How to Make Instant Pot L. Reuteri Cultured Dairy - Homemade l. Reuteri Yogurt - Super Gut Yogurt
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- čas přidán 28. 07. 2024
- Learn How to Make Instant Pot L. Reuteri Cultured Dairy, which is a Homemade l. Reuteri Yogurt that's also known as Super Gut Yogurt. ➡️SUBSCRIBE to my channel: czcams.com/users/marysnest?sub... ➡️WATCH NEXT • How to Make SUPER YOGU...
➡️➡️➡️Preorder Your Copy of my new book, THE MODERN PIONEER COOKBOOK, at marysnest.com/my-cookbook/
➡️My CZcams channel's Home Page: / marysnest
🍎RECIPE: marysnest.com/how-to-make-sup...
➡️TIMESTAMPS:
0:00 Introduction
9:57 Equipment Needed to Make Instant Pot L. Reuteri Yogurt
14:10 Ingredients Needed to Make Instant Pot L. Reuteri Yogurt
22:58 How to Make Instant Pot L. Reuteri Yogurt - First Batch
46:42 How to Make Instant Pot L. Reuteri Yogurt - Second Batch
➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditiona...
➡️FREE HEALING PANTRY INVENTORY LIST: marysnest.com/how-to-stock-yo...
➡️SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/
➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): czcams.com/users/marysnestjoin
➡️RELATED VIDEOS:
How to Make L. Reuteri Cultured Dairy in a Yogurt Maker: • How to Make SUPER YOGU...
How to Make Assorted Cultured Dairy: • How to Make SUPER YOGU...
➡️POPULAR VIDEO SERIES:
MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING SERIES: • Master the Basics of T...
THE ULTIMATE PREPPER PANTRY SERIES: • FOOD STORAGE - How to ...
HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: • How to Stock a Pantry ...
HOW TO MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES FOR MODERN PIONEER LIVING: • How to Make Immune Boo...
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Visit www.amazon.com/shop/marysnest to equip your Traditional Foods Kitchen.
✳️L. REUTERI YOGURT MAKING SUPPLIES:
L. Reuteri tablets: amzn.to/3JIIAnF
Prebio Plus: amzn.to/3mNpg0r
Jerusalem artichoke inulin: amzn.to/3Fv1Wv6
Chicory inulin: amzn.to/3yINlIv
8-Quart Instant Pot Pro: amzn.to/3rWWuNH
LynTorin Yogurt Maker: amzn.to/3Fy1EDs
Suteck Yogurt Maker: amzn.to/40gxEUF
8-cup glass measuring cup: amzn.to/409SDZX
Measuring spoons: amzn.to/3YSEEpJ
Magic whisk: amzn.to/3yKv2CR
✳️RECOMMENDED READING:
The Modern Pioneer Cookbook: amzn.to/3MBU8fo
Nourishing Traditions: amzn.to/2PLIXTG
Super Gut: amzn.to/3mPhe7i
Cultured Food for Life: amzn.to/3LvGiKX
Cultured Food for Health: amzn.to/3mXVKFv
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Hi Sweet Friends, Learn How to Make Instant Pot L. Reuteri Cultured Dairy, which is a Homemade l. Reuteri Yogurt that's also known as Super Gut Yogurt. ➡SUBSCRIBE to my channel: czcams.com/users/marysnest ➡WATCH NEXT czcams.com/play/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa.html
➡➡➡Preorder Your Copy of my new book, THE MODERN PIONEER COOKBOOK, at marysnest.com/my-cookbook/
➡My CZcams channel's Home Page: CZcams.com/MarysNest
🍎RECIPE: marysnest.com/how-to-make-super-cultured-dairy-with-l-reuteri-in-the-instant-pot/
➡TIMESTAMPS:
0:00 Introduction
9:57 Equipment Needed to Make Instant Pot L. Reuteri Yogurt
14:10 Ingredients Needed to Make Instant Pot L. Reuteri Yogurt
22:58 How to Make Instant Pot L. Reuteri Yogurt - First Batch
46:42 How to Make Instant Pot L. Reuteri Yogurt - Second Batch
➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/
➡FREE HEALING PANTRY INVENTORY LIST: marysnest.com/how-to-stock-your-healing-pantry-and-create-an-herbal-medicine-cabinet/
➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/
➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): czcams.com/users/marysnestjoin
➡RELATED VIDEOS:
How to Make L. Reuteri Cultured Dairy in a Yogurt Maker: czcams.com/play/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa.html
How to Make Assorted Cultured Dairy: czcams.com/play/PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa.html
➡POPULAR VIDEO SERIES:
MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING SERIES: czcams.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
THE ULTIMATE PREPPER PANTRY SERIES: czcams.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html
HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: czcams.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html
HOW TO MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES FOR MODERN PIONEER LIVING: czcams.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html
▶RECENT VIDEO UPLOADS: czcams.com/users/MarysNestvideos
As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
✳ MARY'S NEST AMAZON SHOP:
Visit www.amazon.com/shop/marysnest to equip your Traditional Foods Kitchen.
✳L. REUTERI YOGURT MAKING SUPPLIES:
L. Reuteri tablets: amzn.to/3JIIAnF
Prebio Plus: amzn.to/3mNpg0r
Jerusalem artichoke inulin: amzn.to/3Fv1Wv6
Chicory inulin: amzn.to/3yINlIv
8-Quart Instant Pot Pro: amzn.to/3rWWuNH
LynTorin Yogurt Maker: amzn.to/3Fy1EDs
Suteck Yogurt Maker: amzn.to/40gxEUF
8-cup glass measuring cup: amzn.to/409SDZX
Measuring spoons: amzn.to/3YSEEpJ
Magic whisk: amzn.to/3yKv2CR
✳RECOMMENDED READING:
The Modern Pioneer Cookbook: amzn.to/3MBU8fo
Nourishing Traditions: amzn.to/2PLIXTG
Super Gut: amzn.to/3mPhe7i
Cultured Food for Life: amzn.to/3LvGiKX
Cultured Food for Health: amzn.to/3mXVKFv
✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from Lehman's, Mockmill Grain Mill, Masontops, Cultures for Health, Farmhouse Teas, Survival Garden Seeds, Redmond Real Salt, US Wellness Meats, and More!
✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/
❤SOCIALIZE WITH ME:
Facebook: facebook.com/marysnest
Facebook Private Group: facebook.com/groups/171869080205145
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Thanks for watching!
Love and God Bless, Mary
can you do this yogurt with my own almond milk?
One more comment, it might be here, but I didn’t read all comments. When you start the yogurt, make sure to know when it will finish 36 hours later. The first time I made it the time was up at 1:00 AM! Starting early morning or 6:00 PM seem to work for me ! 😊
This stuff is great for fearful dogs ,it helps them gain courage and bonds them to your family better ,due to the Oxytocin content , my rescue pooch loves it
Good to read that …. And special direction as feeding to dogs , thank you ahead of time .
@@daxd8358just give them a lil bit
I have been using my instant pot on sous vide function. I put a rack inside. Fill it with 100 degree water to about halfway up stainless bowl. Put in an old glass mixing bowl from a stand mixer, have found several at Goodwill. Put about 1/3 cup of previous batch of yogurt, heaping teaspoon of potato starch, mix well, add organic whole milk from Costco, about 6 cups to within 3/4 inch from top. Mix. Put a saucer on top. Close and set to 36 hours, 100 degrees. After the first batch from the prebiotic pills, all other batches turns out perfect every time, no separation of curds and whey.
I've been making this type of yogurt for the last 4 years. I followed Dr. William Davis on social media, that's how I heard about it. I have a Luvele yogurt maker. It has a 24 hour setting, so I just reset it for another 12 hours. The positive bacteria doubles every 3 hours after the first 24 hours. So going another 12 hours gives you a massive amount of positive bacteria.
I’ve been making L Reuteri and sibo blend yogurts for almost a year now. Dr Davis on the forum responded to my question about preheating the 1/2&1/2 to 180° for 10 mins to denature the proteins, he said there is no downside other than time. I have found this produces a much smoother consistency and eliminates the separation of the whey. No liquidy stuff happening. It does take a while longer and an ice bath to get it back to 100°. Then into my suis vide bath for 36 hours. I second the comment about the inulin not mixing with cold 1/2&1/2 also.
So do you add the inulin to the half and half before you bring it to 180 or after?
@@trishabarnes-wilson5480 heat just 1/2&1/2 then cool to 105° then like usually make your slurry of inulin and biogia/starter tablets from a few tablespoons of that 1/2&1/2. I’ve been making it with gasseri, cooagulin, and rueteri (spelling is off on at least one of those) and make the SIBO yogurt
Hi Mary, I have tripled this recipe as we go through a ton of L. Reuteri in our house. So I just put the 3 Liters of half and half with appropriate measure of inulin and L. Reuteri tablets directly in the instapot. I also do not stir with metal whisk, I use a silicone whisk instead (not sure why, just that it was recommended to me by my friend to do it this way). Also, once the yoghurt is completed after the 36 hours I put the entire Instapot insert with the yoghurt in the fridge with a papertowel and then a plate over top for at least 8 hours. This allows the yoghurt to thicken. If you stir or decant right away the protein bonds break up and the dairy culture becomes more watery. That has been my experience anyway. Thanks for another great video. Love you and your channel! I learn so much :)
What temperature to put the IP at when you make it in the liner? When I use jars I raise it to 103 so the yogurt gets to proper temp.
I just do it at the yoghurt low temp setting. Mine is an older DUO model and I cannot put in the temp
Hi, if the IP insert is metal (stainless steel) what does it matter what you stir it with?
@@alert1006 yah, that makes sense…I really don’t know
Thank you so much for this great tip!❤️🤗❤️
I have successfully made l. reuteri cultured dairy with an instant pot rio (no exact temperature control on ferment setting) 3 times now. The "low" temperature setting on the yogurt/ ferment setting works perfectly. I fill up 4 pint jars halfway with the dairy/culture/inulin mixture with loose plastic lids, and add the jars and a couple inches of water directly to the pot. The temperature stays lukewarm, and everything turns out well. I'm making more later today. :) From what I can tell so far, it has really helped my family's health, especially mine with hashimoto's.
WOW!! Wonderful to hear!!
Is the Rio a 6qt?? I have a 6qt but would like to try this
Is this for 36 hours on the rio?
Febbie, how has it helped you? I do have Hashimoto's also, and I started eating the yogurt about 12 days ago.
@@alert1006 Hi, I just wanted to know if you also follow his 4 week program (which is in his book, that I got from the library), which I am not willing to do. But I would like the benefits of this super Yogurt. :) Do you feel any different after 12 days of eating it?
Oh Sweet Mary! You are such an amazing teacher! You are so thorough and kind in sharing information with others. I have learned so much from you over the years. I’m really excited to get your book! Thank you for the wonderful way you choose to live your life in service to others. I pray that you are blessed above and beyond all that you can even think or dream of. ❤🙏🏻
Wow!! Thank you so much!! ❤️🤗❤️
I’ve been making this for several months now. I bought a Luvele yogurt maker with the larger jar. Also, I got the one that you can set for up to 36 hours. A Sous vide works great too!
Tip: you can freeze your 2T of starter for the next batch. Just defrost it overnight in the fridge before you use it. I use an ice cube tray. Also, you can use the whey from the yogurt as a starter.
Sounds great!
I was looking at the large jar Luvele. Can it be set for 36 hours? Which way do you prefer making it? TY
@@Norefils Yes, mine can be set for 36 hrs…
Have you noticed any difference in gut health?
Great to know that you can freeze some I ran out of the last of mine and had to order some more tables. I freeze my kefir grains and it works but I usually do a 12 hour incubation and then use the next batch for eating. My chickens love my extra soaked on their food.
I use a yogurt maker. I make it to treat my rosacia and chronic colitis. Very good!
It tastes like a touch of cream cheese
Fantastic. Yes, I have a previous video where I show how to make it in a yogurt maker: czcams.com/video/qeIMoTMv_AQ/video.html Love, Mary
I make a gallon at a time, which lasts about 2 weeks for my husband and me, at 1/2 C. per day. I don't have the right kind of Instant Pot, so I use a sous vide and 4 quart jars in a tall soup pot. My lowest setting is 104*, which I assume is OK, since Dr. Davis says it must be below 109* (the temp at which the strain would be killed). For my 1 gallon amount, I use 1/2 C. inulin and 1/2 C. "yogurt" from the previous batch, and I do fill my quart jars all the way up to the bottom of the thread lines. My main reason to eat it every day is that he said it preserves bone density.
Do you cover your pot with foil?
@@gretchenhays3893 yes, and a towel on top of that. I don't want the water to evaporate to the minimum water line. It works!
Hi Mary. Thanks for this great explanation on how to make L. Reuters cultured dairy. I completed my first batch today and wanted to share my tips. The yogurt turned out amazing. No separation at all. Before jumping in with the super yogurt, I made a batch of regular yogurt. I make yogurt weekly using my Instant Pot yogurt function, but this time, I decided to use the Sous Vide function. I used one of those Instant Pot silicone lifting slings and a large glass mixing bowl with straighter sides since I use a half gallon of milk each time. I wanted to keep the vessel off the IP liner pot floor and have space for circulation of water all around that bowl. After first heating the milk to 180 degrees and cooling back to 110 before adding my starter, I set my IP to ferment for 8 1/2 hours at 110 degrees. Throughout this fermentationI kept checking the water temperature to make sure it was actually 110 degrees. The yogurt turned out great just like when I use the yogurt function. Now I was ready to make my L. Reuteri ferment. This time I used the Ball quart jars like you did. I placed them on the same sling into water that came up to the level of the half and half in the jars. Before lowering the jars, I set my Sous Vide function time to 2 hours and the temperature to 100 degrees to get that water bath to 100 degrees BEFORE putting the jars in. Once the water reached 100, I then added the jars, reset the Sous Vide time to 36 hours and started fermenting. Throughout the fermentation, I checked the actual temperature to see if any adjustments were needed. It remained stable the entire fermentation time. Next time, I’ll make a double batch using the same large glass bowl, which I’ll cover. I also found that it was MUCH easy to mix the crushed tablet/inulin mixture with the half and half initial mix to warm the half and half first, being careful to not exceed about 95 degrees. Everything mixed in nicely once I did this. I have an 8 quart Instant Pot Duo Plus for anyone who may wonder.
So appreciate this explanation. I don't have a yogurt setting, only sous vide on my IP. I feel confident it will work now. Thank you!
I'm curious, Susan, because I have the same Instant Pot, but mine doesn't have a sous vide function. I only see it on the Instant Pot Pro models.
So excited to learn this! I have a cow now! Will have tons of extra milk soon she gives birth in 2 months. ❤🙏 Yahuah willing. ❤🙏
Wonderful!
Please let baby calf have the milk! Its for the baby calf.
I can do it with the function Sous vide on my instant pot!! I can set the temperature and the time as well i’m so glad i found this way of doing it with what i have already …. Hope it helps someone else ❤
Thanks, Mary, for bringing this information.
Ty so much! Had no idea how to operate my Instant Pot. Now I'll finally use it thanks to you!
Love this lady ...clear and precise .
All of this dropped right at the right time. This needs to be shared far & wide. Thank you Mary & a very blessed & merry Christmas to you and your family!
I love your presentation style and pace. What a great teacher!
You are the best so far explaining things! Thank you very much ❤
I have been making regular yogurt for years. Definitely going to try this! Thank you for sharing! Love all of your videos!
I use an instant pot Pro and use the suvee option. I use one cup of the ultra pasteurized half and half with the starter and 3 cups ultra pasteurized half and half that I put in a saucepan and heat it to the temperature required to make the yogurt. I then pour the heated milk into the cultured milk and mix. Pour into your two jars Place into the instant pot and add water (tap water warned to about the temp you will be setting the IP) to the Top Line of the yogurt. Set your temperature and time and start it. I bought one of those silicone trivets with handles and cut off the handles. This makes a nice little raised area where the jars aren't touching the bottom. Works every time for me. Do a test run with your instant pot without the jars to verify will hold the temperature that you want. If it's not what you want simply adjusted and you'll have the temperature you need to set at.
Thank you so much for sharing this. I am wondering if the missing piece to my puzzle - when it came to the sous vide option - was the fact that I didn’t have that trivet. When I use the sous vide option, I couldn’t get a good product. Of course I expected the first round to be somewhat curdled, but I thought for sure the second third and so on, and so forth rounds would be nice and creamy. But no matter how much I experimented they all came curdled. And now I’m wondering if it was because they were sitting on the bottom of the instant pot - who knows maybe it just got a little too warm… Not sure. But I’m going to try your recommendation. Thank you again for sharing this! I really appreciate it. Love, Mary❤️🤗❤️
@@MarysNest you're most welcome. I enjoy your videos. I hope it works better for you now. The heat coils are on the bottom of the IP so raising it up keeps direct heat off of it. I sterilize my jars, wisk, and medium size silicone spoon, and metal jar lid flats (on top of silicon trivet) using two cups of water on high pressure for one minute before I make the yogurt. I use the little metal lids that come with the quart jars to cover the jars. I only use the metal ring while pouring in water and then remove them. Don't forget to heat the remaining ultra pasteurized half and half (3 cups) to 100° F. (a little over won't matter as you are adding to cold milk and stirring).
I'm in England, it's not possible to get a lot of stuff here that you can get in the US. I've been watching Donna Schwenk's videos and she recommended a Luvele yogurt maker that we can get here, for making L. Reuteri and she also makes the L. R. starter that one company has just started to sell here. So I bought one of the yogurt makers and I'm waiting for the starter to come and then I'll have a go.
Also we can't get UHT half and half or organic UHT milk, so I've got to do the long heating method. After all this, I hope it's worth it!
Keep us posted!! You are a trooper!! My hats off to you!! Love, Mary
Can you get Goat Milk?
I look forward to trying this. Thank you for your clear & concise directions.
You are so welcome!
EXCELLENT VIDEO! So thorough that I believe I'm going to try this recipe. Very interesting! Thanks for sharing!
I found this fascinating and as a person who, after a conversation with my doctor, needs to boost my gut health, I’m going to be making this. Thanks for such a thorough understanding/description of the process!
Thank you Mary for teaching us how to make the L. Reuteri cultured dairy. You bless my gut with good things. Thank you!
I just made this in the cultured dairy with maker with round jars that you recommend and 🥰 I love it!!! Thank you and God bless you and yours
I cannot wait to try this! Thank you, Mary!
Hope you like it!
Mary! What a wonderful video! Fantastic information and 'food for thought'.
Thank you SO much!! Glad you enjoyed it! Love, Mary
Thank you Mary.. I love, Love, Love your show! You are The Most Pleasant and Precise Host Ever! Bless you my dear Sister!
Such a great wealth of information, as always, Mary. Have a blessed rest of the weekend.
Hey Rob, You too! Love to the SG Family, Mary
Your voice is so soothing and therapeutic that I almost dosed off while listening to you. Thanks for the lesson. Will sure try it.
Thank you Mary’s Nest very good explanation 👍😊
Received your book yesterday!! What an encyclopedia!!!😳😊 Beautifully done...
Congratulations 🎉🎉
Awesome video, thank you so much
I just love Mary. I wish I could adopt her as my Mom/Grandma. 🥰
Thank you for sharing!
Oh, how I've missed you, sweet Mary! Life got in the way, and busy taking care of a number of priority issues, but thank God all is well, and back to enjoying and learning. I must say, as I have in the past, that this video is another example of a brilliantly executed tutorial loaded with information....so well done, so thorough and you deserve all the accolades possible. I love your teaching method, you're so well-spoken and explain in detail so you leave nothing to wonder about. You are indeed a supreme teacher and thank you so much because you also have not only a genuinely caring spirit but an encouraging spirit. I am so encouraged to start making some tomorrow. I've done my share of stress eating over the last year...so this is rather timely for me I must get back to feeling well myself after nursing my hubby back to health. Thank you again, for all your hard work, and all the prepping that goes into the production and experimentation to give us the end product. Blessings in fathomless measure to you and your family! Also, I would be interested as well in the coconut milk version.
Mary, Thank you so much for all this Great information! I want to make this super yogurt! I now have to get a yogurt maker or the correct instant pot!
I love everything you do Mary!!! Thanks for this tutorial. I've made traditional yogurt before just using my oven but I found this different (to me) type when I was searching for relief from what I now realize is SIBO and I'm hoping it will be the answer to my problem! Thanks for all the wonderful videos!
Thank you Mary for teaching us different things bless to your family
You are so welcome!
This is such an excellent video, thank you so much for providing it ... clear, concise, and friendly!
I wanted to say that it took until my 3rd batch for the cultured dairy to smooth out. My 2nd batch was just as stiff as the 1st batch, which surprised me. I must say, that creamy smooth product is delicious, how "medicine" should taste!
thanks for the thorough explanation, I made the first batch of yogurt and I thought I had made a mistake due to it being a bit grainy, but after the video I understood that the next batch will be different
I love this cultured dairy "yogurt"! I've made it multiple times for myself, husband and my daughter. I put in 3 pint jars, set them on a rubber trivet, put water in up a few inches. I set the time for 36 hours, but the temp for 104. I checked the temp during processing and it needs that to get to 100 inside the jars in my IP with sous vide. I've never had a 1st batch separate! I'd like to make more at one time, so I don't have to make it as often.
Great tip!!
Love this!!!
Ilove your recipe
Dear Mary; I have never made yogurt, but I love it. I wanted something better than store-bought, and wow! Did you ever give us something better! The instant pot I now own is an older model and it cannot be used for this; I called the company to confirm. I am going to buy the model you have so I can have this wonderful probiotic for the rest of my life- and hopefully convince my son (who gave me his instantpot) to try it. I've already bought the inulin and the L. Reuteri, and even the half and half. I should have checked my instant pot first. But it's okay; I can replace the half- and- half when my instant pot comes. From my heart, I thank you for sharing this wonderful recipe with us! By the way, I am also going to get Dr. Davis' and Donna Schwenks' books. Today I feel like you have made thousands of lives better, healthier and more beautiful. Mary, I think you are wonderful. Don't ever change.
I received your book today, a wealth of information. Love it!
Wow!! Thank you!! ❤️🤗❤️
I will make this. Thankyou for the info. 🙏🙏
It took me 3 times,using the yogurt from a previous batch,(1st batch was from tablets) until I got a creamy consistency.
Did not heat to 180 degrees,just a little bit to get to room temperature, so that the inulin dissolves well. 36 hours at 105 degrees,with the half and half and inulin and 2 tbs.yogurt in small jars. used water up to about 3/4 of the top of the jars(in the pot,as a water bath,outside of jars,not added to yogurt inside jars.).
This is awesome. I'm going to make this in my cosori dehydrator!
Such a great idea! Love, Mary
I'm glad you explained all that about the first batch vs. second batch because I thought I messed up the first batch.
Just discovered you ! Subscribed and liked. I look forward to your future videos and am binging on all your previous ones 😊 what a wonderfully clear teacher you are plus you are one of the few folks who really address peoples comments on here.
Welcome!! So happy you are on this traditional foods journey with me! Love, Mary❤️🤗❤️
Love that you detailed this - and love you our"sweet friend, Mary"! I bought a new-to-us Sous Vide Deluxe, that is a self contained machine, specifically to make LR "yogurt" in quart jars ... works wonderfully. Lol also found out how absolutely delicious steak is done the sous vide way.😂
Wow! That is really interesting!! Love, Mary
Mary! Your videos are sooooo thorough and it answered many questions I had due to this not really being a true 'yogurt'. Your video has given me confidence to eat my first funky looking batch, haha!
Thank you for all your information ✝️💜💯
Yay!! I am so excited waiting for my copy of your new (best selling- It will be!!) cookbook! I am going to try this super food as well!!
Yay! Thank you!
I've been very successful making this in my Instant Pot, set to the low yogurt setting for 36 hours. (I did have to change the default length of time for this setting the first time I tried this.)
I bought a 64 quart wide mouth glass jar with a plastic lid from Amazon, and start the yogurt first thing in the morning, so it's ready the following evening. I pour in the half and half and zap it in the microwave for 3 minutes while I mix together 4 tablespoons of prebiotic powder and a couple of spoonfuls of starter yogurt from the previous batch. Then I stir that into the jar, screw on the lid, place it in the instant pot, put on the lid, plug it in, and press the yogurt button. Couldn't be easier and the results are perfect. Thanks for introducing me to this!
Hi Mary, just wondering if you’ve ever made cream cheese or cottage cheese from this yogurt. I’ve been making it for almost 2 years now and I would love to turn it into cream cheese or cottage cheese. If it’s possible, can you make a step-by-step video for us? Thanks for everything you do! I am learning so much from your videos!
This lady is awesome!
Thank you for doing this Mary as I plan on using my instant pot rather than my yogurt maker. I so enjoy your manner of teaching. You are clear, concise and nurturing. 🤗 I look forward to your tutorial on making L rheuteri with coconut milk. Thank you sweet Mary.
Wow! Thank you! ❤️🤗❤️
Oh was so excited using an insta pot as I make regular yogurt in pint jars in it. Oh drats, it’s not a pro. I did make this in the dehydrator but temp varied, came out similar to your first batch, but this was not ultra filtered 1/2 & 1/2, (so did the 180 degree then cooling). Did 2nd batch, starting again, same as first. Deflated with results. But the hunt was on for the sterile ultra. Found it, will try doing it again. In the meantime did a simpler solution making probiotic water with 1/2 a pill. Thank you Mary for answering the Q&A on insta pot yogurt setting needed. I’ve not used that setting, wasn’t sure of the temp, (standard models) get to or maintain. Will see if the company gives it. When I do yogurt in it, I follow their manual by using the ‘keep warm’ setting for 15 min. Then unplug, leave it in for 15 hours. Wonder what temp the keep warm setting is? These preset settings should be listed with all models, that would be helpful. Happy l. Reutering!
Keep us posted! Love, Mary
Mary, I learned a 20:30 little trick for pronouncing ‘big’ words: start at the end ( from right to left), add syllable by syllable. It really works 😁
Great tip!
That’s actually how babies learn to talk. It’s how their brains work when so tiny. There are nasa approved language learning programs that do it this way too!
I received your cookbook and it's amazing. Also, my second batch of yogurt is in the fridge. Thanks so much, Mary!
Wonderful! And thank you SO much!! Love, Mary
My 2nd batch is in my belly😂 Thank you Mary! I have noticed better sleep and more love for my fellow man as well like Donna talks about. It's miraculous❤
Hi Mary! I've been making the L Reuteri cultured dairy consistently since your last video on it. Its become my almost daily breakfast with fresh berries.
Another option to the IP, Sous vide, and yogurt machine is a proofing box! I use my Taylor and Brod proofed and it works wonderfully!
I've made this 3 times now. I only have a 6 quart instant pot Duo Nova so I just used the steel liner the first time. I set it for 36.5 hrs (because the half and half was cold) on the yogurt setting at normal temp. It came out as shown in this video and was great for smoothies. The 2nd time I used 3 wide mouth pint jars and they came out perfect. The 3rd time I used regular mouth size pint jars and there was a bit of liquid on top that I thought maybe was due to moisture from using a more narrow mouth. I just poured it off and placed the jars in the fridge. I will be starting batch number 4 using my 3 wide mouth pint jars again. Once I can find single wide mouth pint jars being sold somewhere (I don't need a case), I'll just use those. I love this stuff! I have one question. If I am not going to be home to continue this process for this particular yogurt, is there a way I can preserve two tablespoons or more for when I return? Can I freeze it?
Thank you for the great video (I’ve also benefited from your bone broth videos)! I’ve never made yoghurt before. When you add the quart jars to the instant pot, do you have to add water to the bottom to create steam, or do you just put it in there as is?
I make my own yogurt and also use my SousVide but in a large water bath for sometimes 24 hr., but I culture @ 110°. I had tried using my Instant Pot but it never cultured, so I went back to the SousVide method which has worked for me for many years. I will try this super yogurt as soon as I get my hands on these things. Sometime when I make my yogurt I make too much and I find that if there is too much time in between batches, the bacteria dies and nothing can revive it, so now I don’t make a lot, but if I forget to save some I have to buy a new plain yogurt as a starter.
Can you tell for how long i can keep L.Reuteri yogurt in the fridge for to make a new batch ?? Thank you.
I have been trouble shooting my separating l-rueteri. This time worked. I heated the half and half to 195 for 10 minutes and cooled to 100 degrees. This apparently denatures the proteins which one would think already occurred during ultrapasterization. Actually is about 88 when I got back to it. I added some of the half and half to 10 crushed tablets and then slowly added 2 TB of the inulin to about a cup of the liquid. Mixed well. The second change was setting my yogurt maker to 97 degrees. 21 hours in and it is not separating and looks creamy. I did lose about 4 oz in the heating process from evaporation.
And yes, you have a very soothing voice. There are videos that seem as if they are yelling at me 😂❤️
Great informative video don’t know about instant pot and there are lots of them which is the suggested 8 quart one for this yogurt making Linda
Instant Pot Pro
Love your videos and hope you do the coconut milk in the instant pot
Wow amazing
Thanks for watching!
I have had great success with this recipe at first I thought it would never firm up 😢but it did . I was surprised by the lack of sourness, now i did use some heavy creme. It does not need much in way added sugar. I am using i pancakes in place of buttermilk. Not sure if can be used I. Biscuits yet…
I am making it first time from a yogurt maker and appreciate you making it different methods so I can do it. I dont own an Instant Pot.
I'm very interesred in making the L. Reuteri Yogurt. I react to dairy. Can L. Reuteri Yogurt be made with full fat soy milk? I make my own soy milk from organic beans. I just bought your book and am so grateful to have such an encyclopedic source. Thank you so much for your videos. I have learned so much from them.
Mary, you are an absolute gem of information and I appreciate each and every video you create. Just wondered if once done and refrigerated if anyone has added fruit before eating?
Wow! Thank you so much for the kind words! Yes, I have added fruit to it after I have made it. It works great. Love, Mary
I was so excited when this video came out, and to learn I could use my Instant Pot to make l. reuteri! I have 3 Instant Pots. It was so deflating to learn it had to be an Instant Pot that you can control the temperature. None of mine are like that. 😢
Mary, maybe you could consider trying it in an Excalibur dehydrator for those of us who have one of those? I tried it with some success. I would have to tweak my process a bit to know it would work on a consistent basis.
Love your videos, Mary! Thank you for all you do. 😊❤️
My IP has a yogurt setting which does go to 36 hours. I"m experimenting with it...I have to yogurt in it, but i just set it at yogurt..36 hours..low temp. I put a thermometer inside the pot about one hour ago. It"s reading 100.4 which is close enough to the 100 degree range...only four tenths of a degree off. I'm gonna give it a go when I get what I need to make the yogurt.
Put some water in it and put it on normal for a few hours and then check the temperature with a food thermometer. Mine gets up to 106 or 107. I have the duo nova. Works great just do some testing
Thanks!@@yhmproperties
I also only have an EC dehydrated. I have seen videos using it to make yogurt from raw milk so it can be done. I will try and post the results here.
My excalibur works fairly well, though I've noticed one jar of the 5 quart jars separates, usually the jar at the back on the left hand side. I set the excalibur to 95 degrees. Now that I know I can save the separated jar and use it, there's no loss.
Love your videos! I’m learning so much from you much🙏🫶
I sift 3 tablespoons(TBSP) inulin while stirring about a half pint of half & half & it blends smoothly & quickly. Then I add 3 TBSP of the previous cultured dairy(yogurt) & the rest of the half & half
(1 & 1/2 quarts) & use a stick blender to thoroughly mix all ingredients together. That is the perfect amount to fill all 8 of my 6 oz. containers that fit into my yogurt maker. FREE
Fantastic Info!! Thanks!!
I have all my ingredients! Wish me luck!! God bless, Mary……..my “sweet friend”😁
Thanks for sharing. Still waiting to hear back from the places I applied to. I'm really hoping for the library job as the tasks and hours suite me.
Best of luck!
You inspired me to get my yogurt maker and L.Reuteri supplement. I did just get off a 60-day antibiotic which gave me a terrible rash in 3 different places. My first batch has 16 hours left. So my question is. Since that will happen at 2 A.M. Should I be up or get up at that time to place the jars in the refrigerator at that time? I ordered Dr.'s book it's just not here yet. Thank you. My next batch will be L. Reuteri and L.Gasseri
Hi Mary, thank you for your wonderful videos! I was wondering, does each batch of yogurt made get weaker and weaker (less and less l. reuteri) with each batch? Will you eventually have to start all over with the tablet crushing? Thanks for your help!
My first batch turned out great based on your suggestions!! Now I’m trying to make a second batch using the warm function on the instant pot i have. I think it’s an older IP so maybe the warm function is like the sous vide function
I've also made this in an oven (even though I have an IP with a yogurt setting). I like to turn the oven light on about an hour before this method to warm up the oven. I then put warm water in an insulated container. This can be anything your jars/fermentation vessel(s) will fit inside of really, even a large bowl as long as it won't let light in. I set my jar(s) containing the milk mixture inside the container. Make sure the water only comes just below the neck of the jar. Set the lid on the jars then cover the top of the container with the lid (so its dark inside the container). If you don't have a lid for the container itself just use a cookie sheet, plate or whatever you have to create a dark environment but leave the oven light on and close the door. 36 hours later you have thick yogurt. Mine never separates, its always thick first batch. So this can work for those who do not have or want an IP to make yogurt. 😊
You are a delight
Wow! I watched this today and found it quite interesting!! Needless to say, I went right to your Amazon links and ordered Dr. Davis’ book, the tablets and the chicory. All things considered I am hopeful I will have positive results from adding this to my diet (hubby’s too) with the hope that it may be the start of addressing some gut health issues I battle. I am a wee bit nervous because I don’t usually do much dairy. I’ll read the book and if need be perhaps will use coconut milk or some other milk replacement option as deemed acceptable.
Thank you for sharing!
Hi Cheryl!! I am going to follow up making this with coconut milk. I’m working on that right now and I want to see how the results are and then I’ll make a video about it. Love, Mary❤️🤗❤️
@@MarysNest Awesome, I can’t wait to hear the results of using coconut milk! If it’s successful it could be very helpful for those with dairy allergies or sensitivities.
If using the sous vide option,please measure your actual temperature with a thermometer. Many times ,you may need to make programmed temperature corrections,as the real temperature may not be what the "programmed" temperature is. I use small jars for the mixture,but add water up to about 3/4 of the way up the jars in the pot.this seems to keep a more consistent temperature. Best wishes.
Great tip!
Thank you. I don’t have a yogurt setting on mine but I do have the sous vide setting. Which I thought was weird.
Hi Mary , could you half your first batch? This way if I don't want to use the first batch but the 2Tblsp. for the second batch I won't waste so much 😊. Thank you for sharing your expertise ❤
Mary, I would like to flavor 8 ounce containers for my grandkids. Would mixing honey or berries into this yogurt break it down? I’m so excited and ready to feed this to the lives of my life. Thank you so much this presentation was detailed and I needed a confidence builder. ❤
Mary, I was surprised the first time I mixed the tablet powder and inulin with cold half & half. It took quite a bit of whisking to get the dry ingredients to go from a clumpy, glue-like mixture to be completely integrated. Will using warm half & half assist in making the tablet powder & inulin mix better (quicker)? Any suggestions? I'm eagerly awaiting my first batch! Thanks!
Thank you.
Yes! L-gasseri too.
What half/half is best?
I just ordered supplies for making this and the whisk through your Amazon storefront… Also, I have an older Instantpot with just the yogurt setting… I put 2 cups of water in it and a quart jar full of water and it maintained 105° for 12 hours… So I think it might work…
Hello Dear Mary. Thank you for the I formative explanation. What is it that I am doing wrong that the yogurt I am making become slimy
Hi Mary
I will try this, for sure. But I am avoiding dairy myself as much as possible. So I’m really looking forward to the one on using coconut milk.
Thanks for all you do☺️
I understand completely. I'll be making it with coconut milk and will make a video about it. Love, Mary
@@MarysNestThat would be great!!! ❤😊
Looking forward to sweet Mary’s video with coconut milk ❤❤❤
Yay!!! Thanks Mary!!
I have never heard of this ... Clicked because I was curious 🤨😁
It's so good for you and you can also make in a yogurt maker: czcams.com/video/qeIMoTMv_AQ/video.html
@@MarysNest I've been making kombucha for a while...and I learned how to make fermented salsa from you. It's so yummy that the store bought stuff just tastes like ketchup to me now. If only I could get cilantro to grow around here, I'd be golden.
I'm looking to make fermented jalapeno honey soon, to go in my margaritas as a sweetener.
I still have no idea what social paradigm i am violating by lack of any conception of vids books bugs ..... and too distraught to gain what actually i came to learn.
I only just got my instantpot to try culture. I wanna toss it all out and hide from the reality mangle and mold demands. I can't understand her bait and switch behavioral agenda.
Sous Vide in my instant pot works great in fermenting my super yogurt.