I took those L. Reuteri chewable pills for 2 days now (day 1 and 2 : 2 - day 3 : 1) before starting the yoghurt. An hour later I fall asleep for several hours, every day. Great sleep at night. Exercise pains : gone. My mobility issues seem to be largely gone. More energy and clarity. 2 pimples cleared up. I’m an avid plain Greek yoghurt eater, keto, 3 fasting days a week. It seems to make me want to smoke less too. I honestly wasn’t expecting such an immediate strong positive result ! I’m sold !
Really! I thought the tables are only for yoghurt making. I never realized that it can be taken orally itself. My insomia problem doesn’t fix well with taking the yoghurt with L. Reuteri. I need to try it chewing the tablets, i hope it will improve my sleep.
Kefir is a food rich in tryptophan, which is the precursor of serotonin. I just made my first batch of L. Reuteri with a sous vide device. My gut is so happy! 😄
Hi, I make my own yogurt using organic cow milk and repeat the process by using some of it fir the next batch. Do you think it contains the culture you've mentioned? For kefir I use goat milk. I also make my own kombucha. I tend to alternate having them rather than mixing them. Despite that, I suffered from terrible chronic insomnia for years. The only think that helps is a supplement based on 5htp, chamomile and lemon balm. The only downside is its price!
@@RC-dx6vu I would imagine if you looked up the original brand online the cultures will be on the label. The only widely available product (like grocery store available) out there I've seen that includes a strain of L. Reuteri is Lifeway, but you have to check the bottle. The oat one for sure doesn't. Outside of that you're stuck with picking up a culture or pills. I'm just doing Lifeway until I make the moves to secure this particular L. Reuteri culture. I'm just reproducing from their product although I'm aware it will not be as potent doing it that way. I have to say that homemade yogurt, yogurt cheese, kombucha, and my little bootleg kefir provide the right amount of low effort, lazy production that allows me to stick to regular consumption *and* fits my budget at the moment. I hate the idea of needing to get extra equipment like a sous vide or instant pot maintain a militant temperature on top of waiting 36 hrs. For yogurt anyway. I am intrigued though. I have had whacked out sleep for decades and have only recently started to level out during this cultured food journey. I haven't really done anything different outside of taking a Thorne magnesium supplement 3x a day, the cultured food focus, and drinking more water. I'm kinda shocked that I have had success with some longer sleep sessions of 8-9 hours of *straight* sleep vs. 4-6 hrs of broken up sleep (my usual deal). During my long sleeps I also had interesting dreams. One thing I did learn recently is to not to drink too much Kombucha after 2PM. I drank a lot late in the afternoon until early evening a couple of nights ago and I was up till 2AM. I couldn't understand what the deal was after having such good sleeps. I eventually made the connection btw that and the caffeinated tea factor.
I made my first with nonorganic half and half. It had a funky smell and flavor. My second batch was made with organic and it didn’t have that. Definitely use organic.
I'm eating my 1/2 a cup to one cup daily of L. Reuteri. I can't wait to feel the benefits! I hear it takes about 2-3 months for gut to start changing . Would love to start making the Kefir.
You have changed my life because I started making this yogurt a couple of months ago and I do feel so much better and I sleep better and deeper. I have been making fizzy drinks with the whey from the L. Reuteri. Does this process still give a high amount of L. Reuteri or is it converted to lactic acid and is that not as good?
I have SIBO diagnosed by a naturopath doctor through exams. I have bad constipation due to methane producing bacteria. Just started taking this yoghurt, fingers crossed it will give me some relief.
I have to take this yogurt in the late afternoon or evening. If I take it in the morning it makes me so sleepy during the day! I sleep so much better now at night!
Hi Donna. I live in Australia and I’m about to buy what I need to make the L Reuteri but I can’t find anywhere that sells half and half. I could just buy Uht milk but I can’t find Uht cream. What do you suggest?
If my main goal is sleep. Do I just keep using the SIBO yoghurt I'm making with the L. reuteri, L. gasseri, Bacillus? Or should I make a yoghurt with just L. reuteri?
I believe I had SIBO (diarrhea for years + very bad bloating in the end). I have been taking the RETURI capsules and it's made a huge difference. It's a stable, need to make the yogurt now.
Dr. William Davis recommends using half-and-half or which is dairy but there's another Dr that says dairy Dr. Osborne says dairy mimics gluten so this is a conundrum so what do you suggest thank you bye
Hi Donna, I am going to start taking the L. Reuteri, but need to do a parasite cleanse. Would you recommend I do the cleanse before starting the L. Reuteri? I hope you see this. 🙏
Lately I have histamine issues and I can't handle kefir anymore (I used to drink a lot of kefir years ago, didn't drink it 1,5 years before I got histamine issues). L. Reuteri yogurt I can handle, I guess it's low in histamine, it tastes mild even after 36 hours fermentation. How can myself to tolerate kefir again? Tried collagen and low lectin/oxalate diets to heal the gut but I still have histamine issues, or is it a different reaction I developed to the kefir? I make it from goat 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? It turns out so perfect instead of separating, does that mean it could be dead?
The ideal temp for incubation is 98 F to 100 F . L reuteri dies at temps above 108 F to 110 F. I use an IP on the sous vide setting but the medium yogurt setting works too.
I Made the yogurt but I used cold Half and Half milk 😒 when I was mixing for first time with pills, my question is do I have to start a new batch because the milk has to be warm when I mixing?please help 🙏
Donna, is there a way to use something other than milk as a substrate for the bacteria for people who have issues with casein protein in milk? I think dr Davis said humous was a good substrate but im not sure how you would do it?
Does anyone has loss effect for sleep for l Reuteri yogurt? 😅 after the first week I no longer sleep as well now eventhough still consuming the yogurt..
Hi. I don't get a yoghurt maker which is suitable for L.Reuteri. I am in West Africa. What about I use my electric weather bath canner as incubator?. Would this work?. Time and temp can be exact tuned. I would add the yoghurt straight into the glasses and the into the canner. I just don't know if you can use the canner without water...or... Can I add the yoghurt glasses into a little bit of water? I am curious to hear your opinion about that. Thanks a lot.v
You don't get enough as a supplement plus it is much more expensive than making it into a yogurt-like ferment. 1/2 cup of the ferment has around 260 billion CFUs.
I’ve eaten yogurt a few days in a row and notice I wake up with stiff hands. I think my gut needs yogurt, but I don’t seem to do so well on cow’s milk. Does anyone know if goat’s milk would be any different? Thanks for your help!
Try really focusing on water intake an include some lemon in there, my mother has bad arthritis in the hands an the lemon helps with the build up fluid in the joints that cause inflammation, an focus on some magnesium citrate. That should help. If you can make your own yogurt the long you let it good for the tangyer it's going to get an also lower in lactose that might also help you.
New subscriber here, just ordered the Kefir starter from Amazon (I live in Canada). I would much rather see a real person talking than a screen shot. I have watched a few of your videos and don't like looking at a screen shot versus a real person...makes a difference!
Meh…although I see your point, I don’t care to see them unless they are demonstrating something…Just treat it like a podcast because I just listen anyway
I just got my L Reuters probiotic and my inulin but I cannot find ultrapasteurised half and half . What do I do? Heat milk and cream like if I would regular yogurt , I think it’s scalded and then the temperature is brought down to 110 degrees Fahrenheit?
do you not have a walmart? any store i go to, all the half and half says ultra pasteurised; haven't seen a half and half brand that isnt ultra pasteurised
Hi John from Australia. I've made l. Rueteri and love it. Just like to ask , when making my second batch from 2 tablespoons of the old batch can I make more than litre of l. Rueteri ?
Hi John, that’s great it worked the first time. Mine first attempt was a total disaster - just liquid with thin layer of thick cheese-like stuff on top and a layer of cream that got stuck into the lids of conditioners, all with rancid smell:/ Please could you share what milk did you use..? Many thanks. Greetings from QLD.
@@johnmead6484 Thank you, I’ll try this:) My second attempt at making yogurt (this time with 3 tablets) produced some cottage cheese;) But this time is edible:)
I am in West Africa and want to do the L. Reuteri yoghurt. I had a friend bringing me l. Reuteri drops from Europe. I am confused. It's from BiGaia and it's written on it L. Reutery DSM 17938. As mentioned this are drops not tablets. Is it still usable to make the yoghurt?
I also have the BioGaia chewables. They are one of the strains recommended by Dr. Davis in the Super Gut book, so they should work. The recipe in the books calls for crushing 10 tables per quart. I have tried three times and every time it has “exploded” out of the jar and been very separated and cheesy smelling. I have had success though using it in a blend recipe (also from the book) with two other probiotics, Bacillus Coagulans GBI-30 6086 and L. Gasseri BNR17. Even with that, the first batch was separated but I read that was normal and to then use the solids and whey from that to start a 2nd batch, which worked and continued to work from batch to batch countless times.
If yours are drops, as in a liquid, I guess that’s different from mine which are chewables. The chewables have 200 billion CFU each and the recipe calls for 10 of them per quart along with 2 tablespoons of raw potato starch or inulin. I would use however many drops would equal that and give it a try. If the first batch comes out really separated try using 2 Tablespoons of that to start another batch. Good luck!
@@tatzja8074 … my first batch also “exploded” … but I used it to make my second batch and it was fabulous ! (Although, it was a little “grainy “ on the very top … the subsequent batches are the BEST yoghurt I have ever eaten … the thickness and texture is sublime! … HOWEVER … after my first batch fiasco, I now make it in a glass bowl to allow for expansion … I use my Cosori dehydrator to make it … I cover the bowl with a plastic wrap (obviously, I don’t want it to dehydrate) and position it in the middle of the machine … I set my temperature at 103 to maintain a temperature of my organic half and half at 99-101 degrees … 36 hours … for subsequent batches I use a mixture of the whey and some reserved yoghurt as my starter …. BTW … I have saved the whey and curds from my first batch in the freezer as another second generation starter …
Does the L. Rueteri contain stevia? My gut is in a bad way because my system can’t handle stevia or artificial sweetens at all and I ate some yogurt with stevia that wasn’t in the label. I really want to do this. I’ve got to do something about my gut health. It’s been good for years until that happened with the yogurt.
@@your-right-m-r Thank you for responding to my concern. I understand what stevia is and considered growing my own. Since then I’ve read that some people even growing and powdering their own stevia it still gives them diarrhea. For that reason I’m literally afraid of it for me. I’m just now getting back to normal after harsh gut issues for two months ever since the first week in May. I can’t afford heath-wise to not be overly cautious to the point of not touching any amount of it. I think I may be one of the few who are as sensitive to it as I am. I had colitis twice twenty years ago and almost died both times. This time the dr caught it before it had developed into colitis. I don’t plan to ever be in that situation again. That one reason I really want to try the L. Rueteri. I so desperately want and need this to work.
the recipe is organic half and half, L reuteri, and inulin (a prebiotic) for the bacteria to eat on. Inulin should be eaten away by the bacteria but idk if it 100% gone or not by 36 hrs sweetener like stevia isn't required
Donna Schwenk, firstI love your channel and have learned a lot from you. But I'm having a problem making L. Reuteri Yogurt. I followed all the instructions and my yogurt came completely separated and sour. I did use full fat ultra pasteurized milk as I can't find ½ and ½ where I am in Portugal since the beginning of this year. Any advise and help would be much appreciated.
You mention bifido bacteria and the fact you get it from your mom when you are born. What if the mother didn't have much of that in her when you were born because of poor diet etc and then also didn't breast feed?
I took those L. Reuteri chewable pills for 2 days now (day 1 and 2 : 2 - day 3 : 1) before starting the yoghurt. An hour later I fall asleep for several hours, every day. Great sleep at night. Exercise pains : gone. My mobility issues seem to be largely gone. More energy and clarity. 2 pimples cleared up. I’m an avid plain Greek yoghurt eater, keto, 3 fasting days a week. It seems to make me want to smoke less too. I honestly wasn’t expecting such an immediate strong positive result ! I’m sold !
Really! I thought the tables are only for yoghurt making. I never realized that it can be taken orally itself. My insomia problem doesn’t fix well with taking the yoghurt with L. Reuteri.
I need to try it chewing the tablets, i hope it will improve my sleep.
Kefir is a food rich in tryptophan, which is the precursor of serotonin. I just made my first batch of L. Reuteri with a sous vide device. My gut is so happy! 😄
Hi, I make my own yogurt using organic cow milk and repeat the process by using some of it fir the next batch. Do you think it contains the culture you've mentioned? For kefir I use goat milk. I also make my own kombucha. I tend to alternate having them rather than mixing them. Despite that, I suffered from terrible chronic insomnia for years. The only think that helps is a supplement based on 5htp, chamomile and lemon balm. The only downside is its price!
@Vicki Lee on Donna's website
@Vicki Lee on-line
@@RC-dx6vu you'll need to acquire the culture
@@RC-dx6vu I would imagine if you looked up the original brand online the cultures will be on the label.
The only widely available product (like grocery store available) out there I've seen that includes a strain of L. Reuteri is Lifeway, but you have to check the bottle. The oat one for sure doesn't. Outside of that you're stuck with picking up a culture or pills.
I'm just doing Lifeway until I make the moves to secure this particular L. Reuteri culture. I'm just reproducing from their product although I'm aware it will not be as potent doing it that way.
I have to say that homemade yogurt, yogurt cheese, kombucha, and my little bootleg kefir provide the right amount of low effort, lazy production that allows me to stick to regular consumption *and* fits my budget at the moment. I hate the idea of needing to get extra equipment like a sous vide or instant pot maintain a militant temperature on top of waiting 36 hrs. For yogurt anyway. I am intrigued though.
I have had whacked out sleep for decades and have only recently started to level out during this cultured food journey. I haven't really done anything different outside of taking a Thorne magnesium supplement 3x a day, the cultured food focus, and drinking more water.
I'm kinda shocked that I have had success with some longer sleep sessions of 8-9 hours of *straight* sleep vs. 4-6 hrs of broken up sleep (my usual deal). During my long sleeps I also had interesting dreams.
One thing I did learn recently is to not to drink too much Kombucha after 2PM. I drank a lot late in the afternoon until early evening a couple of nights ago and I was up till 2AM. I couldn't understand what the deal was after having such good sleeps. I eventually made the connection btw that and the caffeinated tea factor.
I make my L Reuteri in my oven with the light on. It comes out perfect.
Just made my first batch.. 36hrs in a Browin yogurt maker. I've just tasted it. Beautiful thick and creamy I'm so, so pleased! ❤😊
YOU GOT ME STARTED ON KIEFER A COUPLE MOMNTHS BACK ... MAKE 1QT EVERY DAY .. LESS EATING MORE DRINKING
I made my first with nonorganic half and half. It had a funky smell and flavor. My second batch was made with organic and it didn’t have that. Definitely use organic.
Always if possible ! 💘from Alaska
I used non organic and it came out beautifully. You have to warm the half & half before you mix it.
I'm eating my 1/2 a cup to one cup daily of L. Reuteri. I can't wait to feel the benefits! I hear it takes about 2-3 months for gut to start changing . Would love to start making the Kefir.
How is it going now? Any noticeable changes? I have just started taking hoping to cure my SIBO
You have changed my life because I started making this yogurt a couple of months ago and I do feel so much better and I sleep better and deeper. I have been making fizzy drinks with the whey from the L. Reuteri. Does this process still give a high amount of L. Reuteri or is it converted to lactic acid and is that not as good?
May I know how do u make fizzy drink with the whey?
@@indulgeAngel82 look up fermented drinks, you'll see a lot of videos on it. You use fruit and sugar and you ferment them in bottles.
I have SIBO diagnosed by a naturopath doctor through exams. I have bad constipation due to methane producing bacteria. Just started taking this yoghurt, fingers crossed it will give me some relief.
Is there a optimum time to eat it for deep sleep? Thanks for sharing ❤
I have to take this yogurt in the late afternoon or evening. If I take it in the morning it makes me so sleepy during the day!
I sleep so much better now at night!
I eat mine in the afternoon/evening. I’m so exhausted even before I eat it!!
Hi Donna. I live in Australia and I’m about to buy what I need to make the L Reuteri but I can’t find anywhere that sells half and half. I could just buy Uht milk but I can’t find Uht cream. What do you suggest?
Hey, Donna sour cherries are also great for sleep and that' s been proven by some trials, you should try to combine them :)
If my main goal is sleep. Do I just keep using the SIBO yoghurt I'm making with the L. reuteri, L. gasseri, Bacillus? Or should I make a yoghurt with just L. reuteri?
Can we have kefir and this Reuteri yogurt as well- would they be competing with each other?
Thank you
I have SIBO and I will definitely make this yogurt.
The regular Kefir made my sibo worse. Im afraid to use this.
@@ShalomShalom-d5c have you checked out GAPS diet?
I believe I had SIBO (diarrhea for years + very bad bloating in the end). I have been taking the RETURI capsules and it's made a huge difference. It's a stable, need to make the yogurt now.
Any update?
@@dallenatatana8613have the yogurt helped you?
Really wonderful podcast!!
I am making in large glass jar in hot tub. Perfect temperature. I only fill jars part way. Going really well. Still waiting for joy hormones.
I can’t wait to try this!!!
Dr. William Davis recommends using half-and-half or which is dairy but there's another Dr that says dairy Dr. Osborne says dairy mimics gluten so this is a conundrum so what do you suggest thank you bye
Hi Donna I am interested in your product because I want to ferment soy milk so that I can get the K2 product of the fermentation
But I'm not sure if it's the rotary or the lactobacillus acidophilus that produces K2
Hi Donna, I am going to start taking the L. Reuteri, but need to do a parasite cleanse. Would you recommend I do the cleanse before starting the L. Reuteri? I hope you see this. 🙏
Just trying the reuteri pills now woo
Lately I have histamine issues and I can't handle kefir anymore (I used to drink a lot of kefir years ago, didn't drink it 1,5 years before I got histamine issues). L. Reuteri yogurt I can handle, I guess it's low in histamine, it tastes mild even after 36 hours fermentation. How can myself to tolerate kefir again? Tried collagen and low lectin/oxalate diets to heal the gut but I still have histamine issues, or is it a different reaction I developed to the kefir? I make it from goat milk.
Check out this article for more help with histamines. www.culturedfoodlife.com/histamines-and-fermented-foods/
You might have SIBO, thats a symptom
Nettle is a natural way of dealing with histamines that may give you some needed assistance
Drain the whey
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?
It turns out so perfect instead of separating, does that mean it could be dead?
The ideal temp for incubation is 98 F to 100 F . L reuteri dies at temps above 108 F to 110 F. I use an IP on the sous vide setting but the medium yogurt setting works too.
I Made the yogurt but I used cold Half and Half milk 😒 when I was mixing for first time with pills, my question is do I have to start a new batch because the milk has to be warm when I mixing?please help 🙏
I use cold half and half and works fine
Can you use L. Reuteri with Kefir? I have been making kefir from raw goat's milk and love it.
She makes a smoothie everyday with kefir and the l reuteri yogurt. 😊
I use raw goat milk kefir..what will happen if i add l reuteri starter with kefir grain at the begining...
@@adhikariindiaThe taw milk bacteria may eliminate the L. Reuteri.
Donna, is there a way to use something other than milk as a substrate for the bacteria for people who have issues with casein protein in milk? I think dr Davis said humous was a good substrate but im not sure how you would do it?
Does anyone has loss effect for sleep for l Reuteri yogurt? 😅 after the first week I no longer sleep as well now eventhough still consuming the yogurt..
Hi. I don't get a yoghurt maker which is suitable for L.Reuteri. I am in West Africa. What about I use my electric weather bath canner as incubator?. Would this work?. Time and temp can be exact tuned. I would add the yoghurt straight into the glasses and the into the canner. I just don't know if you can use the canner without water...or... Can I add the yoghurt glasses into a little bit of water?
I am curious to hear your opinion about that. Thanks a lot.v
If you are in West Africa the weather is OK to use your counter top to make yogurt.
@@mariammohammed4That’s what I was thinking :-). Or just leave it in a cupboard or oven.
Interesting video one question it is regular milk hole milk or half and half milk ?
How often do I start a new batch? How do I know when the Reuters isn’t in there to reculture.
All yogurt have L.Reuteri strain or any particular brand we need to choose for fermenting. Thanks
No regular yoghurts don’t have it. Legally the L Reuteri may not be labelled yoghurt (US).
Can we eat more than 1/2 cup daily?
I eat two cups per day! (-:
I’ve just started fermenting kefir. Can I just supplement to get this additional strain you talked about. Is there any benefit to it as a supplement
You don't get enough as a supplement plus it is much more expensive than making it into a yogurt-like ferment. 1/2 cup of the ferment has around 260 billion CFUs.
What is the strain to strengthen my immune system?
I’ve eaten yogurt a few days in a row and notice I wake up with stiff hands. I think my gut needs yogurt, but I don’t seem to do so well on cow’s milk. Does anyone know if goat’s milk would be any different? Thanks for your help!
I will try….. thank you for the idea. Now thinking how to increase fat content ……
Try really focusing on water intake an include some lemon in there, my mother has bad arthritis in the hands an the lemon helps with the build up fluid in the joints that cause inflammation, an focus on some magnesium citrate. That should help.
If you can make your own yogurt the long you let it good for the tangyer it's going to get an also lower in lactose that might also help you.
I changed to raw goat milk kefir,, all symptom of RA subside..also goat ghee
Could be a herx reaction! Pushing out the bad bugs
Goat milk i use raw
hey Donna,
ca you use slow cooker?
What does this yogurt taste like?
Is it better to make the yogurt with just reuteri, and omit the coagulants and gasseri?
Those three are best used together.
New subscriber here, just ordered the Kefir starter from Amazon (I live in Canada). I would much rather see a real person talking than a screen shot. I have watched a few of your videos and don't like looking at a screen shot versus a real person...makes a difference!
Meh…although I see your point, I don’t care to see them unless they are demonstrating something…Just treat it like a podcast because I just listen anyway
I just got my L Reuters probiotic and my inulin but I cannot find ultrapasteurised half and half . What do I do? Heat milk and cream like if I would regular yogurt , I think it’s scalded and then the temperature is brought down to 110 degrees Fahrenheit?
I can’t find it either. Have half and half but not ultra pasteurized
do you not have a walmart? any store i go to, all the half and half says ultra pasteurised; haven't seen a half and half brand that isnt ultra pasteurised
@@ahabgaddis7277 I’m in Canada. We don’t have it. I went to the States and brought some home
110 is too hot! 100-102 degrees is the temp for L. Reuteri.
@@claudettesteevesI am in OwenSound Ontario our Walmart has organic half and half, you only need ultra pasteurized for milk not cream
Can I freeze the yogurt to save it for late to make more yogurt? I am traveling.
Yes, freezing doesn't kill it.
What is the name of the yogurt maker mentioned at the end of the video?
Hi John from Australia. I've made l. Rueteri and love it. Just like to ask , when making my second batch from 2 tablespoons of the old batch can I make more than litre of l. Rueteri ?
Hi John, that’s great it worked the first time. Mine first attempt was a total disaster - just liquid with thin layer of thick cheese-like stuff on top and a layer of cream that got stuck into the lids of conditioners, all with rancid smell:/
Please could you share what milk did you use..? Many thanks. Greetings from QLD.
@littlethings7522 hi. I use 500ml full cream and 500 ml farm house milk 11.8 fat or full cream organic
@@johnmead6484 Thank you, I’ll try this:) My second attempt at making yogurt (this time with 3 tablets) produced some cottage cheese;) But this time is edible:)
@@littlethings7522 hi. You need to use 10 tablets to make 1 litre
Use two tablespoons from your last batch per liter.
GABA with inositol works even better for calmness.
I am in West Africa and want to do the L. Reuteri yoghurt. I had a friend bringing me l. Reuteri drops from Europe. I am confused. It's from BiGaia and it's written on it L. Reutery DSM 17938. As mentioned this are drops not tablets. Is it still usable to make the yoghurt?
I also have the BioGaia chewables. They are one of the strains recommended by Dr. Davis in the Super Gut book, so they should work. The recipe in the books calls for crushing 10 tables per quart. I have tried three times and every time it has “exploded” out of the jar and been very separated and cheesy smelling. I have had success though using it in a blend recipe (also from the book) with two other probiotics, Bacillus Coagulans GBI-30 6086 and L. Gasseri BNR17. Even with that, the first batch was separated but I read that was normal and to then use the solids and whey from that to start a 2nd batch, which worked and continued to work from batch to batch countless times.
If yours are drops, as in a liquid, I guess that’s different from mine which are chewables. The chewables have 200 billion CFU each and the recipe calls for 10 of them per quart along with 2 tablespoons of raw potato starch or inulin. I would use however many drops would equal that and give it a try. If the first batch comes out really separated try using 2 Tablespoons of that to start another batch. Good luck!
I bought to many packages of BioGaia tablets, have one left in case you are interested.
@@tatzja8074 … my first batch also “exploded” … but I used it to make my second batch and it was fabulous ! (Although, it was a little “grainy “ on the very top … the subsequent batches are the BEST yoghurt I have ever eaten … the thickness and texture is sublime! … HOWEVER … after my first batch fiasco, I now make it in a glass bowl to allow for expansion … I use my Cosori dehydrator to make it … I cover the bowl with a plastic wrap (obviously, I don’t want it to dehydrate) and position it in the middle of the machine … I set my temperature at 103 to maintain a temperature of my organic half and half at 99-101 degrees … 36 hours … for subsequent batches I use a mixture of the whey and some reserved yoghurt as my starter …. BTW … I have saved the whey and curds from my first batch in the freezer as another second generation starter …
What if you can’t have dairy?
Is there a yogurt maker that you could recommend that has the appropriate temperature settings?
Luvele. She mentioned at the end. I have one. It's great 👍
MVpower also has a timer and adjustable temperature setting.
Here you go! www.culturedfoodlife.com/store/product/luvele-pure-plus-yogurt-maker/
@@CulturedFoodLife Sadly this yogurt maker is not available except for pre-order that won't ship until sometime in October.
All the yogurt makers are unavailable
Do you think it’s still beneficial That I make kefir with pasteurized milk? The raw milk here is $8 quart.
I pay $27/half gallon for frozen Raw Goat Milk
I make it all the time with pasteurized milk. Check this out. www.culturedfoodlife.com/what-kind-of-milk-do-i-use-to-make-kefir/
@@roberthart9886 $11 /64oz of raw goat milk is good. 🙏
@@geraldfrank1630 ??? $27/HALF GALLON= $54/GALLON
@@CulturedFoodLife I read your link, so are you suggesting we use pasturized milk, as long as it's not high heat pasturized?
I tried to ferment for 36 hours....it didn't get thick like yogurt...
Does the L. Rueteri contain stevia? My gut is in a bad way because my system can’t handle stevia or artificial sweetens at all and I ate some yogurt with stevia that wasn’t in the label. I really want to do this. I’ve got to do something about my gut health. It’s been good for years until that happened with the yogurt.
@@your-right-m-r Thank you for responding to my concern. I understand what stevia is and considered growing my own. Since then I’ve read that some people even growing and powdering their own stevia it still gives them diarrhea. For that reason I’m literally afraid of it for me. I’m just now getting back to normal after harsh gut issues for two months ever since the first week in May. I can’t afford heath-wise to not be overly cautious to the point of not touching any amount of it. I think I may be one of the few who are as sensitive to it as I am. I had colitis twice twenty years ago and almost died both times. This time the dr caught it before it had developed into colitis. I don’t plan to ever be in that situation again. That one reason I really want to try the L. Rueteri. I so desperately want and need this to work.
the recipe is organic half and half, L reuteri, and inulin (a prebiotic) for the bacteria to eat on. Inulin should be eaten away by the bacteria but idk if it 100% gone or not by 36 hrs
sweetener like stevia isn't required
No, no Stevia.
Can kids drink L.reuteri?
Donna Schwenk, firstI love your channel and have learned a lot from you. But I'm having a problem making L. Reuteri Yogurt. I followed all the instructions and my yogurt came completely separated and sour. I did use full fat ultra pasteurized milk as I can't find ½ and ½ where I am in Portugal since the beginning of this year. Any advise and help would be much appreciated.
Try single cream 😊 we don't have half & half here in the UK either but single cream worked really well
When making this, does it go directly into the fridge once the 36 hours is up?
I put mine in the refrigerator after the 36 hours.
@@EsperanzaMartinez-kn3yf Thanks. I recently made some after I sent that and it came out great.
You mention bifido bacteria and the fact you get it from your mom when you are born. What if the mother didn't have much of that in her when you were born because of poor diet etc and then also didn't breast feed?
make the yogurt for 36hrs for max L.Reuteri
My l reuteri yogurt is soooo tart. Is this normal?
Yes, it gets more tart the more incubations yuo do.
Yes, tart and nice!
❤
Pronounced ‘Roy-tuhr-eye’
Don’t think I’ll ever get to deep sleep. 3 days of eating this and my sleep is worse than ever 😢
I think it takes months to heal your gut ..etc.
I am starting to notice a difference in 1 1/2 months and I am not giving up.
W
That what wrong with me help I need you , I need this pls.
pie-nee-uhl, not panini-uhl :) lol
Well bread people have a panini-uhl gland.
Jesus it pineal gland!!! Not Paninial 😂
Its not a pinenial gland, its pineal.
Does this improve blood glucose levels?