Making SIBO Yogurt Reuteri & Gasseri Failures & Separation Discussion
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- Опубликовано: 13 сен 2024
- Read more about making fermented dairy recipes on our blog page.
MAKING SIBO YOGURT:
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I recently purchased a Luvele yogurt maker and and made a perfect batch. I use a combination of 2% milk and 10%cream milk, my choice. I have been in the habit of using whole dried milk as well as starch to support the long 36 hour ferment. I might add that I also use a large dehydrator set around 97 degrees with equal success. If you’re confused about super pasteurized milk no problem just buy regular milk and heat to 195 degrees and hold that temp for ten minutes. I use a double boiler and can heat 2 litres or quarts. I rapidly cool my milk with ice in suitable container and when it reaches 100 degrees just add a starter from a previous batch, pretty simple and foolproof. I’ve made gallons of yogurt using the same method without the 36 hour fermentation. Hope this helps some one,😊
Two things that I think help keep this from happening are heating your ultra pasteurized milk or half & half to 100 degrees. Then add some to the prebiotic and mix, then add the yogurt starter and mix, then add that to the rest of the heated milk and mix. I have never had a separated batch.
That's great, thanks for sharing : ))
Use half and half. Less separation. More like greek yogurt texture
Thanks for your feedback.
My first batch is watery. The taste is bitter. I saved back some of the first batch and trying my second batch today.
Thanks, let us know how you get on with the next batch.
I made my first batch using 3.25% milk. Like kefir but a little lumpy texture. Enjoyed the taste, though.
For subsequent batches how much of a previous batch should be used? Can't find this info easily.
Thanks for your question. Its recommended to use approx 2 tablespoons for the next batch.
Guys. Why aren’t you adding the third bacteria….basilis quagulans ? Wasn’t Dr Davis idea to balance the three bacteria in one Yoghurt ?
Hi, there are many different probiotics and combinations, there are no fixed rules on what to use and make. It is still all very new and we are all learning.
If you have bought the l reuteri and L gasseri seperatly and have already made a batch of each can you add them together to make a batch of the Sibo fermented milk so I don't have to make them separate?
Hi there, yes, this is actually the recommended way of doing it. Here is a link to our recipe ruclips.net/video/uWfchX5TuT8/видео.html
I would like to see a video of L Reuteri Yogurt made with coconut milk and cutting edge culture starter.
I love the Luvele yogurt maker
Hi there, glad to hear you're enjoying your yogurt maker. We have tried coconut milk a few times, but have not had a lot of luck with it and the reuteri probiotic unfortunately.
Hi there, I have SIBO and would like to try making this yoghurt but one of the first things my nutritionalist told me to stop drinking was dairy milk - cows milk - but Dr Davis uses cows milk for his anti SIBO yoghurt - I am confused?
Hi there, we cannot give personal dietary advice sorry. Some use coconut milk, but we have found this to be more challenging to make when using the SIBO probiotics like reuteri etc...
I believe it is the lactose in dairy that is not advised for SIBO. Fermenting yogurt over 24 hours, in this case 36 takes care of the lactose making it ok for SIBO. I am not a doctor but this is my understanding after using diet to manage my SIBO since 2009. The SCD diet is a good guide.
Has anyone experienced their L.Reuteri batch coming out very sour tasting and with a pungent sour smell?
Yes, I just figured that was normal?
Yes, my last three batches were nasty tasting (sour, pungent, tasted nasty) and LOTS of separation. It looked curdled. Very frustrating. I use 100% grass fed half n half. Follow the recipe exactly.
@@tamlalaland3777 After a couple months experimenting I think I kinda fixed the yogurt issue….fingers crossed 🤞🏼
1. The lid of the Luvele Yogurt maker absorbs all the smells or odors. I have tried cleaning it in several severe ways to make the smell go away.
I tried soaking it in apple cider vinegar, tried soaking it in Everclear grain alcohol 🤣….soap, water, dishwasher.
I learned to stop using the lid….now using a small piece of Saran on top.
2. Made a fresh new batch with new cultures.
3. Heated my half and half cream to 190 and held for a few minutes.
4. Using only 1 Tbls of inulin
👏 My beautiful L. Reuteri yogurt does not stink anymore or taste like stinky shoe.
Hope this helps someone out there…..it’s all those small pleasures that count these days.
Blessings
@@manningscout Hi. I’ve just received my Luvele Pure Plus Yogurt Maker and I’ll be making my first batch soon. Please can you let me know whether you’re referring to the saran wrap being applied to the glass jar (replacing the green flexible silicon lid) or the rigid clear lid that covers the whole unit? I assume you’re referring to the green lid on the glass jar itself. I’d quite like to avoid the sour taste and smell you describe.
Also, is that 1 tbsp of inulin powder per 2 litres/2 quarts (the maximum the glass jar holds)? Any assistance would be appreciated.
@@alexjamesart I use Saran Wrap loosely on top of the glass jar that the milk goes in instead of the silicone lid now.
The silicone lid that I have is still holding a sour smell after many attempts to clean it.
I use 1 tablespoon of inulin per quart.
So far….so good….without the sour taste and smell🤞🏼