L. Reuteri Yogurt | Best Kefir Alternative for Gut Health

[@jn1k203]

For any one asking the yoghurt maker he is using is sold under the brand name Davis & Waddell Yoghurt Maker/Fermenter 2 in 1 in Australia, can be bought for around $60.00 AUD.

[@mytube-10]

Finally a video that gets right to the point and is fast! Thank you!💖

[@pegz.3959]

Thanks for the video! You will get no separation when you use some of that first batch to make the second. With subsequent batches the microbe count can go down so I make a batch from the tablets and freeze multiple 2 TBS amounts as starter for next batches. When I am out of that, I begin again with tablets!

[@raquelt5342]

What a great idea! I wasn’t sure if freezing it would compromise it at all

[@starrebornalpha]

@@raquelt5342 freezing does compromise the bacteria and reduces their lives -- not sure why they're saying subsequent batches reduces the count, I don't think this is true.

[@ron2368]

How would you know the count goes down?

[@howtogetoutofbabylon8978]

He didn't explain why use tablets and take out the time to crush them up in 10 minutes one capsule that's what everybody else does... Or just get the mix powder

[@bachempenius]

Good tip.

[@peacekeepermoe]

According to Dr William Davis' blog they are saying this, it looks like they are recommending to use BioGaia Osfortis because it contains ONLY the ‘6475 strain of L. Reuteri, which is the most beneficial strain: "That probiotic actually is a BioGaia organism that is also in the Gastrus product, but it is the DSM 17938 strain, which is presently thought to confer far fewer benefits of interest than the ATCC PTA 6475 strain. Dr. Davis has recently been recommending using the BioGaia Osfortis product as starter, as it contains only the ‘6475 strain, and 25-50× more of it per unit than Gastrus. The ‘17938 strain will make a yogurt, but don’t have high expectations for it."

[@ooohlaa13]

oh no I just bought the gastric variety and not cheap, did not know darn$$$

[@fotoalive]

Osfortis you can buy 60 tablette only need one to start remake 10 time..... More.... with previous batch... So pill Will Last long time.. Best thing you can buy iherb u.s délivrés worldwide Im in Canada could not find it a where else

[@ooohlaa13]

@@fotoalive thank u just bought the gastrus one from amazon so will try that and then buy the osfortis since mine is not returnablebutj cannot believe you only need ONE? I am not yet informed enough need to study process a bit more

[@fotoalive]

@@ooohlaa13 We are all new at this , buy the Book Super gut ,it has all the recepies and links, also I will buy luvele machine I think is the Best ...back order right now ....to make this yogurt right ! other devices not ideal to maintain the exact temperature crucial in multiplying the proboitics ! Great investment for better health 😁

[@DuskDreams81]

I did the samething lol​@@ooohlaa13

[@castten]

What brand yogurt maker is that? You use a regular quart size mason jar?

[@robertsvideos8702]

I've been making this yogurt for more than a year and it's great. Very good health benefits. I had a few failed batches recently which had almost no taste after using my well practised method that worked great before. Eventually I worked out the quantity of L Reuteri in the BIOGAIA tablets varies a lot with some of them having almost no L Reuteri so it did not matter how much I tried these batches would not work. Fortunately I had some nice tart L Reuteri yogurt in my fridge from earlier batches which I then used as seed for more yummy tart yogurt. It appears that the manufacturing process of the tablets is inconsistent with some tablets having such a low culture count the result after 36 or even 42 hours was just tasteless and flat.

[@Takumawakanda]

interesting .. i make mine in an instapot i make 4 jars full but gonna aim for 6 jars theres so much realestate in the big instapot and im gonna start adding half a cup or a full small cup to a protein shake .. i just started making it last month i love it so much ..i was so scared if i messed up the first time last month but nope its good and this month is perfect now by using the last cup of last months as a starter it just boosted everything .. making fermented foods is so fun i make sour dough bread with my own flour mix i came up with and then attempted to make Kombutcha but failed miserably on that haha i used a different type of sugar for the Scoby instead of just using the usual sugar that was used to make it so i messed up bad but owell its trail and error with this stuff and super fun i'll try again next month

[@annemienpage827]

​@@Takumawakandaplease give us your sourdough recipe

[@2A4BDGV]

I've always been happy with cultures from Cultured Food Life. I'm waiting on my order of L Reuteri, but I expect it will be the same great quality.

[@SHGmail-rj2tj]

The good doctor says sour dough breads are as bad for you as wheat unfortunately.

[@ooohlaa13]

@@Takumawakanda I have the 8 quart instant pot, can you tell me what you set it at to achieve the approx 99 degrees or so? I will test mine too but would love to know your format as a starting point. Do you do the full 36 hours as well with ip? Thanx for any help feedback.

[@TrueSelfWalkAway]

I made my yogurt in hot tub. It is perfect temp. And already paying to heat it up. Love the Biogaia tablets with 1/2 & 1/2.

[@supernova1976]

Hot tub?

[@TrueSelfWalkAway]

@@supernova1976 giant container of 98°F water. So I made yogurt in large jars floating in tub. It worked. 36 hrs. Self stirring.

[@supernova1976]

@@TrueSelfWalkAway I thought it was like Jacuzzi or a bath 😂 , thinking you making 100 gallons at a time .

[@TrueSelfWalkAway]

@@supernova1976 too messy

[@zorbubhatt8947]

You mean hot casserole?

[@Eagle783]

I have suffered this disease from 2019 when I have my endoscopy but from last year the condition was worse I had frequently diarrhea and bloody stool ,I lost weight but since I started cabbage juice in August and cutting all fatty foods am now free, I went to check H-pylori it's now negative the only thing I want is how to maintain the weight cz to find these kefir and some yoghurt ingredients in my country it's not easy.Thanks so much Kenny for all your vedios now I have started exercises and I feel much relief,Rice and chicken in a small portion has been a best meal for two months now I have added banana and avocado smoothies and plain yoghurt

[@cghrios783]

What country are u from? You can make your own kefir and yogurt.

[@joelhernandez5941]

Don’t eat rice till you’re all the way good. Cauliflower rice is an awesome substitute

[@aubreysnyder9216]

Maker’s diet-that book is the ticket!

[@mamtabawa259]

Don’t eat avocados…. Worst in colitis

[@janiemanfucci6063]

@@aubreysnyder9216

[@debrah3681]

Love your channel, thanking you for your info as IBD is quite alienating to deal with. After fiddling with all kinds of makers and methods, I finally broke down and ordered a yogurt maker from Luvele which was around $100 but worth every penny. I use ultra pasteurized half and half and potato starch and set it to 100 degrees. Got info from Donna Schwenk cultured food life.

[@QUINTUSMAXIMUS]

How is the Luvele yoghurt maker?

[@quakerlyster]

Instant pot pro also works well, fully adjustable temperature. Only a little more expensive and can be used as a pressure cooker.

[@cghrios783]

@@quakerlyster which model? I was looking for one but the temperature goes only to 100 in the model that I saw. Thank you

[@adrianabarbulescu9270]

What kind of 100 degrees , F or C cause for the Ruteri purpose , 100C would be wrong , too high therefore would kill the beneficial bacteria .

[@debrah3681]

@ It is 100 in Fahrenheit measurement.

[@bubachkobubachkov5519]

I just spoke with an aunt of mine who worked many decades in a Bulgarian yoghurt institute. She told me two important things: - the best milk fermentation is when the milk is 3.5% fat. More fat than this makes the fermentation very hard and slow. - we should not use pasteurized milk, because they kill and the good bacteria in the milk. We have to pasteurize by ourselves shortly. This is valid for the fermentation when using lactobacillus bulgaricus, but think this is similar. Btw, it is interesting that the bulgarian bacteria requires 43 celsius(109-110F) for 4 hours.

[@chrisbrown2211]

That makes sense to use raw milk. Unfortunately most people can't get raw milk where they are.

[@newmennium]

You want to kill other bacteria because they will out compete L Reuteri which double very slowly.

[@blackhillsed4936]

@@bubachkobubachkov5519 There is no difference in pasteurizing yourself or someone else has done it. Why would this make a difference? Pasteurization kills all the bacteria either way.

[@imaginova88]

It doesnt matter that all bacteria is killed in the milk, because the whole point is to grow the added L.Reuteri bacteria, not whatever bacteria might be in unpasteurized milk.

[@blackhillsed4936]

@imaginova88 Exactly

[@jolanda9947]

i ended up with heavy butter crust on top when i used heavy cream , so i scooped it it up put in jar used the liquid to use for another batch but with half and half and the let over liquid it made a nice thick yoghurt

[@sarahsherwood6986]

The yogurt maker he is using seems to be available in Europe only. Davis & Waddell Electric Yoghurt Maker/Fermenter 2 in 1, 1.8L

[@QUINTUSMAXIMUS]

Luvele maker is supposed to be good. I just take the pills. I got sick last time I tried to make a 36 hour yogurt.

[@davidrutherford3345]

Yes found it at Lakeland and its a much cheaper alternative 😉 thanks.

[@michellelovejacobs1848]

​@@QUINTUSMAXIMUSdid you scald your milk first at a high enough temperature (180 farenheit) for long enough (10 to 20min) first? And was the incubation at the right temp (100 Fahrenheit) for the whole time? Bad bacteria will kill off the good bacteria if the temp is too low while intubating. Too high kills the good bacteria. And heating the milk to that vvv high temp for long enough kills the bad bacteria before you then cool it and add it to the L.Reuteri n inulin mix.

[@gregoryludkovsky5185]

any good thermos will do, just heat the milk mixture to right temp blend with bacteria & pour into a food grade thermos

[@keekeemyfirstcat8410]

Use the tablets the first batch along with whole milk x 36 hours. I strain the whey off using a strainer from my first yogurt maker (the heater failed). I use 2-4 Tablespoons of yogurt as the starter and fill a container with whole milk up to a couple quarts. I process this in a instant pot keeping the temperature at 106 for 36 hours. Then, I separate the whey by straining over night .My product is a thick and creamy yogurt. If too creamy add back some whey. I eat it with chia seeds, fruit and sometimes add nuts. It is sour so I add something sweet to be more palatable for my taste.

[@janne2744]

I make my ordinary yoghurt by adding some powdered milk to the ordinary full fat milk and you can almost stand a spoon in it. Don't know if it would work in this yoghurt.

[@keekeemyfirstcat8410]

@@janne2744 Good to know as I have many bags of powdered milk. Thank you.

[@ooohlaa13]

@@janne2744 but that may not develop the bacteria in the same manner and therefore may taste and look good but not have the impact we are going for here ... just wondering

[@ooohlaa13]

how do you go about making sure the temp stays at 106 and also what specific setting do you use on IP? or in other words how do you set it?

[@keekeemyfirstcat8410]

@@ooohlaa13 the machine can be dialed up to precise temperatures.

[@paulmcmillan]

I am wondering on overall cost to make this. The BIOGAIA gastrus 30 tablet product in Ireland is about 35 euros ($38). Seems incredibly expensive to me. If you use 10 per batch, that is 3 batches. How long would that reasonably last someone? Thanks. Very clear video explanation.

[@songoku11433]

You use the first batch of yoghurt as your starter for the next batch, so second time around you just take 2-3 tbsp and stir in the milk/cream. Some say you only have to buy the tablets once and just keep re-using the batch (like a sourdough) - but I wouldnt go past 5 or 6 batches before starting off with new tablets from scratch. There are other brands selling l reuteri, where the count are in the billions. This means you only need 1 or 2 to set it up, so a 30 pill bottle would last you very long assuming you re-use the yoghurt as a starter as well.

[@paulmcmillan]

@@songoku11433 awesome. Really appreciate the feedback.

[@trailingupwards]

Once you make a batch of yogurt you can use that same yogurt as starter. You should not need to use the tablets every time.

[@snatale4571]

@@songoku11433 Other brands don't have ATCC PTA 6475, which is what William Davis went after specifically because that's the one in the studies he's referencing. That particular strain is patented, and only BioGaia has it unless something has changed.

[@jimashman6251]

@@snatale4571 I also read that ATCC PTA 6475 is the preferred strain (in terms of health benefits), and it seems to be exclusive to BioGaia as far as I can tell. But, I read another comment from someone that seemed to work in a lab, and he said he tested ATCC PTA 6475 and found that it wasn't ideal for culturing even in very controlled, sterile environment. Obviously, many people are doing it, so it works, but his point was that long 36-hour ferment period must also be culturing other yeasts and bacteria because ATCC PTA 6475 by itself does not create a great culture. So, results might not be consistent. I think I've read too many opinions and am not sure what to believe?

[@kellygjesdal8587]

I've been using homo milk but I double pasteurize it first.. I also let it ferment in my oven with just the light on..worked great every time..nice n thick 🤤

[@vivadevega]

That's how I used to make it too. But Hubby told me that ovens no longer have a pilot light so that low key heat is no longer there. Does the light give off the heat needed??

[@samherb1]

Does it make you want to do "jazz hands"?

[@TravisTellsTruths]

I bet you do

[@gregoryludkovsky5185]

The oven lights method always works .... switch the lights on for overnight & u'll have perfect yogurt by morning

[@catspiracytheorist2138]

yall do NOT stir the yogurt right after it first ferments cuz u will make it have some weird clumps. U have to let it settle in the fridge n get cold then after an hour or so u can stir it without creating clumps

[@d_no_allyn_86]

Yeah I think that's what I saw Dr Eric Berg do after his interview with the guy who came up with this

[@catspiracytheorist2138]

@@d_no_allyn_86 o kool didnt realize Dr Berg got into the L Reuteri Yogurt. Ya the lactic acid from the probiotics messes up the milk’s curds so if u stir it when its still warm it will start to clump up a little like cottage cheese but u wont have that problem after u let it cool in the refrigerator.

[@bubachkobubachkov5519]

agree, this is what my grand-mother told me when i was young and we made our own yoghurt in Bulgaria ;)

[@alistairmurray8912]

How long will the bag tetia stay alive on a fridge? Can I freeze for future fermenting?

[@ooohlaa13]

@@alistairmurray8912 u can freeze the biology stays intact even if frozen, its the high heat you have to watch out for.

[@kathleenryan8545]

Thanks for the tip of putting the yoghurt in a jar, I'll give that a try! You probably already know this, but if you put the setting on C7 by pushing the up button, and then clicking set, you can change the temperature and number of hours you want. Once you hit set you go to temperature, change to 36 degrees C, then hit set, then you go to hours, then set it to 36 hours, then hit set.

[@chochooshoe]

what's name of this machine?

[@lvfranek]

I have the same machine. Do you put any water into it to have a more consistent heating?

[@kathleenryan8545]

@@chochooshoe In Australia the machine is called the Davis and Waddell Yoghurt maker.

[@kathleenryan8545]

@@lvfranek I don't put any water in it!

[@chochooshoe]

@@kathleenryan8545 thank you!

[@catspiracytheorist2138]

when i used smaller jars instead of quart jars it finally fermented properly in my instant pot at 98 degrees

[@rongwei11]

Can you control temperature with instant pot? Which model of instant pot do you have?

[@bonitavanpopta1608]

Instapot without temp control will kill Lreuteri bacteria.

[@gregoryludkovsky5185]

@@rongwei11 the instant pots usually have an yogurt setting button to keep the right temp..

[@ooohlaa13]

how do you specifically set it at 98? do you check along the way to be sure the temp is maintained?

[@catspiracytheorist2138]

@@ooohlaa13 nah i just trust that my instapot is maintaining the temperature (98 degrees Fahrenheit) I set it at. What has messed me up in the past with fermenting stuff is when my house’s temperature ran too hot during the summer cuz we didnt have the AC on to maintain room temperature in the house so definitely be mindful of the house’s temperature. U can use a thermometer to check the temperature of the instapot’s water (sous vide water) if u dont trust it.

[@littlefarmer1303]

We use our dehydrator to make homemade yoghurt, as it keeps the temperature perfect. Set if for 110F. I always use full fat raw A2 milk and some organic live yogurt mixed in. But I learned it that yogurt bacteria will not manage to settle and colonise in our gut, so I make sure to use homemade full fat raw A2 kefir as well. The kefir's bacterias will settle and spread. But it is important to start with yoghurt first, as the die off reactions can be crazy from kefir to start with, if you are not used to it. If you have terrible die off reactions even from yoghurt, try only a very small amount, like a drop a day only, mixed in some cool chicken stock.

[@bonitavanpopta1608]

110. Degrees might still give you a nice, thick yogurt, but it will kill the lreuteri strain of probiotic in your yogurt

[@ooohlaa13]

@@bonitavanpopta1608 Right we are not just trying to make tasty yogurt here, that is quite do-able, we are trying to get the most bang out of the specific culture process to heal the gut. So specific heat and 36 hors even though you can make "yogurt" in less than that heat, it won't have the impact we are seeking.

[@FadedStar05]

110 will kill L Reuteri. Adding store bought kefir or regular yogurt will also kill the L Reuteri because those other microbes will overtake the REuteri.

[@kennastagmeyer4403]

As many people have asked: What yogurt maker is that? What type of milk are you using? Raw, A2, ??? I have watched many of your other videos and your were using raw milk. Also, can goat milk be used? Does it make a difference when fermenting for 36 hours which type of milk to use. Please let all of us know who have posed these questions. Thank you for all your "free" information. So many people suffer from IBD and dont have the income to hire a private coach and pour over videos to get the information that will heal us.

[@Jackie-us6sl]

Did he respond? What kind of milk is he using?

[@cghrios783]

@@Jackie-us6sl no he didn’t that I can see not always does he reply. I hope you gave found an answer though. But I have read that we need to boil the milk so the bacteria doesn’t compete with the one in the pills

[@traceyluke2115]

You can use any milk....full cream will be thicker, semi 50/50 a little thinner....

[@mathewthomas4848]

William Davis is the man for this info. (He wrote Super Gut book 👌) he also does podcasts. Bacteria double every 2-3hours hence 36 hours at 38c (100f- body temp) Use pasteurised milk but got to heat it to 90c for 10mins and let cool before making yogurt.

[@toysigr]

​@@cghrios783Thanks for your information. I HAVE A QUESTION: DO I HAVE TO USE A YOGURT MAKER, OR I CAN LEAVE THE MIXTURE OVER THE COUNTER FOR 36 HOURS? IN MY COUNTRY THAT IS THE TEMPERATURE RIGHT NOW.HOPE YOU CAN GIVE ME AN ANSWER THANKA AGAIN.

[@Smart44Lady]

I got IBS from a doctor!!! - an integrative doctor who treated Lymes disease with antibiotics long term until I got diarrhea from antibiotics, about 3 months later. Then she tried to treat IBS with one after another expensive “supplements” that she sold … none of which did anything but make things worse. (The supplements were all based on plants and fiber.)Then I started losing more and more foods due to having attacks of 911 emergencies to the bathroom within 30-45 minutes after eating and became very restricted. (If I needed to leave the house, I just wouldn’t eat until I got home. Thank goodness I work from home!) She told me to use Imodium. 😢 Stopped paying out of pocket to her after thousands of dollars… Now I’m searching here for help - and without extra funds (spent it all on that doctor) Tried 30 day strict Carnivore and that stopped the pain and cramping (which was daily 7/10) and I’m super grateful for that. After 3 weeks of carnivore, frequency of BMs returned to my normal of once daily in the morning, but still not formed stools, but improving. Don’t need Imodium any more. I added rice and then potatoes after 5 weeks and still doing ok. Getting formed stools some times, but not all the way back to normal. Still restricted diet - still not eating fruit or veg yet. “Super Gut” by Dr. Davis is looking like the next good place to go. Going to try that L. Reuteri superbiotic yogurt to repopulate my gut with healthy bacteria. Got the book and the probiotic tablets. Going to try my InstantPot yogurt setting first, but may need to buy Ultimate yogurt maker that’s #1 on Amazon to incubate at proper temperature - just search L. Reuteri supergut yogurt on YT. Thinking about buying the breathe analyzing machine to test for SIBO called FoodMarble Aire 2 which tests for hydrogen and methane gas after you eat certain foods. Hoping it might help out when I try bringing back fruits and veg. Unfortunately the Aire 2 is over $250. Going to re-introduce low FODMAP foods first, then test the high FODMAP foods slowly one at a time. (Just search low FODMAP diet for IBS on YT and web.) Plan to permanently stay off sugar, ultra-processed foods, chemicals and junk, which I pretty much was before the Lymes anyway. 🙏🙏🙏 Hoping and praying to my angels that I will heal and be able to return to eating balanced diet again. ❤ I’m sharing all this with the intention that this might help someone

[@lucybolton772]

Hi smartlady44, I’m on a gut healing journey also. I talk to my angels all the time! I hope and pray for your healing 🙏💚. Thank you for your post, it helps to know that we are not the only ones wanting to eat like a normal human being again.

[@sunbeltliving]

Listen to Your Gut program cured my severe Ulcerative Colitis

[@ooohlaa13]

thanx SO much for helpful info I copied into my file still doing research just bought the wrong gastrus rheuteri not cheap$$$ so any info helps love the idea of the testing but $250 is a lot to play around with. Blessings, be well!

[@eadiemiller294]

My partner is on a similar journey to yours; with similar "treatment" from the medical profession. The yoghurts described by Dr. Davis are helping,along with taking bovine colostrum powder daily which has proved very beneficial. Highly recommended. Goodluck.

[@energie6637]

@@ooohlaa13 Yukarıda bir kişi Doktor Davidin BioGaia Osfortis bakteri cinsinden dolayı daha çok tercih ettiğini yazmış. Bir dahaki sefere isteresniz onu alın.

[@Zittylol]

Easy way instead of hand grinding is using a clean coffee bean grinder instantly done.

[@milene1388]

I just add a tiny bit of xanthan gum after the yogurt is done and it makes it creamy and smooth

[@edonna7370]

Lots of questions... but no response ...is this page/channel still going.

[@nebojsa1976]

He didn't survive this yogurt unfortunately.

[@zorbubhatt8947]

It's going because of the kind people replying back.

[@annan8961]

@@zorbubhatt8947 Dr Eric Berg had a video interview with Dr Davis and information, also provided the link to buy the yogurt maker

[@fiending]

what was your question

[@peterjordanson4201]

Does it work without the inulin powder and just the milk and bacteria?

[@williamandersson7638]

Yes but inulin approx triples the amount of probiotics

[@soullaavgousti1497]

Not sure buying probiotics in tablet form is ideal but don't know enough about how microbes survive in such such an environment and how they get their food from a hard tablet? How can we tell if the yogurt we are making is actually any good with enough microbes to make a difference? Personally I would use capsules.

[@max94114]

thanks for the great video. BTW, I notice you use the Athony's Organic. I had the worst experience with the brand for coconut chips and cocoa nibs, ~1/3 of them has mycotoxins gave me terrible headaches and gas even though I kept them in frizzer and before expiration dates. I haven't used it since.

[@saritahughes881]

Very helpful video thank u

[@marlenevejrich8092]

they taste so good also!

[@DaDooM88]

Any experience with SIBO/SIFO and this yogurt? Milk products (even lactose free) seem to cause skin rashes for me (and gas if too much)... but i love the taste of milk/yogurt :*(

[@michellecaudill7936]

Are use 2 tablespoons of my already made L. Reuteri 1/2&1/2 and I too like mine think real thick so I use 3/4 1/2&1/2 1/4 heavy cream. I make popsicle with this and kombucha I make for some grandkids I’ll use blueberry other’s strawberry and one loves it mixed with cocoa powder & another prefers it with peanut butter powder. Im w carnivore so I love mine plain. On occasion I’ll add a little vanilla bean. Oh I garden and ferment any veggies I eat occasionally. When I run out of my own strawberries or blueberries I go yo my local farmers market. For my firs I’ve used potato starch. Im trying to research to see is I can use Cassava or banana flower for inulin prebiotic

[@marthavanderpool6829]

Kenny! Please please tell us the brand and make if that yogurt maker! I’ve tried three and they all overcooked the yogurt even though I set it for 95 degrees! Thanks for all of your videos. Been watching for years. 💜

[@ricochet243]

Lakeland do a fantastic machine. It looks the same as that with a wide ranging temperature setting and can time from 1-99 hours. Check it out, I love it.

[@pegz.3959]

I simply calibrated mine. To keep it at 100, I set mine for 104. Put a container of water in it and let it heat for several hours and you can figure out what temp you need to set it at to get 100 degrees by raising or lowering the machine setting as needed.

[@Apoptosius]

I put a terrarium heater mat with thermostat into a box. Works perfect fine.

[@driftaaa]

@TeamHonnas We need the brand and or model of that yogurt maker please.

[@shoufen]

Thank you very much🎉

[@gregoryludkovsky5185]

healthy active bacteria. does not weaken & lives for ever. My yogurt bacteria was given to me by an old lady friend over 15 yrs old ... I never had to freshen it up...Using JUST a few spoons of previous batch to make a fresh new one ! It seems those tablets are very , very weak !

[@angierosales1606]

Which yogurt maker is that? And do you start timing the yogurt fermentation process starting from the time it reaches 97 degrees?

[@iovanamelendez5958]

I also would like to know please

[@dafringe]

I wouldn't worry about that so-called yogurt maker because, if you make a small batch like that, you'll be making yogurt constantly. I make 1.5 quarts for two people and I have to start a new batch about every three days. IMO, ferment time starts when the temperature reaches the desired temp. To avoid disturbing the culture for temp checks, heat the milk to the desired temp before putting it into the fermentation container. Whatever you use for a heat source, make certain it maintains 100 degrees +/- 2 degrees -- not the air temp around the container, the actual temp of the culture itself.

[@janicegloster984]

So we order everything from Amazon? Why no info where we get the starter??

[@noahoyeah]

Any luck gathering materials?

[@zeb7371]

Thank you so much for sharing such wonderful information with us... I just had one question can this yoghurt be made with biogia lemon flavour ment for kids..,.in the ingredients it shows L. reuteri Gastrus (DSM 17938 )and .....not..... L. reuteri Gastrus (DSM 17938 and ATCC PTA 6475)...in my country only the lemon flavour is available.... please help... thank you again ❤

[@Hitenshou]

Thank you for this, I'm currently recovering from severe ulcerative colitis, I'm on the cortisteroid prednisone and through the worst of the flare up. This disease dropped me from 150lbs to 95 in less than two months and most of the loss was muscle mass, turned me into a skeleton and I'm working to build myself back up. Getting probiotics has been a challenge for me so far as in my area shopping options are limited and nowhere at all seems to have kefir, making this a great option. I think I'll be buying a yogurt maker!

[@virajpawar9049]

How much time to take Recover from this disease?

[@Bob-ow4ju]

try carnivore man. it reduced my symptoms of UC a ton.

[@ashtonayat1972]

Try an all beef diet, it always works, slowly add mushrooms and keep off all seed oils & sugars including sweet fruits, u should always have citrus fruits mandarin or sweet ok works best for vitamin c which ur cells need to repair 1 litre fresh squeezed a day 🙏

[@catieevelen2563]

Keto/carnivore diet has helped me with my Ulcerative Colitus. No sugar!!!!! I started with the Specific Carbohydrate Diet moved on to Keto/carnivore. This yogurt would fit into the those diets. I have used Ultra pasteurized half and half but haven’t used it long enough to see any results but it has not hurt me at all. Breaking The Vicious Cycle is a book about the SCD…very interesting.

[@trailingupwards]

Nancy's Yogurt is one of the few store bought yogurts with some really beneficial strains of probiotics for UC. I eat a cup of that every day along with the L. reuteri yogurt. I have really bad UC. For a few years Remicade worked really well. Eventually I started to flare even with Remicade. I had to combine Remicade with the SCD diet. Finally I had to add L. reuteri yogurt. Now I go to the bathroom once or twice a day and it's fully formed, and barely even have to wipe. I was going 20-30 times a day at my worst, and it was just bloody diarrhea. I was so close to having to get my colon yanked. So, even if you are really sick with UC, you can get better if you have the discipline to do certain things.

[@chuckylamb4398]

Ok no problem. I’ve been using the Reuteri dairy for nearly 2 years now with excellent results. Hope it helps you ❤

[@ooohlaa13]

do you mean to say daily?

[@chuckylamb4398]

@@ooohlaa13yes

[@klcwd]

Can you elaborate on the benefits you have experienced?

[@ImPureBlood]

That yogurt maker is identical to the Lakeland one here in the UK, but from a lot of comments i've read, no one is calling it a Lakeland.

[@gailwhalen1378]

Young man could you expound on the make and model of your yogurt maker. I would like one that is compact like yours. Thxs.

[@LovePeaceWarrior]

Did you make this in Lakeland yoghurt maker & Did you place water into the yoghurt maker and placed the jar on the water.

[@DebBresloff]

I love this yogurt maker, where can you purchase it??

[@annan8961]

Dr Eric Berg had an interview with Dr Davis and also provided the link to buy the yogurt maker you can watch.

[@mpsmanger4713]

can i use coconut milk and coconut cream as a substitute???

[@IrfanAhmad-zo6ni]

Can we?

[@ooohlaa13]

@@IrfanAhmad-zo6ni yes there are some you tube instructions doing so, do research on coco LR

[@a.m.215]

Question: I have been making this yogurt for the last few months and I enjoyed it a lot. But I have noticed my recent patches getting more sour and sour! Not sure if this is normal or a problem. Anyone had this issue? Every time I make a new yogurt, I use a spoon or two from the previous patch. If it keeps getting more sour, I may start from the beginning using the pills for starters instead of yogurt from previous patches.

[@Dirk_van_Tonder]

try reduce your fermentation time, although a longer ferment is usually considered healthier since the sourness is a sign more lactose has been converted to lactic acid. the less sugar (lactose) in your yoghurt the healthier it is

[@robertsvideos8702]

That' not a bad thing if you mean it's quite a tart yogurt because that confirms you have plenty of L Reuteri in it. To make it to your taste, try reducing the time you leave it warmed up that will reduce the L Reuteri count in next batches. Another great way is to mix it down with cream or another plain yogurt until the taste is OK for you.

[@leongetz1931]

Is the sour taste like sweet and sour and a big like cream cheese?

[@RadenkoZec12]

Do you expirience any noticable benefits?

[@holygrailhealing]

Do you know that when plastic is heated or cooled, its ingredients go into your food? And into your body? Little particles release from the plastic when heated or cooled. That's one of the reasons they are finding so much plastic in bodies now -- when they do autopsies. I saw it in a program and have not used plastic like I was before because of that.

[@paulmcmillan]

Just wondering how effective the L Reuteri yoghurt has been for helping offset whatever condition your dealing with? Would love anyone's comments on this question?

[@Happyantix112]

I'm taking it and it seems to make my symptoms worse Maybe I'm overdoing it with dosage

[@trailingupwards]

I have severe ulcerative colitis, and this helps keep me in remission, and has helped end a flares. The most noticeable effect it has is totally clearing up the eczema I have due to Remicade infusions. I probably consume about 1-2 trillion CFU a day to get this effect, which is about 14 ounces of yogurt.

[@Happyantix112]

@@trailingupwards great to hear, mine is severe too have had for 20+ years

[@trailingupwards]

@@Happyantix112 Yeah, it's a terrible disease. I have to do Remicade, SCD Diet, and specific probiotics. Even with all that with enough stress I can start to flare again. A Fecal Transplant from a super-pooper once every few months would probably keep us in full remission. The problem is the medical establishment has not figured out how to make loads of money fecal transplant, and finding a super-pooper who has all the species and strains a person wants, with no strains a person does not want, is also tricky. If L. reuteri does not work for your try Nancy's Yogurt. It has a number of strains which have been shown to benefit UC, and you can get it at the store.

[@vaughnmichael5114]

Just curious, I wonder if putting a couple tablespoons of ground chia seed into the yogurt after fermentation if it would help thicken it more?

[@ejrkerle]

ive tried 10 attempts at making dr davis yoghurt so far , im scalding the milk at 180 ,im using at a instant pot on 100 for 36 hours , problem is im getting 50% whey ,ive tried everything, cannot get any more than 50% whey ,ive order all his exact strains ,i found a recipee that said use 2 tables spoons of inulium per litre,so im trying that as well .ive tryed everything .only thing different is , i put my 6 litres back in freezer and bring it back to 100 farenheight quicker. any one that has any tips please help , im out of ideas , ive tried adding inulium to the 50% whey and put that on for 36 hours but that doesnt work as well

[@madammycol_OG]

Yes, do not pasteurize your milk. Cream and Half and half is already ultra pasteurized. Use 1 tablespoon of the whey and 1 tablespoon of the cream from your first batch to make the next batch. It is important not to heat your milk the way you would for regular yogurt .

[@rosemaryparnell377]

Are you using mostly cream?

[@AlpacaMade]

​ ​@madammycol_OG I don't understand all the recommendations to heat sealed milk this high _or_ to use ultra pasteurized products. I never do this with yogurts. I've used regular unopened milk, warmed it to no more than 120F, let it cool to no more than 110F, dump my culture in and let the cultures multiply. There's _nothing wrong_ with whey. It can be mixed right back in or strained. That whey in other fermenting communities is called liquid gold. Use it in soup, bread, pancakes, and to ferment other things. Maybe you can help me understand this counter-intuative approach?

[@janne2744]

I add powdered milk to the longlife full fat milk to make my ordinary yoghurt really thick.

[@IrfanAhmad-zo6ni]

​@@madammycol_OGhere half n half is not available. How to use whole organic milk then? Can we boil it and take out the fat, and use it with the cooled milk?

[@charlesstuart1119]

Thank you but why is the milk so dark yellow? Pls explain! ❤

[@sylviarowlands1883]

I’m confused, did you just use fresh cream and milk without heating it? Living in the UK i cannot buy half and half so this is a revelation if i can use fresh .

[@sylviarowlands1883]

I made my third batch yesterday using full fat milk and half cream but as you mentioned i heated up the milk first as advised on the luvele site, lots information on there. I am also in the uk.

[@fiending]

@@sylviarowlands1883 bring the milk to a boil, then cool it down. BacillusBulgaricus website

[@arbizua]

Would there be a way to do the normal fermentation like when we make normal yogurt by simply adding Lactobacillus Reuteri in powder or liquid to the milk and yogurt mixture? Thank you

[@fiending]

The microbes in your kefir or yogurt starter may dominate the fermentation process, which could limit the growth of L. reuteri. For optimal results, it’s usually best to ferment L. reuteri on its own using its preferred conditions.

[@veronicachakeredza6035]

Hi Team Honnas, this is good, you make it look easy ❤️ I think I sent you comment/ question earlier but I’m sorry I think I used a wrong name. Where do you buy the tablets and the fibre? What are there names if I want to order? I live in UK. Many thanks

[@andinogonthaler787]

To make a new yougurt after the first one, I guess you can use a portion of the last one, without the tablets. Do you need to add inuline?

[@aprilguittar9658]

Yes. The inulin provides the "food" for the bacteria to eat.

[@eduservice134]

WHAT?!! I wonder if I can make L. Reuteri without any el. heater or yogurt maker, because my climate is around 90°F during day, and 80°F during night, so I can do it on my balcony with average temp 85 °F 😋 From my experience in making yogurt and kefir the temp span is very wide and everything works as long as you compensate with the time 😊 I hope someone can confirm that for L. Reuteri? 😁

[@ronnilynn8750]

put it in your oven which stays at 100 degrees

[@GoodVibesOnly1914]

First time i made it i even sanitized everything and ended up yellow and smelled like cheese. Had to boil everything, keep things covered, pasturize milk and inuline, constantly spray things down with alcohol, avoid breathing over it ect. People online say the yellow is the fat. But the 2nd time in much more sterile conditions, there was no yellow and it tasted delicious with no cheese smell or taste. Imo, this process needs to be much tighter controlled. I even equalized all temps to 100 before combining, and use waterbath

[@oaklejant]

Did you thrown away the first batch and only kept a small amount for the second?

[@GoodVibesOnly1914]

@@oaklejant no i started over to get a cleaner batch and used it for starter

[@pegz.3959]

I have made upwards of 15 batches and never had the problems you mentioned.

[@denika369]

10 tablets seem a lot! How can one be sure exactly how many tablets should be used and how much milk is needed?

[@2072]

@@denika369 it's the recipe found in Dr. William Davis' book Super Guts, 10 tablets into 950ml of milk with 2 tb of inulin at 38C for 36 hours.

[@masonryjoe]

I think the Dr that promote this yogurt says about105 is the sweet spot for the L Reuteri, I use my Instapot set to 106 that usually gives me the actual temp I want, use the Souse vide button. I do like that yogurt maker though !

[@carolyn6001]

I made this as well in my instant pot at 106° but used ultra pasteurized ultra filtered whole milk. 😂😂😂tossed all pf it. It was nothing but soured milk and mostly whey. Oops. Staying again soon.

[@masonryjoe]

@@carolyn6001 Ya use heaver cream at least half and half pasteurized, you want pasteurized otherwise you must pasteurize it yourself. there is info on youboob for that. .

[@bonitavanpopta1608]

97,98 is good but higher, though it still makes thick yogurt, will kill lreuteri bacteria. What is the sense in that?

[@masonryjoe]

@@bonitavanpopta1608 It only gets about 102 in actuality, but you say above 98 kills the lreuteri bacteria ? I thought that was a good temp ?

[@linvest8466]

@@masonryjoeanything above 100 degrees was said to kill the L.Ruteri bacteria.

[@gardengirl11ify]

I’m wondering if I eat this for a couple of months while I have a re-established the probiotic and not need to make any more until I have to take antibiotics?

[@ICE19832]

is it possible to just mix the L reuteri capsules with high quality yoghurt? or is it a must to go through this process? Thanks

[@fiending]

If you want a high concentration of L. reuteri for its unique benefits, I’d recommend making a separate batch of yogurt just for L. reuteri using its ideal temperature and inoculation method. You can enjoy both types of yogurt separately or mix them just before consuming to benefit from all the probiotics.

[@sudershanchhabra7609]

Probiotics related Question about probiotics sold in US: Is these product safe for individuals who weren’t born in the U.S.? Since people from different regions may have unique microbiomes, could this product's probiotics potentially interact negatively or act as harmful bacteria?

[@cghrios783]

Please can you tell us what are the benefits or why you changed these ingredients from Dr Davis’ The reason I’m asking is because he says that if one uses milk the bacteria in the regular milk will compete with l reuteri and it won’t multiply as much as if it is with ultra pasteurized cream. I have been following your kefir instructions and I had started dr Davis’ yogurt but i just found this video. Please reply. thanks

[@traveller_andrew]

@veronicajean4020 He's in Australia, half-and-half doesn't exist. Only full cream milk, which is 4%. Next option up is the full cream which is about 34% generally.

[@cghrios783]

@@traveller_andrew this makes sense. Thank you

[@Apoptosius]

I heat up the milk to 85 Celsius for 10 Minutes, after i put some coconut oil into the milk. Now there arent any bacteria inside to compete. I let cool milk down to 37 C and put in some Joghurt from the last batch and a few biogaia pills and Inulin. I put it into a box with terrarium heating mat with thermostate on 37,5 C. I get a wonderful Joghurt this way.

[@sandraantoniohuber7820]

Hi I'm your new subscriber I'm from Switzerland I have a question do you use normal milk and add the cream right?? Thank you very much if you answer me❤❤

[@starrebornalpha]

just use homogenized half and half (half cream and half whole milk) creamer

[@greg7743]

The Biogaia Gastrus ingredient label lists two strains of l. Reuteri: (1) ATCC PTA 6475 (2) DSM 1798 Is the 6475 a proprietary blend of 6475 with other ingredients? What is the proportion of 6475 to 1798? What are the secret undisclosed ingredients in this 6475 blend? What are the secret undisclosed ingredients in Dr Davis' proprietary blend? Hiding ingredients should be outlawed.

[@sandraantoniohuber7820]

Hi, I'm your follower from Switzerland, I have a question, my first batch didn't separate like yours. ??here I use coffee cream which is the same half and half but it separates like yours. Did it not work? Thank you very much if you answer me❤❤❤

[@fiending]

separation is normal, if you have too much whey, just add warm milk and keep at room temperature for 12-18hrs

[@joymychoice]

I have tried making it twice & had it not turn out both times. My chooks got it the first time. The second failed batch I’m pressing into cheese. I am in Australia so, cannot source ultra pasteurised milk but I heated my milk to 180 f then cooled it down to 100 f before adding to inulin & crushed tablets. I used my sous vide set to 100 f for 36 hours. I have 10 more tablets left so, I will try again. Frustrating when it appears easy to make but I can’t seem to make it…

[@robertsvideos8702]

I've been making this yogurt for more than a year and it's great. Very good health benefits. I had a few failed batches recently which had almost no taste after using my practised method that worked great before. Eventually I worked out the quantity of L Reuteri in the tablets varies a lot with some of them having almost no L Reuteri so it did not matter how much I tried these batches would not work. Fortunately I had some nice tart L Reuteri yogurt in my fridge from earlier batches which I then used as seed for more yummy tart yogurt. It appears that the manufacturing process of the tablets is inconsistent, so there is a reasonable chance using your remaining tablets may not work unless you had another issue with your making process.

[@Diren8]

You need to steam the container twice. This is to prevent yeast and fungus from getting in.

[@MrTimetravler]

you can eat DAIRY! i have ulcerative colitis since 2014 went in remission in 2018 and had a recent flare in april 2023 what are the tables? i never heard of them before i am on mesalamine 1.2g and coming off prednisone finally!!! thanks for your post and channel

[@ralphnevill6171]

Interesting about adding the inulin powder to mix - does it make the resulting yogurt thicker or do you use it as a fermentation helper.

[@susanslentz6839]

It is a prebiotic to nourish the L. Reuteri while it ferments for a long 36 hr time period.

[@peterpiper5300]

​@@susanslentz6839can we replace the inulin with oat powder?

[@dlicht45]

It feeds the bacteria while it's busy fermenting and multiplying

[@annaraj1672]

Can you do a non dairy version? Can we use coconut milk instead?

[@krislinden]

look up Dr William Davis. this comes from his book Super Gut

[@ibrahimquadri7121]

as per Dr. Davis if using Coconut Milk there are some extra steps in preparation

[@IrfanAhmad-zo6ni]

Yes

[@medvedevaolga6236]

Я нашла такой пробиотик,только он с витамином Д.Можно его использовать или нет?

[@tubefreakmuva]

So we can just use cream?? Thanks and subbed .. dud you feel the effects?? How long until you did feel something too?

[@janne2744]

Has anyone tried it in an Easyyo flask? I make ordinary thick yoghurt very successfully but I leave it 8- 12hrs. Before 12 hrs the water is cold so i wrap the flask in one of those drainer pads from Aldi in the winter. Would it be ok to change the water in the flask before it goes cold, to meet the longer time needed for this yoghurt or is the temperature more critical?

[@Mariah-ms5eo]

Please let us know what yogurt maker you are using.

[@Jackie-us6sl]

Could you please tell us what kind of milk are you using to mix the tablets with? and what kind/ name of the other jar milk fat? where can we buy this please? Thank you!

[@fiending]

any whole milk

[@pookiroo]

Are there any substitutes for inulin because it's expensive. Can you use psyllium husk? Can we leave out the inulin? What about apple or banana?

[@non9886]

you don't need to use it. just use milk no cream so you have more lactose. also it should be done faster imho. last but not least, in our country is inulin quite dirty cheap. try to get some cheaper if you want...

[@pookiroo]

@non9886 thanks. I did find some inulin at a better price, but I still don't want to put it in. I mean this is the first time I've ever heard of adding inulin. I rather just do it the the traditional way without inulin.

[@non9886]

@@pookiroo i never saw it either. and for me it is nonsense. this is meant to be in your diet to support gut microbiom. it will grow perfectly fine just in milk. but maybe if he added so much fat, there is no enough lactose. i would use full fat milk or maybe half fat milk with more lactose. you can mix some extra cream later. people around the world are making yogurt and nobody use inulin...

[@pookiroo]

@non9886 Exactly. But lately I've been seeing yogurt recipes pop up more & more with inulin. I just like to keep things simple. And also budget always need to be taken into consideration. A little expense here & there. It adds up. Thanks for corresponding with me. I hope you have your day is nice.

[@amodmardolkar7182]

I have an Instant Pot that does not have a manual temperature control feature. However, it does have a dedicated YOGURT button, allowing me to set the timing, but I am unable to manually adjust and maintain a specific temperature. Do you think this would still work for my requirements?

[@sarato9]

I think so. I saw someone else here on youtube make this exact yogurt using the yogurt button on her Instant Pot. Channel name is Indigo Nili Good luck!

[@ronnilynn8750]

has been working fine for me the 7 weeks I've been making it right in the metal pot

[@ferrumlynx1914]

Hello! I'm gonna make my first batch soon. When stored in the fridge how long would you say it's good for?

[@ibrahimquadri7121]

maximum 4 weeks

[@ganeshkumar-po6oj]

I don't have a yoghurt maker with temperature control, so can you suggest other way to consume L Reuteri.

[@IrfanAhmad-zo6ni]

If you are from India, you might find it hard to get the yogurt maker with temperature control. Did you find any brand that fits the criteria?

[@ooohlaa13]

Some folks use dehydrator or oven

[@fiending]

just fill a large bowl with tap water at the hottest setting, then put the glass jar of milk mixture in there to keep warm, and put both in a large camping cooler to incubate. check and refill with hot tap water when you feel the water has cooled

[@channel6a]

what is the link to the yogurt make you used. Can you share that?

[@janp7660]

This is basically making sour cream. There's barely any milk in it. That's a lot of cream to eat in one sitting if you're using 1/2 cup or more at a time. But if it fixes your gut issues it would be worth it. I tried making l reuteri 3 tomes. It's so inconsistent and picky that I gave up. The first batch with the tablets was the only one that worked. When I tried to use some as starter for the next batch, it was watery and separated. The tablets are too expensive to have to use 10 for each batch. Glad it's working for you though!😊

[@trailingupwards]

The tablets are garbage. It's way easier and more consistent to use the capsules. You only need one capsule, and there is no crushing. If you want some of the other strains you use the drops instead of the tablets. It definitely can vary. I've had batches come out like yogurt, and some which seem to ferment further into this funky cheese. It's so funky. L. reuteri really is some amazing stuff though. I think more people should consume it daily, but maybe that's just the L. reuteri controlling my mind.

[@davidrobinson6453]

If you go on the YT video of Dr. Berg interviewing Dr. Davis, down below in the details Dr Berg gives a link to a different product for the L Rueteri bacteria which is powder.

[@drseanpatrick696]

@@trailingupwardswhere does one find the capsules?

[@ooohlaa13]

@@drseanpatrick696 the important thing is are the caps also L. Reuteri because different probiotic strains populate differently and do not have the extreme value of LR.

[@amandamacdonald4046]

Hi what brand of yogurt maker are you using thanks

[@isaacgomes2905]

Will the strain Dsmz 17648 (pylopass) have the same effects? Not sure what it is... Can someone helo?

[@davidfryer9359]

I hav3 been drinking kefir for 6 months or more. I notice my cahones swell about 1/3 larger than normal. Did that happen to you with a pure form of L reuterii? Or do the pills do that, too?

[@maribethcable9633]

What is the advantage of this (if any) over consuming goat milk(A2)Kefir? I cannot find any to start some, again.

[@fiending]

BacillusBulgaricus website

[@created4passion442]

Isn't the plastic from the wrap getting heated though

[@fiending]

use a towel

[@paulcallicoat7597]

This seems to work but I question why he didn't heat the whole milk. Every time I've tried to make whole milk yogurt from pasteurized milk it tastes just like cow paddy smells unless heated to 160 deg F. and then cool it down before inoculating with the cultures.I mostly use ultra pasteurized half and half which requires no heating. I use a big container of water with my sous vide circulating to heat a smaller container with a gallon of the half and half. I set the timer for 36 hours and the temp. at 98f. When done I don't have to make anymore for about a month.I store it in a few tight fitting cottage cheese containers that I saved and store in a cabinet. For less than $12 I have a gallon of yogurt. Where can you buy yogurt without any additives like those gut busting gums and emusifiers with sugar ,unspecified flavorings and now has the warning "bio engineered ingred." for that cheap? I will make other varieties of yogurt such as Greek or Scandinavian. The method of the sous vide is much easier and labor free.

[@nrsrchd]

So there is no need to heat the milk before to denature?

[@stacyjones4789]

The probiotic he’s using has 2 different strains. It is recommended to only use one strain at a time as there will be less of each strain in the yogurt. Dr. Davis says to use Half & Half from cows that is pasteurized. There are reasons why. I use organic.

I love these videos. We need more on how to make dairy-free for those like myself who are lactose intolerant. Thank you for posting.

[@melanie.c25]

Try raw milk

@@melanie.c25 I'm certified in Health, Wellness and Nutrition and know the following: 1) Dairy is not fit for human consumption. 2) All species, without exception, wean from their own respective mother's milk. 3) Even adult cows don't consume cow's milk. 4) Adult humans don't even consume mother's milk beyond infancy. 5) Humans are the only species on earth that consume dairy. 6) Humans cross species in order to consume other species milk. Raw or not, dairy is not healthy for humans. It is mucus and pus forming. It is acidic and acidifying. It causes acidosis over time. It causes inflammation over time. It forces the body to alkalize itself, thus weakening biology, biome and anatomy. The milk industry has been sued many times for its lies. Do with this what you will.😊

[@DiannaSurowiec]

Dr. Garrett Smith known as The Nutrition Detective, is a very interesting naturopath. I've learned so much from him. He focuses on the root of the problem and provides the research to go with it. He makes alot of sense. He also believes in people taking responsibility for their own health. We are each unique. You may heard of the Love Your Liver Program. I'm amazed at how much of what the functional doctor I used to go to recommended was the wrong thing. I believe it's because he really doesn't know nutrition the way Dr. Garrett Smith does. Dr. Garrett is very unique and worth checking out.

[@Laughing_In_Iowa]

Read all you can on the Hunzakuts from Hunza in the Himalayan mountains. It is very enlightening to learn how long they live, and one of their stable foods is all kinds of homemade dairy products from yak and goat milk. They are talked about by many in very old literature. Dig deep and you will learn that non pasturized fermented milk is the secret to youth and health.

[@yonabell007]

You are so misinformed it’s scary. Do your research. Raw milk and raw dairy have so many amazing benefits and countless testimonies of people who tell of how raw dairy have healed them of many issues

[@bluemagi1656]

anyone tried using vitamatic l reuteri instead? i'm planning to use that, there's barely reviews on amazon if it works when used in yogurt making

[@mabel5895]

Thanks for encouraging me to go to the supermarket and just buy probiotic yoghurt

[@sammyj3048]

I was thinking the same until I looked into the difference between the yoghurts. The store ones aren’t fermented for long so have no where near the amount of bacteria in this yogurt. Decided to buy a yogurt maker instead!

[@krislinden]

the supermarket yogurt is not the same bacteria as this

[@JosieStev]

L. rueteri is the bacteria that creates oxytocin, the feel good chemical

[@tinamartin4381]

I make my own kefir. So much easier to do.

[@suzananda]

​@@tinamartin4381i wondered what's thé différence with kéfir ? IS it complementary ?

[@MBB9394]

So you don’t bring the mil up to 180° ? I usually make yogurt from raw but I thought with L Reuteri you were supposed to scale it first?

[@kathb1683]

How can we find that container of milk fat and the l. Reuters tablets?!

[@zepguwlthistle7924]

oh wow. wish i had found your video before i b ought the six cup yogurt maker. Makin a who9l quart at time would be much easier and less to fool with. I had no idea they made that type of yogurt maker.

[@LorenKyleDiedrich]

Can i use L. Reuteri capsules?

[@adriana-jn8ru]

What about nondairy? Can we use coconut?

[@ronnilynn8750]

Dr Davis says you have to add some more ingredients to use other milks, watch his videos

[@manyman9890]

Hey Kenny, I’m 21 years old and was sadly diagnosed with colitis. I at first thought it was a hernia due to a bump on my stomach forming but when they did a CT scan they found colitis in my colon. I have a rare heart disease and lots of stomach issues. I’ve been in and out of hospitals my whole life. They put me on a antibiotic called Levofloxacin 500mg. Do you have any experience with this medication and if so I’d like to hear back from you? I’ve heard it could cause many issues as well as other types of colitis. Why would they proscribe that to me if that’s a possibility?

[@marthavanderpool6829]

I think that could be a drug in the fluoroquinolone family. If so, please research that. Look up “floxies “ - the side effects of these drugs can be devastating. My son’s tendons got so permanently damaged he is unable to work. Be careful!

[@iovanamelendez5958]

Please read the super gut book. It will save your life.

[@Healthysoul-id8zu]

I cured my colitis drink woodapple juice everyday ... try it

[@rockpoppets6182]

Don’t you have to boil the milk to get rid of the other bacteria?

[@emkoh2746]

😂I come into comments section intending to ask this same question! 😅🙏🙌. Hope he answers the question🙏🙏

[@fiending]

@@emkoh2746 some people boil first in order to kill any existing bacteria in the milk, which could react with the starter strains. They are also doing it because heating the milk denatures its proteins and realigns its fat molecules in a way that makes a more superior end product

[@emkoh2746]

@ thanks so much for responding. Greatly appreciated 🙏👍. Wonder if I used milk powder to make yoghurt, do I have to boil the milk as well ? Thanks 🙏

[@fiending]

@@emkoh2746 When using milk powder to make your yogurt or kefir mixture, boiling it can still provide similar benefits as boiling regular milk: 1. Pasteurization: • Boiling helps eliminate any unwanted bacteria or pathogens that may be present in the reconstituted milk mixture, even if the milk powder itself is pasteurized. 2. Improved Texture: • Heating the milk mixture to around 180°F (82°C) and then cooling it down to the fermentation temperature helps denature the proteins, which leads to a thicker and creamier yogurt or kefir. 3. Enhanced Flavor: • Boiling can slightly caramelize the natural sugars in the milk, giving the final product a richer flavor, though this effect is more subtle with milk powder. Notes: • When reconstituting milk powder, make sure to dissolve it completely in water before heating to avoid lumps or uneven textures. • If you’re aiming for a thicker yogurt, you can add a bit more milk powder to your mixture or include a prebiotic like inulin. It might be a good idea to add the milk powder with the starter. That way it would directly contribute to raising the fat content of the milk and making the end product thicker.

[@emkoh2746]

@ oh wow!!🤩👍👍. Thanks billions for this very informative and comprehensive guide to making yogurt. 🙏🙇🏻‍♀️. Thanks. I have copied it into my book. Thanks again. Wishing you a very Happy, Healthy and Safe 2025. 🙏🙇🏻‍♀️🥳

[@annettewald9056]

Ive seen a couple of these videos, no information as to what yogurt maker or water purifier. Most people add their info to their videos. I havent seen him answer the questions either, rather strange.

[@deisichavez9646]

Alguien me puede decir que cantidad hay que tomar. Es de 500 ml el recipiente?. Los comprimidos, inulina, leche y que más? Gracias. Se puede guardar un poco de ese yogurt para preparar nuevamente?

[@carolynchan9518]

2 tablespoons of yoghurt keep for next batch. Can be frozen for use in next batch. L. Reuteri should not be heated over 32 degrees Celcius or it will die. Most recipes I've seen are 1 litre milk and cream can be added or not