Thanks for demonstrating! It did seem like rocket science when I did my first batch and was so happy I had the book to refer to. My first 3 batches separated. My first batch was made from the pills. The second and third from the yogurt batches. The 4th batch was made from the whey I saved and all the jars (and subsequent batches) have been gorgeous. Yogurt machine was batch 1. Batch 2 was sous vide. Batch 3 was my food dehydrator. What changed with my 4th batch was starting with room temp 1/2 & 1/2. I think the whey separates from a too drastic temp change for the microbes and the proteins. So now I let the ingredients warm to room temp before mixing. Absolutely gorgeous results. My dehydrator is one that looks like an oven and I can fit 6 quart jars in it. I love that you said it’s like sharing love. That’s how I feel, also.
Happy Monday, Barbara! I just put a batch together with your recommendation of getting it all to room temperature first. That makes SO MUCH sense! Was your 4th batch in your dehydrator?
@@drdebbieozment yes and all my subsequent batches. I already had the dehydrator and someone over on Deb Swenk’s page has commented that worked for them. I think it’s the consistency of the temp using air vs water as it circulates around the jars. How did your room temp batch turn out?
I'm getting more consistent results by letting it get to room temperature. I think that one of the main reasons is that the prebiotic fibers are more fully dissolved.
Thank you for this video! Walking us through this process is so helpful! We love eating this knowing that we are getting so many benefits from it. Even my husband Marcus who has never eaten yogurt in his life is eating it everyday😮. Thank you for introducing us to Dr. Davis through his books! His Super Gut book is super informative and we are in the beginning/mid stages of following his protocol. We are learning some wonderful life/health changing lessons through his book and his blog and your podcasts and videos as well. Thanks again and keep the videos coming please!😊
I make this yogurt at home myself, and I’ve been told not to use a blender because it kills the bacteria. I’m not sure how a coffee whisker would go, but if it’s too high speed, it might also kill the bacteria.
So thrilled to find your channel! Interestingly enough, I'd typed in "best SIBO yogurt maker" into the search bar, & your channel/this post popped up. I felt drawn to your joyful face, so I clicked on the post to watch & listen. I now understand that a yogurt machine is not necessary, though I still wonder if it might be easier for a beginner. The only sous vide device I have is a Black & Decker crockpot w/a sous vide function, so I'm not certain that device would be adequate~ will have to research if the jars need be submerged, etc. As I mentioned, I am brand new to this & am trying not to be overly fretful with the details, yet I do believe in thorough research. Thank you so much for all that you share in this video post, & now I'm off to check out more of your channel, as well as the fermentation pro gal you mentioned...need to replay for her name again I think😄-Samantha in AZ
Hi Samantha! Your "handle" is fantastically creative - RV-there-Yet! A constant temperature is key and a sous vide makes it predictable. The water level does need to be above the liquid line in the jars. I just posted another video using store-bought kefir as a starter; this video is entitled "Kefir Yogurt Made Simple - L.reuteri and more." Thank you for your kind comments! I hope you enjoy my podcast: Vitality Made Simple. You sound like you are brimming with vitality!
If you have a starter you don't need the pills, as far as dr. William Davis says. He also says the 1st batches can be not so creamy, but it gets better with the following batches.
I am a Multiple Myeloma patience and because of the medications am taking I started making my own Yogurt at the advice of my son. He has been in the keto diet for more that 2 yrs. Now he is; for the past six month or so, on a strict meat only. Still keto just more specific to high protein. Now this put a strain in his kidneys which concerns me. Don't want to change the subject here! I have found, because of the lack or equipment, how to make in my Instant Pot [older model] in few steps as possible. I use 1/2 and 1/2 only. What you get strait from the cow in a farm, if you have leave in a farm you know what I am talking about. That's the cheapest one you can get [ Walmart brand -Great Value]. It says it is pasteurized... but I make sure of it. In unclean pint jars [did i mention that i had an older Instant Pot?]. I put four pints with four cups of warm water in the boiling setting. When that beeps I let it cool to 100 F degrees. This will fully pasteurized the milk and kill any bacteria. Then I add one 1/2 tsp of organic inulin with one full tbsp of previous made Yogurt [ first one provide by son-made per Super Gut instructions]. And reuse the four added cups of water[RO]. In the book it says that the first one all ways separate like the ones you where showing first. Then I put all four in the Instant Pot in the Yogurt setting for 36 hrs. And that's it! I been doing this without a single failed for the past four month. This has stabilize my guts quite a bit. It is my feeling that the Revlimid [supposed to be one of the best- but no admission in the brochure of the thinning of the lining in the guts]. Don't think these companies are willing to make such studies (This would compose of biopsy of the intestinal tracks of living and dead people). It is the way the medication works by limiting the cellular grows. I know this must affect the lining of the whole intestinal guts. The Yogurt and Kombucha helps a lot in replacing the good bacteria needed for good digestion. Hoping that I can get me Sous Vide and make larger batches. Also looking into making Miso (Chinese and Japaneses) versions. These do have other beneficial bacteria. Kimchi (Korean) also. Thank for your patience. Enough this is getting too long.
I also use Fairlife whole milk. My yogurt always turns out creamy with just a little whey. Fairlife is lactose free for those who are lactose intolerant. I always heat my milk to 180 degrees then cool it back to 100 degrees before adding the starter.
I’m been doing this for a few months. The inulin is very sticky and globe’s together if you just scoop it in. I slowing add it while whisking. Works great.
Ichee wa wa...(when your pan was still hot) we are kindered spirits... I used to say that all the time when I was younger. Now I can go back and listen to the rest of your video.
could you please make coconut milk yogurt. I have having a lot of trouble preventing a growth on top. I have sterilized everything, heated the milk etc. Sometimes it works other times not.
Thanks for this video. Explain chicory in your coffee please. My experience with the whey at the bottom is that it is over fermented. I find that about 30 hours or less is sufficient to prevent this.
Hello! Chicory is a prebiotic and it is DELISH. We put it in our coffee for both reasons - to feed the good bacteria and dress it up. We also put about one teaspoon of Ghee in our first cup of coffee.
Please Subscribe and Comment! (It helps spread the word). You might like the following long videos: The Forgotten Orifice | Debbie Ozment | TEDxUCO ruclips.net/video/DCK9b01g5Yc/видео.html Super Gut Yogurt Made Simple ruclips.net/video/ePuJq8m-D20/видео.html
I've bought the book and I'm trying to work out what I need to order so I can be ready to make this while I wait on the book - aside from the Gaia tablets I'm lost - What's the capsule that was opened? And can I use potatoes starch as my probiotic?
Thank you for taking sharing your techniques for making cultured dairy. We like the mixed berry kefir from the brand that you used. Do you think its okay to use their flavored kefir to make yogurt?
Elsewhere, someone said for your first batch just make one quart, because the first batch may be funky, and the batches you make from that one come out better. I haven't started yet, I ordered the book and am waiting for it, and waiting for it and waiting for it....
We've been making this SIBO Yogurt since October '23. This morning after the latest 36 hour batch, I place the jars in the fridge and later opened one. It had a hard yellow crust, which I broke through to find a kefir like consistency. A sort of crumbly like texture. All three jars were the same. This was the first time we used low pasteurized half and half instead of ultra pasteurized. Would that be our problem?
I’m new to both l. reuteri cultured dairy and sous vide cookery and learned a lot from your video. Where did you buy the BioGaia Gastrus tablets? I see in comments you have the Anova sous vide.
Hello! Yes! That is a great idea. I've recently been gently heating the milk and dissolving the prebiotic first. I then let it cool before adding the probiotic yogurt or starter. Thank you for watching!
Hi Dr. Ozment, thanks for your videos. We tried Dr. Davis' process (from his book and podcasts) using a sous vide wand in a pot of water but when the fermented dairy was done (at 36 hours) the temperature was 125 degrees!!! Here's what we did. We used a sous vide wand in a pot of water. I tested this prior to the diary placing a quart mason jar with about 24 oz of water in it into the water in the pot with the sous vide wand. I set the sous vide wand to 104 degrees and after an hour the water in the jar sitting in the water in the pot got to about 100 degrees. I check this 3-4 times thinking this can work. Following your recipe, did the process with the 10 crushed tablets, 2 different capsules and inulin. We placed the mixture into 2 qt mason jars (half each) and 36 hours finished this morning. We kept checking the sous vide pot water temp, which was 105 and the dairy in the jars at around 104. At 36 hours after removing the jars and checking the temp, the fermented dairy was 125 degrees!!!! We killed our very first batch of L reuteri. We are very bummed but realize it could be any number of things. Maybe as the dairy hardens in the jars it retained more heat??? We used half 100% Grass-fed Ultra Pasteurized whole milk and half with ultra pasteurized organic heavy cream (16oz each). I thought the sous vide method was going to work wonderfully since others on YT did this. Donna Schwenk recommends (in podcasts/RUclips) a few different yogurt makers and I've seen similar on Amazon but none have temp controls like a sous vide or an Instant Pot Pro where one can dial in precise temps. Any thoughts? Suggestions welcome!
Oh my goodness! That is a wild story! It sounds like your sous vide may be faulty. I do not think that it is the milk products. I would recommend that you ferment some store-bought kefir first to test everything. I use Lifeway Kefir (plain) from Natural Grocers and ferment it at 100 degress F. I am going to make a video on this hopefully next week. It is a very predictable fermentation with this kefir - I have never had a separation. Lifeway Kefir has 12 strains of beneficial bacteria, including L.reuteri. Use 2T of kefir and 1 to 2T of prebiotic fiber, and then half/half and whole milk. Start with ust one jar to test your sous vide and set it at 100 degrees. This is all a grand experiment!
@@drdebbieozment Thanks, it is odd. I'm in Colorado so have Natural Grocers here! I used to make kefir but stopped a few years ago. I'll try making it with the sous vide wand. I'll let you know how that goes.
The newer Instant Pot has put an end to all this madness. I used to ferment foods the hard way with all kind of obsoleted equipment. With the Instant Pot, you hit the yogurt button and it will bring the milk to 180F without the risk of boiling over like if you were using a stove. Then you can set the temp with the sous vide function for the length of time which I did at 110F for 24 hours and it was pretty accurate when I checked. All in one pot and it will even beep at you when it is done. The only extra equipment needed is a thermometer so you can add the culture at the right temp which you already have.
@@leezap this particular LReuteri can I go above 100° or so from what I understand or it will kill the bacteria. Did I misunderstand that maybe 105 is maximum?
Thank you for this video! I’m pretty new to L Ruteri “yogurt” and can’t seem to get the results I’m looking for. I’ve tried several brands of organic half and half, using fresh L ruteri starter and using whey from previous batches. I’ve tried different methods of sterilizing my equipment, and using my instapot at different temp settings. I also just finished a brand new batch from scratch this morning using an Anova sous vide for the first time. Every batch I’ve made has completely separated like yours did in this video. This mornings batch has the best flavor by far. I’m curious if a subsequent batch using this mornings as a starter will yield different results in terms of separation. I’d love to see what yours comes out like!
Hi Patrick! Don't you just cringe when you see it separating??? I made another batch this week using the curds from a separated batch and it turned out delicious and creamy. A friend told me that a full moon may impact the outcome, although I don't understand this theory yet! One thing I did differently with this recent batch was that I heated the milk gently and dissolved the prebiotic in it. Then I added the half and half to cool it down before adding the yogurt curds. I then let it all come to room temperature before turning on the sous vide. Keep trying and keep me posted! Thank you for watching. Please join me on my podcast: Vitality Made Simple.
Great job, Dr. Debbie! As long-time Dr. Davis follower and yogurt maker, I would instead prepare the yogurt in a big bowl and decant to jars! You want to make a really smooth slurry at first with the probiotic, the inulin and initially really small amounts of the Half & Half! Just add teeny tiny amounts of the liquid at first to mix without ANY clumps. You do NOT ever want to use blenders, as some commenters mention, as you will destroy the sensitive L.reuteri. Great brand of Half & Half is Horizon Organic often found at Costco in a size good for big batches. Remember to double all ingredients for double batches; triple for triple. I always use an Instant Pot which I water bath tested for temperature. It maintains from 103-106. I get consistently thick yogurt every time. However, I always put my entire IP covered in the fridge overnight to set. Then I usually have only about 4-6 Tbsps to save innan ice cube tray as a starter for future batches!
THIS IS EXCELLENT! Thank you so very much for posting. I am learning more and more everyday and loving this yogurt adventure! Join me on Vitality Made Simple Podcast where we can keep learning together!
Not a good idea to be touching those tablets with your bare hands. You went through the trouble of sterilizing the jars by boiling them and then you’re introducing bacteria on your hands which defeats the purpose. Simply shake the tablets into the Ziplock Bag without touching them!
Good Morning Leonardo! From my experience, the fermented yogurt is much more tolerable for people who are lactose intolerant. As I understand it currently, the fermentation process transforms the lactose into lactase and helps it digest. Thank you for watching!
I love this! Thanks for this new video. I have my third batch going now in my Sous Vide which I love. I have to set my Sous Vide at 105.5 and it still runs around 105.8. Do you feel the lower temp at 102 degrees is better? Still very new at this.
Hi Wendy! My sous vide runs a bit warm too. At the lower temperature, you might have a slightly lower concentration of microbes but there will still be billions! I do seem to get better consistence at lower temps. Thank you for watching!
Question! how do you make the indivisual l reuteri and l gasseri and coagulans batch before you even make the SIBO yogurt? Same way? How do you make 3 batches of yogurt successfully?
Why add the crushed tablets and yogurt? It was my understanding that the tablets are used in the very first batch, and then every batch thereafter used some of the previous batch.
Hi Shelly! This video is specifically for starting from scratch, without any preexisting yogurt culture. When you have yogurt, you can absolutely use it as a starter! Thank you for watching and please join me on my weekly podcast, Vitality Made Simple. You can find it on all major podcast platforms. Blessing to you!
@10:13, she says she’s got the prebiotic, all the yogurt… Well, she misspoke. Those two jars on the left (viewer’s left), do not have previous batches of L. Reuteri yogurt, only the jars on the right. So, to clarify, she never used both the pills and the L. Reuteri yogurt from the previous batch, on any of these jars. The last two jars, she’s using the crushed pills plus Kefir, milk and H&H, so no L. Reuteri yogurt from previous batch. BTW, on this last combo, I would never do that. Why? Because Kefir, especially if you make it yourself, like I do, has 50+ bacteria strains which will be competing with the L. Reuteri and L. Gasseri bacteria and who knows what you are gettin* in the end. The only way to know is to do a flow cytometry on your culture. I’d be surprised if you get the aggregate benefits of all bacteria you started with.
Hi Monika - You need to add Inulin (a prebiotic) to every single batch. It's the food for the good bacteria. It doesn't actually have to be Inulin; you can add other types of prebiotic fibers such as Acacia. Thank you for watching! Please join me on my podcast - Vitality Made Simple.
Please help!! I made my first batch. Firstly, I hardly was able to get the inulin to break down. It was like a glob of glue and so frustrating. Fast forward to finished product and it wasn’t like others on here with the layers of curds and whey. It was thick on top with almost an inch of the liquid at the bottom. When I stirred it up, it was a very watery product with curdled chunks in it. What did I do wrong? 😢 Also, do I use 2 tablespoons of this to make a second batch or start completely over? I am so frustrated. Trying to mix up the inulin, I literally tried 3 different times using up the whole bottle. Please please help me
Great video. I've been making the SIBO yogurt for a few months now and for the last few weeks it often becomes a slimy consistency. It smells ok but the consistency is horrible. I've made it from scratch again and again, tried sterilised milk, tried sterilising the UHT milk and I still often get the slimy version. I sterilise the pots and utensils, I warm the milk before I mix the bacteria in (never above the fermentation temp), I check the temp inside the yogurt maker to ensure it hasn't dropped, but I just get this slimy version too often (but not always!). I can't eat the slimy version as it's too disgusting although it doesn't taste off, but doesn't taste like a successful batch does. I am despairing What can I do?
I was told to reduce the amount of prebiotic. This seems to have helped. Something about there being too much food for the bacteria. The slimy consistency is rather unappealing 😂. I have been making L Reuteri but the flavor is a bit strong for me.
@@2azwildcats299 Thank you for your reply. I did wonder about reducing the prebiotic and sometimes it was not slimy but more acidic. I wasn't sure if it was because of the reduced prebiotic but I will make sure I put less in from now. Can I still eat the slimy stuff (even though it makes me want to gag!)? I'm not so keen on the stronger taste of the successful reuteri but I'm desperate to improve my SIBO so I'll happily eat it, yet it doesn't seem to have made any difference for me, even 10 weeks on. I shall persist though
Hello Elizabeth - I'm not sure that I understand your question but I'll try. Put each of the probiotics into a quart jar together and add the other ingredients. I have started puttiing the lid on it and shaking it up. I hope this helps!
Has anyone had their creations come out sour instead of mellow? First 3 were perfect then 4th had a heavy sour twang. Still smells good and has good flavor. But sour like a plain store type.. like the old dannon u had to stir the fruit into..
I am now adding Chicory to my daily coffee! I am now making kefir yogurt from my own kefir. I used Braum’s A2 whole milk & it turned out great (I did not bring this milk to high temperature - just straight from refrigerator) That is what I use when just making plain kefir just at room temperature. Can you tell me if ultra pasteurized is necessary for making the kefir yogurt & why. The yogurt processed 36 hours & tastes great. Is it not getting the beneficial bacteria if I don’t use ultra pasteurized?
From what I currently understand, the point of using ultrapasteurized is to minimize the presence of any other bacteria. When you ferment, everything there will grow exponentially.
@@drdebbieozment chicory is awesome besides health benefits. I’ve made my own kefir for several years just putting in dark cabinet at room temp. Just trying to make yogurt from kefir. I think I’ll try again but using the ultra pasteurized. OR go back to just making it at room temp. I LOVE MY KEFIR.
@@TheBzybees I've been buying Lifeway Kefir from Natural Grocers and fermenting it like the yogurt - 2 T Kefir, 2 T prebiotic plus half & half/whole milk per quart. It is delicious and creamy. They key for the gut is diversity! Deliciousness matters too!
Hello! I have never heard of that. You could do an experiment and let us know! Thank you for watching. Please tune in to my podcast: Vitality Made Simple.
Hello! If you could find an existing "store-bought" yogurt, you could use it as a starter. Start with 2 Tablespoons per quart and use 1 to 2 T of prebiotic fiber. Blessings in your fermenting adventure! Thank you for watching!
Deb my most recent Sibo yogurt came out smelling very alcoholic. And sour like pucker your mouth lemon sour, not rotten though. It tastes ok. Do you think it’s fine? Is there a reason this happened?
Hi Janet - I'm sorry for the delay.! I am no expert but I believe it is fine if it tastes okay. I would "start low and go slow" trying it to make sure!
The perfect brand of WHOLE MILK is*** FAIRLIFE***. It is one of the few premium whole milk and 2% milk that is both ULTRA PASTEURIZED AND ULTRA FILTERED which reduces the sugar and carbs and provides a higher PROTEIN. I was lucky enough to find it at my local Safeway. It has a unique grassy smell so do be worried that it smells different than your regular milk. It produces wonderful yogurt.
Did my very first batch of super gut yogurt. I have yogurt maker with 8 small jars. One quart of 1/2&1/2 made 6 jars. All came out ok, but one jar has air bubbles. Why would just one jar have bubbles?
@@drdebbieozment Well I've had 3 of the 6 jars now and I mix in a little Monkfruit sweetener and some fresh blueberries. Its a very tasty way to get my SuperGut yogurt. I imagine that that jar might have had a little more or less of the prebiotic fiber in it to cause the bubbles. Tasted the same tho.
@@drdebbieozment the keiffer has some reletri but not alot..I think will drink the keiffer along with taking yougart..my pills come in soon and I did get the gut and glow capsules as well
@@drdebbieozment Yes I started the Yougart..and not taking as many of the pills as they can be expensive but figure doing both and I did buy the book and am gonna do the other recipes as well..I just showed my machine in last video..Patricia
Has anyone made the coconut milk version of the L. Reuteri yogurt and the end result seems carbonated? I just finished stirring a jar that was freshly fermented yesterday. It bubbled up and tastes a little off. I used a previous batch to reculture this one which was made with new starter culture 2 batches ago. Any idea why it would bubble and taste carbonated?
I hope we get comments that will help you. I have no experience with non-dairy! Thank you for watching! Please join me on my podcast "Vitality Made Simple."
@@drdebbieozment I watched your interview with dr. Davis and you mentioned that he had a discussion group. Would you be able to mention this to him please? Maybe someone in that group has come across this.
I agree. Not watching the rest of this. Way too scattered and not following other recipes. I have been watching. Going to stick to the original way to make my first batch.
Thanks for demonstrating! It did seem like rocket science when I did my first batch and was so happy I had the book to refer to. My first 3 batches separated. My first batch was made from the pills. The second and third from the yogurt batches. The 4th batch was made from the whey I saved and all the jars (and subsequent batches) have been gorgeous. Yogurt machine was batch 1. Batch 2 was sous vide. Batch 3 was my food dehydrator.
What changed with my 4th batch was starting with room temp 1/2 & 1/2. I think the whey separates from a too drastic temp change for the microbes and the proteins. So now I let the ingredients warm to room temp before mixing. Absolutely gorgeous results. My dehydrator is one that looks like an oven and I can fit 6 quart jars in it. I love that you said it’s like sharing love. That’s how I feel, also.
Happy Monday, Barbara! I just put a batch together with your recommendation of getting it all to room temperature first. That makes SO MUCH sense! Was your 4th batch in your dehydrator?
@@drdebbieozment yes and all my subsequent batches. I already had the dehydrator and someone over on Deb Swenk’s page has commented that worked for them. I think it’s the consistency of the temp using air vs water as it circulates around the jars. How did your room temp batch turn out?
I'm getting more consistent results by letting it get to room temperature. I think that one of the main reasons is that the prebiotic fibers are more fully dissolved.
Thank you for this video! Walking us through this process is so helpful! We love eating this knowing that we are getting so many benefits from it. Even my husband Marcus who has never eaten yogurt in his life is eating it everyday😮. Thank you for introducing us to Dr. Davis through his books! His Super Gut book is super informative and we are in the beginning/mid stages of following his protocol. We are learning some wonderful life/health changing lessons through his book and his blog and your podcasts and videos as well. Thanks again and keep the videos coming please!😊
You are so kind, Sue! You encouragement is like sunshine!
You are too adorable. I enjoyed so much your painting with a broad brush approach- kinda made me fearless!
Deb, your jars have clumps of dry ingredients at the bottom, buy a coffee wisker if you don't have one as it will blend everything fully in seconds.
I make this yogurt at home myself, and I’ve been told not to use a blender because it kills the bacteria. I’m not sure how a coffee whisker would go, but if it’s too high speed, it might also kill the bacteria.
So thrilled to find your channel! Interestingly enough, I'd typed in "best SIBO yogurt maker" into the search bar, & your channel/this post popped up. I felt drawn to your joyful face, so I clicked on the post to watch & listen. I now understand that a yogurt machine is not necessary, though I still wonder if it might be easier for a beginner. The only sous vide device I have is a Black & Decker crockpot w/a sous vide function, so I'm not certain that device would be adequate~ will have to research if the jars need be submerged, etc. As I mentioned, I am brand new to this & am trying not to be overly fretful with the details, yet I do believe in thorough research.
Thank you so much for all that you share in this video post, & now I'm off to check out more of your channel, as well as the fermentation pro gal you mentioned...need to replay for her name again I think😄-Samantha in AZ
Hi Samantha! Your "handle" is fantastically creative - RV-there-Yet! A constant temperature is key and a sous vide makes it predictable. The water level does need to be above the liquid line in the jars. I just posted another video using store-bought kefir as a starter; this video is entitled "Kefir Yogurt Made Simple - L.reuteri and more." Thank you for your kind comments! I hope you enjoy my podcast: Vitality Made Simple. You sound like you are brimming with vitality!
If you have a starter you don't need the pills, as far as dr. William Davis says. He also says the 1st batches can be not so creamy, but it gets better with the following batches.
I am a Multiple Myeloma patience and because of the medications am taking I started making my own Yogurt at the advice of my son. He has been in the keto diet for more that 2 yrs. Now he is; for the past six month or so, on a strict meat only. Still keto just more specific to high protein. Now this put a strain in his kidneys which concerns me. Don't want to change the subject here! I have found, because of the lack or equipment, how to make in my Instant Pot [older model] in few steps as possible. I use 1/2 and 1/2 only. What you get strait from the cow in a farm, if you have leave in a farm you know what I am talking about. That's the cheapest one you can get [ Walmart brand -Great Value]. It says it is pasteurized... but I make sure of it. In unclean pint jars [did i mention that i had an older Instant Pot?]. I put four pints with four cups of warm water in the boiling setting. When that beeps I let it cool to 100 F degrees. This will fully pasteurized the milk and kill any bacteria. Then I add one 1/2 tsp of organic inulin with one full tbsp of previous made Yogurt [ first one provide by son-made per Super Gut instructions]. And reuse the four added cups of water[RO]. In the book it says that the first one all ways separate like the ones you where showing first. Then I put all four in the Instant Pot in the Yogurt setting for 36 hrs. And that's it! I been doing this without a single failed for the past four month.
This has stabilize my guts quite a bit. It is my feeling that the Revlimid [supposed to be one of the best- but no admission in the brochure of the thinning of the lining in the guts]. Don't think these companies are willing to make such studies (This would compose of biopsy of the intestinal tracks of living and dead people). It is the way the medication works by limiting the cellular grows. I know this must affect the lining of the whole intestinal guts. The Yogurt and Kombucha helps a lot in replacing the good bacteria needed for good digestion. Hoping that I can get me Sous Vide and make larger batches. Also looking into making Miso (Chinese and Japaneses) versions. These do have other beneficial bacteria. Kimchi (Korean) also. Thank for your patience. Enough this is getting too long.
I also use Fairlife whole milk. My yogurt always turns out creamy with just a little whey. Fairlife is lactose free for those who are lactose intolerant. I always heat my milk to 180 degrees then cool it back to 100 degrees before adding the starter.
This is great information, Gloria! Thank you for giving us more options!
Why do you go to 180 if you don't mind me asking?
I’m been doing this for a few months. The inulin is very sticky and globe’s together if you just scoop it in. I slowing add it while whisking. Works great.
Ichee wa wa...(when your pan was still hot) we are kindered spirits... I used to say that all the time when I was younger. Now I can go back and listen to the rest of your video.
Oh Patricia! You are hilarious! Thank you for reminding me that I even said that. I love how you spelled it so phonetically!
@Dr. Debbie Ozment I noticed it too right off! Brought back childhood memories and I'm going to start using it again!!😂
@@skylarblueonline Oh Jennifer! I am smiling so big! We can start an Ichee wa wa movement! Thank you!
could you please make coconut milk yogurt. I have having a lot of trouble preventing a growth on top. I have sterilized everything, heated the milk etc. Sometimes it works other times not.
Thanks for this video. Explain chicory in your coffee please. My experience with the whey at the bottom is that it is over fermented. I find that about 30 hours or less is sufficient to prevent this.
Hello! Chicory is a prebiotic and it is DELISH. We put it in our coffee for both reasons - to feed the good bacteria and dress it up. We also put about one teaspoon of Ghee in our first cup of coffee.
Please Subscribe and Comment! (It helps spread the word).
You might like the following long videos:
The Forgotten Orifice | Debbie Ozment | TEDxUCO
ruclips.net/video/DCK9b01g5Yc/видео.html
Super Gut Yogurt Made Simple
ruclips.net/video/ePuJq8m-D20/видео.html
I've bought the book and I'm trying to work out what I need to order so I can be ready to make this while I wait on the book - aside from the Gaia tablets I'm lost - What's the capsule that was opened? And can I use potatoes starch as my probiotic?
Thank you for taking sharing your techniques for making cultured dairy. We like the mixed berry kefir from the brand that you used. Do you think its okay to use their flavored kefir to make yogurt?
Absolutely! We love the blueberry version!
Elsewhere, someone said for your first batch just make one quart, because the first batch may be funky, and the batches you make from that one come out better. I haven't started yet, I ordered the book and am waiting for it, and waiting for it and waiting for it....
We've been making this SIBO Yogurt since October '23. This morning after the latest 36 hour batch, I place the jars in the fridge and later opened one. It had a hard yellow crust, which I broke through to find a kefir like consistency. A sort of crumbly like texture. All three jars were the same. This was the first time we used low pasteurized half and half instead of ultra pasteurized. Would that be our problem?
I’m new to both l. reuteri cultured dairy and sous vide cookery and learned a lot from your video. Where did you buy the BioGaia Gastrus tablets? I see in comments you have the Anova sous vide.
The audio book at audible has a downloadable printable PDF with all the recipes and appendix of suppliers of probiotics.
Thank you!
A coffee wisker makes a great device for blending the ingredients.
Hello! Yes! That is a great idea. I've recently been gently heating the milk and dissolving the prebiotic first. I then let it cool before adding the probiotic yogurt or starter. Thank you for watching!
Hi Dr. Ozment, thanks for your videos. We tried Dr. Davis' process (from his book and podcasts) using a sous vide wand in a pot of water but when the fermented dairy was done (at 36 hours) the temperature was 125 degrees!!! Here's what we did. We used a sous vide wand in a pot of water. I tested this prior to the diary placing a quart mason jar with about 24 oz of water in it into the water in the pot with the sous vide wand. I set the sous vide wand to 104 degrees and after an hour the water in the jar sitting in the water in the pot got to about 100 degrees. I check this 3-4 times thinking this can work. Following your recipe, did the process with the 10 crushed tablets, 2 different capsules and inulin. We placed the mixture into 2 qt mason jars (half each) and 36 hours finished this morning. We kept checking the sous vide pot water temp, which was 105 and the dairy in the jars at around 104. At 36 hours after removing the jars and checking the temp, the fermented dairy was 125 degrees!!!! We killed our very first batch of L reuteri. We are very bummed but realize it could be any number of things. Maybe as the dairy hardens in the jars it retained more heat??? We used half 100% Grass-fed Ultra Pasteurized whole milk and half with ultra pasteurized organic heavy cream (16oz each). I thought the sous vide method was going to work wonderfully since others on YT did this. Donna Schwenk recommends (in podcasts/RUclips) a few different yogurt makers and I've seen similar on Amazon but none have temp controls like a sous vide or an Instant Pot Pro where one can dial in precise temps. Any thoughts? Suggestions welcome!
Oh my goodness! That is a wild story! It sounds like your sous vide may be faulty. I do not think that it is the milk products. I would recommend that you ferment some store-bought kefir first to test everything. I use Lifeway Kefir (plain) from Natural Grocers and ferment it at 100 degress F. I am going to make a video on this hopefully next week. It is a very predictable fermentation with this kefir - I have never had a separation. Lifeway Kefir has 12 strains of beneficial bacteria, including L.reuteri. Use 2T of kefir and 1 to 2T of prebiotic fiber, and then half/half and whole milk. Start with ust one jar to test your sous vide and set it at 100 degrees. This is all a grand experiment!
@@drdebbieozment Thanks, it is odd. I'm in Colorado so have Natural Grocers here! I used to make kefir but stopped a few years ago. I'll try making it with the sous vide wand. I'll let you know how that goes.
Wonderful!@@Zebrajellyfishphoto
The newer Instant Pot has put an end to all this madness. I used to ferment foods the hard way with all kind of obsoleted equipment. With the Instant Pot, you hit the yogurt button and it will bring the milk to 180F without the risk of boiling over like if you were using a stove. Then you can set the temp with the sous vide function for the length of time which I did at 110F for 24 hours and it was pretty accurate when I checked. All in one pot and it will even beep at you when it is done. The only extra equipment needed is a thermometer so you can add the culture at the right temp which you already have.
@@leezap this particular LReuteri can I go above 100° or so from what I understand or it will kill the bacteria. Did I misunderstand that maybe 105 is maximum?
Thank you for this video! I’m pretty new to L Ruteri “yogurt” and can’t seem to get the results I’m looking for. I’ve tried several brands of organic half and half, using fresh L ruteri starter and using whey from previous batches. I’ve tried different methods of sterilizing my equipment, and using my instapot at different temp settings. I also just finished a brand new batch from scratch this morning using an Anova sous vide for the first time. Every batch I’ve made has completely separated like yours did in this video. This mornings batch has the best flavor by far. I’m curious if a subsequent batch using this mornings as a starter will yield different results in terms of separation. I’d love to see what yours comes out like!
Hi Patrick! Don't you just cringe when you see it separating??? I made another batch this week using the curds from a separated batch and it turned out delicious and creamy. A friend told me that a full moon may impact the outcome, although I don't understand this theory yet! One thing I did differently with this recent batch was that I heated the milk gently and dissolved the prebiotic in it. Then I added the half and half to cool it down before adding the yogurt curds. I then let it all come to room temperature before turning on the sous vide. Keep trying and keep me posted! Thank you for watching. Please join me on my podcast: Vitality Made Simple.
Where did you buy your souse vide? Hope I spelled it right. Thanks.
Lee! I'm sorry to be so slow! Did you find a sous vide? If not, let me know at Debbie@DrDebbieOzment.com and I will send you a link. Thank you!
You talked about people have a quart starter culture. Where do I get that? Any leads are welcomed.
Great job, Dr. Debbie! As long-time Dr. Davis follower and yogurt maker, I would instead prepare the yogurt in a big bowl and decant to jars! You want to make a really smooth slurry at first with the probiotic, the inulin and initially really small amounts of the Half & Half! Just add teeny tiny amounts of the liquid at first to mix without ANY clumps. You do NOT ever want to use blenders, as some commenters mention, as you will destroy the sensitive L.reuteri. Great brand of Half & Half is Horizon Organic often found at Costco in a size good for big batches. Remember to double all ingredients for double batches; triple for triple. I always use an Instant Pot which I water bath tested for temperature. It maintains from 103-106. I get consistently thick yogurt every time. However, I always put my entire IP covered in the fridge overnight to set. Then I usually have only about 4-6 Tbsps to save innan ice cube tray as a starter for future batches!
THIS IS EXCELLENT! Thank you so very much for posting. I am learning more and more everyday and loving this yogurt adventure! Join me on Vitality Made Simple Podcast where we can keep learning together!
Not a good idea to be touching those tablets with your bare hands. You went through the trouble of sterilizing the jars by boiling them and then you’re introducing bacteria on your hands which defeats the purpose. Simply shake the tablets into the Ziplock Bag without touching them!
Have either of you used Alexandre milk which is VAT pasteurized and also A2/A2?
Thank you for this. Would you say this is suitable for those that are lactose intolerant or even fully dairy intolerant. All the best
Good Morning Leonardo! From my experience, the fermented yogurt is much more tolerable for people who are lactose intolerant. As I understand it currently, the fermentation process transforms the lactose into lactase and helps it digest. Thank you for watching!
@@drdebbieozmentWhat about those who are histamine intolerant??
Could you make a vegan version of it?
I love this! Thanks for this new video. I have my third batch going now in my Sous Vide which I love. I have to set my Sous Vide at 105.5 and it still runs around 105.8. Do you feel the lower temp at 102 degrees is better? Still very new at this.
Hi Wendy! My sous vide runs a bit warm too. At the lower temperature, you might have a slightly lower concentration of microbes but there will still be billions! I do seem to get better consistence at lower temps. Thank you for watching!
What are all the capsules you put in??
Question! how do you make the indivisual l reuteri and l gasseri and coagulans batch before you even make the SIBO yogurt? Same way? How do you make 3 batches of yogurt successfully?
can you use the finish yougart from one jar to be starter for next batch?
what are the links to all the pills?
Why add the crushed tablets and yogurt? It was my understanding that the tablets are used in the very first batch, and then every batch thereafter used some of the previous batch.
Hi Shelly! This video is specifically for starting from scratch, without any preexisting yogurt culture. When you have yogurt, you can absolutely use it as a starter! Thank you for watching and please join me on my weekly podcast, Vitality Made Simple. You can find it on all major podcast platforms. Blessing to you!
@10:13, she says she’s got the prebiotic, all the yogurt…
Well, she misspoke. Those two jars on the left (viewer’s left), do not have previous batches of L. Reuteri yogurt, only the jars on the right. So, to clarify, she never used both the pills and the L. Reuteri yogurt from the previous batch, on any of these jars.
The last two jars, she’s using the crushed pills plus Kefir, milk and H&H, so no L. Reuteri yogurt from previous batch. BTW, on this last combo, I would never do that. Why? Because Kefir, especially if you make it yourself, like I do, has 50+ bacteria strains which will be competing with the L. Reuteri and L. Gasseri bacteria and who knows what you are gettin* in the end. The only way to know is to do a flow cytometry on your culture. I’d be surprised if you get the aggregate benefits of all bacteria you started with.
what about home made kefir
Dr. Debbie do I need to add insulin on my second batch ?
Yes, you should add inulin (not insulin) to the 2nd batch.
Hi Monika - You need to add Inulin (a prebiotic) to every single batch. It's the food for the good bacteria. It doesn't actually have to be Inulin; you can add other types of prebiotic fibers such as Acacia. Thank you for watching! Please join me on my podcast - Vitality Made Simple.
Please help!! I made my first batch. Firstly, I hardly was able to get the inulin to break down. It was like a glob of glue and so frustrating. Fast forward to finished product and it wasn’t like others on here with the layers of curds and whey. It was thick on top with almost an inch of the liquid at the bottom. When I stirred it up, it was a very watery product with curdled chunks in it. What did I do wrong? 😢 Also, do I use 2 tablespoons of this to make a second batch or start completely over? I am so frustrated. Trying to mix up the inulin, I literally tried 3 different times using up the whole bottle. Please please help me
Curious...what was the reason for so much whey in this batch? Thanks
The temperature is too high, that’s why the young separates! Try 97F
Great video.
I've been making the SIBO yogurt for a few months now and for the last few weeks it often becomes a slimy consistency. It smells ok but the consistency is horrible. I've made it from scratch again and again, tried sterilised milk, tried sterilising the UHT milk and I still often get the slimy version. I sterilise the pots and utensils, I warm the milk before I mix the bacteria in (never above the fermentation temp), I check the temp inside the yogurt maker to ensure it hasn't dropped, but I just get this slimy version too often (but not always!). I can't eat the slimy version as it's too disgusting although it doesn't taste off, but doesn't taste like a successful batch does. I am despairing What can I do?
I was told to reduce the amount of prebiotic. This seems to have helped. Something about there being too much food for the bacteria. The slimy consistency is rather unappealing 😂. I have been making L Reuteri but the flavor is a bit strong for me.
@@2azwildcats299 Thank you for your reply. I did wonder about reducing the prebiotic and sometimes it was not slimy but more acidic. I wasn't sure if it was because of the reduced prebiotic but I will make sure I put less in from now. Can I still eat the slimy stuff (even though it makes me want to gag!)? I'm not so keen on the stronger taste of the successful reuteri but I'm desperate to improve my SIBO so I'll happily eat it, yet it doesn't seem to have made any difference for me, even 10 weeks on. I shall persist though
@@palebloo1224 it is perfectly fine to eat. I mix it in with a smoothie so you don’t notice.
I have never sterilized anything and mine turns out perfect every time.
How does all of this get mixed up into the slurry that is recommended in the original recipe?
Hello Elizabeth - I'm not sure that I understand your question but I'll try. Put each of the probiotics into a quart jar together and add the other ingredients. I have started puttiing the lid on it and shaking it up. I hope this helps!
Has anyone had their creations come out sour instead of mellow? First 3 were perfect then 4th had a heavy sour twang. Still smells good and has good flavor. But sour like a plain store type.. like the old dannon u had to stir the fruit into..
Yes - occasionally I have a batch that is a bit different. I think it depends on the humidity and other variables.
I am now adding Chicory to my daily coffee! I am now making kefir yogurt from my own kefir. I used Braum’s A2 whole milk & it turned out great (I did not bring this milk to high temperature - just straight from refrigerator) That is what I use when just making plain kefir just at room temperature. Can you tell me if ultra pasteurized is necessary for making the kefir yogurt & why. The yogurt processed 36 hours & tastes great. Is it not getting the beneficial bacteria if I don’t use ultra pasteurized?
From what I currently understand, the point of using ultrapasteurized is to minimize the presence of any other bacteria. When you ferment, everything there will grow exponentially.
I'm so happy to hear you're adding Chicory to your coffee. Isn't it delicious? You are getting loads of goodness from that homemade kefir!
@@drdebbieozment chicory is awesome besides health benefits. I’ve made my own kefir for several years just putting in dark cabinet at room temp. Just trying to make yogurt from kefir. I think I’ll try again but using the ultra pasteurized. OR go back to just making it at room temp. I LOVE MY KEFIR.
@@TheBzybees I've been buying Lifeway Kefir from Natural Grocers and fermenting it like the yogurt - 2 T Kefir, 2 T prebiotic plus half & half/whole milk per quart. It is delicious and creamy. They key for the gut is diversity! Deliciousness matters too!
@@drdebbieozment what milk are you using for this. Donna Schwenk says she uses 2% milk - not whole milk. What are thoughts on this.
My inulin literally was a ball of glue and not a small ball. It took you an 1/8 of the time it took me to mix
Can i use coconut flour" inplace of inulin as prebiotic??for making l reuteri yoghurt
Hello! I have never heard of that. You could do an experiment and let us know! Thank you for watching. Please tune in to my podcast: Vitality Made Simple.
Hi, what yougert maker do you use please?
Hello Diane! We use an Anova Sous Vide with the 12 liter container.
How do you buy those biotics in Europe.. Have no idea.. Is anybody familiar with this in Europe?? Please let me know.. Thank you for your help..!
Hello! If you could find an existing "store-bought" yogurt, you could use it as a starter. Start with 2 Tablespoons per quart and use 1 to 2 T of prebiotic fiber. Blessings in your fermenting adventure! Thank you for watching!
Deb my most recent Sibo yogurt came out smelling very alcoholic. And sour like pucker your mouth lemon sour, not rotten though. It tastes ok. Do you think it’s fine? Is there a reason this happened?
Hi Janet - I'm sorry for the delay.! I am no expert but I believe it is fine if it tastes okay. I would "start low and go slow" trying it to make sure!
Thanks so much
The perfect brand of WHOLE MILK is*** FAIRLIFE***. It is one of the few premium whole milk and 2% milk that is both ULTRA PASTEURIZED AND ULTRA FILTERED which reduces the sugar and carbs and provides a higher PROTEIN. I was lucky enough to find it at my local Safeway. It has a unique grassy smell so do be worried that it smells different than your regular milk. It produces wonderful yogurt.
This is a great suggestion! Our Safeway became "Homeland" a few years ago and I'll look there. Is it organic?
That's what happened to mine. Have you ever tried buttermilk?
Hi Lauri! No - I will try that. I have organic buttermilk that came off of some cultured butter that I made. This will be a fun experiment. Thank you!
Did my very first batch of super gut yogurt. I have yogurt maker with 8 small jars. One quart of 1/2&1/2 made 6 jars. All came out ok, but one jar has air bubbles. Why would just one jar have bubbles?
I have absolutely no idea! They are living organisms. I have had the same thing happen!
@@drdebbieozment Well I've had 3 of the 6 jars now and I mix in a little Monkfruit sweetener and some fresh blueberries. Its a very tasty way to get my SuperGut yogurt. I imagine that that jar might have had a little more or less of the prebiotic fiber in it to cause the bubbles. Tasted the same tho.
U soooooooo beautiful
I make my own Keiffer can I just use this and then the combo of the 2 powders and half in half milk and half in half?
Absolutely! Just use the same ratios. I use Lifeway Kefir from Natural Grocers to make fermented yogurt. It is mild and delicious!
@@drdebbieozment the keiffer has some reletri but not alot..I think will drink the keiffer along with taking yougart..my pills come in soon and I did get the gut and glow capsules as well
@@rooteddinfaithjourney Great! I can really tell a difference by adding the Gut to Glow! It must be the hyaluronic acid and collagen synergy.
@@drdebbieozment Yes I started the Yougart..and not taking as many of the pills as they can be expensive but figure doing both and I did buy the book and am gonna do the other recipes as well..I just showed my machine in last video..Patricia
@@rooteddinfaithjourney Wonderful!
I don't understand by you don't show the products better specifically the L. Gasseri
Has anyone made the coconut milk version of the L. Reuteri yogurt and the end result seems carbonated? I just finished stirring a jar that was freshly fermented yesterday. It bubbled up and tastes a little off. I used a previous batch to reculture this one which was made with new starter culture 2 batches ago. Any idea why it would bubble and taste carbonated?
I hope we get comments that will help you. I have no experience with non-dairy! Thank you for watching! Please join me on my podcast "Vitality Made Simple."
@@drdebbieozment I watched your interview with dr. Davis and you mentioned that he had a discussion group. Would you be able to mention this to him please? Maybe someone in that group has come across this.
@@nutsforthebeach Absolutely! I'll try to ask Wednesday.
@@drdebbieozment oh thank you so much for helping me. I think the yogurt is still fermenting. Not sure what causes that.
What’s half &half ?🤔
It's half milk and half cream! Delicious!
106 is too hot for Kiefer
What forum?
Dr. William Davis has a Wednesday evening forum at drdavisinfinitehealth.com/
why do you drain it!!!!!!!!!!!!!!!! you are loosing a ton of good bacteria, is crazy
I TOTALLY AGREE! I didn't know that at the time of this recording. When you know better, you do better!
I’m sorry you make it too complicated
I agree. Not watching the rest of this. Way too scattered and not following other recipes. I have been watching. Going to stick to the original way to make my first batch.