Over fermented L. Reuteri yogurt made with raw skimmed milk.

Рет қаралды 7,514

Finding My Roots: Journey of a Woolmarket, MS Girl

Күн бұрын

I heated this raw skimmed milk to about 200° for 30 minutes prior to mixing it for L. Reuteri yogurt. I’m thinking I probably got it too hot and also over fermented it. I was trying to heat it to 185° and it got hotter than I expected very quickly and I never could get it really too cool down during the 30 minutes without turning the heat off completely.

Пікірлер: 48

@littlefarmer1303 2 ай бұрын

The doctor states it that it should be made out of cream or half and half. Skimmed milk is not recommended at all. Even just milk is not. The higher the fat content, the richer, creamer the yogurt is. The more milk you use, the bigger the whey separation is. The original recipe in his book says use 950ml single cream. 38 degrees C / 100 degrees F is the temperature to make this yoghurt, 42C/107F or higher is the temperature that kills L. Reuteri.

@PeterAcrat 14 күн бұрын

FYI: I made it in my Instant Pot from powdered whole milk, in hand-washed plastic yogurt containers, spread the 10 Reuteri tablets over twice as much liquid (1800ml), and completely forgot to add inulin ! 👉It worked fine, and was much thicker than expected. The second batch I started from the first, and it was even better again. Clearly it is very forgiving.

@tranphuongnhat2676 2 күн бұрын

Sữa tươi không đường nấu trên bếp lửa thấp + 1 trái chanh vắt nước ,khi sữa sôi thì được tách thành 2 phần ,1 phần là ricotta cheese,phần còn lại là nước sữa đã được tách ra từ chanh .nước này dùng để nấu ăn hoặc uống tươi .

@JTWaters68 6 ай бұрын

200 degrees is too hot for L. Reuteri. It should not be heated over 106-108 degrees is my understanding if you want to maintain the viability of the bacteria in it for probiotic purposes. The bacillus coagulans probiotic makes a much milder flavored cultured dairy and you would probably like the taste of it much better--it's the best one that I've tried so far!

@findingmyrootswoolmarketms 6 ай бұрын

Thanks for the info. The 200° was accidentally reached when I was “pasteurizing“ raw skim milk that I sourced locally. It was an experiment for me as I typically use half and half and milk that is already pasteurized. L. Reuteri is definitely my favorite yogurt to make and consume. The benefits have been amazing.

@brusselsprout5851 2 ай бұрын

I'm understanding the closer to 36 hours fermenting the sweeter is gets.

@JTWaters68 2 ай бұрын

@@brusselsprout5851 actually the longer it ferments the more sour it will get because the bacteria will eat more and more of the natural sugar that is present.

@Supportfreespeech 2 ай бұрын

I used locally sourced raw milk (Guernsey) 99 degrees 36 hours. The only thing I did wrong was my recipe should have been only one quart 2 Tbls inulin but I used 1/2 gallon so I should have used 4 tablespoons. I found an article saying the whey has all the probiotic benefits that the yogurt has. I’ll add it to juice and use some of it with the solids to make another batch with the right measurements. I’m hearing 3 weeks in the fridge is the longest to keep.

@js1112111 2 күн бұрын

@@Supportfreespeech don't use raw milk. You are multiplying bacteria,if you have lysteria in the milk you could die.

@belieftransformation 4 ай бұрын

After pasteurization of my whole milk & half & half, I put the pot in cold water to cool it to 100F. Then I add the L. Reuteri starter to the milk combo. I think it likes whole milks. Donna Schwenk talks to Dr. William Davis about it on a KZbin video. My instructions say to mix the whey in with the yogurt if it separates. Hope this helps. 🤗🇨🇦

@findingmyrootswoolmarketms 4 ай бұрын

Thanks! This was an experiment using skimmed raw milk. I’ve since discovered that I enjoy making it just as you have referenced.

@bernismith374 4 ай бұрын

It's counter productive to make l reuteri yoghurt with raw milk as it kills all the natural goodness in the raw milk. Obviously if you have a cow and use raw milk for everything then that's fine, but its much better to keep raw milk for drinking and on cereal etc and use UHT/ultra pasteurised milk for l reuteri as you don't have to scald it.

@gramps5157 3 ай бұрын

Don't use skim milk. Use Whole milk or better yet Half and Half.

@hepzlawrence7710 2 ай бұрын

Do you mean whole milk like cream? I can make mine with coconut cream and it comes out thick but i can never get it thick with milk im not sure why

@gramps5157 3 ай бұрын

Pull the yogurt out of the way so the whey is out of the way.

@bh9262 Ай бұрын

Should you blend it all together?😊

@findingmyrootswoolmarketms 29 күн бұрын

@@bh9262 You can. I use the whey for a few things, so occasionally I like to strain and freeze it.

@xu83r 22 күн бұрын

My L. Reuteri Yogurt (first batch) is totally separated. Blend together and try a new Batch with it? (1 - 2 Tbs)

@findingmyrootswoolmarketms 22 күн бұрын

@@xu83r I don’t know enough about it to make that recommendation. L. Reuteri is so finicky that, personally, I would start a new batch.

@PeterAcrat 14 күн бұрын

@@findingmyrootswoolmarketms FYI: I made it in my Instant Pot from powdered whole milk, in hand-washed plastic yogurt containers, spread the 10 Reuteri tablets over twice as much liquid (1800ml), and completely forgot to add inulin ! 👉It worked fine, and was much thicker than expected. The second batch I started from the first, and it was even better again. I found it was very forgiving. Thnx for your guidance all the same.

@xu83r 11 күн бұрын

@@findingmyrootswoolmarketms I used too much inulin

@omerbeyi Ай бұрын

From turkey hello

@2A4BDGV 3 ай бұрын

What will you use the whey for,?

@findingmyrootswoolmarketms 3 ай бұрын

@@2A4BDGV I use a little bit to make fermented ketchup. kzbin.info/www/bejne/aGOwepaViZaqfsksi=WzK-FrWE0nlLHf1p The rest I either add it into a smoothie, loaf of bread or add it to my sweet dog’s food. I’ve heard some folks say that they cook their pasta or grains in it.

@2A4BDGV 3 ай бұрын

@findingmyrootswoolmarketms good ideas, esp for the pups ❤️. Thank you

@RichardSnook 2 ай бұрын

Mine doesn’t separate at all like that 100 degrees works perfectly. Mine is also not strong or tart at all

@PumpkinButter01 2 ай бұрын

Can I ask what brand of L. Reuteri you use? As well as the type of milk/half and half. Also, do you use inulin? I have made 6 batches now and they are all so strong smelling of yeast that i don’t think it’s good.

@bh9262 Ай бұрын

Which part has the probiotics?

@findingmyrootswoolmarketms 29 күн бұрын

@@bh9262 All of it is probiotic-rich.

@Mysteryguest301 2 ай бұрын

Keep it raw milk instead of boiling the goodness out of it

@findingmyrootswoolmarketms 2 ай бұрын

@ It’s my understanding that the good bacteria in raw milk heavily compete with and overpower the L. Reuteri bacteria. This was an experiment with some raw milk that I had access to. For the record, I won’t be doing this again.

@carolcole570 Ай бұрын

MAYBE YOU’D BE “ THRILLED “ IF YOU FOLLOWED THE EXACT DIRECTIONS IN MAKING IT.

@findingmyrootswoolmarketms Ай бұрын

@@carolcole570 Nothing wrong with experimenting. Even the EXACT directions have sometimes resulted in failure for me. I’ve had successful batches using other methods, including heating whole milk (not half-and-half) and cooling it down before adding the probiotics; using other strains of L. Reuteri with adding glutathione with a shorter fermentation period. Dr. Davis only gives the method that seems to be the most straightforward. Experimentation is a wonderful thing.

@carolcole570 Ай бұрын

@@findingmyrootswoolmarketms I understand you, but learning all about this only two days ago has completely blown my family away because EACH of us has such MASSIVE health issues……that we are literally hanging on by our fingernails. Death looks each of us in the face…..especially my 11 year old granddaughter. So, completely holding our breaths, we want noooo slip ups. We want to dot all our “i’s” and cross all our “t’s”. We are banking on the help of this for 4 of us. We CANNOT have ANY mistakes. Our very LIVES are depending on this. Everything has been ordered……and now we impatiently wait on the 3 week backlog of those capsules. I applaud your having the…..freedom…..to experiment. We definitely do NOT have the same freedom as you , SINCE death stares us straight in the face…….especially our worry over my granddaughter. We want HER to have her own chance at Life. OURS we accept. HERS we are fighting for tooth and nail. Doctors cannot help her .

@findingmyrootswoolmarketms 22 күн бұрын

@ Thanks. This was actually a somewhat educated risk. I felt by heating the milk I would be successful. I think I’ll give the 97° a try the next time I make it.

@carolcole570 22 күн бұрын

@@findingmyrootswoolmarketms Correction…..l.make it 99 degrees…..for 36 hours. Then, cool for two hours. Then eat 1/2 cup. I will put vanilla in to make it taste better.