I’ve been successfully making l reuteri nogurt for several years and recently had a few failures; my temp was constant/accurate, utensils/jars were sanitized…couldn’t figure it out until I read several threads saying that inulin can get contaminated. That turned out to be the problem. I have since read that it helps to portion out inulin in a small jar to lessen the chance that a big bag gets contaminated.
@@Baribrooks you can also heat your milk with inulin in it up to 180 F to sterilize it. Then let it cool down to 100 F before adding the culture. This takes care of the germs in the inulin.
Thank you for the video Anita. I started making the L. R. yogurt last year around September, I already was on carnivore diet but my sinusitis was very slow to heal and very painful. This l.r. yogurt would unblock my sinuses and stop the pain which I found unbelievable. So now I have it every day. My dog who is allergic to many foods (especially dairy) can eat this yogurt too. Many thanks to dr David as well.
For Sibo, Use the correct Reuteri, Gassseri & other.(see Indigo Neeli's post) ....wow energy, finally energy & better immune system after 1 year on carnivore with this yogurt! I also found that if I tried any one of the probiotics on their own...my hystamine reactions were crazy, instant stuffy nose, acid reflux...but all three calmed everything down.
TY Anita. My journey into "keto" began with Dr. Davis' Wheatbelly Book...years ago. I've successfully made his L.Reuteri Fermented Yogurt many times. Time to make another batch. I ordered his capsules but so has everyone else-3 wk delay. Anxiously awaiting your YT with Dr. Wm Davis!
I find dissolving the inulin a pain so if I know I'm making yogurt today, I put the inulin in a mini mason jar, add boiling water, shake it up for a second, then let it sit on the counter to cool. It becomes a clear liquid. Make sure it cools before adding bacteria. The 1 or 2 tablespoons of extra water doesn't seem to make any difference. Figured this out when I was adding inulin to my coffee for fiber and it always dissolves.
I strain my L-Reuerti yogurt in a strainer lined with coffee filters (cheesecloth would work) to remove whey and further lower carbs (and because I like it that way). I freeze the whey in 1 TB ice cubes to melt and use as starter in later batches. The cultures in the ice cube don’t “die”. That way you don’t have to use the crushed tablets except for the first batch. The later batches using the whey culture actually come out better.
Yes, the capsule is only needed for the first batch as long as you save some starter! So if you run out of starter you would need to use another capsule. So it should last a long time!
@@deb9647 the proportions of starter/inulin fiber/half and half are in his Super Gut book (which you can scale for bigger batches). The basic recipe is 2 TBS starter/2 TBS fiber/ 1 qt half and half.
I just started making L Reuteri and I’ve done two batches. My second batch was creamier but more acidic and sour. I wasn’t sure why but I still really enjoy it. Also, a lot of people are making SIBO yogurt, with the L Reuteri, L Gasseri, and coagulans. I don’t know about that too much. Also, thanks for making it clear about WHY we do L Reuteri. The massive growth of L. REUTERI bacteria is so much better than just plain yogurt. Great video. Thanks! Btw. I ordered the Ultimate yogurt maker and it is on back order. They said it would be approximately 30 DAYS for me to receive it. The company said these have been in demand lately. I told them I probably know why. 😁
I have been making mine in my food dehydrator and I turned the temp down to 98. No separation, smooth like ice cream. Tastes amazing! I also made a batch of my Greek yogurt that I like. I added the Greek jar to the dehydrator and removed it after about 15 hours.
Having those capsules is a game changer. I used to have to take a rolling pin to the tablets to get them to a powder and I would still have grit sometimes. I love the fermented dairy that has the L. Reuteri cultures. It really helped me clear up some gut issues I had.
I can't wait to get those, I just did a new batch by crushing the tablets. Every ten or so batches I start with new culture and not the previously made yogurt. I have used the dehydrator, but now use an Instant pot on custom setting. Thank you for highlighting the new capsules!
I’ve been making this since November and back on carnivore again I have to switch to eating the yogurt plain and I think I can do it with this creamy rich yogurt 😊
I am so glad you are getting the benefits from this yogurt, when I made it years ago it gave me the worst case of diarrhea that lasted for a couple of months it was horrible. My gut issues that flare up now and then, less now that I am doing Carnivore/Keto, is caused by histamine. I cannot do leftovers, they are high in histamine so I have to freeze everything after I make it and eat it from frozen.
oh that is rough! About the l.reuteri, in the Super Gut book Dr. Davis warns to start with just a tbsp to see how you react and build up from there. I hope your histamine issues will heal over time.
Thanks so much Anita for your dedication to our community. In reading prior comments others have had similar results to what I have had. My first batch was very firm with the whey separated. It had the texture of feta cheese and was a bit sour, It was good, but I was expecting something a little different. I had heard that adding 2 Tbsp from a prior batch would improve it. I did that. Wow was I surprised. Now mine is very creamy with a light almost sweet taste. It is delicious and everyone I who had tasted it says its the best 'yogurt' they have ever had. I have the same yogurt maker as you do and I love it. It is so light and easy to use.
I have a question for Dr. Davis when he comes on his show. How do the L. reuteri yogurt and kefir compare? I was making the yogurt for a long time and then I started making the kefir and I eventually stopped making the yogurt and make the kefir all the time now. I have had gut issues for years and with the kefir, everything is great. I probably should try making the yogurt again and see how I feel. Thanks for all you do for us. Your videos are so helpful.
I would like to know that too! Kefir is so easy to make and so very delicious. Especially when second fermented. Up until now I eat both kefir and the Reuteri/Gasseri combination. 200 ml kefir made with Jersey full fat milk, or raw milk when available, and 200 ml of the “yogurt” made with full fat Jersey milk and a splash of cream, is my breakfast. Keeps me full until 2 pm.
Using dairy with low fat levels or too much inulin can cause separation. Inulin is used by industry to extend the 'best by' date of yogurt. I get gerd from dairy so I don't eat any cheese and only small amounts of yogurt per serving. I use this recipe in an Instant Pot on the yogurt setting in separate jars with 18% cream and starter from the last batch and it's always thick and delicious. It works every time, twice a week for months. I find ferment made from the Gaia tablets has a very mild flavour. I leave out the inulin because I don't know who made it. It's highly processed and I trust that I will get a high enough microbe count from the 36 hour growing time. I'd rather eat an extra spoonful of the yogurt than trust the purity of an expensive food additive but that's just me. I got the recipe from you and I'm thrilled with your simple and easy instructions. Thanks.
Just wondering how long and how often have you been using the ‘Ultimate’ ? Seeing mixed reviews on Amazon. Trying to get back into carnivore…and it’s been tough. But really grateful for your videos.
Hmmm, I have had no issues with mine, probably once a month? In this video I used my sous vide wand, it's a great way to go as well: ruclips.net/video/AkiA_k2Veeo/видео.html
Anita-I used your link on Amazon to get the yogurt maker you recommended - do you also have a link for the inulin fiber - I want to give you credit when I purchase. THANK YOU😊
Thank you, I appreciate that! Here is a link for inulin and even if you decide to buy a different inulin (for example a bagful instead of the can or even a different brand ) I will still get credit: amzn.to/40IsBhC
I wasn't able to find Dr. Davis's capsules in stock and had to find a different brand but they also worked fine. And I love the Ultimate Health yogurt maker. It makes the most lovely outcome, and it is so thick it can be used like a spread almost cream cheese consistency.
I've made this several times with mixed results. I've had more than one batch spoil and it makes me a little gun shy to try it again. After the last batch spoiled, I haven't made one for a couple of months. I guess I should get back in the saddle.
Check your inulin. Dr. Davis says that if the inulin gets contaminated that will cause a problem. Also do not use dairy that has gums or other ingredients as that will cause it to curdle as well.
@@deb9647i experienced that too and once i started scalding all of my spoons, (including the one i dip into my inulin bag) bowls (glass, not stainless) and little cups i haven’t had a recurrence. I also turn off my heating/AC so it doesn’t blow air over my work area.
When you’re making a second batch of yogurt using the previous batch of yogurt (instead of the capsule), do you add inulin to the second batch as well?? Can you write what the directions are to make a second batch of yogurt?
Thanks Anita for another great video! I plan to start making cultured dairy and have everything to get started except for the yogurt maker (sigh). It should be here next week. I can't wait!
Thanks, for sharing this topic & your life. We have been taking L. reuti yogurt for 3 wks+ 2 days ago i noticed that i am sleeping through the night :) My questions are if we could take the yogurt/or pills as a suppository & what is the most odd healing the Dr. has heard of.
I have been making ours with the sous vide ! I use grass fed whole milk ! Does Dr Davis recommend to heat the milk to 180 degree to kill off any competing bacteria? Mine has come out so thick n delicious!
I am going to ask him this question because I read it someplace and don't remember where. If your cream is ultrapasteurized then no you don't need to heat it. For regular pasteurized I am just not sure!
Thank you so much, Anita! You have been so helpful to me since starting my ketovore journey 21 months ago! ❤ I've made 2 batches of l. Reuteri "yogurt" and BOTH have separated. I expected my first batch would separate using the Gaia tabs. I sterilized everything, heated my half n half and then cooled it before mixing it with my 10 crushed tabs and 2T inulin slurry. But, I used my stick blender and made delicious "kefir"! 😂 Today, I was a bit disappointed when my 2nd batch was separated. I had used 2T of the 1st batch culture and 2T inulin, but I did not heat the half n half. This time, I strained the whey out through cheese cloth and kept the curds and have "cottage cheese". It's actually delicious! But, I really want that thick custard like consistency. I think I'll reduce the inulin to 1T and use the culture again and see what happens. I'm excited Dr. Davis has capsules, as the tabs took a while to pulverize and dissolve. Have you tried fermenting the other cultures in the Super Gut book? I can't wait to master this. I believe this may be the missing link to my 8 month stall. We'll see. Lots of love to you! ❤
Thanks! I like making this L- Reuteri yogurt in a sous vide. I did not know that there is a new source for the starter culture, the capsule.. Q for Dr Davis: Can you keep the yogurt as long as a month to use it as a starter (and still ferment a robust L Reuteri colony) or should the new batch be started within 2 weeks for optimal results? Having a month would be helpful. Look forward to his interview.
How would I know if inulin is contaminated? I also had a few fails and cannot figure out why. Both fails were mostly whey with little curd except for one that had more curd than whey but had the consistency of cottage cheese. Also, if I want to use a starter, instead of the capsule, do I need to add inulin to it?
After your earlier how-to videos I wondered if you were still making and using it ... I couldn't find a video where you gave an update of whether it was working for you or not. Have you discussed your specific benefits/improvements directly attributable to the cultured milk product? Is mitigating GERD the only one? As always thanks for the detail and honesty!
Mitigating GERD and digestion issues is the main reason. I have heard amazing stories about skin improvement so I'm going to make this a regular thing for a few months and see for myself.
I have tried and tried and tried again to make this. For me it is so sour and foul that I cannot eat it. I gave up. Now I just sprinkle the probiotic onto a good brand of store bought yogurt like Norr's, Nounos or Cocojune. I also found The Coconut Cult yogurt which has L. Reuteri included. I do love those little jars. Thank you for your videos Anita. 😊
@@iselasmith4526 there must be something wrong with your process because mine literally tastes like a dessert. It’s the only “yogurt” that I eat with no sweetener or added flavors. My husband even eats it and he hates yogurt. I do strain my whey off for several hours after it’s done and whey is the more sour part of yogurt but I’ve tasted the original product and it’s pretty mild. It’s vital that you have the temp right consistently through the fermentation process and I don’t know how that can be done with anything but a glass jar for the mix set down in a big pot with a Sous vide stick. Most yogurt maker’s minimum setting is too high and I’m not sure I’d trust an instant pot to maintain that exact low temp for 36 hours.
@@KetogenicWoman No, I used an A2 ultra pasteurized half/half. Every bowl/jar/utensil is sterilized. There has been very little seperation with a little whey on top. I even ran a test run on the machine for 36 hrs and it kept temp fine. Oh well, no worries.
I made my first batch of yogurt using Dr.Davis capsule. One jar was a little more watery then the second jar. I have the ultimate yogurt maker. The flavor is a little more sour then BioGai with Vit D capsule. I was not happy that BioGai had maltodextrin with the Lreutri. Didn’t notice when i ordered. I don’t know why manufactures put the garbage in a potentially good product.
Hi Anita, thx for this video on making l rueteri fermented dairy. Have you tried making a batch using the fermented product from a previous batch? If so, did you like how it turned out? (Saw Dr Davis video where he had done that with first batch separation)
Yes, most of my batches are made with 2 tbsp yogurt saved from my first batch. I freeze them in a 2 tbsp silicone muffin pan so I can pop them out and keep in a ziplock.
I've noticed Dr. Davis never mentions sterilizing in his videos, his book, nor in blog articles; so I assume he doesn't think microbes on jars/utensils are a problem.
I don’t use the inulin and I use half and half seems that would be 50/50 so lactose there to feed the critters. I have two yogurt makers and use smaller bottles. I order capsules from Amazon. Besides reuteri I bought some Bulgarian Bifida which tastes great too.
I like the idea of using the inulin because it is like fertilizer. You can grow a pot of marigolds without plant fertilizer but when you add fertlizer they look amazing. It's the same with this. Yes you will get yogurt without inulin, but I want the 300 billion l.reuteri per 1/2 cup results that Dr. Davis says we will get by using the inulin.
Good morning Anita....I have been watching you for some time now and felt the need to write you when I saw this video. I started a "Wheat Belly" lifestyle or I guess Keto much like Bethany when the book first came out. I was diagnosed with 4 different types of Lupus and wheat belly totally changed my life I heard he had come out with other books but have procrastinated until now...I have followed strict keto/intermittent fasting which started about a year ago give or take after spinal surgery and dropped all the weight I needed but lost muscle and some other things in my gut have changed I so admire how you lost your weight and can do carnivore...I define myself as ketovore now because I cant give up the veg I have tried Im finding it hard to have a maintenance mindset as opposed to a diet/lose weight mindset Sorry there is a question I am getting to....I want to know " do you just use the capsules for the fermented dairy or do you also take them like a probiotic? I know you said you are eating as to not waste those tablets you crushed before ...I am not asking about them Im talking about the my reuteri caps...other then eating the fermented dairy do you do caps as well or do you take a separate probiotic? So sorry this is long...Dr Davis said /answered a question I had about my probiotic and said it wasn't what they claim (SEED -DS1 Symbiotic) and he may be right due to lingering gut issues....I look forward and appreciate your response and also cant wait to see Dr Davis on your show....sorry for the long message....Julianna USA/ North Carolina...I am buying that yogurt maker and the My Reuteri
Yes, you can also take the capsules. I do not take them or any other probiotics. Dr. Davis says there are 300 billion microbes in the 1/2 c yogurt so i feel that is good and the amount I take daily has made a huge difference.
@@KetogenicWoman Thank you so much for answering, You are right 300 Billion is enough plus he said my probiotic wasn't something he would back...I will watch more of your videos to try and get a better handle on moving forward and I look forward to making my "Yogurt" and seeing Dr Davis in February on your show...God Bless you...Julianna
I made my first batch in October,it separated,but since then every batch has turned out perfectly,using 2 Tablespoons from previous batch.I froze a ice cube tray of the first batch,but have had no need to use any yet.How long do you think it can be frozen for.?
Hello, I am new at your channel and new on L Reuteri and L Gasseri, I have couple questions and hopefully you will see my posting, I made one batch of L Reuteri then a second batch using the first batch and the taste was great like cream cheese, now I did a batch of L Reuteri and add L Gasseri the texture is perfect very creamy almost like cream cheese but now the taste is sour even I didn’t add to much of Inulin about 1 tablespoon and 1/2. My question is it will be better to do the batches separately of L Reuteri and separate batch of L Gasseri and at the time of taking get 1/2 of each or it is just find the way I am doing it even do it is now sour. Thank you we appreciate your experience and expertise. Frank from Orlando Florida.
A question for Dr. Davis: is taking a small amount of L.Reuteri after a meal for GERD a bandaid or can it lead to true healing? Do people get to a point where they do not need to take it daily?
I am almost through reading Dr. Davis's Super Gut book and it full of some much helpful and eye opening information. He said when people have problems eating certain foods like tomatoes, eggplant, onions, etc. that when they just avoid them, they feel better, obviously. But acctually, they need to find the cause which can be simply adding in those missing healthy bacterias (L-Reuteri & others). Might need to build up but to do it, but it can truly heal. I highly suggest reading his book. I've learned so much! Good Luck Ü
You mentioned an interest in improved skin; there is an excellent video on skin structure called "when's skin cancer becomes deadly" on The institute of Human Anatomy Channel. They talked about skin structure and growth early in the video, you can skip the later stuff about skin cancer if you are not interested. All of their videos are really informative if you're not freaked out looking at actual tissue.
Dr. Davis has a video on how to use the L-Reuteri yogurt as a face mask ruclips.net/video/BJynTrn9bz4/видео.html I'm anxiously awaiting for his probiotics to arrive to make the L-Reuteri cultured dairy.
Thank you for the reply My instant pot does allow control of temperature and time. Would you recommend one over the other? Thank you for your time and help.
Hi Anita . Thank you. I maded my first batch 2 days ago. Using Bio Gaia tablets. The yogurt is separated. Liquid on bottom. The white top layer is very hard. It hardy chalky cottage cheese. Its not creamy. Any suggestions.
That is very common with the tablets on the first batch. Save that yogurt in 2 tbsp volume (like in an ice cube tray) and use that instead of the tablets to make the next few batches. They will turn out great!
Interested but would need to purchase all ingredients, jars, pills and device to ferment in. Plus I am lazy! Are there benefits to sprinkling the tablet powder on fage or other favorite yogurt? 🥰
Well I have heard mixed answers on this! It made sense to me to warm up the cream as I don't have access to ultra pasteurized, so i am certainly going to bring this up.
Hi from Canada 🇨🇦….. I hope my question comes up when Dr Davis comes….I’ve been using Cultured Life l-Reuteri and it turns out great…my question is does Cultured Life product work the same as his My Reuturi product. I personally have been using 1/2 cup daily for 2 months and really have seen none of the benefits at all (sleep/bowels/skin/ oxytocin/empathy)as of yet! Should I switch to Dr Davis’s starter or does it take longer to see these results? Could this be brought up during your interview with him!! Muchly appreciate
I don’t know about the strain of L Reuteri that you are using but I’ve heard Dr Davis say to use a specific strain that has been studied. He was recommending a Gaia product for that reason. I’ve just ordered his own strain as I think it will be the best to use. Hope this helps.
I have a question about the MyReuteri product. Does anyone know the shelf life? Asking because I'm only interested in making the 'yogurt' and if you make concurrent batches from the first batch it seems like that jar of 30 capsules is gonna last a while. The product page doesn't seem to have that information. Thanks!
Once you make the first batch, and you use some of the made batch to make new batch - your saying we dont need to add another capsule of the probiotic?
@ I use kefir grains. It’s like a blob and you move it into fresh milk after a batch has fermented. I use half and half and it turns out thicker. Kefir grains are a combination of bacteria and yeast.
In my previous videos I DID heat my cream because I could not get ultra pasteurized cream here where I live. I have had others tell me it doesn't matter. I plan to ask Dr. Davis this very question!
@@maryknight4719 That has already been done to any pasteurized packaged dairy, but you can do it again if you want to be certain. It won’t hurt anything as long as you get the temp back down before adding the culture. 👍
Hello I was successfully making l reuteri yogurt for 2 months. Now my last 3 batches have been curdled and smelly and lots of runny whey. I have sanitized my bowls and utensils, my inulin is sealed and i followed the recipe to the last detail....any tips? Im desperate to keep my microbiome healthy. I'm so frustrated.
Hi, i noticed you and Dr Davis do NOT heat the cream To 180 degrees F before incubating. But on Dr Davis video notes he said to heat cream to 180 degree F first. Which is it?
Yes I have a couple questions, is the new L reuteri formula from Dr Davis a different strain of L reuteri from the Gaia brand? Also, my ears perked up when you said it is very mild, like cream cheese. I've done this many times and mine is always so tart I feel like I need stevia in it, I have tried it plain and I can't get by without some stevia drops. My process is almost the same as yours, the main difference is you have the 18% cream and I'm guessing I'm using 10% cream (half and half). I make 3 other cultures of yogurt and all of them are the same high level of tartness. I'm wondering how can I make this more palatable? Thanks for this episode!
I think it could be due to the 18% cream, it seems to come out very mild tasting. Or maybe my taste buds are changing! Maybe just lessen the stevia each time slightly until you get used to the taste?
Yeah, I'm going to try lessening the stevia. It's probably taste buds, but there's no way to know for sure. :) I definitely rely on a sweet taste daily as a stress reliever. 🤷♀️
After 12 hours you would have some l.reuteri. You need 36 hours to get the full dose. Can you set a timer and make your yogurt maker go another 12 hours? And then repeat again?
I've made 4 batches now with the same system you use. All 4 batches were like cotttage cheese and VERY seperated. I'm so upset by it and about to give up trying.
Hmm, I wonder if you have other bacteria populated in your intestines that the L. Reuteri is trying to beat out. Big question is, do you have gut/digestive/bowel problems when not eating the yogurt? If you do, it could be SIBO or I think Dr Davis called it SIFO. It could also be the dairy, I used A2 half/half even though Dr Davis says that the probiotics consume the lactose. Check out Dr Davis’ book Super Gut, he has a lot of great information. He also has a website with articles you could search.
So ordered the Ultimate yogurt maker ( Amazon 1 for me and another for my daughter) and then went to order the L Reuteri caps with your link .. for the 20 billion and shipping to Chilliwack BC $148.00! Is there a better/cheaper way to get it? 😮
Ya it sucks for Canadians. BUT you can still use the Bio Gaia tablets. here is the link for iherb which has free shipping to Canada for a certain amount (they have lots of hard to get items there) iherb.co/4Qku9FN I have also purchased from Amazon in Canada.
I don't know, I am trying to retrain my brain to say it the way he does. He told me to think of the news outlet Reuters so I thought I was saying it right. I don't set out to offend people.
@KetogenicWoman I think you're pretty close already. I believe it should sound like "royter-rye." Funny story, years ago, I was in a grad school class that would involve saying lots of latin names for plants, and the program director said that nobody _really_ knows how to pronounce them. He said to just pick your preferred way and stick with it. 😂
I’ve been successfully making l reuteri nogurt for several years and recently had a few failures; my temp was constant/accurate, utensils/jars were sanitized…couldn’t figure it out until I read several threads saying that inulin can get contaminated. That turned out to be the problem. I have since read that it helps to portion out inulin in a small jar to lessen the chance that a big bag gets contaminated.
Thanks for the tip! I'm new to this and the bag of inulin I have is very large. Now I'm going to portion it out in glass jars.
That is probably wise!
@@Baribrooks you can also heat your milk with inulin in it up to 180 F to sterilize it. Then let it cool down to 100 F before adding the culture. This takes care of the germs in the inulin.
@@deisterMD Excellent idea!
@@deisterMDinsulin is prebiotic. I wonder if inulin be heated, will it kill the prebiotic.
I use Sous Vide function in Instant Pot. Controls time and temperature perfectly.
Thank you for the video Anita. I started making the L. R. yogurt last year around September, I already was on carnivore diet but my sinusitis was very slow to heal and very painful. This l.r. yogurt would unblock my sinuses and stop the pain which I found unbelievable. So now I have it every day. My dog who is allergic to many foods (especially dairy) can eat this yogurt too. Many thanks to dr David as well.
So good to hear!
For Sibo, Use the correct Reuteri, Gassseri & other.(see Indigo Neeli's post) ....wow energy, finally energy & better immune system after 1 year on carnivore with this yogurt! I also found that if I tried any one of the probiotics on their own...my hystamine reactions were crazy, instant stuffy nose, acid reflux...but all three calmed everything down.
@@annebeck2208 please , what brand reuteri. To prevent histamine reaction!
TY Anita. My journey into "keto" began with Dr. Davis' Wheatbelly Book...years ago. I've successfully made his L.Reuteri Fermented Yogurt many times. Time to make another batch. I ordered his capsules but so has everyone else-3 wk delay. Anxiously awaiting your YT with Dr. Wm Davis!
Hopefully they amp up their production a little!
I find dissolving the inulin a pain so if I know I'm making yogurt today, I put the inulin in a mini mason jar, add boiling water, shake it up for a second, then let it sit on the counter to cool. It becomes a clear liquid. Make sure it cools before adding bacteria. The 1 or 2 tablespoons of extra water doesn't seem to make any difference. Figured this out when I was adding inulin to my coffee for fiber and it always dissolves.
Great tip! Thanks ❤
Excellent! I’ve also had success with the new MyReuteri capsule!!
Wonderful!
I strain my L-Reuerti yogurt in a strainer lined with coffee filters (cheesecloth would work) to remove whey and further lower carbs (and because I like it that way). I freeze the whey in 1 TB ice cubes to melt and use as starter in later batches. The cultures in the ice cube don’t “die”. That way you don’t have to use the crushed tablets except for the first batch. The later batches using the whey culture actually come out better.
Yes, the capsule is only needed for the first batch as long as you save some starter! So if you run out of starter you would need to use another capsule. So it should last a long time!
Thanks for the tip of freezing the whey!
what a great idea. How many ice cubes do you use per new batch? or appox. how many TBs?
@@deb9647 the proportions of starter/inulin fiber/half and half are in his Super Gut book (which you can scale for bigger batches). The basic recipe is 2 TBS starter/2 TBS fiber/ 1 qt half and half.
I just started making L Reuteri and I’ve done two batches. My second batch was creamier but more acidic and sour. I wasn’t sure why but I still really enjoy it. Also, a lot of people are making SIBO yogurt, with the L Reuteri, L Gasseri, and coagulans. I don’t know about that too much. Also, thanks for making it clear about WHY we do L Reuteri. The massive growth of L. REUTERI bacteria is so much better than just plain yogurt. Great video. Thanks!
Btw. I ordered the Ultimate yogurt maker and it is on back order. They said it would be approximately 30 DAYS for me to receive it. The company said these have been in demand lately. I told them I probably know why. 😁
oh no, sorry to hear you have to wait for that yogurt maker!
Uk, haven't a clue about 10 or 18% fat in milk?????
Can't wait for Dr. Davis to come on the channel.
same here!
I have been making mine in my food dehydrator and I turned the temp down to 98. No separation, smooth like ice cream. Tastes amazing! I also made a batch of my Greek yogurt that I like. I added the Greek jar to the dehydrator and removed it after about 15 hours.
Ohhh I totally forgot about my dehydrator 🙄 I could have saved myself some money. Good to know to share with others 😊
Having those capsules is a game changer. I used to have to take a rolling pin to the tablets to get them to a powder and I would still have grit sometimes. I love the fermented dairy that has the L. Reuteri cultures. It really helped me clear up some gut issues I had.
Yes they are!
I can't wait to get those, I just did a new batch by crushing the tablets. Every ten or so batches I start with new culture and not the previously made yogurt. I have used the dehydrator, but now use an Instant pot on custom setting. Thank you for highlighting the new capsules!
I’ve been making this since November and back on carnivore again
I have to switch to eating the yogurt plain and I think I can do it with this creamy rich yogurt 😊
It's the only yogurt I have ever been able to enjoy it plain.
I am so glad you are getting the benefits from this yogurt, when I made it years ago it gave me the worst case of diarrhea that lasted for a couple of months it was horrible. My gut issues that flare up now and then, less now that I am doing Carnivore/Keto, is caused by histamine. I cannot do leftovers, they are high in histamine so I have to freeze everything after I make it and eat it from frozen.
oh that is rough! About the l.reuteri, in the Super Gut book Dr. Davis warns to start with just a tbsp to see how you react and build up from there. I hope your histamine issues will heal over time.
Thanks so much Anita for your dedication to our community. In reading prior comments others have had similar results to what I have had. My first batch was very firm with the whey separated. It had the texture of feta cheese and was a bit sour, It was good, but I was expecting something a little different. I had heard that adding 2 Tbsp from a prior batch would improve it. I did that. Wow was I surprised. Now mine is very creamy with a light almost sweet taste. It is delicious and everyone I who had tasted it says its the best 'yogurt' they have ever had. I have the same yogurt maker as you do and I love it. It is so light and easy to use.
Fantastic!
How much of the yogurt do you eat a day? I have made it twice now but wasn't sure how much to eat for one serving?
Great video, thank you so much! I was wondering if could you add a flavoring such as vanilla to the recipe?
Yay!!! No more crushing pills!!!! Thanks Anita🥰
Yes, it was so much easier!
So excited to hear about this!
Love your channel Anita ❤
Thanks so much for showing this again. I just got my capsules in the mail and waiting for the yogurt maker. Love the tips about timing!😊
Hope you enjoy it!
I have a question for Dr. Davis when he comes on his show. How do the L. reuteri yogurt and kefir compare? I was making the yogurt for a long time and then I started making the kefir and I eventually stopped making the yogurt and make the kefir all the time now. I have had gut issues for years and with the kefir, everything is great. I probably should try making the yogurt again and see how I feel. Thanks for all you do for us. Your videos are so helpful.
I would like to know that too! Kefir is so easy to make and so very delicious. Especially when second fermented. Up until now I eat both kefir and the Reuteri/Gasseri combination. 200 ml kefir made with Jersey full fat milk, or raw milk when available, and 200 ml of the “yogurt” made with full fat Jersey milk and a splash of cream, is my breakfast. Keeps me full until 2 pm.
Using dairy with low fat levels or too much inulin can cause separation. Inulin is used by industry to extend the 'best by' date of yogurt.
I get gerd from dairy so I don't eat any cheese and only small amounts of yogurt per serving.
I use this recipe in an Instant Pot on the yogurt setting in separate jars with 18% cream and starter from the last batch and it's always thick and delicious. It works every time, twice a week for months. I find ferment made from the Gaia tablets has a very mild flavour.
I leave out the inulin because I don't know who made it. It's highly processed and I trust that I will get a high enough microbe count from the 36 hour growing time. I'd rather eat an extra spoonful of the yogurt than trust the purity of an expensive food additive but that's just me.
I got the recipe from you and I'm thrilled with your simple and easy instructions. Thanks.
Just wondering how long and how often have you been using the ‘Ultimate’ ? Seeing mixed reviews on Amazon. Trying to get back into carnivore…and it’s been tough. But really grateful for your videos.
Hmmm, I have had no issues with mine, probably once a month? In this video I used my sous vide wand, it's a great way to go as well: ruclips.net/video/AkiA_k2Veeo/видео.html
Thank you, Anita.
Anita-I used your link on Amazon to get the yogurt maker you recommended - do you also have a link for the inulin fiber - I want to give you credit when I purchase. THANK YOU😊
Thank you, I appreciate that! Here is a link for inulin and even if you decide to buy a different inulin (for example a bagful instead of the can or even a different brand ) I will still get credit: amzn.to/40IsBhC
I wasn't able to find Dr. Davis's capsules in stock and had to find a different brand but they also worked fine. And I love the Ultimate Health yogurt maker. It makes the most lovely outcome, and it is so thick it can be used like a spread almost cream cheese consistency.
Yes, mine too!
Great video, thanks! I received my capsules from Dr. Davis yesterday and started a batch last night. Can't wait to taste it tomorrow! ❤
Hope you enjoy it!
For the first batch it can taste/smell musty, but your subsequent batches will taste better and better! :)
I've made this several times with mixed results. I've had more than one batch spoil and it makes me a little gun shy to try it again. After the last batch spoiled, I haven't made one for a couple of months. I guess I should get back in the saddle.
It's totally normal for the first batch to smell and taste musty. Your subsequent batches will taste better and better.
@@JD-uc1es Thankfully, I've had several successful batches. But the ones I'm talking about were curdled and smelled very off.
Check your inulin. Dr. Davis says that if the inulin gets contaminated that will cause a problem. Also do not use dairy that has gums or other ingredients as that will cause it to curdle as well.
@@deb9647i experienced that too and once i started scalding all of my spoons, (including the one i dip into my inulin bag) bowls (glass, not stainless) and little cups i haven’t had a recurrence. I also turn off my heating/AC so it doesn’t blow air over my work area.
@@KetogenicWoman Okay, I may get new inulin. I use organic h&h per his suggestion and am careful about other ingredients.
When you’re making a second batch of yogurt using the previous batch of yogurt (instead of the capsule), do you add inulin to the second batch as well?? Can you write what the directions are to make a second batch of yogurt?
The 2nd batch is 1 quart of cream, 2 tbsp inulin and 2 tbsp yogurt from your first batch.
Thanks Anita for another great video! I plan to start making cultured dairy and have everything to get started except for the yogurt maker (sigh). It should be here next week. I can't wait!
Wonderful!
I love making this yogurt!!!
I’m going to try the 10 billion first. Along with Gerd I also have SIBO. Fingers crossed!
Thanks, for sharing this topic & your life. We have been taking L. reuti yogurt for 3 wks+ 2 days ago i noticed that i am sleeping through the night :) My questions are if we could take the yogurt/or pills as a suppository & what is the most odd healing the Dr. has heard of.
I have been making ours with the sous vide ! I use grass fed whole milk ! Does Dr Davis recommend to heat the milk to 180 degree to kill off any competing bacteria? Mine has come out so thick n delicious!
I am going to ask him this question because I read it someplace and don't remember where. If your cream is ultrapasteurized then no you don't need to heat it. For regular pasteurized I am just not sure!
Thank you so much, Anita! You have been so helpful to me since starting my ketovore journey 21 months ago! ❤
I've made 2 batches of l. Reuteri "yogurt" and BOTH have separated. I expected my first batch would separate using the Gaia tabs. I sterilized everything, heated my half n half and then cooled it before mixing it with my 10 crushed tabs and 2T inulin slurry. But, I used my stick blender and made delicious "kefir"! 😂 Today, I was a bit disappointed when my 2nd batch was separated. I had used 2T of the 1st batch culture and 2T inulin, but I did not heat the half n half. This time, I strained the whey out through cheese cloth and kept the curds and have "cottage cheese". It's actually delicious! But, I really want that thick custard like consistency. I think I'll reduce the inulin to 1T and use the culture again and see what happens. I'm excited Dr. Davis has capsules, as the tabs took a while to pulverize and dissolve. Have you tried fermenting the other cultures in the Super Gut book? I can't wait to master this. I believe this may be the missing link to my 8 month stall. We'll see. Lots of love to you! ❤
Something I just found out today is that if your liquid has any gums or thickeners that will cause it to separate. So read that label!
@@KetogenicWoman thanks for that. The only ingredients are milk and cream, so thankfully no gums. I'll keep trying. ❤️
Can you please make a video of this same yogurt with an alternative milk like Coconit milk, please? Or do they have to be dairy milk?
Thanks! I like making this L- Reuteri yogurt in a sous vide. I did not know that there is a new source for the starter culture, the capsule..
Q for Dr Davis: Can you keep the yogurt as long as a month to use it as a starter (and still ferment a robust L Reuteri colony) or should the new batch be started within 2 weeks for optimal results?
Having a month would be helpful. Look forward to his interview.
That is a great question actually!
I made some today too!!
How would I know if inulin is contaminated? I also had a few fails and cannot figure out why. Both fails were mostly whey with little curd except for one that had more curd than whey but had the consistency of cottage cheese. Also, if I want to use a starter, instead of the capsule, do I need to add inulin to it?
Do u consume the small jars everyday or do u just eat a table spoon? How many times a day can someone eat it? Thanks
I eat 1-2 tbsp after a meal (2-3 times daily). Dr. Davis suggests 1/2 cup per day.
After your earlier how-to videos I wondered if you were still making and using it ... I couldn't find a video where you gave an update of whether it was working for you or not. Have you discussed your specific benefits/improvements directly attributable to the cultured milk product? Is mitigating GERD the only one? As always thanks for the detail and honesty!
Mitigating GERD and digestion issues is the main reason. I have heard amazing stories about skin improvement so I'm going to make this a regular thing for a few months and see for myself.
@KetogenicWoman Smart lady. Maybe we should call this LR Yogurt to avoid debate about pronunciation 😉
I have tried and tried and tried again to make this. For me it is so sour and foul that I cannot eat it. I gave up. Now I just sprinkle the probiotic onto a good brand of store bought yogurt like Norr's, Nounos or Cocojune. I also found The Coconut Cult yogurt which has L. Reuteri included. I do love those little jars. Thank you for your videos Anita. 😊
@@iselasmith4526 there must be something wrong with your process because mine literally tastes like a dessert. It’s the only “yogurt” that I eat with no sweetener or added flavors. My husband even eats it and he hates yogurt. I do strain my whey off for several hours after it’s done and whey is the more sour part of yogurt but I’ve tasted the original product and it’s pretty mild. It’s vital that you have the temp right consistently through the fermentation process and I don’t know how that can be done with anything but a glass jar for the mix set down in a big pot with a Sous vide stick. Most yogurt maker’s minimum setting is too high and I’m not sure I’d trust an instant pot to maintain that exact low temp for 36 hours.
Sorry to hear that! Any chance your cream has gums or fillers. That will cause it to curdle.
@@KetogenicWoman No, I used an A2 ultra pasteurized half/half. Every bowl/jar/utensil is sterilized. There has been very little seperation with a little whey on top. I even ran a test run on the machine for 36 hrs and it kept temp fine. Oh well, no worries.
@ I was so looking forward to making my own. Indeed disappointing but I still have the cultures to consume.
I made my first batch of yogurt using Dr.Davis capsule. One jar was a little more watery then the second jar. I have the ultimate yogurt maker. The flavor is a little more sour then BioGai with Vit D capsule. I was not happy that BioGai had maltodextrin with the Lreutri. Didn’t notice when i ordered. I don’t know why manufactures put the garbage in a potentially good product.
Hi Anita, thx for this video on making l rueteri fermented dairy. Have you tried making a batch using the fermented product from a previous batch? If so, did you like how it turned out? (Saw Dr Davis video where he had done that with first batch separation)
I have with the whey and it turns out perfectly.
Yes, most of my batches are made with 2 tbsp yogurt saved from my first batch. I freeze them in a 2 tbsp silicone muffin pan so I can pop them out and keep in a ziplock.
Do I need warm up little bit Half Half before mixing all ingredients?
If you have ultra pasteurized then no need to heat it up. Everything else you probably should heat it up.
I have never sterilized anything and it works every time
Yes, it will work. But you don't know if there are any other undesirable microbes in there.
I've noticed Dr. Davis never mentions sterilizing in his videos, his book, nor in blog articles; so I assume he doesn't think microbes on jars/utensils are a problem.
Could I use lactose free cream or does the lactose get eaten up in the regular cream when it ferments?
Fermentation does break down lactose, making it easier to digest
I turn my oven light on, and it gets warm enough to ferment for the 36 hours.
California
I don’t use the inulin and I use half and half seems that would be 50/50 so lactose there to feed the critters. I have two yogurt makers and use smaller bottles. I order capsules from Amazon. Besides reuteri I bought some Bulgarian Bifida which tastes great too.
I like the idea of using the inulin because it is like fertilizer. You can grow a pot of marigolds without plant fertilizer but when you add fertlizer they look amazing. It's the same with this. Yes you will get yogurt without inulin, but I want the 300 billion l.reuteri per 1/2 cup results that Dr. Davis says we will get by using the inulin.
Good morning Anita....I have been watching you for some time now and felt the need to write you when I saw this video. I started a "Wheat Belly" lifestyle or I guess Keto much like Bethany when the book first came out. I was diagnosed with 4 different types of Lupus and wheat belly totally changed my life I heard he had come out with other books but have procrastinated until now...I have followed strict keto/intermittent fasting which started about a year ago give or take after spinal surgery and dropped all the weight I needed but lost muscle and some other things in my gut have changed I so admire how you lost your weight and can do carnivore...I define myself as ketovore now because I cant give up the veg I have tried Im finding it hard to have a maintenance mindset as opposed to a diet/lose weight mindset Sorry there is a question I am getting to....I want to know " do you just use the capsules for the fermented dairy or do you also take them like a probiotic? I know you said you are eating as to not waste those tablets you crushed before ...I am not asking about them Im talking about the my reuteri caps...other then eating the fermented dairy do you do caps as well or do you take a separate probiotic? So sorry this is long...Dr Davis said /answered a question I had about my probiotic and said it wasn't what they claim (SEED -DS1 Symbiotic) and he may be right due to lingering gut issues....I look forward and appreciate your response and also cant wait to see Dr Davis on your show....sorry for the long message....Julianna USA/ North Carolina...I am buying that yogurt maker and the My Reuteri
Yes, you can also take the capsules. I do not take them or any other probiotics. Dr. Davis says there are 300 billion microbes in the 1/2 c yogurt so i feel that is good and the amount I take daily has made a huge difference.
@@KetogenicWoman Thank you so much for answering, You are right 300 Billion is enough plus he said my probiotic wasn't something he would back...I will watch more of your videos to try and get a better handle on moving forward and I look forward to making my "Yogurt" and seeing Dr Davis in February on your show...God Bless you...Julianna
I made my first batch in October,it separated,but since then every batch has turned out perfectly,using 2 Tablespoons from previous batch.I froze a ice cube tray of the first batch,but have had no need to use any yet.How long do you think it can be frozen for.?
I would think 2-3 months if it's air tight?
I heard about adding 2 Tbsp from a prior batch. The difference in the taste and texture is amazing!
Hello, I am new at your channel and new on L Reuteri and L Gasseri, I have couple questions and hopefully you will see my posting, I made one batch of L Reuteri then a second batch using the first batch and the taste was great like cream cheese, now I did a batch of L Reuteri and add L Gasseri the texture is perfect very creamy almost like cream cheese but now the taste is sour even I didn’t add to much of Inulin about 1 tablespoon and 1/2. My question is it will be better to do the batches separately of L Reuteri and separate batch of L Gasseri and at the time of taking get 1/2 of each or it is just find the way I am doing it even do it is now sour. Thank you we appreciate your experience and expertise. Frank from Orlando Florida.
Been looking for a food like this. Purchased everything, can't wait. Hopefully Reuters? doesn't take long. Not sure i can find 18%, hopefully. Thanks
normal 1/2 and 1/2 which is 10% fat also turns out great!
A question for Dr. Davis: is taking a small amount of L.Reuteri after a meal for GERD a bandaid or can it lead to true healing? Do people get to a point where they do not need to take it daily?
That is a fantastic question!
I am almost through reading Dr. Davis's Super Gut book and it full of some much helpful and eye opening information. He said when people have problems eating certain foods like tomatoes, eggplant, onions, etc. that when they just avoid them, they feel better, obviously. But acctually, they need to find the cause which can be simply adding in those missing healthy bacterias (L-Reuteri & others). Might need to build up but to do it, but it can truly heal. I highly suggest reading his book. I've learned so much! Good Luck Ü
Thank you for the reply and information about Dr Davis' book.
You mentioned an interest in improved skin; there is an excellent video on skin structure called "when's skin cancer becomes deadly" on The institute of Human Anatomy Channel. They talked about skin structure and growth early in the video, you can skip the later stuff about skin cancer if you are not interested. All of their videos are really informative if you're not freaked out looking at actual tissue.
Dr. Davis has a video on how to use the L-Reuteri yogurt as a face mask ruclips.net/video/BJynTrn9bz4/видео.html I'm anxiously awaiting for his probiotics to arrive to make the L-Reuteri cultured dairy.
Hello
Why did you make it in a yogurt maker and not in the instant pot? Do you prefer one over the other?
Thank you
My instant pot does NOT allow me to control time and temperature. So no way will it work.
Thank you for the reply
My instant pot does allow control of temperature and time. Would you recommend one over the other?
Thank you for your time and help.
Do you recommend heat little bit the cream or half half before making a mix? Thank you.
If your cream is ultra pasteurized then no need to heat it.
Hi Anita . Thank you.
I maded my first batch 2 days ago. Using Bio Gaia tablets.
The yogurt is separated. Liquid on bottom. The white top layer is very hard.
It hardy chalky cottage cheese. Its not creamy.
Any suggestions.
That is very common with the tablets on the first batch. Save that yogurt in 2 tbsp volume (like in an ice cube tray) and use that instead of the tablets to make the next few batches. They will turn out great!
In this video, what was the temperature of the 18% cream? Why was it not heeded first?
I decided to try it without heating it.
@KetogenicWoman Thanks! But it was not ultra pasturized, right? Seemed to come out just fine 🙂
I heat the milk.
Interested but would need to purchase all ingredients, jars, pills and device to ferment in. Plus I am lazy! Are there benefits to sprinkling the tablet powder on fage or other favorite yogurt? 🥰
Yes you can certainly just take the capsules or like you said sprinkle them on something!
Good stuff
Is it best to eat the LReuteri 'yogurt' away from other foods? (ie say 20-30 minutes before or after eating something??)
This would be a great question for Dr. Davis, I'm saving it ask him!
I've seen you make it where you warmed up the cream ...is that necessary or not?
Well I have heard mixed answers on this! It made sense to me to warm up the cream as I don't have access to ultra pasteurized, so i am certainly going to bring this up.
Hi from Canada 🇨🇦….. I hope my question comes up when Dr Davis comes….I’ve been using Cultured Life l-Reuteri and it turns out great…my question is does Cultured Life product work the same as his My Reuturi product. I personally have been using 1/2 cup daily for 2 months and really have seen none of the benefits at all (sleep/bowels/skin/ oxytocin/empathy)as of yet! Should I switch to Dr Davis’s starter or does it take longer to see these results? Could this be brought up during your interview with him!! Muchly appreciate
I don’t know about the strain of L Reuteri that you are using but I’ve heard Dr Davis say to use a specific strain that has been studied. He was recommending a Gaia product for that reason. I’ve just ordered his own strain as I think it will be the best to use. Hope this helps.
He does say you need a specific strain so that is why I want to use his.
I have a question about the MyReuteri product. Does anyone know the shelf life? Asking because I'm only interested in making the 'yogurt' and if you make concurrent batches from the first batch it seems like that jar of 30 capsules is gonna last a while. The product page doesn't seem to have that information. Thanks!
I will ask Dr. Davis when he comes. In the meantime, I am keeping my capsules in the fridge.
@@KetogenicWoman Thank you!!!!! :)
Can i boil my jars , to which degree , iam afraid of broken glass
I'm not sure what temperature because I don't use that method, so best to google that question!
Oh dear, I ordered the tablets that have to be crushed. Where do I find the instructions for those?
Either in Super Gut book. I have this video where I used the tablets: ruclips.net/video/hxHKxXNOCn4/видео.html
Once you make the first batch, and you use some of the made batch to make new batch - your saying we dont need to add another capsule of the probiotic?
You only need the capsule for starting a fresh batch. You can make quite a few batches from your first starter batch before you start fresh again.
Do we refrigerate the unused batch and for how long?
Yes you must refrigerate and I have had it last a month at least.
Mine was so bitter. Any advice?
So you used Dr. Davis capsules and 18% cream? Mine has never tasted bitter. So not sure what went wrong unless a contaminant got in there.
How is this yogurt different from home fermented kefir using half and half?
I have never personally had kefir so i cannot say. Are you making the kefir with l.reuteri?
@ I use kefir grains. It’s like a blob and you move it into fresh milk after a batch has fermented. I use half and half and it turns out thicker. Kefir grains are a combination of bacteria and yeast.
Hi! I noticed in this video you didn’t heat your cream to 180 F.I’m a little confused.please let me know.Thanks.
In my previous videos I DID heat my cream because I could not get ultra pasteurized cream here where I live. I have had others tell me it doesn't matter. I plan to ask Dr. Davis this very question!
@@maryknight4719 That has already been done to any pasteurized packaged dairy, but you can do it again if you want to be certain. It won’t hurt anything as long as you get the temp back down before adding the culture. 👍
Hello I was successfully making l reuteri yogurt for 2 months. Now my last 3 batches have been curdled and smelly and lots of runny whey. I have sanitized my bowls and utensils, my inulin is sealed and i followed the recipe to the last detail....any tips? Im desperate to keep my microbiome healthy. I'm so frustrated.
Check the ingredients on your liquid. Apparently any gums or thickeners will cause curdling. The other issue could be your inulin has gone off.
Hi, i noticed you and Dr Davis do NOT heat the cream To 180 degrees F before incubating. But on Dr Davis video notes he said to heat cream to 180 degree F first. Which is it?
It depends on your liquid. If you can get ultra pasteurized then no need to heat. For everything else there are mixed opinions on heating or not.
Thanks
Yes I have a couple questions, is the new L reuteri formula from Dr Davis a different strain of L reuteri from the Gaia brand?
Also, my ears perked up when you said it is very mild, like cream cheese. I've done this many times and mine is always so tart I feel like I need stevia in it, I have tried it plain and I can't get by without some stevia drops. My process is almost the same as yours, the main difference is you have the 18% cream and I'm guessing I'm using 10% cream (half and half). I make 3 other cultures of yogurt and all of them are the same high level of tartness.
I'm wondering how can I make this more palatable?
Thanks for this episode!
I think it could be due to the 18% cream, it seems to come out very mild tasting. Or maybe my taste buds are changing! Maybe just lessen the stevia each time slightly until you get used to the taste?
Yeah, I'm going to try lessening the stevia. It's probably taste buds, but there's no way to know for sure. :) I definitely rely on a sweet taste daily as a stress reliever. 🤷♀️
We use organic whole milk & it turns out thick and mostly tasteless....
@@TRuth.T How fascinating! I used whole milk once, and it was very tart, and much softer than with the half and half.
Are you using MyReuteri 20 billion or 10 billion? Thanks☺️
I got the 20 billion per capsule!
My yogurt maker maximum time is 12 hours would that work?
After 12 hours you would have some l.reuteri. You need 36 hours to get the full dose. Can you set a timer and make your yogurt maker go another 12 hours? And then repeat again?
10:55 cracked me up!
Haha, yes!
Hi! The yogurt maker link is going to the wrong site :-)
Thank you, it's fixed now! amzn.to/40zd5EC
I've made 4 batches now with the same system you use. All 4 batches were like cotttage cheese and VERY seperated. I'm so upset by it and about to give up trying.
So for batch# 2, 3 and 4 did you use capsules or tablets again or did you use the first batch as starter?
Try heating the milk or cream to 100 degrees before adding the probiotic. You can combine the inulin and heating that mixture.
My stomach cramps and hurts so bad with probiotics after being carnivore for 3 years. Anyone else experienced this?
Maybe you do not need probiotics? Try stopping them and see if you feel better.
Hmm, I wonder if you have other bacteria populated in your intestines that the L. Reuteri is trying to beat out. Big question is, do you have gut/digestive/bowel problems when not eating the yogurt? If you do, it could be SIBO or I think Dr Davis called it SIFO. It could also be the dairy, I used A2 half/half even though Dr Davis says that the probiotics consume the lactose. Check out Dr Davis’ book Super Gut, he has a lot of great information. He also has a website with articles you could search.
❤️♥️🥰
So ordered the Ultimate yogurt maker ( Amazon 1 for me and another for my daughter) and then went to order the L Reuteri caps with your link .. for the 20 billion and shipping to Chilliwack BC $148.00! Is there a better/cheaper way to get it? 😮
Ya it sucks for Canadians. BUT you can still use the Bio Gaia tablets. here is the link for iherb which has free shipping to Canada for a certain amount (they have lots of hard to get items there) iherb.co/4Qku9FN I have also purchased from Amazon in Canada.
Thank you
If you're using Dr. Davis' recipe, why do you pronounce l reuteri differently than he does?
I don't know, I am trying to retrain my brain to say it the way he does. He told me to think of the news outlet Reuters so I thought I was saying it right. I don't set out to offend people.
@KetogenicWoman No problem, there's lots of people saying it differently. Lol
@KetogenicWoman I think you're pretty close already. I believe it should sound like "royter-rye." Funny story, years ago, I was in a grad school class that would involve saying lots of latin names for plants, and the program director said that nobody _really_ knows how to pronounce them. He said to just pick your preferred way and stick with it. 😂
Please Anita! The pronunciation of Reuteri is…..root-a-rye. 😊
Hmmm. Dr. Davis told me to pronounce it like Royter as in Reuters news. I'm just going to pick a way and stick to it!