has to offer.
He's fabulous with his Inner Circle Forum, where he often personally helps review our labs and gives opinions on next health steps, and with his Wednesday Live Video Meetups on Zoom where we often have guest speakers and then can ask him anything! What doctors spend so much time assisting us?!
I mixed 1Tbsp Kroger unflavored kefir w/l-reuteri in it and 1Tbsp. of a previous yogurt, in with 1qt. half & half and 2 Tbsp. of Inulin in my IP and poured it into 24oz mason jars. I added 2 cups H2O to the IP and set it on the Sous Vide @ 100 degrees for the 36 hours. The temp stayed constant. It made a nice creamy thick 'yogurt' with no separation of ingredients. This is my very first try at making this. Being I used kefir instead of the tablets, as I have them on order, I may have made a kefir but whatever it may be, is good 👍. It has Reuteri among other 'bugs' in it. I hope when I make it with the reuteri tablets, the results will be mirrored. Thanx for all your info on how to make it and why to make it, Indigo🎉.
Love this advice. I have a sous vide IP. I have heard that even a custom setting IP can deviate too much to ensure the temp stays below 110. The water makes sense to keep a more consistent temp.
I just made some yoghurt to see how it goes before I order my L.Ruteri from the US. I want to be sure that it works well, and I want to share with all of you who have an INSTANT POT DUO that I kept a check on the temperature on the YOGHURT SETTING NORMAL for 6 hours. The temp didn't go above 98.8. I checked it periodically and was satisfied that the temp was safe. PHEW! Hope this helps some of you. And thanks for all the help I've found here too! 🥰
If you push the YOGHURT BUTTON once, you'll begin a normal process after a few beeps. If you press the yoghurt button again, it switches to High, Low and Normal settings. Hope this helps. @@stevengalentine-mv1ut
@stevengalentine-mv1ut If you read the following post, the poster mentions that at up around 110 is the killing temp. I hope that's true, otherwise, I might have a problem. I also read that submersing your container in water helps keep an even, slightly lower temp for the yoghurt. Good luck with your culture!
The reason you’re putting the water in the Insta pot is not to produce steam, it’s because water is denser than air and so it’ll keep 100° easier around your yogurt.
I have been able to regulate the incubation temp for my yogurt perfectly by using my egg incubator. A rectangular glass pyrex fits in the incubator perfectly and I set the temp for 100 f.
Where do you buy something like that? What brand and size do you have or recommend? I have been making regular homemade yogurt by the gallon now want to do the L-Reuteri the SIBO YOGURT. I want to add several different prebiotics, and collagen and shark collagen with coral reef. Looking at all the different types and multiple benefits. Not sure yet when and how I am suppose to add the other strains in, so no other ones will die. If you have any knowledge about it that would be ever so helpful please and thank you very much for you input and suggestions. 🎉🎉😊😊😊
L Reuteri was used in a study long ago for calming baby colic. Apparently babies get colic the same number of days after they are born no matter what their gestational age at birth. This indicates an environmental cause on gut discomfort . Various different probiotics were tested and l reuteri was the one that made a difference.
L. Reuteri used to be present in mothers’ breast milk decades ago (possible 1970’s) but not anymore. Possibly linked to the increased use of anti-biotics since that time.
@@NateB , sorry Nate, I do not remember anything more about the study. It was probably from the journal Birth, Issues in Perinatal Care. I stopped practicing 20+ years ago so before then. I do remember going to the local health-food store and finding that they actually sold a probiotic with L Reuteri, so including that info in my postpartum package.
Found out labout this "yogurt" two months ago and am sold on it! I love the soft mild flavor and texture and it is so easy to make. I purchased a two qt yogurt maker, so I always have plenty on hand. I'm an old yogurt maker from the early sixties and still heat the milk or half and half first to 180 degrees F. then let it cool down to 100. At this point is when I make a slurry of the warm liquid and add it to the remainder liquid. I also add 100 degree warm temp water to the yogurt maker at the very beginning so it has a great start. After two months I find my yogurt does not produce whey until it starts getting older of over a week plus. I don't know if there is any magic so far but anything that will help me to have a healthy GI tract....I'm good with. I hope this yogurt helps your SIBO recovery; I understand my comment is a year since you've done this experiment, so I will look at some of your newer videos to see how you progressed.. Thanks for showing the "how to" .
Hello! Tried your L Reuteri yogurt recipe. Quite tasty but what was even better my husband who has had significant gut issues now for years especially bloating from onion and garlic tried it last night after eating some sausage and bloating. It made a massive difference and experiencing bloat. It work awesome. Reduced the gas and discomfort. Cray but his stomach is flat today. Wow. Thanks so much for sharing!
I’ve made regular yogurt for years, but at 78 I’ve developed a lactose intolerance. Happy to find I can use coconut milk instead. I use my large Excalibur dehydrator as a fermentation chamber. Has full temp control. And I’ve begun exploring healing of lactose issue with my homeopath! Started seeing her 13 years ago. I’ve gone from a wreck to health, no longer requiring any medication.
I'm lactose intolerant as well. even butter makes me react. However I have no issues consuming this yogurt. I think the long ferment removed all the casein and lactose for me.
What setting do you use? Do you put the lids on loose or tight? and Dibyounset timer for 100 degrees for 36 hrs? I have an Instsnt Pot Pro 6 qt. Was thinking about mixing everything together and using 4 pint jars and still using the yogurt setting.
I made my second batch of yogurt using all heavy whipping cream. I had forgotten to save some of my first batch to inoculate the second, so I started from scratch. I used the non-adjustable yogurt setting on my new Instant Pot. I divided the batch into two jars and let it ferment for 36 hours. It came out perfect - heavy whipping cream creates a very thick, very rich yogurt with almost no whey. It is mild and very good plain, but if you want a very satisfying treat, mix in a tablespoon of Torani Sugar Free syrup - my favorite is Salted Caramel.
Doesn't Torani use Splenda in its sugar-free products? That is a gut disruptor and definitely wouldn't be considered a "safe" and "healthy" sugar alternative. You may wish to use fresh or frozen berries themselves, vanilla extract, or compliant keto granola for flavoring.
@@chuckylamb4398 The dairy product (half-and-half, or cream, or heavy cream) needs to be "ultra pasturized." This means it is treated at higher temperatures to kill the natural microbes that are already in it. That way, the microbes you introduce (L. reuteri) don't have to compete with other microbes. In the USA, the milk/cream containers are labeled "ultra pasturized" or simply, "pasturized." If the dairy is simply "pasturized", then it still contains some living microbes; you should heat it on your stovetop. This will make it "ultra pasturized" and eliminate the existing microbes. Then allow it to cool to 100 Farenheit, before using your L.reuteri microbe to make yogurt.
@@chuckylamb4398 I hate to burst your bubble…but I read that adding probiotics to heavy cream = sour cream. There is no milk for the bacteria to grow in…apparently! Gladys🇨🇦Toronto
Have been binge reading Dr. Davis, thank you. I have IBS with chronic diarrhea and praying the yogurt works. Modern medicine has done nothing for me and am desperate for something. Thank you again.
Hi! I have crohns disease, and I too have not been helped by modern medicine. And now I have sibo, so I really hope this helps me as well. I hope this helps with your IBS.
Dr. Davis stresses that primarily his grain-free, sugar-free diet and the recommended supplements (not his, so no sales pitch) are the crux of restoring your body to health!! The yogurt THEN is primary for addressing symptoms that are revealed when body gets rid of bad stuff.
I know a lot of people are eating their yogurt out of the bowl or jar. When you do this you are putting the bacteria from your mouth in the bowl which may compete with the reuteri. It's better to put the yogurt in a separate bowl when eating.
I made mine in canning jars & used a Souv Vide. It turned out perfect. I did have a subtle taste of mint in the 1st couple of batches, so I added a bit of Stevia & cocoa, & it tasted awesome. I also started my batch with a Siggi yogurt to incorporate more strains of bacteria. It did cause me to have gas for the 1st few weeks. I'm sure that was my gut changing.
What brand of inulin did you use? I also made mine using a sous vide and came out too watery. I used Now brand inulin. That’s the only thing I can think of that could’ve resulted in a thin consistency (?)
I just made another batch of the L.Reuteri *Yogurt* using the curds and whey from the first batch. I did use Inulin instead of the Potato Starch and this batch turned out SUPER! It is sooo good tasting and creamy, although I did have a bit of whey still. I'm ready to make another batch tomorrow using two tablespoons of the yogurt which I just made. I am very happy how it all turned out. Thank you Nili, for all the information and work you do!
THAT'S IT! I can't resist any longer! I apparently I DOOOOO "need" an instant pot! hahahhaa! you've convinced me! putting it on my christmas list... I hope Santa gets the message!
I’ve successfully made 3 dozen jars of L-reuteri, B-coagulans and L-gasseri (as well as co-fermented them). I use a sous vide. Tried using Insta pot and a fermentation machine to only experience failure. Sous Vide is the way. Sterilize all your jars and equipment first. Potato starch mixes easier than inulin (but have used inulin many times) and works just as well. Must use organic half & half or it’ll be too runny. Love this yogurt it has changed my life and the lives of many around me who have benefitted from it too
Thank you for showing step-by-step how to make this - I've been wanting to try this after hearing Dr. Davis, but felt too intimidated until I saw your demonstration. Thank you. 🙏
I made this recipe using heavy whipping cream. It is great 👍 It has a small amount of whey but no problem. Smooth and mild. Carbs really matter in my world, so after putting the recipe in Chronometer using HWC and then Half and Half, I went with HWC. 1/2 cup serving HWC has about 4.5 carbs. Half and Half has about 7.8 carbs per 1/2 cup serving. I have a brand new Instant Pot, so there is a yogurt button but no way to adjust the temperature. I used a glass bowl and the silicone sling pre-heating the pot. It came out great. PLAN that 36 hour ending 🤣 4am ending was not a good plan🤪
@@abinco5 I like the texture of the HWC much better than any other milk product. With keto, I need the high fat and need the lower carb count. It is so smooth and mild that I eat it right out of the jar. Gotta tweak those recipes 😋
@@cynthiabrosnan4539hi Cynthia, do you mix HWC with milk or just by itself? Another question, I’m using for constipation relief, have you noticed any difference in bowel movements? TIA
I’ve started making this fermented dairy. I couldn’t get high temperature pasturized half and half. So I use cream and whole mix and got a mixture at 12% fat. So I heated it to 85C and allowed it to cool. The first batch came out like fine grained cottage cheese and lots of whey. I wasn’t concerned because of the information in this video. The second batch is really good. I have a yoghurt maker with temperature control and timer. Thank you for sharing this with us.
@Shar Louise I live in uk too. I use single cream mixed with whole milk. I’m generally using 900ml single cream mused with 500 ml whole milk. I currently heat it to 85C hold it at this temperature for 5 mins. Turn off the heat, put a lid on the pan and leave it to cool for a couple of hours. Then it’s cool enough to add the starter. I’ve been doing this since September, adding 2-3 tablespoons from the previous batch and it has been fine. Still tastes the same. I find it needs the higher fat content to be nice and thick. Hope this helps.
You've made me start missing my L Reuteri yogurt. I followed Dr. Davis for a couple of years and made the yogurt for over a year of that time. I never had to use new starter tablets since I dumped my yogurt into a yogurt strainer from Amazon and saved the whey in ice cubes in a plastic bag in the freezer to use as future starter. (The carbs are mostly all in the whey anyway). I prefer the Greek style of yogurt so that method worked great for me. I also made most all of the other strains he used too. Each one has special properties. I used a sous vide and it worked great at bringing the mixture to temperature and keeping it there.
Can you please share which sous vide brand & model you use? I bought a bonsenkitchen & walked into see the reading at 155°. Totally unreliable. Thank you.
Hi, do you put it into the strainer after the 36 hour fermentation time and then refrigerate for 12 hours in the strainer, or to you strain it after the 12 hour refrigeration time - and then how much additional time would be for straining? Thank you for your help.
Thank you so much. Your video made this process so simple. I cant find out the carb or nutrition content on this recipie. Does anyone know please? And THANK YOU for not having annoying background music while you talk like many youtubers do.
Perfect batch by the 3rd try. First 2 were hard cottage cheese texture with A LOT of whey. Both of these batches I used the 10 tablets and potato starch. 3rd attempt I heated half n half to 85 degrees. Let that cool to 80 degrees then added 2 tablespoons of whey from prior batch and 2 tablespoons of potato starch. I use a Sous Vide stick in a pot of water at 100 degrees for 36 hrs. Using liquid whey rather than the crushed tablets created perfect yogurt with no separation. Tastes like sour cream.
Subscribed! Clear, intelligent, explained in a warm personable yet not overly chatty distracting or confusing way! You are superb! A number of the health benefits on this list seem clearly to be because of the increasing serotonin from fermented dairy kefir and yogurt cultures imo 😊 YAY! OH! OXYTOCIN?! Wow.
On my third batch and finally figured out your recipe of 2T inulin is double what Davis calls for and was causing overgrowth and separation. Now that I am at 1T inulin, 2T prior batch, and 1qt organic half n half (grassmilk preferred for me), it finally seems right. Also, you can disable the beeping on your IP Pro as follows: when unit is off, press and hold dial until you hear a beep. Display will say "unit". Select F or C by turning dial for temperature scale. Press dial to save and shift to sound setting. Turn dial to switch sound on or off. Push dial to save and return to Unit. Press start to save. Voila. Sound is now muted.
I have made yogurt with the warmth of the light bulb in my oven. I turn on the light bulb while I make the yogurt. Portion it into mason jars. Put it in the oven. And lock the oven as in self cleaning cycle. It has never failed.
This type of yogurt must be made at the temp De Davis states, you might get yogurt doing it your way however not as potent as it could be, he has done the research he isn’t guessing
@@Miss2BeFree I tested out my oven light temperature all last night and found the sweet spot for getting it to 99-101 degrees mark. I used a cloth doubled over to keep the oven door open just a crack to keep it stable at 100. shut all the way was 103. Just experimented with it. A perfect solution for me, since all the yogurt makers rarely allow you temperature control....and I don't want another appliance to crowd my small kitchen. Next to test out the recipe. Fun fun.
@@DougC-iv7zq I hear you, I didn’t want another appliance crowding my counter either but I did purchase an ip pro from a market place for half of its price and Indigo did all the hard work figuring out all the setting so be it. Will try it tonight. Thanks for the information, maybe I will the oven one of these days then I sell the pot.
I use two BioGaia Ostrosis capsules which is ONLY 6475 bacteria (zero flavouring). By the fourth batch of using prior batches my productions were thick and fantastic. Very tasty. My recipe is 1 quart half&half plus two TBS insulin plus one TSP dextrose.
Are you adding 2 Tbs of insulin or INULIN to your recipe? What does the dextrose do for it please? If you are adding insulin to the recipe what does that do for it added to the yogurt also please.? Thank you if you answer.😊😊
I have been making this ever since listening to Donna at Cultured Food Life. I use my Instant Pot Sous Vide feature with water to the top of my jars and keep the vent open. It has only failed twice, I didn't use enough probiotics to feed it, and once I used whole milk. They weren't really failures as I used the whey to do another batch. For me using Potato Starch and Half and Half work the best. I think I might invest in a Sous Vide stick leaving my Instant Pot free or make double batches. I am not sure if I see any benefits yet, they might be very subtle. Good luck.
So so excited made my first batch - used my Ultimate yogurt maker - used the ten L reuteri tabs-used potato starch - half half ultra pasteurized- I still warmed it to 200* - cooled to 100 then added probiotics n potato starch- set for 36 hrs at 100*/ OMGOODNESS- perfectly smooth and very tangy- I’m so so excited. I’m so hoping I will feel the benefits.
I just finished the yoghurt in the instant pot duo, on 'low' yoghurt temperature. I checked the temperature and my yoghurt was at 35° C. Now, after 36 hrs i have a super tasty yoghurt. Thank you. You just posted a new video with l reuteri, l gasseri and bacilus coagulants, I'm gonna make this one as well
Thanks for that info. I'm new to the Instant Pot, and took a while for me to figure out how to set the yogurt setting on Low. I had 3 disasters - a whole packet of Gastrus tablets. Then I discovered that the cultures were dead, so there was zero chance of getting yogurt. I'm trying this with another brand of L. Ruteri 🤞
@@noelbecker7002 What model Instant pot do you have? From what others above have said, it sounds like some models just have a "Normal", "Low" and "Hi" yogurt setting.
Hi, make my own yogurt for years are use plain from the store yogurt heated up the milk and I use capsule or probiotic put it in a plastic container rapid to the blanket and next Monique is done put it in the fridge raider for a couple hours and it’s gonna get take a nice yogurt and I make my own salad with garlic cucumber in yogurt. It’s delicious.
I made my first batch and it came out perfectly smooth, stiff, and creamy. Horizon Ultra pasteurized organic half and half, Bio Gaia tablets, and Inulin powder. I added just slightly more Inulin than the 2 tablespoons since I read that suggestion somewhere. I just mixed it it the stainless steel insta pot insert, set to warm, custom, 104 (lowest setting on mine) and 36 hours. Cover with plastic wrap and stick in the fridge for 12 hours, then strain off the whey liquid that was under the yogurt. I checked the temperature a couple of times and it was around 106.5, hotter than needed, but not so hot as to kill the bacteria.
Thank you for explaining your method, I don't have an Instant pot Duo and it has a yogurt setting, but I was trying to figure out how to get it lower so as not to kill the L.Ruetei. I was all set to buy a yogurt maker, but you gave me the Instant Pot Duo solution that I was looking for.
I make a double recipe directly in the metal container of the Instatpot. I have done this in a 3 quart and a 8 quart. I use the SOUS VIDE setting on the cheeper instantpot which gives me 100 degrees for 36 hours. I find it better to stir half way through. I have been doing this for a couple of years and it works great with less dishes and futzing .
I have been on this for two+ years now and cook at 105.9 f temperature for 26 hours, I did stop for two months one time, many of the items he talks about came back. Back on now and love it. I make in a 40oz jar and use a clean spoon to take out. when I get down to 4oz I start a new batch I use 5 tables to start 32oz of milk half and half. Works great.
According to Dr William Davis' blog they are saying this, it looks like they are recommending to use BioGaia Osfortis because it contains ONLY the 6475 strain of L. Reuteri, which is the most beneficial strain: "That probiotic actually is a BioGaia organism that is also in the Gastrus product, but it is the DSM 17938 strain, which is presently thought to confer far fewer benefits of interest than the ATCC PTA 6475 strain. Dr. Davis has recently been recommending using the "BioGaia Osfortis" product as starter, as it contains only the ATCC PTA 6475 strain, and 25-50× more of it per unit than Gastrus. The 17938 strain will make a yogurt, but don’t have high expectations for it."
Hi, thank you for sharing the information regarding the l-reuteri yogurt Is the configuration the same with the osfortis? Ten capsules vs ten tablets? 1 Tb inulin? We have a jersey cow, I intend to use our raw milk but heat it up to 195 and hold that temp for 10 minutes then cool it to the 100 dg. . .that way there won't be any competition between microbes Thanks again
I made my first batch of l. reuteri (I heard Dr. William Davis pronounce it "ROY-ter-eye") in a yogurt maker with eight small jars, since I didn't want to tie up my Instant Pot for 36 hours. I set the temperature at 100 degrees, but in some of his videos he suggests 105 degrees, so I may try that for my next batch. Some of the jars were completely solid, and some separated into curds and whey, but it was all delicious. I added a few frozen blueberries to the finished yogurt for prebiotic fiber. I will save a few tablespoons of the jar that separated for the starter for my next batch. Dr. Davis says that the second batch usually has less separation, so we will see. I am looking forward to each day's 1/2 cup. I'm enjoying following you on your journey, thanks for sharing! UPDATE: I made the second batch in a glass pyrex loaf pan in the yogurt maker, increasing the temperature to 103 degrees. It did not turn out thick like yours. It separated and tastes very tart. Is it still good? I'll try another batch in the little jars. UPDATE 2: Made another batch in the little jars, and it is still separating and looks more like cottage cheese. On my next batch I'm going to start over with another 10 BioGaia tablets. I'm on a quest for the beautiful solid yogurt like Nili's!
I also don't have an Instant Pot but I don't have a yogurt maker either. Please share what brand/model you use. I know nothing about them and could use suggestions. Thanks.
I’ve used a Yogourmet since the 90s. Perfect, half a gallon at a time and can strain it if wished, after chilling. If u want, portion out after chilling to keep from getting oozy. We just make yogurt milk when it does that. Mix milk w/the oozy yogurt and drink up. Add a flavor if want.
Thanks for the video! Distributing the heat evenly using the water bath means you won't have bacterial death from isolated hot spots that go over 108°f. The second batch made from the first is usually thicker. Your good second result might have been helped from preheating your half and half. So if I were you I would try the dairy preheat again with the water bath and see how it comes out.😊
You had me at yogurt! I used to make my own, but fell out if the routine. I also used to make milk kefir, kombucha, and want to try kimchi, rice bran pickles, and other fermented foods. I made large batches using a Styrofoam cooler filled with warm water to hold the inoculated jars of milk,, and a digital alarm thermometer. I only had to add warm water occasionally keep the water around the jars at the right temp for several hours, even overnight to the next day.
I bought Instant Pot Duo Plus for this. I learned from trial and error that using a thermometer is a MUST. Apparently even with temp control, instant pot can be inaccurate, in my case it's always 5 degrees higher, I have to set mine 95F to achieve 100F range.
wow I have mine set at 101 and it is holding at 101.4 for 21 hours now. I put it in 2 separate quart jars with loose fitting plastic covers and about 2" water. Nice that you can open the pot to use thermometer, then close it up without interrupting the setting. So exciting, nice to see someone here in real time!!!
Would you be able to update us on how you feel your health is after eating this for a week or so? It looks so thick and creamy! I’d rather eat yogurt than take a pill! Thank you for testing us!
I have been eating for 3 months and it has reduced hay fever, increased energy, way better sleep and much more happy and chilled out. I use a sous vide. I have used coconut milk and oat milk for my friends who are not doing milk. I personally recommend it, but you should try it for yourself. I used probiotic pills.
I’ve been making this for many months. I use sous vide function and temp is very constant. Once it gets to temp it stays steady. and I put 1/2 gallon of half&half directly in the liner pot. Because I live at over 5000ft. I set temp for 102. (I tested at a few different temp settings) and 102 is best at my location. It’s my favorite flavor of yogurt ever. I started making it for my husbands gut discomfort, but we both love it and eat it every day.
I just put third batch of L Reuteri yogurt in the Instant pot. I made a double batch using 4 tablespoons of yogurt, 4 tablespoons of potato starch and 2 quarts heavy whipping cream. I divided it into 3 jars. Hoping it goes well.
I enjoyed this video, nicely done. If I could add 1 critique it would be that of the title and hashtags placement as I spent a frustrating amount of time trying to hit then”more” link and kept getting high-jacked to the SIBO hashtag. I am on a smart phone and that might be the reason but boy did my language deteriorate 😂… food for thought and thank you for taking the time to make this video.
My first comment was before I had even watched more than a minute or two of the video. But I felt I needed to come back and say thank you for doing all the legwork so I don’t have to figure out temperatures and things.
I know I'm super late to this party 🤣, but we're friends here, so no judgement! I have a lot of gut issues (my Gastroenterologist calls it IBS), and I make "regular yogurt" using 2KK's high fat instant pot recipe. Reading all the beneficial effects of L. Reuteri, I wanted to try it, but not at the expense of buying a new instant pot, food dehydrator or proofing appliance. I started researching and reading a lot of the comments, ordered the bacteria and made my 1st batch. It was a complete failure, I think I may have made spoiled half & half 🤣 (I tried using my instant pot with the sealing ring removed, the mixture in mason jars and no water added to the pot). Back to researching, stumbled upon Sous Vide method. I put the bacteria/inulin/half & half mixture in 2 mason jars, completely submerge them in water, cover with a silicone cover, then again with foil to try to keep the warmth in the container, then set my sous vide for 104 degrees, 36 hours. When it was done, I was terrified of it, but ate some after it refrigerated and drained some of the whey. I told my SO if I got really sick to take a sample of the "yogurt" with him when he took me to the hospital 🤣🤣. I didn't get sick! As others have mentioned, the consistency was a bit weird, kind of very small curd cottage cheese like. I wasn't so sure how I felt about the flavor, as it is different than traditional Greek yogurt. I had a couple more servings, mixing with the other yogurt I make and protein powders. I took about 2/3 of the batch and separated out into starters, froze most of them, then used 1 of the starters to make a new batch. This batch is amazing, thick, creamy, no small curds and very mild tasting. I've already noticed some improvement, but I'm not sure if the improvement is just a coincidence, as the IBS does tend to ebb and flow. So, TLDR, going to make using Sous Vide, 1st batch will be separated out for starters.
I used a Sous Vide too but was told by someone who makes and sells, to cook the half and half first low boil for 10 min then cool to 100 degrees then mixed the inulin and culture which we had some of her yogurt. Came out just like hers! Cooked at 100 degrees for 36 hrs. My sous vide turned off due to the water level dropping. I need to add more water next time and find a rack to elevate my jars. I also cooked with loose lids. When done, wiped condensation from the inside jars and lids and loose lid in fridge then once chilled tight lid. She said to use the yogurt culture you must do within 10 days
I don’t have an instant pot, but it looks like you could fit several quart jars in it. At least three perhaps? Since I don’t like the method of scalding milk on the stovetop, I pour my milk into quart mason jars-4 at a time fits my 6-qt Dutch oven. I place a round wire rack in the bottom to protect the glass jars. Fill the jars with milk, then pour water into the pot-about 3/4 up the side of the jars, loosely cover with lids, and turn the heat to medium high. For my preferences it takes about 40 minutes to reach temperature (the fresh milk inside the jars). For me, since I’m using *raw* milk (not necessary), the temperature zone is 180°F. (I have to kill the bacteria and enzymes that’s in the milk before adding my own culture). So when milk temperature is reached, I pull the jars out of the water bath to let them slowly cool (108°-112°). The cooldown takes about 2 hrs, but I start checking temperature after an hour and every 15 minutes. Then add my culture. It’s at this point that I would use my instant pot-if I had one. I incubate my jars inside my Excalibur dehydrator. There’s plenty of room. 105°-110° works for me and my culture. But I can see, with a lengthy fermentation schedule, the 100°F makes sense. I’ve never experimented with L reuteri, but I’m motivated to try. The point is mason jars. The jars make heating milk so much easier. No sticking or scorched pots. The vertical shape of the jars use less horizontal space inside a pot so more can be made at the same time, and take up less real estate on the refrigerator shelves. Hope this water bath with jars tip is helpful to someone.
I don't understand how anyone could scald milk if the heat is on low, you're stirring and watching it. I never scald milk. I just pour the milk in a pot and heat on low. It never scalds.
@@1Hope4All The point is simplicity. I’m busy. I don’t want to babysit the pot, stirring and watching. I pour my milk in the jars, add water, turn on the stove and set the timer. I know how long it takes my electric stove setting to reach precise temperature. Then take the jars out of the water bath, cooldown, add culture, and incubate. Perfect every time and no fancy equipment required. I just happen to have a roomy dehydrator, so I use it. It works FOR ME. No muss, no fuss.
. I culture my milk in a 6 quart crock pot. 1 gallon at a time works perfectly!!😊😊😊 I have the excallabor dehydrator which Is very nice for this. I have done it makes perfect beautiful yogurt! ❤❤😊😊 I have had concerns at times worrying about the weight and for it to crack. I have also use a large cooler bag with a towel wrapped around the jars with a adjustable heating pad on the .lowest setting and zipped it closed. Works perfectly, especially in the hot summer and freezing temperatures to regulate it. But it doesn't heat my house up especially in the summer.❤ 🎉 🎉 😊😊😊😊 PS. Goodwill has 1 gallon jars brand new to buy for $ 6.99. They actually look small like it doesn't hold a gallon compared to our milk gallon size in the store , but it holds a perfect gallon in it. It's shorter and stores beautifully on other shelves in the refrigerator. I bought up all in 1 store so I can make more yogurt before my 1 jar runs out. And to put other dry foods in them for storage so bugs and mice can't get Into the jars. Very extra large opening at the mouth. Perfect also for fermenting and cleaning them. Check them out and ask a worker, it is their own goodwill product. Love, love them😊😊😊😊💜💚💖💙💟❤👍👍👌👌🤘🤘 I am from Wisconsin Rapids, Wisconsin USA
Thank God for Other People's OCD! I just wanted really basic info on how to use the instapot for yoghurt (like, should I use jars? Yes.) and instead you really totally upped my game with three THREE entirely new ideas: half and half, some kind of fiber, with amazing results there - and of course maybe a magic bug besides. I'm all in. Thank you!
I have the same instant pot and put 3 32oz mason jars at a time. It might fit 4. I started a new experiment of one batch each of reuteri, gasseri, and coagulants with the half and half. Then I spoon in a little from each. They all came out perfect the first time.
Why isn't everybody doing the strains in separate batches? The optimum temperature of each strain is significantly different. I wonder if mixed batches have health benefits or if the culture stays good for longer so restarting cultures from scratch isn't as much of an issue?
BTW you can turn the sound off on your pot. I think on your model, you just push and hold the dial for about 5 seconds and follow the prompts. Hope this helps.
Could you show us how to make this yogurt with almond milk and the same? L Rueteri, and prebiotic, I have trouble with dairy. Thank you so much you’re so thorough. I can really understand everything you teach. !❤️
They say for people lactose and sensitive to milk should do well with this cuz the lactose is being cooked out of it.. And people were quite happy to have some dairy back in their lives. 😊😊
i made this a year ago and it was delish ! the only problem was the amount of gas produced thanks to the inulin. i came to the conclusion it was better for me to take the tablets by mouth instead of making yogurt due to the inulin..
PHGG is actually a better prebiotic and it feeds lactobacilli. Inulin is not as well tolerated. But in all cases, prebiotics need to be consumed at low doses initially to let the microbiome adjust, otherwise lots of gas.
I've made L-reuteri for a couple of years now and keep the temp at 104 and it comes out perfect. I followed Dr. Davis' recipe and I don't recall the temp needing to be at 100 so I will have to go back and check again I guess. But my results have been great, and I can attest to the fact that L-reuteri makes a big difference.
*QUESTION BELOW.* I have a bread maker that has a yogurt setting (KITCHENARM® Smart Bread Maker). So I'm glad I found this video. And I wasn't even looking for a yogurt video. I was searching homemade keto ice cream to make in my ice cream machine. This was a video that showed up in the related videos of one of the ice cream videos that I watched. Anyway, two questions about the starter tablets: 1. Does the final crush have to be certain size particles or certain crush consistency? I want to just put the tablets in my spice grinder and pulse little by little. Or can I just let 'er rip? 😂🤣 2. Does this L. Reuteri starter also come in powder instead of tablets?
Hi Nili, I can’t change the temperature when using the yogurt setting but I did a test using my sous vide button with half a pot of water set at 100° for eight hours and after that time the water was still at 100°, well a little lower maybe 98. Using the sous vide button I can set the time to 36 hours. I’m wondering if you know of anyone who made the L reuteri yogurt this way. I’m thinking I could try either putting canning jars in a water bath or making it straight in the pot but I think I’ll try the jars first, that is unless I hear back from you that you know of others who have tried this and it doesn’t work. I just can’t afford to waste ingredients but I have a feeling this may work!
Used Instapot and checked temp several times. Varied from 98 to 102. After 36 hours, came out like cottage cheese consistency. Whey had completely separated, at bottom of jar with curds above. Tastes great but definitely not creamy.
I've got some of this going right now. It seems like it will have some great benefits for husband & son that have depression & anxiety. I did tweak a bit, used fairlife whole milk and some heavy cream mixed together. And I am also doing vlose to a gallon of it. Used 20 tablets and probably close to 8 tbsp inulin, I just used a soup spoon and left them heaping. I also used my ninja bullet to mix maybe 1.5 c of the milk, the tablets, and the inulin together. Then added that to the rest of the milk & cream. Guess I'll find out in about 28 hrs if it turns out. I also used the sous vide function on my instant pot and set it to 98 F just in case my pot heats a little on the hot side.
@@delladearest2511 I let it ferment too long because I forgot about it before heading off to work. What I ended up with was a bit more cheesey, kind of like ricotta once I ran it through my food processor. Quite a bit tangier than ricotta though. I still plan to find a way to make use of it. Batch #2 will be done in the morning. Second time I just put it in pint jars and put it in my oven after heating on the bread proofing setting, and left the oven light on. I found out many years ago, back when I would make yogurt in my crock pot and put it in the oven overnight, that even just leaving the light on in the oven and keeping the door closed maintains the temp right around 100 F because of how well ovens are insulated. I'll move my jars to the fridge before I leave to work in the morning, that will give me 34 hrs of ferment time. But I'd rather cut it a couple hours short than go 12+ hrs over again.
That is my goal also to make it a gallon amount in my liner. My regular homemade yogurt I always make it by the gallon. I want to add other cultures to that for more BENEFICIAL benefits. I need to find out when and how to add them. Weather if I have to make them all seperate batches then mix them all together, or if I can do it all in one pot. (Which I would really prefer all in 1 gallon). The other way I think would be to much time and electricity on my bill. And extremely alot of wear on my appliances!!! Help. For any knowledge people can give me to succeed in success please and thank you. 😊😊😊
@@sandraolsen6596 I plan to eat different strains on different days I am concerned all in one serving may compete in the gut ... too much work to get the product to risk that happening for me.
Thanks Indigo. Your directions are always so spot on with great attention to detail. (I'm OCD too). Just started my first batch tonight using my Sous Vide made by InstantPot. The temp control is super accurate.
Wow that looks sensational for yogurt! I’ve been buying it and I just said to my hubby yesterday that it’s time to start making my own again because the price is getting insane for yogurt I eat a bowl of greek yogurt every morning for breakfast. I’ve been doing it for several years now while remaining keto for everything else and it just has helped me tremendously with my gut health. I find it’s something I can’t go without or I end up with lots and lots of cramping and gut pain. I had my gallbladder out removed and I still believe calcium is being leached from my bones somehow and as a result these calcifications are occurring and being passed through my intestines some times with great pain so I don’t know exactly how yogurt breaks it down but it definitely has had a significant impact on me feeling soooo much better and being able to enjoy life so much more!!! I think there is soooo much we don’t know about gut health and the longer we live the more we are going to discover it’s overall importance in maintaining great health and those microbes are super important to ensuring everything functions as they should. I look forward to reading all about this sibo I’ve never heard of it before thank you for sharing!!!🥰🇨🇦❤️
I've been eating this yogurt for about five weeks now, and there's no comparison with store yogurt. Commercial yogurt tasted great but never helped how I felt. After just a few days of eating this yogurt, I was having fewer muscle spasms (almost none vs. many times a day), my strength was improving, I didn't have horrendous muscle spasms after exercising (very lightly!), I had more energy, my mood was better, and my constant nausea and munchies were gone. I was skeptical before trying it, but WOW!
I have sibo and I'm looking forward to trying this I've heard good things about it for destroying the bacteria that caused the sibo unfortunately it'll still be 2 weeks before I can get my reuteri bacteria as a lot of other people have seen Dr Davis's video and are trying it too so it's on backorder
Please explain how you checked the temperature of your incubating yogurt during the 36 hours? Did you turn the machine off and then open it up and stick in a probe? Does the Instant Pot allow you to pause the process and resume afterwards to avoid having to reset the machine? Maybe you left a thermometer inside the whole time. ??? I think many of us would appreciate you elaborating on the temperature checks you made. Thanks for the great video!
strange I have IP Duo and I opened several times ago check temps and it picked up where it left off did not have to reset it (using the yogurt setting at 101). First time fingers crossed. It definitely is thickening I can see on the thermometer probe but I have 18 hours to go.
I make regular yogurt in my mini insta pot but sounds like the temp gets too high for this particular probiotic so I am looking for an alternative…something where you can actually adjust the temp down.
My first batch turned out without any separation, it was like the 2nd batch. I’m very pleased with my results. This is my first time making cultured dairy. I hope I did it right😊
I have the instant pot DUO PLUS 6 quart, the yogurt function temperature is a steady 104 degrees. I’ve made this dozens of times in my instant pot turns out great,super thick.
I have the same IP duo 6 qt. I made some using the yogurt normal setting. The temp stayed within 100-103. But it is very runny with lots of whey. still tasty. Do you have any tips using the IP for yogurt?
@@ClydeneBalkeMusic well in this video INDIGO NILI just did, her second attempt was to heat it up… 1/2 & 1/2 first, cool to a 100 degrees or so and add the bacteria and inulin. She didn’t need to drain it afterwards. I have a batch in now…gonna try it her way. Normally mine is watery too, but I strain it overnight. First time for everything, hoping it turns out like hers.
But this one needs to be maintained at 100°. The yogurt you make, is it with the L. Reuteri bacteria? Dr. Davis says not to go over 110° and that 107° is getting very close to the 110°. I wouldn't chance it at 107°. I've seen people keep it at 104°.
My Instant Pot Duo Gourmet has a Sous Vide feature, where you can set the temperature. Won't that work? Follow up: I made the recipe as Nili demonstrated using potato starch that I used a Nutri-bullet to blend since she said she had found some undissolved. The first batch came out great with very little separation. It tastes great too! Can't wait for round 2 this weekend.
I've read on other videos that it's not a good idea to blend the ingredients with a blender or electric mixer as it harms the bacteria. Just use clean utensils and do it by hand I would say.
@@IndigoNiliI just got the Instant Ppot pro but have realized I ordered the Pro Crisp +Air Fryier,thinking it was the one and it doesn’t have the Yogurt button though it has the Sous Vide option. This lady uses that one and another one I just read he/she uses it too, so it can work all the same, right Nili? Thank you so much for the video, it helps me a lot to make my first batch try easier!
Due to to 36 hour time to make this yogurt have you since made a half gallon? I thought I would initially make a quart and then use the 1st batch as a starter as it seemed your second batch came out better than the first. I noticed you have the 8 quart IP but prefer to make your yogurt in a quart bowl. Do you not think that the initial difficulty maintaining 100 degrees had something to do with the bottom of the bowl being a smaller surface getting heat than if it were in the IP where the heat would be more uniformly distributed. I have had better luck using the IP instead of the glass quart bowl is why I am asking. Thanks
anorexia and/or anorexic, is the medical term for "no or decreased appetite' or "loss of interest in food or eating." Anorexia Nervosa is the term we are accustomed to for "induced" not eating known as an eating disorder.
BioGaia is a very talented pair of probiotics! The stuff he talks about makes it sound a little woo-woo, though, IMO 🤣. Thankfully, we have many human clinical trials with these two bacteria and they're been shown to: 1. Reduce menthane levels (this is one of the three gases produced by SIBO!) 2. Alleviate constipation (likely bc of the methane thing) 3. Help eradicate H pylori (a bacteria that can infect the stomach) 4. Boost and modulate the immune system (Among other things)
Totally agree about the woo-woo! Apparently this yogurt will single handedly bring about world peace. 😂 I'd just settle for a tasty yogurt that my gut will tolerate! Love your channel! I've learned a ton from you on my journey to get rid of my SIBO! ❤️
2 года назад+1
Which BioGaia products exactly please? This one in video? I have methane SIBO :(
Well it makes perfect sense. Depression originates from the gut and L-Reuteri is a catalyst for making serotonin. Our country uses more antibiotics and over the counter drugs, our food has high concentrations of pesticides which also compromises the lining of the gut. We see an increasingly large population of the US with digestive issues. The main evidence of this fact are the amount of drugs pushed in commercials for intestinal issues. If most of the world is plagued with gut problems there will be observable effects. The division in our country alone probably can be linked to this. To understand this is to see how these things are all connected. I could give more examples but I’m sure you get what I’m saying.
You can buy the L Reuteri capsules and just open them into the insulin? I have an “Ultimate” yogurt maker recommended on Dr Berg’s channel. I had to wait for it as it was back ordered. I love it, it’s so easy to use!!
You do not need a starch to make yogurt. In fact, in Bulgaria and Greece we consider that an adulterated yogurt. Many don't even think of those as a yogurt at all. Also careful with inulin that has its own issues
The inulin feeds yogurt better than other starches. It’s not necessary, but I think he looks for higher numbers of bacteria. Basically making a probiotic, not strictly a yogurt, if that makes sense.
@@AnneGoggansQHHT Yes, good point that some forget. Dr. Davis repeatedly says this is not yogurt, it's "yogurt-like"; it's a fermented dairy product similar to yogurt. Therefore, everyone's yogurt rules don't really apply. Also, his goal is to produce the highest bacteria count possible. I follow his recipe and method and don't mess with perfection. Since this recipe has been around for awhile now, I see many people tweaking it and changing it. A recipe is a recipe, change the recipe and you change the product. Why do that when it's perfect as it is.
@@AnneGoggansQHHT Right we are not making yogurt because its healthy and tastes good we are looking to get as high a population of specific formula to use as medicine yet enjoy as delicious food ... its really cultured dairy not regular yogurt.
To make my IP yogurt, I've been using Lifeway Kefir because it is widely available and contains "12 live & active probiotic cultures." I just checked and one of those is L Reuteri. Some of those looking for a source of it might give that product a try. I make the yogurt in 1-quart, wide-mouth mason jars, which just fit in my 6-quart IP pot surrounded by water. It only takes a couple of spoonfuls to add enough starter to the milk, so that 32-oz bottle of Kefir last a long time and I'm always assured of a fresh starter. And made in jars, there's no mess. The yogurt can go straight from my IP to the refrigerator.
You want specific strains. If the product doesn't specify the exact strain/strains that's because it's a cheap product. Otherwise they'd be bragging up a storm.
you say milk?l do you mean half n half? I love plain life way the cheapest place to buy it is at Aldi or Walmart. How long do you culture it at what temp? All bacteria use different temps for optimal population so just asking and do you do 36 hours?
I make both yogurt & kiefer just letting it sit on the counter in the winter or outside in the summer. I just eat down and add half & half. I actually like it tart so for me this is a taste not a texture thing.
Thank you, thank you for this and all your other insightful and authentic videos that inform and help the rest of us as we make choices for the health of our families. My experience with this so far: 1. I used 2 Tbs sugar instead of inulin. I don't actually know if I have any sensitivity to this ingredient, but really wanted to avoid buying just one more thing for my Keto Cupboard. Dr. Davis uses sugar in his coconut version, so I figured it was worth a try. 2. Temperature. TL;DR 93-95 degrees on an older Instant Pot (IP) yogurt setting works fine. I have an old school IP that does have a Yogurt setting but the temperature cannot be adjusted beyond the basic settings. I did some experiments and liquid in my IP liner hovers about 95 degrees, and liquid in a vessel on the trivet hovers about 90 degrees. I borrowed a friend's adjustable IP and made my initial batch in her liner at about 103 degrees (thinking, because your combo cultured dairy fermenting at 105 that slightly above 100 was the best target). That first batch was quite watery with whey and the solids were not particularly creamy. It was kind of like very lumpy almost grainy kefir? I put 2 tbs of that slurry, 2 tbs sugar and a quart of half-n-half in the liner of my old IP. I put 4 tbs of that slurry, 4 tbsp sugar and a half gallon of half-n-half in my friend's IP set at 102 degrees. (thinking again, that slightly above 100 was desired and that I had a better chance of getting good results from her IP) I neurotically tried for about 6 hours, to manually hold the temp of the liquid in my IP liner at 100. Alternating between "warm" (known to sit about 115) and "yogurt". I had to make adjustments every hour or so and ultimately decide that was NOT reasonable to do for 36 hours and started . I did a bit of research and came up with a scientific article that found the optimal culture time for L.R. is 35-37C/95-98.7F. WHEW! I quit fiddling with my IP. Changed the temp on my friend's IP to 98 and let them both go for the next 30 hours. End results: Old IP: very thick, creamy, mild flavor, almost no whey. Programmable IP: thick, creamy, mild flavor, medium amount of whey, easily stirred in. Both IPs, cultured directly in the IP liners, had a bit of a ... crust? thickened dryer layer? on top. Like a skin on pudding. It mixes in okay and isn't so icky as to make me not want to eat it. One additional thing I read said that excessive amounts of whey is an indication that the cultures were overheated. I wonder if my friend's IP spent too much time at too high a temperature, resulting in extra whey. I consider all of this as successful experimentation! Thank you again!
Thank you so much for this video. You helped to confirm the Pro is fully customizable for both temperature and time (the Rio is NOT) and also what temperature (105°) will PROBABLY maintain about 100° in the yogurt. After buying and returning two other instant pots, including the Rio, I didn't want to experiment anymore before buying the Pro. Thanks again. 👍🏻
Mine separated on my first batch. I used a sous vide, but the yogurt turned out real stinky. Then I used some from that batch to make some more and the same thing happened. Now I look forward to trying again. Still need to find the best way to keep it at 100 degrees. Thanks for doing this, I have been waiting for this. Now to see how it helps you.
If it turns stinky or a weird color you might have a contaminated yogurt. I would suggest to start completely fresh again otherwise you keep contaminating your new milk.
For all that notice the water on the yogurt; I learned a trick for that=after obtaining each completed serving, take your spoon and smooth out/or rather flatten and not only will it prevent from the build up - It actually ensures your yogurt last longer.
I jar everything before fermentation and load them all up in a food dehydrator. It works great. Once I get down to the last mason jar, I use that for the next batch.
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I'm not reading all 245 comments (as of now) so someone else may have reported back to you already. I am making this yogurt now. I am using the Instant Pot using the yogurt setting (mine does not have adjustments for temperature). It's been about 21 hours now. I did heat up the half-and-half to 100 degrees to start. I am using a heavy ceramic bowl. I checked off and on for the first four hours and checked again before I went to bed. The temperature on the yogurt setting has maintained around 95.5 degrees. People might want to know that using the yogurt setting does not get up into those killing temps around 110. My Instant Pot is the "Duo Plus." The yogurt is definitely setting up at that temperature. I've made lots of the low-carb yogurt with FairLife and traditional bacterial cultures with the same Instant Pot Duo Plus.
That is wonderful! Yes, I believe fermenting in a secondary bowl (not in the liner itself) and not adding water to the liner is the key to keeping the actual yogurt temp down. I'm so glad this yogurt can be made with the regular yogurt setting on the IP! Thanks so much for sharing!
No, you don’t need to do anything with the pressure valve.
@@patriciahobbs2422 thank you.
Sorry, just one more question. You are using the normal setting right?
Yes, but temperatures this low would not build up any pressure, so either way is fine.
I have Essential Tremors and after three days of ingesting the yogurt, my hands are more stable and I was able to hand write a sentence legibly - something I have been unable to do for years. I can't explain why this has occurred but it has so I am thrilled to continue its use!
wow that's amazing .... do you notice a difference after 1 month??
given the current situation, i'm surprised that you did'nt scream "Miracle, jesus lives." Neither would I, of course you could have endorsed the high wonderful sales of Dr Davis, products, excuse me L. Reuteri. I suspect that we both wonder.
Daniel, rearrange the gs224 phenotype. You probably have it and so produce low levels of BH4 and subsequent dopamine levels. Low dopamine is a cause of essential tremors. L. Reuteri which is used to culture this yogurt produces BH4 so when you consume this yogurt you are supplementing insufficient BH4 and improving dopamine levels and tremors reduce. Lots of good info about the gs224 phenotype out there.
@@marysmith309can you point me where to read more about this link to essential tremors
What occurs in yeast and bacteria?
Upon a biochemical point of view, fermentation is carried out by yeasts (and some bacteria) when pyruvate generated from glucose metabolism is broken into ethanol and carbon dioxide.
Life Cycle Emissions
Carbon dioxide (CO2) released when ethanol is used in vehicles is offset by the CO2 captured when crops used to make the ethanol are grown.
What reaction produces ethanol and CO2?
Ethanol fermentation - Wikipedia
Ethanol fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products.
In an odd way, in only a sort of comparison; it's like restoring homeostasis by bringing the body into the correct equilibruim just as a diabetic requires and perhaps after you consumed the yogurt, all began to restore and revise offsets within your body, just I am experiencing, also kind of like when you are dehydrated, and you require an iv for the electrolytes to restore potassium, magnesium, sodium and more. There may be things that perhaps traumatized the system to take off track, and even when we have consumed certain foods high in a source, the body may simply not cooperate, yet with yogurt and hydration, the body can begin to re-wiring or circuit board that overheated to now resume effectively.
@12:56, here’s a tip for you- you need to add water to the bottom of your insta-pot so that it covers maybe half of your container where the yogurt is in or even all the way to the top. Air is an insulant, i.e., it does not conduct heat or cold well. By adding water, which is a better conductor of heat, you will be able to set the temperature exactly at the level you desire.
Why not just use the sous vide function on the ip pro instead? I have tried the water on bottom with jars, and the timer starts before the water is even close to the temp needed.
The reason you’re right is because water is denser than air.
@@lalareal180you could, but I suspect it is for higher temps and could scald the culture.
@@privateeye2490 Sous vide has a wide variety of temps, you choose exactly what you want so it won't scald the culture if you set it at 99-100, and choose whatever time you want (36 hours in this case). The Sous vide setting is much more flexible than the yogurt setting, which some people have reported goes to 109, which is very close to the 110F which Dr Davis says will kill he bacteria.
Is it 100° farenhite?
I gave yogurt with this strain in it to my kid with autism about 14 years ago and it was practically a miracle! Didn't cure it, but helped him with his speech and motor skills.
I am very interested in this aspect! Do you still use it? How much did he eat of it every day? How often did you make it?
I got it in Canada and we moved away in 2013. By that point we had switched him to standard Probiotics. He is 18 now and just started uni(we are now in the UK) and has been having anxiety and OCD issues. I showed him this video and he wants us to make the yoghurt. We bought the ingredients and will be making it this weekend. He used to have just a couple spoonfuls a day, but he was very little at the time. The stuff we got was quite chalky and we were told we could add it to regular yoghurt with honey, which is what we did.
God bless you!
@@chuckylamb4398 Hello, Im in the US -- what do you mean by 'single cream'? Im not sure the US equivalent. Thank you.
@@chuckylamb4398 Thank you very much for this. I had no idea and wanted to know. I will read the labels on our local products to note the fat content. I hadnt paid attention to that, just the label. I hope you enjoy there.
A tip, IF you aren't seeing any change in the milk after 10 hours add another three pills to it. It's not uncommon that half or more of these pills are sterile. My last bottle only had a couple pills that were good. What I have been doing is using small pickling jars in my yogurt maker. I add one cup of milk and one tablet to each jars (I can fit four). I do this to see which will grow and which don't. If I get growth I keep that as my starter for a large batch this way I don't waste a large batch of milk trying to get lucky with a active pill.
Half sterile? Wow. Is there a better provider of L. Reuteri that we can use?
I think that one pill for one glass of milk is too little, maybe that's why your fermentations don't work. Try two or three pills per glass of milk from the start.
@@NateBtry baby gerber Good Start l. Reuterii. I think Target or CVS stock it. I got mine from our local grocery store baby isle.
10 pills 4 cups of half and half 2 tablespoons of inulin is the recipe. The first time I made it my yogurt did not solidify until 24 hrs later
The spelling is "scam, "in case you wonder
As someone who has done a lot of fermentation in the past I can tell you that it is always good to go back and reinoculated with the pure strain about every 5th batch to ensure you have a pure strain. If you notice changes in taste, texture, smell and color that is your signal to start over. No matter what you do you are going to get contaminates in it, that is just the nature of fermentation. Also I am going to be honest, I personally for the sake of being sensitive to inulin would just use real sugar or pasteurized honey to feed the culture (especially if you use coconut milk which DOES work with the right brand). Basic science teaches that the sugar is metabolized during the fermentation process but learning to balance the amount is the key. Blood sugar test's will confirm if the sugar is fermenting.
What culture works for coconut milk?
I use a mesophilic culture from positively probiotic and use half and half. Can you freeze a the yogurt to use as a starter for later? I always wondered about this bc sometimes i hate to have to keep making it, especially when i travel..
His recipe calls for prebiotic fiber to feed the L. Reuteri, he reccomends inulin or potato starch.
@@lll-w3w Yes, you can freeze the yogurt. I've done this many many times. Use an ice cube tray with a cover to portion out the yogurt you are going to freeze. You only need about 2 Tbsp to inoculate a new batch of yogurt.
@@mathfaster thank you!
In the Dr. Berg and Dr. William Davis interview it was stated you could get about 10 batches from saving back of the previous batches That after 10 batches the potency declines. Just like after 36 hrs the potency begins to decline.
Dr. Davis definately is the OG. As a matter of fact, he was my Doctor when we lived in Milwaukee. He gives the best advice, albeit many people don't like the truth he has to offer.
That's the only way I like it. Full honest truth!
He's fabulous with his Inner Circle Forum, where he often personally helps review our labs and gives opinions on next health steps, and with his Wednesday Live Video Meetups on Zoom where we often have guest speakers and then can ask him anything! What doctors spend so much time assisting us?!
@@jh4675 I will consider joining…. What is the cost?
Glad🇨🇦Toronto
Is he still practicing in Milwaukee?
I mixed 1Tbsp Kroger unflavored kefir w/l-reuteri in it and 1Tbsp. of a previous yogurt, in with 1qt. half & half and 2 Tbsp. of Inulin in my IP and poured it into 24oz mason jars. I added 2 cups H2O to the IP and set it on the Sous Vide @ 100 degrees for the 36 hours. The temp stayed constant. It made a nice creamy thick 'yogurt' with no separation of ingredients. This is my very first try at making this.
Being I used kefir instead of the tablets, as I have them on order, I may have made a kefir but whatever it may be, is good 👍. It has Reuteri among other 'bugs' in it. I hope when I make it with the reuteri tablets, the results will be mirrored. Thanx for all your info on how to make it and why to make it, Indigo🎉.
Are you sure that L.reuteri would have survived or multiplied to form sufficient CFUs with Kefir?
@@dr.abduljabbar2269 my guess is she didn't perform flow cytometry tests 🤷♂️
Love this advice. I have a sous vide IP. I have heard that even a custom setting IP can deviate too much to ensure the temp stays below 110. The water makes sense to keep a more consistent temp.
I just made some yoghurt to see how it goes before I order my L.Ruteri from the US. I want to be sure that it works well, and I want to share with all of you who have an INSTANT POT DUO that I kept a check on the temperature on the YOGHURT SETTING NORMAL for 6 hours. The temp didn't go above 98.8. I checked it periodically and was satisfied that the temp was safe. PHEW! Hope this helps some of you. And thanks for all the help I've found here too! 🥰
How do you move it from normal to more or less on the Duo ??
If you push the YOGHURT BUTTON once, you'll begin a normal process after a few beeps. If you press the yoghurt button again, it switches to High, Low and Normal settings. Hope this helps. @@stevengalentine-mv1ut
So do you use the Normal or Low setting?
@@anniej7344 thx. We figured out that low stays 92 - 94, and normal around 104. What to do.....hard to keep it at 100.
@stevengalentine-mv1ut If you read the following post, the poster mentions that at up around 110 is the killing temp. I hope that's true, otherwise, I might have a problem. I also read that submersing your container in water helps keep an even, slightly lower temp for the yoghurt. Good luck with your culture!
The reason you’re putting the water in the Insta pot is not to produce steam, it’s because water is denser than air and so it’ll keep 100° easier around your yogurt.
I have been able to regulate the incubation temp for my yogurt perfectly by using my egg incubator. A rectangular glass pyrex fits in the incubator perfectly and I set the temp for 100 f.
Where do you buy something like that? What brand and size do you have or recommend? I have been making regular homemade yogurt by the gallon now want to do the L-Reuteri the SIBO YOGURT. I want to add several different prebiotics, and collagen and shark collagen with coral reef. Looking at all the different types and multiple benefits. Not sure yet when and how I am suppose to add the other strains in, so no other ones will die. If you have any knowledge about it that would be ever so helpful please and thank you very much for you input and suggestions. 🎉🎉😊😊😊
Great idea 🥰
How did you clean your incubator prior to use?
L Reuteri was used in a study long ago for calming baby colic. Apparently babies get colic the same number of days after they are born no matter what their gestational age at birth. This indicates an environmental cause on gut discomfort . Various different probiotics were tested and l reuteri was the one that made a difference.
Hello how are you doing?
Very interesting. Im glad none of my babies got colic!
L. Reuteri used to be present in mothers’ breast milk decades ago (possible 1970’s) but not anymore. Possibly linked to the increased use of anti-biotics since that time.
Which study? Do you remember the name?
@@NateB , sorry Nate, I do not remember anything more about the study. It was probably from the journal Birth, Issues in Perinatal Care. I stopped practicing 20+ years ago so before then. I do remember going to the local health-food store and finding that they actually sold a probiotic with L Reuteri, so including that info in my postpartum package.
Found out labout this "yogurt" two months ago and am sold on it! I love the soft mild flavor and texture and it is so easy to make. I purchased a two qt yogurt maker, so I always have plenty on hand. I'm an old yogurt maker from the early sixties and still heat the milk or half and half first to 180 degrees F. then let it cool down to 100. At this point is when I make a slurry of the warm liquid and add it to the remainder liquid. I also add 100 degree warm temp water to the yogurt maker at the very beginning so it has a great start. After two months I find my yogurt does not produce whey until it starts getting older of over a week plus. I don't know if there is any magic so far but anything that will help me to have a healthy GI tract....I'm good with. I hope this yogurt helps your SIBO recovery; I understand my comment is a year since you've done this experiment, so I will look at some of your newer videos to see how you progressed.. Thanks for showing the "how to" .
Can I please ask why you heat the milk to 180 degrees first and then let it cool to 100 degrees? Thank you.😊
Hello! Tried your L Reuteri yogurt recipe. Quite tasty but what was even better my husband who has had significant gut issues now for years especially bloating from onion and garlic tried it last night after eating some sausage and bloating. It made a massive difference and experiencing bloat. It work awesome. Reduced the gas and discomfort. Cray but his stomach is flat today. Wow. Thanks so much for sharing!
Amazing!! 🤩 Thanks for sharing! ❤️
I am glad to hear that it worked. I am somewhat skeptical. Mostly positive reports.
Use the whey to make new batches. I freeze it in 2 TBSP amounts in little baggies
I’ve made regular yogurt for years, but at 78 I’ve developed a lactose intolerance. Happy to find I can use coconut milk instead. I use my large Excalibur dehydrator as a fermentation chamber. Has full temp control. And I’ve begun exploring healing of lactose issue with my homeopath! Started seeing her 13 years ago. I’ve gone from a wreck to health, no longer requiring any medication.
Hi Garth, you can use lactose free milk. The result will be the same.
I make yogurt with Walmart lactose free whole milk and it turns out great every time. No lactose issues after eating it.
I'm lactose intolerant as well. even butter makes me react. However I have no issues consuming this yogurt. I think the long ferment removed all the casein and lactose for me.
After 36 hours no lactose remains….that’s the point
Which modem Excalibur do you have? Mine only goes down to 105 degrees:(
I make mine in Mason jars in a water bath in instant pot. I put paper towels on top to absorb the moisture
What setting do you use? Do you put the lids on loose or tight? and Dibyounset timer for 100 degrees for 36 hrs?
I have an Instsnt Pot Pro 6 qt.
Was thinking about mixing everything together and using 4 pint jars and still using the yogurt setting.
I made my second batch of yogurt using all heavy whipping cream. I had forgotten to save some of my first batch to inoculate the second, so I started from scratch. I used the non-adjustable yogurt setting on my new Instant Pot. I divided the batch into two jars and let it ferment for 36 hours. It came out perfect - heavy whipping cream creates a very thick, very rich yogurt with almost no whey. It is mild and very good plain, but if you want a very satisfying treat, mix in a tablespoon of Torani Sugar Free syrup - my favorite is Salted Caramel.
I started making Kefir last summer using whole milk & in 2 mos gained 10lbs. Dairy makes me gain weight, it pains me bc I love dairy so much.
Doesn't Torani use Splenda in its sugar-free products? That is a gut disruptor and definitely wouldn't be considered a "safe" and "healthy" sugar alternative. You may wish to use fresh or frozen berries themselves, vanilla extract, or compliant keto granola for flavoring.
@@chuckylamb4398 The dairy product (half-and-half, or cream, or heavy cream) needs to be "ultra pasturized." This means it is treated at higher temperatures to kill the natural microbes that are already in it. That way, the microbes you introduce (L. reuteri) don't have to compete with other microbes. In the USA, the milk/cream containers are labeled "ultra pasturized" or simply, "pasturized." If the dairy is simply "pasturized", then it still contains some living microbes; you should heat it on your stovetop. This will make it "ultra pasturized" and eliminate the existing microbes. Then allow it to cool to 100 Farenheit, before using your L.reuteri microbe to make yogurt.
@@chuckylamb4398 I hate to burst your bubble…but I read that adding probiotics to heavy cream = sour cream.
There is no milk for the bacteria to grow in…apparently!
Gladys🇨🇦Toronto
Good advice! Did you have to use organic whipping cream?
Have been binge reading Dr. Davis, thank you. I have IBS with chronic diarrhea and praying the yogurt works. Modern medicine has done nothing for me and am desperate for something. Thank you again.
I also have chronic diarrhea and thought the same thing. I don't know anything about making yogurt but I'm eager to give it a go!
Hi! I have crohns disease, and I too have not been helped by modern medicine. And now I have sibo, so I really hope this helps me as well. I hope this helps with your IBS.
I would advise you to try the Gaps diet (in addition to this wonderful yogurt). Also consider taking anthelmintics.
@@ummadam9608 What is the gaps diet? Is it GAPS standing for something? If so, what does it stand for?
Dr. Davis stresses that primarily his grain-free, sugar-free diet and the recommended supplements (not his, so no sales pitch) are the crux of restoring your body to health!! The yogurt THEN is primary for addressing symptoms that are revealed when body gets rid of bad stuff.
I know a lot of people are eating their yogurt out of the bowl or jar. When you do this you are putting the bacteria from your mouth in the bowl which may compete with the reuteri. It's better to put the yogurt in a separate bowl when eating.
Definitely if your starter is coming from the same jar
Yep....Double Dipping.
I made mine in canning jars & used a Souv Vide. It turned out perfect. I did have a subtle taste of mint in the 1st couple of batches, so I added a bit of Stevia & cocoa, & it tasted awesome. I also started my batch with a Siggi yogurt to incorporate more strains of bacteria. It did cause me to have gas for the 1st few weeks. I'm sure that was my gut changing.
What brand of inulin did you use? I also made mine using a sous vide and came out too watery. I used Now brand inulin. That’s the only thing I can think of that could’ve resulted in a thin consistency (?)
I just made another batch of the L.Reuteri *Yogurt* using the curds and whey from the first batch. I did use Inulin instead of the Potato Starch and this batch turned out SUPER! It is sooo good tasting and creamy, although I did have a bit of whey still. I'm ready to make another batch tomorrow using two tablespoons of the yogurt which I just made. I am very happy how it all turned out. Thank you Nili, for all the information and work you do!
I love it too, but it raises my BP. Anyone else have that problem?
What's this about potato starch?
I missed that. Is it a substitute for the inulin?
THAT'S IT! I can't resist any longer! I apparently I DOOOOO "need" an instant pot! hahahhaa! you've convinced me! putting it on my christmas list... I hope Santa gets the message!
I do mine in a Ziploc bag in a sous vide bath.
I’ve successfully made 3 dozen jars of L-reuteri, B-coagulans and L-gasseri (as well as co-fermented them). I use a sous vide. Tried using Insta pot and a fermentation machine to only experience failure. Sous Vide is the way. Sterilize all your jars and equipment first. Potato starch mixes easier than inulin (but have used inulin many times) and works just as well. Must use organic half & half or it’ll be too runny. Love this yogurt it has changed my life and the lives of many around me who have benefitted from it too
Do you do 36 hours too with sous vide? I just ordered it online. Looking forward to try it
Just wondering where you purchase the raw potato starch?
@@unicorngalaxy7347 yes, 36 hrs
@@faithopeloveful I purchased mine on Amazon
@@nutsforthebeach Thank you!
Thank you for showing step-by-step how to make this - I've been wanting to try this after hearing Dr. Davis, but felt too intimidated until I saw your demonstration. Thank you. 🙏
I made this recipe using heavy whipping cream. It is great 👍 It has a small amount of whey but no problem. Smooth and mild. Carbs really matter in my world, so after putting the recipe in Chronometer using HWC and then Half and Half, I went with HWC. 1/2 cup serving HWC has about 4.5 carbs. Half and Half has about 7.8 carbs per 1/2 cup serving. I have a brand new Instant Pot, so there is a yogurt button but no way to adjust the temperature. I used a glass bowl and the silicone sling pre-heating the pot. It came out great.
PLAN that 36 hour ending 🤣 4am ending was not a good plan🤪
Lol … me too! 🛌
I read that the yogurt setting on an instant pot that doesn't have the adjustable temp runs at 111°F.
I thought Dr Davis or something I read not heavy whipping cream
@@abinco5 I like the texture of the HWC much better than any other milk product. With keto, I need the high fat and need the lower carb count. It is so smooth and mild that I eat it right out of the jar. Gotta tweak those recipes 😋
@@cynthiabrosnan4539hi Cynthia, do you mix HWC with milk or just by itself? Another question, I’m using for constipation relief, have you noticed any difference in bowel movements? TIA
I’ve started making this fermented dairy. I couldn’t get high temperature pasturized half and half. So I use cream and whole mix and got a mixture at 12% fat. So I heated it to 85C and allowed it to cool. The first batch came out like fine grained cottage cheese and lots of whey. I wasn’t concerned because of the information in this video. The second batch is really good. I have a yoghurt maker with temperature control and timer. Thank you for sharing this with us.
@Shar Louise I live in uk too. I use single cream mixed with whole milk. I’m generally using 900ml single cream mused with 500 ml whole milk. I currently heat it to 85C hold it at this temperature for 5 mins. Turn off the heat, put a lid on the pan and leave it to cool for a couple of hours. Then it’s cool enough to add the starter. I’ve been doing this since September, adding 2-3 tablespoons from the previous batch and it has been fine. Still tastes the same. I find it needs the higher fat content to be nice and thick. Hope this helps.
Do you have to heat the whole milk and cream mix before using it in the starter? Thank you @@hazelfox5613
You've made me start missing my L Reuteri yogurt. I followed Dr. Davis for a couple of years and made the yogurt for over a year of that time. I never had to use new starter tablets since I dumped my yogurt into a yogurt strainer from Amazon and saved the whey in ice cubes in a plastic bag in the freezer to use as future starter. (The carbs are mostly all in the whey anyway). I prefer the Greek style of yogurt so that method worked great for me. I also made most all of the other strains he used too. Each one has special properties. I used a sous vide and it worked great at bringing the mixture to temperature and keeping it there.
Whoa, sous vide makes so much sense. Thanks. I've got 3 different yogurt incubators, one being my trusty Styrofoam cooler.
Can you please share which sous vide brand & model you use? I bought a bonsenkitchen & walked into see the reading at 155°. Totally unreliable. Thank you.
Hi, do you put it into the strainer after the 36 hour fermentation time and then refrigerate for 12 hours in the strainer, or to you strain it after the 12 hour refrigeration time - and then how much additional time would be for straining? Thank you for your help.
Hey, I was wondering abbitt using sous vide.
@@MM-oc3sb strain after chilling well
Otherwise it comes thru the filter!
Thank you so much. Your video made this process so simple. I cant find out the carb or nutrition content on this recipie. Does anyone know please? And THANK YOU for not having annoying background music while you talk like many youtubers do.
Perfect batch by the 3rd try. First 2 were hard cottage cheese texture with A LOT of whey. Both of these batches I used the 10 tablets and potato starch. 3rd attempt I heated half n half to 85 degrees. Let that cool to 80 degrees then added 2 tablespoons of whey from prior batch and 2 tablespoons of potato starch. I use a Sous Vide stick in a pot of water at 100 degrees for 36 hrs. Using liquid whey rather than the crushed tablets created perfect yogurt with no separation. Tastes like sour cream.
And great to use for making salad dressings as well for those in family who don't like yogurt. Or cucumber cream salad.
So this makes me wonder if most of the good bacteria is actually in the whey? If I strain the yogurt for sour cream, I'm losing the benefits?
I used Half & Half for my first batch and a 50-50 mix of H&H and Heavy Whipping Cream. Both versions turned out delicious.
Did you get organic versions of those?
Thank you for your videos, it makes a huge difference to have the road paved ahead before making yoghurt for the first time!
I'm doing this because of you and Donna. Thanks, godspeed in your recovery
Subscribed!
Clear, intelligent, explained in a warm personable yet not overly chatty distracting or confusing way! You are superb!
A number of the health benefits on this list seem clearly to be because of the increasing serotonin from fermented dairy kefir and yogurt cultures imo 😊 YAY!
OH! OXYTOCIN?! Wow.
I disagree! She is overly chatty and she could have shown the ingredients list and then rambled on about each ingredient.
@@TheDotDetective2Tb inulin, 2 Tb of old culture or 10 of the tabs she had or ~20m cfu of another source, 1qt half&half @100F for 36hrs.
On my third batch and finally figured out your recipe of 2T inulin is double what Davis calls for and was causing overgrowth and separation. Now that I am at 1T inulin, 2T prior batch, and 1qt organic half n half (grassmilk preferred for me), it finally seems right. Also, you can disable the beeping on your IP Pro as follows: when unit is off, press and hold dial until you hear a beep. Display will say "unit". Select F or C by turning dial for temperature scale. Press dial to save and shift to sound setting. Turn dial to switch sound on or off. Push dial to save and return to Unit. Press start to save. Voila. Sound is now muted.
I have made yogurt with the warmth of the light bulb in my oven. I turn on the light bulb while I make the yogurt. Portion it into mason jars. Put it in the oven. And lock the oven as in self cleaning cycle. It has never failed.
This type of yogurt must be made at the temp De Davis states, you might get yogurt doing it your way however not as potent as it could be, he has done the research he isn’t guessing
Yes, for the L.Reuteri the temperature needs to be between 96 and 103 for 36 hrs.
@@Miss2BeFree I tested out my oven light temperature all last night and found the sweet spot for getting it to 99-101 degrees mark. I used a cloth doubled over to keep the oven door open just a crack to keep it stable at 100. shut all the way was 103. Just experimented with it. A perfect solution for me, since all the yogurt makers rarely allow you temperature control....and I don't want another appliance to crowd my small kitchen. Next to test out the recipe. Fun fun.
@@DougC-iv7zq I hear you, I didn’t want another appliance crowding my counter either but I did purchase an ip pro from a market place for half of its price and Indigo did all the hard work figuring out all the setting so be it. Will try it tonight.
Thanks for the information, maybe I will the oven one of these days then I sell the pot.
I use two BioGaia Ostrosis capsules which is ONLY 6475 bacteria (zero flavouring). By the fourth batch of using prior batches my productions were thick and fantastic. Very tasty. My recipe is 1 quart half&half plus two TBS insulin plus one TSP dextrose.
Are you adding 2 Tbs of insulin or INULIN to your recipe? What does the dextrose do for it please? If you are adding insulin to the recipe what does that do for it added to the yogurt also please.? Thank you if you answer.😊😊
I have been making this ever since listening to Donna at Cultured Food Life. I use my Instant Pot Sous Vide feature with water to the top of my jars and keep the vent open. It has only failed twice, I didn't use enough probiotics to feed it, and once I used whole milk. They weren't really failures as I used the whey to do another batch. For me using Potato Starch and Half and Half work the best. I think I might invest in a Sous Vide stick leaving my Instant Pot free or make double batches. I am not sure if I see any benefits yet, they might be very subtle. Good luck.
This is how I made mine too
So so excited made my first batch - used my Ultimate yogurt maker - used the ten L reuteri tabs-used potato starch - half half ultra pasteurized- I still warmed it to 200* - cooled to 100 then added probiotics n potato starch- set for 36 hrs at 100*/ OMGOODNESS- perfectly smooth and very tangy- I’m so so excited. I’m so hoping I will feel the benefits.
I just finished the yoghurt in the instant pot duo, on 'low' yoghurt temperature. I checked the temperature and my yoghurt was at 35° C. Now, after 36 hrs i have a super tasty yoghurt. Thank you. You just posted a new video with l reuteri, l gasseri and bacilus coagulants, I'm gonna make this one as well
Hi there! I have the same pot as you. Just wondering, did you have your yogurt in jars in the instapot or directly in the instapot?
Thanks for that info. I'm new to the Instant Pot, and took a while for me to figure out how to set the yogurt setting on Low. I had 3 disasters - a whole packet of Gastrus tablets. Then I discovered that the cultures were dead, so there was zero chance of getting yogurt. I'm trying this with another brand of L. Ruteri 🤞
I also can adjust the temp and the less or low option is less than 100 degrees F ...
@@thaigil1875
I've been setting my Instant pot temp at 97° or 98° and the L reuteri comes out perfectly.
@@noelbecker7002 What model Instant pot do you have? From what others above have said, it sounds like some models just have a "Normal", "Low" and "Hi" yogurt setting.
Hi, make my own yogurt for years are use plain from the store yogurt heated up the milk and I use capsule or probiotic put it in a plastic container rapid to the blanket and next Monique is done put it in the fridge raider for a couple hours and it’s gonna get take a nice yogurt and I make my own salad with garlic cucumber in yogurt. It’s delicious.
I made my first batch and it came out perfectly smooth, stiff, and creamy. Horizon Ultra pasteurized organic half and half, Bio Gaia tablets, and Inulin powder. I added just slightly more Inulin than the 2 tablespoons since I read that suggestion somewhere. I just mixed it it the stainless steel insta pot insert, set to warm, custom, 104 (lowest setting on mine) and 36 hours. Cover with plastic wrap and stick in the fridge for 12 hours, then strain off the whey liquid that was under the yogurt. I checked the temperature a couple of times and it was around 106.5, hotter than needed, but not so hot as to kill the bacteria.
Thank you for explaining your method, I don't have an Instant pot Duo and it has a yogurt setting, but I was trying to figure out how to get it lower so as not to kill the L.Ruetei. I was all set to buy a yogurt maker, but you gave me the Instant Pot Duo solution that I was looking for.
I make a double recipe directly in the metal container of the Instatpot. I have done this in a 3 quart and a 8 quart. I use the SOUS VIDE setting on the cheeper instantpot which gives me 100 degrees for 36 hours. I find it better to stir half way through. I have been doing this for a couple of years and it works great with less dishes and futzing .
Yay! You answered my q! But do you put water surrounding the inner pot?
I have been on this for two+ years now and cook at 105.9 f temperature for 26 hours, I did stop for two months one time, many of the items he talks about came back. Back on now and love it. I make in a 40oz jar and use a clean spoon to take out. when I get down to 4oz I start a new batch I use 5 tables to start 32oz of milk half and half. Works great.
Have you noticed any health improvement?
@@vins7cv139 I did, so I stopped for two months, I gained weight and did not feel good again, I am back on it now, feels good after only a week.
@@keithpegg7825 what health improvements do you feel?
@@keithpegg7825 does it reduce the abdominal bloating
@@MalcomMalediction f you diet also yes but eating right is important.
15:55 Keep Calm and Ferment On. (2nd batch is thicker)
According to Dr William Davis' blog they are saying this, it looks like they are recommending to use BioGaia Osfortis because it contains ONLY the 6475 strain of L. Reuteri, which is the most beneficial strain:
"That probiotic actually is a BioGaia organism that is also in the Gastrus product, but it is the DSM 17938 strain, which is presently thought to confer far fewer benefits of interest than the ATCC PTA 6475 strain. Dr. Davis has recently been recommending using the "BioGaia Osfortis" product as starter, as it contains only the ATCC PTA 6475 strain, and 25-50× more of it per unit than Gastrus.
The 17938 strain will make a yogurt, but don’t have high expectations for it."
Hi,
thank you for sharing the information regarding the l-reuteri yogurt
Is the configuration the same with the osfortis? Ten capsules vs ten tablets? 1 Tb inulin?
We have a jersey cow, I intend to use our raw milk but heat it up to 195 and hold that temp for 10 minutes then cool it to the 100 dg. . .that way there won't be any competition between microbes
Thanks again
I made my first batch of l. reuteri (I heard Dr. William Davis pronounce it "ROY-ter-eye") in a yogurt maker with eight small jars, since I didn't want to tie up my Instant Pot for 36 hours. I set the temperature at 100 degrees, but in some of his videos he suggests 105 degrees, so I may try that for my next batch. Some of the jars were completely solid, and some separated into curds and whey, but it was all delicious. I added a few frozen blueberries to the finished yogurt for prebiotic fiber. I will save a few tablespoons of the jar that separated for the starter for my next batch. Dr. Davis says that the second batch usually has less separation, so we will see. I am looking forward to each day's 1/2 cup. I'm enjoying following you on your journey, thanks for sharing! UPDATE: I made the second batch in a glass pyrex loaf pan in the yogurt maker, increasing the temperature to 103 degrees. It did not turn out thick like yours. It separated and tastes very tart. Is it still good? I'll try another batch in the little jars. UPDATE 2: Made another batch in the little jars, and it is still separating and looks more like cottage cheese. On my next batch I'm going to start over with another 10 BioGaia tablets. I'm on a quest for the beautiful solid yogurt like Nili's!
I do mine in a Ninja Foodie which is 110F temp and it still works
I also don't have an Instant Pot but I don't have a yogurt maker either. Please share what brand/model you use. I know nothing about them and could use suggestions. Thanks.
Yea i wonder why mine is like cottage cheese and not that solid yogurt.
@@oe9276 a Ninja Foodie Grill?
@@nutsforthebeach no Ninja Foodie multi cooker
I’ve used a Yogourmet since the 90s. Perfect, half a gallon at a time and can strain it if wished, after chilling. If u want, portion out after chilling to keep from getting oozy. We just make yogurt milk when it does that. Mix milk w/the oozy yogurt and drink up. Add a flavor if want.
Thanks for the video! Distributing the heat evenly using the water bath means you won't have bacterial death from isolated hot spots that go over 108°f. The second batch made from the first is usually thicker. Your good second result might have been helped from preheating your half and half. So if I were you I would try the dairy preheat again with the water bath and see how it comes out.😊
You had me at yogurt! I used to make my own, but fell out if the routine. I also used to make milk kefir, kombucha, and want to try kimchi, rice bran pickles, and other fermented foods.
I made large batches using a Styrofoam cooler filled with warm water to hold the inoculated jars of milk,, and a digital alarm thermometer. I only had to add warm water occasionally keep the water around the jars at the right temp for several hours, even overnight to the next day.
Pro biotics can mess up your gut if you eat too many. Now I have SIBO, its so painful & cannot eat any pro biotics till I get rid of it.
@@ShalomShalom-d5c Doesn’t L. Reuteri solve SIBO problem?
I bought Instant Pot Duo Plus for this. I learned from trial and error that using a thermometer is a MUST. Apparently even with temp control, instant pot can be inaccurate, in my case it's always 5 degrees higher, I have to set mine 95F to achieve 100F range.
wow I have mine set at 101 and it is holding at 101.4 for 21 hours now. I put it in 2 separate quart jars with loose fitting plastic covers and about 2" water. Nice that you can open the pot to use thermometer, then close it up without interrupting the setting. So exciting, nice to see someone here in real time!!!
@@ooohlaa13 Howdy! May I ask what's your IP model? It's nice seeing you too. I share everyone's enthusiasm to make reuteri yogurt haha.
@@bluemagi1656 i use the yogurt mode 36.30 hours set at 101 degrees
@@bluemagi1656 oh and forgot to add duo plus you can select the hours and temp for yogurt and /or us the low high settings
Would you be able to update us on how you feel your health is after eating this for a week or so? It looks so thick and creamy! I’d rather eat yogurt than take a pill! Thank you for testing us!
I have been eating for 3 months and it has reduced hay fever, increased energy, way better sleep and much more happy and chilled out. I use a sous vide. I have used coconut milk and oat milk for my friends who are not doing milk. I personally recommend it, but you should try it for yourself. I used probiotic pills.
I’ve been on this yogurt for 5yrs. I noticed changes in skin after 3 days. Also increased muscle strength after 6mo. Do it!
@@dianedoherty3655 hi im already taking insulin for diabetes, why does this recipe call to add isulin in it?
@@ljrockstar69 read it again…it doesn’t call for ‘isulin’…..it calls for INULIN, which is a prebiotic plant fiber……
@@ljrockstar69 'Inulin' is a digestible fiber not to be confused with 'insulin'.
I’ve been making this for many months. I use sous vide function and temp is very constant. Once it gets to temp it stays steady. and I put 1/2 gallon of half&half directly in the liner pot. Because I live at over 5000ft. I set temp for 102. (I tested at a few different temp settings) and 102 is best at my location. It’s my favorite flavor of yogurt ever. I started making it for my husbands gut discomfort, but we both love it and eat it every day.
I just put third batch of L Reuteri yogurt in the Instant pot. I made a double batch using 4 tablespoons of yogurt, 4 tablespoons of potato starch and 2 quarts heavy whipping cream. I divided it into 3 jars. Hoping it goes well.
Hello how are you doing?
@patrak3606 It is thick, and I love it. I eat a pretty strict ketovore diet, so the extra fat and lower carbs are great.
I enjoyed this video, nicely done.
If I could add 1 critique it would be that of the title and hashtags placement as I spent a frustrating amount of time trying to hit then”more” link and kept getting high-jacked to the SIBO hashtag. I am on a smart phone and that might be the reason but boy did my language deteriorate 😂… food for thought and thank you for taking the time to make this video.
My first comment was before I had even watched more than a minute or two of the video. But I felt I needed to come back and say thank you for doing all the legwork so I don’t have to figure out temperatures and things.
I know I'm super late to this party 🤣, but we're friends here, so no judgement! I have a lot of gut issues (my Gastroenterologist calls it IBS), and I make "regular yogurt" using 2KK's high fat instant pot recipe. Reading all the beneficial effects of L. Reuteri, I wanted to try it, but not at the expense of buying a new instant pot, food dehydrator or proofing appliance. I started researching and reading a lot of the comments, ordered the bacteria and made my 1st batch. It was a complete failure, I think I may have made spoiled half & half 🤣 (I tried using my instant pot with the sealing ring removed, the mixture in mason jars and no water added to the pot). Back to researching, stumbled upon Sous Vide method. I put the bacteria/inulin/half & half mixture in 2 mason jars, completely submerge them in water, cover with a silicone cover, then again with foil to try to keep the warmth in the container, then set my sous vide for 104 degrees, 36 hours. When it was done, I was terrified of it, but ate some after it refrigerated and drained some of the whey. I told my SO if I got really sick to take a sample of the "yogurt" with him when he took me to the hospital 🤣🤣. I didn't get sick! As others have mentioned, the consistency was a bit weird, kind of very small curd cottage cheese like. I wasn't so sure how I felt about the flavor, as it is different than traditional Greek yogurt. I had a couple more servings, mixing with the other yogurt I make and protein powders. I took about 2/3 of the batch and separated out into starters, froze most of them, then used 1 of the starters to make a new batch. This batch is amazing, thick, creamy, no small curds and very mild tasting. I've already noticed some improvement, but I'm not sure if the improvement is just a coincidence, as the IBS does tend to ebb and flow. So, TLDR, going to make using Sous Vide, 1st batch will be separated out for starters.
I used a Sous Vide too but was told by someone who makes and sells, to cook the half and half first low boil for 10 min then cool to 100 degrees then mixed the inulin and culture which we had some of her yogurt. Came out just like hers! Cooked at 100 degrees for 36 hrs. My sous vide turned off due to the water level dropping. I need to add more water next time and find a rack to elevate my jars. I also cooked with loose lids. When done, wiped condensation from the inside jars and lids and loose lid in fridge then once chilled tight lid. She said to use the yogurt culture you must do within 10 days
I also whisked when I boiled the half and half so not to burn and I whisked the cultures too. It states not to blend but to whisk
I don’t have an instant pot, but it looks like you could fit several quart jars in it. At least three perhaps?
Since I don’t like the method of scalding milk on the stovetop, I pour my milk into quart mason jars-4 at a time fits my 6-qt Dutch oven. I place a round wire rack in the bottom to protect the glass jars. Fill the jars with milk, then pour water into the pot-about 3/4 up the side of the jars, loosely cover with lids, and turn the heat to medium high. For my preferences it takes about 40 minutes to reach temperature (the fresh milk inside the jars). For me, since I’m using *raw* milk (not necessary), the temperature zone is 180°F. (I have to kill the bacteria and enzymes that’s in the milk before adding my own culture).
So when milk temperature is reached, I pull the jars out of the water bath to let them slowly cool (108°-112°). The cooldown takes about 2 hrs, but I start checking temperature after an hour and every 15 minutes. Then add my culture. It’s at this point that I would use my instant pot-if I had one. I incubate my jars inside my Excalibur dehydrator. There’s plenty of room. 105°-110° works for me and my culture. But I can see, with a lengthy fermentation schedule, the 100°F makes sense. I’ve never experimented with L reuteri, but I’m motivated to try.
The point is mason jars. The jars make heating milk so much easier. No sticking or scorched pots. The vertical shape of the jars use less horizontal space inside a pot so more can be made at the same time, and take up less real estate on the refrigerator shelves.
Hope this water bath with jars tip is helpful to someone.
That’s a great idea! Thank you
I don't understand how anyone could scald milk if the heat is on low, you're stirring and watching it. I never scald milk. I just pour the milk in a pot and heat on low. It never scalds.
@@1Hope4All The point is simplicity. I’m busy. I don’t want to babysit the pot, stirring and watching. I pour my milk in the jars, add water, turn on the stove and set the timer. I know how long it takes my electric stove setting to reach precise temperature. Then take the jars out of the water bath, cooldown, add culture, and incubate. Perfect every time and no fancy equipment required. I just happen to have a roomy dehydrator, so I use it. It works FOR ME. No muss, no fuss.
. I culture my milk in a 6 quart crock pot. 1 gallon at a time works perfectly!!😊😊😊 I have the excallabor dehydrator which Is very nice for this. I have done it makes perfect beautiful yogurt! ❤❤😊😊 I have had concerns at times worrying about the weight and for it to crack. I have also use a large cooler bag with a towel wrapped around the jars with a adjustable heating pad on the .lowest setting and zipped it closed. Works perfectly, especially in the hot summer and freezing temperatures to regulate it. But it doesn't heat my house up especially in the summer.❤ 🎉 🎉 😊😊😊😊 PS. Goodwill has 1 gallon jars brand new to buy for $ 6.99. They actually look small like it doesn't hold a gallon compared to our milk gallon size in the store , but it holds a perfect gallon in it. It's shorter and stores beautifully on other shelves in the refrigerator. I bought up all in 1 store so I can make more yogurt before my 1 jar runs out. And to put other dry foods in them for storage so bugs and mice can't get Into the jars. Very extra large opening at the mouth. Perfect also for fermenting and cleaning them. Check them out and ask a worker, it is their own goodwill product. Love, love them😊😊😊😊💜💚💖💙💟❤👍👍👌👌🤘🤘 I am from Wisconsin Rapids, Wisconsin USA
@@sandraolsen6596
I would add an inch of water. That temp won’t create heat but will spread the heat more evenly and also prolong the life if your IP.
Thank God for Other People's OCD! I just wanted really basic info on how to use the instapot for yoghurt (like, should I use jars? Yes.) and instead you really totally upped my game with three THREE entirely new ideas: half and half, some kind of fiber, with amazing results there - and of course maybe a magic bug besides. I'm all in. Thank you!
I have the same instant pot and put 3 32oz mason jars at a time. It might fit 4. I started a new experiment of one batch each of reuteri, gasseri, and coagulants with the half and half. Then I spoon in a little from each. They all came out perfect the first time.
Why isn't everybody doing the strains in separate batches? The optimum temperature of each strain is significantly different. I wonder if mixed batches have health benefits or if the culture stays good for longer so restarting cultures from scratch isn't as much of an issue?
BTW you can turn the sound off on your pot. I think on your model, you just push and hold the dial for about 5 seconds and follow the prompts. Hope this helps.
I ordered everything for this and will make it soon. So glad that you are making it.
How did it turn out?
It was my great pleasure to see this video, from which I learned so much in no time. Very nice video, I spent a good time really!
Could you show us how to make this yogurt with almond milk and the same? L Rueteri, and prebiotic, I have trouble with dairy. Thank you so much you’re so thorough. I can really understand everything you teach. !❤️
They say for people lactose and sensitive to milk should do well with this cuz the lactose is being cooked out of it.. And people were quite happy to have some dairy back in their lives. 😊😊
i made this a year ago and it was delish ! the only problem was the amount of gas produced thanks to the inulin. i came to the conclusion it was better for me to take the tablets by mouth instead of making yogurt due to the inulin..
Maybe try the potato starch instead? I thought that the microbes ate the inulin so it would not be a problem?
PHGG is actually a better prebiotic and it feeds lactobacilli. Inulin is not as well tolerated. But in all cases, prebiotics need to be consumed at low doses initially to let the microbiome adjust, otherwise lots of gas.
@@allisonjones7549 What is PHGG and do you know where we can purchase it?
Could actually be die-off instead.
I've made L-reuteri for a couple of years now and keep the temp at 104 and it comes out perfect. I followed Dr. Davis' recipe and I don't recall the temp needing to be at 100 so I will have to go back and check again I guess. But my results have been great, and I can attest to the fact that L-reuteri makes a big difference.
104 is fine. 👍🏼 Dr. Davis says going much over 110 could kill the l. reuteri
@@IndigoNili What about less than 100F ? If I can only reach 86F, would it be enough? Leaving it a little longer, perhaps?
@Tom WaterFooler do you buy it online? Unless we kno a milk producer seems likely we will never get fresh milk or products. I will look for Bravo USA.
That would be a little low for reuteri, but there are other yogurts he and his Inner Circle followers make that use those lower temps.
What benefits have you found consuming this strain?!
*QUESTION BELOW.* I have a bread maker that has a yogurt setting (KITCHENARM® Smart Bread Maker). So I'm glad I found this video. And I wasn't even looking for a yogurt video. I was searching homemade keto ice cream to make in my ice cream machine. This was a video that showed up in the related videos of one of the ice cream videos that I watched.
Anyway, two questions about the starter tablets:
1. Does the final crush have to be certain size particles or certain crush consistency? I want to just put the tablets in my spice grinder and pulse little by little. Or can I just let 'er rip? 😂🤣
2. Does this L. Reuteri starter also come in powder instead of tablets?
Hi Nili, I can’t change the temperature when using the yogurt setting but I did a test using my sous vide button with half a pot of water set at 100° for eight hours and after that time the water was still at 100°, well a little lower maybe 98. Using the sous vide button I can set the time to 36 hours. I’m wondering if you know of anyone who made the L reuteri yogurt this way. I’m thinking I could try either putting canning jars in a water bath or making it straight in the pot but I think I’ll try the jars first, that is unless I hear back from you that you know of others who have tried this and it doesn’t work. I just can’t afford to waste ingredients but I have a feeling this may work!
Used Instapot and checked temp several times. Varied from 98 to 102. After 36 hours, came out like cottage cheese consistency. Whey had completely separated, at bottom of jar with curds above. Tastes great but definitely not creamy.
Mine did the same. I’m afraid to taste it. I’m not fond of fermented foods 😂. If didn’t killed you I think I would be fine. Lol
I've got some of this going right now. It seems like it will have some great benefits for husband & son that have depression & anxiety. I did tweak a bit, used fairlife whole milk and some heavy cream mixed together. And I am also doing vlose to a gallon of it. Used 20 tablets and probably close to 8 tbsp inulin, I just used a soup spoon and left them heaping. I also used my ninja bullet to mix maybe 1.5 c of the milk, the tablets, and the inulin together. Then added that to the rest of the milk & cream. Guess I'll find out in about 28 hrs if it turns out. I also used the sous vide function on my instant pot and set it to 98 F just in case my pot heats a little on the hot side.
Let us know what happens!
@@delladearest2511 I let it ferment too long because I forgot about it before heading off to work. What I ended up with was a bit more cheesey, kind of like ricotta once I ran it through my food processor. Quite a bit tangier than ricotta though. I still plan to find a way to make use of it. Batch #2 will be done in the morning. Second time I just put it in pint jars and put it in my oven after heating on the bread proofing setting, and left the oven light on. I found out many years ago, back when I would make yogurt in my crock pot and put it in the oven overnight, that even just leaving the light on in the oven and keeping the door closed maintains the temp right around 100 F because of how well ovens are insulated. I'll move my jars to the fridge before I leave to work in the morning, that will give me 34 hrs of ferment time. But I'd rather cut it a couple hours short than go 12+ hrs over again.
Dr. Davis has a post where he discourages blending though. At least not the tablets nor the yoghurt.
That is my goal also to make it a gallon amount in my liner. My regular homemade yogurt I always make it by the gallon. I want to add other cultures to that for more BENEFICIAL benefits. I need to find out when and how to add them. Weather if I have to make them all seperate batches then mix them all together, or if I can do it all in one pot. (Which I would really prefer all in 1 gallon). The other way I think would be to much time and electricity on my bill. And extremely alot of wear on my appliances!!! Help. For any knowledge people can give me to succeed in success please and thank you. 😊😊😊
@@sandraolsen6596 I plan to eat different strains on different days I am concerned all in one serving may compete in the gut ... too much work to get the product to risk that happening for me.
Thanks Indigo. Your directions are always so spot on with great attention to detail. (I'm OCD too). Just started my first batch tonight using my Sous Vide made by InstantPot. The temp control is super accurate.
You don't have OCD
Wow that looks sensational for yogurt! I’ve been buying it and I just said to my hubby yesterday that it’s time to start making my own again because the price is getting insane for yogurt I eat a bowl of greek yogurt every morning for breakfast. I’ve been doing it for several years now while remaining keto for everything else and it just has helped me tremendously with my gut health. I find it’s something I can’t go without or I end up with lots and lots of cramping and gut pain. I had my gallbladder out removed and I still believe calcium is being leached from my bones somehow and as a result these calcifications are occurring and being passed through my intestines some times with great pain so I don’t know exactly how yogurt breaks it down but it definitely has had a significant impact on me feeling soooo much better and being able to enjoy life so much more!!!
I think there is soooo much we don’t know about gut health and the longer we live the more we are going to discover it’s overall importance in maintaining great health and those microbes are super important to ensuring everything functions as they should. I look forward to reading all about this sibo I’ve never heard of it before thank you for sharing!!!🥰🇨🇦❤️
Sibo is a new name for candida.
@@doramather4729 SIBO is Bacterial....SIFO is candida
I've been eating this yogurt for about five weeks now, and there's no comparison with store yogurt. Commercial yogurt tasted great but never helped how I felt. After just a few days of eating this yogurt, I was having fewer muscle spasms (almost none vs. many times a day), my strength was improving, I didn't have horrendous muscle spasms after exercising (very lightly!), I had more energy, my mood was better, and my constant nausea and munchies were gone. I was skeptical before trying it, but WOW!
@@AspenCreekLarkspur amazing! I had some unexplained pain in my right abdomen that has gone away with regular L. reuteri
I have sibo and I'm looking forward to trying this I've heard good things about it for destroying the bacteria that caused the sibo unfortunately it'll still be 2 weeks before I can get my reuteri bacteria as a lot of other people have seen Dr Davis's video and are trying it too so it's on backorder
The effects of oxytocin are amazing BUT how about being able to buy this ? And what about vegan yogurt with L. Reuteri. ?
Please explain how you checked the temperature of your incubating yogurt during the 36 hours? Did you turn the machine off and then open it up and stick in a probe? Does the Instant Pot allow you to pause the process and resume afterwards to avoid having to reset the machine? Maybe you left a thermometer inside the whole time. ??? I think many of us would appreciate you elaborating on the temperature checks you made. Thanks for the great video!
Yes I opened the Instant Pot to check temp then shut it and pressed start again. It is very seamless.
strange I have IP Duo and I opened several times ago check temps and it picked up where it left off did not have to reset it (using the yogurt setting at 101). First time fingers crossed. It definitely is thickening I can see on the thermometer probe but I have 18 hours to go.
This the first time I ever seen anyone actually make yogurt in the insta pot. It came out great!
I make regular yogurt in my mini insta pot but sounds like the temp gets too high for this particular probiotic so I am looking for an alternative…something where you can actually adjust the temp down.
You can use a crock pot for making yogurt as well pressure cooker.
I have got to believe even low on my crock pot is way above 100 degrees
I tested my crockpot on low and temperature got to 117 degrees.. this is too hot
My first batch turned out without any separation, it was like the 2nd batch. I’m very pleased with my results. This is my first time making cultured dairy. I hope I did it right😊
Which brand did you use?
I have the instant pot DUO PLUS 6 quart, the yogurt function temperature is a steady 104 degrees. I’ve made this dozens of times in my instant pot turns out great,super thick.
I have the same IP duo 6 qt. I made some using the yogurt normal setting. The temp stayed within 100-103. But it is very runny with lots of whey. still tasty.
Do you have any tips using the IP for yogurt?
@@ClydeneBalkeMusic well in this video INDIGO NILI just did, her second attempt was to heat it up… 1/2 & 1/2 first, cool to a 100 degrees or so and add the bacteria and inulin. She didn’t need to drain it afterwards. I have a batch in now…gonna try it her way. Normally mine is watery too, but I strain it overnight. First time for everything, hoping it turns out like hers.
@@srezzy1326 yes, I saw that. Gonna try that next, too. Good luck!
@@ClydeneBalkeMusic well it’s watery, dagnabit..I drained it. Not naturally creamy, have to use my hand mixer to smooth it out
@@srezzy1326 oh man. I'm putting in another batch tonight with starter from my first batch. Gonna try NOT to open it for 36 hrs. Lol. Wish me luck!!!
I have been making my yogurt in the instant pot for a few years now and maintain the temp at 107• with great success each time. Nice video recipe! 👍🏼😉
But this one needs to be maintained at 100°.
The yogurt you make, is it with the L. Reuteri bacteria?
Dr. Davis says not to go over 110° and that 107° is getting very close to the 110°. I wouldn't chance it at 107°. I've seen people keep it at 104°.
My Instant Pot Duo Gourmet has a Sous Vide feature, where you can set the temperature. Won't that work? Follow up: I made the recipe as Nili demonstrated using potato starch that I used a Nutri-bullet to blend since she said she had found some undissolved. The first batch came out great with very little separation. It tastes great too! Can't wait for round 2 this weekend.
Yes 👍🏼
I've read on other videos that it's not a good idea to blend the ingredients with a blender or electric mixer as it harms the bacteria. Just use clean utensils and do it by hand I would say.
@@cyberqueenfuturemusic I use a metal whisk
@@IndigoNiliI just got the Instant Ppot pro but have realized I ordered the Pro Crisp +Air Fryier,thinking it was the one and it doesn’t have the Yogurt button though it has the Sous Vide option. This lady uses that one and another one I just read he/she uses it too, so it can work all the same, right Nili? Thank you so much for the video, it helps me a lot to make my first batch try easier!
Nice, the problem i have with half and half cream is the added emulsifiers… which have been shown to aggravate gut microbiome health.
Due to to 36 hour time to make this yogurt have you since made a half gallon? I thought I would initially make a quart and then use the 1st batch as a starter as it seemed your second batch came out better than the first. I noticed you have the 8 quart IP but prefer to make your yogurt in a quart bowl. Do you not think that the initial difficulty maintaining 100 degrees had something to do with the bottom of the bowl being a smaller surface getting heat than if it were in the IP where the heat would be more uniformly distributed. I have had better luck using the IP instead of the glass quart bowl is why I am asking. Thanks
Very helpful! I am wondering if i can use whole raw milk instead of half/half
anorexia and/or anorexic, is the medical term for "no or decreased appetite' or "loss of interest in food or eating." Anorexia Nervosa is the term we are accustomed to for "induced" not eating known as an eating disorder.
Im a nurse and was getting ready to say this! 👍🏻
I have to set mine on 96 degrees but I fill it with water to be same height as yogurt in my mason jars
BioGaia is a very talented pair of probiotics! The stuff he talks about makes it sound a little woo-woo, though, IMO 🤣. Thankfully, we have many human clinical trials with these two bacteria and they're been shown to:
1. Reduce menthane levels (this is one of the three gases produced by SIBO!)
2. Alleviate constipation (likely bc of the methane thing)
3. Help eradicate H pylori (a bacteria that can infect the stomach)
4. Boost and modulate the immune system
(Among other things)
Totally agree about the woo-woo! Apparently this yogurt will single handedly bring about world peace. 😂 I'd just settle for a tasty yogurt that my gut will tolerate! Love your channel! I've learned a ton from you on my journey to get rid of my SIBO! ❤️
Which BioGaia products exactly please? This one in video? I have methane SIBO :(
Gastrus
Well it makes perfect sense. Depression originates from the gut and L-Reuteri is a catalyst for making serotonin. Our country uses more antibiotics and over the counter drugs, our food has high concentrations of pesticides which also compromises the lining of the gut. We see an increasingly large population of the US with digestive issues. The main evidence of this fact are the amount of drugs pushed in commercials for intestinal issues. If most of the world is plagued with gut problems there will be observable effects. The division in our country alone probably can be linked to this. To understand this is to see how these things are all connected. I could give more examples but I’m sure you get what I’m saying.
I'm being treated for Sibo, leaky gut and can't consume dairy products, aside from coconut milk what other milk could I use?
William Davis, M.D is the man... I meant the doctor. I read Wheat Belly and gave it to my nephew who had SIBO. He's better now.
You can buy the L Reuteri capsules and just open them into the insulin? I have an “Ultimate” yogurt maker recommended on Dr Berg’s channel. I had to wait for it as it was back ordered. I love it, it’s so easy to use!!
You do not need a starch to make yogurt. In fact, in Bulgaria and Greece we consider that an adulterated yogurt. Many don't even think of those as a yogurt at all. Also careful with inulin that has its own issues
Needed for 36-hour yogurt in order to provide food specifically for L.reuteri.
Pottengers Human latest video says inulin is not needed because lactose feeds it
The inulin feeds yogurt better than other starches. It’s not necessary, but I think he looks for higher numbers of bacteria. Basically making a probiotic, not strictly a yogurt, if that makes sense.
@@AnneGoggansQHHT Yes, good point that some forget. Dr. Davis repeatedly says this is not yogurt, it's "yogurt-like"; it's a fermented dairy product similar to yogurt. Therefore, everyone's yogurt rules don't really apply. Also, his goal is to produce the highest bacteria count possible. I follow his recipe and method and don't mess with perfection. Since this recipe has been around for awhile now, I see many people tweaking it and changing it. A recipe is a recipe, change the recipe and you change the product. Why do that when it's perfect as it is.
@@AnneGoggansQHHT Right we are not making yogurt because its healthy and tastes good we are looking to get as high a population of specific formula to use as medicine yet enjoy as delicious food ... its really cultured dairy not regular yogurt.
🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽
Did you notic the yogurt helping your health? Thanks and Cheers
To make my IP yogurt, I've been using Lifeway Kefir because it is widely available and contains "12 live & active probiotic cultures." I just checked and one of those is L Reuteri. Some of those looking for a source of it might give that product a try. I make the yogurt in 1-quart, wide-mouth mason jars, which just fit in my 6-quart IP pot surrounded by water. It only takes a couple of spoonfuls to add enough starter to the milk, so that 32-oz bottle of Kefir last a long time and I'm always assured of a fresh starter. And made in jars, there's no mess. The yogurt can go straight from my IP to the refrigerator.
How do you make yogurt from kefir?I consume lifeway kefir but didn't know I could make yogurt out of it
There are many different L Reuteri, the one u want is ATCC PTA 6475. Only Biogaia has it, and i believe it's patented.
You want specific strains. If the product doesn't specify the exact strain/strains that's because it's a cheap product. Otherwise they'd be bragging up a storm.
you say milk?l do you mean half n half? I love plain life way the cheapest place to buy it is at Aldi or Walmart. How long do you culture it at what temp? All bacteria use different temps for optimal population so just asking and do you do 36 hours?
I make both yogurt & kiefer just letting it sit on the counter in the winter or outside in the summer.
I just eat down and add half & half.
I actually like it tart so for me this is a taste not a texture thing.
Thank you, thank you for this and all your other insightful and authentic videos that inform and help the rest of us as we make choices for the health of our families.
My experience with this so far:
1. I used 2 Tbs sugar instead of inulin. I don't actually know if I have any sensitivity to this ingredient, but really wanted to avoid buying just one more thing for my Keto Cupboard. Dr. Davis uses sugar in his coconut version, so I figured it was worth a try.
2. Temperature. TL;DR 93-95 degrees on an older Instant Pot (IP) yogurt setting works fine.
I have an old school IP that does have a Yogurt setting but the temperature cannot be adjusted beyond the basic settings. I did some experiments and liquid in my IP liner hovers about 95 degrees, and liquid in a vessel on the trivet hovers about 90 degrees.
I borrowed a friend's adjustable IP and made my initial batch in her liner at about 103 degrees (thinking, because your combo cultured dairy fermenting at 105 that slightly above 100 was the best target). That first batch was quite watery with whey and the solids were not particularly creamy. It was kind of like very lumpy almost grainy kefir?
I put 2 tbs of that slurry, 2 tbs sugar and a quart of half-n-half in the liner of my old IP.
I put 4 tbs of that slurry, 4 tbsp sugar and a half gallon of half-n-half in my friend's IP set at 102 degrees. (thinking again, that slightly above 100 was desired and that I had a better chance of getting good results from her IP)
I neurotically tried for about 6 hours, to manually hold the temp of the liquid in my IP liner at 100. Alternating between "warm" (known to sit about 115) and "yogurt". I had to make adjustments every hour or so and ultimately decide that was NOT reasonable to do for 36 hours and started . I did a bit of research and came up with a scientific article that found the optimal culture time for L.R. is 35-37C/95-98.7F. WHEW! I quit fiddling with my IP. Changed the temp on my friend's IP to 98 and let them both go for the next 30 hours.
End results:
Old IP: very thick, creamy, mild flavor, almost no whey.
Programmable IP: thick, creamy, mild flavor, medium amount of whey, easily stirred in.
Both IPs, cultured directly in the IP liners, had a bit of a ... crust? thickened dryer layer? on top. Like a skin on pudding. It mixes in okay and isn't so icky as to make me not want to eat it.
One additional thing I read said that excessive amounts of whey is an indication that the cultures were overheated. I wonder if my friend's IP spent too much time at too high a temperature, resulting in extra whey.
I consider all of this as successful experimentation!
Thank you again!
I think I've been making mine at too hot a temperature: 38 instead of 36 degrees celcius! Thank you so much for this comment.
Thank you so much for this video. You helped to confirm the Pro is fully customizable for both temperature and time (the Rio is NOT) and also what temperature (105°) will PROBABLY maintain about 100° in the yogurt. After buying and returning two other instant pots, including the Rio, I didn't want to experiment anymore before buying the Pro. Thanks again. 👍🏻
Mine separated on my first batch. I used a sous vide, but the yogurt turned out real stinky. Then I used some from that batch to make some more and the same thing happened. Now I look forward to trying again. Still need to find the best way to keep it at 100 degrees. Thanks for doing this, I have been waiting for this. Now to see how it helps you.
Try 95 I found 100 too high.
If it turns stinky or a weird color you might have a contaminated yogurt. I would suggest to start completely fresh again otherwise you keep contaminating your new milk.
Same happened to me. Let me know if you figure it out!
For all that notice the water on the yogurt; I learned a trick for that=after obtaining each completed serving, take your spoon and smooth out/or rather flatten and not only will it prevent from the build up - It actually ensures your yogurt last longer.
I put mine in the oven with just the light on, and it kept it nice an warm
For the L.Reuteri the temperature needs to be between 96 and 103
For 36 hrs.
I jar everything before fermentation and load them all up in a food dehydrator. It works great. Once I get down to the last mason jar, I use that for the next batch.