🤍Homemade L. Reuteri **MAGIC** Yogurt

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@DrDavisInfiniteHealth Website: drdavisinfinitehealth.com
Dr. Davis on the Cultured Food Life Podcast talking all about L. Reuteri yogurt: • Podcast Episode 194: T...
Cultured Food Life Podcast L. Reuteri Q&A: • Podcast Episode 205: L...
Dr. Davis L. Reuteri Yogurt Recipe: drdavisinfinitehealth.com/201...
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BioGaia L-Reuteri Supplement to use as the first yogurt starter: amzn.to/3qUGrvV
MicroIngredients Inulin: amzn.to/3dG9qRb
Bob's Red Mill Potato Starch: amzn.to/3C8CY3g (this can be used in place of the inulin and it mixes in much more easily)
Silicone Sling for 6 or 8qt size Instant Pots: amzn.to/3Sqs8e8 (this is not the exact same brand as the one I have but, aside from color, it's nearly identical)
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#yogurt #lreuteri #siboyogurt #yogurt #healingsibo #wheatbelly #cultured #homemade #instapot #instantpotyogurt #keto #lowcarb #ketorecipes #lowcarbrecipes #recipes #instantpotrecipes

[@patriciahobbs2422]

I'm not reading all 245 comments (as of now) so someone else may have reported back to you already. I am making this yogurt now. I am using the Instant Pot using the yogurt setting (mine does not have adjustments for temperature). It's been about 21 hours now. I did heat up the half-and-half to 100 degrees to start. I am using a heavy ceramic bowl. I checked off and on for the first four hours and checked again before I went to bed. The temperature on the yogurt setting has maintained around 95.5 degrees. People might want to know that using the yogurt setting does not get up into those killing temps around 110. My Instant Pot is the "Duo Plus." The yogurt is definitely setting up at that temperature. I've made lots of the low-carb yogurt with FairLife and traditional bacterial cultures with the same Instant Pot Duo Plus.

[@IndigoNili]

That is wonderful! Yes, I believe fermenting in a secondary bowl (not in the liner itself) and not adding water to the liner is the key to keeping the actual yogurt temp down. I'm so glad this yogurt can be made with the regular yogurt setting on the IP! Thanks so much for sharing!

[@patriciahobbs2422]

No, you don’t need to do anything with the pressure valve.

[@mgd1345]

@@patriciahobbs2422 thank you.

[@mgd1345]

Sorry, just one more question. You are using the normal setting right?

[@patriciahobbs2422]

Yes, but temperatures this low would not build up any pressure, so either way is fine.

[@cachi-7878]

@12:56, here’s a tip for you- you need to add water to the bottom of your insta-pot so that it covers maybe half of your container where the yogurt is in or even all the way to the top. Air is an insulant, i.e., it does not conduct heat or cold well. By adding water, which is a better conductor of heat, you will be able to set the temperature exactly at the level you desire.

[@lalareal180]

Why not just use the sous vide function on the ip pro instead? I have tried the water on bottom with jars, and the timer starts before the water is even close to the temp needed.

[@cerealnana]

I gave yogurt with this strain in it to my kid with autism about 14 years ago and it was practically a miracle! Didn't cure it, but helped him with his speech and motor skills.

[@carmijok1]

I am very interested in this aspect! Do you still use it? How much did he eat of it every day? How often did you make it?

[@cerealnana]

I got it in Canada and we moved away in 2013. By that point we had switched him to standard Probiotics. He is 18 now and just started uni(we are now in the UK) and has been having anxiety and OCD issues. I showed him this video and he wants us to make the yoghurt. We bought the ingredients and will be making it this weekend. He used to have just a couple spoonfuls a day, but he was very little at the time. The stuff we got was quite chalky and we were told we could add it to regular yoghurt with honey, which is what we did.

[@chuckylamb4398]

@@cerealnana we don’t have half and half in uk so I use single cream which you have to heat to just under a boil for 10 mins first. The first batch from the tablets separates a lot but if you use it to make subsequent batches it is thick tart and creamy. I love it and my skin is better , no longer constipated and I sleep better. Good luck 🤞

[@ummadam9608]

God bless you!

[@sagapoetic8990]

@@chuckylamb4398 Hello, Im in the US -- what do you mean by 'single cream'? Im not sure the US equivalent. Thank you.

[@danielwells2569]

I have Essential Tremors and after three days of ingesting the yogurt, my hands are more stable and I was able to hand write a sentence legibly - something I have been unable to do for years. I can't explain why this has occurred but it has so I am thrilled to continue its use!

[@rebecaa.8543]

wow that's amazing .... do you notice a difference after 1 month??

[@user-rt8oz8nz9z]

given the current situation, i'm surprised that you did'nt scream "Miracle, jesus lives." Neither would I, of course you could have endorsed the high wonderful sales of Dr Davis, products, excuse me L. Reuteri. I suspect that we both wonder.

[@marysmith309]

Daniel, rearrange the gs224 phenotype. You probably have it and so produce low levels of BH4 and subsequent dopamine levels. Low dopamine is a cause of essential tremors. L. Reuteri which is used to culture this yogurt produces BH4 so when you consume this yogurt you are supplementing insufficient BH4 and improving dopamine levels and tremors reduce. Lots of good info about the gs224 phenotype out there.

[@glowlight3791]

@@marysmith309can you point me where to read more about this link to essential tremors

[@kalbic]

A tip, IF you aren't seeing any change in the milk after 10 hours add another three pills to it. It's not uncommon that half or more of these pills are sterile. My last bottle only had a couple pills that were good. What I have been doing is using small pickling jars in my yogurt maker. I add one cup of milk and one tablet to each jars (I can fit four). I do this to see which will grow and which don't. If I get growth I keep that as my starter for a large batch this way I don't waste a large batch of milk trying to get lucky with a active pill.

[@NateB]

Half sterile? Wow. Is there a better provider of L. Reuteri that we can use?

[@kantarion2001]

I think that one pill for one glass of milk is too little, maybe that's why your fermentations don't work. Try two or three pills per glass of milk from the start.

[@MyChilepepper]

@@NateBtry baby gerber Good Start l. Reuterii. I think Target or CVS stock it. I got mine from our local grocery store baby isle.

[@rebelgurl7948]

10 pills 4 cups of half and half 2 tablespoons of inulin is the recipe. The first time I made it my yogurt did not solidify until 24 hrs later

[@user-rt8oz8nz9z]

The spelling is "scam, "in case you wonder

[@PursuingHeaven]

As someone who has done a lot of fermentation in the past I can tell you that it is always good to go back and reinoculated with the pure strain about every 5th batch to ensure you have a pure strain. If you notice changes in taste, texture, smell and color that is your signal to start over. No matter what you do you are going to get contaminates in it, that is just the nature of fermentation. Also I am going to be honest, I personally for the sake of being sensitive to inulin would just use real sugar or pasteurized honey to feed the culture (especially if you use coconut milk which DOES work with the right brand). Basic science teaches that the sugar is metabolized during the fermentation process but learning to balance the amount is the key. Blood sugar test's will confirm if the sugar is fermenting.

[@Eman-bx1yb]

What culture works for coconut milk?

[@Eman-bx1yb]

I use a mesophilic culture from positively probiotic and use half and half. Can you freeze a the yogurt to use as a starter for later? I always wondered about this bc sometimes i hate to have to keep making it, especially when i travel..

[@mariecampos6923]

His recipe calls for prebiotic fiber to feed the L. Reuteri, he reccomends inulin or potato starch.

[@mathfaster]

@@Eman-bx1yb Yes, you can freeze the yogurt. I've done this many many times. Use an ice cube tray with a cover to portion out the yogurt you are going to freeze. You only need about 2 Tbsp to inoculate a new batch of yogurt.

[@reviewquran5050]

@@mathfaster thank you!

[@gutmicrobiomequeen]

BioGaia is a very talented pair of probiotics! The stuff he talks about makes it sound a little woo-woo, though, IMO 🤣. Thankfully, we have many human clinical trials with these two bacteria and they're been shown to: 1. Reduce menthane levels (this is one of the three gases produced by SIBO!) 2. Alleviate constipation (likely bc of the methane thing) 3. Help eradicate H pylori (a bacteria that can infect the stomach) 4. Boost and modulate the immune system (Among other things)

[@IndigoNili]

Totally agree about the woo-woo! Apparently this yogurt will single handedly bring about world peace. 😂 I'd just settle for a tasty yogurt that my gut will tolerate! Love your channel! I've learned a ton from you on my journey to get rid of my SIBO! ❤️

Which BioGaia products exactly please? This one in video? I have methane SIBO :(

[@angelacross2216]

L Reuteri was used in a study long ago for calming baby colic. Apparently babies get colic the same number of days after they are born no matter what their gestational age at birth. This indicates an environmental cause on gut discomfort . Various different probiotics were tested and l reuteri was the one that made a difference.

[@Godwinpounds4333]

Hello how are you doing?

[@proudgrandma138]

Very interesting. Im glad none of my babies got colic!

[@MegaWilson82]

L. Reuteri used to be present in mothers’ breast milk decades ago (possible 1970’s) but not anymore. Possibly linked to the increased use of anti-biotics since that time.

[@NateB]

Which study? Do you remember the name?

[@angelacross2216]

@@NateB , sorry Nate, I do not remember anything more about the study. It was probably from the journal Birth, Issues in Perinatal Care. I stopped practicing 20+ years ago so before then. I do remember going to the local health-food store and finding that they actually sold a probiotic with L Reuteri, so including that info in my postpartum package.

[@tatteredangel5884]

I mixed 1Tbsp Kroger unflavored kefir w/l-reuteri in it and 1Tbsp. of a previous yogurt, in with 1qt. half & half and 2 Tbsp. of Inulin in my IP and poured it into 24oz mason jars. I added 2 cups H2O to the IP and set it on the Sous Vide @ 100 degrees for the 36 hours. The temp stayed constant. It made a nice creamy thick 'yogurt' with no separation of ingredients. This is my very first try at making this. Being I used kefir instead of the tablets, as I have them on order, I may have made a kefir but whatever it may be, is good 👍. It has Reuteri among other 'bugs' in it. I hope when I make it with the reuteri tablets, the results will be mirrored. Thanx for all your info on how to make it and why to make it, Indigo🎉.

[@dr.abduljabbar2269]

Are you sure that L.reuteri would have survived or multiplied to form sufficient CFUs with Kefir?

[@freedomacreshomestead3723]

This looks amazing! Can't wait to make some and try it out.

[@gerigriggs7824]

Dr. Davis definately is the OG. As a matter of fact, he was my Doctor when we lived in Milwaukee. He gives the best advice, albeit many people don't like the truth he has to offer.

[@1Hope4All]

That's the only way I like it. Full honest truth!

[@jh4675]

He's fabulous with his Inner Circle Forum, where he often personally helps review our labs and gives opinions on next health steps, and with his Wednesday Live Video Meetups on Zoom where we often have guest speakers and then can ask him anything! What doctors spend so much time assisting us?!

[@gladysobrien1055]

@@jh4675 I will consider joining…. What is the cost? Glad🇨🇦Toronto

[@MsTruthSeekr1]

Is he still practicing in Milwaukee?

[@madbrit100]

Looks delicious, I also will be making this soon from your video. Thank you!

[@inglis7086]

I am excited to watch you do this and look forward to hearing of any results for you

[@anniej7344]

I just made some yoghurt to see how it goes before I order my L.Ruteri from the US. I want to be sure that it works well, and I want to share with all of you who have an INSTANT POT DUO that I kept a check on the temperature on the YOGHURT SETTING NORMAL for 6 hours. The temp didn't go above 98.8. I checked it periodically and was satisfied that the temp was safe. PHEW! Hope this helps some of you. And thanks for all the help I've found here too! 🥰

[@stevengalentine-mv1ut]

How do you move it from normal to more or less on the Duo ??

[@anniej7344]

If you push the YOGHURT BUTTON once, you'll begin a normal process after a few beeps. If you press the yoghurt button again, it switches to High, Low and Normal settings. Hope this helps. @@stevengalentine-mv1ut

[@robinschroth7413]

So do you use the Normal or Low setting?

[@stevengalentine-mv1ut]

@@anniej7344 thx. We figured out that low stays 92 - 94, and normal around 104. What to do.....hard to keep it at 100.

[@anniej7344]

@stevengalentine-mv1ut If you read the following post, the poster mentions that at up around 110 is the killing temp. I hope that's true, otherwise, I might have a problem. I also read that submersing your container in water helps keep an even, slightly lower temp for the yoghurt. Good luck with your culture!

[@rachelfeehan4416]

We love this yogurt! It takes a while to ferment, but it's easy to make!

[@Rocketscientist66]

Love Dr. Davis!! Bought 2 of his books

[@horskin]

You've made me start missing my L Reuteri yogurt. I followed Dr. Davis for a couple of years and made the yogurt for over a year of that time. I never had to use new starter tablets since I dumped my yogurt into a yogurt strainer from Amazon and saved the whey in ice cubes in a plastic bag in the freezer to use as future starter. (The carbs are mostly all in the whey anyway). I prefer the Greek style of yogurt so that method worked great for me. I also made most all of the other strains he used too. Each one has special properties. I used a sous vide and it worked great at bringing the mixture to temperature and keeping it there.

[@Metqa]

Whoa, sous vide makes so much sense. Thanks. I've got 3 different yogurt incubators, one being my trusty Styrofoam cooler.

[@rocknbutterfly1143]

Can you please share which sous vide brand & model you use? I bought a bonsenkitchen & walked into see the reading at 155°. Totally unreliable. Thank you.

[@MM-oc3sb]

Hi, do you put it into the strainer after the 36 hour fermentation time and then refrigerate for 12 hours in the strainer, or to you strain it after the 12 hour refrigeration time - and then how much additional time would be for straining? Thank you for your help.

[@SuziesCornerInLove]

Hey, I was wondering abbitt using sous vide.

[@YeshuaKingMessiah]

@@MM-oc3sb strain after chilling well Otherwise it comes thru the filter!

[@garthwunsch]

I’ve made regular yogurt for years, but at 78 I’ve developed a lactose intolerance. Happy to find I can use coconut milk instead. I use my large Excalibur dehydrator as a fermentation chamber. Has full temp control. And I’ve begun exploring healing of lactose issue with my homeopath! Started seeing her 13 years ago. I’ve gone from a wreck to health, no longer requiring any medication.

[@bernhardreknes9743]

Hi Garth, you can use lactose free milk. The result will be the same.

[@NessaRossini...]

I make yogurt with Walmart lactose free whole milk and it turns out great every time. No lactose issues after eating it.

[@bensherman9126]

I'm lactose intolerant as well. even butter makes me react. However I have no issues consuming this yogurt. I think the long ferment removed all the casein and lactose for me.

[@SH-jg5zq]

After 36 hours no lactose remains….that’s the point

[@alexandriapottery]

Which modem Excalibur do you have? Mine only goes down to 105 degrees:(

[@goodnewsketo178]

Thank you so much for sharing this! I will definitely be making some! 😌 ❤️💙💜 ~Lana

[@dorriejunior4426]

Thanks so much for this video. I love homemade yogurt so that I can try one with such specific health benefits is exciting!

[@Mr-Raoui]

I know a lot of people are eating their yogurt out of the bowl or jar. When you do this you are putting the bacteria from your mouth in the bowl which may compete with the reuteri. It's better to put the yogurt in a separate bowl when eating.

[@judyduran2306]

I ordered the stuff for this and I will be making it. With all those possible benefits, why not? I love yogurt anyway. 💙🦋💙

[@kellysnavely7903]

You’re glowing and look so healthy! Thx for your videos

[@barrycrump6189]

That was a first-class tutorial. Thank you.

[@critter4004]

Great video Nili!! I'm battling the same condition. Been quite miserable all year but seeing great improvements by starting Carnivore on July 25th. Wondering if you use the silicone sling when you made it in the big jars? 🤔

[@dawnjordan8444]

Thank you! That second batch looks so good!!! It's beautiful!

[@hpb19]

That looks delicious !

[@stinalewis7190]

Thanks for sharing this!!!

[@Godwinpounds4333]

Hi stina how are you. Greetings from California. Look delicious, Hope you’re safe from the covid. Have a good week and stay safe 😃😘 Scott

[@urielwong]

Nice, I do this with sous vide. 👍👍🙏

[@candacekerr4139]

I ordered everything for this and will make it soon. So glad that you are making it.

[@NateB]

How did it turn out?

[@hazelfox5613]

This is so interesting. I’ve bought the Bio Gaia, just waiting for it to arrive. Thank you for your clear explanation.

[@cw1626]

I love making yogurt in my Instant Pot. I look forward to trying this one once the starter comes. Thank you. Nili.

[@paolamolinari364]

I love making homemade yogurt. Yours came out awesome! 🤩

[@Godwinpounds4333]

Hi Paola how are you. Greetings from California. Look delicious. Hope you’re safe from covid. Have a good week and stay safe 😃😘 Scott

[@Kmaczzz]

Thanks. This video is exactly what i was looking for covering everything i was interested in very well

[@user-xt5oe2gm5v]

Thank you!

[@maryroberts2586]

My first batch will be done in the morning, so excited to get this going!

[@maryroberts2586]

It looks great! Next batch started!😁

[@bridgetwilkins312]

Please let us know if you see positive results!

[@Bobbi-upnorth]

I love this stuff! I've made large batches twice and can't imagine being without it.

[@Godwinpounds4333]

Hi Bobbie how are you. Greetings from California. Look delicious. Hope you’re safe from covid. Have a good week and stay safe 😃😘 Scott

[@ImazABoss]

I just made my second batch and it came out perfectly!! This is heavenly stuff.

[@kellyalderfer6430]

Thank you for the LMNT coupon code in order to get a free sample! I ordered my variety pack today. Looking forward to getting my gut back in shape with this yogurt too!

[@patricia1564]

Thank you for showing step-by-step how to make this - I've been wanting to try this after hearing Dr. Davis, but felt too intimidated until I saw your demonstration. Thank you. 🙏

[@alanacreates]

THAT'S IT! I can't resist any longer! I apparently I DOOOOO "need" an instant pot! hahahhaa! you've convinced me! putting it on my christmas list... I hope Santa gets the message!

[@carnicavegirl7214]

Perfect timing to find this video I was just gonna order this product..

[@marlettaengland1513]

WOW! You did a fabulous job of explaining the process. You are very pleasant to listen to.

[@margaretfreeman6219]

I make mine in Mason jars in a water bath in instant pot. I put paper towels on top to absorb the moisture

[@terrydepin643]

Have been binge reading Dr. Davis, thank you. I have IBS with chronic diarrhea and praying the yogurt works. Modern medicine has done nothing for me and am desperate for something. Thank you again.

[@wgpbsb]

I also have chronic diarrhea and thought the same thing. I don't know anything about making yogurt but I'm eager to give it a go!

[@Orpilorp]

Hi! I have crohns disease, and I too have not been helped by modern medicine. And now I have sibo, so I really hope this helps me as well. I hope this helps with your IBS.

[@ummadam9608]

I would advise you to try the Gaps diet (in addition to this wonderful yogurt). Also consider taking anthelmintics.

[@1Hope4All]

@@ummadam9608 What is the gaps diet? Is it GAPS standing for something? If so, what does it stand for?

[@GearMaven]

Dr. Davis stresses that primarily his grain-free, sugar-free diet and the recommended supplements (not his, so no sales pitch) are the crux of restoring your body to health!! The yogurt THEN is primary for addressing symptoms that are revealed when body gets rid of bad stuff.

[@tubefreakmuva]

I'm doing this because of you and Donna. Thanks, godspeed in your recovery

[@homevalueglass3809]

Thank you. I have supplies on order. I have high hopes!

[@EverCassandra]

I make this, too. I've been using a sous vide. I also found that I could eat it by itself. I've never liked the taste of plain commercial yogurt, but this actually tastes good. LOL I still put stuff in it, tho.

[@bevbassett-peever2955]

I have been able to regulate the incubation temp for my yogurt perfectly by using my egg incubator. A rectangular glass pyrex fits in the incubator perfectly and I set the temp for 100 f.

[@sandraolsen6596]

Where do you buy something like that? What brand and size do you have or recommend? I have been making regular homemade yogurt by the gallon now want to do the L-Reuteri the SIBO YOGURT. I want to add several different prebiotics, and collagen and shark collagen with coral reef. Looking at all the different types and multiple benefits. Not sure yet when and how I am suppose to add the other strains in, so no other ones will die. If you have any knowledge about it that would be ever so helpful please and thank you very much for you input and suggestions. 🎉🎉😊😊😊

[@lenemariakowalczyk9777]

So cool🙌 Inspirational

[@Godwinpounds4333]

Hi lene how are you. Greetings from California. Look delicious, Hope you’re safe from the covid. Have a good week and stay safe 😃😘 Scott

[@juliedavitt1371]

Ok... just got my tablets and right away set it all up in my instant pot... might finally try my "hand me down" yogurt maker with 6 tiny jars... how fun!!!

[@HappyBeeTV-BeeHappy]

This the first time I ever seen anyone actually make yogurt in the insta pot. It came out great!

[@catieevelen2563]

I make regular yogurt in my mini insta pot but sounds like the temp gets too high for this particular probiotic so I am looking for an alternative…something where you can actually adjust the temp down.

[@cynthiabrosnan4539]

I made my second batch of yogurt using all heavy whipping cream. I had forgotten to save some of my first batch to inoculate the second, so I started from scratch. I used the non-adjustable yogurt setting on my new Instant Pot. I divided the batch into two jars and let it ferment for 36 hours. It came out perfect - heavy whipping cream creates a very thick, very rich yogurt with almost no whey. It is mild and very good plain, but if you want a very satisfying treat, mix in a tablespoon of Torani Sugar Free syrup - my favorite is Salted Caramel.

[@chuckylamb4398]

That sounds so good. I may try it with the full cream but do I have to bring it to almost boiling for 10 minutes first as I do with single cream? I live UK 🇬🇧 so we don’t have half and half

[@proudgrandma138]

I started making Kefir last summer using whole milk & in 2 mos gained 10lbs. Dairy makes me gain weight, it pains me bc I love dairy so much.

[@jh4675]

Doesn't Torani use Splenda in its sugar-free products? That is a gut disruptor and definitely wouldn't be considered a "safe" and "healthy" sugar alternative. You may wish to use fresh or frozen berries themselves, vanilla extract, or compliant keto granola for flavoring.

[@chuckylamb4398]

@@proudgrandma138 yes I also have to be careful of amounts!! I just can’t give up milk and I’m eating a low carb diet! Substitute milks just don’t do it for me

[@salemdog100]

@@chuckylamb4398 The dairy product (half-and-half, or cream, or heavy cream) needs to be "ultra pasturized." This means it is treated at higher temperatures to kill the natural microbes that are already in it. That way, the microbes you introduce (L. reuteri) don't have to compete with other microbes. In the USA, the milk/cream containers are labeled "ultra pasturized" or simply, "pasturized." If the dairy is simply "pasturized", then it still contains some living microbes; you should heat it on your stovetop. This will make it "ultra pasturized" and eliminate the existing microbes. Then allow it to cool to 100 Farenheit, before using your L.reuteri microbe to make yogurt.

[@winniegaston7747]

Very helpful!!

[@sherilynalexnder897]

Thanks so much for making this video. I'm def going to try this. I have a yogurt maker, but no instant pot, so I'll test the temp on the yogurt maker before I whip up a bqtch. Might have to put an Instant Pot on my Xmas list.

[@Inkling777]

To make my IP yogurt, I've been using Lifeway Kefir because it is widely available and contains "12 live & active probiotic cultures." I just checked and one of those is L Reuteri. Some of those looking for a source of it might give that product a try. I make the yogurt in 1-quart, wide-mouth mason jars, which just fit in my 6-quart IP pot surrounded by water. It only takes a couple of spoonfuls to add enough starter to the milk, so that 32-oz bottle of Kefir last a long time and I'm always assured of a fresh starter. And made in jars, there's no mess. The yogurt can go straight from my IP to the refrigerator.

[@auntyp2980]

How do you make yogurt from kefir?I consume lifeway kefir but didn't know I could make yogurt out of it

[@ArnobMD]

There are many different L Reuteri, the one u want is ATCC PTA 6475. Only Biogaia has it, and i believe it's patented.

[@bunsw2070]

You want specific strains. If the product doesn't specify the exact strain/strains that's because it's a cheap product. Otherwise they'd be bragging up a storm.

[@YeshuaKingMessiah]

I’ve used a Yogourmet since the 90s. Perfect, half a gallon at a time and can strain it if wished, after chilling. If u want, portion out after chilling to keep from getting oozy. We just make yogurt milk when it does that. Mix milk w/the oozy yogurt and drink up. Add a flavor if want.

[@user-xt5oe2gm5v]

Thank you.

[@RoseMary-gl4ee]

Thank you for your videos, it makes a huge difference to have the road paved ahead before making yoghurt for the first time!

[@fishingpinky3165]

Thank you so much. Your video made this process so simple. I cant find out the carb or nutrition content on this recipie. Does anyone know please? And THANK YOU for not having annoying background music while you talk like many youtubers do.

[@dorothygrierson2740]

Thank you so very much for this indigo. I have never been well with my tummy since having long covid . And I really do believe this will help me . Like you I make my own yoghurt only I use raw milk which helps me greatly . Love your channel.xx

[@jh4675]

Do ensure you are heating your raw milk to 180°F for 10 minutes and then cooling to at least 100° prior to using as you don't want any other microbes to reproduce exponentially with your reuteri.

[@viob1359]

I put mine in the oven with just the light on, and it kept it nice an warm

[@aprildawnsmith1820]

Ok I just got it into my instant pot! I hope it works out both in the pot and in my belly!!

[@jillhartman5650]

Use the whey to make new batches. I freeze it in 2 TBSP amounts in little baggies

[@iahelcathartesaura3887]

Subscribed! Clear, intelligent, explained in a warm personable yet not overly chatty distracting or confusing way! You are superb! A number of the health benefits on this list seem clearly to be because of the increasing serotonin from fermented dairy kefir and yogurt cultures imo 😊 YAY! OH! OXYTOCIN?! Wow.

[@TheDotDetective]

I disagree! She is overly chatty and she could have shown the ingredients list and then rambled on about each ingredient.

[@kj8142]

Two batches made and both are delicious!

[@codymaltzman945]

I started an anti oee as radiate program and that healed me

[@hal1168]

Ii worked! I ordered the starter tablets and used my sous vide immersion cooker to keep a water bath at 100 degrees for 36 hours. I put the half and half in 24 ounce Ball canning jars. I crushed the starter tablets in a stainless steel bowl, mixed in the milk, and portioned the mixture into the jars. I just took my first bite. It's the consistency of Greek yogurt with a mild taste and creamy texture. Delicious! Thank you for the wonderful recipe!

[@hal1168]

I totally forgot to add the inulin! Still worked.

[@ShannonSonriseFamilyFarm]

When I make cheese I use the whey from my homemade yogurt for culturing my cheeses. I think this would work for a mesophilic or a thermophilic. But would be interesting to see what flavours it would bring out in a cheese! And it would perhaps be a sibo friendly cheese!

[@lolasmythepinkerton]

Great video!

[@patem9762]

That looks great

[@Godwinpounds4333]

Hi Pat how are you. Greetings from California. Look delicious, Hope you’re safe from the covid. Have a good week and stay safe 😃😘 Scott

[@MiroBG359]

You do not need a starch to make yogurt. In fact, in Bulgaria and Greece we consider that an adulterated yogurt. Many don't even think of those as a yogurt at all. Also careful with inulin that has its own issues

[@GearMaven]

Needed for 36-hour yogurt in order to provide food specifically for L.reuteri.

[@jodyjackson5475]

Pottengers Human latest video says inulin is not needed because lactose feeds it

[@Metqa]

You had me at yogurt! I used to make my own, but fell out if the routine. I also used to make milk kefir, kombucha, and want to try kimchi, rice bran pickles, and other fermented foods. I made large batches using a Styrofoam cooler filled with warm water to hold the inoculated jars of milk,, and a digital alarm thermometer. I only had to add warm water occasionally keep the water around the jars at the right temp for several hours, even overnight to the next day.

[@proudgrandma138]

Pro biotics can mess up your gut if you eat too many. Now I have SIBO, its so painful & cannot eat any pro biotics till I get rid of it.

[@gladysobrien1055]

@@proudgrandma138 Doesn’t L. Reuteri solve SIBO problem?

[@CookieCreamOreo]

Hi. I’m sorry you are dealing with health issues. However, I’m thankful that you’re sharing your journey with us. I think many people deal with stomach issues and don’t know what it can be or what to do because so many doctors just dismiss the symptoms. I’m hoping you can heal yourself and help many others along the way. I heard you mention in another video that you’re also making another SIBO yogurt recommended by Dr. Davis. Will you share that one with us please? I’m learning a lot watching you. I’m hoping to help my husband heal his stomach issues. We’re going to buy the AIRE and start from there.

[@sofializzy4519]

I have a cosiri pressure cooker with a yogurt function which I never thought I'd use..... but lower carb yogurt and a bacteria strain I've never seen in commercial yogurt..... I'm sure going to be trying this. I LOVE tzatziki but I think it has more carbs than my body likes so gonna be trying that as well! Thank you so much!

[@johnfitch8698]

I made my first batch and it came out perfectly smooth, stiff, and creamy. Horizon Ultra pasteurized organic half and half, Bio Gaia tablets, and Inulin powder. I added just slightly more Inulin than the 2 tablespoons since I read that suggestion somewhere. I just mixed it it the stainless steel insta pot insert, set to warm, custom, 104 (lowest setting on mine) and 36 hours. Cover with plastic wrap and stick in the fridge for 12 hours, then strain off the whey liquid that was under the yogurt. I checked the temperature a couple of times and it was around 106.5, hotter than needed, but not so hot as to kill the bacteria.

[@bcaldwell3849]

I don’t have an instant pot, but it looks like you could fit several quart jars in it. At least three perhaps? Since I don’t like the method of scalding milk on the stovetop, I pour my milk into quart mason jars-4 at a time fits my 6-qt Dutch oven. I place a round wire rack in the bottom to protect the glass jars. Fill the jars with milk, then pour water into the pot-about 3/4 up the side of the jars, loosely cover with lids, and turn the heat to medium high. For my preferences it takes about 40 minutes to reach temperature (the fresh milk inside the jars). For me, since I’m using *raw* milk (not necessary), the temperature zone is 180°F. (I have to kill the bacteria and enzymes that’s in the milk before adding my own culture). So when milk temperature is reached, I pull the jars out of the water bath to let them slowly cool (108°-112°). The cooldown takes about 2 hrs, but I start checking temperature after an hour and every 15 minutes. Then add my culture. It’s at this point that I would use my instant pot-if I had one. I incubate my jars inside my Excalibur dehydrator. There’s plenty of room. 105°-110° works for me and my culture. But I can see, with a lengthy fermentation schedule, the 100°F makes sense. I’ve never experimented with L reuteri, but I’m motivated to try. The point is mason jars. The jars make heating milk so much easier. No sticking or scorched pots. The vertical shape of the jars use less horizontal space inside a pot so more can be made at the same time, and take up less real estate on the refrigerator shelves. Hope this water bath with jars tip is helpful to someone.

[@donnazavitz1095]

That’s a great idea! Thank you

[@1Hope4All]

I don't understand how anyone could scald milk if the heat is on low, you're stirring and watching it. I never scald milk. I just pour the milk in a pot and heat on low. It never scalds.

[@bcaldwell3849]

@@1Hope4All The point is simplicity. I’m busy. I don’t want to babysit the pot, stirring and watching. I pour my milk in the jars, add water, turn on the stove and set the timer. I know how long it takes my electric stove setting to reach precise temperature. Then take the jars out of the water bath, cooldown, add culture, and incubate. Perfect every time and no fancy equipment required. I just happen to have a roomy dehydrator, so I use it. It works FOR ME. No muss, no fuss.

[@sandraolsen6596]

​. I culture my milk in a 6 quart crock pot. 1 gallon at a time works perfectly!!😊😊😊 I have the excallabor dehydrator which Is very nice for this. I have done it makes perfect beautiful yogurt! ❤❤😊😊 I have had concerns at times worrying about the weight and for it to crack. I have also use a large cooler bag with a towel wrapped around the jars with a adjustable heating pad on the .lowest setting and zipped it closed. Works perfectly, especially in the hot summer and freezing temperatures to regulate it. But it doesn't heat my house up especially in the summer.❤ 🎉 🎉 😊😊😊😊 PS. Goodwill has 1 gallon jars brand new to buy for $ 6.99. They actually look small like it doesn't hold a gallon compared to our milk gallon size in the store , but it holds a perfect gallon in it. It's shorter and stores beautifully on other shelves in the refrigerator. I bought up all in 1 store so I can make more yogurt before my 1 jar runs out. And to put other dry foods in them for storage so bugs and mice can't get Into the jars. Very extra large opening at the mouth. Perfect also for fermenting and cleaning them. Check them out and ask a worker, it is their own goodwill product. Love, love them😊😊😊😊💜💚💖💙💟❤👍👍👌👌🤘🤘 I am from Wisconsin Rapids, Wisconsin USA

[@jbob1548]

Will you do a followup video to this please showing how you have streamlined the process, how you do it (still in mason jars?) using the starter ....

[@Tealeafsong]

Iwil try this. thanks

[@renate6781]

I just made another batch of the L.Reuteri *Yogurt* using the curds and whey from the first batch. I did use Inulin instead of the Potato Starch and this batch turned out SUPER! It is sooo good tasting and creamy, although I did have a bit of whey still. I'm ready to make another batch tomorrow using two tablespoons of the yogurt which I just made. I am very happy how it all turned out. Thank you Nili, for all the information and work you do!

[@zachary813]

I love it too, but it raises my BP. Anyone else have that problem?

[@wanderingal]

I made this for a while about 4 years ago. I got lazy and went back to making kefir, but I'm going to start making this again. Just ordered my products

[@Godwinpounds4333]

Hi Diane how are you. Greetings from California. Look delicious 😋. Hope you’re safe from covid. Have a good week and stay safe 😃😘 Scott

[@dianedoherty3655]

I also put a splash of LifeWay kefir( also has a different strain of L-Reuteri)

[@inthevortex-de1rh]

Great video! Excellent explanation. Demo starts min 5.10

[@zanth07]

I know I'm super late to this party 🤣, but we're friends here, so no judgement! I have a lot of gut issues (my Gastroenterologist calls it IBS), and I make "regular yogurt" using 2KK's high fat instant pot recipe. Reading all the beneficial effects of L. Reuteri, I wanted to try it, but not at the expense of buying a new instant pot, food dehydrator or proofing appliance. I started researching and reading a lot of the comments, ordered the bacteria and made my 1st batch. It was a complete failure, I think I may have made spoiled half & half 🤣 (I tried using my instant pot with the sealing ring removed, the mixture in mason jars and no water added to the pot). Back to researching, stumbled upon Sous Vide method. I put the bacteria/inulin/half & half mixture in 2 mason jars, completely submerge them in water, cover with a silicone cover, then again with foil to try to keep the warmth in the container, then set my sous vide for 104 degrees, 36 hours. When it was done, I was terrified of it, but ate some after it refrigerated and drained some of the whey. I told my SO if I got really sick to take a sample of the "yogurt" with him when he took me to the hospital 🤣🤣. I didn't get sick! As others have mentioned, the consistency was a bit weird, kind of very small curd cottage cheese like. I wasn't so sure how I felt about the flavor, as it is different than traditional Greek yogurt. I had a couple more servings, mixing with the other yogurt I make and protein powders. I took about 2/3 of the batch and separated out into starters, froze most of them, then used 1 of the starters to make a new batch. This batch is amazing, thick, creamy, no small curds and very mild tasting. I've already noticed some improvement, but I'm not sure if the improvement is just a coincidence, as the IBS does tend to ebb and flow. So, TLDR, going to make using Sous Vide, 1st batch will be separated out for starters.

[@abinco5]

I used a Sous Vide too but was told by someone who makes and sells, to cook the half and half first low boil for 10 min then cool to 100 degrees then mixed the inulin and culture which we had some of her yogurt. Came out just like hers! Cooked at 100 degrees for 36 hrs. My sous vide turned off due to the water level dropping. I need to add more water next time and find a rack to elevate my jars. I also cooked with loose lids. When done, wiped condensation from the inside jars and lids and loose lid in fridge then once chilled tight lid. She said to use the yogurt culture you must do within 10 days

[@abinco5]

I also whisked when I boiled the half and half so not to burn and I whisked the cultures too. It states not to blend but to whisk

[@trishwfulton6981]

BTW you can turn the sound off on your pot. I think on your model, you just push and hold the dial for about 5 seconds and follow the prompts. Hope this helps.

[@roseannehebert3682]

Thank you

[@LydiaWhitmer-ou9kd]

Nice to meet U I’m in Springfield Or, Luv the video ❤

[@JKSaabh]

I used Half & Half for my first batch and a 50-50 mix of H&H and Heavy Whipping Cream. Both versions turned out delicious.

[@NateB]

Did you get organic versions of those?

[@jemsmom97]

Hi Nili, I can’t change the temperature when using the yogurt setting but I did a test using my sous vide button with half a pot of water set at 100° for eight hours and after that time the water was still at 100°, well a little lower maybe 98. Using the sous vide button I can set the time to 36 hours. I’m wondering if you know of anyone who made the L reuteri yogurt this way. I’m thinking I could try either putting canning jars in a water bath or making it straight in the pot but I think I’ll try the jars first, that is unless I hear back from you that you know of others who have tried this and it doesn’t work. I just can’t afford to waste ingredients but I have a feeling this may work!

[@alansawesomeketoworld4612]

I need to try an make yogurt. Never made it before

[@itneedsmorecowbell1]

I have been making this yogurt for about a year now and have had great success!! I love it! I have a question with the batch that finished today. I used a new batch of capsules of L. reuteri and it turned out very thick and gooey kind of like toothpaste, without any whey. I used half and half, inulin and L. reuteri capsules according to Dr. Davis recipe and used my IP for 40 hours as my instant pot goes up to 96.4. I have done this many times before but never gotten a goey result with uniform toothpaste like consistancy. It tastes OK and smells like yogurt but the gooey feel is strange and no whey at all. Anyone else get results like this?? What did I do wrong?

[@map8126]

Hello! Tried your L Reuteri yogurt recipe. Quite tasty but what was even better my husband who has had significant gut issues now for years especially bloating from onion and garlic tried it last night after eating some sausage and bloating. It made a massive difference and experiencing bloat. It work awesome. Reduced the gas and discomfort. Cray but his stomach is flat today. Wow. Thanks so much for sharing!

[@IndigoNili]

Amazing!! 🤩 Thanks for sharing! ❤️

[@user-rt8oz8nz9z]

I am glad to hear that it worked. I am somewhat skeptical. Mostly positive reports.

[@hildachacon001]

I have been making my yogurt in the instant pot for a few years now and maintain the temp at 107• with great success each time. Nice video recipe! 👍🏼😉

[@1Hope4All]

But this one needs to be maintained at 100°. The yogurt you make, is it with the L. Reuteri bacteria? Dr. Davis says not to go over 110° and that 107° is getting very close to the 110°. I wouldn't chance it at 107°. I've seen people keep it at 104°.

[@akquicksilver]

Thanks Indigo. Your directions are always so spot on with great attention to detail. (I'm OCD too). Just started my first batch tonight using my Sous Vide made by InstantPot. The temp control is super accurate.

[@lostlove3392]

You don't have OCD

[@saveyourselves5923]

This looks amazing! I'm so gonna try this! Can I use any l.reuteri tablet, such as pure capsules? Only one I can find.

[@cynthiabrosnan4539]

I made this recipe using heavy whipping cream. It is great 👍 It has a small amount of whey but no problem. Smooth and mild. Carbs really matter in my world, so after putting the recipe in Chronometer using HWC and then Half and Half, I went with HWC. 1/2 cup serving HWC has about 4.5 carbs. Half and Half has about 7.8 carbs per 1/2 cup serving. I have a brand new Instant Pot, so there is a yogurt button but no way to adjust the temperature. I used a glass bowl and the silicone sling pre-heating the pot. It came out great. PLAN that 36 hour ending 🤣 4am ending was not a good plan🤪

[@rocknbutterfly1143]

Lol … me too! 🛌

[@nutsforthebeach]

I read that the yogurt setting on an instant pot that doesn't have the adjustable temp runs at 111°F.

[@abinco5]

I thought Dr Davis or something I read not heavy whipping cream

[@cynthiabrosnan4539]

@@abinco5 I like the texture of the HWC much better than any other milk product. With keto, I need the high fat and need the lower carb count. It is so smooth and mild that I eat it right out of the jar. Gotta tweak those recipes 😋

[@felipejotz7054]

@@cynthiabrosnan4539hi Cynthia, do you mix HWC with milk or just by itself? Another question, I’m using for constipation relief, have you noticed any difference in bowel movements? TIA

[@ladyfarrier5949]

Here's the instructions they give for turning off the beeping you don't like... While the unit is in standby mode (OFF), press and hold the dial for 5 seconds. When the temperature unit flashes, press the dial to go to the sound field. When the sound icon flashes, turn the dial to toggle the sound on and off, then press Start to save the change. Please be advised that audible safety and error message alerts cannot be turned off.

[@cynthiaorcyashipman4237]

I make a double recipe directly in the metal container of the Instatpot. I have done this in a 3 quart and a 8 quart. I use the SOUS VIDE setting on the cheeper instantpot which gives me 100 degrees for 36 hours. I find it better to stir half way through. I have been doing this for a couple of years and it works great with less dishes and futzing .

[@mendy5453]

My yogurt finished it’s 36 hours last night at midnight and I just had some! Thick, creamy and delicious!

[@22ERICSHELLY]

Thanks! May Jesus continue to bless you and your family