Hi Sweet Friends, Here I answer all your questions about How to Make L. Reuteri Cultured Diary, also known as Super Yogurt! ➡SUBSCRIBE to my channel: ruclips.net/user/marysnest WATCH NEXT➡ ruclips.net/p/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa&si=7j9_bLLAzP_WI9mB ➡My New Book: THE MODERN PIONEER COOKBOOK: marysnest.com/my-cookbook/ ➡My RUclips channel’s Home Page: RUclips.com/MarysNest 🍎Blog Post: marysnest.com/everything-you-ever-wanted-to-know-about-l-reuteri-super-yogurt/ ➡TIMESTAMPS: 0:00 Introduction 1:57 Who is Dr. William Davis and what is Super Gut? 2:29 What is L. Reuteri Cultured Dairy Super Yogurt? 3:06 Why do we call it Cultured Dairy? 5:22 What is L. Reuteri’s connection to Oxytocin? 6:51 Warning for Pregnant Women 8:36 Why Should We Eat L. Reuteri Cultured Dairy? 14:26 Can we make Super Yogurt with other strains of good bacteria? 17:36 Why do I need to buy L. Reuteri tablets? 18:41 How to use L. Reuteri tablets? 22:49 Do you need to use Inulin? 23:52 Do you need to use all 10 L. Reuteri Tablets? 25:45 Do you need 10 tablets to make each batch? 29:00 Can you freeze the L. Reuteri? 30:54 What temp do you culture the L. Reuteri? 36:23 How much Half and Half do you need to use? 36:35 Does the Half and Half need to be ultra-pasteurized? 42:10 What is Half and Half? 45:48 Why is the first batch so curdled? ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡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 Super Yogurt and More: ruclips.net/p/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa&si=7j9_bLLAzP_WI9mB ▶Great Night’s Sleep Tea and more: ruclips.net/p/PLkRuW3pBo2U1L9HQwnhP77raYPlsxIs7L&si=1eQDOwgSyCu0H2PA ➡POPULAR VIDEO SERIES: ▶MASTER THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶ULTIMATE PREPPER PANTRY SERIES: ruclips.net/p/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES: 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 ➡Order My New Book today! THE MODERN PIONEER COOKBOOK: marysnest.com/my-cookbook/ ✳L. REUTERI YOGURT-MAKING SUPPLIES: L. Reuteri tablets: amzn.to/3JIIAnF Prebio Plus Inulin: 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 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 US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, GreenStalks, Survival Garden Seeds, and More! ❤SOCIALIZE WITH ME: Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching! Love and God Bless, Mary
I did not have curdling on first batch- did I fail? I used Bio Gia 10 tabs, 2 tablespoons organic inulin, organic half & half & a yogurt machine pre-heated to 100 degrees ( water bath). All ingredients mix with an electric whisk at 100 degrees in bowl and put into 8 7 oz glass containers ---- no curdling after 36 hours. did I fail? Can I use one of my containers to seed the next batch or do i need to start over???
i chanced on your youtube channel. i have had a skin condition all my life, and no real alternatives to itching and schrating other than cortisone ointment. you have presented me with what sounds like a realistic alternative, l. reuteri. my gas stove light raises the oven temperature to 76 degrees. how to raise the temperapure easily and cheaply. i live on social security. thank you, jon
I used a styrofoam ice chest with light bulbs that kept the temperature of my yogurt between 98 and 100F. I push the styrofoam ice chest against the wall to make sure it is a tight fit. The light bulb didn't have the wattage on top but that one and a 7 watt night light bulb worked. I used a 40 watt with a jar of water and the temp. was 106F so you need slightly lower wattage than a 40 watt bulb@@JonWolaver
Just a caution on cream/whipping cream: here in Canada, what is sold as "whipping cream" is often adulterated with thickeners such as carageenan or guar gum. "Coffee cream" too. I resent this, as it feels like deceptive practice to me. Pure products are also available, but it is necessary to read the labels to be certain.
I grew up in the UK, where cream was real cream. The concoctions sold in North America are a disgusting mix of chemicals, such as emulsifiers, with the main ingredient of "heavy whipping cream" being skimmed milk! Only in the US would they take out the fat, then add a small amount of it back with a bunch of toxic chemicals and call it cream.
@LeelaLu7 Lower priced or off brand coffee cream is the same in the US. When there is dairy that is at lower price point, we need to look at the ingredients listed. Manufacturers chintz on using dairy and make up the difference with chemical enhancements. It’s getting harder to find pure, high quality products here in the states, as well as paying a premium if they are available.
@@mita3244 I am in the US and use organic ultra pasteurized Horizon half and half (50% cream, 50%milk) at Costco or chain grocery stores. If you have an Aldi they have their own Simply Nature organic half and half which is also ultra pasteurized.
I’ve not made l.reuteri yet, but I’ve made a lot of conventional yogurt. Any yogurt can be thickened up by straining out some or all of the whey. Just hang it over a bowl in some muslin, a dishcloth, or similar material for a while. The whey can then be saved for up to a week to make a new batch. It also only takes 2 tablespoons of whey for a new batch. I then use an emersion blender to whip the yogurt briefly and it always makes the yogurt creamy and delicious. I am one of those who texture is very important in my food.
I've been making this for about 6 months. I use my sous vide and do 104*, since that's as low as my sous vide will go. I make a gallon at a time for my husband and me, and it lasts 2 weeks at 1/2 cup per day per person. The main point from the book that made me want to make it is that he said that it preserves bone density. I'm 72 and feel that this would be a great benefit as we age.
@@laurim9833 My first batch didn't smell great either. It reminded me of blue cheese or a really sharp cheddar cheese smell. My second batch that I made from my first batch was less stinky/cheesy.
I found warming up a small amount of milk and adding the inulin to it and whisking 4:134:16 is the easiest way to totally dissolve the inulin. Then I add the rest of the milk to the inulin/milk mix before adding the probiotics. Trying to mix the inulin with cold milk or half and half resulted in a gummy mess that was very difficult to blend into the milk or half and half.
Here's a tip when mixing the inulin into the half & half. To avoid the lumps I use an immersion blender to mix the ingredients. Works super well and fast too.
I made my first batch of yogurt about a month ago! At this point (1 month), I have lost 10 pounds, also, I lowered my blood pressure quite a bit! My hair is growing back too! Also., the main reason that I started taking this, is to heal from a terrible radiation pill I took that my (ex) doctor told me I had to take to kill off my thyroid!! I did this 20 years ago, and this last week I'm beginning to almost feel normal again! Today I really feel good! I am getting my energy back too... I actually raked my yard! Dec. 31, '23. Also, my huge stomach is starting to go down to closer to normal! Thank you to Dr. Davis and thank you to Mary!! I was beginning to give up hope! Is it okay to add Gessari to the Reuteri in the same batch? Thanks!
@@kkpaine Dr Davis says you can add L.Gasseri to L.Reuteri, in his book, Super Gut. He also advises adding in Bacillus Coagulans for his Super Gut yogurt, which he says will help with SIBO. I'm waiting for my L.Gasseri to arrive from Amazon then I'm going to give it a try, along with his other suggestions.
Mary, you are SO precious, and we just LOVE YOU! Thank you for all the wonderful, healthy information you always share with us, and thank you for sharing it in such a fun, simple and loving way. There are SO many on the web who offer information, but you are REAL, HONEST, AUTHENTIC and clearly a WOMAN OF GOD. How blessed we are to have you!
Yes I would LOVE to see a video about making super yogurt with plant milk! I’m not vegan but I have a bad sensitivity to dairy. Even something like raw A2/A2 or goat milk I can’t tolerate :(
Great discussion; thanks for sharing! I bought Dr. Davis’ book & the culture in a powder form & the inulin he suggests. I’ve made 2 batches successfully but it’s hard to get good pure milk products in Canada. I found that it works best by following his book & preheat the milk & cool it off before adding the culture. Blessings to everyone 🤗💕🇨🇦
You talked about freezing the L. Reuteri yogurt culture and thawing it to use later and that it can have mixed results. I would agree. I personally have noted that my frozen yogurt culture is weakened and if it's older than a month (in the freezer) it doesn't work - for me at least.
I made L Rueteri in my IP Duo plus on the yogurt normal setting and it turned out great. I used a bowl on a trivet inside the pot. My instant thermometer read 98, 99 degrees at the end of the 36 hours.
I am using a instapot duo on yogurt setting with my cultured dairy in a glass bowl with plastic wrap on top on normal setting and I am getting a temp of 99.9 degrees F
I would like to be able to make this with coconut milk as I'm allergic to dairy. I live in the UK and would like to know which yogurt machine to buy here. Many thanks for your videos Mary
I just listened to a podcast with Donna Schwenk and Dr. Davis. I had no idea I needed this so much! I have already found the yogurt maker he recommends and a source for my L Reuteri bacteria. Can’t wait to get started and add this to my raw milk kefir in my new way of eating.
I use my instapot on the sous vide setting. Initially I had it on 100 and my yogurt tended to separate, so now I'm using 98 degrees, and it comes out perfect!! With heavy cream, it's very thick, like cream cheese. With half and half, it's thick and fluffy, more like whipped cream. I love it and share it with our dog.
Great informational video. I’ve been making this yogurt since you put out your first video on how to make it…my family and I love it including my dog 💕 I find that using a Sous Vide the easiest way for me to make it. As I can’t get UP milk here, I can heat the milk first in a jar with the SV. Then let it cool down to add the L Reuteri + Inulin and continue to incubate in the same jar. No fuss in watching a thermometer or mess to clean up. I also triple the batch after making the first batch…it works great. Thanks Mary.
Good for you, it simply does not work for me, the results is some awefull tasting and disgusting looking product that I certainly don't want to eat. I love kefir and normal yoghurt but the L reuteri made on those Bio Gaia tablets is really aweful
@@Elsabebrave that’s odd that it tastes so bad for you. I like plain Kefir and yogurt as well and don’t find the taste that different. Yes the first batch looks a bit funky but each subsequent batch is a perfect yogurt texture.
@@DanaBuzila-x5v my Grandson has eaten it many times. Although you eat smaller amounts of this yogurt especially in the beginning. Read up on L Reuteri .
Where was this l Reuter when I needed it 😄 all 3 of my babies were over a week late n I was forced on pitocin twice n castor oil which was horrible 😣 I just got pretty expensive probiotics with l reuteri but I’m never sure how much it’s really working. Definitely looking forward to trying this recipe, thanks Mary ❤
I am curious about how this might work using coconut milk for this. As always, great info, thoroughly explained with helpful tidbits of info that you can share based on experience. Thank you, Mary! Have a fabulous weekend!
I heard the dr has an updated (newer version) of the coconut r yogurt recipie on his website , using canned coconut cream with no gelatin. But I cant find it . Hopefully you will.
@@florencebanuchi2612I went with her recommendation in the recipe video and got the Instant Pot Pro. I am making a batch now and it does have custom temp control and goes up to 36 hours. I did research and was not able to find any other unit with the same ability, except maybe the custom yogurt maker, but I wanted the instant pot because I used my last one since 2016 till it pretty much wore out, lol! ( Still works tho! )
(I posted this on your blog page, but thought I'd share it here as well.) Remember on on your last live session we discussed how the inulin doesn’t seem to fully dissolve and incorporate leaving a bit of a jelled consistency at the bottom of the measuring cup? I made some L-Reuteri this morning and had to leave it for about 15 minutes to take care of something. I then gave it another whisking then poured into the jars. Well, all the inulin had dissolved! So this might be the trick! We shall see going forward. Have a blessed day!
When making my yogurt, I use 6 qts whole milk, and 1 & 1/2 cups heavy cream. After straining whey, it’s usually 3 qts of yogurt. The yogurt is very thick, but delicious! But I think I’ll be trying this “super yogurt”. I’m always in favour of more “good bacteria”, for better gut health! I look forward to trying this!
I give L. Reuteri to my dogs too. I love my yogurt extra thick and use a fine mesh strainer after its cultured. I give my dogs the whey in their food along with kefir milk which I feel is good for them too.
I prefer the yogurt thick, so we strain it overnight and there's about 50% yogurt, 50% whey. My wife likes the whey added to her smoothies, so it doesn't go to waste.
would not like to poison my dog and cats with that aweful product, it taste realy bad. I usually love all sort of cultured dairy but this is just horrible
@@ElsabebraveSomething went wrong because it's actually a very mild, pleasant taste something like a combo of yogurt & whipped cream. It's sweeter than yogurt imo. I give it to my dog. He loves it.
Third time was the charm! My first two batches were super curdled and separated. I checked the temperature as you suggested and it was too high. I reduced the temp several degrees to keep the yogurt 99-100 degrees, also only used the whey portion for my starter. The resulting yogurt was beautifully smooth and creamy. Thanks Mary!
So in this situation when the result smells and tastes like soured milk, do you use the two tablespoons of the first sour batch to make the second batch OR do you start over with the 10 tablets of l.Reutiri again.
LOVE Mary and ALL that she has to offer us! I have been so blessed by her knowledge, personality, and passion to teach and help us live HEALTHY with traditional cooking. Her style and presentation is INVALUABLE in this generation. DON'T CHANGE A THING MARY :) Does anyone know if her cookbook includes the recipe to make L. Reuteri yogurt?
This is wonderful, Mary. Thank you. I also look forward to a tutorial where you teach us how to do this with alternative milk. You are a wealth of information, a fabulous teacher, and such a blessing. Thanks, again!!!
Thank you, Mary, for your video and for answering my question. I bought an IP model that I can control the temperature of to give this ago. Have really enjoyed using the IP in general and can’t wait to give this a go with different milk types. Smiling & Waving, Sharon
Yes, I would like to see a video for making this yogurt with substitute milk. I use almond and coconut milks normally, so that would be handy to see. Thanks! 😊
Hi sweet Mary, as you were speaking about the cuddle hormone that this good bacteria promotes in us, it struck me that one of the gut factors behind your sweetness and immensely friendly and kind personality could probably have to do with this cuddle hormone that is permanently inside you with all the decades of good traditional and nutrient dense foods you’ve been consuming and sharing recipes of☺️❣️ especially all the good bacteria in your gut from these foods 😄 another motivating factor for us listeners to follow your recipes, let’s say. 👍
thats what I thot too, the cause and effect theory ... perhaps our bitterness and divisiveness as humankind especially in the Western World has depleted the LR and with no way to get it back, we stay angry. Perhaps this is hope for our major societal problem.
I use organic potato starch instead of inulin, and have had good success. In fact, my first batch was perfect from the start. I also just use whole fat organic milk. Mine is the 3 strains that are for SIBO. I also use my Excalibur dehydrator.
Here's a tip: I use a single capsule to start a batch. I also get a nice smooth consistency in the first batch. I mix a few ounces of half and half with the capsule, and the inulin. I put it in my sous vide for 4-6 hours. THEN I stir in the rest of the half and half and let it ferment for the full period (I usually do 36 hours). One cap is enough, and it comes out without any pockets of whey.
@@carolmaplesden916 I just turn it 'on' and (hopefully) remember to take it out after 36 hours. The actual time isn't really that critical, I used to just do it over night.
@@xmas395 actually for LR yogurt it is of paramount important because at hour 30 is when the proliferation of bacteria accelerates ... so yes you will have "yogurt" at lesser time but it won't be super potent for our gut and that is what we are looking for with LR super yogurt.
@@ooohlaa13 I think you misunderstood. The first 4-6 hours is just a 'head start' for the bacteria. After than I add the rest of the half and half and go the full time. I can start a batch with a single capsule, and the first batch comes out uniform (no separation), and is the same consistency as the batches that follow. (I've made probably 30 batches, I've started from scratch about 4-5 times)
I made L. Reuteri with whole milk and it turned out really good. It was just like regular Greek yogurt. It had a slight minty taste, but I like mint anyway.
My first batch is super yogurt turned out much better than expected -- however the next batch was inedible. Tried it 3 more times with exactly the same results. Went back to the book and videos after each batch but I don’t know what I am doing wrong. I really want want this to work but I am stumped!
I have used a sous vide from the first batch I ever made and it’s absolutely foolproof. So worth it. Get stick sous vide and you will be thrilled with the results. 🙌🏻 Another thing I do is I make it in a quart wide mouth jar so I don’t have to put it into a separate jar to store it in the fridge. Make it and store it in the same jar.
Hello again Mary. I commented a while ago about the difficulties of obtaining some ingredients in England. I got the Donna Schwenk starter that's sold here now and a Luvele yogurt maker. Had to do the long heating of pasteurised organic milk as we don't have UHT or any kind of half and half. SUCCESS!! No curdling, came out great. After 2 more lots that I made from the previous batches also came out great, I tried just boiling the milk and it came out just the same. So it's easy now. 3 weeks in and I'm waiting in hope for some good effects!
I have successfully made this with no veru hot preheating of regular pasteurized milk. I do usually preheat it just to 100 degrees farenheit,so the inulin dissolves easily.....
Long life milk, sold at TESCO and Asda stores is UHT. This can be mixed with single or double cream, I understand, to achieve the equivalent of US half n half. I live in Wales, so same for me, no half n half here. My comments are from extensive research I have carried out, before attempting my first batch. Hope this helps, and always willing to be corrected, as I'm a novice in the cultured dairy arena ....
@@njames306 Thank you, I was thinking about that but then I thought you're supposed to use organic milk because of the antibiotics. It's all a bit stressful, not to mention expensive, what with £35 for the starter and the special yogurt maker! Once I found out that just boiling the milk works and I don't have to try to keep it at the high temp for 15 mins, it's been pretty easy. I just use fresh organic milk from the supermarket. Good luck!
Hi Mary I live in the UK and we haven’t got half and half ultra pasteurised milk. Can I use UHT AND thick cream? Would I have to super heat that cream?
I just wanted to tell you, Mary, how much I have loved and appreciate you. I did purchase your cookbook and look fwd to using it every day. I have really enjoyed watching all your videos. Because of your videos I have had more confidence in the kitchen.
In the reviews of this book on Amazon there is a very good description on how to successfully make the L. Reuteri “faux yogurt” with canned coconut milk and cream.
Just made a batch yesterday. Used the same everything as Mary’s tutorial. It had a yellow tinged skin that I just ate. Nice effervescent tangy flavor. Not as tart as when I fermented the multi species probiotic yogurt.
Hi Mary, when you say you use about 2 tablespoons to inoculate the next batch, how much are you making? A quart? A half gallon? I ask because I saw an old video with Sándor Katz making regular yogurt and he mention not using too much of the previous yogurt to make the new batch. Thanks for being the mad scientist.
HI Mary, I have loved your videos, I have been making this yogurt since I happened across Dr Williams. I have learned many things from you and I want to thank you. I do have a question in regards to the taste/flavor of the yogurt. I have followed the instructions as you have instructed in the first and second batches. Then the 3rd batch, it definitely became more sour, like sour cream compared to the first and second batches. Is that sour flavor normal? Or Did I make it incorrectly somehow? Please let me know.
My daughter has type 2 diabetes and is excited about starting to make the L reuteri yogurt. I did read one story of a lady with type 2 diabetes who says the yogurt increases insulin levels too high. Have you ever heard of this side effect before? Most people report only positive results, but I am trying to find out if this problem is common. I love your videos and have learned so much!
I'm making my third batch. It seems like it takes a long time to get the yogurt temperature up to the desired degree - like two hours or more. Should I add extra time? Should the yogurt be "cooking" for 36 hours or does the 36 hours account for getting up the the desired temperature? Thanks for your very detailed information!
I have never heated to 180 degrees farenheit,only to 100 degrees first,(from refrigerator temperature) to help dissolve the inulin. I have used regular,ordinary pasturized milk,lowfat mixed with some cream,and straight regular pasturized half and half,all came out great! No need at all to heat to 180 in my opinion,to "ultrapasturize" it,unless you are using raw milk perhaps.
Hi Mary...Ive made 7 batches of L Reuteri and ever one is sour as lemons. Ive tried to cut back on prebiotic to no avail. Would sure love to have a non tart mild batch! On the flip side, the gasseri yogurt is lovely!
23:56 Someone please correct me if I’m wrong but if you want to just use one tablet then simply cut the amount of the milk/cream and inulin down to 1/10 as well, culture just one small serving with those reduced ingredients for the 36 hours and then use that as the starter for a full batch afterward.
I think your half and half might be the equivalent of what we call "single cream" here in the UK. We would use it if we want a lighter, more pourable cream over say, a fruit salad, or in coffee as the double cream would tend to float on the top 🙂
Hmmm…I assumed it was double cream - not the very thick variety. With a carton of UHT milk. Oh well, here goes nothing, this is my first attempt tonight…1st NOVEMBER! Fingers crossed!😁
Here in the states it is called half & half because it is typically half heavy cream, half whole milk. It is indeed a lighter version of cream, which tends to be favored in coffee.
Thank you for all of this information! I’m interested to try this, since my dietician has me taking the l. Reuteri tablets, and I’d rather just try the yogurt than keep springing for the tablets! My Instant Pot doesn’t have a yogurt or temperature setting, but I have a dehydrator that I can leave the trays out and set to specific temperatures. Would it work to make it in that?
I would love to view a video about a non dairy super yogurt. I make yogurt now with coconut milk and cashews. Thanks for all you do, it means so much to me.
How long does this last in the refrigerator after you make a batch? and how long can you keep it and still start a new batch with the old batch in the refrigerator? Thanks
Thank you Mary for your excellent information! I just finished my second batch and during the processing, both times my Sous Vide was interrupted while I was gone and I had to guess at the timing using the temperature as a guideline. Could this cause separation?
Quick question for you. Do I have to use the power each time I make new batches. The bacteria is never strong enough to cultivate a new batch without reintroducing them ?
I've made several batches with half and half and the flavor isn't that appealing. Would you know if I added a bit of sweetened condensed milk before fermentation, it would come out okay? When I make regular yogurt, I add a bit and it's not so tangy.
This is so helpful. I made the yogurt 3x so far (waiting for turning off maker at 36hr mark). I did it with my last batch of yogurt but forgot to add inulin. So is the adding of inulin again important????
My first 4 batches were amazing! 2 T of inulin to 2 T of prior reuteri. My next two batches made the exact same way came out yeasty tasting. I have been advised to cut way back on my inulin. What are your thoughts on this?
Maybe I missed it. I'm just wondering do you add inulin to every batch. Thanks for all of your information! You're such a delightful sweet woman and we're all blessed to be able to learn from you. Thank you Mary!
I just found out about L Reuteri. I can't find the tablets even from on line orders here in Australia. There is only capsules. Can it be done with the powder taken out of the capsules? Please let me know. I am having health issues following 7 courses of antibiotics in a 3 month period. I really need to try this yoghurt as probiotics is not helping. Thank you in advance. God bless.
I can’t find the ultra pasteurized 10% half half cream but found organic half half cream which only has cream and milk as ingredients,do you think that would be ok.Our whipping cream here in Canada have different types of gum in there and not just cream and milk,my first batch turned out like cottage cheese and tasted really bad soi started from scratch because I didn’t trust it
Hi Mary! I am a long time follower. Love your channel. I am really excited about making l. reuteri cultured dairy. I have made several batches now and my husband and I both love it. We each have 4 oz everyday. My question is do you see any reason why I would not be able to add some vanilla bean to the mixture before I cook it? I do it with regular yogurt all the time for my grandsons but wasn' t sure if I can do it with l. reuteri. Thanks!
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Hi Sweet Friends, Here I answer all your questions about How to Make L. Reuteri Cultured Diary, also known as Super Yogurt! ➡SUBSCRIBE to my channel: ruclips.net/user/marysnest WATCH NEXT➡ ruclips.net/p/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa&si=7j9_bLLAzP_WI9mB
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🍎Blog Post: marysnest.com/everything-you-ever-wanted-to-know-about-l-reuteri-super-yogurt/
➡TIMESTAMPS:
0:00 Introduction
1:57 Who is Dr. William Davis and what is Super Gut?
2:29 What is L. Reuteri Cultured Dairy Super Yogurt?
3:06 Why do we call it Cultured Dairy?
5:22 What is L. Reuteri’s connection to Oxytocin?
6:51 Warning for Pregnant Women
8:36 Why Should We Eat L. Reuteri Cultured Dairy?
14:26 Can we make Super Yogurt with other strains of good bacteria?
17:36 Why do I need to buy L. Reuteri tablets?
18:41 How to use L. Reuteri tablets?
22:49 Do you need to use Inulin?
23:52 Do you need to use all 10 L. Reuteri Tablets?
25:45 Do you need 10 tablets to make each batch?
29:00 Can you freeze the L. Reuteri?
30:54 What temp do you culture the L. Reuteri?
36:23 How much Half and Half do you need to use?
36:35 Does the Half and Half need to be ultra-pasteurized?
42:10 What is Half and Half?
45:48 Why is the first batch so curdled?
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Thanks for watching!
Love and God Bless, Mary
I did not have curdling on first batch- did I fail? I used Bio Gia 10 tabs, 2 tablespoons organic inulin, organic half & half & a yogurt machine pre-heated to 100 degrees ( water bath). All ingredients mix with an electric whisk at 100 degrees in bowl and put into 8 7 oz glass containers ---- no curdling after 36 hours. did I fail? Can I use one of my containers to seed the next batch or do i need to start over???
i chanced on your youtube channel. i have had a skin condition all my life, and no real alternatives to itching and schrating other than cortisone ointment. you have presented me with what sounds like a realistic alternative, l. reuteri. my gas stove light raises the oven temperature to 76 degrees. how to raise the temperapure easily and cheaply. i live on social security. thank you, jon
I used a styrofoam ice chest with light bulbs that kept the temperature of my yogurt between 98 and 100F. I push the styrofoam ice chest against the wall to make sure it is a tight fit. The light bulb didn't have the wattage on top but that one and a 7 watt night light bulb worked. I used a 40 watt with a jar of water and the temp. was 106F so you need slightly lower wattage than a 40 watt bulb@@JonWolaver
Just a caution on cream/whipping cream: here in Canada, what is sold as "whipping cream" is often adulterated with thickeners such as carageenan or guar gum. "Coffee cream" too. I resent this, as it feels like deceptive practice to me. Pure products are also available, but it is necessary to read the labels to be certain.
I grew up in the UK, where cream was real cream. The concoctions sold in North America are a disgusting mix of chemicals, such as emulsifiers, with the main ingredient of "heavy whipping cream" being skimmed milk! Only in the US would they take out the fat, then add a small amount of it back with a bunch of toxic chemicals and call it cream.
@LeelaLu7 Lower priced or off brand coffee cream is the same in the US. When there is dairy that is at lower price point, we need to look at the ingredients listed. Manufacturers chintz on using dairy and make up the difference with chemical enhancements. It’s getting harder to find pure, high quality products here in the states, as well as paying a premium if they are available.
Same in Finland.
I am not able to find Ultra pasteurized product in Toronto, Canada. Which brand you are using? pasteurized or ultra pasteurized?
@@mita3244 I am in the US and use organic ultra pasteurized Horizon half and half (50% cream, 50%milk) at Costco or chain grocery stores. If you have an Aldi they have their own Simply Nature organic half and half which is also ultra pasteurized.
I’ve not made l.reuteri yet, but I’ve made a lot of conventional yogurt. Any yogurt can be thickened up by straining out some or all of the whey. Just hang it over a bowl in some muslin, a dishcloth, or similar material for a while. The whey can then be saved for up to a week to make a new batch. It also only takes 2 tablespoons of whey for a new batch. I then use an emersion blender to whip the yogurt briefly and it always makes the yogurt creamy and delicious. I am one of those who texture is very important in my food.
I've been making this for about 6 months. I use my sous vide and do 104*, since that's as low as my sous vide will go. I make a gallon at a time for my husband and me, and it lasts 2 weeks at 1/2 cup per day per person. The main point from the book that made me want to make it is that he said that it preserves bone density. I'm 72 and feel that this would be a great benefit as we age.
I just made my first batch. It doesn’t smell good. Is that normal? I haven’t finished watching the video. Maybe it addresses that. Thx
@@laurim9833 My first batch didn't smell great either. It reminded me of blue cheese or a really sharp cheddar cheese smell. My second batch that I made from my first batch was less stinky/cheesy.
@@ashleyparker1203 I’m glad to hear this because it seems like I did everything right. Thank you!!! Can’t wait to make more.
That’s a great idea! I’ve been doing a quart at a time. Do you put in jars or in IP liner?
@@lindad100 I use 4 1-quart wide mouth jars with just the flat lid on each, no ring.
I found warming up a small amount of milk and adding the inulin to it and whisking 4:13 4:16 is the easiest way to totally dissolve the inulin. Then I add the rest of the milk to the inulin/milk mix before adding the probiotics. Trying to mix the inulin with cold milk or half and half resulted in a gummy mess that was very difficult to blend into the milk or half and half.
Here's a tip when mixing the inulin into the half & half. To avoid the lumps I use an immersion blender to mix the ingredients. Works super well and fast too.
That will kill the bacteria. It's not recommended
@@MrRAQ18 before puting the bacteria
great tip! thank you!
I made my first batch of yogurt about a month ago! At this point (1 month), I have lost 10 pounds, also, I lowered my blood pressure quite a bit! My hair is growing back too! Also., the main reason that I started taking this, is to heal from a terrible radiation pill I took that my (ex) doctor told me I had to take to kill off my thyroid!! I did this 20 years ago, and this last week I'm beginning to almost feel normal again! Today I really feel good! I am getting my energy back too... I actually raked my yard! Dec. 31, '23. Also, my huge stomach is starting to go down to closer to normal! Thank you to Dr. Davis and thank you to Mary!! I was beginning to give up hope! Is it okay to add Gessari to the Reuteri in the same batch? Thanks!
I'm so happy for you and hope I can get some of your results! Thank you for sharing and I pray you have continued success! God bless!
Can add gasseri
@@kkpaine Dr Davis says you can add L.Gasseri to L.Reuteri, in his book, Super Gut. He also advises adding in Bacillus Coagulans for his Super Gut yogurt, which he says will help with SIBO. I'm waiting for my L.Gasseri to arrive from Amazon then I'm going to give it a try, along with his other suggestions.
Hello I am just starting out in the yogurt making. Are you still making the yogurt and receiving the benefits? 🤗
Mary, you are SO precious, and we just LOVE YOU! Thank you for all the wonderful, healthy information you always share with us, and thank you for sharing it in such a fun, simple and loving way. There are SO many on the web who offer information, but you are REAL, HONEST, AUTHENTIC and clearly a WOMAN OF GOD. How blessed we are to have you!
god?
Very astute observation ~ the lack of love in our society, and the lack of L. Reuteri in our diets 🤔
Hi Mary! Yes, please make it with coconut milk!
Yes I would LOVE to see a video about making super yogurt with plant milk! I’m not vegan but I have a bad sensitivity to dairy. Even something like raw A2/A2 or goat milk I can’t tolerate :(
The starting info in the package for L. Reuteri has instructions for plant based using coconut milk.
Dis she made a video with plant milk ?
Have you tried goat milk?
@@susanslentz6839and yet mine failed 2 times over. Trying the third now 🤷🏻♂️
Started making L Reuteri last week and can’t get enough, thank you….have been sleeping through the night! God bless🥰
Lucky you glad to hear it can actually be done😅
Great discussion; thanks for sharing! I bought Dr. Davis’ book & the culture in a powder form & the inulin he suggests. I’ve made 2 batches successfully but it’s hard to get good pure milk products in Canada. I found that it works best by following his book & preheat the milk & cool it off before adding the culture. Blessings to everyone 🤗💕🇨🇦
You talked about freezing the L. Reuteri yogurt culture and thawing it to use later and that it can have mixed results. I would agree. I personally have noted that my frozen yogurt culture is weakened and if it's older than a month (in the freezer) it doesn't work - for me at least.
Hi Michele! I agree. I have very mixed results with it while others swear by it. Go figure! Love, Mary
I made L Rueteri in my IP Duo plus on the yogurt normal setting and it turned out great. I used a bowl on a trivet inside the pot. My instant thermometer read 98, 99 degrees at the end of the 36 hours.
do you pour water onn you instant pot or you keep it dry?
I am using a instapot duo on yogurt setting with my cultured dairy in a glass bowl with plastic wrap on top on normal setting and I am getting a temp of 99.9 degrees F
@@mita3244 dry
I would like to be able to make this with coconut milk as I'm allergic to dairy. I live in the UK and would like to know which yogurt machine to buy here. Many thanks for your videos Mary
@@mita3244I would use the water, because it distributes the heat better and prevents hot spots
I just listened to a podcast with Donna Schwenk and Dr. Davis. I had no idea I needed this so much! I have already found the yogurt maker he recommends and a source for my L Reuteri bacteria. Can’t wait to get started and add this to my raw milk kefir in my new way of eating.
I use my instapot on the sous vide setting. Initially I had it on 100 and my yogurt tended to separate, so now I'm using 98 degrees, and it comes out perfect!! With heavy cream, it's very thick, like cream cheese. With half and half, it's thick and fluffy, more like whipped cream. I love it and share it with our dog.
Great informational video. I’ve been making this yogurt since you put out your first video on how to make it…my family and I love it including my dog 💕 I find that using a Sous Vide the easiest way for me to make it. As I can’t get UP milk here, I can heat the milk first in a jar with the SV. Then let it cool down to add the L Reuteri + Inulin and continue to incubate in the same jar. No fuss in watching a thermometer or mess to clean up. I also triple the batch after making the first batch…it works great. Thanks Mary.
Thank YOU!!
Good for you, it simply does not work for me, the results is some awefull tasting and disgusting looking product that I certainly don't want to eat. I love kefir and normal yoghurt but the L reuteri made on those Bio Gaia tablets is really aweful
@@Elsabebrave that’s odd that it tastes so bad for you. I like plain Kefir and yogurt as well and don’t find the taste that different. Yes the first batch looks a bit funky but each subsequent batch is a perfect yogurt texture.
Is it safe for children, too?
@@DanaBuzila-x5v my Grandson has eaten it many times. Although you eat smaller amounts of this yogurt especially in the beginning. Read up on L Reuteri .
Where was this l Reuter when I needed it 😄 all 3 of my babies were over a week late n I was forced on pitocin twice n castor oil which was horrible 😣 I just got pretty expensive probiotics with l reuteri but I’m never sure how much it’s really working. Definitely looking forward to trying this recipe, thanks Mary ❤
I am allergic to dairy products so I would love to see if you have a recipe with alternative versions, thank you Mary ❤
You could make yogurt out of coconut cream from the cans.
I was allergic to dairy products as well, but I tried products with A2 instead and didn’t feel bad. Maybe it can work for you.
@@annadelamere342 yes, mine was casein allergy. You should definitely try the A2 milk.
@xiaofei89 thankyou, I will try it. What about the fat content as it's supposed to be half and half.
@@annadelamere342 I bought the A2 half and half.
I am curious about how this might work using coconut milk for this. As always, great info, thoroughly explained with helpful tidbits of info that you can share based on experience. Thank you, Mary!
Have a fabulous weekend!
Recipe for coconut yougut . When will you make this on vidio ?
I heard the dr has an updated (newer version) of the coconut r yogurt recipie on his website , using canned coconut cream with no gelatin. But I cant find it . Hopefully you will.
You might want
To try a latten grocery store.
Love your shows
I'm interested on your opinion on what insta pot you recommend on which pot goes to 36 hours to process yourgot?
@@florencebanuchi2612I went with her recommendation in the recipe video and got the Instant Pot Pro. I am making a batch now and it does have custom temp control and goes up to 36 hours. I did research and was not able to find any other unit with the same ability, except maybe the custom yogurt maker, but I wanted the instant pot because I used my last one since 2016 till it pretty much wore out, lol! ( Still works tho! )
What a sweet husband for compiling all the questions! Thank him for us - he's great!
(I posted this on your blog page, but thought I'd share it here as well.)
Remember on on your last live session we discussed how the inulin doesn’t seem to fully dissolve and incorporate leaving a bit of a jelled consistency at the bottom of the measuring cup? I made some L-Reuteri this morning and had to leave it for about 15 minutes to take care of something. I then gave it another whisking then poured into the jars. Well, all the inulin had dissolved! So this might be the trick! We shall see going forward.
Have a blessed day!
WOW!! Great tip!! Thank you!! Love, Mary
Mary thank you so very much for all you try to teach us. I absolutely love your channel. You are such a blessing. God’s love and mine
When making my yogurt, I use 6 qts whole milk, and 1 & 1/2 cups heavy cream.
After straining whey, it’s usually 3 qts of yogurt.
The yogurt is very thick, but delicious!
But I think I’ll be trying this “super yogurt”.
I’m always in favour of more “good bacteria”, for better gut health!
I look forward to trying this!
I give L. Reuteri to my dogs too. I love my yogurt extra thick and use a fine mesh strainer after its cultured. I give my dogs the whey in their food along with kefir milk which I feel is good for them too.
I prefer the yogurt thick, so we strain it overnight and there's about 50% yogurt, 50% whey. My wife likes the whey added to her smoothies, so it doesn't go to waste.
would not like to poison my dog and cats with that aweful product, it taste realy bad. I usually love all sort of cultured dairy but this is just horrible
@@ElsabebraveSomething went wrong because it's actually a very mild, pleasant taste something like a combo of yogurt & whipped cream. It's sweeter than yogurt imo. I give it to my dog. He loves it.
Third time was the charm! My first two batches were super curdled and separated. I checked the temperature as you suggested and it was too high. I reduced the temp several degrees to keep the yogurt 99-100 degrees, also only used the whey portion for my starter. The resulting yogurt was beautifully smooth and creamy. Thanks Mary!
Great job!
That's the problem I'm having, and it smells like rotten milk. It says it's on 100 degrees.
@@amytotarothat happened to me on my first batch too. Did you ever figure out what happened?
So in this situation when the result smells and tastes like soured milk, do you use the two tablespoons of the first sour batch to make the second batch OR do you start over with the 10 tablets of l.Reutiri again.
@@glowlight3791 I think the temp on mine needs lowering, but I'm not finished trying. I need to try it at a lower temp.
I would love to see a video with coconut milk. Thanks for making these videos🤩
Please do a coconut cream yogurt for those of us who aren't a fan of dairy.
We love this Super Yogurt! I use a half gallon of half+half from Sam's. It seems to be a good value. Thank you again, Mary!
LOVE Mary and ALL that she has to offer us! I have been so blessed by her knowledge, personality, and passion to teach and help us live HEALTHY with traditional cooking. Her style and presentation is INVALUABLE in this generation. DON'T CHANGE A THING MARY :) Does anyone know if her cookbook includes the recipe to make L. Reuteri yogurt?
This is wonderful, Mary. Thank you. I also look forward to a tutorial where you teach us how to do this with alternative milk. You are a wealth of information, a fabulous teacher, and such a blessing. Thanks, again!!!
Hello bev
Thank you, Mary, for your video and for answering my question. I bought an IP model that I can control the temperature of to give this ago. Have really enjoyed using the IP in general and can’t wait to give this a go with different milk types. Smiling & Waving, Sharon
Wonderful!
I love your videos and your statues and holy pictures….I’m Catholic also💜
Yes, I would like to see a video for making this yogurt with substitute milk. I use almond and coconut milks normally, so that would be handy to see. Thanks! 😊
Yes, I would like to see it made with alternative "milk"
Will do.
Hi sweet Mary, as you were speaking about the cuddle hormone that this good bacteria promotes in us, it struck me that one of the gut factors behind your sweetness and immensely friendly and kind personality could probably have to do with this cuddle hormone that is permanently inside you with all the decades of good traditional and nutrient dense foods you’ve been consuming and sharing recipes of☺️❣️ especially all the good bacteria in your gut from these foods 😄 another motivating factor for us listeners to follow your recipes, let’s say. 👍
thats what I thot too, the cause and effect theory ... perhaps our bitterness and divisiveness as humankind especially in the Western World has depleted the LR and with no way to get it back, we stay angry. Perhaps this is hope for our major societal problem.
I use organic potato starch instead of inulin, and have had good success. In fact, my first batch was perfect from the start. I also just use whole fat organic milk. Mine is the 3 strains that are for SIBO. I also use my Excalibur dehydrator.
Excellent Mary! I’m starting to make yogurt for the first time! Yay and thank Mr. Marys Nest 😮
Than you for all you do. Learning a lot. Yes, I will like to see the super cultured dairy, using coconut milk or other plant based milk.TY
Thanks for the awesome clarification video. And thanks to Mary’s sweet husband!
A master class on a wonderful product, Mary. Thanks for sharing valuable knowledge with us. Have a blessed weekend
Here's a tip: I use a single capsule to start a batch. I also get a nice smooth consistency in the first batch.
I mix a few ounces of half and half with the capsule, and the inulin. I put it in my sous vide for 4-6 hours. THEN I stir in the rest of the half and half and let it ferment for the full period (I usually do 36 hours). One cap is enough, and it comes out without any pockets of whey.
do you have a sous vide that you can set for 36 hours
So far the only ones I see only goes 99 minutes
🙏
@@carolmaplesden916 I just turn it 'on' and (hopefully) remember to take it out after 36 hours. The actual time isn't really that critical, I used to just do it over night.
@@xmas395 actually for LR yogurt it is of paramount important because at hour 30 is when the proliferation of bacteria accelerates ... so yes you will have "yogurt" at lesser time but it won't be super potent for our gut and that is what we are looking for with LR super yogurt.
@@ooohlaa13 I think you misunderstood. The first 4-6 hours is just a 'head start' for the bacteria. After than I add the rest of the half and half and go the full time. I can start a batch with a single capsule, and the first batch comes out uniform (no separation), and is the same consistency as the batches that follow. (I've made probably 30 batches, I've started from scratch about 4-5 times)
Yes please on the alternative milks video!
Was sitting here reading your book, Mary… tada! You popped up on YT 😻
Wow!! Hope you are enjoying the book! Thank you!! Love, Mary
I made L. Reuteri with whole milk and it turned out really good. It was just like regular Greek yogurt. It had a slight minty taste, but I like mint anyway.
Yes, please provide instructions on plant milk yogurt!
My first batch is super yogurt turned out much better than expected -- however the next batch was inedible. Tried it 3 more times with exactly the same results. Went back to the book and videos after each batch but I don’t know what I am doing wrong. I really want want this to work but I am stumped!
Oh no! I'm not sure - especially since your first batch did well. Did you change the type of inulin you were using? Love, Mary
No everything was from the same pkg or bottle. I did try testing the water temp at various times but that was inconclusive.
@@gbbt71Try sterilizing everything you use then remake. Maybe you have a source of contamination somewhere .
@@noyebalmer8112 thanks I’ll give that a try
I have used a sous vide from the first batch I ever made and it’s absolutely foolproof. So worth it. Get stick sous vide and you will be thrilled with the results. 🙌🏻 Another thing I do is I make it in a quart wide mouth jar so I don’t have to put it into a separate jar to store it in the fridge. Make it and store it in the same jar.
Hello again Mary. I commented a while ago about the difficulties of obtaining some ingredients in England. I got the Donna Schwenk starter that's sold here now and a Luvele yogurt maker. Had to do the long heating of pasteurised organic milk as we don't have UHT or any kind of half and half. SUCCESS!! No curdling, came out great. After 2 more lots that I made from the previous batches also came out great, I tried just boiling the milk and it came out just the same. So it's easy now. 3 weeks in and I'm waiting in hope for some good effects!
I have successfully made this with no veru hot preheating of regular pasteurized milk. I do usually preheat it just to 100 degrees farenheit,so the inulin dissolves easily.....
Long life milk, sold at TESCO and Asda stores is UHT. This can be mixed with single or double cream, I understand, to achieve the equivalent of US half n half. I live in Wales, so same for me, no half n half here. My comments are from extensive research I have carried out, before attempting my first batch. Hope this helps, and always willing to be corrected, as I'm a novice in the cultured dairy arena ....
@@njames306 Thank you, I was thinking about that but then I thought you're supposed to use organic milk because of the antibiotics. It's all a bit stressful, not to mention expensive, what with £35 for the starter and the special yogurt maker! Once I found out that just boiling the milk works and I don't have to try to keep it at the high temp for 15 mins, it's been pretty easy. I just use fresh organic milk from the supermarket. Good luck!
Hi Mary I live in the UK and we haven’t got half and half ultra pasteurised milk. Can I use UHT AND thick cream? Would I have to super heat that cream?
Yes! Info on clabbering and a survey of all the forms of milk cutters.
Smart and helpful young lady. Thank you for sharing so beautifully!💖
I have that book. Haven't finished it because I am so sick from IBS and SIBO, but will go slowly and finish it.
You can do it 💪
Mary, you are just adorable! Congratulations!!
I had trouble crushing and mixing in the tablets. I started crushing them in a very clean coffee bean mill.
I just wanted to tell you, Mary, how much I have loved and appreciate you. I did purchase your cookbook and look fwd to using it every day. I have really enjoyed watching all your videos. Because of your videos I have had more confidence in the kitchen.
In the reviews of this book on Amazon there is a very good description on how to successfully make the L. Reuteri “faux yogurt” with canned coconut milk and cream.
I looked on the reviews but could not find it
Do you have other clues like what is the heading of the review? Thanks ❤
Thank you! So helpful. Also, appreciate the dog shout out. My three pups get bits of cultured dairy, too, and sometimes the whey. 😊🐶
Yes, please! Can you make it with coconut milk?
Just made a batch yesterday. Used the same everything as Mary’s tutorial. It had a yellow tinged skin that I just ate. Nice effervescent tangy flavor. Not as tart as when I fermented the multi species probiotic yogurt.
I’ve been making this and didn’t have a special pot, just placed inside my oven and it works fine.
Hi Mary, when you say you use about 2 tablespoons to inoculate the next batch, how much are you making? A quart? A half gallon? I ask because I saw an old video with Sándor Katz making regular yogurt and he mention not using too much of the previous yogurt to make the new batch. Thanks for being the mad scientist.
I believe and been using 2 tablespoons to 1 quart.
Can you use a dehydrator at the proper temp?
HI Mary, I have loved your videos, I have been making this yogurt since I happened across Dr Williams. I have learned many things from you and I want to thank you. I do have a question in regards to the taste/flavor of the yogurt. I have followed the instructions as you have instructed in the first and second batches. Then the 3rd batch, it definitely became more sour, like sour cream compared to the first and second batches. Is that sour flavor normal? Or Did I make it incorrectly somehow? Please let me know.
I just made my first batch and I would love an answer to this question
My daughter has type 2 diabetes and is excited about starting to make the L reuteri yogurt. I did read one story of a lady with type 2 diabetes who says the yogurt increases insulin levels too high. Have you ever heard of this side effect before? Most people report only positive results, but I am trying to find out if this problem is common. I love your videos and have learned so much!
I'm looking for that info too. I only can find that one lady
Thank you Mary. 🙏🏻❤️✝️🕊️
Can you use coconut milk even if it is from powder?! 🤔
36:01 review of making L. Reuteri :
Ultra pasteurized milk and half and half perfect for L. Reuteri
32 oz. of half and half
10 tables if
I'm making my third batch. It seems like it takes a long time to get the yogurt temperature up to the desired degree - like two hours or more. Should I add extra time? Should the yogurt be "cooking" for 36 hours or does the 36 hours account for getting up the the desired temperature? Thanks for your very detailed information!
Good morning Sweet Lady...Blessings
Good morning! Same to you!!
Thanks for your super-informative video, Mary! I would also like to see a non-dairy l. reuteri version as well!
I have never heated to 180 degrees farenheit,only to 100 degrees first,(from refrigerator temperature) to help dissolve the inulin. I have used regular,ordinary pasturized milk,lowfat mixed with some cream,and straight regular pasturized half and half,all came out great!
No need at all to heat to 180 in my opinion,to "ultrapasturize" it,unless you are using raw milk perhaps.
Wow!! This is interesting to hear! I will experiment. Thanks for the info. Love, Mary
@@MarysNest my question would be that this might taste delicious, but does it still have all of the healthful properties?
I've never heated the milk either and had good results.
Hi Mary...Ive made 7 batches of L Reuteri and ever one is sour as lemons. Ive tried to cut back on prebiotic to no avail. Would sure love to have a non tart mild batch! On the flip side, the gasseri yogurt is lovely!
Would you recommend whipping the whey back into the solid culture? Or should I drain it? (First batch)
23:56 Someone please correct me if I’m wrong but if you want to just use one tablet then simply cut the amount of the milk/cream and inulin down to 1/10 as well, culture just one small serving with those reduced ingredients for the 36 hours and then use that as the starter for a full batch afterward.
Please mention the insta pot that you use to make yougart . Maker and model n size . Is there a way to order it from your site?
Should we bring our half and half milk up to temperature a little to help speed up the process?
Some folks do this and think it helps.
Helps with dissolving inulin a lot....
I think your half and half might be the equivalent of what we call "single cream" here in the UK. We would use it if we want a lighter, more pourable cream over say, a fruit salad, or in coffee as the double cream would tend to float on the top 🙂
Hmmm…I assumed it was double cream - not the very thick variety. With a carton of UHT milk. Oh well, here goes nothing, this is my first attempt tonight…1st NOVEMBER! Fingers crossed!😁
Here in the states it is called half & half because it is typically half heavy cream, half whole milk. It is indeed a lighter version of cream, which tends to be favored in coffee.
Thank you for all of this information! I’m interested to try this, since my dietician has me taking the l. Reuteri tablets, and I’d rather just try the yogurt than keep springing for the tablets! My Instant Pot doesn’t have a yogurt or temperature setting, but I have a dehydrator that I can leave the trays out and set to specific temperatures. Would it work to make it in that?
I think it would work. Keep us posted.
I would love to view a video about a non dairy super yogurt. I make yogurt now with coconut milk and cashews. Thanks for all you do, it means so much to me.
Do you use the L reuteri to make it?
@@annadelamere342 I do not. Just the normal strain.
Please consider making a video with alternative milks! Thank you 😊
How long does this last in the refrigerator after you make a batch? and how long can you keep it and still start a new batch with the old batch in the refrigerator? Thanks
Thank you Mary for your excellent information! I just finished my second batch and during the processing, both times my Sous Vide was interrupted while I was gone and I had to guess at the timing using the temperature as a guideline. Could this cause separation?
My brother says it tastes like a good NY cheesecake base. I cannot wait to start making and using this Godsend. ❤
Quick question for you. Do I have to use the power each time I make new batches. The bacteria is never strong enough to cultivate a new batch without reintroducing them ?
She goes over that at 22:50.
I have made 5 batches! It’s so delicious!
I would LOVE it if you could show how to make it with nut milk.
Mary can u please make the sibo yogurt using all 3 bacterias of reuteri coagulan and grasseri. Thanku
I've made several batches with half and half and the flavor isn't that appealing. Would you know if I added a bit of sweetened condensed milk before fermentation, it would come out okay? When I make regular yogurt, I add a bit and it's not so tangy.
I'm not sure. I have not tried it - maybe others will chime in.
can i use a dehydrator to make this????
I would love to know how to make the super yogurt out of coconut milk. Could you please make a video on that thank you.!
thank you for this , here over the pond milks are different, so I will try another batch with just whole organic milk
Great video, thank you. Your explanations are frankly amazing. 😊
This is so helpful. I made the yogurt 3x so far (waiting for turning off maker at 36hr mark). I did it with my last batch of yogurt but forgot to add inulin. So is the adding of inulin again important????
My first 4 batches were amazing! 2 T of inulin to 2 T of prior reuteri. My next two batches made the exact same way came out yeasty tasting. I have been advised to cut way back on my inulin. What are your thoughts on this?
Maybe I missed it. I'm just wondering do you add inulin to every batch. Thanks for all of your information! You're such a delightful sweet woman and we're all blessed to be able to learn from you. Thank you Mary!
Dr Davis adds inulin to each batch even when using yogurt from the previous batch.
@@FranGatti thank you!
Could you make a video with alternative milk (coconut)
Will do!
I just found out about L Reuteri. I can't find the tablets even from on line orders here in Australia. There is only capsules. Can it be done with the powder taken out of the capsules? Please let me know. I am having health issues following 7 courses of antibiotics in a 3 month period. I really need to try this yoghurt as probiotics is not helping. Thank you in advance. God bless.
I can’t find the ultra pasteurized 10% half half cream but found organic half half cream which only has cream and milk as ingredients,do you think that would be ok.Our whipping cream here in Canada have different types of gum in there and not just cream and milk,my first batch turned out like cottage cheese and tasted really bad soi started from scratch because I didn’t trust it
Half and half is not available in South Africa. What ratio of UHT milk and cream would I need to substitute? Love your channel, thank you.
Equal parts but you could also just use milk.
I have made this three times and it was slimy.... You could scoop up some with a spoon and you could see it stringing(not sure how to describe it)
Hi Mary! I am a long time follower. Love your channel. I am really excited about making l. reuteri cultured dairy. I have made several batches now and my husband and I both love it. We each have 4 oz everyday. My question is do you see any reason why I would not be able to add some vanilla bean to the mixture before I cook it? I do it with regular yogurt all the time for my grandsons but wasn' t sure if I can do it with l. reuteri. Thanks!
Wow!! Thank you for the kind words. I think your idea using the vanilla is a great one! Love, Mary