Hi Sweet Friends, Learn How to Make Instant Pot L. Reuteri Cultured Dairy, which is a Homemade l. Reuteri Yogurt that's also known as Super Gut Yogurt. ➡SUBSCRIBE to my channel: ruclips.net/user/marysnest ➡WATCH NEXT ruclips.net/p/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa ➡➡➡Preorder Your Copy of my new book, THE MODERN PIONEER COOKBOOK, at marysnest.com/my-cookbook/ ➡My RUclips channel's Home Page: RUclips.com/MarysNest 🍎RECIPE: marysnest.com/how-to-make-super-cultured-dairy-with-l-reuteri-in-the-instant-pot/ ➡TIMESTAMPS: 0:00 Introduction 9:57 Equipment Needed to Make Instant Pot L. Reuteri Yogurt 14:10 Ingredients Needed to Make Instant Pot L. Reuteri Yogurt 22:58 How to Make Instant Pot L. Reuteri Yogurt - First Batch 46:42 How to Make Instant Pot L. Reuteri Yogurt - Second Batch ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡FREE HEALING PANTRY INVENTORY LIST: marysnest.com/how-to-stock-your-healing-pantry-and-create-an-herbal-medicine-cabinet/ ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin ➡RELATED VIDEOS: How to Make L. Reuteri Cultured Dairy in a Yogurt Maker: ruclips.net/p/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa How to Make Assorted Cultured Dairy: ruclips.net/p/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa ➡POPULAR VIDEO SERIES: MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING SERIES: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y THE ULTIMATE PREPPER PANTRY SERIES: ruclips.net/p/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc HOW TO MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES FOR MODERN PIONEER LIVING: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd ▶RECENT VIDEO UPLOADS: ruclips.net/user/MarysNestvideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳ MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest to equip your Traditional Foods Kitchen. ✳L. REUTERI YOGURT MAKING SUPPLIES: L. Reuteri tablets: amzn.to/3JIIAnF Prebio Plus: amzn.to/3mNpg0r Jerusalem artichoke inulin: amzn.to/3Fv1Wv6 Chicory inulin: amzn.to/3yINlIv 8-Quart Instant Pot Pro: amzn.to/3rWWuNH LynTorin Yogurt Maker: amzn.to/3Fy1EDs Suteck Yogurt Maker: amzn.to/40gxEUF 8-cup glass measuring cup: amzn.to/409SDZX Measuring spoons: amzn.to/3YSEEpJ Magic whisk: amzn.to/3yKv2CR ✳RECOMMENDED READING: The Modern Pioneer Cookbook: amzn.to/3MBU8fo Nourishing Traditions: amzn.to/2PLIXTG Super Gut: amzn.to/3mPhe7i Cultured Food for Life: amzn.to/3LvGiKX Cultured Food for Health: amzn.to/3mXVKFv ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from Lehman's, Mockmill Grain Mill, Masontops, Cultures for Health, Farmhouse Teas, Survival Garden Seeds, Redmond Real Salt, US Wellness Meats, and More! ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest Twitter: twitter.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching! Love and God Bless, Mary
Please I beg you to help me. I tried to make it with dairy but I developed a sensitivity to dairy after food poisoning and although I made it I got so sick i couldn’t take the yogurt anymore but I know I need to fix my gut. Is there a dairy free alternative? Please 🙏🏻
Watch Donna Schwenk's videos and see her shop for the strain and questions and answers. Short: self-made coconut milk will work best Get well NOW! @cghrios783
This stuff is great for fearful dogs ,it helps them gain courage and bonds them to your family better ,due to the Oxytocin content , my rescue pooch loves it
@@ooohlaa13 I think if your CAT love it, this a good validation ! But not overdo, just a little TBSP for its little belly. Normally, wild animals already has L.Reuteri in its gut, no more for humans with moderne lifestyle, and may be their Pets too.
One more comment, it might be here, but I didn’t read all comments. When you start the yogurt, make sure to know when it will finish 36 hours later. The first time I made it the time was up at 1:00 AM! Starting early morning or 6:00 PM seem to work for me ! 😊
I have been using my instant pot on sous vide function. I put a rack inside. Fill it with 100 degree water to about halfway up stainless bowl. Put in an old glass mixing bowl from a stand mixer, have found several at Goodwill. Put about 1/3 cup of previous batch of yogurt, heaping teaspoon of potato starch, mix well, add organic whole milk from Costco, about 6 cups to within 3/4 inch from top. Mix. Put a saucer on top. Close and set to 36 hours, 100 degrees. After the first batch from the prebiotic pills, all other batches turns out perfect every time, no separation of curds and whey.
I have successfully made l. reuteri cultured dairy with an instant pot rio (no exact temperature control on ferment setting) 3 times now. The "low" temperature setting on the yogurt/ ferment setting works perfectly. I fill up 4 pint jars halfway with the dairy/culture/inulin mixture with loose plastic lids, and add the jars and a couple inches of water directly to the pot. The temperature stays lukewarm, and everything turns out well. I'm making more later today. :) From what I can tell so far, it has really helped my family's health, especially mine with hashimoto's.
@@alert1006 Hi, I just wanted to know if you also follow his 4 week program (which is in his book, that I got from the library), which I am not willing to do. But I would like the benefits of this super Yogurt. :) Do you feel any different after 12 days of eating it?
Hi Mary. Thanks for this great explanation on how to make L. Reuters cultured dairy. I completed my first batch today and wanted to share my tips. The yogurt turned out amazing. No separation at all. Before jumping in with the super yogurt, I made a batch of regular yogurt. I make yogurt weekly using my Instant Pot yogurt function, but this time, I decided to use the Sous Vide function. I used one of those Instant Pot silicone lifting slings and a large glass mixing bowl with straighter sides since I use a half gallon of milk each time. I wanted to keep the vessel off the IP liner pot floor and have space for circulation of water all around that bowl. After first heating the milk to 180 degrees and cooling back to 110 before adding my starter, I set my IP to ferment for 8 1/2 hours at 110 degrees. Throughout this fermentationI kept checking the water temperature to make sure it was actually 110 degrees. The yogurt turned out great just like when I use the yogurt function. Now I was ready to make my L. Reuteri ferment. This time I used the Ball quart jars like you did. I placed them on the same sling into water that came up to the level of the half and half in the jars. Before lowering the jars, I set my Sous Vide function time to 2 hours and the temperature to 100 degrees to get that water bath to 100 degrees BEFORE putting the jars in. Once the water reached 100, I then added the jars, reset the Sous Vide time to 36 hours and started fermenting. Throughout the fermentation, I checked the actual temperature to see if any adjustments were needed. It remained stable the entire fermentation time. Next time, I’ll make a double batch using the same large glass bowl, which I’ll cover. I also found that it was MUCH easy to mix the crushed tablet/inulin mixture with the half and half initial mix to warm the half and half first, being careful to not exceed about 95 degrees. Everything mixed in nicely once I did this. I have an 8 quart Instant Pot Duo Plus for anyone who may wonder.
Susan, thank you so much for sleuthing this out! I was getting discouraged trying to find a kitchen gizmo that would work, after finding the yogurt maker I bought couldn't adjust temp, even though description read adjustable temp control. Grrr!😂 My IP Duo + does have the su vide function so I'm plying with it now, and will use your method. Again, so grateful!❤
Oh Sweet Mary! You are such an amazing teacher! You are so thorough and kind in sharing information with others. I have learned so much from you over the years. I’m really excited to get your book! Thank you for the wonderful way you choose to live your life in service to others. I pray that you are blessed above and beyond all that you can even think or dream of. ❤🙏🏻
@@MarysNest Quick ?? I normally buy kefir and one gallon whole organic milk Warm up milk room temperature and pour half kefir and all milk And wrap in blanket for one night Next u will see Is that ok with kefir ??
I make a gallon at a time, which lasts about 2 weeks for my husband and me, at 1/2 C. per day. I don't have the right kind of Instant Pot, so I use a sous vide and 4 quart jars in a tall soup pot. My lowest setting is 104*, which I assume is OK, since Dr. Davis says it must be below 109* (the temp at which the strain would be killed). For my 1 gallon amount, I use 1/2 C. inulin and 1/2 C. "yogurt" from the previous batch, and I do fill my quart jars all the way up to the bottom of the thread lines. My main reason to eat it every day is that he said it preserves bone density.
I’ve been making this for several months now. I bought a Luvele yogurt maker with the larger jar. Also, I got the one that you can set for up to 36 hours. A Sous vide works great too! Tip: you can freeze your 2T of starter for the next batch. Just defrost it overnight in the fridge before you use it. I use an ice cube tray. Also, you can use the whey from the yogurt as a starter.
Great to know that you can freeze some I ran out of the last of mine and had to order some more tables. I freeze my kefir grains and it works but I usually do a 12 hour incubation and then use the next batch for eating. My chickens love my extra soaked on their food.
I've been making this type of yogurt for the last 4 years. I followed Dr. William Davis on social media, that's how I heard about it. I have a Luvele yogurt maker. It has a 24 hour setting, so I just reset it for another 12 hours. The positive bacteria doubles every 3 hours after the first 24 hours. So going another 12 hours gives you a massive amount of positive bacteria.
This is boosting my confidence. I threw out 3 "failed" batches because they separated 😂 oppsy. I guess I just needed to start another batch with those. I am trying again!
For those of you who are lactose intolerant, you can use lactose free whole milk. I've made 2 batches of yogurt so far and I've used Darigold Fit whole milk, which is lactose free. It seems to be turning out fine, and the 2nd batch is better than the first. I haven't made it in jars, just straight in the instant pot's metal pot insert. I have the Instant Pot Duo SV, so I've had to use the Sous Vide setting. I did a series of tests with just water and found out that I have to set mine to 95 degrees in order to get the water to actually be as close to 100 degrees as possible. Every machine might be different as far as accuracy goes. I also boiled my milk using the yogurt boil setting, just in case any bacteria was introduced doing the packaging of the milk. Then I waited for it to cool to the 90 degree range, before adding the starter and inulin that I had mixed with a little bit of milk. Then i turned on the Sous Vide Setting for 36 hours at 95 degrees and setting the instant pot's valve to seal. Just thought I'd share this info in case it might help someone.
Oh, how I've missed you, sweet Mary! Life got in the way, and busy taking care of a number of priority issues, but thank God all is well, and back to enjoying and learning. I must say, as I have in the past, that this video is another example of a brilliantly executed tutorial loaded with information....so well done, so thorough and you deserve all the accolades possible. I love your teaching method, you're so well-spoken and explain in detail so you leave nothing to wonder about. You are indeed a supreme teacher and thank you so much because you also have not only a genuinely caring spirit but an encouraging spirit. I am so encouraged to start making some tomorrow. I've done my share of stress eating over the last year...so this is rather timely for me I must get back to feeling well myself after nursing my hubby back to health. Thank you again, for all your hard work, and all the prepping that goes into the production and experimentation to give us the end product. Blessings in fathomless measure to you and your family! Also, I would be interested as well in the coconut milk version.
Mary, could you please teach us how to make the L gasseri & explain its benefits, I would appreciate it very much. Thank you for always taking your time and being so thoroughly thorough in your videos. You just can’t imagine how much I like that. Please don’t ever change way of teaching. ❤
I've also made this in an oven (even though I have an IP with a yogurt setting). I like to turn the oven light on about an hour before this method to warm up the oven. I then put warm water in an insulated container. This can be anything your jars/fermentation vessel(s) will fit inside of really, even a large bowl as long as it won't let light in. I set my jar(s) containing the milk mixture inside the container. Make sure the water only comes just below the neck of the jar. Set the lid on the jars then cover the top of the container with the lid (so its dark inside the container). If you don't have a lid for the container itself just use a cookie sheet, plate or whatever you have to create a dark environment but leave the oven light on and close the door. 36 hours later you have thick yogurt. Mine never separates, its always thick first batch. So this can work for those who do not have or want an IP to make yogurt. 😊
I use an instant pot Pro and use the suvee option. I use one cup of the ultra pasteurized half and half with the starter and 3 cups ultra pasteurized half and half that I put in a saucepan and heat it to the temperature required to make the yogurt. I then pour the heated milk into the cultured milk and mix. Pour into your two jars Place into the instant pot and add water (tap water warned to about the temp you will be setting the IP) to the Top Line of the yogurt. Set your temperature and time and start it. I bought one of those silicone trivets with handles and cut off the handles. This makes a nice little raised area where the jars aren't touching the bottom. Works every time for me. Do a test run with your instant pot without the jars to verify will hold the temperature that you want. If it's not what you want simply adjusted and you'll have the temperature you need to set at.
Thank you so much for sharing this. I am wondering if the missing piece to my puzzle - when it came to the sous vide option - was the fact that I didn’t have that trivet. When I use the sous vide option, I couldn’t get a good product. Of course I expected the first round to be somewhat curdled, but I thought for sure the second third and so on, and so forth rounds would be nice and creamy. But no matter how much I experimented they all came curdled. And now I’m wondering if it was because they were sitting on the bottom of the instant pot - who knows maybe it just got a little too warm… Not sure. But I’m going to try your recommendation. Thank you again for sharing this! I really appreciate it. Love, Mary❤️🤗❤️
@@MarysNest you're most welcome. I enjoy your videos. I hope it works better for you now. The heat coils are on the bottom of the IP so raising it up keeps direct heat off of it. I sterilize my jars, wisk, and medium size silicone spoon, and metal jar lid flats (on top of silicon trivet) using two cups of water on high pressure for one minute before I make the yogurt. I use the little metal lids that come with the quart jars to cover the jars. I only use the metal ring while pouring in water and then remove them. Don't forget to heat the remaining ultra pasteurized half and half (3 cups) to 100° F. (a little over won't matter as you are adding to cold milk and stirring).
That’s actually how babies learn to talk. It’s how their brains work when so tiny. There are nasa approved language learning programs that do it this way too!
It took me 3 times,using the yogurt from a previous batch,(1st batch was from tablets) until I got a creamy consistency. Did not heat to 180 degrees,just a little bit to get to room temperature, so that the inulin dissolves well. 36 hours at 105 degrees,with the half and half and inulin and 2 tbs.yogurt in small jars. used water up to about 3/4 of the top of the jars(in the pot,as a water bath,outside of jars,not added to yogurt inside jars.).
I found this fascinating and as a person who, after a conversation with my doctor, needs to boost my gut health, I’m going to be making this. Thanks for such a thorough understanding/description of the process!
I love this cultured dairy "yogurt"! I've made it multiple times for myself, husband and my daughter. I put in 3 pint jars, set them on a rubber trivet, put water in up a few inches. I set the time for 36 hours, but the temp for 104. I checked the temp during processing and it needs that to get to 100 inside the jars in my IP with sous vide. I've never had a 1st batch separate! I'd like to make more at one time, so I don't have to make it as often.
You talked about making regular yogurt and pasteurizing the milk before making yogurt. I just have to say I did it for several years with raw milk and I never pasteurized it. I heated to 105, added my yogurt, put it in jars, and put the jars in a cooler filled with 105 degree water. It worked, tasted great, and we're here to tell about it. Never got sick and I'd do it again if I had a decently priced source of raw milk. I also did it with grocery store "regular" pasteurized milk and I've been thinking about doing it again since a quart of the healthy plain yogurt is about the same price as a gallon of whole milk.
I was wondering the same thing so I watched when she placed the jars inside the insert and there didn't seem to be any water inside. Start watching at around the 29 minute mark.
I’ve been making L Reuteri and sibo blend yogurts for almost a year now. Dr Davis on the forum responded to my question about preheating the 1/2&1/2 to 180° for 10 mins to denature the proteins, he said there is no downside other than time. I have found this produces a much smoother consistency and eliminates the separation of the whey. No liquidy stuff happening. It does take a while longer and an ice bath to get it back to 100°. Then into my suis vide bath for 36 hours. I second the comment about the inulin not mixing with cold 1/2&1/2 also.
@@trishabarnes-wilson5480 heat just 1/2&1/2 then cool to 105° then like usually make your slurry of inulin and biogia/starter tablets from a few tablespoons of that 1/2&1/2. I’ve been making it with gasseri, cooagulin, and rueteri (spelling is off on at least one of those) and make the SIBO yogurt
I can do it with the function Sous vide on my instant pot!! I can set the temperature and the time as well i’m so glad i found this way of doing it with what i have already …. Hope it helps someone else ❤
Thank you for doing this Mary as I plan on using my instant pot rather than my yogurt maker. I so enjoy your manner of teaching. You are clear, concise and nurturing. 🤗 I look forward to your tutorial on making L rheuteri with coconut milk. Thank you sweet Mary.
I have been trouble shooting my separating l-rueteri. This time worked. I heated the half and half to 195 for 10 minutes and cooled to 100 degrees. This apparently denatures the proteins which one would think already occurred during ultrapasterization. Actually is about 88 when I got back to it. I added some of the half and half to 10 crushed tablets and then slowly added 2 TB of the inulin to about a cup of the liquid. Mixed well. The second change was setting my yogurt maker to 97 degrees. 21 hours in and it is not separating and looks creamy. I did lose about 4 oz in the heating process from evaporation.
Just discovered you ! Subscribed and liked. I look forward to your future videos and am binging on all your previous ones 😊 what a wonderfully clear teacher you are plus you are one of the few folks who really address peoples comments on here.
I'm in England, it's not possible to get a lot of stuff here that you can get in the US. I've been watching Donna Schwenk's videos and she recommended a Luvele yogurt maker that we can get here, for making L. Reuteri and she also makes the L. R. starter that one company has just started to sell here. So I bought one of the yogurt makers and I'm waiting for the starter to come and then I'll have a go. Also we can't get UHT half and half or organic UHT milk, so I've got to do the long heating method. After all this, I hope it's worth it!
@@bernismith374 Yes, I'm beginning to think that they make the whole thing sound more difficult than it is. I tried to keep organic milk at just under boiling for 15 minutes, impossible! So I just boiled it, cooled it and it was fine. I've never had it curdle or anything.
@@moomin8251 when I was using pasteurised milk that needed heating, I did it in my microwave rather than a pan. It doesnt burn in a microwave lol. Now I just use UHT milk that doesn't need boiling.
Hi Mary! I've been making the L Reuteri cultured dairy consistently since your last video on it. Its become my almost daily breakfast with fresh berries. Another option to the IP, Sous vide, and yogurt machine is a proofing box! I use my Taylor and Brod proofed and it works wonderfully!
Love that you detailed this - and love you our"sweet friend, Mary"! I bought a new-to-us Sous Vide Deluxe, that is a self contained machine, specifically to make LR "yogurt" in quart jars ... works wonderfully. Lol also found out how absolutely delicious steak is done the sous vide way.😂
This is such an excellent video, thank you so much for providing it ... clear, concise, and friendly! I wanted to say that it took until my 3rd batch for the cultured dairy to smooth out. My 2nd batch was just as stiff as the 1st batch, which surprised me. I must say, that creamy smooth product is delicious, how "medicine" should taste!
I'm making my first batch now as we speak and divided the quart mixture into four pint jars. I didn't add water to the liner, am I supposed too? It's not too hot to burst the jars. What's the purpose of adding water? It's been 24 hours and it seems good so far except the consistency is different for each jar, lol. I've been suffering from constant high blood pressure and pounding in my head to the rhythm of my heart beat. When I noticed one of the jars was already partially thick, I couldn't wait and ate/tasted about ¼ cup. I'm not kidding, and maybe it was a coincidence, but my heart settled right down! I think our bodies are just so appreciative when we feed it good quality that it thanks us right away in many cases! I'm so very jazzed about learning all of this. p.s. the yogurt was yummy
Hi Mary , could you half your first batch? This way if I don't want to use the first batch but the 2Tblsp. for the second batch I won't waste so much 😊. Thank you for sharing your expertise ❤
thanks for the thorough explanation, I made the first batch of yogurt and I thought I had made a mistake due to it being a bit grainy, but after the video I understood that the next batch will be different
I would like a video showing us the making of mixed bacteria of L. Gasseri & L. Reuteri . The Dr talked about how wonderful the L. Gasseri is, also. Mixed together they would be a powerhouse.
I've been very successful making this in my Instant Pot, set to the low yogurt setting for 36 hours. (I did have to change the default length of time for this setting the first time I tried this.) I bought a 64 quart wide mouth glass jar with a plastic lid from Amazon, and start the yogurt first thing in the morning, so it's ready the following evening. I pour in the half and half and zap it in the microwave for 3 minutes while I mix together 4 tablespoons of prebiotic powder and a couple of spoonfuls of starter yogurt from the previous batch. Then I stir that into the jar, screw on the lid, place it in the instant pot, put on the lid, plug it in, and press the yogurt button. Couldn't be easier and the results are perfect. Thanks for introducing me to this!
I was so excited when this video came out, and to learn I could use my Instant Pot to make l. reuteri! I have 3 Instant Pots. It was so deflating to learn it had to be an Instant Pot that you can control the temperature. None of mine are like that. 😢 Mary, maybe you could consider trying it in an Excalibur dehydrator for those of us who have one of those? I tried it with some success. I would have to tweak my process a bit to know it would work on a consistent basis. Love your videos, Mary! Thank you for all you do. 😊❤️
My IP has a yogurt setting which does go to 36 hours. I"m experimenting with it...I have to yogurt in it, but i just set it at yogurt..36 hours..low temp. I put a thermometer inside the pot about one hour ago. It"s reading 100.4 which is close enough to the 100 degree range...only four tenths of a degree off. I'm gonna give it a go when I get what I need to make the yogurt.
Put some water in it and put it on normal for a few hours and then check the temperature with a food thermometer. Mine gets up to 106 or 107. I have the duo nova. Works great just do some testing
My excalibur works fairly well, though I've noticed one jar of the 5 quart jars separates, usually the jar at the back on the left hand side. I set the excalibur to 95 degrees. Now that I know I can save the separated jar and use it, there's no loss.
Dear Mary; I have never made yogurt, but I love it. I wanted something better than store-bought, and wow! Did you ever give us something better! The instant pot I now own is an older model and it cannot be used for this; I called the company to confirm. I am going to buy the model you have so I can have this wonderful probiotic for the rest of my life- and hopefully convince my son (who gave me his instantpot) to try it. I've already bought the inulin and the L. Reuteri, and even the half and half. I should have checked my instant pot first. But it's okay; I can replace the half- and- half when my instant pot comes. From my heart, I thank you for sharing this wonderful recipe with us! By the way, I am also going to get Dr. Davis' and Donna Schwenks' books. Today I feel like you have made thousands of lives better, healthier and more beautiful. Mary, I think you are wonderful. Don't ever change.
All of this dropped right at the right time. This needs to be shared far & wide. Thank you Mary & a very blessed & merry Christmas to you and your family!
I sift 3 tablespoons(TBSP) inulin while stirring about a half pint of half & half & it blends smoothly & quickly. Then I add 3 TBSP of the previous cultured dairy(yogurt) & the rest of the half & half (1 & 1/2 quarts) & use a stick blender to thoroughly mix all ingredients together. That is the perfect amount to fill all 8 of my 6 oz. containers that fit into my yogurt maker. FREE
I have a 6 qt instapot pro. The qt size mason jars and lid did not fit with the instapot lid on , so i used a 7 cup pyrex simply store bowl and it worked!
Mary, thank you so much for all of your effort and work in bringing forth this information. You bring a perfect balance of detail necessary to your students (me) having the best chance for success.
Hi Mary, just wondering if you’ve ever made cream cheese or cottage cheese from this yogurt. I’ve been making it for almost 2 years now and I would love to turn it into cream cheese or cottage cheese. If it’s possible, can you make a step-by-step video for us? Thanks for everything you do! I am learning so much from your videos!
Mary! Your videos are sooooo thorough and it answered many questions I had due to this not really being a true 'yogurt'. Your video has given me confidence to eat my first funky looking batch, haha!
I just ordered supplies for making this and the whisk through your Amazon storefront… Also, I have an older Instantpot with just the yogurt setting… I put 2 cups of water in it and a quart jar full of water and it maintained 105° for 12 hours… So I think it might work…
Hi Mary I will try this, for sure. But I am avoiding dairy myself as much as possible. So I’m really looking forward to the one on using coconut milk. Thanks for all you do☺️
Thank you for the great video (I’ve also benefited from your bone broth videos)! I’ve never made yoghurt before. When you add the quart jars to the instant pot, do you have to add water to the bottom to create steam, or do you just put it in there as is?
My 2nd batch is in my belly😂 Thank you Mary! I have noticed better sleep and more love for my fellow man as well like Donna talks about. It's miraculous❤
Hi Mary, thank you for your wonderful videos! I was wondering, does each batch of yogurt made get weaker and weaker (less and less l. reuteri) with each batch? Will you eventually have to start all over with the tablet crushing? Thanks for your help!
I don’t have a specific temperature control on my instant pot but I tested it and found that the low yogurt setting stays a consistent 93 F which worked well for my L Reuteri and found that the “normal” setting stays 104 F so I will use normal when I make the Super yogurt with the 3 different cultures
I love everything you do Mary!!! Thanks for this tutorial. I've made traditional yogurt before just using my oven but I found this different (to me) type when I was searching for relief from what I now realize is SIBO and I'm hoping it will be the answer to my problem! Thanks for all the wonderful videos!
Mary, you are an absolute gem of information and I appreciate each and every video you create. Just wondered if once done and refrigerated if anyone has added fruit before eating?
@@MarysNest I've been making kombucha for a while...and I learned how to make fermented salsa from you. It's so yummy that the store bought stuff just tastes like ketchup to me now. If only I could get cilantro to grow around here, I'd be golden. I'm looking to make fermented jalapeno honey soon, to go in my margaritas as a sweetener.
I still have no idea what social paradigm i am violating by lack of any conception of vids books bugs ..... and too distraught to gain what actually i came to learn. I only just got my instantpot to try culture. I wanna toss it all out and hide from the reality mangle and mold demands. I can't understand her bait and switch behavioral agenda.
To provide some context, I have an Instant Pot Duo, which doesn’t allow for precise temperature adjustments but does have three settings under the "Yogurt" function. Here’s what I did: I set the Instant Pot to "Yogurt" on the "Normal" setting, placed a glass container with water (lid closed) directly on the stainless steel liner, and closed the Instant Pot lid. After 1 hour and 30 minutes, I measured the temperature, which read approximately 96.6°F, or roughly 97°F. If this works for you, setting the Instant Pot to "Normal" with a glass container on the liner could be a suitable option.
I was wondering if L. Ruereri was naturally in other fermented foods such as sauerkraut, pickles, carrots, or other lacto fermented foods? Or even some homemade cheeses? Thank you very much. You are such a good teacher! God bless you and your family.
Good question! It occurs naturally in meat and cheese. Specifically Cheddar, Grana Padano, Gruyère, Idiazabal, Parmigiano Reggiano, Roncal, and Toma. Love, Mary
Oh was so excited using an insta pot as I make regular yogurt in pint jars in it. Oh drats, it’s not a pro. I did make this in the dehydrator but temp varied, came out similar to your first batch, but this was not ultra filtered 1/2 & 1/2, (so did the 180 degree then cooling). Did 2nd batch, starting again, same as first. Deflated with results. But the hunt was on for the sterile ultra. Found it, will try doing it again. In the meantime did a simpler solution making probiotic water with 1/2 a pill. Thank you Mary for answering the Q&A on insta pot yogurt setting needed. I’ve not used that setting, wasn’t sure of the temp, (standard models) get to or maintain. Will see if the company gives it. When I do yogurt in it, I follow their manual by using the ‘keep warm’ setting for 15 min. Then unplug, leave it in for 15 hours. Wonder what temp the keep warm setting is? These preset settings should be listed with all models, that would be helpful. Happy l. Reutering!
Mary, I would like to flavor 8 ounce containers for my grandkids. Would mixing honey or berries into this yogurt break it down? I’m so excited and ready to feed this to the lives of my life. Thank you so much this presentation was detailed and I needed a confidence builder. ❤
Hi Mary! First, Thank you for your classes! You are amazing! So Question: 1. if I want to add flavorings, can I add a jam of any kind as flavor? I want to add tart cherries or lemon. When adding a preserved cherries I would blend until smooth and then add to the super yogurt? How would you incorporate flavors like cherries or lemon? 2. How does this affect the 10 day shelf life?
These are great questions. I would add the flavoring after the culturing process is complete. But I have not tried this yet so it will be an experiment. I think the shelf life would still be about the same. Love, Mary
@@MarysNest I have used this method for my home made Kombucha. My favorite flavor is tart cherry, so I just put the tart cherry jam in it after the first ferment, but for the second ferment. It was DELICIOUS AND FANTASTIC. I’m just saying, it was so easy. You are one of the best teachers I’ve ever had! You are teaching a college level home economics course in canning and preserving and fermenting! I’m very grateful 🙏🏻
Thanks for all these great advices! I made my first batch in my new yogurt maker yesterday. I wasn't brave enough to eat half of a cup of it, even though it was really nice tasty, creamy. I tried with a couple of teaspoon and surprisingly I felt some nausea and some weird feelings in my belly. I am not sure, if it was the super yogurt's effect at all, but I never had those feelings before, so, I assume it was all from the yogurt. I am not sure, if it's normal, but I'm curious if someone else had any of these effects from it at all.
You inspired me to get my yogurt maker and L.Reuteri supplement. I did just get off a 60-day antibiotic which gave me a terrible rash in 3 different places. My first batch has 16 hours left. So my question is. Since that will happen at 2 A.M. Should I be up or get up at that time to place the jars in the refrigerator at that time? I ordered Dr.'s book it's just not here yet. Thank you. My next batch will be L. Reuteri and L.Gasseri
This is a great video! I have a question about the temperature. The book says that the temperature should be at 106 degrees, but every video tutorial says the temperature should be at 100 degrees. Does it matter either way?
The book says 100F degrees, as I read it. Dr. Davis says in an interview that the optimal temperature for L Reuteri is human body temperature. He does say that fermenting 3 cultures together, 104° F is a decent compromise and works.
If using the sous vide option,please measure your actual temperature with a thermometer. Many times ,you may need to make programmed temperature corrections,as the real temperature may not be what the "programmed" temperature is. I use small jars for the mixture,but add water up to about 3/4 of the way up the jars in the pot.this seems to keep a more consistent temperature. Best wishes.
I make my own yogurt and also use my SousVide but in a large water bath for sometimes 24 hr., but I culture @ 110°. I had tried using my Instant Pot but it never cultured, so I went back to the SousVide method which has worked for me for many years. I will try this super yogurt as soon as I get my hands on these things. Sometime when I make my yogurt I make too much and I find that if there is too much time in between batches, the bacteria dies and nothing can revive it, so now I don’t make a lot, but if I forget to save some I have to buy a new plain yogurt as a starter.
Thanks for simplifying this and also answering a question I had about when you make the second batch if you needed to use L Reuteri pills again. Thanks you made it very clear. One question what if you use the 2 quart bottles and instead of just making quart if you made a quart and a half and use the two bottles I think there would still be enough space and I wouldn’t have to make it as often.
I use the sous vide setting, but I use a water bath up about 2/3 from the top of the jars. I pre-warm the water to 100 degrees before I place the jars in and set for 36 hours. it works great for me.
Hi Mary, when you say 2 Tablespoons of inulin are your tablespoons 15 grams? I am in Australia and our Tablespoons are 20 grams. Thank you for sharing this video, I will definitely be making this super cultured dairy.
Mary, I was surprised the first time I mixed the tablet powder and inulin with cold half & half. It took quite a bit of whisking to get the dry ingredients to go from a clumpy, glue-like mixture to be completely integrated. Will using warm half & half assist in making the tablet powder & inulin mix better (quicker)? Any suggestions? I'm eagerly awaiting my first batch! Thanks!
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Thanks for watching!
Love and God Bless, Mary
can you do this yogurt with my own almond milk?
Please I beg you to help me.
I tried to make it with dairy but I developed a sensitivity to dairy after food poisoning and although I made it I got so sick i couldn’t take the yogurt anymore but I know I need to fix my gut. Is there a dairy free alternative? Please 🙏🏻
Watch Donna Schwenk's videos and see her shop for the strain and questions and answers.
Short: self-made coconut milk will work best Get well NOW! @cghrios783
@masteryael1 I'm just making my first batch with almond water I blended long and didn't strain.
Let's see how it goes!
@cghrios783 I would avoid ALL grains as well if you're already sensitive to dairy.
Make sure you get mold free coconut to make your "milk" with it.
This stuff is great for fearful dogs ,it helps them gain courage and bonds them to your family better ,due to the Oxytocin content , my rescue pooch loves it
Good to read that …. And special direction as feeding to dogs , thank you ahead of time .
@@daxd8358just give them a lil bit
has anyone given to cats as well, and method/quantity to either of them? exciting!
@@ooohlaa13 I think if your CAT love it, this a good validation ! But not overdo, just a little TBSP for its little belly.
Normally, wild animals already has L.Reuteri in its gut, no more for humans with moderne lifestyle, and may be their Pets too.
@@suzananda thanx for reply kindness!
One more comment, it might be here, but I didn’t read all comments. When you start the yogurt, make sure to know when it will finish 36 hours later. The first time I made it the time was up at 1:00 AM! Starting early morning or 6:00 PM seem to work for me ! 😊
I made the same mistake
I have been using my instant pot on sous vide function. I put a rack inside. Fill it with 100 degree water to about halfway up stainless bowl. Put in an old glass mixing bowl from a stand mixer, have found several at Goodwill. Put about 1/3 cup of previous batch of yogurt, heaping teaspoon of potato starch, mix well, add organic whole milk from Costco, about 6 cups to within 3/4 inch from top. Mix. Put a saucer on top. Close and set to 36 hours, 100 degrees. After the first batch from the prebiotic pills, all other batches turns out perfect every time, no separation of curds and whey.
I have successfully made l. reuteri cultured dairy with an instant pot rio (no exact temperature control on ferment setting) 3 times now. The "low" temperature setting on the yogurt/ ferment setting works perfectly. I fill up 4 pint jars halfway with the dairy/culture/inulin mixture with loose plastic lids, and add the jars and a couple inches of water directly to the pot. The temperature stays lukewarm, and everything turns out well. I'm making more later today. :) From what I can tell so far, it has really helped my family's health, especially mine with hashimoto's.
WOW!! Wonderful to hear!!
Is the Rio a 6qt?? I have a 6qt but would like to try this
Is this for 36 hours on the rio?
Febbie, how has it helped you? I do have Hashimoto's also, and I started eating the yogurt about 12 days ago.
@@alert1006 Hi, I just wanted to know if you also follow his 4 week program (which is in his book, that I got from the library), which I am not willing to do. But I would like the benefits of this super Yogurt. :) Do you feel any different after 12 days of eating it?
Hi Mary. Thanks for this great explanation on how to make L. Reuters cultured dairy. I completed my first batch today and wanted to share my tips. The yogurt turned out amazing. No separation at all. Before jumping in with the super yogurt, I made a batch of regular yogurt. I make yogurt weekly using my Instant Pot yogurt function, but this time, I decided to use the Sous Vide function. I used one of those Instant Pot silicone lifting slings and a large glass mixing bowl with straighter sides since I use a half gallon of milk each time. I wanted to keep the vessel off the IP liner pot floor and have space for circulation of water all around that bowl. After first heating the milk to 180 degrees and cooling back to 110 before adding my starter, I set my IP to ferment for 8 1/2 hours at 110 degrees. Throughout this fermentationI kept checking the water temperature to make sure it was actually 110 degrees. The yogurt turned out great just like when I use the yogurt function. Now I was ready to make my L. Reuteri ferment. This time I used the Ball quart jars like you did. I placed them on the same sling into water that came up to the level of the half and half in the jars. Before lowering the jars, I set my Sous Vide function time to 2 hours and the temperature to 100 degrees to get that water bath to 100 degrees BEFORE putting the jars in. Once the water reached 100, I then added the jars, reset the Sous Vide time to 36 hours and started fermenting. Throughout the fermentation, I checked the actual temperature to see if any adjustments were needed. It remained stable the entire fermentation time. Next time, I’ll make a double batch using the same large glass bowl, which I’ll cover. I also found that it was MUCH easy to mix the crushed tablet/inulin mixture with the half and half initial mix to warm the half and half first, being careful to not exceed about 95 degrees. Everything mixed in nicely once I did this. I have an 8 quart Instant Pot Duo Plus for anyone who may wonder.
So appreciate this explanation. I don't have a yogurt setting, only sous vide on my IP. I feel confident it will work now. Thank you!
I'm curious, Susan, because I have the same Instant Pot, but mine doesn't have a sous vide function. I only see it on the Instant Pot Pro models.
Susan, thank you so much for sleuthing this out! I was getting discouraged trying to find a kitchen gizmo that would work, after finding the yogurt maker I bought couldn't adjust temp, even though description read adjustable temp control. Grrr!😂 My IP Duo + does have the su vide function so I'm plying with it now, and will use your method. Again, so grateful!❤
Oh Sweet Mary! You are such an amazing teacher! You are so thorough and kind in sharing information with others. I have learned so much from you over the years. I’m really excited to get your book! Thank you for the wonderful way you choose to live your life in service to others. I pray that you are blessed above and beyond all that you can even think or dream of. ❤🙏🏻
Wow!! Thank you so much!! ❤️🤗❤️
@@MarysNest
Quick ??
I normally buy kefir and one gallon whole organic milk
Warm up milk room temperature and pour half kefir and all milk
And wrap in blanket for one night
Next u will see
Is that ok with kefir ??
I make a gallon at a time, which lasts about 2 weeks for my husband and me, at 1/2 C. per day. I don't have the right kind of Instant Pot, so I use a sous vide and 4 quart jars in a tall soup pot. My lowest setting is 104*, which I assume is OK, since Dr. Davis says it must be below 109* (the temp at which the strain would be killed). For my 1 gallon amount, I use 1/2 C. inulin and 1/2 C. "yogurt" from the previous batch, and I do fill my quart jars all the way up to the bottom of the thread lines. My main reason to eat it every day is that he said it preserves bone density.
Do you cover your pot with foil?
@@gretchenhays3893 yes, and a towel on top of that. I don't want the water to evaporate to the minimum water line. It works!
Your voice is so soothing and therapeutic that I almost dosed off while listening to you. Thanks for the lesson. Will sure try it.
I use a yogurt maker. I make it to treat my rosacia and chronic colitis. Very good!
It tastes like a touch of cream cheese
Fantastic. Yes, I have a previous video where I show how to make it in a yogurt maker: ruclips.net/video/qeIMoTMv_AQ/видео.html Love, Mary
I’ve been making this for several months now. I bought a Luvele yogurt maker with the larger jar. Also, I got the one that you can set for up to 36 hours. A Sous vide works great too!
Tip: you can freeze your 2T of starter for the next batch. Just defrost it overnight in the fridge before you use it. I use an ice cube tray. Also, you can use the whey from the yogurt as a starter.
Sounds great!
I was looking at the large jar Luvele. Can it be set for 36 hours? Which way do you prefer making it? TY
@@Norefils Yes, mine can be set for 36 hrs…
Have you noticed any difference in gut health?
Great to know that you can freeze some I ran out of the last of mine and had to order some more tables. I freeze my kefir grains and it works but I usually do a 12 hour incubation and then use the next batch for eating. My chickens love my extra soaked on their food.
So excited to learn this! I have a cow now! Will have tons of extra milk soon she gives birth in 2 months. ❤🙏 Yahuah willing. ❤🙏
Wonderful!
Please let baby calf have the milk! Its for the baby calf.
There is plenty for the baby and to share. @@CupidB-h2d
I've been making this type of yogurt for the last 4 years. I followed Dr. William Davis on social media, that's how I heard about it. I have a Luvele yogurt maker. It has a 24 hour setting, so I just reset it for another 12 hours. The positive bacteria doubles every 3 hours after the first 24 hours. So going another 12 hours gives you a massive amount of positive bacteria.
This is boosting my confidence. I threw out 3 "failed" batches because they separated 😂 oppsy. I guess I just needed to start another batch with those. I am trying again!
For those of you who are lactose intolerant, you can use lactose free whole milk. I've made 2 batches of yogurt so far and I've used Darigold Fit whole milk, which is lactose free.
It seems to be turning out fine, and the 2nd batch is better than the first.
I haven't made it in jars, just straight in the instant pot's metal pot insert.
I have the Instant Pot Duo SV, so I've had to use the Sous Vide setting. I did a series of tests with just water and found out that I have to set mine to 95 degrees in order to get the water to actually be as close to 100 degrees as possible. Every machine might be different as far as accuracy goes.
I also boiled my milk using the yogurt boil setting, just in case any bacteria was introduced doing the packaging of the milk. Then I waited for it to cool to the 90 degree range, before adding the starter and inulin that I had mixed with a little bit of milk.
Then i turned on the Sous Vide Setting for 36 hours at 95 degrees and setting the instant pot's valve to seal.
Just thought I'd share this info in case it might help someone.
Oh, how I've missed you, sweet Mary! Life got in the way, and busy taking care of a number of priority issues, but thank God all is well, and back to enjoying and learning. I must say, as I have in the past, that this video is another example of a brilliantly executed tutorial loaded with information....so well done, so thorough and you deserve all the accolades possible. I love your teaching method, you're so well-spoken and explain in detail so you leave nothing to wonder about. You are indeed a supreme teacher and thank you so much because you also have not only a genuinely caring spirit but an encouraging spirit. I am so encouraged to start making some tomorrow. I've done my share of stress eating over the last year...so this is rather timely for me I must get back to feeling well myself after nursing my hubby back to health. Thank you again, for all your hard work, and all the prepping that goes into the production and experimentation to give us the end product. Blessings in fathomless measure to you and your family! Also, I would be interested as well in the coconut milk version.
Mary, could you please teach us how to make the L gasseri & explain its benefits, I would appreciate it very much. Thank you for always taking your time and being so thoroughly thorough in your videos. You just can’t imagine how much I like that. Please don’t ever change way of teaching. ❤
I've also made this in an oven (even though I have an IP with a yogurt setting). I like to turn the oven light on about an hour before this method to warm up the oven. I then put warm water in an insulated container. This can be anything your jars/fermentation vessel(s) will fit inside of really, even a large bowl as long as it won't let light in. I set my jar(s) containing the milk mixture inside the container. Make sure the water only comes just below the neck of the jar. Set the lid on the jars then cover the top of the container with the lid (so its dark inside the container). If you don't have a lid for the container itself just use a cookie sheet, plate or whatever you have to create a dark environment but leave the oven light on and close the door. 36 hours later you have thick yogurt. Mine never separates, its always thick first batch. So this can work for those who do not have or want an IP to make yogurt. 😊
Thank you so much!
I use an instant pot Pro and use the suvee option. I use one cup of the ultra pasteurized half and half with the starter and 3 cups ultra pasteurized half and half that I put in a saucepan and heat it to the temperature required to make the yogurt. I then pour the heated milk into the cultured milk and mix. Pour into your two jars Place into the instant pot and add water (tap water warned to about the temp you will be setting the IP) to the Top Line of the yogurt. Set your temperature and time and start it. I bought one of those silicone trivets with handles and cut off the handles. This makes a nice little raised area where the jars aren't touching the bottom. Works every time for me. Do a test run with your instant pot without the jars to verify will hold the temperature that you want. If it's not what you want simply adjusted and you'll have the temperature you need to set at.
Thank you so much for sharing this. I am wondering if the missing piece to my puzzle - when it came to the sous vide option - was the fact that I didn’t have that trivet. When I use the sous vide option, I couldn’t get a good product. Of course I expected the first round to be somewhat curdled, but I thought for sure the second third and so on, and so forth rounds would be nice and creamy. But no matter how much I experimented they all came curdled. And now I’m wondering if it was because they were sitting on the bottom of the instant pot - who knows maybe it just got a little too warm… Not sure. But I’m going to try your recommendation. Thank you again for sharing this! I really appreciate it. Love, Mary❤️🤗❤️
@@MarysNest you're most welcome. I enjoy your videos. I hope it works better for you now. The heat coils are on the bottom of the IP so raising it up keeps direct heat off of it. I sterilize my jars, wisk, and medium size silicone spoon, and metal jar lid flats (on top of silicon trivet) using two cups of water on high pressure for one minute before I make the yogurt. I use the little metal lids that come with the quart jars to cover the jars. I only use the metal ring while pouring in water and then remove them. Don't forget to heat the remaining ultra pasteurized half and half (3 cups) to 100° F. (a little over won't matter as you are adding to cold milk and stirring).
@@sharky112065 hello what does the trivet look like is it round and thick? How does it raise the jars from the bottom of pot please
Mary, I learned a 20:30 little trick for pronouncing ‘big’ words: start at the end ( from right to left), add syllable by syllable. It really works 😁
Great tip!
That’s actually how babies learn to talk. It’s how their brains work when so tiny. There are nasa approved language learning programs that do it this way too!
Hi Mary, Dr Davis says not to mix too much nor too vigorously when making smoothies as it diminishes the bacteria 🇬🇧🇬🇧🇬🇧❤❤
Can I just say when I read the thumbnail I thought YES!!! Instant POT cultured…. Finally
It took me 3 times,using the yogurt from a previous batch,(1st batch was from tablets) until I got a creamy consistency.
Did not heat to 180 degrees,just a little bit to get to room temperature, so that the inulin dissolves well. 36 hours at 105 degrees,with the half and half and inulin and 2 tbs.yogurt in small jars. used water up to about 3/4 of the top of the jars(in the pot,as a water bath,outside of jars,not added to yogurt inside jars.).
I found this fascinating and as a person who, after a conversation with my doctor, needs to boost my gut health, I’m going to be making this. Thanks for such a thorough understanding/description of the process!
I love this cultured dairy "yogurt"! I've made it multiple times for myself, husband and my daughter. I put in 3 pint jars, set them on a rubber trivet, put water in up a few inches. I set the time for 36 hours, but the temp for 104. I checked the temp during processing and it needs that to get to 100 inside the jars in my IP with sous vide. I've never had a 1st batch separate! I'd like to make more at one time, so I don't have to make it as often.
Great tip!!
You talked about making regular yogurt and pasteurizing the milk before making yogurt. I just have to say I did it for several years with raw milk and I never pasteurized it. I heated to 105, added my yogurt, put it in jars, and put the jars in a cooler filled with 105 degree water. It worked, tasted great, and we're here to tell about it. Never got sick and I'd do it again if I had a decently priced source of raw milk. I also did it with grocery store "regular" pasteurized milk and I've been thinking about doing it again since a quart of the healthy plain yogurt is about the same price as a gallon of whole milk.
I keep hearing people say not to make it with raw milk because of the variety of bacteria that in the raw milk
Do you add water in the Instant Pot, so the glass jars sit inside the warm water bath?
Thank you for the video!
I was wondering the same thing so I watched when she placed the jars inside the insert and there didn't seem to be any water inside. Start watching at around the 29 minute mark.
Thank you Mary.. I love, Love, Love your show! You are The Most Pleasant and Precise Host Ever! Bless you my dear Sister!
I’ve been making L Reuteri and sibo blend yogurts for almost a year now. Dr Davis on the forum responded to my question about preheating the 1/2&1/2 to 180° for 10 mins to denature the proteins, he said there is no downside other than time. I have found this produces a much smoother consistency and eliminates the separation of the whey. No liquidy stuff happening. It does take a while longer and an ice bath to get it back to 100°. Then into my suis vide bath for 36 hours. I second the comment about the inulin not mixing with cold 1/2&1/2 also.
So do you add the inulin to the half and half before you bring it to 180 or after?
@@trishabarnes-wilson5480 heat just 1/2&1/2 then cool to 105° then like usually make your slurry of inulin and biogia/starter tablets from a few tablespoons of that 1/2&1/2. I’ve been making it with gasseri, cooagulin, and rueteri (spelling is off on at least one of those) and make the SIBO yogurt
Thanks, I’ll try this on my next batch.
Thanks. I was wondering why mine always separate into clumps and whey. I shall try your heating method.
Love this lady ...clear and precise .
You are the best so far explaining things! Thank you very much ❤
Your videos are so helpful thank you!! So detailed and thorough❤
I can do it with the function Sous vide on my instant pot!! I can set the temperature and the time as well i’m so glad i found this way of doing it with what i have already …. Hope it helps someone else ❤
Thank you for doing this Mary as I plan on using my instant pot rather than my yogurt maker. I so enjoy your manner of teaching. You are clear, concise and nurturing. 🤗 I look forward to your tutorial on making L rheuteri with coconut milk. Thank you sweet Mary.
Wow! Thank you! ❤️🤗❤️
I have been trouble shooting my separating l-rueteri. This time worked. I heated the half and half to 195 for 10 minutes and cooled to 100 degrees. This apparently denatures the proteins which one would think already occurred during ultrapasterization. Actually is about 88 when I got back to it. I added some of the half and half to 10 crushed tablets and then slowly added 2 TB of the inulin to about a cup of the liquid. Mixed well. The second change was setting my yogurt maker to 97 degrees. 21 hours in and it is not separating and looks creamy. I did lose about 4 oz in the heating process from evaporation.
Just discovered you ! Subscribed and liked. I look forward to your future videos and am binging on all your previous ones 😊 what a wonderfully clear teacher you are plus you are one of the few folks who really address peoples comments on here.
Welcome!! So happy you are on this traditional foods journey with me! Love, Mary❤️🤗❤️
I'm in England, it's not possible to get a lot of stuff here that you can get in the US. I've been watching Donna Schwenk's videos and she recommended a Luvele yogurt maker that we can get here, for making L. Reuteri and she also makes the L. R. starter that one company has just started to sell here. So I bought one of the yogurt makers and I'm waiting for the starter to come and then I'll have a go.
Also we can't get UHT half and half or organic UHT milk, so I've got to do the long heating method. After all this, I hope it's worth it!
Keep us posted!! You are a trooper!! My hats off to you!! Love, Mary
Can you get Goat Milk?
I'm in the UK and I just use UHT whole milk, it works perfectly.
@@bernismith374 Yes, I'm beginning to think that they make the whole thing sound more difficult than it is.
I tried to keep organic milk at just under boiling for 15 minutes, impossible! So I just boiled it, cooled it and it was fine. I've never had it curdle or anything.
@@moomin8251 when I was using pasteurised milk that needed heating, I did it in my microwave rather than a pan. It doesnt burn in a microwave lol. Now I just use UHT milk that doesn't need boiling.
Thank you so much for this video!! I couldn't find a yogurt maker that let me control the temp., so I ordered a new Instantpot. Thanks again!!
Hi Mary! I've been making the L Reuteri cultured dairy consistently since your last video on it. Its become my almost daily breakfast with fresh berries.
Another option to the IP, Sous vide, and yogurt machine is a proofing box! I use my Taylor and Brod proofed and it works wonderfully!
Ooh great idea!
I love your presentation style and pace. What a great teacher!
Love that you detailed this - and love you our"sweet friend, Mary"! I bought a new-to-us Sous Vide Deluxe, that is a self contained machine, specifically to make LR "yogurt" in quart jars ... works wonderfully. Lol also found out how absolutely delicious steak is done the sous vide way.😂
Wow! That is really interesting!! Love, Mary
This is such an excellent video, thank you so much for providing it ... clear, concise, and friendly!
I wanted to say that it took until my 3rd batch for the cultured dairy to smooth out. My 2nd batch was just as stiff as the 1st batch, which surprised me. I must say, that creamy smooth product is delicious, how "medicine" should taste!
I'm making my first batch now as we speak and divided the quart mixture into four pint jars. I didn't add water to the liner, am I supposed too? It's not too hot to burst the jars. What's the purpose of adding water? It's been 24 hours and it seems good so far except the consistency is different for each jar, lol. I've been suffering from constant high blood pressure and pounding in my head to the rhythm of my heart beat. When I noticed one of the jars was already partially thick, I couldn't wait and ate/tasted about ¼ cup. I'm not kidding, and maybe it was a coincidence, but my heart settled right down! I think our bodies are just so appreciative when we feed it good quality that it thanks us right away in many cases! I'm so very jazzed about learning all of this. p.s. the yogurt was yummy
Hi Mary , could you half your first batch? This way if I don't want to use the first batch but the 2Tblsp. for the second batch I won't waste so much 😊. Thank you for sharing your expertise ❤
This is awesome. I'm going to make this in my cosori dehydrator!
Such a great idea! Love, Mary
thanks for the thorough explanation, I made the first batch of yogurt and I thought I had made a mistake due to it being a bit grainy, but after the video I understood that the next batch will be different
My oxytocin is on all the time because I adore being with my rescued Doggie. He is such a joy!🥰
I would like a video showing us the making of mixed bacteria of L. Gasseri & L. Reuteri . The Dr talked about how wonderful the L. Gasseri is, also. Mixed together they would be a powerhouse.
Indigo Nili has a video to show how to make it. I stumbled on it first.
@@jlynnc9559 Oh, that’s great to know, thank you.
I've been very successful making this in my Instant Pot, set to the low yogurt setting for 36 hours. (I did have to change the default length of time for this setting the first time I tried this.)
I bought a 64 quart wide mouth glass jar with a plastic lid from Amazon, and start the yogurt first thing in the morning, so it's ready the following evening. I pour in the half and half and zap it in the microwave for 3 minutes while I mix together 4 tablespoons of prebiotic powder and a couple of spoonfuls of starter yogurt from the previous batch. Then I stir that into the jar, screw on the lid, place it in the instant pot, put on the lid, plug it in, and press the yogurt button. Couldn't be easier and the results are perfect. Thanks for introducing me to this!
Microwave 😢
I was so excited when this video came out, and to learn I could use my Instant Pot to make l. reuteri! I have 3 Instant Pots. It was so deflating to learn it had to be an Instant Pot that you can control the temperature. None of mine are like that. 😢
Mary, maybe you could consider trying it in an Excalibur dehydrator for those of us who have one of those? I tried it with some success. I would have to tweak my process a bit to know it would work on a consistent basis.
Love your videos, Mary! Thank you for all you do. 😊❤️
My IP has a yogurt setting which does go to 36 hours. I"m experimenting with it...I have to yogurt in it, but i just set it at yogurt..36 hours..low temp. I put a thermometer inside the pot about one hour ago. It"s reading 100.4 which is close enough to the 100 degree range...only four tenths of a degree off. I'm gonna give it a go when I get what I need to make the yogurt.
Put some water in it and put it on normal for a few hours and then check the temperature with a food thermometer. Mine gets up to 106 or 107. I have the duo nova. Works great just do some testing
Thanks!@@yhmproperties
I also only have an EC dehydrated. I have seen videos using it to make yogurt from raw milk so it can be done. I will try and post the results here.
My excalibur works fairly well, though I've noticed one jar of the 5 quart jars separates, usually the jar at the back on the left hand side. I set the excalibur to 95 degrees. Now that I know I can save the separated jar and use it, there's no loss.
I have been making regular yogurt for years. Definitely going to try this! Thank you for sharing! Love all of your videos!
Dear Mary; I have never made yogurt, but I love it. I wanted something better than store-bought, and wow! Did you ever give us something better! The instant pot I now own is an older model and it cannot be used for this; I called the company to confirm. I am going to buy the model you have so I can have this wonderful probiotic for the rest of my life- and hopefully convince my son (who gave me his instantpot) to try it. I've already bought the inulin and the L. Reuteri, and even the half and half. I should have checked my instant pot first. But it's okay; I can replace the half- and- half when my instant pot comes. From my heart, I thank you for sharing this wonderful recipe with us! By the way, I am also going to get Dr. Davis' and Donna Schwenks' books. Today I feel like you have made thousands of lives better, healthier and more beautiful. Mary, I think you are wonderful. Don't ever change.
All of this dropped right at the right time. This needs to be shared far & wide. Thank you Mary & a very blessed & merry Christmas to you and your family!
I sift 3 tablespoons(TBSP) inulin while stirring about a half pint of half & half & it blends smoothly & quickly. Then I add 3 TBSP of the previous cultured dairy(yogurt) & the rest of the half & half
(1 & 1/2 quarts) & use a stick blender to thoroughly mix all ingredients together. That is the perfect amount to fill all 8 of my 6 oz. containers that fit into my yogurt maker. FREE
Fantastic Info!! Thanks!!
I just love Mary. I wish I could adopt her as my Mom/Grandma. 🥰
Same
Thank you Mary for teaching us how to make the L. Reuteri cultured dairy. You bless my gut with good things. Thank you!
THANK YOU, so much Mary😘 You are SO thorough!
I'm glad you explained all that about the first batch vs. second batch because I thought I messed up the first batch.
I have a 6 qt instapot pro. The qt size mason jars and lid did not fit with the instapot lid on , so i used a 7 cup pyrex simply store bowl and it worked!
Mary, thank you so much for all of your effort and work in bringing forth this information.
You bring a perfect balance of detail necessary to your students (me) having the best chance
for success.
Such a great wealth of information, as always, Mary. Have a blessed rest of the weekend.
Hey Rob, You too! Love to the SG Family, Mary
Hi Mary, just wondering if you’ve ever made cream cheese or cottage cheese from this yogurt. I’ve been making it for almost 2 years now and I would love to turn it into cream cheese or cottage cheese. If it’s possible, can you make a step-by-step video for us? Thanks for everything you do! I am learning so much from your videos!
Mary! What a wonderful video! Fantastic information and 'food for thought'.
Thank you SO much!! Glad you enjoyed it! Love, Mary
Mary! Your videos are sooooo thorough and it answered many questions I had due to this not really being a true 'yogurt'. Your video has given me confidence to eat my first funky looking batch, haha!
Your book arrived 8-4-23. Mary, I love it!
Did you order it from Amazon? I cannot wait to get it!
WOW!! Where did you order it from? Love, Mary
@@MarysNest Thrift books
@@maureenpat64 Thrift books
I just ordered supplies for making this and the whisk through your Amazon storefront… Also, I have an older Instantpot with just the yogurt setting… I put 2 cups of water in it and a quart jar full of water and it maintained 105° for 12 hours… So I think it might work…
Hi Mary
I will try this, for sure. But I am avoiding dairy myself as much as possible. So I’m really looking forward to the one on using coconut milk.
Thanks for all you do☺️
I understand completely. I'll be making it with coconut milk and will make a video about it. Love, Mary
@@MarysNestThat would be great!!! ❤😊
Looking forward to sweet Mary’s video with coconut milk ❤❤❤
Yay!!! Thanks Mary!!
Received your book yesterday!! What an encyclopedia!!!😳😊 Beautifully done...
Congratulations 🎉🎉
Thanks for sharing. Still waiting to hear back from the places I applied to. I'm really hoping for the library job as the tasks and hours suite me.
Best of luck!
Thank you for the great video (I’ve also benefited from your bone broth videos)! I’ve never made yoghurt before. When you add the quart jars to the instant pot, do you have to add water to the bottom to create steam, or do you just put it in there as is?
I received your cookbook and it's amazing. Also, my second batch of yogurt is in the fridge. Thanks so much, Mary!
Wonderful! And thank you SO much!! Love, Mary
My 2nd batch is in my belly😂 Thank you Mary! I have noticed better sleep and more love for my fellow man as well like Donna talks about. It's miraculous❤
I received your book today, a wealth of information. Love it!
Wow!! Thank you!! ❤️🤗❤️
I am making it first time from a yogurt maker and appreciate you making it different methods so I can do it. I dont own an Instant Pot.
Thanks for all your information. Do you have starter kits so I don’t have to buy so much stuff. Thanks for your great vids. ❤
I look forward to trying this. Thank you for your clear & concise directions.
You are so welcome!
Hi Mary, thank you for your wonderful videos! I was wondering, does each batch of yogurt made get weaker and weaker (less and less l. reuteri) with each batch? Will you eventually have to start all over with the tablet crushing? Thanks for your help!
Thank you Mary for teaching us different things bless to your family
You are so welcome!
I don’t have a specific temperature control on my instant pot but I tested it and found that the low yogurt setting stays a consistent 93 F which worked well for my L Reuteri and found that the “normal” setting stays 104 F so I will use normal when I make the Super yogurt with the 3 different cultures
May I ask which 3 strains are you referring to? Thank you
I love everything you do Mary!!! Thanks for this tutorial. I've made traditional yogurt before just using my oven but I found this different (to me) type when I was searching for relief from what I now realize is SIBO and I'm hoping it will be the answer to my problem! Thanks for all the wonderful videos!
Mary, you are an absolute gem of information and I appreciate each and every video you create. Just wondered if once done and refrigerated if anyone has added fruit before eating?
Wow! Thank you so much for the kind words! Yes, I have added fruit to it after I have made it. It works great. Love, Mary
I have never heard of this ... Clicked because I was curious 🤨😁
It's so good for you and you can also make in a yogurt maker: ruclips.net/video/qeIMoTMv_AQ/видео.html
@@MarysNest I've been making kombucha for a while...and I learned how to make fermented salsa from you. It's so yummy that the store bought stuff just tastes like ketchup to me now. If only I could get cilantro to grow around here, I'd be golden.
I'm looking to make fermented jalapeno honey soon, to go in my margaritas as a sweetener.
I still have no idea what social paradigm i am violating by lack of any conception of vids books bugs ..... and too distraught to gain what actually i came to learn.
I only just got my instantpot to try culture. I wanna toss it all out and hide from the reality mangle and mold demands. I can't understand her bait and switch behavioral agenda.
To provide some context, I have an Instant Pot Duo, which doesn’t allow for precise temperature adjustments but does have three settings under the "Yogurt" function. Here’s what I did: I set the Instant Pot to "Yogurt" on the "Normal" setting, placed a glass container with water (lid closed) directly on the stainless steel liner, and closed the Instant Pot lid. After 1 hour and 30 minutes, I measured the temperature, which read approximately 96.6°F, or roughly 97°F. If this works for you, setting the Instant Pot to "Normal" with a glass container on the liner could be a suitable option.
I was wondering if L. Ruereri was naturally in other fermented foods such as sauerkraut, pickles, carrots, or other lacto fermented foods? Or even some homemade cheeses? Thank you very much. You are such a good teacher! God bless you and your family.
Good question! It occurs naturally in meat and cheese. Specifically Cheddar, Grana Padano, Gruyère, Idiazabal, Parmigiano Reggiano, Roncal, and Toma. Love, Mary
Oh was so excited using an insta pot as I make regular yogurt in pint jars in it. Oh drats, it’s not a pro. I did make this in the dehydrator but temp varied, came out similar to your first batch, but this was not ultra filtered 1/2 & 1/2, (so did the 180 degree then cooling). Did 2nd batch, starting again, same as first. Deflated with results. But the hunt was on for the sterile ultra. Found it, will try doing it again. In the meantime did a simpler solution making probiotic water with 1/2 a pill. Thank you Mary for answering the Q&A on insta pot yogurt setting needed. I’ve not used that setting, wasn’t sure of the temp, (standard models) get to or maintain. Will see if the company gives it. When I do yogurt in it, I follow their manual by using the ‘keep warm’ setting for 15 min. Then unplug, leave it in for 15 hours. Wonder what temp the keep warm setting is? These preset settings should be listed with all models, that would be helpful. Happy l. Reutering!
Keep us posted! Love, Mary
Mary, I would like to flavor 8 ounce containers for my grandkids. Would mixing honey or berries into this yogurt break it down? I’m so excited and ready to feed this to the lives of my life. Thank you so much this presentation was detailed and I needed a confidence builder. ❤
Hi Mary! First, Thank you for your classes! You are amazing!
So Question:
1. if I want to add flavorings, can I add a jam of any kind as flavor? I want to add tart cherries or lemon. When adding a preserved cherries I would blend until smooth and then add to the super yogurt? How would you incorporate flavors like cherries or lemon?
2. How does this affect the 10 day shelf life?
These are great questions. I would add the flavoring after the culturing process is complete. But I have not tried this yet so it will be an experiment. I think the shelf life would still be about the same. Love, Mary
@@MarysNest I have used this method for my home made Kombucha. My favorite flavor is tart cherry, so I just put the tart cherry jam in it after the first ferment, but for the second ferment. It was DELICIOUS AND FANTASTIC. I’m just saying, it was so easy. You are one of the best teachers I’ve ever had! You are teaching a college level home economics course in canning and preserving and fermenting! I’m very grateful 🙏🏻
Thanks for all these great advices! I made my first batch in my new yogurt maker yesterday. I wasn't brave enough to eat half of a cup of it, even though it was really nice tasty, creamy. I tried with a couple of teaspoon and surprisingly I felt some nausea and some weird feelings in my belly. I am not sure, if it was the super yogurt's effect at all, but I never had those feelings before, so, I assume it was all from the yogurt. I am not sure, if it's normal, but I'm curious if someone else had any of these effects from it at all.
You inspired me to get my yogurt maker and L.Reuteri supplement. I did just get off a 60-day antibiotic which gave me a terrible rash in 3 different places. My first batch has 16 hours left. So my question is. Since that will happen at 2 A.M. Should I be up or get up at that time to place the jars in the refrigerator at that time? I ordered Dr.'s book it's just not here yet. Thank you. My next batch will be L. Reuteri and L.Gasseri
Thank you for this demo! Can you also do a coconut milk version?
I love the taste of vanilla greek yogurt vs. the plain one. Can you can add vanilla while its in the pro pot??? If so, how much do you use?
Just wondering, what does it taste like? I don’t like sour or tart. Appreciate your efforts in making all these vids. ❤
This is a great video! I have a question about the temperature. The book says that the temperature should be at 106 degrees, but every video tutorial says the temperature should be at 100 degrees. Does it matter either way?
The book says 100F degrees, as I read it. Dr. Davis says in an interview that the optimal temperature for L Reuteri is human body temperature. He does say that fermenting 3 cultures together, 104° F is a decent compromise and works.
If using the sous vide option,please measure your actual temperature with a thermometer. Many times ,you may need to make programmed temperature corrections,as the real temperature may not be what the "programmed" temperature is. I use small jars for the mixture,but add water up to about 3/4 of the way up the jars in the pot.this seems to keep a more consistent temperature. Best wishes.
Great tip!
Thank you. I don’t have a yogurt setting on mine but I do have the sous vide setting. Which I thought was weird.
Just want to make sure I’m understanding this correctly. You’re putting the jars in the Insta Pot no water bath?
@@kanah2o put water in around (outside) the jars,too.
I make my own yogurt and also use my SousVide but in a large water bath for sometimes 24 hr., but I culture @ 110°. I had tried using my Instant Pot but it never cultured, so I went back to the SousVide method which has worked for me for many years. I will try this super yogurt as soon as I get my hands on these things. Sometime when I make my yogurt I make too much and I find that if there is too much time in between batches, the bacteria dies and nothing can revive it, so now I don’t make a lot, but if I forget to save some I have to buy a new plain yogurt as a starter.
Can you tell for how long i can keep L.Reuteri yogurt in the fridge for to make a new batch ?? Thank you.
Ilove your recipe
Ty so much! Had no idea how to operate my Instant Pot. Now I'll finally use it thanks to you!
Thanks for simplifying this and also answering a question I had about when you make the second batch if you needed to use L Reuteri pills again. Thanks you made it very clear. One question what if you use the 2 quart bottles and instead of just making quart if you made a quart and a half and use the two bottles I think there would still be enough space and I wouldn’t have to make it as often.
I use the sous vide setting, but I use a water bath up about 2/3 from the top of the jars. I pre-warm the water to 100 degrees before I place the jars in and set for 36 hours. it works great for me.
Hi Mary, when you say 2 Tablespoons of inulin are your tablespoons 15 grams? I am in Australia and our Tablespoons are 20 grams. Thank you for sharing this video, I will definitely be making this super cultured dairy.
A US tablespoon has a little over 17 grams. But don’t worry. How much inulin you use is not an exact science. Love, Mary ❤️🤗❤️
@@MarysNest Thank you lovely
Mary, I was surprised the first time I mixed the tablet powder and inulin with cold half & half. It took quite a bit of whisking to get the dry ingredients to go from a clumpy, glue-like mixture to be completely integrated. Will using warm half & half assist in making the tablet powder & inulin mix better (quicker)? Any suggestions? I'm eagerly awaiting my first batch! Thanks!