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how much inulin can I use for one gallon milk? it seems to me I added to much for my first batch it came out like cheese. like sold block

You didn't list what the temperature control and the heat mat that you used. It would be helpful to have the exact instruments you used.

Very close. Not enough inulin powder and with only once capsule to start with for the much half and half, it may be wild yogurt and not L.reuteri 6475. The consistency is all wrong. You can look here to see the difference in this video that is about 4 years old. czcams.com/video/4uzq7JKpFcg/video.html

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Find link for Tania about David straight trough Andrew and his wife 5000 For class to get out of straw man Legal ibus Christopher hosser Send her passport info copper distilled Eric my ask advocating for me. Tuesday 10 am Samantha capitol orthopedic Berkklie Dylane Cinicolo Quick question is the mixture supposed to smell like rotten milk or vomit? I bought a different yogurt maker first one said temp control but didn’t get hot enough same rotten smell. This is second batch. Asking as I have stalkers that put nefarious things in my products. Thank you

Thank you so much for all of your advice on this video. It is helpful, yet I think you should read Dr Davis book because you’re missing some of his information. The main purpose of the L routeri is the amount of bacteria it creates. You won’t get the amount of cultures necessary to create the changes you want unless you warm it up minimum 36 hours. 24 hours is not enough.

Just made some I had to guess the dehydrator temp at least

Hi Doc! Great idea! In my country, yogurt makers with temperature controls are not available. Could you provide links for the mat and the temperature controller? I think it would be interesting if one day you could upload a video showing how to connect both devices. I would really appreciate it!

I heat the cream up by putting the containers in really warm water and brings the temp to 100f then use the insta pot

My is thicker thinking it is the number of capsules I included.

My is thicker thinking it is the number of capsules I included.

Do you like the Tribest xl better?

Are BOTH sides of the juicing cone polished shiny stainless steel???

Full thing PLS

Next level, great job!

Why did u have to fill it all the way up?

My friend, your yogurt sucks. Why don’t you just follow Dr. Davis recipe.

If is on the oven how many degrees and for how long? Wonderful concept 😊

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I need this type of giant aloe plant 😐

You didn’t make it how he says to Make it. Why?

Sous Vide water bath is much easier.

The 100 degrees thing is a hassle. Are there any probiotics that we can make at 70 degree room temperatures?

I Wish you would put The Whole video This clip came from Back up.. your Missing the 3 month rootball Re-Growth..😔

I came Back here Looking for the Full Video you did that (I thonk) This Clip is from and It's Gone... it Was a Great Video, and I Wanted to share it for the process of You Cutting the Bottom Off, trimming the Older leaves, Replanting it, and showing approx 3 mos Later that it Regrew a Root ball... verysad... if you still have it, please upload again...

Hmm only using 1 capsule crushed? I would really test your big batches to see if its actually L Reuteri in that yogurt. Its a slow growing strain... So tbh Doubt its a L reuteri yogurt. Test dont guess. Probably other strains that make it healthy, but many on facebook are actually testing their yogurts to find out what they thought is l retu isnt.

Yeah, you shouldn't disturb it like that. There's nothing to taste. Need 36 hours for reuteri to peak. Which is why you need inulin or similar prebiotic to feed it for that time. Also something enclosed like a yogurt maker or instapot or something. You're probably killing a lot of it. It's different to make but very easy.

I have been making L. reuteri yoghurt and it is delicious. I use a Vitamatic brand L. reuteri supplement capsule as a starter. I note the capsules also contain L. rhamnosus and L. acidophilus. I use half and half in quart Mason jars set in a water bath in a big soup pot on the electric stove top. Using a tbsp of inulin in each quart jar. I had to experiment a bit but if I put a pizza stone on the eye and a couple dish towels on top of that, under the pot, with the eye turned to its lowest setting, I can get a steady water bath of 36 Celsius, or 100 Fahrenheit. Set for 36 hrs. The yoghurt comes out thick and delicious, with zero whey. It is only slightly sour. Following are questions I have: Am I making L. reuteri yoghurt or Acidophilus yoghurt? What strain of L. reuteri am I using? I have read that certain strains have the best benefits, while others, less so - "L3" strain supposed to be best for obesity control. I have some L. gasseri capsules and will be trying to make yoghurt with those similarly.

The inulin or the potato starch are additives that are made not to improve the yogurt in itself but to add prebiotic to the yogurt to help the microbiome and I believe it makes it thicker too. I believe that the percentage of fat and whole milk is enough to get a creamy thick yogurt. Thank you for the idea to use only one tablets. It reduces the cost of the yogurt on the long run.

I am about to make some soon and was used to make yogurt from Greek yogurt for more than 20 years and to succeed it is vital to boil first the milk and let it go down to the desired temperature. Dr Davis' recipe call for inulin or raw potato starch. Potato starch is much cheaper than inulin.

I must say it is interesting that talk of perfect yogurt, but, very few commenting on how it has helped their health appreciably? Touted as a magical elixir, but, does it work?

Can you use an oven if you don’t have a dehydrator?

lol.. not following the instructions of Dr Davis you won’t get the full medical benefits

It is not yogurt it is fermented dairy

This is proven false. Some people believe it can help UV ray burns. That is all.

When I first made this yogurt I sucessfully made it in my oven unheated, light on, temperature of 99 degrees farhenheitv No funky taste or look. It had the exact same texture and taste as store bought Greek Yogurt. You are supposed to ferment it for 36 hours to get the maximum cfus of the lreuteri bacteria. I used 1/2 and 1/2 cream for my first batch and froze tablespoons full in an ice cube tray to culture subsequent batches. For subsequent batches I used two tablespoons ice cube culture, two tablespoons 2% milk, and 2 tablespoons inulin. I made it again in the oven and also in yogurt maker I bought set at 99 farenheit for 36 hours. Both worked like a charm, no funky taste, no fuzzy mold of any sort. Taste and texture of both batches was equivalent of store bought Greek Yogurt. As far as alleged benefits, I cannot say as I just started monkeying around with this and consuming it. I should have a better idea in 21 days or longer.

What about this video is "how to ..."?

lol what language is that😅

Ya Thanks, Looking Forward to the 2 1/2 gallon Video!

Hi, Can you please explain why you omitted the inulin? 5:27. What does the inulin do??? Never saw anyone leave that out. Tia.

My problem with L Reuteri is that it correlated and is abundant in Obese people microbiome and I do not want to be obese, but green tea kill Reuteri and decrease obesity.

What does inulin powder does to the yogurt? Does it makes it even sour in the same time given?

@Dr. Haley, search "Lactobacillus endocarditis" on NCBI. People who consume probiotic yogurts are a risk group for developing invasive infections (as in, get infect by their own probiotic bacteria!!). They develop such maladies as endocarditis, meningitis, etc. @7:44, you say you make gallons at a time? Please tell me how I can be more at ease at consuming this interesting product without worries, please?

Dr. Davis says the L.Reuteri double every 30 minutes. The reason he uses 10 tablets of the Gastrus chewable product is because those have 200 million CFU per tablet, and he is wanting to start with 2 billion CFUs, so he needs 10 tablets to do that. In the new recipe for L.Reuteri in his Super Gut book, he is now using the Osfortis product that has 5 billion CFU per capsule, and he uses only 1 capsule.

To even mention taking antibiotics, is criminally negligent. That just increases the issue exponentially. Also causes ongoing lowered immunity; that will NOT correct itself on its own. No mention of an elimination diet. People MUST give up wheat, dairy, and other sources of gluten. They clog the intestinal lining; causing nutrient deficiency, leaky gut, wide spread inflammation and eventually; autoimmune diseases. You were guessing Doc. Maybe consult a naturopathic doctor; before creating a video, intended to guide ill people.

ive tried 10 attempts at making dr davis yoghurt so far , im scalding the milk at 180 ,im using at a instant pot on 100 for 36 hours , problem is im getting 50% whey ,ive tried everything, cannot get any more than 50% whey ,ive order all his exact strains ,i found a recipee that said use 2 tables spoons of inulium per litre,so im trying that as well .ive tryed everything .only thing different is , i put my 6 litres back in freezer and bring it back to 100 farenheight quicker. any one that has any tips please help , im out of ideas , ive tried adding inulium to the 50% whey and put that on for 36 hours but that doesnt work as well, im getting 50% whey on every batch .....anyone please help

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Drinking some 100% aloe vera juice now... 💚

could i please get a link to wear you buy that heat pad, i like the idea of doing big batches,also can you do in stainless containers .......i m not sure if ive ever seen glass container that big

mine comes out much thicker then that and less sour. I've also read william davis's book from cover to cover. yours is coming out the same way mine was when i wasn't doing davis's ratios perfectly. every quart needs 2 tbs of inulin and 2 tbs of of yogurt because it doubles every 3 hours. your yogurt isn't doubled correctly and probably doesn't have the probiotics to use only 2tbs per quart. a single gastrus pill has 200 million bacteria, for a single quart 2 billion is the minimum needed to make a batch. if your yogurt came out good by some miracle. i suggest using double the starter yogurt you use and truly having 2 heaping table spoons of inulin per quart. i have no idea how much a heaping table spoon is converted into cups. those measurement calculators usually measure a flat tablespoon.