How to make L Reuteri yogurt without half and half and Inulin

[@bolpol403]

I remember in the 70s in Europe, in the morning we bought fresh milk in a glass bottle, left it behind the cupboard and in the afternoon we had delicious sour milk, you could cut it with a knife, no yogurt maker, no nothing, those were beautiful years, healthy food, we drank milk straight from the cow, no stomach problems, no constipation, etc.

[@makingcookingfixing]

I am from those years as well where the milkman brought a bottle of fresh milk in front of our door, and in school, before we entered the class room there were also milk bottles for each student.

[@markojerbic6128]

The thing with inulin (or any other fiber) is that in the process of fermentation ensures high bacteria count. If you do it without inulin, sure you can get the thicknes right, but this is not the indicator of bacteria number. In fact, during the fermentation process yogurt is thick after only 5-7 hours already. So adding inulin is important if your goal is to achieve big numbers.

[@makingcookingfixing]

Thank you for that insight. I am not using inulin, because I cannot find it locally or it becomes expensive. I did use just plain sugar in my first batch, some people said you can substitute sugar for the inulin. I have to research how fiber makes bacteria happier, I thought it was sugar, and so I thought that the lactose in the milk was enough for the bacteria to grow, but I have to check.

[@makingcookingfixing]

I did some research and indeed (i know it was obvious) that Inulin is the most potent substance for the Reuteri to multiply as is potato starch. I did find an overseas supplier and bought it. I will document my next batches with the inulin when they arrive (next week) The yogurt should come out even more creamier (thicker) and let's see if I will see the benefits of this bacteria sooner.

[@markojerbic6128]

@@makingcookingfixing I think that sugar can also work, but the whole idea of making this yogurt is about health, and therefore original recepie tries to avoid all unhealthy stuff such as unorganic milk and plain sugar. I think that there were not enough tests to see if bacteria can actually consume all the sugar in the milk, but I think that this could be possible. So adding just a plain sugar could also be good, because bacteria can lower the sugar level to a very low numbers. As they do it with lactose already.

[@breakfastbuddy5]

they say that you can use potato starch ,

[@makingcookingfixing]

@@breakfastbuddy5 yes that is true, I think it's equivalent to Inulin

[@lizsteilkie]

I use half and half and 2 tablespoons inulin. Three batches so far one was split I drained it through cheesecloth added herbs and it was delicious spreadable cheese...

[@makingcookingfixing]

That's awesome!

[@Impwerk]

I ordered the same yogurt maker and then cancelled it before it shipped. I use a low watt incandescent inside my stove and can maintain 100 degrees F at low cost for 36 hours, without spending anything on a "machine" which will eventually fail to maintain the correct temperature OR have other issues eventually. I don't sterilize a thing.......perfect l.reuteri every time and at a low cost.

[@makingcookingfixing]

I am happy for you!

[@HEARDIFFERENT]

I am jealous for the result.!!! Congrats mate.!!!

[@makingcookingfixing]

Don't be jealous mate, anyone can do it, and I hope you will as well!

[@breakfastbuddy5]

i use 3.7 % milk , thats the fatest milk we have here , it is not becomming so fat but i use it as medicine , so i dont care .

[@joannemartin5326]

You don't need a yoghurt maker , use the oven with the light left on I've been making this in large plastic tubs with lids inside my oven l reuteri never failed yet in 2 years

[@makingcookingfixing]

Yes it's true, but I wanted a fool proof way, I am not sure about my oven keeping that temperature

[@debramccawley1714]

I use a food dehydrator to make my yogurt.

[@piarysobhan3944]

Yes it works. I use an oven thermometer to check the temperature every now and then.

[@LeeHill66]

I do the same with a light bulb on cord. I control temp with a cracked oven door and thermometer. Never fails

[@mhhuman3553]

I have the same yogurt maker and I have never been able to get the yogurt L-r… good. I will try in the oven.

[@makingcookingfixing]

please try it again, the machine is great. I hope you use water in the machine filled up to the edge?

[@boyacosweep]

I use an instant pot in which I can put much larger jars so I don't have to wash so much. I don't sterilize my jars. I only wash them with soap and water. It turns out great every time.

[@makingcookingfixing]

Thanks for sharing. Does the larger volume of pot give the yogurt a consistent consistency? I also like that idea of one large batch, makes it easier for cleaning.

[@boyacosweep]

@@makingcookingfixing Yes. It comes out very good. My instant pot only has two temperatures. Low and high. I have used both with good results. I use inulin and whole milk, and it comes out thick almost like ice cream.

[@bartginger123]

@@boyacosweep Which Instant Pot do you have? Mine is the Instant Pot Duo and it has 3 settings (low/medium/high). I have used the medium setting and placing my glass jars in the liner (no water). I also recently purchased the Ultimate Yogurt Maker machine, but I think I liked the Instant Pot results the best.

[@boyacosweep]

@@bartginger123 I have the same one. I believe the high setting is for when you want to heat the milk a lot, let it cool, and then add the bacteria. I measured the medium setting, and I got like 105 F. That might be too high for L. Reuteri.

[@summersalix]

Oh wow, I'm happy to hear the duo works! Which size do u guys have and how many jar fit (and what size jars)? If it only has high and low settings, the low would be the best option, right? And if it has 3 settings, then use medium? Do u put the jars directly in the steel liner or use a silicon mat? It's good to know a water bath isn't needed. Do u put the lids on the jars or keep them open and just cover w the IP top? I've seen some say to remove the silicon liner in the IP top... Do u do that as well?

[@arkadiuszbadzinski5525]

Great work! Thank you. Greetings from Poland.

[@makingcookingfixing]

Thank you very much for your comment!

[@diwang6761]

Thank you so much for sharing!

[@makingcookingfixing]

You are so welcome!

[@sergg3633]

тell me how to find out whether Reuteri bacteria have multiplied after cooking, if there is no microscope?

[@makingcookingfixing]

You can buy a petri dish and take a 1ml sample of the yogurt and drop it in the petri dish and then do a colony count with a microscope

[@sandraantoniohuber7820]

Hi, I'm your new subscriber. I'm from Switzerland. Did you use the yogurt made previously with inulin? And you didn't use half and half, but doesn't the yogurt get too thin? I'd really appreciate it if you could answer me.❤❤

[@makingcookingfixing]

Hello Sandra, thanks for subscribing. Exactly, now I use one jar of earlier made yogurt and one tablespoon of inulin, with 1.8 liter of the best organic milk I can find in the supermarket that is 3.8% fat and no, it's not thin, it's a nice and thick yogurt. If you have questions, just let me know

[@summersalix]

I've seen people use 2 TBS... Does 1 TBS inulin give better results? Thanks for the in-depth video!

[@makingcookingfixing]

@@summersalix Thanks for your interesting question. It depends what 'better results' mean to you. I guess you meant consistency, richness and solidness. ! TBS does give me that result, I don't know what 2 TBS would do, nothing I think. The only reason Inulin is there for the Reuteri bacteria to feed on. Will 2 TBS increase bacterial count? I don't know, i think if you put 1 TBS or 10 TBS, there's only that much that t he bacteria can eat in the 36 hrs timeframe.

[@timlowery7156]

The half and half is for higher fat content not for finished thickness. I make it weekly with grocery store whole milk and it produces thick yogurt. I do use a tablespoon of inulin that is easy to find here on Amazon. I have also made it without inulin and the consistency does not change.

[@summersalix]

@@timlowery7156 I'm trying to decide whether 1 or 2 TBS is best... I haven't made it yet but I dint want to waste product

[@edithmartin5832]

The dirt under the fingernails😮

[@irenekloepfer1586]

How long does this yoghurt keep fresh in the fridge please?

[@subrow6583]

About 10 days! :)

[@makingcookingfixing]

At least 10 days

[@noyebalmer8112]

I made a batch just over a year ago and it’s still good

[@makingcookingfixing]

@ pretty amazing

[@noyebalmer8112]

I’ll be making another batch using this as a starter and we will see how it turns out. It is a l. Rueteri / Cougans blend. It is the last jar of a first generation. I kept it specifically for this test just out of curiosity.

[@summersalix]

With your type of yogurt machine, so u think it'd work making larger batches by using quart sized Mason jars but putting a towel over the machine to trap the warmth (since the jars would be too tall for the cover)? I'm curious if this could work!

[@makingcookingfixing]

I'm sure it would work, but notice that inside the machine there are forms for that diameter jar, you can't larger diameter, but as you say, the jars could be taller, ok you can put the cover on and then a towel to keep the heat in, I'm sure it would work

[@summersalix]

@makingcookingfixing if I try it, I'll write back to let ya know!

[@swjeke]

So does this yogurt maker require water regardless of the type of yogurt you’re making? I ordered one from amazon that is shaped more like a blender. It has a 1 quart glass container with a lid and then another lid that goes over it when it’s inside the maker. The instruction manual for regular yogurt just says to set the container with the lid screwed on inside the maker and put the other lid on top. I was just assuming some makers require water and some don’t. Are you supposed to add water regardless of what yogurt maker you’re using?

[@makingcookingfixing]

That's a tough question to answer, because I don't know your machine. My thoughts are, how does the heat travel all the way to the top?

[@sylviarowlands1883]

Yes i believe from my experience you do add water.

[@ariglikberg618]

Where did you get the yoghurt maker with EUROPE electric?

[@makingcookingfixing]

Hi, I am in Europe and here is the one I bought, 220V amzn.to/3UN2qnX

[@ariglikberg618]

@@makingcookingfixing i feel bad, i paid more then twice to send it fron US

[@ariglikberg618]

Do you use the biogaia strain?

[@makingcookingfixing]

@@ariglikberg618 I am using capsules from Swanson

[@makingcookingfixing]

@ Geez!

[@thesoundpurist]

It looks like it can bug anytime. That’s why I’m looking for an Instant pot but it need to be restart after 24 hours. Not sure which one I’m gonna buy.

[@makingcookingfixing]

I am very happy with my yogurt maker.

[@ddeliyski]

Hi! I watched this as I'm on my second bach, both split and rank🤢 I used starter from the first batch to make the second, also used UHT milk plus 2 tbsp inulin. Second batch smells less bad, but very, very cheesy. I noticed the tablets you have started with have other bacteria in them, maybe that's why you get nice yogurt and no effect. 🤔 My next try will be to reduce the inulin. Also my first batch I "made" half and half by adding cream. Oh boy! That extra fat multiply the horrible taste 😂 Thanks for your video 👍

[@makingcookingfixing]

Hello, thanks for watching! Don't give up, yes I think you should reduce the Inulin to 1 tablespoon. In the beginning I also used to add cream to UHT and lol, yeah, we know how that went! It's true, I found out later that Swanson Reuteri tablets have 2 other microbes in it which I did not know when I ordered online. I am going to try and get my hands on the Biogaia Reuteri. Keep on yogurting!

[@lizsteilkie]

Half and half 2 tablespoons inulin. One time it split and I drained it through cheesecloth added herbs and spices and gad delicious cheese...

[@sylviarowlands1883]

I recently saw a video where he used 3 tbs inulin so I’m doing that now and getting good results.

[@andreabontempo643]

Don't you need to set the temperature on that machine?

[@makingcookingfixing]

Yes, 36 degrees Celcius for 36 hours

[@speedcoremex]

I heard you can use potato starch instead of inulin. Is this true?

[@makingcookingfixing]

It is indeed true, but there is a higher Reuteri bacterial count with the Inulin

[@tinamartin4381]

Ive tried 5 times and always get curds n whey. What am i doing wrong?

[@alejandramichelli5583]

I’m having the same problem. I eat the curds and give the whey to my children, mix it with their milk- they don’t notice it. But I’d love to get the texture right eventually.

[@makingcookingfixing]

I got that with my first batch. I used one cup of that batch to make my second batch, and I got this great result. I am not using inulin. separation means, over bacterial growth (the good one)

[@makingcookingfixing]

when you make a next batch, use one cup of this entire 'failed' yogurt and don't add new capsules. set your yoghurt maker at 36 degrees celcius for 36 hours.

[@rainsara2795]

@@makingcookingfixing Thank you!!

[@breakfastbuddy5]

@@makingcookingfixing you mean 40 degrees celcius for 36 hours, thats for 3 different bacterias , sibo youghurt ,

[@SimersTO]

Which L Reuteri did you use as the starting? Like did you buy a specific strain.

[@makingcookingfixing]

Thank you for watching. I did not order anything fancy, just what I could find online in my area. I am using amzn.to/3YPr3Bs

[@danielalbuquerque3909]

You need to have the right strain, or you Will not have the real effects.

[@danielalbuquerque3909]

Buy Biogaia gastrus or osfortis. Gastrus is less expensive.

[@makingcookingfixing]

@@danielalbuquerque3909 you are absolutely right! From the start you would think a bacteria is a bacteria (and it usually is) but this one is more like a manufactured one with patents.

[@rainsara2795]

We have the same machine lol!!! You gotta press cancel or it will jusr show case the setting once it was set. BTW why 36c, isnt 38 closer to 100F? u have made a succsesful batch before me, on my 3rd attempt now and I will follow ur advice! TNX

[@makingcookingfixing]

Lol, yeah, I was like, what's going on here with the setting :-) I got consistent success with 36C. I did 38C before and it separated. I am very curious how your 3rd batch will turn out! Tell me in 36 hours :-)

[@saraha.1422]

@@makingcookingfixing I thought 37 was better as it is close to body temperature isn't it?

[@makingcookingfixing]

@@saraha.1422 I did that at my first batches, I I think that's why it turned bad. We really want slow fermentation because it's very long 36 hours.

[@makingcookingfixing]

@ it’s not they ciritical but it’s on the edge of killing off the bacteria, the thing is we don’t know how accurate your machine is, he could make it 39c without you knowing it

[@JinnyjinnyJin]

I hit the like button. what is the model of your yogurt maker? seems more consistent than air heating method.

[@makingcookingfixing]

Thank you very much! This is the Yogurt maker I used: amzn.to/3UN2qnX

[@JinnyjinnyJin]

@@makingcookingfixing Thanks for the reply. I checked the product and the instruction video doesn't pour any water in the maker. Is this water thing your original idea? If so, that's awesome! Maybe that is the key point of making such a great L. Reuteri yogurt without half-and-half milk nor inulin!

[@makingcookingfixing]

@@JinnyjinnyJin I have never heard of not putting water in your yogurt maker. it is the hot water that surrounds your jars that distributes the warmth evenly, air can never do that.

[@deirdrewalsh1134]

@@makingcookingfixingthere is no mention of water with my yoghurt maker either. It has 9 little jars which sit in a shallow cradle. It is Davis & Waddell

[@mattamiller]

So your basically just using the pot to mix? There's no heating or anything besides stirring an old batch with the new milk? Never works for me mine always separates into whey and curd, I wonder if the size of the jar matters I use two very large jars.

[@makingcookingfixing]

That's correct, I am just using the pot to mix one previously made jar, with the inulin and the milk and stir it up. No heating. Two large jars, could potentially have temperature issues.

[@lizmckay5163]

What kind of milk did you use? The camera webt by too fast.

[@makingcookingfixing]

Supermarket brand, Bio milk, full fat 3.5%

[@stacyjones4789]

Supposed to use half & half, not whole milk. Per Dr. Davis. Organic & needs to be pasteurized.

[@makingcookingfixing]

@ it doesn’t matter what we use, as long as we multiply the Reuteri. In Europe we don’t have half and half and half and half is mentioned only to get creamy results, but it’s not needed as you can see in my examples of the yogurt

[@drgdfhg]

So people say that fatty milk is better. Doc said that basically any milk is good. But for greatest results going with any organic milk is the best.

[@helengren9349]

@@stacyjones4789 Use half 3,5% & half cream 30-40%. Boil it up if not pasteurized..let it cool before use...👍

[@TheSallyHit]

Why did you decide not to add Inulin?

[@makingcookingfixing]

Because I can't get it easily and its expensive.

[@gattamom]

@@makingcookingfixingYou caan get a big bag of oat fiber for reasonable cost.

[@makingcookingfixing]

@@gattamom Thank you

[@deirdrewalsh1134]

I think it is the inullin that is causing painful bloating.

[@danielalbuquerque3909]

Try acacia gum/fiber. Inulin is not good or recommend for those who have SIBO.

[@saraha.1422]

I'm also in Europe and I'm so bummed I can't find the right milk. What milk do you use? Thank you.

[@makingcookingfixing]

I am just using full cream milk, (Bio)

[@itstheluufamily]

Hi did you have any benefits by eating this yoghurt???

[@makingcookingfixing]

I don't really have any issues, and it's too early to tell. I am trying to see if I can lose some belly fat, i will definitely make a video in the future

[@markvocci5356]

I had an upset stomach after a short course of steroids and that is gone after 3days, also my acid reflux is gone.

[@makingcookingfixing]

@ that’s amazing! Which Reuteri brand are you using?

[@marinaponomareva9973]

Be careful this yoghurt maker is showing not correct temperature, i have the same one, so the gap is 5°C 😳It means you have to install 31°C and then in the end you will get correct temperature. You can check it by yourself via usual thermometer

[@stgy88]

Same problem here. I have to put 33° to have ~36.. with 36 I had 42 :/

[@makingcookingfixing]

Thank you, I have not checked yet, because my yogurt is coming out great.

[@salconswe9465]

@@marinaponomareva9973 I have the same type of yoghurt maker and the temperature is always 1,5-2 degrees lower than the setting, so it surely differs from each machine.

[@drdovfrommcruk8489]

What difference between ½ and ½, and the milk you used? Video a bit too drawn out

[@makingcookingfixing]

Sorry about that. I am in Europe and we dont have half and half. I thought it was half cream and half milk, but that is not true. I am now just using organic 3.8% milk only

[@AB4Jss]

Aren’t you checking your temperature? I think you can only achieve the higher or best count of l reuteri if you follow the right process.

[@makingcookingfixing]

Yes, 36 degrees celcius comes out right for me

[@MissPrissy6688]

I bought an extra set of 8 jars so I have continuous L-REUTERI yogurt.

[@makingcookingfixing]

Just like me! Excellent

[@LeeHill66]

what is bio milk?

[@makingcookingfixing]

In Europe they call organic milk Bio

[@44mickd]

Pretty sure you set it for 36 degrees for 36 hrs.

[@makingcookingfixing]

that is correct. 36 hours at 36C

[@renekukard9279]

What about insulin?

[@makingcookingfixing]

You mean Inulin? In this first video I did not have it yet, but now I add 1 tablespoon per 2 liters of milk

[@thislife1]

What does it taste like?

[@makingcookingfixing]

Just like any other yoghurt.

[@maxvinc]

The problem with this video its you don't start really with the beginning you start with a already made good yogurt ...... you need to make one with reuteri capsule before in first to show the complete process !

[@makingcookingfixing]

Yes, I know what you mean, and I mentioned it in the video, I said, check out my Shorts, where I show how I started my first batch. Thanks for watching, and do watch my L. Reuteri playlist please.

[@maxvinc]

​@@makingcookingfixing oh perfect a will check the shorts ! thx for answer

[@merylslabbert3570]

Apparently lots of people confusing " inulin" ( a starch) with " insulin" ( a hormone made in pancreas) ... no connection at all !!

[@makingcookingfixing]

Yes that's crazy how they make this connection.

[@boe1956]

The yogurt may look and taste great, but I don't think your process is creating many microbiomes. From my understanding the microbiomes grow during fermentation time with not just milk but fiber, like inulin, potato starch etc...If your not feeding them properly, then you won't end up with the high amount of microbiome Dr. Davis ended up with. This is the process he tested in the lab. If you test yours in a lab, I would bet your microbiome are way lower, unless your milk has some type of fiber in it?

[@makingcookingfixing]

You are absolutely right. In the mean time I am using one tablespoon of Inulin for the bacterial growth.

[@boe1956]

@@makingcookingfixing Are you sterilizing your mixing bowl, tools, spoons, pint glass cups your using in boiling water for at least 1 min, so you don't introduce any bad bacteria into your yogurt? They should be allowed to air dry, not use paper towels to dry or any cloth. The bacteria that is on things is there u cannot see it. Soap and water cleaning is not enough. jus saying, making this medicinal yogurt is like a science project..it pays to do things right..u will end up with a good count of microbiomes if you do the extra steps.

[@chavak3497]

What is Bio milk.?

[@makingcookingfixing]

Organic

[@lindaallen2412]

And as has been said missing key ingredient of insulin

[@makingcookingfixing]

correct

[@merylslabbert3570]

Insulin ?? ... definitely nothing to do with this ingredient .. inulin!

[@lindaallen2412]

@merylslabbert3570 ha ha sorry I just spelt it wrong

[@MsEva9470]

The insulin feds the bacteria ☹️

[@makingcookingfixing]

Yes, the yogurt can be made without it, but the Inulin will multiply the count of the L. Reuteri

[@teenermeener971]

Bio milk. Doesn't sound right.

[@makingcookingfixing]

Haha, you are right, but that's what they call it in Europe (from Biological)

[@BillPappas]

very unreliable machines i have the same but round....if i put 36 degrees in the dial ...it goes far beyond 42 degrees....after experimenting i use 30 degrees and i have 38 in the jars...inulin is very easy to get via scroutz.....milk UHT 1.5% i found today in my soupermarket Gountzidis....previously i used UHT from Lidl but they have only 3%. My today's second bacth came out solid since my first was separeated ...i will keep trying!!! i ordered L-GASSERI BRN17 and Bacilus coagulans GBI-30 6086 to experiment more..!!!

[@makingcookingfixing]

Very cool. I am using bio milk from Sklavenitis brand 3.8% Yes on Skroutz I ordered the inulin (it came from Bulgaria) Where did you order the Gasseri ? My machine works great.

[@LenkaSaratoga]

Sir, you’ve asked for likes. Let me give you a suggestion. As the KZbin creator, You might want to learn to EDIT your videos in order to eliminate unnecessary thumbing.

[@makingcookingfixing]

I am doing what I can, raw recording, no edits, I am showing it how it is, I am no TV producer

[@resnonverba3351]

Can you be SLOWER 😴

[@makingcookingfixing]

I am not sure what you mean. I document the topic and leave everything in.

[@merylslabbert3570]

If necessary to watch video at a slower pace ... why not adjust the settings ? ... very easy .

[@MrDavederave007]

Terrible video. You could of shortened it down to 1min and just be more informative. You are missing a lot of important advice and instructions.

[@makingcookingfixing]

Thanks. Sometimes I edit, sometimes I don't. My thinking is, people can always fast forward, this way, they see the full length of how long it takes to do the job.

[@MrDavederave007]

@makingcookingfixing At least you take criticism we'll 😅 I just found the video hard to watch and think it lacked explanation for people who have never made this before.

[@makingcookingfixing]

@ thanks. And I thought I did my best :-) Any tips to make it better are always welcome

[@renekukard9279]

What about insulin?

[@renekukard9279]

Inulin.

[@makingcookingfixing]

Yes, now that I found it, I am using one tablespoon per batch of 2 liters milk