Podcast Episode 277: Frequently Asked Questions About L Gasseri Yogurt

[@Rob-w5p]

Thank you Donna, great insights 👏👏👌

[@DangerZone-w6y]

Donna or anyone that does this *Does adding L. Gasseri have more of a sharper/cheesier flavor? I made a 4th batch (32 ounces of half n half) of L. Reuteri and 1 capsule of the Dr. Marcola's L. Gassari..and stirred well. I ran my InstaPot for 36 hours at 108F. It smelled really good, but the flavor was definitely a much sharper/cheezy flavor... Is this normal?

[@angelaa3312]

Isn’t 108F too high? My understanding is that higher heat ruins these particular probiotics and it needs to me cooked at 99F.

[@Soonik22]

I have been having such great success with L-ruteri and l-gasseri combo in a base of either cashew and cashew and pumpkin seed combo. Delicious, tart, creamy and firm.

[@cindycasella3115]

Hi do you mind sharing your recipe& are you making cashew milk yourself? I have a milk allergy & have to avoid milk. Thanks

[@Soonik22]

@@cindycasella3115 Hi Cindy, Yes I am making my own cashew milk. It's been awhile since I've made it and unfortunately I have not written any of it down, but basically it's the same procedure but you will replace the whole milk/cream with the prepared and heated cashew milk. Good Luck!

[@sanuragunatilake3551]

Thanks, so great you can use cashew milk instead of uht milk, and heat it works for l reuteri? ​@@Soonik22

[@nikibrand1035]

I am using coconut milk, you just have to add 2 tbs inulin and 1 tsp agar, mix with stick blender and heat to 180 oF and let cool to 100 before stirring in probiotic starter or 2 tbs of the last batch of yoghurt.

[@markellsworth517]

Hi Donna, I am going to start taking the L. Reuteri, but need to do a parasite cleanse. Would you recommend I do the cleanse before starting the L. Reuteri? I hope you see this. 🙏

[@TrueSelfWalkAway]

I use inkbird thermal device & old fashion crock pot. Works good.

[@RV-there-Yet]

Preparing to make for first time, so I'm trying to decide if I my crock pot will work. Do you have some specific advice for this method? Thanks, Sammy in AZ

[@TrueSelfWalkAway]

@@RV-there-Yet inkbird 308t

[@shoufen]

My crock pot’s lowest temperature is 145F

[@TrueSelfWalkAway]

@@RV-there-Yet inkbird timer with temp probe. $20 on ebay. Solved that issue.

[@allenmiller2071]

Why the difference in temperature of 100F you recommend. In Dr. Davis' Super Gut he says 109F for 36 hours

[@aaronpetry715]

They start to die at 108 but if it finishes thick your fine

[@lxc3909]

I have the same question. I don't buy the statement that they start to die at 108, because I've made several batches at 109.4F (43C), and I get great results, super thick "yogurt".

[@mylittlekittens]

This is confusing. Dr. Davis states 109

[@Dojin420]

Someone needs to ask Dr. Davis why he said 109. Because this is what I found. Lactobacillus gasseri is typically fermented at temperatures between 37°C to 43°C (98.6°F to 109.4°F). This range is ideal for promoting the growth of this probiotic bacterium, as it thrives in conditions similar to the human body. When fermenting foods like yogurt with L. gasseri, aim for: 1. 37°C (98.6°F): For a slower fermentation, producing a milder flavor. 2. 40-43°C (104-109.4°F): For faster fermentation and a tangier result. Maintain a stable temperature for optimal results, as fluctuations can inhibit proper fermentation.

[@nwedge4]

Does clumpy final product have less CFUs? Does smoother yogurt mean more CFUs?

[@kennethlim210]

I've tried L gasseri capsule, bugarian yogurt and 1 litre fresh milk last month. It was thick and nice but I don't know if all the good bacteria survived.

[@LianeRollin]

I make Reuteri yogurt with organic coconut cream. It Works, but it’s not thick. Do you think I still have probiotics in my yogurt Even if It is not thick like the One made with cow’s milk?

[@Potatobmo]

Hi, if the milk that I used is not pasteurise and I didn’t heat it up to 100c, will it’s still be ok to consumed that batches of yogurts? Just a bit concerned 😟

[@dev2puffpass]

its ok but you're probably consuming a lot of other bacteria too so it'll just diminish the effects of the specific bacteria you are trying to cultivate

[@RV-there-Yet]

Getting ready to make my first batch, though I purchased all three strains for that specific recipe in Dr. Davis' book ~ is it maybe not a good idea to make the version w/all bacteria strains? Fretting a bit now, only because I thought having them together was a good thing. What you're saying about the dominant strain restricting the other makes sense though~ so maybe I better do some more research. Any further info is appreciated, thanks~ Samantha

[@aalbert77]

Tim at Luvele told me: "Most in the community are now saying its best to make them separately and simply eat them together."

[@phillyhippie]

​@@aalbert77 for making two different strains in two separate jars, for example l. Reuteri and l. Gasseri both they need to ferment for 36 hours is 106 temperature good?

[@reallmccoy9043]

go ahead and do it. Your fine

[@reallmccoy9043]

@@phillyhippie97-100 is fine

[@lorilockwood4323]

Do you do straight l. Reuteri for 4 weeks and then start added the others?

[@clynnj2548]

Dr. Davis talked about L.Crispatus yogurt on the EPOCH TV Vital Signs but I can't find a recipe. I really need this Bacterial Molecule to KILL my Uropathogenic E. Coli!

[@lxc3909]

His blog covers it. I don't think a link will survive here, so search for "Some crazy unique yogurts", which lists "Vagina Yogurt" with instructions.

[@Maria_OliveGreen]

I also saw it. They had a link to do the yoghurt, but I think it's the Reuteri + Gasseri yoghurt, i already started doing the yoghurt last winter so i didn't download it (with l reuteri+ gasseri + b coagulans and chicory inulin). The crispatus one might be on his book 'super gut'.

[@jolee6751]

Thanks Donna

[@martfranman]

I use my Excalibur dehydrator to make yogurt. Is it normal for L. Gasseri to be more like cottage cheese in the first batch?

[@Raskas-g6c]

That happened for me, I use that first to create a second that came better, more like yogurt

[@shukuru2]

Thanks 😊Can I use goats milk..?

[@shukuru2]

Or goats kefir…?

[@markojerbic6128]

I made L. Gasseri yogurt from Swanson pills, and I didn't like the taste of it. I don't know what strain this actually is, but is not close to the taste of my L. Reuteri yogurt. Do you think that the strain could make such a difference?

[@8mora888]

Yes

[@DangerZone-w6y]

Yes, I belive it does make a difference. Different strains may require different amounts of time and different temp to correctly culture.

[@amisoftau2659]

The thing with A1 milk, is that those cattle are mutated. So A1 is mutated milk, not nice and not the best food. Another problem though, is the fact that we ALSO really want cream-on-top, which means NON-homogenized. The homogenization process is so violent on the milk fats that they are actually chopped up into much smaller segments that CAN make it through your gut lining and into the blood stream where they cause a whole ton of inflammation.. thus causing for instance arterial plaquing!. This is especially true and a big problem for people with leaky gut and similar gut damage. Yes they choose to homogenize the milk to blend in the fat content, making an easier and more sell-able product for uneducated and/or misled consumers. I only buy Cream-On-Top non homogenized or raw milk now. p.s. For the Australian readers, I've found a legal RAW milk source in Australia!. It's sold as BATH milk and is fully raw, and also safe to consume. It GOLD, I won't be bathing in it! lol.

[@agentrhonda]

Not sure what you are saying is correct. Is it not true that homogenization is what breaks the fat into tiny molecules and keeps it from separating? Pasteurization (aka heating and holding for a specific amount of time) destroys the bacteria.

[@amisoftau2659]

@@agentrhonda Thanks for the correction agentrhonda. Sincere apologies, I meant homogenization, not pasteurization. Yes pasteurization is cooking of the milk - which does kill off all the natural probiotic content that IS part of the total food package btw. RAW is by far the best type of milk to consume, however because of their mass production techniques and massive distribution channels, they really HAVE to cook it to get an effective shelf life. So many crimes are performed on our food in the name of shelf life. I'll correct the original posting, thanks.

[@Mike_Affholder]

What is the yogurt plus? Lol

[@gabrielgabriel8908]

Don’t every blend your bacteria

[@HerbysHanz]

Hello. I buy raw kefir and drink one quart a day. After the second or third day , I get joint pain. Why is that.? I been taking d3, k2, magnesium citrate. I am not lactose intolerant. 🙏

[@brendaalder1549]

Gut dysbiosis and or mold toxin condition causes intolerance to milk protein (Cassein)

[@brendaalder1549]

See her videos on that

[@ritawilliams3282]

It’s simply too much bc kefir contains D and K2. Limit yourself to one cup!

[@HerbysHanz]

@@ritawilliams3282 🙏. I will look it up.

[@adenaidecarucci5323]

You need to get your thoughts together and mention things only once. Your effort is appreciated but to keep repeating things is very frustrating to watch and I don’t think you answered many faqs about l-gasseri yogurt.

[@susantubetop2055]

She sometimes slurs her words and this is frustrating because it is difficult to hear which bacteria strain is being discussed. And I agree. A lot of repetition and not a lot of good information. Also the temperature thing left me with more questions than answers.

[@DangerZone-w6y]

@@susantubetop2055 Then go listen to Dr. William Davis. I however, greatly appreciate Donna's work.

[@karenzimmer7607]

Never have seen A2 milk in our store

[@joycegillett5985]

I have such a hard time understanding you

[@violetgypsie]

Turn on closed captioning? Maybe reading the words will help? I sometimes need to do that.