If the settings are inaccurate, you can probably still use it. In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. Were any other inflammation, immune or infection markers checked? I hope this helps you! I plan to try it again, but havent settled on the next recipe. Ive made 3 subsequent batches; the first subsequent batch I used 2 tbs of the whey to culture, the next I again tried 2 tbs, the last I used 1 tbs. You want to verify it does not exceed 110F by more than a couple degrees because it ruins the fermentation. Simple and convenient, but precise. Robert Rominger wrote: In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?. Because the process of heating made such a vast improvement, we wondered if cream was required at all? TranscendingMS 131 subscribers Subscribe 8.3K views 7 months ago In this video we will make Dr William Davis yogurt in real time. In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. Im going to make another batch with Trader Joes coconut milk that doesnt have the food additive in it and see if that makes a difference. yogurt, but the results were entirely unsatisfactory. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? Im afraid we might be boring the other folks in this thread. THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. What if you could dramatically improve your body composition, balance your hormones, and even reverse the signs of aging just by eating one little food?My wife, Alyson and I already made a couple of batches and can't believe the difference in how we feel, and it's only been a couple of weeks.So what is it?It's a very particular type of yogurt, replete in scientifically proven strains of probiotics that you can whip up right at home.Today we're here, once again, with one of our very favorite doctors in the whole wide world, Dr. William Davis.Dr. Is it a preference? Is it normal for homemade yogurt to smell so bad when first made? . To what temperature and for how long? If we can develop some context here, I can at least make informed inquiries. We empathise with your failed attempts because weve had plenty along the way too. I rotate making 1 qt. Its really worth knowing how it behaves. Dr. Davis and the Inner Circle team help people like YOU lose weight, improve health, increase energy and even turn the clock back on appearance. Weve been consuming both.. 6. An do you leave the lid on? Pour the remainingmilk into the yogurt making glass jar.8. re: I think the first batch I allowed to get too hot and likely killed the L. reuteri., re: Do you think the goat milk is the issue?. EVER. My machine cant handle the quantities youve had success with. I had not heard of Dr. Davis before I found him through Donnas podcast. I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine. And this yogurt is so much richer and better tasting than products you buy in grocery stores. I poured-off 2- cups whey [originally started with one quart of whole milk]. Heres a pic of what a mostly-consumed pot looks like after it has been sitting in the fridge for 4 or 5 days. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. Can this pot be set to more than 8 hours? At that time I noticed a significant decrease in appetite that has benefited me all these years, so I am not all that surprised to notice much more of a decrease. Do you think the goat milk is the issue? I read that you should not do. I read about the whey and bacteria on a Making Yougurt at Home website, and it was contained in a readers comment, so there is no real link. If you are fermenting from cold-start, in the Instant Pot pot, and it develops hot spots near the heating elements, that could cause localized die off (but would not explain the pink colonies). Pour the slurry into the jar with the milk and whisk to incorporate. Some people have re-seeded their yogurt by adding a few more crushed tablets of probiotic after several rounds of yogurt-making. Con: Its insulinotrophic (provokes insulin). I was really hoping for the yogurt maker to work. For anyone needing to assess their status, the lab markers which there are specific program targets are found here. I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch + I added blueberries when I was plating this for breakfast. 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 Maintain the mixture at 100 degrees F. This can be accomplished with a yogurt maker, Instant Pot, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range. We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. Any particular named program? Just as ingesting prebiotic fibers increases bacterial counts in your intestines, so it goes in making yogurt, as well. Rebecca Kennedy wrote: I vaguely recall Dr Davis addressing breast cancer & the yogurt., You recall correctly: 2018-06: Who should NOT do the L. reuteri yogurt? Making L. reuteri yogurt is really a simple process, but it still trips up some people. Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. Or what else would you suggest? Those proportions look correct to me, but Im no expert at this. Yet Im in the process of straining it now. Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). . Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. Smell I cant guess about. Thanks for the report, and thanks also for bringing up, re: but a blood test showed my red blood cells a bit out of whack. 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. All declined an invitation to taste. If you give it a try, be sure to come back and report your experience. It is possible they contribute to the unreliability / inconsistent results. Yes & no. ________ Blog Associate (click for details). Adding any grains to the yogurt counteracts the benefits that might have been derived from the L.Reuteri 6475. John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. Dont forget to reserve a third of a cup of yogurt or whey for your next batch of yogurt! Any unresolved dysbiosis might complicate guesses here, too. A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. Do you take some out after 12 hr to keep as your starter or do you just set some aside once its done? I was just curious to see if you knew anything about that. As the milk cools, a layer ofskin will form on the top. Put the lid firmly on the yogurt making jar and place into the yogurt maker. Dr. Davis shares how a 65 year old woman with skin blemishes annihilated her skin issues and now looks 35 as a result of this yogurt Awesome Resources! I didnt run a pasteurization, and got an odd 1-inch diameter growth on the top. Same for 180F. Here is a summary on the Lactobacillus reuteri yogurt that I have been talking about over several blog posts, all put together for ease. 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. If you have been otherwise doing the Undoctored or 2014+ Wheat Belly program, Im a bit surprised to hear that you didnt have some inulin on hand. I am chilling the last batch to see if it thickens. But it sound so beneficial that it makes me wonder what to do. Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. William Davis: People think of human bodies as being nothing more than human. The color does change a bit from the starting liquid, but is not an obvious yellow. Ive been using 24-36 for dairy-based Gastrus yogurt. Both samples were otherwise treated identically; they had the same amount of probiotic culture, prebiotic powder and were incubated for the same length of time. re: Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again.. 2. Their business arrangement with Biogaia may preclude it. re: I dont understand the 24-36 hours mentioned here.. Same species (E. coli), different strainsstrain specificity can be a critical factor. The lack of CFU info in particular doesnt allow me to even guess on the likelihood of first batch syndrome. Thanks for your input, I tried making yogurt previously and it didnt seem to work. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. Pure liquid, very little smell, and sweet Any thoughts or comments appreciated. If your experience is based on commercial yogurts, thats one thing. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. If I wanted to try using cream only, Id be tempted, as needed, to add some unmodified potato starch to make the net carbs equivalent to H&H. It could be something more serious, like ulcerative colitis or Crohn's disease. To Maura: If your instant pot doesnt get it up to 180 you can set it on saute to get it to 180 but be sure to whisk it during and always right before taking the temp because it does get hotter on the bottom. I also use 2 tbsp. Yep. re: Do you refrigerate it at any point?. How long is it safe to keep the yogurt in the fridge to eat? Thank you dr. Davis for clarifying that confusion for me. Can I just pour it out? So, if one elects to avoid whey, what then to do with that fraction (assuming you get stratification, which some people dont). re: Also, what does contamination look or smell like?, Pink or orange spots. And is all that runny liquid normal? Did you add the tabs whole, or crush them first? Whitney Benefield wrote: I used the CEC LR Superfood Starter. Any less than that and it is not thick enough. It may be a while before we have a predictable picture on that. Their avenin protein is an analog of wheat gliadin. . Thats a pasteurization cycle, and might be optional when using base liquids (milk, cream, H&H) that are already pasteurized. I agree with the 50:50 ratio. Reuteri ATCC PTA 6375. I bow to your better knowledge. That data has been referenced in other yogurt threads here, and discussed on the subscription forum. 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? 1. Dr. Davis and the Inner Circle team help people like YOU lose weight, improve health, increase energy and even turn the clock back on appearance. 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. Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. Net weight per tablet, 700 mg. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. Looks like instant pot (small one at 3 quarts) works well here. Make sure the temp has fallen below 115F/46C before adding the culture. What culture? What brand/product of coconut milk did you use? Meet with Dr. Davis . 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). Bacillus coagulans and 1 qt. re: Potato starch was terrible. 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. I have started a second batch in the yogurt maker with the cup I drew off at the 12 hour mark. If my statement is correct.. which I am not sure if it is.. then isnt this a man made product from a lab and not the actual bacteria as it would occur in nature? I am having trouble getting my yogurt to be the right consistency. This has been a success for me so far. Just ask the Doc. Before you begin it is important to sterilise theLuvele yogurt making glass jar, lid and any utensils you use, in boiling hot water. 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. ________ Blog Associate (click for details). Thanks for getting back to me! Well see. And thats part of why I asked about the dietary context. The top of the yogurt grew a pink bacteria and smelled. Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic As Recommended by Dr William Davis Super Gut, MD Cultured Dairy Low and Slow Yogurt Lactobacillus : Grocery & Gourmet Food Grocery & Gourmet Food Dairy, Eggs & Plant-Based Alternatives Dairy & Plant-Based Yogurt Kefir One-time purchase: $52.99 ($189.25 / Ounce) Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker from Mercola), stays at 43 degree centigrade)- twice and it is totally liquid. 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. Its also worth mentioning, for those not using a temperature-regulated heating method, that any excursions above about 117F may impair the culture. Thanks so much for your insight, Val, Valiegirl wrote: I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt?. I am chilling the last batch to see if it thickens. Kariree05 wrote: I just ruined my 3rd batch of yogurt.. Share your ideas, comments and photos at the end of this post :). Im not expecting problems. We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. 4. orange, pink), or growths (furry, green, black), then contam would be a prime suspect. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. On the other hand, inulin has been trouble-free. Were going to try Native Forest Simple. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. Yours looks good. Theres so much talk about yogurt being good for you but I have always found it makes me sick. If it were possible for them to make a take-once preparation, their shareholders would freak out if they did. We empathise with your failed attempts because weve had plenty along the way too. We have extra Gastrus standing by, just in case. In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. 5.0 out of 5 stars Bought to make my own L. reuteri yogurt by Dr William Davis (Wheatbelly Undoctored) Reviewed in the United States on October 30, 2019. re: Has anyone on this blog so far experienced the Biogaia Gastrus tablets. So the problem is likely not due to that, perse. You can set the temp and time for either 6 or 8 hrs. You could start with a coconut milk based yogurt, and if theres no adverse reaction, use some starter saved from it for a dairy version trial. If the process needs more bugs, you need to start over. Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt Abel James 50.1K subscribers Subscribe 549 17K views 1 year ago Fat-Burning Man Show What if you could dramatically. b) Add 1/3 cup of L. reuteri yogurt or whey from a previous batch (frozen and defrosted may be used) to the slurry and mix in. Since Im about to try this, Id like to see whats to be learned here. It says a lot, however, about the microbes you harbor. 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.. 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. The jar on the right was not heated - the end product curdled, expanded in the jarand producedan unusual amount of whey separation at the bottom. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? Its also not fully clear, in the case of this yogurt, whether the benefits seen are primarily due to CFU amplification, exogenous metabolite generation, or some combination thereof; and then, what an ideal portion size is. Help! When is the ideal time to separate the whey from the curds? Excessive consumption may have a laxative effect due to the content of sweetener in the product. 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. (We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.) What presumptions are those instructions making about cultures, and substrates (liquid base, and any added carbohydrate)? 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: I just wondered if I was losing the good stuff when I drain it to make it thicker. Fingers crossed. Megan wrote: For how long do you maintain it at 110 degrees?. If I found myself in that situation, Id tend to run long. As far as OVits not my first choice, but if I buy a gallon I can get the non-UHT. I do my best to just avoid it. Theres more than one potential issue to untangle here: what yogurt? The lowest it will go to is 104. It appears that even a modest portion of saved starter has a massive number of CFUs. And what was the temp when the L.r. A 100W equivalent LED bulb wont do, at all. 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. Just trued some and no amount of mixing could get rids of the clumps (curds). James White wrote: Ive been looking through the ingredients and it. Yep. [not UHT] I heated to 180 degrees F, cooled to 110 degrees F. Then added small amount of cooled milk to slurry of 10 crushed Bio gastrus tabs with 1 Tbsp Inulin. It is also possible to freeze a portion of yogurt or whey and use at a later time. After 24 hours the timer will go off.13. Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. Wow! . Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. ________ Blog Associate (click my user name for details). 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. As Robert has already pointed out, oats are strongly discouraged on this program. My mother had the same reaction and so does my daughter. I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. I say restored because 96% of people have lost this microbe for a variety of reasons. As we always do, the, Half and half isnt available in Australia, so, in our, If store-bought, half and half milk is available in your area, we recommend you follow Dr Davis. Im ingesting a lot more than a tbsp. The usual glycemic impact of oats would be blunted here, but the other hazards remain. I use the whey, either stirring in some when I pull out a serving of yogurt, or putting some in icecube trays to use as starter later. 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. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. It does not produce lumpy yogurt. Its hard to deny its worth getting into you! No one really wants to eat thin and separated yogurt, do they? If you dont want to use inulin, unmodified potato starch works. re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. Add the crushed probiotic powder to the milk & inulinslurry and mix in. And because people have done it by mistake, dont use a commercial yogurt as the substrate. The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? It is necessary topurchaseorganic milk to guarantee no antibiotics are present. William Davis, MD, cardiologist and author of the #1 New York Times bestselling Wheat Belly books, as well as Undoctored and, most recently, Super Gut, brings the unvarnished truth about many health conditions. Robert Rominger wrote: The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over.. My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need. Even it I dont have the winning solution yet, I can take the inulin. . re: the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt?, For the first batch, which probably needs to be one gallon or less (due to the relatively low CFU counts in these tablets). Upset stomach,gas, etc. and if so, what was the temp when the culture was added? What are the pros and cons of eating/drinking the whey? The counts are further increased by performing fermentation in the presence of prebiotic fibers. There is no harm leaving it in. This discovery is quite new.. I used full fat 4% whole fat Chobani Greek yogurt as my starter.