🤍L. Reuteri again... FINALLY & My newest kitchen obsession

[@susans7091]

Came to this one to hear the latest on L'Reuteri, it starts at 11:13. Love crispy chicken skins:) I used to do sprouts. Now just Carnivore.

[@PeterCianci]

Your skin looks amazing compared to a year ago!! God bless you!

[@NourishmentRedacted]

You're so clever in the kitchen! Learned a lot!!❤

[@karenmarbach817]

I make a gallon of the yogurt about every 2 weeks - my hubby and I each have 1/2 C every morning. I also sprout and just use the strainer tops on mason jars. My favorites are radish and fenugreek. Good luck with yours!

[@singit3630]

2:25...I FELT the maternal love surge in your face when you saw him...and I am CHILDLESS!!🥰😄 Okay...continuing on with the video...😂

[@maryloufulton957]

can the "yogurt" be made right inside the liner, or do you have to use jars?

[@risasklutteredkitchen1293]

I made my first batch of mixed probiotic yogurt this week - gasseri, coagulan?? and l. Reuteri and it is amazing. I used to grow sprouts, years ago. Haven’t done it in years. It is fun to grow them.

[@Paws-A-Lot]

Tip: To keep chicken skins from flying around inside my air fryer, I use two crisper trays (bought the extra/second one on Amazon) and sandwich the skins between them. And I cut the skins into smaller pieces so they take less time. I only fry around 2 thigh skins at a time or I’d try the oven method 🎉Thanks❤

[@KetogenicWoman]

I'm excited to see this because I'm trying to get back into making the yogurt again as well! I no longer have the same issues as before so it definitely did what it was supposed to but I think a little preventative maintenance can't hurt!

[@IndigoNili]

Isn't it funny how it's so much easier to stay on track with something when it's actively resolving issues!? The maintenance habits are the hardest!

[@sheilaavery8442]

How long do you leave your yogurt starter in the freezer & is it runny when you let it thaw out? I did it & mine is watery now.

[@sheilaavery8442]

Hey Nili, I too am getting back in the L Reuteri saddle LOL. I let my last little bit go bad & haven’t made any in 6-8 months. Well when I made my starter the other night, The Mercola probiotics had turned brown & were all clumped up inside the capsule. I went ahead & took the risk because I was too far into the process to turn around & Im not sure about how it turned out. Also, I split the 1 Qt. Into 2 1 qt jars & I don’t know if the temp was too high, it did get to 110 degrees at one point. But the texture is more cheese like than yogurt like. It doesn’t smell bad but I definitely wouldn’t eat it “as is”. I ordered a new bottle of the Mercola probiotics that I was going to add like you did. Do you think I’m ok to use this & add in the new one or should I scrap it & start over? TIA

[@FadedStar05]

Oh I saw the two cookie sheet method for skins on 2 krazy ketos. Haven't tried it yet.

[@1Cookie2000]

I make like 8 quarts at once in my sous-vide. I use the containers they come in for the culturing and subsequent refrigeration, so there's no mess and nothing to clean up. I pour out a small amount of the half & half into a measuring cup, then add the inulin and mother batch, stir it up, then carefully pour it back into the half & half container. This lasts at least 2 months in the fridge without noticeably going bad.

[@FadedStar05]

Good idea but My yogurt comes out kinda firm. So it would be hard to get out of that bottle like Nili's half half came in. What kind of container does you half half come in?

[@catieevelen2563]

Love using the sous vide for yogurt!!

[@moondrop3013]

Which sous vide do you use? I’m looking to purchase something to make yogurt but don’t know what to get.

[@catieevelen2563]

@@moondrop3013I have had an Instant pot Sous Vide for quite awhile and have not had any trouble with it. Costco may have another brand on sale now…Anova, I believe.

[@jeaniepartlow7931]

I love that you shop at Freddies!!

[@jenniferjohnson2238]

The moong bean sprouts are popular made into a vegetable curry in India. I am sure you can find some nice recipes online. I lived in India for over 20 years and we used to sprout all the time!

[@ivettesantana4319]

How long do the sprouts take because i purchased mung beans at Walmart for my bf and his pho

[@karynstouffer3562]

I always underestimate the amount of time I need to do anything, anything at all, in the kitchen.

[@elizabethgrace836]

Help please. We made our first batch of the L reuteri yogurt today and it stank like spoiled milk. I was so looking forward to it but it was nasty. What could we have done wrong?

[@laly6980]

I made my first one (coconut) too but separated a lot, I will try with half and half. She said she will try with coconut milk in can but I think she never tried 😢

[@bernismith374]

​@@laly6980the first one always splits. Mine was almost ½solids and ½whey in the 2 jars I made with the powder. I stirred one jar and it make it drinking consistently. I scooped out some of the solids from the second jar to use as a starter. The next batch turned out perfectly, thick and creamy with very little whey. It's worth trying a second batch using some of your first batch as a starter.

[@laly6980]

@@bernismith374 Thank you, I tried a second batch but still separates so what I did is stir it up before putting in the fridge and came perfect. If I want to double the batch should I use 4 tablespoons of the cultured yogurt from the previous batch or just 2 tablespoons, do you know?

[@strawberrygirl8572]

I just started the l. reuteri yogurt but my gut is not reacting nicely to it (ouch!!). I think I started with too much (1/2 cup) and will cut down to 1/4 cup. I just finished a bunch of antibiotics and my gut biome is a painful mess, can't digest anything. Anyone else have severe bloating and stomach pain when starting the yogurt? (I don't plan on giving up, in fact, I ordered his book so I'm going to follow directions this time and do it more precisely.) I haven't tried the SIBO yogurt yet, I thought I'd start with just one bacteria 1st, but maybe that was a mistake.

[@gloreese]

Probably not a mistake. I started with the Super SIBO and had some issues, so I am restarting with the L Reuteri only and see how it goes. I also will be straining my yogurt to remove as much whey as possible, especially starter batch. I think my gut/reaction issues are from the whey portion. I am diabetic and whey is acidic and contains most of the sugar (if any). Not a pro here, just trying to figure it out.

[@strawberrygirl8572]

@gloreese thanks! It's been a couple of weeks now and I got problems have gone away. Feeling much better and have increased the l reuteri yogurt to half cup again. Looking forward to adding the other bacteria at some point

[@TheSongbird62]

I heard someone hollering.

[@IndigoNili]

Always 😄

[@Baboo1020]

2 years 😮me too 😩struggle is real

[@exchangestudent2]

I lean toward an alfredo and mushroom lasagna.

[@jerra7060]

13:50 Was that Levi yelling? 😂

[@IndigoNili]

Of course. 😆

[@HolbrookIMAGE]

sprouted skinless almonds are amazing too 😋

[@miasgirls3778]

🤗♥️❤️♥️

[@FadedStar05]

It will takes 3 hours to heat just air, a lot faster to have the water around the jars like a bain marie or sous vide style. I find it more annoying to have to heat the half half separately and baby sit it and dirty another pan. Ha! Rather just put the water in the instant pot. 🥛🥣