How to Make L. Reuteri Cultured Dairy - Homemade l. Reuteri Yogurt - Lactobacillus Reuteri Yogurt
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- čas přidán 10. 07. 2024
- Learn how to make L. Reuteri Cultured Dairy, which is a homemade L. Reuteri Yogurt, also known as Lactobacillus Reuteri Yogurt. WATCH NEXT ➡️Homemade Cream Cheese and More: • How to Make Cream Chee... ➡️SUBSCRIBE to my channel: czcams.com/users/marysnest?sub...
➡️My CZcams channel's Home Page: / marysnest
🍎RECIPE: hmarysnest.com/how-to-make-sup...
➡️TIMESTAMPS:
0:00 Introduction
1:30 What is L. Reuteri Cultured Dairy or L. Reuteri Yogurt?
3:03 Who is Donna Schwenk?
3:43 Who is Dr. William Davis?
8:38 Recipe for Making L. Reuteri Cultured Dairy or L. Reuteri Yogurt
9:13 Ingredients for Making L. Reuteri Cultured Dairy or L. Reuteri Yogurt
13:59 How to Make L. Reuteri Cultured Dairy or L. Reuteri Yogurt
➡️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 TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditio...
➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): czcams.com/users/marysnestjoin
➡️RELATED VIDEOS:
▶️HOW TO MAKE YOGURT WITHOUT A MACHINE: • How to Make Homemade Y...
▶️ASSORTED HOME DAIRY: • How to Make Cream Chee...
➡️POPULAR VIDEO SERIES:
▶️MASTER 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 PANTRY: • How to Stock a Pantry ...
▶️HOW TO MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES: • How to Make Immune Boo...
▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: • How to Grow Medicinal ...
▶️THE ULTIMATE "NOURISHING TRADITIONS" TRADITIONAL FOODS SERIES: • How to Cook Traditiona...
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✳️ MARY'S NEST AMAZON SHOP: www.amazon.com/shop/marysnest
✳️FAVORITE CULTURED DAIRY SUPPLIES:
L. Reuteri tablets: amzn.to/3JIIAnF
Prebio Plus: amzn.to/3mNpg0r
Jerusalem artichoke inulin: amzn.to/3Fv1Wv6
Chicory inulin: amzn.to/3yINlIv
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:
Nourishing Traditions: amzn.to/2PLIXTG
Super Gut: amzn.to/3mPhe7i
Cultured Food for Life: amzn.to/3LvGiKX
Cultured Food for Health: amzn.to/3mXVKFv
Homemade Yogurt and Kefir: amzn.to/3mXcAV4
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#MarysNest #LReuteri #LReuteriYogurt
▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, CZcams Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website. - Jak na to + styl
Hi Sweet Friends, Learn How to Make L. Reuteri Cultured Dairy, which is a homemade L. Reuteri Yogurt, also known as Lactobacillus Reuteri Yogurt. WATCH NEXT ➡Homemade Cream Cheese and More: czcams.com/play/PLkRuW3pBo2U2SB00Bj_NblA-cx_I-5u1T.html ➡SUBSCRIBE to my channel: czcams.com/users/marysnest
➡My CZcams channel's Home Page: CZcams.com/MarysNest
🍎RECIPE: marysnest.com/how-to-make-super-cultured-dairy-with-l-reuteri/
➡TIMESTAMPS:
0:00 Introduction
1:30 What is L. Reuteri Cultured Dairy or L. Reuteri Yogurt?
3:03 Who is Donna Schwenk?
3:43 Who is Dr. William Davis?
8:38 Recipe for Making L. Reuteri Cultured Dairy or L. Reuteri Yogurt
9:13 Ingredients for Making L. Reuteri Cultured Dairy or L. Reuteri Yogurt
13:59 How to Make L. Reuteri Cultured Dairy or L. Reuteri Yogurt
➡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 TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/
➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): czcams.com/users/marysnestjoin
➡RELATED VIDEOS:
▶HOW TO MAKE YOGURT WITHOUT A MACHINE: czcams.com/video/dDPSM_zxA_E/video.html
▶ASSORTED HOME DAIRY RECIPES: czcams.com/play/PLkRuW3pBo2U2SB00Bj_NblA-cx_I-5u1T.html
➡POPULAR VIDEO SERIES:
▶MASTER 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 PANTRY: czcams.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html
▶HOW TO MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES: czcams.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html
▶HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: czcams.com/play/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08.html
▶THE ULTIMATE "NOURISHING TRADITIONS" TRADITIONAL FOODS SERIES: czcams.com/play/PLkRuW3pBo2U1DSmJmmOPBUCdKs6EL_JG-.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: www.amazon.com/shop/marysnest
✳FAVORITE CULTURED DAIRY SUPPLIES:
L. Reuteri tablets: amzn.to/3JIIAnF
Prebio Plus: amzn.to/3mNpg0r
Jerusalem artichoke inulin: amzn.to/3Fv1Wv6
Chicory inulin: amzn.to/3yINlIv
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:
Nourishing Traditions: amzn.to/2PLIXTG
Super Gut: amzn.to/3mPhe7i
Cultured Food for Life: amzn.to/3LvGiKX
Cultured Food for Health: amzn.to/3mXVKFv
Homemade Yogurt and Kefir: amzn.to/3mXcAV4
✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, and More!
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❤SOCIALIZE WITH ME:
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Thanks for watching!
Love, Mary
Hi Mary! Did you start with the half & half at room temperature?
@@lucky0n3 when I make it, I let the 1/2 & 1/2 come to room temperature. it lessens the shock of temp change that can occur (which can also shock the bacteria) when cold cream goes into a warm bath. I also find that the starch mixes much easier into a slurry, into a nice smooth consistency ,with no lumps.
Mary we’ve eaten 2 of the jars from our suteck already even though there’s 15 hrs to go for our first batch! It’s super good! I even gave our little dog Precious a tablespoon of it ! This is a a keeper recipe 💖Thank you again 🙏🏼💖
Hello, can you make this yoghurt with coconut milk? Since i am intolérance and it doesn’t improve my sibo… thank you so much, following you a few years and very helpful 😊
Because your showing your how to video was done so well I bought a yogurt maker, wanted to get the instant pot where you can adjust the temperature so I could make more than 4 oz at a time, but with the book and other needed products it was a bit much to spend
I feel like a modern pioneer. Since 2020, I've gotten chickens, ducks, a garden, fruit trees and have even learned how to bake bread! Thank you for all of your wonderful advice, Mary. Love your channel. ❤
2020 vision 👁
❤
Congratulations!
You certainly are a modern pioneer. Sounds wonderful. Sadly our state doesn't allow us to have more than one or 2 chicken(?) unless you have a farm.
@@marionlee5272I suspect you need a better interpretation of what could happen. Something is wrong with accepting some 2 chicken guidelines. Perhaps the serious objection to this has been already accomplished. What state is handing down such an unfortunate judgement about your livestock?
@@makeamericagreenagain8511 Alexa said it's Oregon.
I just watched Max Lugavere’s videos with Dr. Davis and am going to make this culture. I’m going to live dangerously and call it yogurt when I give it to my family. Let the yogurt police come and get me!!
😂😅😂👍
I love that you so kindly give credit to those you learned from! 💖
Indeed! I think the world of Donna Schwenk and I learned so much from Dr. Davis book. Both people are such wonderful resources for making cultured dairy. Love, Mary
Thought you might find it interesting to learn that my 23 year old cat, Thomas, has decided this yogurt was made just for him. Following your directions my first attempt came out great. I was eating some when Thomas begged for some. Thinking he would hate it I put a small dollop on a plate. Immediately gone. I now have to share each time and thrilled he eats it!!😁
My cat gets a dollop of plain Greek yogurt each day.
I too have an old dog who had digestive problems so i gave him Reuteri yogurt which he loves and helps a lot with his diarrhea and constipation. This yogurt will be recognized in changing medical concepts which will be very helpful in healing.
My Siamese is 12. Her diet has been good, but for the last several years she started puking after meals. We started the L. Reuteri yogurt about 6 weeks ago, and for the last two weeks have been making the three in one. From day one the cat gets a dollop as well. In 6 weeks she has only puked once. She is shedding less. Coat is much softer and more glossy. She is slimming down and has more muscle definition. (She is strictly an indoor cat). She loves the yogurt.
@@jinshinbirdWhat is three in one?
Man if making this yoghurt gives me your cheerful calming demeanor as well as sorting my 2 year gut problem I'll be SO CHUFFED❤
Did you try it? If so did you notice any improvements?
I am so excited. I made this yogurt and it is delicious. I also made mayonnaise. I am going to start fermenting. I am 65 years young. Who says you can't teach an old dog some new tricks. I just love you to pieces Mary. Praise God for you and your channel!
Thank you. I would highly recommend room temperature, at a minimum, or very slightly warmed half and half before adding to dry powders. I wrapped my glass bowl in a dish towel and sat it on my Sunbeam heating pad, (set on low) which, thankfully, does not have an automatic shutoff. I then wrapped it all in a bath towel. It came out perfect after my first fail of using cold half and half. Best wishes to all.
Another option for warmth to culture the dairy is perhaps a seed starting mat. Mine stays around 110-110F in a tray on top of the mat. I use it to ferment sauerkraut in my slightly cool house. I generally drape a dish towel over the top of the jars to act as a heat houser, and set a small crocheted hot pad under them. The jars on top of the hot pad hover at about 95F. Makes for quick kraut!
Great tip!
Me, too!! I use one of those mats for making kimchi in the winter when it’s a little too cool at my usual fermentation station!
You can get a thermostat control for seed mats.
Good idea !!
That’s neat! I use a dehydrator that has temp control and a 99 hour timer.
My husband cured his CDIFF he got from the hospital with this probiotic. I bought it from the refrigerator case at our local healthfood store. Very expensive. So greatful to see this.
They treated mine with antibiotics over and over again.
Thank you Mary for always being so thorough in your research, experiences, experiments and explanations. It is not done in vain, always greatly appreciated!!💖
I have noticed remarkable improvement since I've been using it. I have a rescue kitten that I found starving a couple of months ago. She's healthy now but when she yawned her breath would knock you down. Her teeth, even though she was young were yellow as well. I started giving her about a teaspoon of this yogurt when I had mine each morning. I would say it's been about three weeks and she no longer has bad breath and her teeth are whiter. I'm not exaggerating either. Seeing the profound difference it has made on her makes me realize that stuff is really amazing.
I also learned so much from that book. I use a combination of l. Reuteri and 2 other bacteria’s that the doctor suggested. When using those specific bacteria’s the temp is 106. I struggled to get a good batch without the whey separating. But I kept at it and finally found that using a glass loaf pan, which fits into the yogurt machine that you have, lightly covered with plastic wrap is the winner!! No more separation. It’s turns out thick and tasty.
Did you still put the water in the base? Thank you
Mary, you have done such a great job of demonstrating this so called yogurt. I followed Dr Davis’s diet for a year or two and it was amazing how easily the weight dropped off and the benefits I got from the so called yogurt. Thank you for all the research you did. I’m now excited to begin making my own yogurt again. It taste so good and easy to flavor with Stevia flavored drops or just adding berries.
I have been making this since December. I am 72 years old, and the one benefit in his long list that made me want to make it is that it preserves bone density. My husband and I each have 1/2 C. daily. I make a gallon at a time, and that lasts us a few weeks. I use my sous vide in a big soup pot, and put my 4 one quart mason jars in that. The lowest my sous vide can be set is 104*, so that's the temp I use; it's okay as long as it's under 109*. My old yogurt maker got up to 110-112*, so I couldn't use it. Just have to remember to start a new batch 2 days before I'll be needing more!
My instant pot won’t go lower than 204 degrees. May I ask without being rude where you learned that as long as the temp stays below 209 is ok?
Thank you very much. That would be a boon for me to know that❣️
104 not 204; stubby fingered🥴
And 109 not 209🤦🏻♀️
@@vickyrhinehardt1543 I read that in the Super Gut book, and also, I've listened to many people interviewing Dr. Davis, and he talks about how if the temp gets up to 109*, it will kill the l-reuteri strain.
@@karenmarbach817 thank you so much! I have MS and an 88 yo husband in long term care. I am trying to make myself as healthy as possible so I can get him out, at least on occasion . My funds are super tight and I need to not have many if any mistakes.
Your going to the trouble to reply helps a lot and makes me feel better❣️ God Bless you❣️
I Love Donna ! ❤❤❤❤ Been watching her many years. My son healed from chronic eczema and many gut issues from following her advice on eating kefir and all it’s benefits.
Hi Cate, Love hearing this! ❤️🤗❤️
😭 I literally was just watching your playlist about homemade yogurt, whey, etc all night!
You’re the BEST, Mary!!! God Bless You! ✨🙏🏽✨
I used Heavy Cream Milk from a local dairy. I warmed the milk to 120 degrees adding the inulin so it would dissolve. Cooled it to 98 degrees then added my crushed tablet slurry. I used a Styrofoam cooler as a culture chamber fitting it with a 25 watt light bulb and a digital spike type food thermometer. Because the cooler is so light I put some clean red bricks in the bottom, capped with aluminum foil, that will both hold heat and make the cooler bottom heavy so it would not tip over easily as I put my jars in. I also have a regular wall thermometer in the back of the chamber to let me know when I was close to the 100 degree mark, then I fine tuned it with the food thermometer. I used the lid of the cooler to adjust how much heat I let escape to keep the temperature at 100 degrees. I also made a peep window in the front of the lid that allows me to see the thermometer, and the jars. I covered the little window with plastic inside and outside so it would still be a good insulator. It's not the prettiest culture chamber but it does the job and I can go to work without worrying about my L. Reuteri milk culture.
Wow! Amazing!❤️🤗❤️
Thank you for sharing your knowledge with us. I had heard about making yogurt but did not know the steps or what ingredients to use. You lay out the information so well that this will be a fun project. I have learned so much from your channel and am becoming quite addicted to all things “Mary’s Nest.”
I’ve been following Donna for several years also. She’s great. Thanks for the video.❤
I absolutely love listening to her podcast she’s full of great information and I’ve been watching her since she began really before she moved to California and I am now doing the same thing with the l Reuteri culture
FYI, If you are using a sous vide, put the mixture into clean glass jars. Place them into a sous vide container. Add water up about 3/4 way up the containers. Don't get too high or water will get into the jars. Place the sous vide warmer into the container and set the time and temperature. It works great.
Exactly what I do too!
I just started my first batch using my sous vide. Should I not close the lids tightly?
Mary you are an amazing teacher. I really appreciate how you explain everything. Thanks you!
This has to be the sweetest lady on the Internet! And what a VERY important topic...thank you 🙏
Mary! You are so adorable! OMG! Im in love with the way you explain everything so nicely and calm. And so genuine! And showing the differences from first and second batch! And nothing annoying on your video! Thank you so much! You are gracious!
Mary, I am so impressed with your videos. Your instructions are meticulous. Also, Thank you for taking the time to provide the Amazon links for the ingredients and equipment. Your videos are so helpful!
Wonderfully thorough explanations, as always Mary! ❤ I have the opposite issue of not always having ultra- pasteurized half and half/full cream. My research found that doing the typical 10 min pre-cook then cooling to 100° F method works well to balance the probiotics and proteins for culturing L.R. , too. I now make double batches with both 1 qt half-n-half and 1 qt heavy cream. I use my instant pot yogurt setting to do the pre-boil, cool it down to 100°F , then proceed as you demonstrate... blending in a small amount of slurry of starter and Inulin, then culture with either my yogurt maker or sous-vide for the 36 hours. Turns out beautiful! (I don't want my Instant pot unavailable for regular cooking ). My husband can hardly eat this amazing "yogurt" without marveling at its taste and creamy texture every time he has a bite. 😂 God Bless and heart hugs... you have taught me so much!
Thank you for the assistance with how to do this with raw milk! It pains me to heat the milk....but, understanding the bacteria balance helps a lot. I ADORE this yogurt....
Thank you Mary for always giving alternative ways to do all you teach on. Not all of use are able to afford the equipment to make it easier but do want to eat healthy. You explain everything in detail to make a healthy lifestyle available and affordable for all.
I'm happy to see your comment, as I cannot get ultra pasteurized milk where I live. I see that you pre-boil your cream for 10 minutes in your instant pot. Would this work on the stove top as well? Thank you. Any direction would be appreciate.
@@lindalouwagie-neyens4692 Oh, yes, the stove top works just fine watching carefully, stirring, and using a thermometer so as not to scorch the cream. Instant pot yogurt settings do not pressurize while heating - just like the stove only automatic. I hope you give it a try and that it works out as well for you 😊😋
Thanks for your direction. I did give the stove top a try, and have made a couple of batches successfully. Thank you!
Thank you so much for this video. I love the way you have options outside the different machines. I have an instant pot, but it doesn't let you adjust or see temp. This is so helpful. I appreciate your effort.
Mary I have watched several videos making this fermented dairy BUT you have explained it so well. Thank you. I have the ingredients so now I will make.
Oh my goodness!! Thank you SO much!! I really try to be thorough in my teaching. Your kind words mean so much to me!! Love, Mary
Well researched, well organized and well presented. I appreciated this all-inclusive demonstration. You set the bar for combining the art and science of food prep. Thank you.
I have my 1st L Reuteri culturing now! I tested my oven. With the light on, it's a cozy 99F.
What a fun new dairy I can play with!
oh Mary this video just gave me the confidence to try to make yogurt(L R C D). Thank you so much for explaining and showing us in a simple and understandable way. So grateful!
This is so thorough! You answer every possible question that could arise and address every detail! Thank you so much.
God bless you Mary I’m so glad I came across this today as I learned about this L-reuteri a few weeks ago and very soon want to try this. But what I really appreciate is you mentioning the sous vide function on the instant pot because I have asked this question on other forms and no one has answered it. but I tested my Insta pot putting water in it for eight hours setting it at 100° and at the end of eight hours the water was still at 100°, so I think this is gonna work in my instant pot!!
Thanks for being so thorough in your explanations!
Hi Katie, Glad it was helpful! Love, Mary
Mary! You are a living example of how L. Reuteri can make people be loving and kind! That’s for sure 😊
Hi Mary 👋,
Just a quick note to thank you for sharing your vast knowledge, your research, and your pleasant, sweet personality. You are a joy to learn from!!! 💕
I ordered my products, including a yogurt maker, and did my first batch. So happy. 4 bottle separated but 4 did not. The creamiest yogurt ever!!! Using the curds and whey to get second batch going!! This video is so thorough! It worked exactly like you’ve shown!! Thank you so so much!
Success! It turned out perfectly, tangy, smooth and creamy Thank you, Mary, for sharing this lesson! Also, thankful for suggesting another use of my sous vide that was tucked away in the cabinet.
❤This is fascinating! I thought I knew a lot about probiotics and fermenting, but I’ve never heard this!! I love that you read from the book further explaining this! Thank you!!!!!
I love that your using organic!!!
I love the way you concerned to read the page 232 from the author's... One thing we too understood in your video's is, to develop a reading habits makes one's self knowledge. ❤ Thanks a ton Mary for the motivation.
I just discovered Dr. William Davis on CZcams too! I watched several of his videos and was captivated. In one of his lectures, he related his recipe for L. reuteri cultured dairy. I didn't catch the recipe, so I was thrilled to find this Mary's Nest video showing me exactly what I need to know (and at the pace my brain can follow!). I can't wait to try the recipe! Thank you, Mary. ❤
Wonderful!
I’m really glad to see videos like this again.
Thank you so much, Mary, for the detailed information. Your wonder video is by far the best I’ve found.
What a nice person, and a pleasure to listen and learn from. Thank you Mary.
Wow! Thank you for the kind words!! ❤️🤗❤️
Thank you Mary for sharing so much wonderful information with your viewers! You are so gracious, a great teacher, and a beautiful person! May God's blessings continually pour upon you and your family!
Hi Tina, Wow! Thanks for the kind words!! Love, Mary
I love Donna too! She is so full of wisdom🤗. Thank you for an amazing video friend.
❤️
thank you so much for this. I have been following you for about 3 years now, and I have learned soooo much. thank you for sharing your knowledge. I had never heard of this cultured dairy. We are in England, and our turned off oven is only 80degrees. I checked my slow cooker, and its lowest temp was 120 degrees, so I went out and bought a temp adjustable yoghurt maker. the inulin i have is the Jerusalem artichoke. I have done my first batch, not as thick as yours, but ooh so tasty, I used whole milk as we dont get half and half here. I am ab out to do my second batch. if still not thick, next time I will use some cream too. thank you again. You are wonderful.
Mary, you are so sweet and gentle in your videos, and always great, beneficial content. Thank you so very much. Will be using this recipe and looking forward to its benefits! 👏😃
Thank you so much!
Thank you for this video, Mary! I so love your channel! Even after spending 30 years making cultured dairy, I learned so much from you! I am now making L. reuteri cultured dairy. I made cream cheese out of the first batch as it had a bit more whey than I liked. It is sweet and delicious. I am now incubating batch #2 using my sous vide circulator and starter from the first batch as you demonstrated in the video. Can't wait to taste it. I am going to use my sous vide to make cultured buttermilk next.
Wonderful!
I don't comment much but I wanted to just say "Thank you!" for all that you do! I am just about to start this recipe and I became so overjoyed with gratitude for your channel! I can't wait to get your book in August!
Yes yes yes! The second batch was beautiful ❤ I bought the same appliance in this video. It was gorgeous with no separation of the whey. I ate it with ripe mango, vanilla, cinnamon and grainfree granola. Thank you ❤
Spot on. Outstanding video. This deserves more attention and views. There is life-changing info here. I've been doing this for a year. It has made a huge difference
What benefits have you seen, and what were the issues before?
Mary, you are the best teacher. Thank you for sharing your skills and wisdom.
Thank YOU!❤️🤗❤️
I love how thorough this channel is! Top notch!
Thank you!🤗
I just made my first batch of L-Reuteri yogurt. It's SO good! It's definitely going to be a regular, weekly thing for me. It's flavor is not quite as sour or tart as regular homemade yogurt. The flavor and texture is more buttery and so delicious. I want to eat it morning , noon, and night. Thanks so much for the recipe.
A wealth of wonderful information, Mary. Thanks for sharing this process with us. Have a wonderful weekend.
Hey Rob, Thank you! You too! Love to the SG Family, Mary
Congrats on over 1M subscribers Mary! 🎉
Thank you for sharing your experience making this wonderful cultured dairy. Just made mine learning how to set the time and temperature on my new yogurt machine.
❤this is the best video I've watched about making this yogurt. Thanks for doing all the trials with the different prebiotics and ways to incubate the yogurt. Truly a public service 😅❤❤❤
I got the “Wheat Belly” book a few years ago. Great book!! Sure helped me!!
Also I gave a heating pad that stays on and I can set for 100 degrees.
Great idea, using a heating pad.
If your first batch looks curdled....place it in the fridge and stir, it will fix itself and is perfectly safe to eat
I tried this and I’d did not fix itself. 😢 it’s clumpy and tastes very sour. I followed recipe and used a good yogurt maker. I stopped at 33 hours as it seemed like a fail. 😢
@@squashtomato7803 sorry to hear that
Thank you Mary. This video answers my question that I asked on the other video. Thank you and keep up the good work.
Thank you. I always understand you!!! Keep up the good work from a Brit in Canada!!!!
Hello Mary. I have Dr Davis book "super gut" I I have been making the L ruteri, L gasseri, and B coagulins ferment for weeks now. It's very thick and creammy. I started this because of multiple skin and hair ailments with colitis. Only 2 weeks in abd although it's very subtle, I noticed my skin and hair are healthier. I plan to give it 2 months and see how things are going. If you read Dr Davis book it gives many other bacteria that promote different health values. Thanks for sharing
Hi Carol, Wonderful news!! Thanks for sharing!! Love, Mary
Also some people have used their soude vide and making the yogurt on separate jars
Dr Davies is amazing.
Hi Carol, I have similar issues and I'm currently gathering the ingredients to make this. How did this work out for you?
@saakers I still make it and mostly add it to protein shakes
It tastes like a cross between yogurt and a mild cream cheese. It's very thick...thicker than Greek yogurt for sure. I could see adding it to salad dressings and such as well. I personally got tired of just eating it every day even using different flavorings. After several months though my rosacia and scalp psoriasis are still around ..they are very mild now. I believe they will eventually go away. My colitis symptoms are completely gone! It took 2 months or more for this to happen. I have not had one episode of long dates with the porcelain throne. I used to have those multiple times a week. Just watch out for the initial mood change. My melancholia was pretty bad. It went away after a few days. Know it for what it is. Sorry so long. Have a great Holiday season
Hi Mary! Very interesting to know there are different probiotics, I had no idea! Thank you for trying different products and different things to show us. I would usually use my Excalibur dehydrator to culture my yogurt but the lowest temperature is 105. Maybe I'll keep an eye out at the thrift store for the type yogurt maker you have. I like the little cups. Thank you so much for your study of traditional foods.
Awesome tutorial, many thanks! Here’s to fantastic health!
This is so good, thank you so much for your time.
Well I went and ordered a yogurt maker plus the items I need/what you said I needed. Yummy Yummy. Thank you MZ Mary
Hi Mary 😊
I LOVE this amazing yogurt ! It's been life changing for me.
I make about 6 quarts per batch and needed a DIY option.
So...here's what I do.
I purchased a few simple items on Amazon to set up my oven.
75wt halogen soft white bulb
Light fixture with clip and extension
Dimmer switch
Oven theometer
Total ran about $35
The dimmer allows you to control temp of the bulb brightness.
Place jars on the rack
Thermometer is placed next to jars.
After a little bit of experimentation its very easy to get to 100 deg and keep it for the needed 36 hrs.
Wow I did my first batch it was a complete success no separation I was impressed. I think the trick is to use lower temperatures I set my yogurt machine at 37 degrees Celsius but after checking many times during the 36Hr period I noticed the temperature fluctuated between 36-37.7 degrees, I used organic full fat milk and Inulin from Jerusalem artichokes plus fructo-oligosaccharides, I also put warm water in the yogurt making tray and prepared the mixture with warm milk so everything started pretty quick after I set the machine. Thanks for posting this informative video
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
I finished making my cultured dairy this morning and put some in my smoothie. I can just feel my wrinkles fading away. It was definitely easy to make and I like how thick it is. Another winner Mary❤
I forgot to add that I preheated my cultured dairy mixture before I put into the Instant Pot. I had a very small amount of separation.
Oops I just realized that I posted this on the wrong video…I used an Instant Pot.
your presentation on screen is masterful, better than professional cooks on public tv. your affect is kind and generous. you are a very kind the thoughtful person. my rational for pursuing L reuteri yogurt is based on your comment regarding, oxytocin and empathy. I was a professional counselor in Oregon, now poor and retired. I am hoping (is that hope?) to improve my morale and mood. i am recently legally separated from my wife of 40 years and have been depressed since our separation. Perhaps microbiome will turn things around, with assistance of your professional presentation and warmth. jon
Vit D with K2, Zinc, Flax Seed Oil, Selenium, sprouts or greens, are all also foods and nutrients I've found supportive. And I like the saying that we need 4 hobbies: one that's social, one that's in nature, one that gets you exercise, and one that's productive/provides. 🙏 Prayers for you to find answers. You're on the right track!
Hi Mary, It looks like you have been eating L Reuteri yogurt because you are looking. just great. I eat L Reuteri yogurt and see the difference. like my disappearing wrinkles and being able to cancel my surgery for a knee implant since there is no longer pain in my bone on bone knee. I love this yogurt which has been a real life changer and boy oh boy does it taste good! Thank you for all that you do.
So I made some - 3 times! The first time was a flub but I think my half and half was too old and previously fronzen so ditched it and started over. I am addicted! I eat it with jam and honey and somethimes granola. AND my husband eats it to for his IBS. Thank you so much for all of this wonderful information!! God bless you!
I'm so glad to see you doing this. I have the Super Gut book checked out from the library. I never thought of how limited of strains of culture commercial yogurt has in it, and of so much of the information included in this book! I am glad you are breaking it down and helping out with this, as I wondered how I could ever apply the interesting things he brings up in the book Makes it more understandable and interesting. Now I can see how I can make this work. Thank you!
I use a small igloo cooler with a heating pad in it. The low setting on the heating pad is 100 degrees.
I appreciate you so much! Anything I’m interested in or want to make, you have a video on and you are so educated and thorough! I’ve been making Greek 24 hour yogurt in my IP for years but will try this… I’ll use my Sous Vide in a stock pot since my IP doesn’t have temp control… thanks so much, Mary… best wishes to you and your sweet family
Wonderful instructions; thanks for sharing! Blessings to all 🤗💗🇨🇦
Mary we’ve eaten 2 of the jars from our suteck already even though there’s 15 hrs to go for our first batch! It’s super good! I even gave our little dog Precious a tablespoon of it ! This is a a keeper recipe 💖Thank you again 🙏🏼💖
That is awesome!❤️🤗❤️
Awww maybe my dog will like❤️
@@MarysNest Hello, greetings, beautiful woman. Thank you for everything you share. I wanted to ask what the difference is between taking L. Reuteri tablets directly, and I also wanted to inquire if you have any videos where you prepare it with coconut milk or another type of milk? Thank you, blessings.
Hey, y’all! I’ve been making this FABULOUS “yogurt” for about 4 years and it’s the only yogurt we eat because it’s soooo delicious. Try this with it:
1. Ideal sweetener (available at H-E-B for my fellow Texans) and True Lemon crystallized lemon powder. Super Yummy!
2. Ideal sweetener with a couple of drops of homemade vanilla. Deelish!
Hi Mary, thanks for these great tips!❤️🤗❤️
What does it taste like , mine is super tart .
@@rfotofolio8087 That's typical for L.reuteri. Secondary batches are often less so.
Thank you for showing how to make a second batch! I appreciate this very detailed video
Thank you for sharing all the wonderful things you have learned.
Hi Mary I love your channel and Donna Schwenks too I follow her podcasts. I have had a ROUGH couple of years struggling with food sensitivities that I discovered by trying kefir. I stopped kefir for a while until I could test for SIBO and it was negative. I started kefir again just yesterday and am VERY interested in making L. Rheuteri cultured dairy to add to my probiotic treatment since it targets the small intestines primarily and that’s my main area of suffering, thank you for this video!
Thank you for the excellent video. This gave me the courage to try making this cultured dairy.
My first batch was a bit gloopy, with a mix if whey, but my second batch was perfect. Third batch was like the first and now this fourth batch is pretty ugly. Lots of whey and clearly very separated.
Do you have any idea what I could be doing wrong?
Today everything came for me to make the l-Reuteri “yogurt”. Excited to try this! Thank you!!
Wow I just love listening to you speak its so relaxing
Hi Mary I’m making my second batch today , but am using a clean recently emptied yogurt container so I can make a bigger batch and I am fermenting it in my food dehydrator ( Excalibur) on it’s almost lowest setting it’s the perfect temperature! So you may want to try that for bigger batches!
Thank you for your comment of using a dehydrator to incubate the L. Reuteri! I've been culturing my regular yogurt in my Cosori dehydrator for a year that I've been making yogurt. I then strain it to make Greek yogurt.
I had asked Mary if the dehydrator would work for the L. Reuteri, but hadn't heard back.
So, I'm grateful to read that I can continue to use my dehydrator to culture this new strain of yogurt.
Thank you, Pamela!😊
@@txlatinchicka5138 I use a Temperature gauge to make sure it stays the right temperature last time it stayed right on I’m making some tonight and it seems to be 97.3 which is a little low so we’re gonna see how it turns out last time it stayed right on 100 the whole time
@Pamela, I haven't had any problems with the Cosori not staying on the set temp. My yogurts have turned out BEAUTIFULLY & DELICIOUS. My husband never wants store-bought again. 😋😁
I’m so glad to discover this thread! I have a Cosori dehydrator, and the temp can be set as low as 96 degrees, I think. There’s a timer on it also, but I can’t remember it it will go to 36 hours. Thank you, ladies, for your input.
You always have interesting ideas
Hi Millie, Glad you think so! Love, Mary
@@MarysNest any time just being honest
This was very interesting. Thank you Mary
Thank you very much I enjoyed seeing and hearing you and your learning is so thorough and good I thank you dear woman
I’m wondering whether the little beads of undigested inulin in the first batch could in part be due to the bacteria to inulin ratio? With the second batch, the starting culture may be so high in number that by the time the ferment finished it consumed all the inulin? I noticed the same beads in my first coconut ferment using the L. Reuteri, and now want to experiment with the second batch!!
The idea that we don’t have enough (or none) l-Reuteri in our guts would explain why we have so much anger and hate in our world today.
Yes indeed!!
Exactly
Go to confession for freedom of anger replaced with Grace
I thought you were going to say that maybe their was a connection between more people becoming lactose intolerant and gut health.
My body is able to tolerate dairy products more now after I introduced my probiotics to my diet a couple of years ago. The interesting thing is even though I haven’t been including probiotics in my diet since, my stomach still feels better than it did before.
As far as as a lack of gut health making people cranky, I thought gluten was the root to all evil. 😂
Yeah, we’re full of shit.
You had me at reduced wrinkles! 😅 But I am about to make this for myself for other reasons due to some gut issues. Thank you for your demo!
Glad I found this video! Extremely thorough and informative. A big help! My first batch is in the yoghurt maker right now. Hope it turns out as beautifully as yours!
Mary, that looks wonderful! A couple questions: 1) Can you dehydrate it and store it as you do with the sourdough culture to make future batches? (I'm actually doing that right now with some of my discard.)
2.) Can you use this "yogurt" in recipies as well?
1) No to dehydrating, the bazzilion microbes benefit will be lost 2) Yes add it to any recipe yu want. If you heat it beyone 100 degrees you will kill the micrbes but you abosolutely can make sour cream and cheese out of it!
The starter culture shown here is also dried and pressed into pill form. Most probiotics are sold in that form, so I don’t see any reason why that should not be possible to do with the yoghurt as long as you stay below the maximum temperature in your drying device (oven or dehydrator or even room temperature?) Potentially the way they dry the probiotics is through freeze drying at certain temperatures to minimize risk of contamination, but if you keep your work station clean I think it should work! Regarding temperature, I think the L. Reuteri starts dying at 42 degrees. If you then store it in a dry cool place maybe vacuum sealed I imagine that would be good. I froze my initial batch into ice cube trays and am using that initial batch for seeding the new batches and that works well. If you do it and it works I would be interested to know the result ❤
@@gurogreen Thank you so much. I was thinking the same thing...the original starter is dry, so it seemed to make sense that it could be dehydrated.
Hey guys, nerd stuff I thought might help expand Guro Hung's great answer (though I'm no expert):
Q 1): Freeze drying involves removing the moisture without increasing the temperature much; freeze drying machines create a vacuum environment, which means that the moisture can be 'boiled' out of produce or yoghurt at room temperature - which I think is how companies put the cultures in probiotic pill form without killing them in the first place. The practical answer for me is just using the rest of the bottle of pills - starting a fresh batch each time, a bottle of pills lasts me 3-6 months, I find it easier than retaining yoghurt from the previous batch. But mad respect to all of U doing it the original way 💪💪💪
2) Yes absolutely can use this in recipes; though like everyone said, cooking above 42 degrees (Celsius, since I'm in Australia 😁) will kill the 'live cultures '. Even so, I understand the cultured diary is still better for you,
Hope this helps ... Keep on cooking 🎉
I’d love a follow up when you are making a tenth batch from the original batch. With yogurt it is recommended to only go out two or three batches and then start with new inoculant. Don’t know why, but am curious if it is still working many batches out from the original culture.
I have heard of people still using their grandmothers yogurt starter.
Generations old and still works.
Thank you for mentioning Donna Schwenk. I learned so much from her as I do from you too.
Wonderful!❤️🤗❤️
You're just marvellous! Thank you for sharing such great knowledge with us :)