The recipe that I followed came from the book, “Super Gut” by William Davis, MD. I’ll be sharing the entire process soon. In the meantime, you can find his recipe for L. Reuteri yogurt at drdavisinfinitehealth.com/2019/07/how-to-make-l-reuteri-yogurt-step-by-step/.
After just finishing a batch on the counter I'm deliberating on whether or not to purchase a yogurt maker or another special appliance. My counter yogurt came out wonderful with exception to that it was kind of grainy. I believe I have figured out why and will make an adjustment with the new batch. FYI, I had no issue bringing the milk to 180° in a lot on the stove and holding it there for 30 minutes even though some have said that's the "hard part." Once the mix was finished I wrapped the jar in a towel and that was that until it was time to put it in the fridge. At first it had big separation but in the fridge that changed. The whey rose and blended itself. My yogurt was more firm than yours. I'm thinking it doesn't need set into an "incubator" and that the warmth of the kitchen will be fine. But I really do like the Ultimate Yogurt Maker with the small jars. ps: no matter what ain't nobody gonna find me heading to the gym at 5am. 🤣
@@brusselsprout5851 Sounds like you’ve got your yogurt figured out. I’m constantly questioning every new small appliance that I want to add. 😜😬🫣 And that early morning gym thing ain’t no joke!
My instant pot doesn't have the sous vide program, thus i use yoghurt program, and put a regular glass (not sealed with silicon) and the temperature reach 101.8 F 😊
@@suzananda Thanks for the info! Good to know that you have success at that temperature. Dr. Davis is pretty adamant about the temperature and I’ve been leery of trying it on any of my other Instant Pots that don’t allow for temperature control.
@@Dendrotera1 I eat .25 to .5 cup per day. I don’t know how long it lasts, but it’s quite a while. You may be able to find that information on Dr. William Davis’ website.
Since I don’t want to disturb the pot once I put the lid on, I just trust that the temperature that I set on sous vide is going to maintain. The “little” container is 1/2 gallon.
@@findingmyrootswoolmarketmsMy instant pot doesn't have the sous vide program, thus i use yoghurt program, and put a regular glass (not sealed with silicon) and the temperature reach 101.8 F 😊
The recipe that I followed came from the book, “Super Gut” by William Davis, MD. I’ll be sharing the entire process soon. In the meantime, you can find his recipe for L. Reuteri yogurt at drdavisinfinitehealth.com/2019/07/how-to-make-l-reuteri-yogurt-step-by-step/.
I’ve been making the l reuteri for 6 months straight so far, and it’s absolutely delicious.
@@skipmcelhenny7325 It’s so good!
After just finishing a batch on the counter I'm deliberating on whether or not to purchase a yogurt maker or another special appliance. My counter yogurt came out wonderful with exception to that it was kind of grainy. I believe I have figured out why and will make an adjustment with the new batch. FYI, I had no issue bringing the milk to 180° in a lot on the stove and holding it there for 30 minutes even though some have said that's the "hard part." Once the mix was finished I wrapped the jar in a towel and that was that until it was time to put it in the fridge. At first it had big separation but in the fridge that changed. The whey rose and blended itself. My yogurt was more firm than yours. I'm thinking it doesn't need set into an "incubator" and that the warmth of the kitchen will be fine. But I really do like the Ultimate Yogurt Maker with the small jars. ps: no matter what ain't nobody gonna find me heading to the gym at 5am. 🤣
@@brusselsprout5851 Sounds like you’ve got your yogurt figured out. I’m constantly questioning every new small appliance that I want to add. 😜😬🫣 And that early morning gym thing ain’t no joke!
Mine separated and smells sour. What did I do wrong and is it still good to eat?
Ps: I love your fruit on the bottom presentation. I'm going to copycat you. ty
My instant pot doesn't have the sous vide program, thus i use yoghurt program, and put a regular glass (not sealed with silicon) and the temperature reach 101.8 F 😊
@@suzananda Thanks for the info! Good to know that you have success at that temperature. Dr. Davis is pretty adamant about the temperature and I’ve been leery of trying it on any of my other Instant Pots that don’t allow for temperature control.
Hi,how much you can eat of this yogurt a day and how long it last
@@Dendrotera1 I eat .25 to .5 cup per day. I don’t know how long it lasts, but it’s quite a while. You may be able to find that information on Dr. William Davis’ website.
With the water and the little container inside the instant pot how are you sure that temperature 36c is Fine ?
Since I don’t want to disturb the pot once I put the lid on, I just trust that the temperature that I set on sous vide is going to maintain. The “little” container is 1/2 gallon.
@@findingmyrootswoolmarketmsMy instant pot doesn't have the sous vide program, thus i use yoghurt program, and put a regular glass (not sealed with silicon) and the temperature reach 101.8 F 😊
Berry's means sugar, better to leave that out of your body
@@TheReargunner I’m not afraid of the natural sugars in fresh fruit.
@findingmyrootswoolmarketms berries have the least amount of sugars in the fruits, that's why people on the Keto diet eat it.