re: Once the process finishes,, how much yogurt did you end up with?. Thats probably a fine starter for a practice run. (I drink it, but . That way I can completely ignore it all day, while the oven stays at a steady 110F. The thickness of this yogurt is evidence enough. I made a batch and since Im the only one who is eating it, it might last several days. Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation. 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. Also note; we have spoken directly with BioGaia in Sweden who are the manufactures of the L Reuteri probiotic, and they themselves strongly point out that L Reuteri was not designed or developed for making yogurt. He is Chief Medical Officer and co-founder of Realize Therapeutics Corp. that is developing innovative solutions for the disrupted human microbiome and author of the book Super Gut. William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. It may be too high, as the organisms die at 115 degrees F and higher. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. I have been on a strict No Grain and No Sugar diet for more than 3 years and recently after readying your posts on yogurt, started making my own yogurt adding Lact. You may well be right. Sounds like that machine was optimized for just Joes yogurt recipe. Black spots, and of course obvious mold growth. Ive been making this 1/2 gallon at a time. Dont get too caught up on the precise temperature. You will also want to verify setting it on 180F actually holds it at 180F. Dont know yet. does it offer a pasteurization cycle? Even my current wife likes this stuff; she normally is violently opposed to anything Wheat Belly. Can someone clarify if the yogurt is recommended for a BC survivor? Jan 22, 2022 - If you wish to avoid dairy products yet obtain all the magnificent benefits of our L reuteri yogurt, here is how to make the yogurt with coconut milk. Which is why I've opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. Did heat the milk firs.t and 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? First time: Organic cane sugar Inulin 2 can coconut milk BioGastrus tablets crushed Ferment 36 hours Pure liquid, awful smell, afraid to taste, 2 cans coconut cream 1can coconut milk Inulin Organic cane sugar BioGastrus tablets Ferment 30 hours. But the truth is we are crawling every nook and cranny with trillions of microbes. A friend referred me to this blog and Ive practiced making 1/2 gallon of yogurt. If the milk accidently boils briefly, dont panic reduce the heat and continue. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). PM me on FB if you want to discuss this more. Okay. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. Can this pot be set to more than 8 hours? I have not noticed any increase in the anorexigenic effect that I noticed back in Oct 2011 when I started the grain-free added-sugar-free lifestyle. If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. (I didnt save any of it.). 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. Ive been adding one crushed tablet every 5th batch, but am not sure thats necessary. Note: It will have a gluey consistency and may not incorporate. Should I have left it going for another 12-24 hours, for 24-36 total, or was it right to pull the plug since the top was yellow and it smelled awful? So I guess Im coming at this from a different direction! Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. 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. Its just the yogurt. Danielle Rigney wrote: When is the ideal time to separate the whey from the curds? Also, why do you incubate for 24 or more hours? I have made many batches that turned out great, so I am really disappointed. Pro: it likely contains just as much probiotic and metabolite content as the yogurt. Same species (E. coli), different strainsstrain specificity can be a critical factor. 2. Here is some of it sliced on a plate just to illustrate the consistency. It simply didnt make much yogurt. I poured the slurry into the rest of the liquid, measured the temp, and it had gone down to about 90, so I put it on the Instant Pot yogurt Boil setting again until the temp raised up to 110. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. Using my method of fermenting with addition of prebiotic fiber and an extended fermentation period of 36 hours, bacterial counts are boosted into the trillion CFU range. After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the Wheat Belly series, Undoctored, as well as his newest book Super Gut.We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma An easy way to drastically increase testosterone How to grow and treat your microbiome like a garden Restoring beneficial gut microbes with delicious homemade yogurt (I can vouch for this) The link between mental health and your gut How to minimize your exposure to glyphosate And tons moreRead the show notes: https://fatburningman.com/dr-william-davis-how-to-heal-your-gut-with-delicious-homemade-yogurt/Learn more and support Dr. William Davis at https://DrDavisInfiniteHealth.comJoin The Wild Guild and get freebies on Patreon: https://www.patreon.com/abeljamesFollow me on Twitter: http://www.twitter.com/fatburnmanLet's be friends on Instagram: https://www.instagram.com/fatburningman/Like the show on Facebook: http://www.facebook.com/fatburningman And click here for your free Fat-Burning Kit: http://fatburningman.com/bonus I should be clear here that I am a total newbie to yogurt making and even yogurt consumption. Dont pre-heat. Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. Do you refrigerate it at any point? . 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.. Wont buy UHT anything. I use an extra large coffee filter and drain it for 5-8 hours, depending on how thick you want it, reserving the whey which I add back if I want it more creamy. I like to pour off the liquid whey after removing some of the curds, as this reduces wheys potential to trigger insulin. Have We Discovered the Fountain of Youth? It lasted over 10 days with just my ex-girlfriend and me eating it. The effects are sustained across yogurt generations, with no added Gastrus. Thank you for your 2 cents worth. Reuteri ATCC PTA 6375. Do you take some out after 12 hr to keep as your starter or do you just set some aside once its done? Make sure the inulin and the crushed-to-a-fine-powder Gastrus tablet are dissolved completely before you add them to the 110F milk/HWC mixture. According to this data, L. reuteri ATCC PTA 6475 ferments prebiotic fructans very poorly: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3084715/. Make sure the temp has fallen below 115F/46C before adding the culture. That wouldnt be my presumptive explanation here. Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the. To what temperature and for how long? Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. Heres a pic of what a mostly-consumed pot looks like after it has been sitting in the fridge for 4 or 5 days. Dont use a blender with your yogurt, as this kills the living microbes. Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). Commercial yogurts are usually loaded with residual sugars (not just lactose), and may or may not have live cultures by the time you consume them. ________ Blog Associate (click for details). MasteringDr William Davisshomemade yogurt made with the probioticLactobacillus Reuterihas been no easy feat. Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. Then add the remaining liquid and stir. Dee stated, That looks pretty darned delicious, Robert! Just looked at the batch of yogurt [?] Pure liquid, very little smell, and sweet Any thoughts or comments appreciated. Yes, just one qt total base. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. Any insight would be greatly appreciated! Susan wrote: I wonder if this is making me constipated.. what added carbohydrate (e.g. For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! So if any of the damaging dont-cares can be beaten back by simple steps, you can either choose to address them, or brighten some Malthusians day. So we start with L. reuteri ATCC PTA 6475 provided by the Swedish company, BioGaia, who has somehow locked this species up with patents (not sure how; I thought biological organisms were non-patentable). ________ Blog Associate (click for details). Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. OV uses milk from so many different sources. In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. Wow! 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. John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. It might contain more residual casein than the yogurt fraction. ________ Blog Associate (click my user name for details). Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains.". When I said, I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water., What I should have said was, I recommend you fill it up with water, set it on 110F, let it sit for 1/2 an hour, and measure the temp of the water.. . re: Do you refrigerate it at any point?. Upset stomach,gas, etc. As you can see from that article, my personal process varies a bit. Lactobacillus reuteri from the whey strained from each previous batch. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! In Dr. Davis recipe there are three ingredients, prebiotic fiber starter tabs or 2 tablespoons of yogurt whey from previous batch in a quart of half-and-half or coconut milk. Weve been consuming both. 1. Well, they cant know that for humans, because the product hasnt been around that long. Do you think the goat milk is the issue? I read that you should not do. do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). of inulin in each batch. And it just requires one extra, but significant, step that has traditionally been used in yogurt making. Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets. I'm making Bulgarian yogurt for a long time. Ive made too much curds & whey for my liking. We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. ________ Blog Associate (click for details). per day. ________ Blog Associate (click my user name for details). Their business arrangement with Biogaia may preclude it. Lisa Killingsworth wrote: Id like to know if it is OK to combine the two yogurts in the same container for refrigeration?. How could you notice thicker hair after so short a time? Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. Whether or not their cultures can be used in a 36h ferment is not something Id have any guesses about. Im not expecting problems. He is Medical Director and . ________ Blog Associate (click my user name for details). Thats a pasteurization cycle, and might be optional when using base liquids (milk, cream, H&H) that are already pasteurized. re: I decided on a whim to add a tablespoon of dextrose (glucose)., Please do report the results, success or fail. I dont know what effect that would have, if any. re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. They do not need to be considered permanent guests. If it were possible for them to make a take-once preparation, their shareholders would freak out if they did. You might be the first to ask about the oil, so on we go. Bone is going to take some time. Depending on the device, when doing cold-start, checking for fatal warm-up hot spots is also worth a ponder, etc. Yep. Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets yogurt came out very firm with good taste. Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience? Heres an earlier variation: 2019-09-06: Making L. reuteri yogurt with coconut milk that is no longer the current recommendation and which illuminates the challenge of posting developmental recipes to the blog, as the older articles dont get updated. re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. How does adding 10 to the batch affect the flavor of plain yogurt? The results speak for themselves. The end-result should be thick and delicious, better than store-bought yogurt. A method for treating inflammation in inflammatory bowel disease, comprising orally administering gastronintestinally to a human conditioned medium from a culture according to claim 1. re: Also wondering if I put a particular strain of bacteria into my gut in a high count could that perhaps have consequences on the other bacteria in my gut since they have a relationship?. (Take a look at your bowel flora analysis from Thryve, Viome, or Gut Zoomer, for instance, to see whether you have L. reuteriyou likely do not before consuming the yogurt.) Kirkinportland wrote: My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours?, Answered where asked earlier. The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.). No cream. I used that culture with 2 tablespoons potato starch and a quart of half & half in a yogurt maker set to 100 degrees for 36 hours for my first batch. Perhaps your mom lost this microbe and was thereby unable to provide it to you via passage through the birth canal and/or breastfeeding, or perhaps you were delivered by C-section and bottle-fed with little opportunity to obtain it. I wondered if making a half gallon if you need more. While I wander off and make inquiries on that, let me get more insight on the context, The possible benefits of these exploratory yogurts rest on a foundation of the core program, which is challenging to do on a vegan diet. The yellow liquid is maybe whey? Once the process finishes,, how much yogurt did you end up with? As it happens, I just had a batch finish this morning our last dairy batch for a while, and had not planned to consume the whey fraction. You might be the first person to ask on any of the blogs, or in the subscription forum. I bought inulin, hoping that would work. Dr. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the " Wheat Belly" series, " Undoctored," as well as his newest book " Super Gut." We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma re: I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110.. It appears that its ultra-pasteurized and has VitaminD3 added. Thanks for your input, I tried making yogurt previously and it didnt seem to work. Thanks for your wonderful help. Initial batches do, but in my routine, most of such a batch ends up in ice cube trays for use as future starter. 15 30 1xJan 23, 2022. No one really wants to eat thin and separated yogurt, do they? re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. Did 4 more boil cycles but temp only raised to about 160 at highest. The other two are lactose (which is expected to be nil, due to the fermentation), and hormones (including natural, and on that, Ive no guesses as to fermentation effects). Let's make Dr Davis yogurt Part 1 - Enjoy! It might be some reaction, not by your immune system, but by your current uninvited gut flora, to either the live culture and/or their metabolites. These are just the protein parts of each grains gluten. Tasty, too. Would appreciate help. Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?. Take care removing it and allow the water to drip into the water bath, instead of your bench.14. Stay tuned. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? To keep the strains in abundance, some customers suggest adding 1 crushed probiotic tablet with the third of a cup L. reuteri yogurt or whey. Iget nervous if the temps gets out of an approximate 96-106F range. 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). Not sure if theres anything in itnothing on the label. Katherine wrote: I read that you should not do. Heres the system I use. And 70% or so of US oats are also contaminated with OchratoxinA. (It actually makes a delicious frozen yogurt; heres a simple. I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. April 13, 2018 Bob Niland April 14, 2018 April 20, 2018 April 20, 2018 But this is how I did it: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goats milk/cream, sheeps milk/cream) 2 tablespoons inulin (or unmodified potato starch or other prebiotic) 10 tablets of BioGaia Gastrus, crushed. re: I used Meyenburg goat milk from grocery.. Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. ________ Blog Associate (click my user name for details), Wow. It initially stayed in the container when inverted, so I had to break it up and scoop it out. It smelled wretched. Even better, filter through a coffee filter or cheesecloth placed into a colander; place the setup into a large bowl or pan and allow the whey to drip out over 4-6 hours, lightly covered. Sign up to get the latest on sales, new releases and more . I love this stuff. Perfect yogurt. That amount has never concerned me personally, and may be less than naturally-occurring TF in things like eggs. re: I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines.. Dr. William Davis, DIY Healthcare: How To Get Off Statins 264K views5 years ago The Four Dangers of Stopping a Statin Drug 210K views3 years ago Secrets Hidden in Your Resting Heart Rate 136K. I experimented with different amounts of the ingredients for a few weeks. I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. I dont mind making expensive yogurts but if the home made yogurt doesnt work why bother? For the batches Ive made, between 24 and 36 hours, with the starter saved off at about 12hours. Stir in remaining half-and-half or other liquid. Whether to consume the whey is your call. If almost any of the MIT rodent results present in humans, its a pretty dramatic development. Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. We bought a sous vide unit for precise temperature, ferment for 36 hours, started with gastrus tablets, then used some yogurt from current batch for next batch, use the inulin you recommended and half and half with no other ingredients. James White wrote: Ive been looking through the ingredients and it. With cows milk, Ive been using 24 to 36 hours. EVER. My question is, what does this mean and is it good or bad? We ended up abandoning the not-so-smart-pot we originally bought for making yogurt, because the ygrt temp was too high, too unstable, and had hot spots near the heating elements (which is a real problem in cold-start). Dont stir the mixture while it is fermenting, as this increases separation. Dr. William or Bill Davis is a cardiologist, a New York Times #1 bestselling author of the Wheat Belly book series and is the Medical Director and founder of the Undoctored program including the Undoctored Inner Circle, where he helps individuals take back control of their gut, health and lifestyle. The inulin will cause an inconsistent texture in the slurry. Filed Under: DIY Healthcare, Health Information Tagged With: diy health, diy healthcare, diyhealth, diyhealthcare, dr william davis, probiotic, reuteri, undoctored, yogurt About Dr. William Davis William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions? Strain specificity can be a crucial factor. I used molasses as the added substrate. Not sure what to do. That got me thinking more about fermentation substrate and I found the above research this morning. Since these Ingredients are listed in by-weight order, the bulk of the product (so to speak) is the isomalt, which is very likely metabolized entirely during the first ferment. When you make a half gallon at a time do you add more than 10 probiotics? To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. . - I started doing that (instead of the lid) because the lid adds almost 2 of height to the pot, creating some clearance issues in my fridge. While it is still warm or can it be done anytime. Yes, but some of those pots are not calibrated very accurately. ________ Blog Associate (click for details). Traditional yogurt making practises have always heated the milk first. On the other hand, inulin has been trouble-free. Depending on themilk you used, your yogurt may have a thin layer of cream on top. Aquick look turned up nothing in connection with the Biogaia Gastrus product perse. What brand/product of coconut milk did you use? Any less than that and it is not thick enough. Excessive consumption may have a laxative effect due to the content of sweetener in the product. Just ask the Doc. That looks pretty darned delicious, Robert! I presume thats their Whole Goat Milk, and not the powdered or evaporated. re: A little research showed that lymphocyte numbers are increased following oral delivery of Lactobacillus caseu which is evidence that probiotic stimulation can increase the size of lymphocyte populations.. yogurt, but the results were entirely unsatisfactory. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water. Their avenin protein is an analog of wheat gliadin. In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. Any information in this regards would be helpfulThanks Kelly, kelly wrote: When a company patents a product doesnt that mean they had to change its original structure in some way in order to get the patent?. Because I used a quart of half and half and ended up with about 1.5 cups og greek style yogurt. When is the ideal time to separate the whey from the curds? That data has been referenced in other yogurt threads here, and discussed on the subscription forum. Maybe my Instant Pot is malfunctioning and temp is too high now. ________ Blog Associate (click for details). inulin for 1/2 gallon of milk plus 1/2 cup of HWC. My Luvele yogurt maker instructions make no reference to cultures and substrates. Can you suggest some starting details for me? There are several reasons why anyone might be avoiding dairy, which is why the coconut milk versions of the recipes have been in development. It does not appear so, short of ordering isolated Lactobacillus reuteri ATCC PTA 6475 as research material (and I havent researched how that would be done). ________ Blog Associate (click my user name for details). An do you leave the lid on? as amended: 2018-11: I was wrong: Young people SHOULD obtain L. reuteri, re: Can someone clarify if the yogurt is recommended for a BC survivor?, Was it ER+ BC? Whitney Benefield wrote: I am having trouble getting my yogurt to be the right consistency., re: starter culture from Cultured Food Life by Cutting Edge Cultures. What should I look out for that implies failure? Of course Ive never gotten an answer from a doctor about it. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. So lets list some of the tripping points to help avoid ending up with a liquid mess that fails to yield all the wonderful benefits of this microbe when restored to your microbiome. ________ Blog Associate (click my user name for details). Simple and convenient, but precise. I tried to keep it at 110 degrees but at that point I was using a small rice cooker and using the keep warm setting on it. The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billiona considerable jump. Got it. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Very odd. I see web pages for the UHT variant with VitaminD added (and its not at all clear to me why they would do that, nor am I sure it doesnt matter). See figure S7 of that research (the darker bar is the 6475 strain). Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. Maybe if you had a buzz cut, I could see it, but if you have longer hair, I would think it would be a few months before you would notice anything.? The low temp just slows growth (but invites contamination). Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains." Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. From our feedback, this method produces reliable results.