Hi, I love your products !!!!! I bought the yoghurt maker and also an extra jar and the little jars and other cultures to make the yoghurt !!!!! Looking forward to buying your other products in the future !!!! Today I’m using the yoghurt maker and I’m making this version for treating SIBO using second batch yoghurt as I followed this instructions to make the first batch !!!!!! Thank you so much for putting these little videos on CZcams they have been so helpful to me !!!! I’m just wondering what would happen if I use three scoops of the probiotic instead of the two will it make much difference? All the ingredients I am using come from you as in the cultures and the probiotic !!!! And thank you in advance for taking time to answer !!!
Hi there, nice to hear from you, you can try 3 scoops if you with, there are no set rules on how much to add, but we have found that 2 is more than enough for 1L of milk.
this is NOT your recipe, its sad you did not mention Dr. william davis who was the creator of this yogurt idea with these two strains, shame on you for not giving credit to him
Hi there, no need to get upset. This is a follow on recipe to a Reuteri and Gasseri recipe we made and that are also available on our CZcams channel. In both of them we discuss Dr Davis and his recipes. We are very good friend with Dr Davis and are simply showing people how to make his recipes. No where do we say we created this recipe. The starters we use are from Cutting Edge Culture. They are also very good friends with Dr Davis. We are all working together to show people how to improve their gut health.
@@luvelelife then maybe you should next time on ALL your videos mention Dr. William Davis and not take credit, and yes its upsetting to see you people making a video without mentioning where you got the information from, even if youre BEST friends with Davis, which i doubt you are
Wow, can’t believe the complaining about Dr Davis. If you own these products you’d be well aware that this has come to fruition due to Dr Davis. When I see this brand, I immediately think Dr Davis. GAL!
I tried 3 times to make the SIBO yogurt from your website and 3 times it looked like cottage cheese like consistency or turned into mostly whey not yogurt. I don’t know where I’m going wrong. I’ve tried 10 tablets 3 tablets. Heating milk. Or just milk 🥛 cold.
@@luvelelife thank you for the reply. Do you have videos on how to do this with coconut and oat milk? Or half n half that's fat free ? Does it work with fat free ?
Hi. I just used my luvele yogurt maker for the first time trying to make SIBO yogurt. I still have 18 hours to but I woke up with it spilling over the top and whey at the bottom. Do I just keep going?
Thanks for your message. You have done nothing wrong and this is actually pretty normal when using the Reuteri probiotic. You have a separated batch, why this happens from time to time, no one really knows, it is just the nature of the probiotic. You can keep going with the incubation. Here is a link to our new recipe, we have found this is a little more reliable; Here are two links to the cutting edge cultures website that provides more info on separated batches. cuttingedgecultures.com/lr-superfood/ cuttingedgecultures.com/our-blog/true-or-false-test-your-knowledge-of-l-reuteri-superfood/
@@luvelelife I just had to throw out my second batch. It’s basically a sea of whey with a small about of yogurt. The yogurt looks like a sponge. I am following the recipe to a T. I used the 3 tablets the heating of milk and the prebiotic powder. I’m so confused.
From what I've read in Super Gut, you can't use raw milk because there's too many good bacteria that compete with the L-reuteri bacteria. The raw milk needs to be heated to a specific temperature to kill all bacteria so that l-reuteri can ferment correctly.
I have used L Gasseri, homemade macademia milk, 2 tablespoons of Inulin, leave it for 36 hours at 46 C. I don't know what happened but developed pink mold on top. Why Is that? What did I do wrong?
Hi there, you probably did nothing wrong, using the reuteri probiotic with plant base milk can be very unpredictable. Here is a link to the Cultured Food Life website with some helpful info on this topic www.culturedfoodlife.com/dairy-free-yogurts-l-reuteri-and-more/
You use 2L of milk but you nowhere near filled the 2L jar that comes with the yoghhurt maker. I just came to my first batch spewing over the top and into the waterbath. Exactly how much of the 2l of milk do you pour into the 2L glass container? Looks like 1750ml from your video and by my testing with a measuring jug and water compared to yours......
Our container will fit a full 2L. Generally the amount of milk you add will not increase in volume when making yogurt. It sounds like you experienced a separated batch. This can happen when making Reuteri and Gasseri yogurt. You have done nothing wrong, it is just the nature of the probiotics. Please feel free to email us at support@luvele.com and we'll be happy to offer some further info.
Hi, I love your products !!!!! I bought the yoghurt maker and also an extra jar and the little jars and other cultures to make the yoghurt !!!!! Looking forward to buying your other products in the future !!!! Today I’m using the yoghurt maker and I’m making this version for treating SIBO using second batch yoghurt as I followed this instructions to make the first batch !!!!!! Thank you so much for putting these little videos on CZcams they have been so helpful to me !!!! I’m just wondering what would happen if I use three scoops of the probiotic instead of the two will it make much difference? All the ingredients I am using come from you as in the cultures and the probiotic !!!! And thank you in advance for taking time to answer !!!
Hi there, nice to hear from you, you can try 3 scoops if you with, there are no set rules on how much to add, but we have found that 2 is more than enough for 1L of milk.
Game changing info, thank you.
We hear of so many customers who experience health improvements, its very encouraging : ))
Hello!
Thank you for your extremely informative demo videos.
If possible, I would love to see you make a soy milk SIBO “yogurt”. Regards!
Thanks for your suggestion, we will look into this
Hi, love your product! Can I use this yogurt as a starter for my next batch or do I need to make L.R and L.G separately again?
Good question, we have not tired this. If you give it a try let us know the results : ))
this is NOT your recipe, its sad you did not mention Dr. william davis who was the creator of this yogurt idea with these two strains, shame on you for not giving credit to him
Hi there, no need to get upset. This is a follow on recipe to a Reuteri and Gasseri recipe we made and that are also available on our CZcams channel. In both of them we discuss Dr Davis and his recipes. We are very good friend with Dr Davis and are simply showing people how to make his recipes. No where do we say we created this recipe. The starters we use are from Cutting Edge Culture. They are also very good friends with Dr Davis. We are all working together to show people how to improve their gut health.
@@luvelelife then maybe you should next time on ALL your videos mention Dr. William Davis and not take credit, and yes its upsetting to see you people making a video without mentioning where you got the information from, even if youre BEST friends with Davis, which i doubt you are
@luvelelife why don't you mention him in your shownotes ( description of this video ) ? which you also afield to do
Actually dr. Davis’ yogurt has another strain. And also his yogurt is fine on a different temp.
Wow, can’t believe the complaining about Dr Davis. If you own these products you’d be well aware that this has come to fruition due to Dr Davis. When I see this brand, I immediately think Dr Davis. GAL!
I tried 3 times to make the SIBO yogurt from your website and 3 times it looked like cottage cheese like consistency or turned into mostly whey not yogurt. I don’t know where I’m going wrong. I’ve tried 10 tablets 3 tablets. Heating milk. Or just milk 🥛 cold.
Hi there, maybe try the cutting edge cultures starters, we have found these to be more reliable that the tablets.
@@luvelelife Dr. Davis says to use 1/2 and 1/2 for the best consistancy. One may also use heavy cream for a very thick result.
I have also got cottage cheese. 🤷♀
@@luvelelife I’ve done that now as well. I just can’t seem to get it right.
How do I make yogurt that helps with Weight loss
Only 1 tbsp each for 2 quarts?
Hi you can use 1-2 tbsp of each, it does not have to be an exact amount,
If i add 2 tbsp or 4 of the starter (instead of 1) , does this lead to a higher bacteria count?
Hi there, no it does not and in fact adding too much starter will ruin the batch.
@@luvelelife thank you for the reply. Do you have videos on how to do this with coconut and oat milk? Or half n half that's fat free ? Does it work with fat free ?
Hi. I just used my luvele yogurt maker for the first time trying to make SIBO yogurt. I still have 18 hours to but I woke up with it spilling over the top and whey at the bottom. Do I just keep going?
Thanks for your message. You have done nothing wrong and this is actually pretty normal when using the Reuteri probiotic. You have a separated batch, why this happens from time to time, no one really knows, it is just the nature of the probiotic. You can keep going with the incubation. Here is a link to our new recipe, we have found this is a little more reliable; Here are two links to the cutting edge cultures website that provides more info on separated batches.
cuttingedgecultures.com/lr-superfood/
cuttingedgecultures.com/our-blog/true-or-false-test-your-knowledge-of-l-reuteri-superfood/
@@luvelelife I don’t see the link for the new recipe. And thank you for your response ☺️☺️☺️
@@luvelelife I just had to throw out my second batch. It’s basically a sea of whey with a small about of yogurt. The yogurt looks like a sponge. I am following the recipe to a T. I used the 3 tablets the heating of milk and the prebiotic powder. I’m so confused.
Why not raw milk recipe?
Hi, you could try it with raw milk. If you do let us know how it turns out : ))
From what I've read in Super Gut, you can't use raw milk because there's too many good bacteria that compete with the L-reuteri bacteria. The raw milk needs to be heated to a specific temperature to kill all bacteria so that l-reuteri can ferment correctly.
I have used L Gasseri, homemade macademia milk, 2 tablespoons of Inulin, leave it for 36 hours at 46 C. I don't know what happened but developed pink mold on top. Why Is that? What did I do wrong?
Hi there, you probably did nothing wrong, using the reuteri probiotic with plant base milk can be very unpredictable. Here is a link to the Cultured Food Life website with some helpful info on this topic www.culturedfoodlife.com/dairy-free-yogurts-l-reuteri-and-more/
46?
That’s too high
@@jamessimpson3669 I have used L Gasseri
You should mention Dr. Davis. Very poor taste. I do have and love your yogurt makers but this is very upsetting.
Is he really the one who invented milk fermentation?)
You use 2L of milk but you nowhere near filled the 2L jar that comes with the yoghhurt maker. I just came to my first batch spewing over the top and into the waterbath. Exactly how much of the 2l of milk do you pour into the 2L glass container? Looks like 1750ml from your video and by my testing with a measuring jug and water compared to yours......
More like 1.6l actually. I think mine was perhaps filled to 1.8l.....
Our container will fit a full 2L. Generally the amount of milk you add will not increase in volume when making yogurt. It sounds like you experienced a separated batch. This can happen when making Reuteri and Gasseri yogurt. You have done nothing wrong, it is just the nature of the probiotics. Please feel free to email us at support@luvele.com and we'll be happy to offer some further info.