Podcast Episode 226: How to Make Yogurt with L. Gasseri
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- Опубликовано: 6 фев 2025
- Lactobacillus Gasseri species is super important in the world of intestinal microbes. You might just think you can take a supplement with L. gasseri and accomplish the task but that's not necessarily true. Supplementation in pill form isn't always optimum since they can open up in places where they shouldn't and cause all kinds of problems. Making L. gasseri into yogurt is the body's preferred method of delivery, and gives you huge CFU counts. Tune in to learn more.
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Warmly,
❤Donna❤
Ive always struggled with my sleep but after eating lots of L.Reut on a daily basis for the last three months I can safely say that I’m sleeping like an absolute bad boy.
I hope it does the same for me.. I never sleep good😢😊
Great to hear this. I couldn’t eat much dairy for the last few years. It caused sinusitis. I switched my diet to carnivore and at 14 months I can finally have dairy without health issues. I made a first batch of the l reuteri (not even the original strain) and my sleep became very deep with vivid pleasant dreams. I love it!
Good video! I’ve been making Davis’ L reuteri dairy for over 5 months so far, and haven’t missed a day, other than when I fast. At 53, I’ve noticed muscle gains, deeper sleep, more dermal collagen, etc. Definitely a game-changer with health.
Which brand / strain do you use?
@ I use BioGaia brand lactobacillus reuteri. It contains strains 6475 and strain 17938.
Just for anyone who has a regular instapot with the yogurt function and nothing else. I make L. Reuteri in it. Half and half in quart jars and a few inches of water at the bottom keeps a steady temp of about 97 degrees for my yogurt. I heat my half and half up to 97 degrees to mix everything well. Then don't cover the instapot except with a plate otherwise remove the lid occasionally or leave it cock-eyed so heat escapes. I just check the yogurt temps regularly to determine if i need more or less lid.😊 Hope this helps somebody that can't get a new instapot or drop over $100 on a great yogurt maker right now. 😅
Thank you ❤
What do you mean when you say "a regular instant pot"
@@inthevortex-de1rh one that doesn't have the added feature of a soux vid.
Don't you get the "lid open" alarm? I opened my older ip-duo to test temp and saw that message. I read instructions and it said if you press the yogurt button repeatedly, you can get a low setting. The temp was 106 compared to 110 on normal, which is the default. Hopefully 106 is not too hot. Dr. David says 110 and I er kills the l reuteri.
@@nathalierey7663 i don't get any alarm on mine.
I can definitely vouch for the deeper sleep with L. Rueteri! I have struggled for years with sleep and never remembered any dreams. Now I sleep so hard and dream a lot!
Great to share this piece of information. Have been having issues with sleep lately. Do you just take the L. Reuteri tablets or when it is used for making yogurt?
@@nanapoku5259 I made yogurt with them 😁
@@nanapoku5259use the tablets to make a batch of yoghurt. Once you’ve made one batch you can use a couple of tablespoons of the last one for the next one.
I have also found improvements in my sleep after eating L-Reut daily for a couple of months.
@@nanapoku5259Hi, I’ve also noticed the benefits of sleeping better. I was taking HealthyBiom
Lactobacillus Reuteri capsules x4 before bed which was 10 billion cfu. But now I started making the yogurt and noticed my sleep is even better than was than the capsules. So the capsules are good but the Yogurt is better
How long did it take?
After literally months of planning. Buying the culture and better Instant pot and silicone thing and glass bowl. I went for it Monday night. An inch of water and plastic over the bowl. Used quart half and half. 10 of the Reuteri pills and one Biothin pill because I had them. Set for 36 hours. Came out almost perfect. Temp checks were around 102. Tastes like sour Cream
Was the better instant pot the one with Sous Vide?
I appreciate your passion and it's clearly from the heart. I wholeheartedly agree that aging doesn't need to include illness. You and I are about the same age and I too am looking forward to aging in a healthy way. You are making an important impact on many lives. Thank you, Donna.
Awesome i used half and half ! Waiting for the result. 😊
I don't see any where your yogurt maker type is listed?
I don't care for your cover for your videos. I like the view of person speaking and showing items involved in the process.
me too this flat screen without seeing you is very alienating.
Made first batch Lreuteri in the luvelle 4 ceramic cup/bowl maker and it came out beautiful
So excited
Next will play with coconut recipe
I may need to purchase the bigger Luvelle system as I like the stability of the product to hold steady 100 and it offers 24hr clock
I’ll will try L Gasseri too
Thx u!!!
I too have the Luvele yogurt maker and made two
Batches !
But the temp
Never reached 100* stayed at 97* for 37 hours.
My first batch was absolutely perfect but the second had liquid on the bottom so I didn’t know what to do and stirred it up and left in the fridge for 8 hrs which did firm up but had a slight lumpy texture which reminded me of cottage cheese.
I remember hearing that consequent batches would be better and better but my first was perfect.
🤷♀️
I love this yogurt.
I made my 1st batch in our hot tub. It sits outside at 97°F day & night. I double bottled so no leaks would get into water. I just want to feel better. I can feel action in my belly.
You never got around to showing how to make yogurt with L. Gasseri. You should change the title on this one.
If you listen to the whole recording it says it is pretty much made like L. Reuteri. When you click the “more” in the description it provides a link to click on, the very first one where it says “check this out”. It explains so much and goes into detail everything you need to know to get started and then some.
@@gailneedham9930 I see…, Okay, I’ll check. 5 other people gave my comment a thumbs up so I’m not the only one who missed it.
@@jmseipp that means you and 5 other people do not know how to navigate RUclips.
@@MizAngelWolf Your comment reveals that YOU lack critical thinking skills. And your reading comprehension skills are nonexistent. Why don’t you re-read my comment. Get someone to help you to understand since you aren’t able to comprehend simple, basic things.
I followed the link & I still don't see a recipe.
Can you make the yogurt in same mixture using both strains , the gasseri and rueteri
I would love the L gassari cottage cheese recipe
Donna has great information! God bless you
You forgot to tell us how to make it!! 🤣🤣
Hi, thanks for your videos. I tried Dr. Davis' process with a couple of tweaks 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. So, we followed Dr. Davis' 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 pot water temp, which was 105 and the milk in the jars at around 104. At 36 hours after removing the jars and checking the temp, the "finished" dairy was 125 degrees!!!! We killed our very first batch. We are very bummed but realize it could be any number of things. Maybe as the dairy hardens in the jars it retains more heat? That's all I can imagine happened. I thought the sous vide method was going to work wonderfully since others on YT did this. I notice you recommend (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!
Seems like you either have a bad sous vide or aren’t setting the temp and time properly. I made several quarts of L Reuteri “yogurt” with a wand sours vide (no name product from Amazon); I set it to 100 degrees and put it in the water bath, an hour or so later it had stopped bubbling so I knew it was up to temp and I checked the water temp; I checked the water temp with a digital thermometer and it was 102 even though the SV was set to 100.
So when I put my jars of milk mixture in I set the SV to 98 and it kept the water bath at a perfect 100 for the entire 36 hours.
@@followme8238 Thanks, we're on our second or third batch with the same sous vide wand and it's set at 104° Last night's finished batch, temp inside Mason jar was 102° so I think we're good. It's been a mystery while the very first batch went to 125° but I love using the sous vide instead of the Instant Pot Pro.
I killed my first batch today, fb has a few instapots with the temp dial for like 40 bucks so I’m just going to do that
This is the stuff I need! Got the yogurt maker and about to order the starter kits from your site 🎉
I just bought the meuller one for 25 bucks on amazon but it doesn't have temp setter just an on button. It feels like it's hot or v warm rather and Its not supposed to go above 117 F but... was wondering which one did you get and if it worked .. set the yogurt or did the bacteria die. After 8 hours it is still liquid. but i only put lreuteri in it and that takes 3 days?
Caroline,
Try using a thermometer to determine the temp. 36 hours, not 3 days, dear.
Caroline I heard a Dr Davis video where he said that L- Reuteri dies at about a 107° temp. I was glad to here that because the Instantpot I have does allow a temp of 104° 36 hrs or 1 and a half days is anohr way to think of it.
Hope I can learn to do this!
How long does each batch last in the fridge
Incredibly useful content Donna, thanks a bunch ✨👌 Have a batch going in my luvele as I write this, only a few hours to go 😋
I thought this video showed how to make the yogurt! Where is the recipe? Does anyone know? I want to learn how to make!
Find a video for making L Reuteri such as Mary's Nest. The process is the same for both except that L Gaseri requires slightly higher temperature at 107°F. Both are cultured for the same length of time at 36 hr.
Question. Since L. Gasseri & L. Reuteri have the same time and temp requirements, is there any reason why I cannot combine them and ferment together?
Yes, you can make the reuteri and gasseri together. Use 1 capsule of the gasseri with the reuteri mix and prepare as usual.
I use a Sous Vide circulator set at 100 degrees to make my “yogurt” over 36 hours.
Prisoners would call it a "stinger". Lol I just learned what a sous vide is and that instantly came to mind.😂
Wonder if this is helpful for ulcerative proctitis?
Hi Donna, I'm your new subscriber, I'm from Switzerland, help me, I have a question, I made the first batch with coffee cream and it didn't separate, I also made it using half cream and half milk, it didn't separate either, I made it using raw milk, I did the boiling procedure and it also didn't separate, I made it in the yogurt maker with the indicated temperature and time, now I make it in the electric cooker in sous wide mode, and no batch separated, and I've watched a lot of videos and the first batch always separates. Am I doing something? wrong ? I would really appreciate it if you answered me❤❤❤❤
where do i buy gasseri for yogurt
Hello Donna, I can only find the baby version of the BioGaia L Reuteri formula… do you think this will also work?
Yes! That’s the one
My first batch of L. Reuteri separated and flowed over the tops of the jars into my sous vide machine. It looked more like cottage cheese and it smelled. I never could talk myself into making a second batch. I do like your Yogurt Plus. I wanted to watch this video to try it again.
The second batch turns out great with starter from the first batch.
That's too bad. It's common the 1st batch is off but it's perfectly edible and full of cultures. Using 1 or 2 TB from what you had to start the next batch is ideal. Seems like the "native" cultures behave better than what's been dried and "on hold".
@@CokoLanoixwhen we make the second batch, do you need to add more insulin for second batch to feed of off?
Inulin
@@annemcauliffe8104yes, use inulin on all future batches. It feeds the starter.
I just made a batch with UHT 10% with 10 reuteri gastus pills and 12 l. Gasseri that I sprinkled into the mix along with 2 tbs insulin. It is not working! Every other batch has worked. What have I done wrong?
I have my first batch going in a large stock pot with my sous vide. Ready to come out in an hour and a half. It looks perfect! I can’t wait to try it. The temp on my Sous Vide is 101.
What brand sous vide and where did you buy? Shopping…
@@nhwoodscycle Sansaire is the brand I have. I got it from Amazon some time ago.
It needs 36 hours to grow the bacteria to billions
It needs to be 36 hours fermented for the high cfu
Do i make the l gasseri just like i make the l reuteri?? I dont think uou mentioned how to make it
I've come across your extremely, informative videos recently and noticed that your videos featuring you are years old. All of your newer ones are of a talking glass vessel. I and others would be interested to see how you have gracefully aged due to your diet and lifestyle.
Thank you for your time.
Richard in Florida
Demonstration is required
Question! I just made the L Gasseri and it's so mild. I used inulin instead of sugar to make it. Is it still ok? Or do I need to use sugar for it to ferment properly.
I made it but it only tasted like thick heavy cream. It had seperated lika butter on the top and fluid on the bottom. It dosent smell bad ether just like hevy cream. It was a bit souer and verry thin after mixing it. Did i fail? Other ppl say it smells and dosent taste good thats why am thinking i did something wrong. Because mine is the opposite
In another video about making l reuteri cultured milk, (F them, I'm gonna call it yogurt ;) ) they said use 10 tablets for 1 quart of milk (half & half milk) + 2 T of inulin. If I also add l gasseri, add 10 tablets of that as well for the quart of half& half milk? Is the 2 T of inulin enough when combining these 2 probiotics?
Great information what temperature do you make to Sibo yogurt at because it combines all three probiotics
100 degrees
Can we purchase your starters in Canada?
Can I use Psyllium husk powder instead of inulin? Just wondering. Thank you
Is it possible to increase CFUs in milk kefir by combining it with making the L. Gasseri and L. Rueteri yogurt, or should they NOT be combined? Looking for a "one food that combines everything"! (Looking for a one-stop-shop"! 😆 )
you ever try this? adding the l rueteri to kefir?
Thank you for your podcasts! Do you ship starters to canada? thanks for any help :)
I have been making youghurt for decades, and recently started making L. reuteri fermented milk. I found it has very strong cheesy smell and seperated so much. This is due to the long fermentation and consequently low pH, which causes the milk proteins to coagulate. I like your video and the fact that you reassure people about the smell and the separation. Could you please suggest where to get the L. gasseri starter culture? Thanks!
I got mine from Amazon.
She has it on her website
I have been making Kifa for about four months. Do you really need to make another yoghurt? Could you add this strain to Kifa?
Can we keep aome of the cultures in the freezer for future use?
Some guy said he freezes his 1st batch in 2tbs in ice trays.
Where is the recipe for gasseri? Your recipes on your website says listen to your webcast----which is how I found out about the Lg yogurt??????? I don't use Instagram etc.
Hi Donna 😊 I have a question, I make SIBO yogurt or l reuteri yogurt with 2 tablespoons of the last yogurt I made and 2 tablespoons of inulin. After 24 hours at the most it is already set. Is it really necessary to ferment it for 36 hours? My SIBO yogurt smelled strange after 36 hours, I didn't have the feeling that it was edible. I have the impression that it is enough to ferment it for 24 hours. What is your opinion? Sorry for my bad English.
Best wishes from Germany. Sigrid 💝
It’s the final 10 hours where you have the real amount of growth in the bacterial count. It doubles every 2-3 hours.
Use less inulin. 1 tbs.
Also, if it goes to curds and whey, use the curds as a cream cheese mixed with spices. Yum.
If you ever have the intuition its not edible don’t eat it.
But when you get a good batch freeze cube of it for future inoculation it works!
Can we have any contraindications on dairy fermentation-- especially histamines!
I have Histamine issues for years. I started out slow on the yogurt and Kefir...I can yell my Histamine is there diluting this process..but I don't care, I want to get better so I am sticking with it and not giving up!
I also have histamine issues and am pushing through so I can hopefully cure my SIBO. So far it hasn’t been too bad. I eat a large spoonful in the morning and another at night. Starting off slowly seems to be doable.
Thanks for sharing. Where can I get the starter culture for both these lactobacter's?
it seems nobody bothers to monitor the questions.
Can’t wait to get my orders. LOVE L.R. Curious has anyone figured the calories in these/per 100 mls? Have Everything ordered for sourdough bread. Except your cultures. Anxious to finally make it. All your tutorials are great. Happy to have done the full version. Btw : you don’t look your age. Looking in 40’s
One would expect the video to match the title: “How to Make Yogurt with L. Gasseri” BUT IT DOES NOT.
I have been making Reuteri for a while and love it. I made a batch of Gasseri and I find it disgusting. It sort of taste like chese, but very unpleasant. Did I make a bad batch or does it just have a different flavor that may not suit some people?
No it should taste pretty good. Maybe a bit more sour. But tasty
All good... I bought into this L. Reuteri hook, line, and sinker and now am suffering from elevated histamine production. You really ought to give the heads up on this side effect and how to combat it or how to keep the histamine balance.
I see she has not replied to this....thats a very concerned comment that should be addressed.
It caused high histamine for you? You have to check your dna with 23 and me. You may have mutations.
@@AntonioLiberato08 I doubt it's a mutation... rather a weakened condition at the time due to stress. My point was that all-rounded information ought to be forthcoming when promoting a food type, caveat and all. I've learned since that all aged foods have a higher count of histamines. This is an important detail to pass on in relation to fermented foods so that people are informed, which I assume should be the main motivation for creating content.
I am so grateful for the generosity of information offered on the net. This war on our populations has really been tea hing me self reliance. Taking personal responsibility for our own welfare is a new concept for us brain washed Rockefeller/Flexner indoctrinated. Your contribution to knowledge about histamines and fermented foods is appreciated. Your criticism is not. It's immature and contributes nothing but ill will.
@@hanagloriaedelblum5693 Hmm... sishrac's critiquing is immature despite contributing knowledge and your critiquing with no particular grounds is to be considered mature?
Has anyone taken this cofermented yogurt long enough and what benefits did you experience if any, just curious
Hi there. If I want to make 2 ltrs at a time, what quantities do I use ? Thanks in advance
Donna, So if i make a batch of the L Gasseri and one of the L. Reuteri....would it be ok to take a few spoons of each daily of each? Or how much would I take if that isn't enough? Just not sure if both are needed. Which one is really good for Candida? I have gastro issues and Candida, I heard you should start slow taking it. How much do you eat daily?
Do you know what strain of bacillus coagulans to use?
Dr Davis gives the strain number in his book ‘Super Gut’.
I believe it’s strain 6086
hello Donna, can we make make it dairy free..ex( ripple pea milk)
I used instant pot yogurt function (temperature can't be adjusted) to make the first batch, and it came out perfectly, no curd and whey separation. It solidified at hour 24. I used a temperature probe to check the temperature at different time, which ranged from 96~99, mostly on 98. I'm not sure if the temperature probe is accurate. But at that temperature, it runs the risk of killing the L Reuteri. How do I know if my L Reuteri is still alive?
I think it’s the tang.
great tips, ordering a luvele right now
Helps me sleep like a baby but I gained weight like the blueberry girl in Willy Wonka, still taking it bc I need SLEEP after 6 years of no sleep.
Fat or muscle? Weight doesn't mean much lol
Can I make with organic valley whole milk?
I'm curious to know if you find Lactobacillus Gasseri or Lactobacillus Reuteri more beneficial for deep sleep?
I have had both.Reuteri is much better.
Whenever I make my super gut yogurt with 2T left over yogurt from an original batch or after it separates into curds and whey about 80% of the time - super frustrating. My last batch separated by hour 15 so I took it out of my Luvele. If it starts separating does that mean I have all the high bacteria counts still even though it didn’t reach 30-36 hours? When I make the 1st batch from the packets it always comes out perfect for the 36 hours. I’m wondering if I should skip the prebiotics because it’s feeding too quickly? I’ve ruined so many batches. I don’t like the taste as much when it separates either.
Use only 1 Tbsp of prebiotic
Do you know anything about L. sporogenes for increasing bone density???
Which bacteria is good for skin problems?
Please, just show a video of step by step HOW to make the L. R. and the the L. G. yogurts!! You can talk while doing it. I’m in utter confusion & frustration watching to a talking cup.
Where's your info on the yogurt makers? I just purchased an Instant Pot Pro, which appears to have a variable temperature control. I'd like to see your recommended devices.
I want get your Magnesium That you are talking about
I’ve just started making the gasseri and it’s causing intestinal issues, just wondering if that’s normal at first. Will it go away?
Yes
Someone else talked histamine elevation.
Do you drink kefir and / or milk?
How much different is this in comparison with the process of making a kefir? Because I have been doing it for over 10 years just normally at a room temperature at 20 degrees Celsius in a glass coverd with a cloth and I controlled the speed of growth and flavor by simply how much of kefir grains I put in the cup... usually it took 3 days for a new liter of kefir using a handful of kefir grains.
So basically my question also is, can I simply use let's say 20 pills of the culture instead of 10, and then simply make the yogurt at a room temperature for 3 days or so?
Hi Can yu tell me if your kefir is 3days old in fermented is it ok to drink if tart.
Yes
Can you use goat milk?
Please talk about making it in skim grassmilk. I would like to be assured that Lreuteri & Gasseri are present (whatever the consistency)
You don’t have to answer but I’m curious why you want to use skim milk?
Does anyone know how to make yogurt L Fartieri?
This will help
hi all I made this L Gasseri as a health food for my gut. and think i over did it... and then stopped eating it.. now im going back to making it... but will eat 1/2 cup 2 times a week, rather than every day... i did experience help from eating it. I tried to make it from coco nut milk but it just did not work out... i do the Indigo Nili way of making it... with L reuteri, L gasseri aand another one... but it works.100 degrees 36 hrs.
thank you for the tutorial. I have a question. The first batch from powered culture of l. Ruetri always separates for me. My second and third batches subsequently are perfect. The fourth batch this time is good but slightly slimy. My research found information it could be yeast contamination from yeast in the kitchen or it’s cultured at too low a temperature. I warm it at 98 in the sous vide, should I use a higher heat?
I've been doing my Reuteri sous vide @ 99 , 2/3 UHT cream 1/3 UHT w/ inulin, 36 hrs, initial batch from 10 crushed Biogaia tablets. It always separates, but I strain in the fridge 4 hours and add back some whey if it's too much of a cream cheese thickness. Took about 5 batches to achieve consistency. Hope this helps?
@@orinapee7901 thank you! How about if it turns out a bit slimy? Has that happened to you?
@@LindaShum I haven't experienced any sliminess. I do sterilize everything because with monoculture milk ferments you only want the one microbe.
@@orinapee7901 good advice! I am a sourdough baker so it’s possible I have some yeast cross contamination!
I just had delivered your packets of l. Gasseri. Make the yogurt and all I got was curds and whey. More whey than Curds and it had a very strong taste. I used half and half ultra pasteurized and homogenized, 2 tablespoons of I inulin. I just bought a levele yogurt maker. What happened and can I still use it. I’ve been making l. Reuteri for months, no problem. So disappointed. Please reply.
Maybe it got hot on the way to you.
i love yogurt
I would think if you are good with a bunch of other microbes already, then the effect would be less for L. Gasseri
Does lruteri help cdiff
It probably depends on why the person is overweight as to whether it helps the person lost weight. Maybe those with great diets and exercise but still overweight might find gasseri BNR17 helpful.
I’m having gas, bloating, stomach pain, and diarrhea after eating my first batch of Sibo yogurt, is this normal??
Yep. It's called a Healing Crisis.
@Reese Daniel I am ordering a yogurt maker and the starter kit from Donna. I've wanted to try L. Ruteri for a while but am going with the SIBO starter because my boyfriends stomach is a mess. He's had many health issues over the years requiring antibiotics. Do you have any suggestions on how much he should try to start with. I'm afraid if he were to have a whole serving he'd experience these side effects and completely swear it off.
@reesedaniel5835 it might not be though.
I have a Luvele yogurt maker and made my first batch of L Ruteti which came out perfect 🤩
I then took two Tbs of
yogurt along with 2 tbs of Inulin to start my second batch-followed all the directions and
Fermented for the 36 hours but this time was liquid on the bottom 😢 I was disappointed and did not know what to do -
So I stirred all up and put in the fridge.
It’s thickened but had a lumpy texture😅
I need some advice on what to do to get it perfect again
Thanks so much
Use half as much prebiotic
@@kalbic if you don’t ferment it the proper amount of time, 36 hours, you won’t get the high bacterial counts she talks about.😊
@@kalbic You give bad advice.
@@kalbic I'm brand new to this, as in I haven't even made one single yogurt yet. I just started learning and watching videos 1 day ago, (at the time I commented). I already learned that it takes minimum 30 hrs for the real benefits to start in the strain we're talking about here. When you tell people to pull it at 24 hours, I believe that's bad advice. You have two years experience at this, you ought to know better.
Help! I've got my yogurt going and the electricity went out twice in a storms. I'm guessing it was out for at least 4-5 hrs. I decided to turn it back on, it's going now, but I'm unsure if this will end up being a bad batch or not. Anyone with knowledge of it not staying at a steady temp? Will it still be ok!?
If it separates into curds and whey before the 36 hrs mark, does that mean it's done? I think it only took 24 hrs... if it goes too long g I'm worried it might not have enough for the bacteria to live on?
William David said that the last few hours (of the 36) are when the L. Reuteri exponentially populates.
Has anyone had their yogurt get really sour/tart by the third batch? Almost inedible. I used store brand half and half instead of organic. Could that cause the sourness?
I heard in another podcast that this can be remedied by using 1 Tbs of prebiotic (inulin or whatever you’re using to feed the bacteria) instead of the usual 2 Tbs. If it’s sour, it means there’s too much “food”.
What l gasseri strain ? My book is not here yet
@patlopezartrestoration4855
3 minutes ago
I made yogurt with Seed's DS-01 Daily Synbiotic from the company Seed. Following the same formula from Dr. Davis but using only one capsule. It came out perfect. But there was a small spot that had a VERY light lilac color. Since it is a prebiotic too, made with pomegranate maybe that's what that color was? I scooped off that lilac color off which was very thin and saw that the rest was perfect.
When making I cleaned everything very well, I even use 99% alcohol and heat sterilized everything too so I doubt that it was contaminated .Still I did not eat it. I was thinking of remaking it to see if it that lilac color pops up again or not. Any ideas??
I wish I could buy this,
it probably is beyond my capabilities.
I tried l reurti yogurt but after few days I stared having pain in both arms and hands. It could have hightened immunity. It is sad that i have to stop talking it.
I dont understand half and half , has it to do with fat?
"Half and half" is American parlance meaning half whole milk and half full cream.
I have tried making Lreuteri yoghurt about 5 times and I just get whey and curds. I have tried Dr Davis’s method and then twice with the culture from you guys. I use the whey and I can make Sibo yoghurt but Lreuteri doesn’t seem to work for me. I use the instant pot duo which has a sous vide function, so I know the temps should be correct.
I called the Instant Pot company and was told that the sous vide setting temp is 135* (or 138, can’t remember). The yogurt on medium is 108*. When I make yogurt, I do not put the lid on, instead, I use a plate that covers the metal liner. This allows the temp inside to escape a tad and keeps the yogurt from that higher temp.
My IP on medium at 107 with the IP lid.
@@hildachacon001 I use a plate instead of the IP lid. The temperature of my yogurt at the end of 36 hours is just slightly over 100°.
I purchased the Luvele yogurt maker a few years ago and it works perfectly every time. Never had a failure.
I can change the temperature on the sous vide setting to exactly the temperature I want. I set it to 100 for Lreuteri.
sachet is pronounced sash-ay.
I got a lot of UTI s that I got this .
😢my L Gasseri came out at 111 degrees smh! Is it ruined
I have not been happy with the taste of yogurt. Everyone says it taste great so why does mine taste so nasty?
There’s no sugar
You talk about how much you like the certain equipment you are using to make this yogurt but we can’t see it!!!