After many failed attempts, I will share how I finally got L. Reuteri yogurt to ferment in my instant pot on the sous vide setting...(this applies with other lacto probiotic capsules too: 1. I cannot stress this enough but yall MUST use a *SMALL JAR* (like half the size of a 32 Oz/Quart size mason jar) any bigger and you risk failing the ferment. The L. Reuteri is so weak it wont be able to compete with any other microbes present in the half & half grassfed milk/cream, if you use a quart full of the milk/cream. 2. Put in the 2 tablespoons of inulin powder (I use the "NOW" brand - inulin is white like icing sugar if it doesnt look white then its garbage quality and will mess things up) and 1 pack of the L. Reuteri probiotic powder (I use the L. Reuteri superfood starter from "Revolution Fermentation") 3. Add in a bit of the grassfed half & half cream and make sure to mix it well with the powder so there are no clumps, then pour in the rest of the cream till close to the top and close with lid. 4. Put it in the instant pot with fairly warm water filled somewhat close to the top of the small jar but the water doesn't need to cover the whole entire jar. 5. Set the instant pot on the sous vide setting at 98 degrees for 36 hours then cover the instant pot with the lid. *Note: Make sure ur house's temperature isn't hot like it can be during the summer, otherwise that will ruin the ferment.* 6. At the end, the L Reuteri yogurt may have some whey separating but its fine cuz subsequent ferments will turn out more thick like ice cream or greek style yogurt. It should be tasting sour, if not then its a fail. *NOTE: DO NOT STIR THE YOGURT WHILE ITS STILL WARM OTHERWISE IT MIGHT TURN CLUMPY LIKE COTTAGE CHEESE; INSTEAD, PUT IT IN THE FRIDGE FOR AT LEAST AN HOUR OR 2 TO TURN COLD BEFORE STIRRING IT, IF U WANT TO STIR IT.* 7. For subsequent ferments, use anywhere between 2 to 4 big tablespoons from the first batch of the L reuteri yogurt into making the next batches - repeating all the the steps above HOWEVER this time now you can use a quart size jar to make more just know that the instant pot lid wont close cuz quart jar is too big so its ok if it instant pot lid just sits on top not closing all the way.
@@yeutruyen8146 I use the yogurt setting put a little bit of water in there then a washcloth on top of the heating element then my glass measuring cup on top of that and the heat stayed at 103° which worked fine
Glutamine is an essential component for sustaining the survival and proliferation of cancer cells, providing fuel for diverse metabolic pathways such as the Krebs cycle, redox homeostasis, and the synthesis of crucial cellular building blocks including nucleic acids, fatty acids, glutathione (GSH), and other amino acids!
Thank you. It was helpful to know that you should never go over 36 hours. I have made this before and I started heating my milk [I use 1 quart of goat milk and a pint of half and half] to 180 degrees, and it seems to make a thicker yogurt. I let it cool to around 95 or so, so it does not kill the probiotics. I sterilize everything. I have used only the insta pot. however, I just bought a Luvelle yogurt maker. they suggest to heat the dairy to 180 degrees for 20 minutes. and to make a new batch w/new probies every 4-5 times because of the possibility of contamination. have not made it yet in the Luvelle. This was a helpful video, even though I've made this before. Thank you.
I'm so glad you're making it with goat milk. Your process sounds excellent. Heating as you are is very important if you're not using ultra-pasteurized milk (as it will kill any dangerous bacteria that would multiply significantly over the 36 hours). I never make a new batch of probiotics and have made this yogurt more times than I could possibly count. Do whatever is in your comfort zone, but I think you would be okay, especially since you sterilize everything. Making your starter that frequently will be costly, too. I'm so glad the video was helpful, even though you seem well-versed in making this yogurt! Thanks so much for saying so! Kind comments are not always the most frequent 😉.
I’m making the first recipe with just the l reuteri strain as I couldn’t get the other two yet! Can’t wait to start feeling better with my sibo symptoms
Thanks for this! Your skin looks beautiful 😍 I have rosacea and eliminated alcohol, excess sugar and UPF. I eat a lot of natural grass feed meats, veggies from my garden and any bread products I make myself with sourdough. I also add other natural stuff but it still looks like I have a constant sunburn 🙄. I’ve made homemade yogurt lots but I’ll try this type and hopefully it helps. Thanks for the clear instructions :)
You're so welcome! I really hope it helps you. I would love to help anyone else dealing with rosacea. You're doing all the right things (and all the things I did and still do!) This will be a breeze since you're already well-versed in making homemade yogurt. Best of luck, and please report back!
@@WholeShenanigansthanks for answering my questions!! I think I have them sourced but some items are back ordered for another week. I wanted to ask you how many times do you use the yogurt to inoculate the next batch before starting new with all the pills?
@@kelleyleblanc5025 No problem! I have the Amazon links listed in case you didn't see them, but perhaps they don't work for you in Canada. I'm glad you have been able to grab everything you need somehow. I never start with new pills. Unlike most regular yogurt, this yogurt can eternally be used to continue inoculating further batches. I think Dr. Davis mentioned somewhere on his website that he had made 60 batches with no need to restart. I've certainly made tons. The yogurt also definitely improves after the first few batches.
Excelent. The best video of Super Gut SIBO yogurt. I am dairy allergic. It will be great if you make a Coconut SIBO yogurt video. I was looking into the information but I didn't find a good vegan video . I have a question: Dr Williams said that the temperature for make the yogurt is 100 F. no higher than this, so your video show 106 F. Did Dr Williams update his recipe? because I would like try your recipe but I am confused about the temperature because I read the Super Gut book and Dr said that if we set up plus 100 F ., we can kill the L.reuteri . I have a histamine intolerance and I made the first lote I. Reuteri yesterday. I am exited about it. Thank you so much.God bless you!!!
Thank you! Here's the answer to your question regarding the temp from Dr. Davis' website: "Note that, when fermented alone, we use human body temperature that is “preferred” by L. reuteri. When combined with other species that have higher temperature “preferences,” such as 115-122°F of B. coagulans, we use a temperature of around 106°F-not the ideal temperature for B. coagulans, but below the temp that kills L. reuteri of 109-110°F and higher." Also, a coconut SIBO video would be great. If you want to get started, however, Dr. Davis has a recipe here innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes It uses coconut milk with a guar gum base. You could also consider using A2 milk if you're open to dairy. It's tolerated by many with dairy allergies. Hope that helps, and best wishes!
Dr. Davis has not changed his recommendation on temp + 100° is the gold standard, as well, if using an instant pot, make sure you can set the temp, low temp is better than high, and the yogurt setting is too high.
My daughter is also lactose intolerant. We found she can have raw milk without any issues. She has had both cow and goat milk. We also find that a specific milk she can tolerate. It is A2 and is available now in many stores and also we like the Kalona brand of milk. It is pasteurized at a lower temp which allows more of the digestive enzymes to survive and she does very well with that milk if we can't get raw. Just our experience, it may not work for you.
You’re referring to Dr. Davis’s recipe but you’re using two tablets of the Coagulan and Gasseri instead of one each, as he does. As well you should mention and use ultra pasteurized milk /cream…it’s important. If you can’t find that you need to heat the milk to 180 -190°F and hold for 10 minutes. The reason for using UHT milk is so that the bacteria in the milk does not fight and kill the probiotics you’re adding. This would be especially important if you were using raw milk. Raw milk’s great but not for this yogurt.
Please see the link for Dr. Davis' recipe here (scroll down to SIBO yogurt): innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes He uses TWO tablets each of coagulans and gasseri. If you have an updated or different recipe, feel free to follow it. I mention ultra-pasteurized milk at 8:17, but if it's unclear, yes, please use it for this particular yogurt recipe.
Than you for sharing these recipes. When I first started making this yogurt a few years back, it was 1 each of the coagulan and Gasseri and 10 Reuteri. You’ve inspired me to make it again… I’ll follow your updated recipe.
Nice video, thanks! Do you continue to use starter from the first batch until it is gone or do you use part of each new batch as the starter for the next batch?
@WholeShenanigans How often you make new starter (from tablets L.reuteri etc) for yogurt? After 10 times (or 1-2 months?) or more usage? And how long it takes you to consume one batch of yogurt (half gallon in your case)? You mentioned the duration of 4 weeks during which bacteria live in yogurt. Although on average it is recommended to consume fermented milk products within 5 days (max 7 days) until its contamination process begins. Thank you! In one of the comments here person uses new starter for yogurt (from tablets etc) after making yogurt for 4-5 times due to possible contamination.
@@lazzatbastar3497 I never make a new starter and have used it for months and months. Dr. Davis mentioned the same about not needing to make a new starter. I usually eat my 1/2 gallon batch within two weeks. I've never had any issues. Hope that helps!
The nutritional facts would be similar to regular yogurt and would depend on your milk base (half & half vs whole milk, etc.). If you make subsequent batches with whole milk and strain them Greek yogurt style, you could increase your protein to about 11 grams or so per half cup.
Two questions one is how much of the other probiotics do I add and do I allow time for the temperature to get up to the 106° Thank you love this information
You're welcome! These are the probiotics you would add: 10 BioGaia Gastrus tablets 2 Lactobacillus gasseri BNR-17 tablets 2 Bacillus coagulans GBI-30,6086 (total 5 billion CFUs) capsules I have links to these in the description box. I don't personally allow extra time for the yogurt to come to 106°F. I just put it in my instant pot and hit "36 hours."
I'm not big on sterilizing, mainly because it's an extra step I don't feel like doing. Totally fine if you don't want to. However, I had a batch fail, and after 36 hours of fermentation, that was a bit disappointing (I had to remake my starter culture too). Plus, I have an instant pot, which makes sterilization super easy. So, for this particular yogurt, I always sterilize my jars first.
@LoveyourLife-1970 more than 6000 years.. I am Indian, this is explained even in Ayurveda which is 6000 years old itself that Indian people back then used to make fermented food, yoghurt and used all spices
@@mamtabawa259 Ah, now that makes sense. India has a rich history and culture of creating things like that. I mistakenly thought you were from a European country as far as your ancestors migrated from.
Yes, you can. Here's the link to Dr. Davis's yogurt recipes. innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes If you scroll down to the bottom, you will see how you can substitute coconut milk for dairy milk.
Im confused, dr. Davis recipe states 100f. Wondering if this is why my first batch tsstes off a little. And i just used l. Reuteri gaia tablets as there wasnt any other recommended strains in his recipe.
Dr. Davis has various yogurt recipes. The one I'm following in this video is for SIBO yogurt, and the recommended temperature is 106 °F to reach a happy medium for all three strains. You can see his recipe for SIBO yogurt here: innercircle.drdavisinfinitehe...
Yes! Dr. Davis has a recipe here (scroll down) innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes It uses coconut milk with a guar gum base.
I have successfully fermented the L. Reuteri yoghurt using organic soy milk. As a substrate, I used glycerine instead of inulin. I've had decent results with that. Actually I think the Reuteri likes soy milk + glycerine better than animal milk + inulin
@@C.O-g6k Let me know how it turns out. My guess is you'll still make yogurt, but it may be more runny and have decreased microbial numbers because the bacteria will have less to feed on. I've written the recipe here if it's easier to follow wholeshenanigans.com/sibo-yogurt/ Good luck!
@@WholeShenanigans I make like this so many times already. It always turns out perfect. It’s less thick than Greek yogurts but it’s creamy and not runny at all.
Unfortunately, no, but you could pasteurize it yourself by heating it (just make sure to let it cool completely before making your yogurt). The following is quoted from Dr. Davis' website: "Q: Can I use raw milk? A: VERY bad idea. While raw milk has its benefits, you cannot chance even a minuscule amount of contamination by pathogenic organisms like Listeria or Staphylococcus aureus because, if present, their numbers will be amplified by the yogurt-making process. This can make the yogurt a potentially fatal product-not good. So NO raw milk or other raw dairy."
@@christinarobinson7608 Too many other bacteria that can compete with the bacteria you're trying to cultivate essentially. Especially given the prolonged fermentation time, their numbers can multiply significantly.
@@christinarobinson7608 You can absolutely start with raw milk, and pasteurize it yourself. What do you think they used to do before we had commercial dairy? It’s sad that we’ve lost the knowledge of how to make our own food.
@yhmproperties Good question. I don't know the exact nutritional content, and it would vary based on whether you use half and half or whole milk. If you made it with whole milk, for example, and strained it to make Greek yogurt, you would probably bring your protein to around 10g per half cup, I would think. There may be more info on Dr. Davis' website.
I find it interesting you are using 2 of the Coagulans and Gassari. I thought you were only supposed to use 1 of each. My next batch I will try 2 of both of those. I have a 2nd batch going right now from my first batch. This yogurt really does work for my SIBO.
@WholeShenanigans I don't understand that because these are the brands Dr. Davis recommends and his recipes say 1 capsule of b. coagulans and L gasseri.
Why do people COMPLAIN .LEARN TO SAY THANK YOU..SHE takes effort to share with us about good health..Dont like speed.. Please use FORWARD BUTTON.Nothing nice to say..sussh....i appreciate you very much..A BIG THANK YOU and God Bless You..❤
Just a note on temperature. He states 96-103 degrees for 36 hrs. It needs to be at body temp. 106 kills much. Give that a try n see what you think. I use my dehydraters set on 100 degrees 36 hrs. Lid my jars with plastic lids. Ivermectin is excellent to rid rosacea. I used the horse paste gel from my local farm store and applied topically 30 days longer than it took to rid the swelling, redness and sores. Now do a once a month maintenance as rosacea is at the end of the day a microscopic parasite. Eliminate all grains and sugars and recurrence is rare.
106 °F/ 41 °C is the temp for this yogurt (unless there's been an update, in which case, please share a link so others can benefit). This temp is a happy medium for all three bacterial strains in this particular yogurt. See this link for reference and scroll down to SIBO yogurt innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes Thanks for your other tips!
It's a mix of whole milk and light cream with a 10-18% fat content. It might not be sold in countries other than the US or Canada (or may have a different name), but you could substitute something similar. Make sure whatever you use is ultra-pasteurized (or heat it yourself before cooling and making this yogurt). I hope that helps!
I didn’t know the temp is set to 110 on the insta pot 🤦🏼♀️ I’ve been making it on the yogurt setting for almost a year now. Thank you for this video! It’s so detailed without being boring and I also always had to try and find a recipe to double it and all the info is here! Love it thank you thank you ❤
You just might get a different yogurt with even more bacterial strains (given you'll have the additional strains of the grocery store yogurt). Strains all have their happy place regarding fermenting temperature, so the temp would have to be suitable for all. Report back if you try it!
If you use the starter from William Davis does that mean you don't need to get all the pills and crush them? I assume so but want to make sure. Does it have all the same stuff in the pre made starter?
He only has a premade starter for L. reuteri that I'm aware of, so you would be only getting that strain (although that may be enough as L. reuteri has excellent benefits). If you were using that starter, you wouldn't need to crush any probiotic supplements, but you would be making a slightly different yogurt than the one I made in this video. Hope that helps!
My InstantPot 8qt Viva has a sous vide button that can be set to the specific degree Fahrenheit, and I can set it to exactly 106 degrees. So instead of the yogurt setting for 110, see if your IP has a sous vide setting and use this to culture. This is also how I bring my milk up to inoculate at the exact high temperature around 186F, then remove the insert and cool down in an ice bath, or however, to the right temperature where I can add my culture and start the incubation phase. It also has a sterilize button. I bought the glass lid and use that to inoculate and incubate. Any thoughts?
It's a mix of whole milk and light cream with a 10-18% fat content. It might not be sold in countries other than the US or Canada (or may have a different name), but you could substitute something similar. Make sure whatever you use is ultra-pasteurized (or heat it yourself before cooling and making this yogurt).
I use no water in the instant pot and don't cover my jars. I tried once to avoid condensation in the jars, but condensation just built up under the jar lids. In my experience, leaving the jars uncovered works best.
Do the strains colonize the upper GI tract? L. reuteri and L. gasseri do but apparently not B. coagulans (although it is still helpful). You can find more on this answer here: drdavisinfinitehealth.com/2022/03/sibo-yogurt/
Hello! ❤ I just did a fresh batch and am trying your method of putting the ingredients in a separate container and placing in the instant pot! However, I don’t have any glass jars…I just used a square, glass Tupperware that I store the yogurt in after it’s done anyways 🤷♀️ but I can’t put the lid in with it cause it’s bamboo..do you think that will still be ok? It’s basically a tall square big glass Tupperware…a bit nervous here 😐
Thank you for this video. Just a humble suggestion: I watched this video on 2x speed and it felt like normal speed then. I’m not sure why you spoke that slow, but just believe you didn’t have to talk that slow for your audience.
Why is people complaining..omg she is contribute..Please learn to say Thank you .if one don't like her speed please use FORWARD BUTTON..DONT COMPLAIN..Thank you for contributing to share with us ..I really appreciate you❤
That was awesome! thank you. Can you use any probiotic strains with this exact recipe? I have a bottle of reuteri and another bottle of a blend of strains (50billion 30 strains) can I add them both together?
You're welcome! There are so many probiotic strains out there, so I can't guarantee they would ferment in milk. Some may require different temps to properly ferment as well. You could definitely give it a try! If the first batch has yogurt/whey separation, use some from that batch to start the next. Subsequent batches will likely become more creamy. Report back if you give it a try!
While there are other strains of L reuteri that have similar effects, you would have to dig into the science to learn more about that particular strain. Best of luck!
I bought the instapot pro 6 quart and the quart sized mason jars don’t fit. The link to Amazon for the instapot you use doesn’t work. What’s the exact instapot model you have and is it a 6 quart?
You can find the Instant Pot I used in the description box, and here it is too: The Instant Pot I Use In This Video (older model) amzn.to/3XeV8K0 Yes, mine is a 6-quart Instant Pot. I have to place my quart jars in a particular position so the lid will close. If the lid doesn't close, I just move them around until I find a position where the lid will close easily. It may take a few tries at first. I hope that helps!
I couldn't find anything with all three strains. He has a L. reuteri starter I just found. Here's the link (affilitate) amzn.to/4dhyAOE There is also a L. gasseri starter by the same company but it doesn't show any affiliation to Dr. Davis. I haven't found anything from him with B. coagulans.
Oh no, I'm sorry. I would search for products with the same probiotics and probiotic counts. You can definitely use another brand if you can find something suitable to replace it.
@@shaliniagarwal5808 You would ideally want it to be at the temperature mentioned in the video, as fermenting at too hot a temperature could kill some of these particular bacterial strains. Experimenting with a way to keep your yogurt cooler would be ideal.
Hey Cameron, the Schiff Digestive Advantage Probiotics has no featured offers on Amazon. Is there a suitable replacement, or should I roll the dice on the “other buying options?” I’m happy that I will finally have a use for my Instant pot I purchased a couple weeks before starting Carnivore
Darn. They must be sold out on Amazon currently, as that wasn't the case before. You can buy the Schiff Digestive Advantage directly from their website. I'd say that's your best bet. Best of luck!
@@WholeShenanigansI found it at my local Walmart, I got lucky. I saw that one with the different packaging, but was wondering it had different ingredients. Thanks for your help and this video. You remind me of Gina on theLumnah Acres channel.
BioGaia Gastrus/L. reuteri , this product contains two kind of natural flavor which is MSG, it is too bad, that is why I cannot use this Biogaia product at all.i FAIL to understand it should be good for the gut but why they put MSG inside.
The BioGaia contains mint and mandarin flavors (no MSG). You can't taste it in the final product, and my understanding is that this would be metabolized out, especially after the first ferment (although you could look into this further to be sure-I'm not positive about this). I would say avoid eating the first batch of yogurt if you're concerned, but this tiny amount of flavoring would be spread across a large volume of yogurt if still present in the first place.
Oh no! The first batch will look like it failed and will have significant yogurt and whey separation. Is that what happened? If so, continue making your second batch with some of the yogurt from the first. It should come out much creamier. By the third batch your yogurt should be nice and creamy. Did you sterilize your jars/yogurt maker? Additional bacteria can ruin a batch.
I just wanted to add…. If I wait too long before I make the next batch… example 1-2 weeks and that batch is used to inoculate the next, if after a few hours I do not notice it starting to thicken I have added maybe a quarter of the probiotic capsule and mix it in and it will thicken! Also I actually have been using my cabinet dehydrator to incubate the “yogurt”. I check the temperature every hour for the first 3 hours to make sure the temp is correct.
Personally, adding these particular strains has cleared my skin (I had terrible rosacea previously). My hair is also thicker (and I had pretty thick hair to begin with).
@@charialpsteg3945 You're very welcome! I firmly believe rosacea starts in the gut. This yogurt massively helped me. Keep up any other measures you're doing as well, and best of luck!
Thank you! You can't go wrong with keifer, especially homemade (it will contain more probiotics than most of what's out there on the shelf). Keifer has various bacterial strains depending on the particular keifer, so you would have to look into what strains you want. This yogurt isn't necessarily better; it's just made with specifically chosen strains for SIBO. I hope that helps.
I’ve seen a very recent video with Dr. Davis, and for SIBO, he said that l reuteri and l gasseri were sufficient to treat it, and disregarded b coagulans.
@@christinarobinson7608 I continue to make the yogurt with all three strains. I have been using the same yogurt starter for a while now, so it would be more work for me to go back and remake a starter, leaving out one of the strains anyway. I'm also assuming having all the strains is a good thing (the more beneficial bacteria, the better, even if they are unnecessary). And finally, I haven't seen this recent video, so I would need more context to make a change. If anyone has a link, please share!
Well …. Why don’t you get off your A$$ and do something proactive to help humanity instead of throwing your negativity into someone else’s video trying to help !!! Don’t like it or believe it that’s fine , but do better
After many failed attempts, I will share how I finally got L. Reuteri yogurt to ferment in my instant pot on the sous vide setting...(this applies with other lacto probiotic capsules too:
1. I cannot stress this enough but yall MUST use a *SMALL JAR* (like half the size of a 32 Oz/Quart size mason jar) any bigger and you risk failing the ferment. The L. Reuteri is so weak it wont be able to compete with any other microbes present in the half & half grassfed milk/cream, if you use a quart full of the milk/cream.
2. Put in the 2 tablespoons of inulin powder (I use the "NOW" brand - inulin is white like icing sugar if it doesnt look white then its garbage quality and will mess things up) and 1 pack of the L. Reuteri probiotic powder (I use the L. Reuteri superfood starter from "Revolution Fermentation")
3. Add in a bit of the grassfed half & half cream and make sure to mix it well with the powder so there are no clumps, then pour in the rest of the cream till close to the top and close with lid.
4. Put it in the instant pot with fairly warm water filled somewhat close to the top of the small jar but the water doesn't need to cover the whole entire jar.
5. Set the instant pot on the sous vide setting at 98 degrees for 36 hours then cover the instant pot with the lid. *Note: Make sure ur house's temperature isn't hot like it can be during the summer, otherwise that will ruin the ferment.*
6. At the end, the L Reuteri yogurt may have some whey separating but its fine cuz subsequent ferments will turn out more thick like ice cream or greek style yogurt. It should be tasting sour, if not then its a fail. *NOTE: DO NOT STIR THE YOGURT WHILE ITS STILL WARM OTHERWISE IT MIGHT TURN CLUMPY LIKE COTTAGE CHEESE; INSTEAD, PUT IT IN THE FRIDGE FOR AT LEAST AN HOUR OR 2 TO TURN COLD BEFORE STIRRING IT, IF U WANT TO STIR IT.*
7. For subsequent ferments, use anywhere between 2 to 4 big tablespoons from the first batch of the L reuteri yogurt into making the next batches - repeating all the the steps above HOWEVER this time now you can use a quart size jar to make more just know that the instant pot lid wont close cuz quart jar is too big so its ok if it instant pot lid just sits on top not closing all the way.
Thank you! I have been trying to find out how to use my instant pot to do this--the sous vide setting did not occur to me.
what can I do if my instant pot doesnt have sous vide setting
@@yeutruyen8146 I use the yogurt setting put a little bit of water in there then a washcloth on top of the heating element then my glass measuring cup on top of that and the heat stayed at 103° which worked fine
One product I swear by is glutamine. I take it twice a day and it has helped tremdously with digestion and healing my gut in general
Thanks for sharing. I'm glad it's helped you out so much! I've taken it in the past, too. It definitely could be good for others, too.
@@Terri-o5q awesome! I’m going to add this to my regime too starting this week!
Glutamine is an essential component for sustaining the survival and proliferation of cancer cells, providing fuel for diverse metabolic pathways such as the Krebs cycle, redox homeostasis, and the synthesis of crucial cellular building blocks including nucleic acids, fatty acids, glutathione (GSH), and other amino acids!
@@Izzy-cu9do Thank you so much for enlightening us on this.
Could you please share which brand of Glutamine you're taking?! Appreciate it 🙏
Thank you. It was helpful to know that you should never go over 36 hours. I have made this before and I started heating my milk [I use 1 quart of goat milk and a pint of half and half] to 180 degrees, and it seems to make a thicker yogurt. I let it cool to around 95 or so, so it does not kill the probiotics. I sterilize everything.
I have used only the insta pot. however, I just bought a Luvelle yogurt maker. they suggest to heat the dairy to 180 degrees for 20 minutes. and to make a new batch w/new probies every 4-5 times because of the possibility of contamination. have not made it yet in the Luvelle.
This was a helpful video, even though I've made this before. Thank you.
I'm so glad you're making it with goat milk. Your process sounds excellent. Heating as you are is very important if you're not using ultra-pasteurized milk (as it will kill any dangerous bacteria that would multiply significantly over the 36 hours).
I never make a new batch of probiotics and have made this yogurt more times than I could possibly count. Do whatever is in your comfort zone, but I think you would be okay, especially since you sterilize everything. Making your starter that frequently will be costly, too.
I'm so glad the video was helpful, even though you seem well-versed in making this yogurt! Thanks so much for saying so! Kind comments are not always the most frequent
😉.
I’m making the first recipe with just the l reuteri strain as I couldn’t get the other two yet! Can’t wait to start feeling better with my sibo symptoms
Great! I really hope it helps you feel better!
@@WholeShenanigans thanks! So far I’ve noticed more bowel movements and dreaming lots where before I felt like I never dreamt
@@tracydipalma300 So glad you're starting to see improvement already!
You don't need the other two ingredients. Dr. Davis's updated instructions indicate they are not needed.
@@raymondrusin8720 I haven't seen this update. If you have a link for others, please share. Thanks!
Thanks for this! Your skin looks beautiful 😍 I have rosacea and eliminated alcohol, excess sugar and UPF. I eat a lot of natural grass feed meats, veggies from my garden and any bread products I make myself with sourdough. I also add other natural stuff but it still looks like I have a constant sunburn 🙄. I’ve made homemade yogurt lots but I’ll try this type and hopefully it helps. Thanks for the clear instructions :)
You're so welcome! I really hope it helps you. I would love to help anyone else dealing with rosacea. You're doing all the right things (and all the things I did and still do!) This will be a breeze since you're already well-versed in making homemade yogurt. Best of luck, and please report back!
@@WholeShenanigans awe thank you 😊. I’m just trying to source the ingredients. I live in Canada and it’s proving to be tricky!!
@@kelleyleblanc5025 oh shoot. I hope you can get them (or at least something similar)!
@@WholeShenanigansthanks for answering my questions!! I think I have them sourced but some items are back ordered for another week. I wanted to ask you how many times do you use the yogurt to inoculate the next batch before starting new with all the pills?
@@kelleyleblanc5025 No problem! I have the Amazon links listed in case you didn't see them, but perhaps they don't work for you in Canada. I'm glad you have been able to grab everything you need somehow. I never start with new pills. Unlike most regular yogurt, this yogurt can eternally be used to continue inoculating further batches. I think Dr. Davis mentioned somewhere on his website that he had made 60 batches with no need to restart. I've certainly made tons. The yogurt also definitely improves after the first few batches.
Thank You for the great instructions. Not boring. Accurate.Aloha.
So glad! Aloha!
Excelent. The best video of Super Gut SIBO yogurt. I am dairy allergic.
It will be great if you make a Coconut
SIBO yogurt video.
I was looking into the information but I didn't find a good vegan video .
I have a question: Dr Williams said that the temperature for make the yogurt is 100 F. no higher than this, so your video show 106 F. Did Dr Williams update his recipe? because I would like try your recipe but I am confused about the temperature because I read the Super Gut book and Dr said that if we set up plus 100 F ., we can kill the L.reuteri . I have a histamine intolerance and I made the first lote
I. Reuteri yesterday. I am exited about it. Thank you so much.God bless you!!!
Thank you! Here's the answer to your question regarding the temp from Dr. Davis' website: "Note that, when fermented alone, we use human body temperature that is “preferred” by L. reuteri. When combined with other species that have higher temperature “preferences,” such as 115-122°F of B. coagulans, we use a temperature of around 106°F-not the ideal temperature for B. coagulans, but below the temp that kills L. reuteri of 109-110°F and higher."
Also, a coconut SIBO video would be great. If you want to get started, however, Dr. Davis has a recipe here innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
It uses coconut milk with a guar gum base.
You could also consider using A2 milk if you're open to dairy. It's tolerated by many with dairy allergies.
Hope that helps, and best wishes!
@@WholeShenanigans Thank you very much for your response. Blessings
@@blanquitagil You're very welcome!
Dr. Davis has not changed his recommendation on temp + 100° is the gold standard, as well, if using an instant pot, make sure you can set the temp, low temp is better than high, and the yogurt setting is too high.
My daughter is also lactose intolerant. We found she can have raw milk without any issues. She has had both cow and goat milk. We also find that a specific milk she can tolerate. It is A2 and is available now in many stores and also we like the Kalona brand of milk. It is pasteurized at a lower temp which allows more of the digestive enzymes to survive and she does very well with that milk if we can't get raw. Just our experience, it may not work for you.
You’re referring to Dr. Davis’s recipe but you’re using two tablets of the Coagulan and Gasseri instead of one each, as he does. As well you should mention and use ultra pasteurized milk /cream…it’s important. If you can’t find that you need to heat the milk to 180 -190°F and hold for 10 minutes. The reason for using UHT milk is so that the bacteria in the milk does not fight and kill the probiotics you’re adding. This would be especially important if you were using raw milk. Raw milk’s great but not for this yogurt.
Please see the link for Dr. Davis' recipe here (scroll down to SIBO yogurt): innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
He uses TWO tablets each of coagulans and gasseri. If you have an updated or different recipe, feel free to follow it. I mention ultra-pasteurized milk at 8:17, but if it's unclear, yes, please use it for this particular yogurt recipe.
Than you for sharing these recipes. When I first started making this yogurt a few years back, it was 1 each of the coagulan and Gasseri and 10 Reuteri. You’ve inspired me to make it again… I’ll follow your updated recipe.
@@27kjh You're very welcome!
Nice video, thanks! Do you continue to use starter from the first batch until it is gone or do you use part of each new batch as the starter for the next batch?
Thank you! Good question. I use part of each new batch as starter for the subsequent batch.
@@WholeShenanigans Thank you!
@WholeShenanigans
How often you make new starter (from tablets L.reuteri etc) for yogurt? After 10 times (or 1-2 months?) or more usage? And how long it takes you to consume one batch of yogurt (half gallon in your case)? You mentioned the duration of 4 weeks during which bacteria live in yogurt. Although on average it is recommended to consume fermented milk products within 5 days (max 7 days) until its contamination process begins. Thank you!
In one of the comments here person uses new starter for yogurt (from tablets etc) after making yogurt for 4-5 times due to possible contamination.
@@lazzatbastar3497 I never make a new starter and have used it for months and months. Dr. Davis mentioned the same about not needing to make a new starter. I usually eat my 1/2 gallon batch within two weeks. I've never had any issues. Hope that helps!
What are some nutritional facts about this yogurt? For instance, does anyone know the amount of protein in, say, a half cup serving?
The nutritional facts would be similar to regular yogurt and would depend on your milk base (half & half vs whole milk, etc.). If you make subsequent batches with whole milk and strain them Greek yogurt style, you could increase your protein to about 11 grams or so per half cup.
Two questions one is how much of the other probiotics do I add and do I allow time for the temperature to get up to the 106°
Thank you love this information
You're welcome! These are the probiotics you would add:
10 BioGaia Gastrus tablets
2 Lactobacillus gasseri BNR-17 tablets
2 Bacillus coagulans GBI-30,6086 (total 5 billion CFUs) capsules
I have links to these in the description box.
I don't personally allow extra time for the yogurt to come to 106°F. I just put it in my instant pot and hit "36 hours."
@@WholeShenanigans
sounds good thanks 👍
Our ancestors never sterilised anything when they first started making yoghurt… they did not have even detergent..
I'm not big on sterilizing, mainly because it's an extra step I don't feel like doing. Totally fine if you don't want to. However, I had a batch fail, and after 36 hours of fermentation, that was a bit disappointing (I had to remake my starter culture too). Plus, I have an instant pot, which makes sterilization super easy. So, for this particular yogurt, I always sterilize my jars first.
Boiling water can sterilize
How far back were your ancestors making yogurt?
@LoveyourLife-1970 more than 6000 years.. I am Indian, this is explained even in Ayurveda which is 6000 years old itself that Indian people back then used to make fermented food, yoghurt and used all spices
@@mamtabawa259 Ah, now that makes sense. India has a rich history and culture of creating things like that. I mistakenly thought you were from a European country as far as your ancestors migrated from.
I'm allergic to milk, not just lactose. Can I do this with non-dairy milk?
Yes, you can. Here's the link to Dr. Davis's yogurt recipes. innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
If you scroll down to the bottom, you will see how you can substitute coconut milk for dairy milk.
Could really do without the text-popping noise!
What size are your jars and do all three fit inside your instant pot at the same time?
Quart jars. Yes, they do fit inside my 6-quart instant pot. I have to adjust the position of the 3 jars until the lid can close.
Im confused, dr. Davis recipe states 100f. Wondering if this is why my first batch tsstes off a little. And i just used l. Reuteri gaia tablets as there wasnt any other recommended strains in his recipe.
Dr. Davis has various yogurt recipes. The one I'm following in this video is for SIBO yogurt, and the recommended temperature is 106 °F to reach a happy medium for all three strains. You can see his recipe for SIBO yogurt here: innercircle.drdavisinfinitehe...
Can we use coconut milk instead of dairy? I have food intolerance..
Yes! Dr. Davis has a recipe here (scroll down) innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
It uses coconut milk with a guar gum base.
I have successfully fermented the L. Reuteri yoghurt using organic soy milk. As a substrate, I used glycerine instead of inulin. I've had decent results with that. Actually I think the Reuteri likes soy milk + glycerine better than animal milk + inulin
I’m curious how Inulin would help SIBO
inulin is consumed by the probiotics. U wont feel any ill effects
It essentially gets eaten by the bacteria in the yogurt. It's food for them, given the 36-hour ferment.
Is it necessary to ad inulin powder on the 2nd batch?
YES - fiber is the food for the L. Reutori.
Yes. Since you're fermenting for so long, it helps keep the microbial count up and maintain thickness.
Oh I didn’t know that! I made the n batch already but I did not add the inulin, just 2 tbps of the yogurt from the previous batch and half and half
@@C.O-g6k Let me know how it turns out. My guess is you'll still make yogurt, but it may be more runny and have decreased microbial numbers because the bacteria will have less to feed on. I've written the recipe here if it's easier to follow wholeshenanigans.com/sibo-yogurt/
Good luck!
@@WholeShenanigans I make like this so many times already. It always turns out perfect. It’s less thick than Greek yogurts but it’s creamy and not runny at all.
Are you able to use raw milk?
Unfortunately, no, but you could pasteurize it yourself by heating it (just make sure to let it cool completely before making your yogurt).
The following is quoted from Dr. Davis' website:
"Q: Can I use raw milk?
A: VERY bad idea. While raw milk has its benefits, you cannot chance even a minuscule amount of contamination by pathogenic organisms like Listeria or Staphylococcus aureus because, if present, their numbers will be amplified by the yogurt-making process. This can make the yogurt a potentially fatal product-not good. So NO raw milk or other raw dairy."
@@WholeShenanigans do you know the reasoning why you cannot use raw milk?
@@christinarobinson7608 Too many other bacteria that can compete with the bacteria you're trying to cultivate essentially. Especially given the prolonged fermentation time, their numbers can multiply significantly.
@@WholeShenanigans thanks
@@christinarobinson7608 You can absolutely start with raw milk, and pasteurize it yourself. What do you think they used to do before we had commercial dairy? It’s sad that we’ve lost the knowledge of how to make our own food.
This video was too long. 4 minutes just to get to the ingredients.
Thanks for your feedback.
bro theres literally segmented video chapters that you can click through if you thought it was too long
Wow. You’re very welcome🙄
Good video. I’ve been making this fermented dairy for 6 months straight, and have seen many of the benefits Dr. Davis states.
Thanks! So glad you're seeing benefits. It's been massively helpful for me as well.
What are some nutritional facts about this yogurt? For instance, does anyone know the amount of protein in, say, a half cup serving?
@yhmproperties Good question. I don't know the exact nutritional content, and it would vary based on whether you use half and half or whole milk. If you made it with whole milk, for example, and strained it to make Greek yogurt, you would probably bring your protein to around 10g per half cup, I would think. There may be more info on Dr. Davis' website.
I find it interesting you are using 2 of the Coagulans and Gassari. I thought you were only supposed to use 1 of each. My next batch I will try 2 of both of those. I have a 2nd batch going right now from my first batch. This yogurt really does work for my SIBO.
I'm so glad it's working for you! If you use the exact brand I use, yep, you need 2 coagulans and 2 gasseri (based on the CFUs in them).
@@WholeShenanigans Thank you for letting me know that. For my next batch will definitely follow what you are doing. I am using the same brands!
Absolutely. Best of luck to you!
@@WholeShenanigans thank you
@WholeShenanigans I don't understand that because these are the brands Dr. Davis recommends and his recipes say 1 capsule of b. coagulans and L gasseri.
Can we not just take the pills instead or is there another way to get the good bacteria that treats sibo?
You could take the pills, but by making the yogurt, you're multiplying the bacterial count SIGNIFICANTLY-much more bang for your buck.
Why do people COMPLAIN .LEARN TO SAY THANK YOU..SHE takes effort to share with us about good health..Dont like speed.. Please use FORWARD BUTTON.Nothing nice to say..sussh....i appreciate you very much..A BIG THANK YOU and God Bless You..❤
Aren't all these probiotics typical in kefir? Real kefir fermented with kefir grains, not necessarily the store bought stuff.
Checkout Luvele yogurt maker.
It's not actually yogurt. Doctor Davis that got that all started stated so.
This was great - nice reference for when I need to remake from scratch or just make from prior batch. Thanks
You're so welcome!
This looks like an easier method i saw other RUclips methods i like this one
Great! Hope I can help.
Just a note on temperature. He states 96-103 degrees for 36 hrs. It needs to be at body temp. 106 kills much. Give that a try n see what you think. I use my dehydraters set on 100 degrees 36 hrs. Lid my jars with plastic lids. Ivermectin is excellent to rid rosacea. I used the horse paste gel from my local farm store and applied topically 30 days longer than it took to rid the swelling, redness and sores. Now do a once a month maintenance as rosacea is at the end of the day a microscopic parasite. Eliminate all grains and sugars and recurrence is rare.
106 °F/ 41 °C is the temp for this yogurt (unless there's been an update, in which case, please share a link so others can benefit). This temp is a happy medium for all three bacterial strains in this particular yogurt. See this link for reference and scroll down to SIBO yogurt innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
Thanks for your other tips!
alt for the half and half ?
I have no idea what it is
It's a mix of whole milk and light cream with a 10-18% fat content. It might not be sold in countries other than the US or Canada (or may have a different name), but you could substitute something similar. Make sure whatever you use is ultra-pasteurized (or heat it yourself before cooling and making this yogurt). I hope that helps!
I didn’t know the temp is set to 110 on the insta pot 🤦🏼♀️ I’ve been making it on the yogurt setting for almost a year now. Thank you for this video! It’s so detailed without being boring and I also always had to try and find a recipe to double it and all the info is here! Love it thank you thank you ❤
You're so welcome! Thanks so much for your kind words! I'm so glad the details didn't bore you to tears, too!
I wonder what happens if I use my grocery store yogurt as a starter and add the bacteria that you recommend.
You just might get a different yogurt with even more bacterial strains (given you'll have the additional strains of the grocery store yogurt). Strains all have their happy place regarding fermenting temperature, so the temp would have to be suitable for all. Report back if you try it!
If you use the starter from William Davis does that mean you don't need to get all the pills and crush them? I assume so but want to make sure. Does it have all the same stuff in the pre made starter?
He only has a premade starter for L. reuteri that I'm aware of, so you would be only getting that strain (although that may be enough as L. reuteri has excellent benefits). If you were using that starter, you wouldn't need to crush any probiotic supplements, but you would be making a slightly different yogurt than the one I made in this video. Hope that helps!
My InstantPot 8qt Viva has a sous vide button that can be set to the specific degree Fahrenheit, and I can set it to exactly 106 degrees. So instead of the yogurt setting for 110, see if your IP has a sous vide setting and use this to culture. This is also how I bring my milk up to inoculate at the exact high temperature around 186F, then remove the insert and cool down in an ice bath, or however, to the right temperature where I can add my culture and start the incubation phase. It also has a sterilize button. I bought the glass lid and use that to inoculate and incubate. Any thoughts?
Perfect procedure if you ask me!
What is half and half? Is milk?
It's a mix of whole milk and light cream with a 10-18% fat content. It might not be sold in countries other than the US or Canada (or may have a different name), but you could substitute something similar. Make sure whatever you use is ultra-pasteurized (or heat it yourself before cooling and making this yogurt).
Do you put water in your instapot? Do you cover your jars?
I use no water in the instant pot and don't cover my jars. I tried once to avoid condensation in the jars, but condensation just built up under the jar lids. In my experience, leaving the jars uncovered works best.
Does it colonize?
Do the strains colonize the upper GI tract? L. reuteri and L. gasseri do but apparently not B. coagulans (although it is still helpful). You can find more on this answer here: drdavisinfinitehealth.com/2022/03/sibo-yogurt/
Hello! ❤ I just did a fresh batch and am trying your method of putting the ingredients in a separate container and placing in the instant pot!
However, I don’t have any glass jars…I just used a square, glass Tupperware that I store the yogurt in after it’s done anyways 🤷♀️ but I can’t put the lid in with it cause it’s bamboo..do you think that will still be ok? It’s basically a tall square big glass Tupperware…a bit nervous here 😐
It will be totally fine without the bamboo lid. Any glass container that fits in your instant pot will work. It will turn out great!
Okay! Thank you so much for your feedback ❤
@@raquelt5342 for sure! Best of luck!
Thank you for this video. Just a humble suggestion: I watched this video on 2x speed and it felt like normal speed then. I’m not sure why you spoke that slow, but just believe you didn’t have to talk that slow for your audience.
Thanks for your feedback. I'll definitely take that into consideration for future videos.
Why is people complaining..omg she is contribute..Please learn to say Thank you .if one don't like her speed please use FORWARD BUTTON..DONT COMPLAIN..Thank you for contributing to share with us ..I really appreciate you❤
@@wongwong2631 Thank you so much for your appreciation!
That was awesome! thank you. Can you use any probiotic strains with this exact recipe? I have a bottle of reuteri and another bottle of a blend of strains (50billion 30 strains) can I add them both together?
You're welcome! There are so many probiotic strains out there, so I can't guarantee they would ferment in milk. Some may require different temps to properly ferment as well. You could definitely give it a try! If the first batch has yogurt/whey separation, use some from that batch to start the next. Subsequent batches will likely become more creamy. Report back if you give it a try!
It is probably best to keep them separated to ensure strain viability, potency, and vigor. You can mix them afterward.
Great video! Thanks for sharing. One question: how do you keep the instant pot going for 36 hours? Do you have to keep resetting it?
Keep resetting
Thank you! My Instant Pot is an older model, but it allows me to set it for 36 hours. If your model doesn't, yes, you would have to reset it.
Thompson William Jackson Karen Hall Barbara
moça, o tempo de fermentação é essencial para alcança a quantidade de ufc altas se você não fermentar por 36 horas não terá os possiveis beneficios
I am using Lactobacillus reuteri DSM17648 , this strains that available in Malaysia. Not sure have same effect or not
While there are other strains of L reuteri that have similar effects, you would have to dig into the science to learn more about that particular strain. Best of luck!
Can we use 38% whipping cream instead of half and half? Thank you.
Yes! You'll probably get a very rich and creamy result (or at least with subsequent batches, if not the first).
I bought the instapot pro 6 quart and the quart sized mason jars don’t fit. The link to Amazon for the instapot you use doesn’t work. What’s the exact instapot model you have and is it a 6 quart?
You can find the Instant Pot I used in the description box, and here it is too: The Instant Pot I Use In This Video (older model) amzn.to/3XeV8K0
Yes, mine is a 6-quart Instant Pot. I have to place my quart jars in a particular position so the lid will close. If the lid doesn't close, I just move them around until I find a position where the lid will close easily. It may take a few tries at first. I hope that helps!
Hi. I've heard he made his own starter with all 3 essential strains in good quantities. Got a link for it?
I couldn't find anything with all three strains. He has a L. reuteri starter I just found. Here's the link (affilitate) amzn.to/4dhyAOE
There is also a L. gasseri starter by the same company but it doesn't show any affiliation to Dr. Davis. I haven't found anything from him with B. coagulans.
Hmm first two products not available in EU.
Oh no, I'm sorry. I would search for products with the same probiotics and probiotic counts. You can definitely use another brand if you can find something suitable to replace it.
We don't have a half and half milk here in the UK, I wonder what kind of milk I should buy
@@vilchico You could use whole milk! If it's not nice and thick the first few batches, it will get there.
Whole milk+ heave whipping cream = Half n half
In the US, something is half and half if the fat content is between 10-18%. Some places call that "single cream."
I wonder if I make it here in India would the fermentation need to be shorter as it is so hot here and yoghurt sets outside in about 3 hours
@@shaliniagarwal5808 You would ideally want it to be at the temperature mentioned in the video, as fermenting at too hot a temperature could kill some of these particular bacterial strains. Experimenting with a way to keep your yogurt cooler would be ideal.
Can you make this vegan?
Yes. Dr. Davis has a recipe here innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes
It uses coconut milk with a guar gum base.
Hey Cameron, the Schiff Digestive Advantage Probiotics has no featured offers on Amazon. Is there a suitable replacement, or should I roll the dice on the “other buying options?” I’m happy that I will finally have a use for my Instant pot I purchased a couple weeks before starting Carnivore
Darn. They must be sold out on Amazon currently, as that wasn't the case before. You can buy the Schiff Digestive Advantage directly from their website. I'd say that's your best bet. Best of luck!
Actually, here's the same thing (just different packaging), so now you're good to go! amzn.to/3BixMMk (affiliate link)
@@WholeShenanigansI found it at my local Walmart, I got lucky. I saw that one with the different packaging, but was wondering it had different ingredients. Thanks for your help and this video. You remind me of Gina on theLumnah Acres channel.
@@Wakeywhodat Oh great glad you got some! You're very welcome! Haha...they say everyone has a twin. I'll have to check out her channel!
How long to see benefits?
This will undoubtedly vary depending on the person, extent, and kind of issue. After one month, I started noticing definite results.
what sort of instant pot did u use?
I have an older model. Here it is: amzn.to/3XeV8K0
BioGaia Gastrus/L. reuteri , this product contains two kind of natural flavor which is MSG, it is too bad, that is why I cannot use this Biogaia product at all.i FAIL to understand it should be good for the gut but why they put MSG inside.
The BioGaia contains mint and mandarin flavors (no MSG). You can't taste it in the final product, and my understanding is that this would be metabolized out, especially after the first ferment (although you could look into this further to be sure-I'm not positive about this). I would say avoid eating the first batch of yogurt if you're concerned, but this tiny amount of flavoring would be spread across a large volume of yogurt if still present in the first place.
Now we know MSG is good for you.
Thank you! I will try this for sure!
You're welcome! Great!
I had 2 batches that failed terribly....following all the directions...in my low temp yogurt maker....
Oh no! The first batch will look like it failed and will have significant yogurt and whey separation. Is that what happened? If so, continue making your second batch with some of the yogurt from the first. It should come out much creamier. By the third batch your yogurt should be nice and creamy. Did you sterilize your jars/yogurt maker? Additional bacteria can ruin a batch.
I just wanted to add…. If I wait too long before I make the next batch… example 1-2 weeks and that batch is used to inoculate the next, if after a few hours I do not notice it starting to thicken I have added maybe a quarter of the probiotic capsule and mix it in and it will thicken!
Also I actually have been using my cabinet dehydrator to incubate the “yogurt”. I check the temperature every hour for the first 3 hours to make sure the temp is correct.
@@kelleyleblanc5025 Thanks for your tips!
What benefits do you see from adding the extra strains? You are the only one making this kind of yogurt that adds extra strains. Just curious
Personally, adding these particular strains has cleared my skin (I had terrible rosacea previously). My hair is also thicker (and I had pretty thick hair to begin with).
@@WholeShenanigans
Thanks for your reply. I have rosacea, so I’m hoping this might help along with some other measures
@@charialpsteg3945 You're very welcome! I firmly believe rosacea starts in the gut. This yogurt massively helped me. Keep up any other measures you're doing as well, and best of luck!
Great video - Is this any better than keifer?
Thank you! You can't go wrong with keifer, especially homemade (it will contain more probiotics than most of what's out there on the shelf). Keifer has various bacterial strains depending on the particular keifer, so you would have to look into what strains you want. This yogurt isn't necessarily better; it's just made with specifically chosen strains for SIBO. I hope that helps.
Umm should be 38 celcius
Temp for SIBO yogurt is 106°F which is 41.1°C
Yes I do mine on 37 celcius
I’ve seen a very recent video with Dr. Davis, and for SIBO, he said that l reuteri and l gasseri were sufficient to treat it, and disregarded b coagulans.
Good to know this recent finding. Thanks!
In the products that she showed what one of them would we disregard?
@@WholeShenanigans
@@WholeShenanigans since reading this comment did you disregard any of the products that you show in this video? And if so, what one?
@@christinarobinson7608 I continue to make the yogurt with all three strains. I have been using the same yogurt starter for a while now, so it would be more work for me to go back and remake a starter, leaving out one of the strains anyway. I'm also assuming having all the strains is a good thing (the more beneficial bacteria, the better, even if they are unnecessary). And finally, I haven't seen this recent video, so I would need more context to make a change. If anyone has a link, please share!
These are bold claims based on shaky science. Hope it tastes good though.
Most people are desperate because they've tried everything that "science" has offered them.
This type of yogurt was based on studies done in Harvard.
You are more than welcome with science backed Covid vaccine
Well …. Why don’t you get off your
A$$ and do something proactive to help humanity instead of throwing your negativity into someone else’s video trying to help !!! Don’t like it or believe it that’s fine , but do better
Look at comments on videos about this stuff. The results people are getting is amazing