🤍Homemade L. Reuteri **MAGIC** Yogurt
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- čas přidán 6. 06. 2024
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Dr. Davis on the Cultured Food Life Podcast talking all about L. Reuteri yogurt: • Podcast Episode 194: T...
Cultured Food Life Podcast L. Reuteri Q&A: • Podcast Episode 205: L...
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Bob's Red Mill Potato Starch: amzn.to/3C8CY3g (this can be used in place of the inulin and it mixes in much more easily)
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#yogurt #lreuteri #siboyogurt #yogurt #healingsibo #wheatbelly #cultured #homemade #instapot #instantpotyogurt #keto #lowcarb #ketorecipes #lowcarbrecipes #recipes #instantpotrecipes - Jak na to + styl
I'm not reading all 245 comments (as of now) so someone else may have reported back to you already. I am making this yogurt now. I am using the Instant Pot using the yogurt setting (mine does not have adjustments for temperature). It's been about 21 hours now. I did heat up the half-and-half to 100 degrees to start. I am using a heavy ceramic bowl. I checked off and on for the first four hours and checked again before I went to bed. The temperature on the yogurt setting has maintained around 95.5 degrees. People might want to know that using the yogurt setting does not get up into those killing temps around 110. My Instant Pot is the "Duo Plus." The yogurt is definitely setting up at that temperature. I've made lots of the low-carb yogurt with FairLife and traditional bacterial cultures with the same Instant Pot Duo Plus.
That is wonderful! Yes, I believe fermenting in a secondary bowl (not in the liner itself) and not adding water to the liner is the key to keeping the actual yogurt temp down. I'm so glad this yogurt can be made with the regular yogurt setting on the IP! Thanks so much for sharing!
No, you don’t need to do anything with the pressure valve.
@@patriciahobbs2422 thank you.
Sorry, just one more question. You are using the normal setting right?
Yes, but temperatures this low would not build up any pressure, so either way is fine.
I gave yogurt with this strain in it to my kid with autism about 14 years ago and it was practically a miracle! Didn't cure it, but helped him with his speech and motor skills.
I am very interested in this aspect! Do you still use it? How much did he eat of it every day? How often did you make it?
I got it in Canada and we moved away in 2013. By that point we had switched him to standard Probiotics. He is 18 now and just started uni(we are now in the UK) and has been having anxiety and OCD issues. I showed him this video and he wants us to make the yoghurt. We bought the ingredients and will be making it this weekend. He used to have just a couple spoonfuls a day, but he was very little at the time. The stuff we got was quite chalky and we were told we could add it to regular yoghurt with honey, which is what we did.
@@cerealnana we don’t have half and half in uk so I use single cream which you have to heat to just under a boil for 10 mins first. The first batch from the tablets separates a lot but if you use it to make subsequent batches it is thick tart and creamy. I love it and my skin is better , no longer constipated and I sleep better. Good luck 🤞
God bless you!
@@chuckylamb4398 Hello, Im in the US -- what do you mean by 'single cream'? Im not sure the US equivalent. Thank you.
@12:56, here’s a tip for you- you need to add water to the bottom of your insta-pot so that it covers maybe half of your container where the yogurt is in or even all the way to the top. Air is an insulant, i.e., it does not conduct heat or cold well. By adding water, which is a better conductor of heat, you will be able to set the temperature exactly at the level you desire.
Why not just use the sous vide function on the ip pro instead? I have tried the water on bottom with jars, and the timer starts before the water is even close to the temp needed.
I have Essential Tremors and after three days of ingesting the yogurt, my hands are more stable and I was able to hand write a sentence legibly - something I have been unable to do for years. I can't explain why this has occurred but it has so I am thrilled to continue its use!
wow that's amazing .... do you notice a difference after 1 month??
given the current situation, i'm surprised that you did'nt scream "Miracle, jesus lives." Neither would I, of course you could have endorsed the high wonderful sales of Dr Davis, products, excuse me L. Reuteri. I suspect that we both wonder.
Daniel, rearrange the gs224 phenotype. You probably have it and so produce low levels of BH4 and subsequent dopamine levels. Low dopamine is a cause of essential tremors. L. Reuteri which is used to culture this yogurt produces BH4 so when you consume this yogurt you are supplementing insufficient BH4 and improving dopamine levels and tremors reduce. Lots of good info about the gs224 phenotype out there.
@@marysmith309can you point me where to read more about this link to essential tremors
A tip, IF you aren't seeing any change in the milk after 10 hours add another three pills to it. It's not uncommon that half or more of these pills are sterile. My last bottle only had a couple pills that were good. What I have been doing is using small pickling jars in my yogurt maker. I add one cup of milk and one tablet to each jars (I can fit four). I do this to see which will grow and which don't. If I get growth I keep that as my starter for a large batch this way I don't waste a large batch of milk trying to get lucky with a active pill.
Half sterile? Wow. Is there a better provider of L. Reuteri that we can use?
I think that one pill for one glass of milk is too little, maybe that's why your fermentations don't work. Try two or three pills per glass of milk from the start.
@@NateBtry baby gerber Good Start l. Reuterii. I think Target or CVS stock it. I got mine from our local grocery store baby isle.
10 pills 4 cups of half and half 2 tablespoons of inulin is the recipe. The first time I made it my yogurt did not solidify until 24 hrs later
The spelling is "scam, "in case you wonder
As someone who has done a lot of fermentation in the past I can tell you that it is always good to go back and reinoculated with the pure strain about every 5th batch to ensure you have a pure strain. If you notice changes in taste, texture, smell and color that is your signal to start over. No matter what you do you are going to get contaminates in it, that is just the nature of fermentation. Also I am going to be honest, I personally for the sake of being sensitive to inulin would just use real sugar or pasteurized honey to feed the culture (especially if you use coconut milk which DOES work with the right brand). Basic science teaches that the sugar is metabolized during the fermentation process but learning to balance the amount is the key. Blood sugar test's will confirm if the sugar is fermenting.
What culture works for coconut milk?
I use a mesophilic culture from positively probiotic and use half and half. Can you freeze a the yogurt to use as a starter for later? I always wondered about this bc sometimes i hate to have to keep making it, especially when i travel..
His recipe calls for prebiotic fiber to feed the L. Reuteri, he reccomends inulin or potato starch.
@@Eman-bx1yb Yes, you can freeze the yogurt. I've done this many many times. Use an ice cube tray with a cover to portion out the yogurt you are going to freeze. You only need about 2 Tbsp to inoculate a new batch of yogurt.
@@mathfaster thank you!
L Reuteri was used in a study long ago for calming baby colic. Apparently babies get colic the same number of days after they are born no matter what their gestational age at birth. This indicates an environmental cause on gut discomfort . Various different probiotics were tested and l reuteri was the one that made a difference.
Hello how are you doing?
Very interesting. Im glad none of my babies got colic!
L. Reuteri used to be present in mothers’ breast milk decades ago (possible 1970’s) but not anymore. Possibly linked to the increased use of anti-biotics since that time.
Which study? Do you remember the name?
@@NateB , sorry Nate, I do not remember anything more about the study. It was probably from the journal Birth, Issues in Perinatal Care. I stopped practicing 20+ years ago so before then. I do remember going to the local health-food store and finding that they actually sold a probiotic with L Reuteri, so including that info in my postpartum package.
I am excited to watch you do this and look forward to hearing of any results for you
I love making yogurt in my Instant Pot. I look forward to trying this one once the starter comes. Thank you. Nili.
I ordered everything for this and will make it soon. So glad that you are making it.
How did it turn out?
I love this stuff! I've made large batches twice and can't imagine being without it.
Hi Bobbie how are you. Greetings from California. Look delicious. Hope you’re safe from covid. Have a good week and stay safe 😃😘 Scott
WOW! You did a fabulous job of explaining the process. You are very pleasant to listen to.
You’re glowing and look so healthy! Thx for your videos
We love this yogurt! It takes a while to ferment, but it's easy to make!
This looks amazing! Can't wait to make some and try it out.
I just made my second batch and it came out perfectly!! This is heavenly stuff.
I'm doing this because of you and Donna. Thanks, godspeed in your recovery
Thank you for showing step-by-step how to make this - I've been wanting to try this after hearing Dr. Davis, but felt too intimidated until I saw your demonstration. Thank you. 🙏
Thank you! That second batch looks so good!!! It's beautiful!
Thank you for your videos, it makes a huge difference to have the road paved ahead before making yoghurt for the first time!
Thanks. This video is exactly what i was looking for covering everything i was interested in very well
Subscribed!
Clear, intelligent, explained in a warm personable yet not overly chatty distracting or confusing way! You are superb!
A number of the health benefits on this list seem clearly to be because of the increasing serotonin from fermented dairy kefir and yogurt cultures imo 😊 YAY!
OH! OXYTOCIN?! Wow.
I disagree! She is overly chatty and she could have shown the ingredients list and then rambled on about each ingredient.
Thank you so much. Your video made this process so simple. I cant find out the carb or nutrition content on this recipie. Does anyone know please? And THANK YOU for not having annoying background music while you talk like many youtubers do.
Thanks so much for this video. I love homemade yogurt so that I can try one with such specific health benefits is exciting!
That was a first-class tutorial. Thank you.
I just made some yoghurt to see how it goes before I order my L.Ruteri from the US. I want to be sure that it works well, and I want to share with all of you who have an INSTANT POT DUO that I kept a check on the temperature on the YOGHURT SETTING NORMAL for 6 hours. The temp didn't go above 98.8. I checked it periodically and was satisfied that the temp was safe. PHEW! Hope this helps some of you. And thanks for all the help I've found here too! 🥰
How do you move it from normal to more or less on the Duo ??
If you push the YOGHURT BUTTON once, you'll begin a normal process after a few beeps. If you press the yoghurt button again, it switches to High, Low and Normal settings. Hope this helps. @@stevengalentine-mv1ut
So do you use the Normal or Low setting?
@@anniej7344 thx. We figured out that low stays 92 - 94, and normal around 104. What to do.....hard to keep it at 100.
@stevengalentine-mv1ut If you read the following post, the poster mentions that at up around 110 is the killing temp. I hope that's true, otherwise, I might have a problem. I also read that submersing your container in water helps keep an even, slightly lower temp for the yoghurt. Good luck with your culture!
I’ve started making this fermented dairy. I couldn’t get high temperature pasturized half and half. So I use cream and whole mix and got a mixture at 12% fat. So I heated it to 85C and allowed it to cool. The first batch came out like fine grained cottage cheese and lots of whey. I wasn’t concerned because of the information in this video. The second batch is really good. I have a yoghurt maker with temperature control and timer. Thank you for sharing this with us.
@@sharlouise3085 I live in uk too. I use single cream mixed with whole milk. I’m generally using 900ml single cream mused with 500 ml whole milk. I currently heat it to 85C hold it at this temperature for 5 mins. Turn off the heat, put a lid on the pan and leave it to cool for a couple of hours. Then it’s cool enough to add the starter. I’ve been doing this since September, adding 2-3 tablespoons from the previous batch and it has been fine. Still tastes the same. I find it needs the higher fat content to be nice and thick. Hope this helps.
Love Dr. Davis!! Bought 2 of his books
My first batch will be done in the morning, so excited to get this going!
It looks great! Next batch started!😁
Please let us know if you see positive results!
Thank you so very much for this indigo. I have never been well with my tummy since having long covid . And I really do believe this will help me . Like you I make my own yoghurt only I use raw milk which helps me greatly . Love your channel.xx
Do ensure you are heating your raw milk to 180°F for 10 minutes and then cooling to at least 100° prior to using as you don't want any other microbes to reproduce exponentially with your reuteri.
This is so interesting. I’ve bought the Bio Gaia, just waiting for it to arrive. Thank you for your clear explanation.
Looks delicious, I also will be making this soon from your video. Thank you!
I mixed 1Tbsp Kroger unflavored kefir w/l-reuteri in it and 1Tbsp. of a previous yogurt, in with 1qt. half & half and 2 Tbsp. of Inulin in my IP and poured it into 24oz mason jars. I added 2 cups H2O to the IP and set it on the Sous Vide @ 100 degrees for the 36 hours. The temp stayed constant. It made a nice creamy thick 'yogurt' with no separation of ingredients. This is my very first try at making this.
Being I used kefir instead of the tablets, as I have them on order, I may have made a kefir but whatever it may be, is good 👍. It has Reuteri among other 'bugs' in it. I hope when I make it with the reuteri tablets, the results will be mirrored. Thanx for all your info on how to make it and why to make it, Indigo🎉.
Are you sure that L.reuteri would have survived or multiplied to form sufficient CFUs with Kefir?
I used Half & Half for my first batch and a 50-50 mix of H&H and Heavy Whipping Cream. Both versions turned out delicious.
Did you get organic versions of those?
Thanks so much for making this video. I'm def going to try this. I have a yogurt maker, but no instant pot, so I'll test the temp on the yogurt maker before I whip up a bqtch. Might have to put an Instant Pot on my Xmas list.
Thanks for sharing this!!!
Hi stina how are you. Greetings from California. Look delicious, Hope you’re safe from the covid. Have a good week and stay safe 😃😘 Scott
I just made another batch of the L.Reuteri *Yogurt* using the curds and whey from the first batch. I did use Inulin instead of the Potato Starch and this batch turned out SUPER! It is sooo good tasting and creamy, although I did have a bit of whey still. I'm ready to make another batch tomorrow using two tablespoons of the yogurt which I just made. I am very happy how it all turned out. Thank you Nili, for all the information and work you do!
I love it too, but it raises my BP. Anyone else have that problem?
I love making homemade yogurt. Yours came out awesome! 🤩
Hi Paola how are you. Greetings from California. Look delicious. Hope you’re safe from covid. Have a good week and stay safe 😃😘 Scott
Perfect timing to find this video I was just gonna order this product..
Ok I just got it into my instant pot! I hope it works out both in the pot and in my belly!!
I’ve used a Yogourmet since the 90s. Perfect, half a gallon at a time and can strain it if wished, after chilling. If u want, portion out after chilling to keep from getting oozy. We just make yogurt milk when it does that. Mix milk w/the oozy yogurt and drink up. Add a flavor if want.
I have been able to regulate the incubation temp for my yogurt perfectly by using my egg incubator. A rectangular glass pyrex fits in the incubator perfectly and I set the temp for 100 f.
Where do you buy something like that? What brand and size do you have or recommend? I have been making regular homemade yogurt by the gallon now want to do the L-Reuteri the SIBO YOGURT. I want to add several different prebiotics, and collagen and shark collagen with coral reef. Looking at all the different types and multiple benefits. Not sure yet when and how I am suppose to add the other strains in, so no other ones will die. If you have any knowledge about it that would be ever so helpful please and thank you very much for you input and suggestions. 🎉🎉😊😊😊
Hi. I’m sorry you are dealing with health issues. However, I’m thankful that you’re sharing your journey with us. I think many people deal with stomach issues and don’t know what it can be or what to do because so many doctors just dismiss the symptoms. I’m hoping you can heal yourself and help many others along the way.
I heard you mention in another video that you’re also making another SIBO yogurt recommended by Dr. Davis. Will you share that one with us please? I’m learning a lot watching you. I’m hoping to help my husband heal his stomach issues. We’re going to buy the AIRE and start from there.
Will you do a followup video to this please showing how you have streamlined the process, how you do it (still in mason jars?) using the starter ....
I make mine in Mason jars in a water bath in instant pot. I put paper towels on top to absorb the moisture
I ordered the stuff for this and I will be making it. With all those possible benefits, why not? I love yogurt anyway. 💙🦋💙
Thanks Indigo. Your directions are always so spot on with great attention to detail. (I'm OCD too). Just started my first batch tonight using my Sous Vide made by InstantPot. The temp control is super accurate.
You don't have OCD
Thank you. I have supplies on order. I have high hopes!
I made mine in canning jars & used a Souv Vide. It turned out perfect. I did have a subtle taste of mint in the 1st couple of batches, so I added a bit of Stevia & cocoa, & it tasted awesome. I also started my batch with a Siggi yogurt to incorporate more strains of bacteria. It did cause me to have gas for the 1st few weeks. I'm sure that was my gut changing.
What brand of inulin did you use? I also made mine using a sous vide and came out too watery. I used Now brand inulin. That’s the only thing I can think of that could’ve resulted in a thin consistency (?)
I have been making my yogurt in the instant pot for a few years now and maintain the temp at 107• with great success each time. Nice video recipe! 👍🏼😉
But this one needs to be maintained at 100°.
The yogurt you make, is it with the L. Reuteri bacteria?
Dr. Davis says not to go over 110° and that 107° is getting very close to the 110°. I wouldn't chance it at 107°. I've seen people keep it at 104°.
Thank you for the LMNT coupon code in order to get a free sample! I ordered my variety pack today. Looking forward to getting my gut back in shape with this yogurt too!
Thank you!
You had me at yogurt! I used to make my own, but fell out if the routine. I also used to make milk kefir, kombucha, and want to try kimchi, rice bran pickles, and other fermented foods.
I made large batches using a Styrofoam cooler filled with warm water to hold the inoculated jars of milk,, and a digital alarm thermometer. I only had to add warm water occasionally keep the water around the jars at the right temp for several hours, even overnight to the next day.
Pro biotics can mess up your gut if you eat too many. Now I have SIBO, its so painful & cannot eat any pro biotics till I get rid of it.
@@proudgrandma138 Doesn’t L. Reuteri solve SIBO problem?
Use the whey to make new batches. I freeze it in 2 TBSP amounts in little baggies
I put mine in the oven with just the light on, and it kept it nice an warm
That looks delicious !
Dr. Davis definately is the OG. As a matter of fact, he was my Doctor when we lived in Milwaukee. He gives the best advice, albeit many people don't like the truth he has to offer.
That's the only way I like it. Full honest truth!
He's fabulous with his Inner Circle Forum, where he often personally helps review our labs and gives opinions on next health steps, and with his Wednesday Live Video Meetups on Zoom where we often have guest speakers and then can ask him anything! What doctors spend so much time assisting us?!
@@jh4675 I will consider joining…. What is the cost?
Glad🇨🇦Toronto
Is he still practicing in Milwaukee?
I’ve been making this for many months. I use sous vide function and temp is very constant. Once it gets to temp it stays steady. and I put 1/2 gallon of half&half directly in the liner pot. Because I live at over 5000ft. I set temp for 102. (I tested at a few different temp settings) and 102 is best at my location. It’s my favorite flavor of yogurt ever. I started making it for my husbands gut discomfort, but we both love it and eat it every day.
I started an anti oee as radiate program and that healed me
Two batches made and both are delicious!
This the first time I ever seen anyone actually make yogurt in the insta pot. It came out great!
I make regular yogurt in my mini insta pot but sounds like the temp gets too high for this particular probiotic so I am looking for an alternative…something where you can actually adjust the temp down.
Great video Nili!! I'm battling the same condition. Been quite miserable all year but seeing great improvements by starting Carnivore on July 25th.
Wondering if you use the silicone sling when you made it in the big jars? 🤔
Very helpful!!
Thank you for your video, I happened to come across your video and I make this yogurt all the time. I want to share with all in a little change i use when adding the dry Inulin, L. Reuteri to cold milk. Place all your dry inulin and L Reuteri into a small container, next pour your half and half into your bowl or instant pot. Slowly add the powdered inulin and L Reuteri into the cold milk slowly stirring at the same time. This will not clump up while stirring. Hope this helps with those who do not warm up their half and half first like I do. Love the yogurt and your videos
stirring and pouring would not work for me, have only one arm. i use a stick blender, which also serves as a prosethetic.
I made my first batch and it came out perfectly smooth, stiff, and creamy. Horizon Ultra pasteurized organic half and half, Bio Gaia tablets, and Inulin powder. I added just slightly more Inulin than the 2 tablespoons since I read that suggestion somewhere. I just mixed it it the stainless steel insta pot insert, set to warm, custom, 104 (lowest setting on mine) and 36 hours. Cover with plastic wrap and stick in the fridge for 12 hours, then strain off the whey liquid that was under the yogurt. I checked the temperature a couple of times and it was around 106.5, hotter than needed, but not so hot as to kill the bacteria.
Nice, I do this with sous vide. 👍👍🙏
So cool🙌 Inspirational
Hi lene how are you. Greetings from California. Look delicious, Hope you’re safe from the covid. Have a good week and stay safe 😃😘 Scott
Thank you.
I made my second batch of yogurt using all heavy whipping cream. I had forgotten to save some of my first batch to inoculate the second, so I started from scratch. I used the non-adjustable yogurt setting on my new Instant Pot. I divided the batch into two jars and let it ferment for 36 hours. It came out perfect - heavy whipping cream creates a very thick, very rich yogurt with almost no whey. It is mild and very good plain, but if you want a very satisfying treat, mix in a tablespoon of Torani Sugar Free syrup - my favorite is Salted Caramel.
That sounds so good. I may try it with the full cream but do I have to bring it to almost boiling for 10 minutes first as I do with single cream? I live UK 🇬🇧 so we don’t have half and half
I started making Kefir last summer using whole milk & in 2 mos gained 10lbs. Dairy makes me gain weight, it pains me bc I love dairy so much.
Doesn't Torani use Splenda in its sugar-free products? That is a gut disruptor and definitely wouldn't be considered a "safe" and "healthy" sugar alternative. You may wish to use fresh or frozen berries themselves, vanilla extract, or compliant keto granola for flavoring.
@@proudgrandma138 yes I also have to be careful of amounts!! I just can’t give up milk and I’m eating a low carb diet! Substitute milks just don’t do it for me
@@chuckylamb4398 The dairy product (half-and-half, or cream, or heavy cream) needs to be "ultra pasturized." This means it is treated at higher temperatures to kill the natural microbes that are already in it. That way, the microbes you introduce (L. reuteri) don't have to compete with other microbes. In the USA, the milk/cream containers are labeled "ultra pasturized" or simply, "pasturized." If the dairy is simply "pasturized", then it still contains some living microbes; you should heat it on your stovetop. This will make it "ultra pasturized" and eliminate the existing microbes. Then allow it to cool to 100 Farenheit, before using your L.reuteri microbe to make yogurt.
Ii worked! I ordered the starter tablets and used my sous vide immersion cooker to keep a water bath at 100 degrees for 36 hours. I put the half and half in 24 ounce Ball canning jars. I crushed the starter tablets in a stainless steel bowl, mixed in the milk, and portioned the mixture into the jars. I just took my first bite.
It's the consistency of Greek yogurt with a mild taste and creamy texture. Delicious!
Thank you for the wonderful recipe!
I totally forgot to add the inulin! Still worked.
Ok... just got my tablets and right away set it all up in my instant pot... might finally try my "hand me down" yogurt maker with 6 tiny jars... how fun!!!
Thank you so much for sharing this! I will definitely be making some! 😌
❤️💙💜 ~Lana
I made this for a while about 4 years ago. I got lazy and went back to making kefir, but I'm going to start making this again. Just ordered my products
Hi Diane how are you. Greetings from California. Look delicious 😋. Hope you’re safe from covid. Have a good week and stay safe 😃😘 Scott
I have made yogurt with the warmth of the light bulb in my oven. I turn on the light bulb while I make the yogurt. Portion it into mason jars. Put it in the oven. And lock the oven as in self cleaning cycle. It has never failed.
This type of yogurt must be made at the temp De Davis states, you might get yogurt doing it your way however not as potent as it could be, he has done the research he isn’t guessing
I have a cosiri pressure cooker with a yogurt function which I never thought I'd use..... but lower carb yogurt and a bacteria strain I've never seen in commercial yogurt..... I'm sure going to be trying this.
I LOVE tzatziki but I think it has more carbs than my body likes so gonna be trying that as well!
Thank you so much!
That looks great
Hi Pat how are you. Greetings from California. Look delicious, Hope you’re safe from the covid. Have a good week and stay safe 😃😘 Scott
Hello! Tried your L Reuteri yogurt recipe. Quite tasty but what was even better my husband who has had significant gut issues now for years especially bloating from onion and garlic tried it last night after eating some sausage and bloating. It made a massive difference and experiencing bloat. It work awesome. Reduced the gas and discomfort. Cray but his stomach is flat today. Wow. Thanks so much for sharing!
Amazing!! 🤩 Thanks for sharing! ❤️
I am glad to hear that it worked. I am somewhat skeptical. Mostly positive reports.
I have been making this ever since listening to Donna at Cultured Food Life. I use my Instant Pot Sous Vide feature with water to the top of my jars and keep the vent open. It has only failed twice, I didn't use enough probiotics to feed it, and once I used whole milk. They weren't really failures as I used the whey to do another batch. For me using Potato Starch and Half and Half work the best. I think I might invest in a Sous Vide stick leaving my Instant Pot free or make double batches. I am not sure if I see any benefits yet, they might be very subtle. Good luck.
This is how I made mine too
Great video!
I also put a splash of LifeWay kefir( also has a different strain of L-Reuteri)
I just finished the yoghurt in the instant pot duo, on 'low' yoghurt temperature. I checked the temperature and my yoghurt was at 35° C. Now, after 36 hrs i have a super tasty yoghurt. Thank you. You just posted a new video with l reuteri, l gasseri and bacilus coagulants, I'm gonna make this one as well
Hi there! I have the same pot as you. Just wondering, did you have your yogurt in jars in the instapot or directly in the instapot?
Thanks for that info. I'm new to the Instant Pot, and took a while for me to figure out how to set the yogurt setting on Low. I had 3 disasters - a whole packet of Gastrus tablets. Then I discovered that the cultures were dead, so there was zero chance of getting yogurt. I'm trying this with another brand of L. Ruteri 🤞
I also can adjust the temp and the less or low option is less than 100 degrees F ...
@@thaigil1875
I've been setting my Instant pot temp at 97° or 98° and the L reuteri comes out perfectly.
You've made me start missing my L Reuteri yogurt. I followed Dr. Davis for a couple of years and made the yogurt for over a year of that time. I never had to use new starter tablets since I dumped my yogurt into a yogurt strainer from Amazon and saved the whey in ice cubes in a plastic bag in the freezer to use as future starter. (The carbs are mostly all in the whey anyway). I prefer the Greek style of yogurt so that method worked great for me. I also made most all of the other strains he used too. Each one has special properties. I used a sous vide and it worked great at bringing the mixture to temperature and keeping it there.
Whoa, sous vide makes so much sense. Thanks. I've got 3 different yogurt incubators, one being my trusty Styrofoam cooler.
Can you please share which sous vide brand & model you use? I bought a bonsenkitchen & walked into see the reading at 155°. Totally unreliable. Thank you.
Hi, do you put it into the strainer after the 36 hour fermentation time and then refrigerate for 12 hours in the strainer, or to you strain it after the 12 hour refrigeration time - and then how much additional time would be for straining? Thank you for your help.
Hey, I was wondering abbitt using sous vide.
@@MM-oc3sb strain after chilling well
Otherwise it comes thru the filter!
Nice to meet U I’m in Springfield Or, Luv the video ❤
Just made this… suffering from GI dysfunction after months of antibiotics for Lyme disease
We shall see, but I am so grateful for your video ❤❤❤
Have you seen improvement from gut problems after trying any of the strains? I too am recovering from Lyme.
Have been binge reading Dr. Davis, thank you. I have IBS with chronic diarrhea and praying the yogurt works. Modern medicine has done nothing for me and am desperate for something. Thank you again.
I also have chronic diarrhea and thought the same thing. I don't know anything about making yogurt but I'm eager to give it a go!
Hi! I have crohns disease, and I too have not been helped by modern medicine. And now I have sibo, so I really hope this helps me as well. I hope this helps with your IBS.
I would advise you to try the Gaps diet (in addition to this wonderful yogurt). Also consider taking anthelmintics.
@@ummadam9608 What is the gaps diet? Is it GAPS standing for something? If so, what does it stand for?
Dr. Davis stresses that primarily his grain-free, sugar-free diet and the recommended supplements (not his, so no sales pitch) are the crux of restoring your body to health!! The yogurt THEN is primary for addressing symptoms that are revealed when body gets rid of bad stuff.
When I make cheese I use the whey from my homemade yogurt for culturing my cheeses. I think this would work for a mesophilic or a thermophilic. But would be interesting to see what flavours it would bring out in a cheese! And it would perhaps be a sibo friendly cheese!
@IndigoNili I just got the Instant Pot pro but have realized I ordered the Pro Crisp +Air Fryier,thinking it was the one and it doesn’t have the Yogurt button though it has the Sous Vide option. I understood in your answer to one lady here that uses that one as well as another one I just read he/she uses it too, so it can work all the same, right Nili?
Thank you so much for the video, it helps me a lot to make my first batch try easier!
This looks amazing! I'm so gonna try this! Can I use any l.reuteri tablet, such as pure capsules? Only one I can find.
I make this, too. I've been using a sous vide. I also found that I could eat it by itself. I've never liked the taste of plain commercial yogurt, but this actually tastes good. LOL I still put stuff in it, tho.
Perfect batch by the 3rd try. First 2 were hard cottage cheese texture with A LOT of whey. Both of these batches I used the 10 tablets and potato starch. 3rd attempt I heated half n half to 85 degrees. Let that cool to 80 degrees then added 2 tablespoons of whey from prior batch and 2 tablespoons of potato starch. I use a Sous Vide stick in a pot of water at 100 degrees for 36 hrs. Using liquid whey rather than the crushed tablets created perfect yogurt with no separation. Tastes like sour cream.
And great to use for making salad dressings as well for those in family who don't like yogurt. Or cucumber cream salad.
So this makes me wonder if most of the good bacteria is actually in the whey? If I strain the yogurt for sour cream, I'm losing the benefits?
Iwil try this. thanks
I make a double recipe directly in the metal container of the Instatpot. I have done this in a 3 quart and a 8 quart. I use the SOUS VIDE setting on the cheeper instantpot which gives me 100 degrees for 36 hours. I find it better to stir half way through. I have been doing this for a couple of years and it works great with less dishes and futzing .
I’ve made regular yogurt for years, but at 78 I’ve developed a lactose intolerance. Happy to find I can use coconut milk instead. I use my large Excalibur dehydrator as a fermentation chamber. Has full temp control. And I’ve begun exploring healing of lactose issue with my homeopath! Started seeing her 13 years ago. I’ve gone from a wreck to health, no longer requiring any medication.
Hi Garth, you can use lactose free milk. The result will be the same.
I make yogurt with Walmart lactose free whole milk and it turns out great every time. No lactose issues after eating it.
I'm lactose intolerant as well. even butter makes me react. However I have no issues consuming this yogurt. I think the long ferment removed all the casein and lactose for me.
After 36 hours no lactose remains….that’s the point
Which modem Excalibur do you have? Mine only goes down to 105 degrees:(
Wow that looks sensational for yogurt! I’ve been buying it and I just said to my hubby yesterday that it’s time to start making my own again because the price is getting insane for yogurt I eat a bowl of greek yogurt every morning for breakfast. I’ve been doing it for several years now while remaining keto for everything else and it just has helped me tremendously with my gut health. I find it’s something I can’t go without or I end up with lots and lots of cramping and gut pain. I had my gallbladder out removed and I still believe calcium is being leached from my bones somehow and as a result these calcifications are occurring and being passed through my intestines some times with great pain so I don’t know exactly how yogurt breaks it down but it definitely has had a significant impact on me feeling soooo much better and being able to enjoy life so much more!!!
I think there is soooo much we don’t know about gut health and the longer we live the more we are going to discover it’s overall importance in maintaining great health and those microbes are super important to ensuring everything functions as they should. I look forward to reading all about this sibo I’ve never heard of it before thank you for sharing!!!🥰🇨🇦❤️
Sibo is a new name for candida.
@@doramather4729 SIBO is Bacterial....SIFO is candida
I've been eating this yogurt for about five weeks now, and there's no comparison with store yogurt. Commercial yogurt tasted great but never helped how I felt. After just a few days of eating this yogurt, I was having fewer muscle spasms (almost none vs. many times a day), my strength was improving, I didn't have horrendous muscle spasms after exercising (very lightly!), I had more energy, my mood was better, and my constant nausea and munchies were gone. I was skeptical before trying it, but WOW!
@@AspenCreekLarkspur amazing! I had some unexplained pain in my right abdomen that has gone away with regular L. reuteri
My yogurt finished it’s 36 hours last night at midnight and I just had some! Thick, creamy and delicious!
Great video! Excellent explanation. Demo starts min 5.10
I've got some of this going right now. It seems like it will have some great benefits for husband & son that have depression & anxiety. I did tweak a bit, used fairlife whole milk and some heavy cream mixed together. And I am also doing vlose to a gallon of it. Used 20 tablets and probably close to 8 tbsp inulin, I just used a soup spoon and left them heaping. I also used my ninja bullet to mix maybe 1.5 c of the milk, the tablets, and the inulin together. Then added that to the rest of the milk & cream. Guess I'll find out in about 28 hrs if it turns out. I also used the sous vide function on my instant pot and set it to 98 F just in case my pot heats a little on the hot side.
Let us know what happens!
@@delladearest2511 I let it ferment too long because I forgot about it before heading off to work. What I ended up with was a bit more cheesey, kind of like ricotta once I ran it through my food processor. Quite a bit tangier than ricotta though. I still plan to find a way to make use of it. Batch #2 will be done in the morning. Second time I just put it in pint jars and put it in my oven after heating on the bread proofing setting, and left the oven light on. I found out many years ago, back when I would make yogurt in my crock pot and put it in the oven overnight, that even just leaving the light on in the oven and keeping the door closed maintains the temp right around 100 F because of how well ovens are insulated. I'll move my jars to the fridge before I leave to work in the morning, that will give me 34 hrs of ferment time. But I'd rather cut it a couple hours short than go 12+ hrs over again.
Dr. Davis has a post where he discourages blending though. At least not the tablets nor the yoghurt.
That is my goal also to make it a gallon amount in my liner. My regular homemade yogurt I always make it by the gallon. I want to add other cultures to that for more BENEFICIAL benefits. I need to find out when and how to add them. Weather if I have to make them all seperate batches then mix them all together, or if I can do it all in one pot. (Which I would really prefer all in 1 gallon). The other way I think would be to much time and electricity on my bill. And extremely alot of wear on my appliances!!! Help. For any knowledge people can give me to succeed in success please and thank you. 😊😊😊
THAT'S IT! I can't resist any longer! I apparently I DOOOOO "need" an instant pot! hahahhaa! you've convinced me! putting it on my christmas list... I hope Santa gets the message!
I use a sous vide bath which makes it easy to keep temp at 100F. I used to just put in my oven when I had one that would go down that low and it worked fine.
Hi, thanks for your videos. I tried Dr. Davis' process (from his book and podcasts) using a sous vide but when the fermented dairy was done (at 36 hours) the temperature was 125 degrees!!! Here's what we did. We used a sous vide wand in a pot of water. I tested this prior to the diary placing a quart mason jar with about 24 oz of water in it into the water in the pot with the sous vide wand. I set the sous vide wand to 104 degrees and after an hour the water in the jar sitting in the water in the pot got to about 100 degrees. I check this 3-4 times thinking this can work. Following Dr. Davis' recipe, did the process with the 10 crushed tablets, 2 different capsules and inulin. We placed the mixture into 2 qt mason jars (half each) and 36 hours finished this morning. We kept checking the sous vide pot water temp, which was 105 and the milk in the jars at around 104. At 36 hours after removing the jars and checking the temp, the fermented dairy was 125 degrees!!!! We killed our very first batch. We are very bummed but realize it could be any number of things. Maybe as the dairy hardens in the jars it retains more heat? Just guessing. I thought the sous vide method was going to work wonderfully since others on YT did this. Donna Schwenk recommends (in podcasts/CZcams) a few different yogurt makers and I've seen similar on Amazon but none have temp controls like a sous vide or an Instant Pot Pro where one can dial in precise temps. Any thoughts? Suggestions welcome!