I have made well over 100 batches without a single failure, so I know that you can do it, too. Yes & no. It is our belief at Luvele that the combination of ingredients in BioGaias L Reuteri probiotic are not always equal from tablet to tablet. Please understand, at the end of the day, the L reuteri probiotic DOES NOT make yogurt, traditional yogurt that is, you can only try to make a yogurt like product. The non-microbial ingredients in the tablets are irrelevant after the first batch of yogurt. Greek yogurt because the whey contains the good bacteria., Could you post a link for that? Hi Bob: the yogurt maker does not have a pasteurization feature. The usual glycemic impact of oats would be blunted here, but the other hazards remain. It is possible they contribute to the unreliability / inconsistent results. The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. Saving some as starter is a different matter, as sensory qualities dont matter, just viability of the L.reuteri bacteria. I assumed that it was due to cross contamination, I then started sterilizing my tools and now my yogurt just doesnt form at all. Cover the milk & let cool to below 42C (107 F). Neutrophil % low at 32.4 and Lymphocyte% high at 55.6. Theres so much talk about yogurt being good for you but I have always found it makes me sick. Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. But, get exposed to selected strains of E. coli from contaminated produce and you develop life-threatening diarrhea that can be fatal, especially in children. In large glass/ceramic bowl, combine 2 tablespoons of liquid with the inulin, sugar or other prebiotic, and the crushed probiotic tablets. ________ Blog Associate (click my user name for details). Dr. Do clean your utensils and jars/bowls with hot soapy water to minimize contaminants. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? Temperatures above 43 C will kill the L. reuteri strains. re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. ________ Blog Associate (click my user name for details), In the particular case of the two strains of Lactobacillus reuteri in Biogaia Gastrus, it appears that they do not colonize the human gut on an extended basis. And is all that runny liquid normal? Pour the milk into a large clean saucepan.2. Your hair is getting thicker after a month or two? Thats a heck of a statement! To ensure the yogurt stays abundant with the L. reuteri strains, and not a breeding ground for other, unwanted bacteria, we recommend starting a fresh mother batch after 4-5 re-inoculations. Because I used a quart of half and half and ended up with about 1.5 cups og greek style yogurt. WILLIAM DAVIS, MD, is a New York Times bestselling author and a cardiologist who advocates unique, insightful, and cutting-edge strategies to help individuals discover the health hidden within them. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. ________ Blog Associate (click my user name for details). Danielle Rigney wrote: why dont you try making it again with a quart of coconut milk without sugar you can always add sweet drops once fermentation is done.. Perfect yogurt. If it takes 10tabs for batch#1, and we use a modest saved-off portion as starter for all subsequent batches, perhaps adding 1tab every 5thbatch, we might get a years worth of yogurt for that$30. Upset stomach,gas, etc. ________ Blog Associate (click my user name for details), It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). Would a tablespoon a day do it? The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. A similar separation of fat and liquid happened in our first experiment below. 9. We empathise with your failed attempts because weve had plenty along the way too. what added carbohydrate (e.g. I had not heard of Dr. Davis before I found him through Donnas podcast. Weve been consuming both.. Should I buy a Sous Vide or yogurt maker?. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. For consumption: implying that you wouldnt use arbitrary blends as starter for future batches, for a number of reasons. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. Dont worry: The end-product should have little remaining sugar, as it is fermented to lactic acid. It could be intermittent diarrhea. Batches started with saved yogurt get a much firmer head start, so to speak. Ill give it a few days and hopefully, someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt I am particularly interested in the anorexigenic effect.. You stated, I steeped whole oats in this quart of yogurt. PaleoJoe wrote: Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience?. Im also a bit unclear on the exact role of inulin here, but can speculate that because its a fructose polymer, and fructose is not a substrate preferred by L.reuteri, that would also be expected to extend fermentation time. Do not stir the yogurt while it is warm or else is will not set in a perfect mass.15. Any insight would be greatly appreciated! Thats been a core message of this program since before it was Wheat Belly. re: Both my wife and I have noticed our hair getting thicker, Neat. 2. Ive been pulling off cup for this, which may be more than is needed. The lowest it will go to is 104. Would appreciate help. Megan wrote: For how long do you maintain it at 110 degrees?. Also, why do you incubate for 24 or more hours? My question is, what does this mean and is it good or bad? Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. Read more Verified Purchase Use for my L. Reuteri yogurt making. After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. re: I will order through the US distributor and report back!, If you arent in the US, I dont actually know if they export. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. This "yogurt" fermented with two unconventional strains of Lactobacillus reuteri achieve effects that include: Smoothing of skin wrinkles due to an explosion of dermal collagen Accelerated healing, cutting healing time in almost half You can build REAL momentum and achieve spectacular results for your clients, patients, and community: Substantial weight loss Lower blood sugarsmany type 2 diabetics become non-diabetics Do not submerge equipmentin boilingwater. One of the things it does is to increase and maintain the mucus layer in the gut and strengthen the integrity of the gut lining. How long was the ferment, and for extra credit, what temperature? So 10 tablets is going to be less than 2.3g of the oil, and (assuming a cup serving) is then diluted across 12portions of 1st-batch progurt. Super Gut: An Easy Approach to Healing SIBO | Dr. William Davis Lindsey Elmore 8.46K subscribers Subscribe 2.9K views 10 months ago Dr. William Davis, cardiologist, and author of the #1. Iused to routinely run my L.r. Dont pre-heat. Even it I dont have the winning solution yet, I can take the inulin. Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? Or what else would you suggest? Pour the mixtureinto the jar of milk and whisk to incorporate. Elements that might have the most bearing on gut motility would include: grain free, magnesium restoration, daily prebiotic fiber, and ample hydration. Traditional yogurt making practises have always heated the milk first. Kariree05 wrote: I just ruined my 3rd batch of yogurt.. no other dairy products do this to me, no other food at all does this to me. For many people, just following the gut flora cultivation strategy in Wheat Belly Total Health, or the newer Undoctored, can clear it up. From our feedback, this method produces reliable results. 2) Ive read elsewhere on the Internet that these Biogaia Gastrus tablets were not designed to make yogurts.. https://www.amazon.com/ask/questions/Tx2ZRL71EFP1BZV/ref=ask_ql_ql_al_hza, John M wrote: I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive., re: I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive.. Sound plan. re: Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter., It can be saved indefinitely for starter use by freezing, and ice-cube form might be ideal, as one cube starts one quart. re: Companies like BioGaia will perform clinical trials to make sure the CFU they are recommending are safe and does not cause any side effects down the line ( say 10 or 15 years later). Also, some devices are pre-set for yogurt making but are set too high; if the device heats to 112 degrees F, for instance, it will kill, Do store your yogurt in the refrigerator where it is generally fine for up to 4 weeks. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). And youre sure that these are live-culture fermented foods? I made mine with a quart of full cream and a quart of 1/2 & 1/2. 1 Litre of Wholemilk2 tablespoons pure organic inulin powder (or prebiotic powder of your choice)3 tablets ofBioGaia Gastrus, crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch. Can you suggest some starting details for me? Ingredients: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat's milk/cream, sheep's milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon) 10 tablets of BioGaia Gastrus (available on Amazon), crushed Method: Ive been making this 1/2 gallon at a time. This means that when preparing your next batch, you simply replace the 3 crushed tablets with a third a cup of L. reuteri yogurt. Yours looks good. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurthas us confident that a 24-hour incubation is sufficient. Do you refrigerate it at any point? I dont know what effect that would have, if any. Verified Purchase. Im still not clear if that includes the L.reuteri yogurt under discussion here. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. It may be too high, as the organisms die at 115 degrees F and higher. It completely separated into curds & whey. How did you perform the cool-down? The key is to not let the mixture vary a lot, especially being careful to not exceed 110 by more than a couple/few degrees. but helped). Amore interesting question is: what does the bacterial population and metabolite profile look like at various times during the ferment? ________ Blog Associate (click for details). Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series, Undoctored, and of the new book Super Gut. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. I am going to get some inulin. What brand and model? All declined an invitation to taste. ________ Blog Associate (click my user name for details). Put in machinepulled off cup after 12 hours [kinda resembled slightly thickened milk at that point] and let the machine go for another 12 hours. what yogurt machine, nominal temp, temp regulation? What happened? re: Its just the yogurt. I use 12-14 hours at a very steady 100F to make a firm and very tasty yogurt using 8 crushed tablet in a 1/2 gallon of whole milk plus 1/2 cup of HWC. Turn off the oven; repeat every 4-6 hoursnot precise, but it works fine when using dairy for fermentation. If you choose a pasteurized dairy product, there is no need for pre-heating. Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. Sounds like that machine was optimized for just Joes yogurt recipe. Their product is called Gastrus and combines the ATCC PTA 6475 strain with the DSM 17938 strain. I didnt notice this at first. A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. Does the 2 tbsp you reserve for future batches get refrigerated? Susan wrote: I wonder if this is making me constipated.. Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. I stir in several drops of stevia at serving time anyway, which breaks up the curds. re: I used Meyenburg goat milk from grocery.. The rest was a semi-solid disk of small-curd cheese-like substance. I stir in several drops of stevia Why not the WFMF sweetener? Barb has overcome her own gut health issues through healthy eating. Want to boost the libido, sexual performance, and orgasmic inte. what brand of milk, cream or half&half? I use my oven: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. Once the process finishes,, how much yogurt did you end up with? Gather all your. Those effects include: Put all these effects togethercaloric reduction, increased skin health, increased bone density, fat loss, muscle gain, reduced insulin resistance, etc.and you have one of the most powerful anti-aging, youth-preserving strategies I have ever come across. Tiffany wrote: These tablets have mint and citrus flavoring. ?, re: Can I get an unflavored tablet/capsule?. I don't know what accomplished what. It could be something more serious, like ulcerative colitis or Crohn's disease. re: someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt, Weve got lots of folks experimenting, and reporting both in the blogs and on the subscription forum. Is it normal to have a YELLOW top layer? Thanks for your input, I tried making yogurt previously and it didnt seem to work. re: then used yogurt setting at normal temperature, which tests at about 105 degrees Would it hurt to go to low, which seems to be about 95 degrees?. We used unhomogenised organic milk. Ive made too much curds & whey for my liking. It appears that its ultra-pasteurized and has VitaminD3 added. We empathise with your failed attempts because weve had plenty along the way too. can I use the same technique but use an Instant Pot with the yogurt feature or a yogurt maker? The CEC Yogurt Plus starter? Most people do it right away, while the batch is still warm. I am chilling the last batch to see if it thickens. re: Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs., In the modern settler populations, there are various reasons for oxytocin decline, and the majority are non-ancestral. Well, they cant know that for humans, because the product hasnt been around that long. They may or may not have performed lifetime outcome studies in their rodent models. And, if you join the discussions in our Undoctored Inner Circle website, you can add a number of other interesting fermentation projects that achieve effects such as shrinking your waist, deepening sleep, heightening your immune response, accelerating recovery after strenuous exercise, and reducing arthritis pain. What I woke up to this morning was a mush that was covered in a yellow top layer, with more solid-ish substance in the middle but very, very runny and watery around the sides.