I regularly make vegan coconut milk yogurt ( not L Reuteri, but I'll give it a try) and the secret that I've discovered that makes it very creamy is adding kuzu root which is used in Japan as a thickener as well as for digestive health. It comes out amazing. I put in about 1 Tbs / can of coconut milk. Mix it in till dissolved (in a blender, I also often add some soaked cashews to the blender). Then cook the blended milk on low medium heat constantly stirring until you notice it starting to thicken - it starts to get a very smooth pudding like consistency. Wait for it to cool under 110f and add starter. I much prefer kuzu to using agar agar ( the vegan alternative to gelatin) - the consistency is much smoother and creamy.
@@Tumaini94 You could use the tablets. I generally use a tablespoon of the previous batch of yogurt. Initially I used a coconut yogurt I bought at the store as the starter, but now I just use some from the previous batch.
Thanks for posting. I made it with one can of Savoy coconut cream instead of coconut milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.
Dr Davis advises that it is very easy for contaminants from unpasteurized coconut milk, honey, or inulin, to multiply during fermentation and thus cause possibly dangerous end products - or at the very least that continuing to use starters from previous such batches will deteriorate over time. So he suggests adding any honey AFTER fermentation (perhaps first keeping aside a spoonful or two for next starter).
I may have nailed this! I tried Trader Joe's coconut cream instead of the milk and got a yogurt consistency! I used 2 teaspoons of beef gelatin, 1 tablespoon of table sugar and 1 tablespoon of acacia fiber.
Thank you! I’ve used this recipe in this pinned comment now several times and it makes a very smooth and creamy coconut SIBO yogurt. Not at all jello consistency. I triple it and use… • 3 cans of Trader Joes Organic Coconut Cream (boiled) • add in after boiling 2 TBS of Now Real Food Beef Gelatin Powder • add in after boiling 3 TBS of Certified Organic “Now Acacia Pure Powder” • add in after boiling 3 TBS “Wholesome Organic Fair-trade Cane Sugar •blend that all up real good in the blender for a min or two. • cool to 100 F •mix in by hand (for 2 min straight) 2 TBS of each of the following yogurts made with Organic Vally half n half (or, 1 capsule of the commercial probiotic strains to keep it 100% dairy free-haven’t tried this way myself) -L-gasseri BNR17 -L-ruteri Osfortis 6475 -B-Coagulans GBI-30,6086 • pour into yogurt maker (instapot pro plus in this case) and culture for 36-48 hrs at 100F •pour into quart jar (makes a little more than a quart and pours in liquidy but sets up nice in the fridge after an hour or so) • eat 1/2 cup a day with things you like. (Myself some organic berries, grain free granola, tsp inulin powder, tbs peanut butter, tbs of hemp hearts and flax seed meal, maybe a drizzle of honey). Power packed SIBO yogurt breakfast! Enjoy :)
You need to cook the gelatin and inulin with the coconut milk so it won't separate while fermenting. In asian country it's called maja blanca without the probiotic and sugar.
We made Dr. Davis' yogurt for years in the past and somehow fell off the wagon. Well thanks to you, we are back on track! You're so correct, the book is a wealth of information. It's so nice to be enjoying our yogurt every day again! Thanks so very much for these videos :)
I have made 3-4 batches of this fermented non dairy milk using 1 cup f almonds and 1 cup of oats and it has turn out delicious I soak the almonds make 3 cups of milk from it then the oats blend them for 30 secs without soaking them then follow your tips as shown in your videos, thank You for sharing, I bought the book and planned on making fermented vegetables next.
read through the comments and there has been a modification to use as I am not a member it is only what is on the public page don't know if it has some answers The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe, and a newer recipe has so far not been posted on the blog. For the same 13.5 or 14 oz. can: It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan). The ½ tsp gelatin is replaced by ¾ tsp guar gum. The prebiotic is just 1 tbsp unmodified potato starch (PS). 2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment. The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours.
Interesting! Thank you for sharing! I used another recipe that called for 1.5 Tbsp guar gum, which didn’t blend well for me and also resulted in a looser yogurt than expected. Back to the kitchen for me 😊
In their blog posts, do they mention using 10 tablets like in this video or just 1 of Dr. Davis's tablets? I'm confused about why so many. In his video, he uses 1.
I just made about 1/2 batch of this, but used 1/2 coconut cream that had guar gum in it (solid portion from can) and 1/2 unsweetened organic soy milk. I used 1 tsp. granulated sugar, and 1 tbsp. acacia powder for the pre-biotic. I also used 1 tsp. agar to make sure it was thick enough and 3 L. Reuteri tablets (crushed). I used 19 oz. of liquid as that is what another recipe I was basing mine off of used. I don't have a new instant pot or yogurt maker with an adjustable thermostat so I used a styrofoam cooler with two small light bulbs (less than 40 watts in total. A 40 watt incandescent bulb was 106.1F and I didn't want to chance it at that temp. Mine ran between 98-100.1F. depending on how close to the bulbs I put the mason jar of "yogurt." I fermented it for 36 hours and it was not separated! It was a little thicker than I'd like but not at all gelled so I'm going to try the second batch with only 1/2 tsp. agar. The acacia did turn it a little tan in color but I don't want to spend the money on Inulin or potato starch, so if anyone has any suggestions for a pre-biotic I could try, please comment. I am going to use some of this "yogurt" as the starter for my next batch. I have apple fiber at home, would that work as a pre-biotic? It would make it tan in color though. For coconut L. Reuteri "yogurt" how many times can use use the original starter "yogurt" before starting over with the L. Reuteri tablets. It doesn't taste sour like yogurt but does taste fermented. The flavor might be influenced by the flavor of the acacia and L. Reuteri tablets.
I have used apple fiber from the very begining and yogurt has been per g ect except somewhere settle down at bottom and be tan. The bacteria seem to love though.
I made some coconut milk yogurt with L. Reuteri, and I added grated fresh ginger and some True Lime packets, and OMG it was so good. My second batch is culturing now. Dr. Davis says to include guar gum to prevent separation.
I got an extra funky, thick batch using Rejuvelac recently. I added nutritional yeast, garlic powder, and salt and made it into an excellent cheesy spread.
I tried to do the yoghurt with cashew, almond and soy milk (one after another, not combined), because I have problems with coconut milk. It worked so well and I love it 😍!!! Instead of the gelatin I used Kuzo Root (1 Tbs. for 400 ml) and the texture is awesome. Thanks for the earlier recommendation from one of you guys🙏. The yoghurt tastes a little bit sour, but I like sour flavor. If you don’t like the sour taste and don’t have a really problematic gut like me, you may want to add honey/coconut sugar or fresh fruit purée on it. I think with that everyone would like it 😉.
I get this same, exact result, and I'm using Trader Joe's coconut milk (no additives). That being said, I read elsewhere that Dr. Davis' recipe has been updated, and it's noted on his Inner Circle website. Guar gum is okay to have in the coconut milk, and, also, guar gum is the thickener used instead of gelatin. The prebiotic fiber is now unmodified potato starch. It looks like the sugar increased, too. Is anyone on that site who can share the new recipe??!!
I just copied the updated recipe today. Here it is. The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe, and a newer recipe has so far not been posted on the blog. For the same 13.5 or 14 oz. can: * It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan). * The ½ tsp gelatin is replaced by ¾ tsp guar gum. * The prebiotic is just 1 tbsp unmodified potato starch (PS). * 2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment. * The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours.
Thanks for the affirmation on Trader Joe's - I bought it yesterday ..not wanting to add gelatin and thinking of substituting agar agar to keep it vegetarian but hearing conflicting thoughts on how much to use..I hate to waste all these ingredients trying to get the right formula
Born and brought up Indian household without any yoghurt makers… we made yoghurt even in 2 degree temperature… Indian food is incomplete without eating yoghurt almost everyday… tried my mom way of making yoghurt with just guesstimates and turned good!
I have the same ImstaPot. I just put all my ingredients right in the stainless steel pot and culture it that way at the exact temperature it calls for. The yogurt seems to turn out fine.
I used Goya Coconut Milk (No Guar Gum) from Amazon. I whisked it before chilling and got a similar look to her second batch (on the video) but no separation and it was my first batch.
Thanks for the advice in this video ! Ive tried this now myself. The lids on my yoghurt containers inside my yoghurt machine had popped of during fermentation and there was yoghurt water everywhere inside the machine. i used: 3 coconut cans, i cant find any other coconut creams than with these added ingredients: xanthan gum, guar gum and Mono- and diglycerides of fatty acids. 1Tbs cane Sugar 3Tbs potato Starch powder 2 Tbs Beef gelatin powder L.reuteri osfortis x2 capsules 20 total billion cfu L.Plantarum 299v 2 capsules 20 billion total cfu L.gasseri 4 capsules 10 billion total cfu i may have filled the containers up too much and thats probably why they popped of. The taste was pretty sour, had to try, didnt smell bad. Anyways, it is said that the first batch usually is a bust, but now i have two tablespoons of coconut yoghurt ready for making batch number two. I am considering using dairy to try next time but i dont know if its safe for hashimotos and sibo/sifo issues or dairy intolerance in general, does anyone know ? I appreciate any tips on improvement of making this.
I love AroyD coconut milk and have made coconut yoghurt with it many times using my Instant Pot. I've never used gelatin or inulin though; only coconut milk and probiotic powder (from the capsules). I don't boil the coconut milk either. I just add about 3 capsules' worth of probiotic powder for each liter of coconut milk, whisk it to make sure it's completely dissolved, and pour that into my Instant Pot. I set the Instant Pot at 43°C (~110°F) on the yoghurt setting for 16-20 hours (I like my yoghurt tangy). Once it's done, I refrigerate it for about 8 hours (overnight) in order to let the yoghurt to firm up a little. Once that's done, I skim off the thicker top layer (there's a layer of liquid at the bottom) and put it in a fine mesh strainer to thicken it up even more. It takes a while, but it comes out great!
L. Reuteri yogurt needs to ferment 36 hours to get the most pro-biotics in it according to Dr. Davis. Sounds like you made some great coconut Greek yogurt.
@RayMadigan I usually get quite a bit of liquid straining out. I haven't made yoghurt in quite a while, but from what I remember, it was probably around 2 parts curd1 part whey.
Ceres Coconut cream (Tinned) works really well. 2 and a half tins plus I use a tea spoon of vegetable agar, and 2 level tablespoons of Jerusalem artichoke prebiotic inulin from iherb.
I didn't have an instant pot, yogurt maker, or sous vide setup. But I did happen to have an aquarium heater which went up to 93.5 degrees. That seemed to work fine.
Since you asked 😊 Here’s my 2-cents worth from my experimentation!! I used Aroy D (cans that had guar gum) and Savoy coconut cream (cans). I used a recipe from Donna Schwenk (at Cultured food life) that called for guar gum. No separation, taste was great, but not a firm enough texture and guar gum is devilish when added to warm/hot liquids as it thickens very quickly and before it can disperse evenly. I did not use an immersion blender so that might’ve helped me. I tested a couple of the finished pints by adding dissolved gelatin (Now foods), and found that 1.5-2 tsp per pint gave a better consistency. I also strained a portion and that was my fave re: consistency. Interestingly, it still had the little granule things from the GG, so I hit it with the immersion blender!! Perfection! I would use the blender in your batch and see if it loosens it up a bit and mixes in that gelatinous portion. I also tried cashew nut yogurt with one date added. Loved it!! Tangy after 24 hours. I strained it, and it’s consistency is perfect. The fermentation is going to use up alot of the sugar and the rest of the macros work for me. I’m going to tweak the cashew a bit and also try a half cashew half coconut milk blend. Thank you for taking one for the team! Coconut milk fermentation is finicky, I think. And these cultures are not standard and may have different requirements for optimal growth in a non dairy medium. It is quite tasty with the coconut milk, and the cashew milk is a completely neutral taste profile except for the tang, which is a win for me! Bon appetit and happy fermenting!! 🥥 🥛 🤍
I'm just starting my first batch with half and half, I love coconut flavor though, what if you leave out the gelatin and just use a third of heavy cream or half heavy cream and half coconut cream, or maybe just a coconut flavoring. Also, did you use your emersion after it was cooked, before refrigerating ? Thanks !
This demo is so great so helpful or we would all think we made a mistake. When my bowl chipped on the ring I used a black marker to fill in the chip u seem exacting like me so i think you would like that hack. I have the duo pot had no idea i could set for so many hours thanX SO MUCH Blessings to u and all the helpful commenters. Ben into this work for nearly 60 years!!!
Aloha, Nili. Thanks for providing Dr. Davis' L. reuteri Coconut Yogurt recipe link to his blog. Looking down through the comments, however, Dr. Davis' blog staff person writes this: "The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe [the one you made, Nili], and a newer recipe has so far not been posted on the blog. [Here's the revised recipe]. For the same 13.5 or 14 oz. can: It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan). The ½ tsp gelatin is replaced by ¾ tsp guar gum. The prebiotic is just 1 tbsp unmodified potato starch (PS). 2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment. The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours." I followed this revised procedure and sous vide it for 48 hours. It came out thick and delicious but not set up as a usual yogurt. I don't mind it to be a bit thin as long as it hasn't separated. Please give this "revised" recipe a try!
I have to use coconut milk because besides sibo i am autoimmune and cannot have dairy. Pure coconut milk in the can is best but it does separate. Use an emersion blender and it will get creamy. when making coconut cream it is already separated in the can and you just take the cream part out and use an immersion blender for coconut whipped cream.
Mine does that too, however I keep it all blended by stirring well before going into the fridge and again at a couple or 3 hours later and then using a blender I mix it well and then put it back in the fridge this makes the texture more consistent and keeps the separated cream mixed as well. I use the canned version.
FYI: you can make your own coconut milk in minutes. It is much cheaper and there are no additives. Simply add 4 cups warm water with 1 1/2 cups of desiccated coconut (no sugar added) into blender and blend on high for 1-2 minutes. Pour into a nut milk bag and squeeze the liquid out to separate from the pulp. Refrigerate. THAT IS IT ! Also, the pulp can be made into flour if you so desire. Thank you Nili for this video!
@@kellyname5733 I don’t have an answer for that. But you could make coconut flour with the pulp. Or add it to smoothies or maybe even use in baked goods. And if you would like it in your yogurt, add it back in after fermentation.
If you soak your coconut for a couple hours in some of the water you don't need the nut bag and it turns out really smooth. I do process it in a vitamix blender though.
Tried this a week ago and it didn't do as I had hope. Next time I will try it with the immersion hand tool and see what happens. I used canned coconut milk and guar gum as instructed by Dr. Davis' site. I also have arrowroot and wonder if that would work. Time to experiment
I followed the Luvele recipe this time where they don't use the solid cream from canned coconut milk, they use the full can but I used maple syrup for the sweetener like you suggested. I used 2 tbsp. yogurt from my last batch but I did add 1 L. Reuteri tablet and now, less than 24 hours of fermentation time the yogurt is splitting and one jar seeped over the lid. I'm guessing it was from a higher ratio of water/less fat compared to my first try. I hope it won't form curds as it continues to ferment. Next time I'll use the first recipe again where I use the coconut cream solids and soy milk. I love using maple syrup as the sweetener. Thank you for telling me that is what you use.. @@Coolguyallthetime2k
@@rochelles.8387 yes the coconut solids with just a little bit of the water works perfectly for me. My first batch was super acidic and the leftovers from 2-weeks ago still smell nice and tangy (which I thought spoiled) so the culturing was strong! Good luck on your next batch! 😁
Back when I was making his yogurt I noticed that when I whisked the bacteria (or the starter) into the half and half for at least two minutes so it was completely mixed really well, I didn't get the separation and it turned out wonderful every time. Maybe that will make a difference with the coconut milk or maybe not.
Interesting video. Wasn't the dosage of 10 tablets for a full quart of milk? Here you used a pint, so I am wondering if you wouldn't get a better result with 5 tablets? 🤔
Can I use some of my homemade L Reuteri 1/2 & 1/2 milk as the culture starter? Do you think that would work? I know it would not be non dairy though. Thanks
When using coconut milk I blend or whisk the finished product for a uniform texture. I've found that it's a lot harder to blend if I wait until it's fully cooled (i.e. several hours in the refrigerator) in that the top layer can get very rigid, so instead I usually whisk it before cooling and then again once or twice during those first few hours in the refrigerator.
Whisking is not a great idea, per Dr Davis, it introduces enough oxygen into the yogurt to kill the bacteria. L. reuteri can tolerate some oxtgen, but it prefers not to be exposed. Its natural enviroment, your gut, has no oxygen.
I so appreciate that you made this video. I wish I'd waited two more days!!! I couldn't find anything on coconut l'rueteri ( don't have the book) s I decided to wing it. I used canned coconut cream thinking it would be thicker. That it was!!! I didn't use any gelatin, and it did separate. The part that was on top wasn't half bad except for the texture. It was like cold coconut oil. I had to chop through it 😂. I mixed it with a tablespoon of Keto Chow and it was definitely edible. I'm still trying to decide whether to make it again or not. I may try the coconut milk and maybe just a tablespoon of gelatin. I hope it works because I think I'm having a problem with the pasteurized half and half. Has anyone tried it with cream? We have a raw milk dairy in town and they do sell barely pastures cream. They heat it to 145° for 10 minutes. I might try that, but it will be very expensive yogurt
i thought it was odd that you added the gelatin to a hot liquid... i have used powdered gelatin for many things in the past, and always you need to combine it with some cold water to allow it to bloom before adding it to something hot, or it clumps up. it seems like whoever created the recipe with gelatin should know this? has anyone done their recipe this way?
I didn't know you were supposed to add gelatin to something cool. Good to know - might make a difference. Mine is 'cooking' now - I'll see in about 24 hours :).
I used the bread proof setting on my oven, which is 95 degrees, then with the oven light on made it near 100 degrees. The proof setting only goes for 12 hours so I had to reset it when necessary. My yogurt came out perfect. I did NOT use gelatin.
Thanks for doing this. Wonder if a yogurt maker would eliminate that separation. I notice too much gelatin is used. Smaller amounts still gel a recipe but not jiggly more formed. Did you use full fat coconut?
Thank you! I’ve used the recipe in the pinned comment now several times and it makes a very smooth and creamy coconut SIBO yogurt. Not at all jello consistency. I triple it to make a generous quart and use… • 3 cans of Trader Joes Organic Coconut Cream (boiled) • add in after boiling 2 TBS of Now Real Food Beef Gelatin Powder • add in after boiling 3 TBS of Certified Organic “Now Acacia Pure Powder” • add in after boiling 3 TBS “Wholesome Organic Fair-trade Cane Sugar •blend that all up real good in the blender for a min or two. • cool to 100 F •mix in by hand (for 2 min straight) 2 TBS of each of the following yogurts made with Organic Vally half n half (or, 1 capsule of the commercial probiotic strains to keep it 100% dairy free-haven’t tried this way myself) -L-gasseri BNR17 -L-ruteri Osfortis 6475 -B-Coagulans GBI-30,6086 • pour into yogurt maker (instapot pro plus in this case) and culture for 36-48 hrs at 100F •pour into quart jar (makes a little more than a quart and pours in liquidy but sets up nice in the fridge after an hour or so) • eat 1/2 cup a day with things you like. (Myself some organic berries, grain free granola, tsp inulin powder, tbs peanut butter, tbs of hemp hearts and flax seed meal, maybe a drizzle of honey). Power packed SIBO yogurt breakfast! Enjoy :)
I have read your post 10 times and cant figure out what the "following yogurts" are? I see in your post you say Organic Valley half and half..is this yogurt? What is the other yogurt? I see next in your post your speak of capsules but not yogurt? The post says "2TBL of each". "Each" of what yogurt? thanks
Thanks for that. I have made coconut yogurt in the past without heating it and it worked fine. Tasty. I think it’s as good as cow milk. But then, I cannot eat dairy, I am intolerant, and haven’t since 1981! I can eat butter and ghee, but favour olive oil and coconut milk. I don’t miss dairy at all because it made me extremely ill. I’m not against others for the dairy option, in fact, some of my clients use raw milk sat in a covered bowl over night in a warm but not draughty kitchen. Just letting the raw milk over night clabbers it and in German it’s called “ Dichmilk” or thick milk. You can hang it in muslin and make paneer.
Is the beef gelatin added only as a thickener or does it help in increasing the number of probiotics in the yogurt? Also, is there a difference between using a bowl or using the canning jars? And I'm assuming we should still sterilize the bowl or jars that we use, even though that's not included in the video.Thanks for sharing your knowledge and experience!
I just ordered a yogurt maker and will start making my first yogurt soon. You mention that the yogurt bowl needs to be sterilized. Is it okay if I make a badge of yogurt and then fill it into smaller yogurt jars to keep in the refrigerator for some days? I would use glass yogurt jars (not sterilized, but washed in the dishwasher). Or is that not okay?
From what I read, the only reason for gelatin (or any thickener) is to give the yogurt more solidity. But if you don't mind your "yogurt" to be a bit runny, there's no need for thickener. This is, after all, NOT yogurt. It's a supplement. I mean, why do people treat it like its dessert. Are you B vitamin supplements dessert?
What is inulin for? Does it feed bacteria? I made some with and without agar agar to thicken (vegan). Agar agar did work. Other was completely runny with a bit of curding. Forgot to cover while in dehydrator. Still tastes good. How much are we supposed to eat every day? By the way, I used the single strain in the capsules for immune function. The coconut milk was septic packaged and contained xanthan gum.
Do you think there might of been a mistake on the amount of gelatin to use on the recipe page? Thats a shame all that work but like you said it tastes pretty good.
@@IndigoNili I've made non-dairy yoghurt before, from my notes I used around a teaspoon. You can also use a stick blender to break it up, but probably doesn't work too well for the higher amount of gelatin.
Yes, you can use dehydrator. Mine has a yogurt function supposedly set for 115 degrees F, but my trusty thermometer shows the temperature to actually be 100 degrees F, just perfect for L. Reuteri yogurt fermentation. If you are fermenting with another probiotic which requires a higher temperature, just turn the temperature to a higher selection, but be sure to independently verify the temperature with your own thermometer.
Just because it separated... I wonder if using an immersion blender on your final product would help it blend back together without liquifying it. Maybe a whisk?????? Even when you make a gelatin dessert with whipped cream, it separates into layers, so I am thinking that's just the nature of the beast. Temperature of the finished yogurt you showed might be a variable as well. Maybe one bowl whipped/blended at room temp and one at cold?????? Thanks for this! I want to get the book now. :)
On Dr. Davis's website, he says not to use a mixer or blender when the microbes are present. I saw that after I used a mixer and that was a big mistake.
On Dr. Davis's website, he says not to use a mixer or blender when the microbes are present. I saw that after I used a mixer and that was a big mistake.@@tmcaleer50
Hi, I’ve made this coconut yogurt and within I don’t know less than a week the coconut yogurt started turning just a very, very, very slightly gray color. It was not just on the surface. It was like a tinge to the whole thing. Do you know if that means that it’s gone bad? I made the coconut yogurt with the recipe in the book and it came out pretty perfect but the grey tint I’m concerned about
Ymmmm, sounds good. Try it and see what happens, Dr. Davis said, tho that inulin will not work as a prebiotic with coconut milk, but instead, use "raw potato starch," also known as modified potato starch. Think I will try this idea myself and see what happens.
I really enjoyed your video. I'm excited to make this yogurt, both for the flavor but also more importantly for the health benefits of the L. Reuteri on the gut biome. I do have a question have you ever considered adding any flavoring like strawberries or blueberries and even adding chia seeds to help with additional health to the gut biome? Again thank you for your video looking forward to many many more . Be well always 👍
I have made coconut yogurt before, but not the L. Reuteri one. I used a can coconut milk I got from my local grocery. It was the brand from the store but it was very clean and actually a higher fat than the name brand coconut milks. Would adding the gelatin before whipping up the coconut milk help? Maybe that is what you did, senior moment for me remembering. Dr. Davis' recipe would be fun to play with though if one was allergic to dairy.
Thank you for sharing!! Cant wait to make it. Does anyone know what brand of inulin powder is best to use? I'm looking on amazon Canada Also, has anyone made this yogurt in a dehydrator?
Can I ask where I can acquire those pots (with lid) you use inside the Instant pot. Thanks for this. Im now a L. Reuteri yogurt pro according to family!!
The book recommends Ther-Biotic Synbiotic as a product that could be used to make the yogurt. Would one capsule be used in place of the 10 Gastrus tablets for coconut sibo yogurt? Thanks much!
Thanks for doing this. Wonder if a yogurt maker would eliminate that separation. I notice too much gelatin is used. Smaller amounts still gel a recipe but not jiggly more formed. Did you use full fat coconut milk? Really even in a “jello” form the Reuteri is there so that’s the point
He actually says a can that is 13.5 ounces and that guar gum is ok. He also says to use raw potato starch. Is that the same as inulin? He also says to add sugar so I'm confused what you're following? You can find canned at whole foods with no additives.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I regularly make vegan coconut milk yogurt ( not L Reuteri, but I'll give it a try) and the secret that I've discovered that makes it very creamy is adding kuzu root which is used in Japan as a thickener as well as for digestive health. It comes out amazing. I put in about 1 Tbs / can of coconut milk. Mix it in till dissolved (in a blender, I also often add some soaked cashews to the blender). Then cook the blended milk on low medium heat constantly stirring until you notice it starting to thicken - it starts to get a very smooth pudding like consistency. Wait for it to cool under 110f and add starter. I much prefer kuzu to using agar agar ( the vegan alternative to gelatin) - the consistency is much smoother and creamy.
Only that ingredients? Or you use the tablets too? I do not understand what they're...m
@@Tumaini94 You could use the tablets. I generally use a tablespoon of the previous batch of yogurt. Initially I used a coconut yogurt I bought at the store as the starter, but now I just use some from the previous batch.
Thanks for the tip! I use kuzu root for other things but bought agar agar to follow the recipe. I’ll experiment with kuzu in another batch.
Would agar agar work or a vegan collagen powder?
Thank you so much for this helpful information. I’m trying your way
Thanks for posting. I made it with one can of Savoy coconut cream instead of coconut milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.
you added inulin?
Dr Davis advises that it is very easy for contaminants from unpasteurized coconut milk, honey, or inulin, to multiply during fermentation and thus cause possibly dangerous end products - or at the very least that continuing to use starters from previous such batches will deteriorate over time. So he suggests adding any honey AFTER fermentation (perhaps first keeping aside a spoonful or two for next starter).
I may have nailed this! I tried Trader Joe's coconut cream instead of the milk and got a yogurt consistency! I used 2 teaspoons of beef gelatin, 1 tablespoon of table sugar and 1 tablespoon of acacia fiber.
Could you please give more explanation how to make it. It's a little intimidated..😅
Oh Gosh, sugar? Hope this is transformed through the fermenting process.
Nasty. Gelatin is boiled up animal parts like lips and arseholes. Not necessary.
Thank you! I’ve used this recipe in this pinned comment now several times and it makes a very smooth and creamy coconut SIBO yogurt. Not at all jello consistency. I triple it and use…
• 3 cans of Trader Joes Organic Coconut Cream (boiled)
• add in after boiling 2 TBS of Now Real Food Beef Gelatin Powder
• add in after boiling 3 TBS of Certified Organic “Now Acacia Pure Powder”
• add in after boiling 3 TBS “Wholesome Organic Fair-trade Cane Sugar
•blend that all up real good in the blender for a min or two.
• cool to 100 F
•mix in by hand (for 2 min straight) 2 TBS of each of the following yogurts made with Organic Vally half n half (or, 1 capsule of the commercial probiotic strains to keep it 100% dairy free-haven’t tried this way myself)
-L-gasseri BNR17
-L-ruteri Osfortis 6475
-B-Coagulans GBI-30,6086
• pour into yogurt maker (instapot pro plus in this case) and culture for 36-48 hrs at 100F
•pour into quart jar (makes a little more than a quart and pours in liquidy but sets up nice in the fridge after an hour or so)
• eat 1/2 cup a day with things you like. (Myself some organic berries, grain free granola, tsp inulin powder, tbs peanut butter, tbs of hemp hearts and flax seed meal, maybe a drizzle of honey).
Power packed SIBO yogurt breakfast!
Enjoy :)
Gelatin is boiled animal lips arseholes and eyeballs. Nasty.
You need to cook the gelatin and inulin with the coconut milk so it won't separate while fermenting. In asian country it's called maja blanca without the probiotic and sugar.
Do you mean add them to the cold milk and bring it all up to 100f degrees together and THEN use the immersion blender?
We made Dr. Davis' yogurt for years in the past and somehow fell off the wagon. Well thanks to you, we are back on track! You're so correct, the book is a wealth of information. It's so nice to be enjoying our yogurt every day again! Thanks so very much for these videos :)
Did you have issues and it helped you? Did you just drink it for general health?
What have you found as the best benefit of doing the Dr Davis's L. Reuteri yogurt would you take only the tablets?
I have made 3-4 batches of this fermented non dairy milk using 1 cup f almonds and 1 cup of oats and it has turn out delicious I soak the almonds make 3 cups of milk from it then the oats blend them for 30 secs without soaking them then follow your tips as shown in your videos, thank You for sharing, I bought the book and planned on making fermented vegetables next.
read through the comments and there has been a modification to use as I am not a member it is only what is on the public page don't know if it has some answers
The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe, and a newer recipe has so far not been posted on the blog. For the same 13.5 or 14 oz. can:
It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan).
The ½ tsp gelatin is replaced by ¾ tsp guar gum.
The prebiotic is just 1 tbsp unmodified potato starch (PS).
2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment.
The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours.
Interesting! Thank you for sharing! I used another recipe that called for 1.5 Tbsp guar gum, which didn’t blend well for me and also resulted in a looser yogurt than expected. Back to the kitchen for me 😊
In their blog posts, do they mention using 10 tablets like in this video or just 1 of Dr. Davis's tablets? I'm confused about why so many. In his video, he uses 1.
@@lilactuliee6953this version has higher potency capsules, 10 or 20 billion versus the other which are 200million per tablet
So many more steps than original…& adding sugar?
@@lilactuliee6953he has a probiotic from oxiceutics that's only 1. If you use biogaia gastrus, it's 10
I just made about 1/2 batch of this, but used 1/2 coconut cream that had guar gum in it (solid portion from can) and 1/2 unsweetened organic soy milk. I used 1 tsp. granulated sugar, and 1 tbsp. acacia powder for the pre-biotic. I also used 1 tsp. agar to make sure it was thick enough and 3 L. Reuteri tablets (crushed). I used 19 oz. of liquid as that is what another recipe I was basing mine off of used.
I don't have a new instant pot or yogurt maker with an adjustable thermostat so I used a styrofoam cooler with two small light bulbs (less than 40 watts in total. A 40 watt incandescent bulb was 106.1F and I didn't want to chance it at that temp. Mine ran between 98-100.1F. depending on how close to the bulbs I put the mason jar of "yogurt." I fermented it for 36 hours and it was not separated! It was a little thicker than I'd like but not at all gelled so I'm going to try the second batch with only 1/2 tsp. agar.
The acacia did turn it a little tan in color but I don't want to spend the money on Inulin or potato starch, so if anyone has any suggestions for a pre-biotic I could try, please comment. I am going to use some of this "yogurt" as the starter for my next batch. I have apple fiber at home, would that work as a pre-biotic? It would make it tan in color though.
For coconut L. Reuteri "yogurt" how many times can use use the original starter "yogurt" before starting over with the L. Reuteri tablets.
It doesn't taste sour like yogurt but does taste fermented. The flavor might be influenced by the flavor of the acacia and L. Reuteri tablets.
Organic or not soy anything is not healthy. Do more research about it.
I've read you need to use a fresh starter after 5 batches.
You are an inspiration.Thank you❤
I have used apple fiber from the very begining and yogurt has been per g ect except somewhere settle down at bottom and be tan. The bacteria seem to love though.
Can you use the same method if you use the 3 different probiotics Dr Davis recommends?
I made some coconut milk yogurt with L. Reuteri, and I added grated fresh ginger and some True Lime packets, and OMG it was so good. My second batch is culturing now. Dr. Davis says to include guar gum to prevent separation.
Any idea what to do if i want the consistency to be drinkable? I don't want it thick and creamy.
It sounds really delicious! How and when do you add the true lime packets and grated ginger to the preparation?
Thanks for the vid, Nili. Do you know if you can also make the SIBO yougurt with coconut milk? )L Reuteri/L Gasseri/B Coagulans yogurt)
Yes per Dr. Davis’book
I got an extra funky, thick batch using Rejuvelac recently. I added nutritional yeast, garlic powder, and salt and made it into an excellent cheesy spread.
I tried to do the yoghurt with cashew, almond and soy milk (one after another, not combined), because I have problems with coconut milk. It worked so well and I love it 😍!!! Instead of the gelatin I used Kuzo Root (1 Tbs. for 400 ml) and the texture is awesome.
Thanks for the earlier recommendation from one of you guys🙏.
The yoghurt tastes a little bit sour, but I like sour flavor. If you don’t like the sour taste and don’t have a really problematic gut like me, you may want to add honey/coconut sugar or fresh fruit purée on it. I think with that everyone would like it 😉.
Any idea what to do if i want the consistency to be drinkable? I don't want it thick and creamy.
Is Kuzo root the same as glucommanan konjac root?
@@peterpiper5300just don’t add thickeners and use coconut milk with a higher water to fat ratio
I get this same, exact result, and I'm using Trader Joe's coconut milk (no additives). That being said, I read elsewhere that Dr. Davis' recipe has been updated, and it's noted on his Inner Circle website. Guar gum is okay to have in the coconut milk, and, also, guar gum is the thickener used instead of gelatin. The prebiotic fiber is now unmodified potato starch. It looks like the sugar increased, too. Is anyone on that site who can share the new recipe??!!
I just copied the updated recipe today. Here it is. The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe, and a newer recipe has so far not been posted on the blog. For the same 13.5 or 14 oz. can:
*
It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan).
*
The ½ tsp gelatin is replaced by ¾ tsp guar gum.
*
The prebiotic is just 1 tbsp unmodified potato starch (PS).
*
2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment.
*
The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours.
Thanks for the affirmation on Trader Joe's - I bought it yesterday ..not wanting to add gelatin and thinking of substituting agar agar to keep it vegetarian but hearing conflicting thoughts on how much to use..I hate to waste all these ingredients trying to get the right formula
Born and brought up Indian household without any yoghurt makers… we made yoghurt even in 2 degree temperature… Indian food is incomplete without eating yoghurt almost everyday… tried my mom way of making yoghurt with just guesstimates and turned good!
Would you mind inf me about the ingredients you use?
I can't understand which tablets she is using
I have the same ImstaPot. I just put all my ingredients right in the stainless steel pot and culture it that way at the exact temperature it calls for. The yogurt seems to turn out fine.
I used Goya Coconut Milk (No Guar Gum) from Amazon.
I whisked it before chilling and got a similar look to her second batch (on the video) but no separation and it was my first batch.
Would you consider doing a video on l Reuteri salsa? The recipe in Super Gut wasn't very specific. Thank you for another wonderful video!
Thanks for the advice in this video !
Ive tried this now myself.
The lids on my yoghurt containers inside my yoghurt machine had popped of during fermentation and there was yoghurt water everywhere inside the machine.
i used:
3 coconut cans, i cant find any other coconut creams than with these added ingredients: xanthan gum, guar gum and Mono- and diglycerides of fatty acids.
1Tbs cane Sugar
3Tbs potato Starch powder
2 Tbs Beef gelatin powder
L.reuteri osfortis x2 capsules 20 total billion cfu
L.Plantarum 299v 2 capsules 20 billion total cfu
L.gasseri 4 capsules 10 billion total cfu
i may have filled the containers up too much and thats probably why they popped of.
The taste was pretty sour, had to try, didnt smell bad.
Anyways, it is said that the first batch usually is a bust, but now i have two tablespoons of coconut yoghurt ready for making batch number two.
I am considering using dairy to try next time but i dont know if its safe for hashimotos and sibo/sifo issues or dairy intolerance in general, does anyone know ?
I appreciate any tips on improvement of making this.
I love AroyD coconut milk and have made coconut yoghurt with it many times using my Instant Pot. I've never used gelatin or inulin though; only coconut milk and probiotic powder (from the capsules). I don't boil the coconut milk either. I just add about 3 capsules' worth of probiotic powder for each liter of coconut milk, whisk it to make sure it's completely dissolved, and pour that into my Instant Pot. I set the Instant Pot at 43°C (~110°F) on the yoghurt setting for 16-20 hours (I like my yoghurt tangy). Once it's done, I refrigerate it for about 8 hours (overnight) in order to let the yoghurt to firm up a little. Once that's done, I skim off the thicker top layer (there's a layer of liquid at the bottom) and put it in a fine mesh strainer to thicken it up even more. It takes a while, but it comes out great!
L. Reuteri yogurt needs to ferment 36 hours to get the most pro-biotics in it according to Dr. Davis. Sounds like you made some great coconut Greek yogurt.
Do you get a lot of whey? How much curd would you get vs whey? You method is very simple!
@RayMadigan I usually get quite a bit of liquid straining out. I haven't made yoghurt in quite a while, but from what I remember, it was probably around 2 parts curd1 part whey.
@@racheldrayton654 thank you
You're welcome 😊
Ceres Coconut cream (Tinned) works really well. 2 and a half tins plus I use a tea spoon of vegetable agar, and 2 level tablespoons of Jerusalem artichoke prebiotic inulin from iherb.
Fermented cooked oats with a little sugar and inulin. Works just as great or better then with milk.
Very useful, since I'm currently off the dairy. Can't wait to try it.
I didn't have an instant pot, yogurt maker, or sous vide setup. But I did happen to have an aquarium heater which went up to 93.5 degrees. That seemed to work fine.
LOL - that's kinda funny. I bought a sous vide setup, and my husband said "hey, you bought fish tank stuff." I just gave him "the look."
Since you asked 😊 Here’s my 2-cents worth from my experimentation!! I used Aroy D (cans that had guar gum) and Savoy coconut cream (cans). I used a recipe from Donna Schwenk (at Cultured food life) that called for guar gum. No separation, taste was great, but not a firm enough texture and guar gum is devilish when added to warm/hot liquids as it thickens very quickly and before it can disperse evenly. I did not use an immersion blender so that might’ve helped me. I tested a couple of the finished pints by adding dissolved gelatin (Now foods), and found that 1.5-2 tsp per pint gave a better consistency. I also strained a portion and that was my fave re: consistency. Interestingly, it still had the little granule things from the GG, so I hit it with the immersion blender!! Perfection! I would use the blender in your batch and see if it loosens it up a bit and mixes in that gelatinous portion. I also tried cashew nut yogurt with one date added. Loved it!! Tangy after 24 hours. I strained it, and it’s consistency is perfect. The fermentation is going to use up alot of the sugar and the rest of the macros work for me. I’m going to tweak the cashew a bit and also try a half cashew half coconut milk blend. Thank you for taking one for the team! Coconut milk fermentation is finicky, I think. And these cultures are not standard and may have different requirements for optimal growth in a non dairy medium. It is quite tasty with the coconut milk, and the cashew milk is a completely neutral taste profile except for the tang, which is a win for me! Bon appetit and happy fermenting!! 🥥 🥛 🤍
I'm just starting my first batch with half and half, I love coconut flavor though, what if you leave out the gelatin and just use a third of heavy cream or half heavy cream and half coconut cream, or maybe just a coconut flavoring. Also, did you use your emersion after it was cooked, before refrigerating ? Thanks !
Dr Davis said not to use a mechanical mixer once you have the l. Ruteri 8n because it kills
l. Reuteri.
This demo is so great so helpful or we would all think we made a mistake. When my bowl chipped on the ring I used a black marker to fill in the chip u seem exacting like me so i think you would like that hack. I have the duo pot had no idea i could set for so many hours thanX SO MUCH Blessings to u and all the helpful commenters. Ben into this work for nearly 60 years!!!
Aloha, Nili. Thanks for providing Dr. Davis' L. reuteri Coconut Yogurt recipe link to his blog.
Looking down through the comments, however, Dr. Davis' blog staff person writes this:
"The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe [the one you made, Nili], and a newer recipe has so far not been posted on the blog.
[Here's the revised recipe]. For the same 13.5 or 14 oz. can:
It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan).
The ½ tsp gelatin is replaced by ¾ tsp guar gum.
The prebiotic is just 1 tbsp unmodified potato starch (PS).
2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment.
The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours."
I followed this revised procedure and sous vide it for 48 hours. It came out thick and delicious but not set up as a usual yogurt. I don't mind it to be a bit thin as long as it hasn't separated.
Please give this "revised" recipe a try!
N
Your l reuteri may be dead at 48 hours of incubation unless you did 36 plus 12 chilling
I have to use coconut milk because besides sibo i am autoimmune and cannot have dairy. Pure coconut milk in the can is best but it does separate. Use an emersion blender and it will get creamy. when making coconut cream it is already separated in the can and you just take the cream part out and use an immersion blender for coconut whipped cream.
Mine does that too, however I keep it all blended by stirring well before going into the fridge and again at a couple or 3 hours later and then using a blender I mix it well and then put it back in the fridge this makes the texture more consistent and keeps the separated cream mixed as well. I use the canned version.
FYI: you can make your own coconut milk in minutes. It is much cheaper and there are no additives.
Simply add 4 cups warm water with 1 1/2 cups of desiccated coconut (no sugar added) into blender and blend on high for 1-2 minutes. Pour into a nut milk bag and squeeze the liquid out to separate from the pulp. Refrigerate. THAT IS IT !
Also, the pulp can be made into flour if you so desire.
Thank you Nili for this video!
Im thinking that I would want the coconut pulp left in after blending in my Vitamix? I wonder if the pulp would hinder the fermentation process?
@@kellyname5733 I don’t have an answer for that.
But you could make coconut flour with the pulp.
Or add it to smoothies or maybe even use in baked goods.
And if you would like it in your yogurt, add it back in after fermentation.
If you soak your coconut for a couple hours in some of the water you don't need the nut bag and it turns out really smooth. I do process it in a vitamix blender though.
@ I do soak my in boiling water for an hour. It still leaves some pulp.
But do whatever works for you.
The resistance and very low expectations for this is hilarious 😆😄😄
Thank you for sharing what happened even though you did not get the exact result you wanted. You Rock! :~)
I'm wondering why not mix the yogurt immediately after is done so to mix the coconut and gelatin before refrigerating?
I wonder if it would integrate together nicely if you mixed it with the immersion blender after taking it out of the refrigerator.
Tried this a week ago and it didn't do as I had hope. Next time I will try it with the immersion hand tool and see what happens. I used canned coconut milk and guar gum as instructed by Dr. Davis' site. I also have arrowroot and wonder if that would work. Time to experiment
I just started my first batch a couple of hours ago, looking forward to eating it!
Great recipe but there is nooo way I would tolerate inulin with my hydrogen sulfide sibo.. any suggested alternatives?
Dr. Davis says potato starch. I used acacia fiber and it worked.
@@rochelles.8387 thank you ❤️
@@rochelles.8387 thanks! I ended up using a tsp of maple syrup and it worked awesomely!
I followed the Luvele recipe this time where they don't use the solid cream from canned coconut milk, they use the full can but I used maple syrup for the sweetener like you suggested. I used 2 tbsp. yogurt from my last batch but I did add 1 L. Reuteri tablet and now, less than 24 hours of fermentation time the yogurt is splitting and one jar seeped over the lid. I'm guessing it was from a higher ratio of water/less fat compared to my first try. I hope it won't form curds as it continues to ferment. Next time I'll use the first recipe again where I use the coconut cream solids and soy milk. I love using maple syrup as the sweetener. Thank you for telling me that is what you use.. @@Coolguyallthetime2k
@@rochelles.8387 yes the coconut solids with just a little bit of the water works perfectly for me. My first batch was super acidic and the leftovers from 2-weeks ago still smell nice and tangy (which I thought spoiled) so the culturing was strong! Good luck on your next batch! 😁
Back when I was making his yogurt I noticed that when I whisked the bacteria (or the starter) into the half and half for at least two minutes so it was completely mixed really well, I didn't get the separation and it turned out wonderful every time. Maybe that will make a difference with the coconut milk or maybe not.
Interesting video. Wasn't the dosage of 10 tablets for a full quart of milk? Here you used a pint, so I am wondering if you wouldn't get a better result with 5 tablets? 🤔
Yeah - in the book it says it is just for 2 servings - I wondered why it didn't fill up my little jars so I just made a couple more batches.
Can I use some of my homemade L Reuteri 1/2 & 1/2 milk as the culture starter? Do you think that would work? I know it would not be non dairy though. Thanks
Yes, that's what you are supposed to do
I was wondering if you can make it without the gelatin? It looked like the top was creamy and thick like dairy yogurt would be.
I have tried your directions twice now and have ended up with a complete liquid yogurt, are you sure your recipe is correct?
Is there a reason you didn't add the Bacillus Coagulans this time?
Why use the gelatin at all since it wants to separate out? It obviously isn't doing its thickening work for the "yogurt" part.
Is there sugar (from the inulin) in the finished product or did the bacteria consum it this rendering this yogurt low carb/keto?
Hi! Thanks for trying this. It was very helpful. Did you try whipping it together?
When using coconut milk I blend or whisk the finished product for a uniform texture. I've found that it's a lot harder to blend if I wait until it's fully cooled (i.e. several hours in the refrigerator) in that the top layer can get very rigid, so instead I usually whisk it before cooling and then again once or twice during those first few hours in the refrigerator.
Whisking is not a great idea, per Dr Davis, it introduces enough oxygen into the yogurt to kill the bacteria. L. reuteri can tolerate some oxtgen, but it prefers not to be exposed. Its natural enviroment, your gut, has no oxygen.
I so appreciate that you made this video. I wish I'd waited two more days!!! I couldn't find anything on coconut l'rueteri ( don't have the book) s I decided to wing it. I used canned coconut cream thinking it would be thicker. That it was!!! I didn't use any gelatin, and it did separate. The part that was on top wasn't half bad except for the texture. It was like cold coconut oil. I had to chop through it 😂. I mixed it with a tablespoon of Keto Chow and it was definitely edible. I'm still trying to decide whether to make it again or not. I may try the coconut milk and maybe just a tablespoon of gelatin. I hope it works because I think I'm having a problem with the pasteurized half and half. Has anyone tried it with cream? We have a raw milk dairy in town and they do sell barely pastures cream. They heat it to 145° for 10 minutes. I might try that, but it will be very expensive yogurt
Thanks for the demo! Now I understand what to expect from using coconut milk.
i thought it was odd that you added the gelatin to a hot liquid... i have used powdered gelatin for many things in the past, and always you need to combine it with some cold water to allow it to bloom before adding it to something hot, or it clumps up. it seems like whoever created the recipe with gelatin should know this? has anyone done their recipe this way?
I didn't know you were supposed to add gelatin to something cool. Good to know - might make a difference. Mine is 'cooking' now - I'll see in about 24 hours :).
@FoyeStender how did it turn out?
My same thoughts on the gelatin. I have read you have to "bloom" the collagen in cold water first, then add to something hot.
I used the bread proof setting on my oven, which is 95 degrees, then with the oven light on made it near 100 degrees. The proof setting only goes for 12 hours so I had to reset it when necessary. My yogurt came out perfect. I did NOT use gelatin.
did you replace the gelatin with guar gum?
Thank you!!!🌺
Thanks for doing this. Wonder if a yogurt maker would eliminate that separation. I notice too much gelatin is used. Smaller amounts still gel a recipe but not jiggly more formed. Did you use full fat coconut?
So, this blog post is dated 2019...and the book was printed in 2022...so maybe the book recipe is the update??
It's still good for you though, like it can be used as like a pudding/sweet after a meal?
You need to blend it at the end, it will make it fluffy and creamy 🥥
Thank you! I’ve used the recipe in the pinned comment now several times and it makes a very smooth and creamy coconut SIBO yogurt. Not at all jello consistency. I triple it to make a generous quart and use…
• 3 cans of Trader Joes Organic Coconut Cream (boiled)
• add in after boiling 2 TBS of Now Real Food Beef Gelatin Powder
• add in after boiling 3 TBS of Certified Organic “Now Acacia Pure Powder”
• add in after boiling 3 TBS “Wholesome Organic Fair-trade Cane Sugar
•blend that all up real good in the blender for a min or two.
• cool to 100 F
•mix in by hand (for 2 min straight) 2 TBS of each of the following yogurts made with Organic Vally half n half (or, 1 capsule of the commercial probiotic strains to keep it 100% dairy free-haven’t tried this way myself)
-L-gasseri BNR17
-L-ruteri Osfortis 6475
-B-Coagulans GBI-30,6086
• pour into yogurt maker (instapot pro plus in this case) and culture for 36-48 hrs at 100F
•pour into quart jar (makes a little more than a quart and pours in liquidy but sets up nice in the fridge after an hour or so)
• eat 1/2 cup a day with things you like. (Myself some organic berries, grain free granola, tsp inulin powder, tbs peanut butter, tbs of hemp hearts and flax seed meal, maybe a drizzle of honey).
Power packed SIBO yogurt breakfast!
Enjoy :)
I have read your post 10 times and cant figure out what the "following yogurts" are? I see in your post you say Organic Valley half and half..is this yogurt? What is the other yogurt? I see next in your post your speak of capsules but not yogurt? The post says "2TBL of each". "Each" of what yogurt? thanks
You have coconut milk and cow milk together?
Thank you!
What can i do if i want it a drinkable yogurt? I dont really mind if its not very thick.
Question if you are using coconut milk with gaur gum do you still add in the 3/4 tsp of more gaur gum?
Thanks for that. I have made coconut yogurt in the past without heating it and it worked fine. Tasty. I think it’s as good as cow milk. But then, I cannot eat dairy, I am intolerant, and haven’t since 1981! I can eat butter and ghee, but favour olive oil and coconut milk. I don’t miss dairy at all because it made me extremely ill. I’m not against others for the dairy option, in fact, some of my clients use raw milk sat in a covered bowl over night in a warm but not draughty kitchen. Just letting the raw milk over night clabbers it and in German it’s called “ Dichmilk” or thick milk. You can hang it in muslin and make paneer.
How much starter do you use from the first batch to make the second batch?
Is the beef gelatin added only as a thickener or does it help in increasing the number of probiotics in the yogurt? Also, is there a difference between using a bowl or using the canning jars? And I'm assuming we should still sterilize the bowl or jars that we use, even though that's not included in the video.Thanks for sharing your knowledge and experience!
I just ordered a yogurt maker and will start making my first yogurt soon. You mention that the yogurt bowl needs to be sterilized. Is it okay if I make a badge of yogurt and then fill it into smaller yogurt jars to keep in the refrigerator for some days? I would use glass yogurt jars (not sterilized, but washed in the dishwasher). Or is that not okay?
From what I read, the only reason for gelatin (or any thickener) is to give the yogurt more solidity. But if you don't mind your "yogurt" to be a bit runny, there's no need for thickener. This is, after all, NOT yogurt. It's a supplement. I mean, why do people treat it like its dessert. Are you B vitamin supplements dessert?
What is inulin for? Does it feed bacteria?
I made some with and without agar agar to thicken (vegan). Agar agar did work. Other was completely runny with a bit of curding. Forgot to cover while in dehydrator. Still tastes good. How much are we supposed to eat every day? By the way, I used the single strain in the capsules for immune function. The coconut milk was septic packaged and contained xanthan gum.
Yes, inulin feeds the bacteria.
TY
I’m sticking to dairy yogurt now
ruclips.net/video/yPsw2GLwnSI/видео.html
Do you think there might of been a mistake on the amount of gelatin to use on the recipe page? Thats a shame all that work but like you said it tastes pretty good.
yes that's what I was thinking...should only need a small amount
I was wondering if it was a misprint and it was supposed to be 1 ½ teaspoons instead of tablespoons
@@IndigoNili I've made non-dairy yoghurt before, from my notes I used around a teaspoon. You can also use a stick blender to break it up, but probably doesn't work too well for the higher amount of gelatin.
I'm definitely wondering that, too. My friend made a wonderful coconut yogurt recipe recently, and it called for 1-2 tsp. of gelatin.
Did anyone made that yogurt with L-Reuteri and L-Gasseri together? Trying to figure out out how to get rid of H-Pylori
How about using dehydrator instead of insta pot?
Yes, you can use dehydrator. Mine has a yogurt function supposedly set for 115 degrees F, but my trusty thermometer shows the temperature to actually be 100 degrees F, just perfect for L. Reuteri yogurt fermentation. If you are fermenting with another probiotic which requires a higher temperature, just turn the temperature to a higher selection, but be sure to independently verify the temperature with your own thermometer.
Native Forest brand has an organic coconut milk simple that has no guar.
Trying it today with your recipe.
Just because it separated... I wonder if using an immersion blender on your final product would help it blend back together without liquifying it. Maybe a whisk?????? Even when you make a gelatin dessert with whipped cream, it separates into layers, so I am thinking that's just the nature of the beast. Temperature of the finished yogurt you showed might be a variable as well. Maybe one bowl whipped/blended at room temp and one at cold?????? Thanks for this! I want to get the book now. :)
I thought the same thing, I did not read far enough down in the comments before I posted and asked the if this would work.
On Dr. Davis's website, he says not to use a mixer or blender when the microbes are present. I saw that after I used a mixer and that was a big mistake.
On Dr. Davis's website, he says not to use a mixer or blender when the microbes are present. I saw that after I used a mixer and that was a big mistake.@@tmcaleer50
Do you still use Innulin and the other strains of the Super SIBO yogurt recipe???
I have not tried this yogurt yet, do have his book and will be doing so eventually!
Is the bacteria available online ?
She has a link to it in the video description. Sold on Amazon.
Hi, I’ve made this coconut yogurt and within I don’t know less than a week the coconut yogurt started turning just a very, very, very slightly gray color. It was not just on the surface. It was like a tinge to the whole thing. Do you know if that means that it’s gone bad?
I made the coconut yogurt with the recipe in the book and it came out pretty perfect but the grey tint I’m concerned about
Do you suppose you could make 1/2 half and half and 1/2 coconut milk?
Ymmmm, sounds good. Try it and see what happens, Dr. Davis said, tho that inulin will not work as a prebiotic with coconut milk, but instead, use "raw potato starch," also known as modified potato starch. Think I will try this idea myself and see what happens.
Coffee mate Bliss Half Almond Milk and Half Coconut Cream.
@@MsCcota I’m not sure I understand this. Sorry!!!🙃
I really enjoyed your video. I'm excited to make this yogurt, both for the flavor but also more importantly for the health benefits of the L. Reuteri on the gut biome. I do have a question have you ever considered adding any flavoring like strawberries or blueberries and even adding chia seeds to help with additional health to the gut biome? Again thank you for your video looking forward to many many more . Be well always 👍
After it’s done you can add whatever you like
I have made coconut yogurt before, but not the L. Reuteri one. I used a can coconut milk I got from my local grocery. It was the brand from the store but it was very clean and actually a higher fat than the name brand coconut milks. Would adding the gelatin before whipping up the coconut milk help? Maybe that is what you did, senior moment for me remembering. Dr. Davis' recipe would be fun to play with though if one was allergic to dairy.
Thank you for sharing!! Cant wait to make it.
Does anyone know what brand of inulin powder is best to use? I'm looking on amazon Canada
Also, has anyone made this yogurt in a dehydrator?
I have been using my dehydrater for regular raw milk yogurt for years. I just cover the open front with a towel.
My first try turned out very liquidy so I blended it and put it in the fridge. One it was cold it was perfect.
Most of that jelly would end up in my daily smoothie. I put all sorts of stuff in my smoothies especially if it's going to go bad soon. lol Thanks.
Native Forest, Organic Simple Coconut Milk no additives
Which one of the yogurts will heal SIBO?
Can you use a different brand of l reuteri?
I tried the coconut yogurt and mine came out runny. I used the recipe in his book though. I’ll have to look at his blog. Thanks Nili!
Use coconut cream instead of milk to make it, I would say.
Can this yogurt be made with almond milk? Regular milk gets me sick and also can't have coconut milk. Thanks
AROY D also makes cans easy to find
Can i put it straight into the instapot without the bowl or will thay cause it to overheat?
Can I ask where I can acquire those pots (with lid) you use inside the Instant pot. Thanks for this. Im now a L. Reuteri yogurt pro according to family!!
She said Costco in the video.
Why not just use 1 or even 1/2 tbs of gelatin? That’s a lot for such a small bowl.
Hi, my name is John from Australia. Would goats milk be a healthier option ??
I tried making it with goats milk. Didn’t work for me given my dairy allergy. But it came out very tasty.
The book recommends Ther-Biotic Synbiotic as a product that could be used to make the yogurt. Would one capsule be used in place of the 10 Gastrus tablets for coconut sibo yogurt? Thanks much!
Hmm, wondering if coconut cream could be sub'd for coconut milk, for a richer taste/texture(?)
Disregard, foud out coconut cream contains too much oil to work properly.
Thanks for doing this. Wonder if a yogurt maker would eliminate that separation. I notice too much gelatin is used. Smaller amounts still gel a recipe but not jiggly more formed. Did you use full fat coconut milk? Really even in a “jello” form the Reuteri is there so that’s the point
Can i use camel milk or goat milk?
I live in Canada, where can I buy Bio Gaia Probiotik
Could you mix after it comes out of the insta pot just before you refrigerate it
Try the canned coconut cream, I get it at our local Asian Market
Did your ANA ever go down? I’ve had sibo 10 years and just had a positive ANA. I’m wondering if there’s a connection.
He actually says a can that is 13.5 ounces and that guar gum is ok. He also says to use raw potato starch. Is that the same as inulin? He also says to add sugar so I'm confused what you're following? You can find canned at whole foods with no additives.
I did not see that you added sugar to feed bacteria...is sugar already included in the inulin?
@rosee5841 I believe the inulin feeds the bacteria, the same as sugar would.