Super Gut Yogurt Made Simple

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[@nicolragland9336]

so exciting! thank you!

[@drdebbieozment]

Thank you for watching, Nicol! Happy Fermenting!

[@ChevySS1968]

Thanks for the vid! I may have to order the sous vied, I like the idea of all the quart jars, much easier to handle. Do you have a little list of your exact equipment (sous vied, container and jars)? You made 6 here.... how long will they last in the fridge?? Thanks again

[@drdebbieozment]

Hello! They will last at least 30 days! You will probably eat it much faster than that! I used some for a starter that was 42 days old and it worked great. You can apparently tell by the smell although I've never had it long enough to go bad. Thank you for listening! Please subscribe and join me on my podcast: Vitality Made Simple.

[@drdebbieozment]

Hello again Chevy! I will put a free PDF on my website today! Thank you for suggesting this! You will find it at DrDebbieOzment.com

[@michwenson]

@@drdebbieozment no pdf

[@TheBzybees]

Is the milk at room temperature when you start? Or is that why there is an extended fermenting time.

[@drdebbieozment]

The milk is not at room temperature but I really think that is a good idea. The extended fermenting time is to allow the beneficial bacteria to keep doubling - approximately 12 times!

[@wmluna381]

Thank your for the video. It got me interested in looking into sous vides. I'm not sure if you've done an episode talking about longterm care after gallbladder removal, but I've tried doing research on my own and I mainly come across post-surgery aftercare info which doesn't help me too much. It's been 10+ years. If anyone out there can point me in the direction of a good resource, I'd be appreciative of it. I've been doing lots of DIY yogurt (not Dr. Davis' yet) and am feeling noticably better a couple of weeks into it. Just finished my 1st batch of fermented kraut, carrots, and other veggies and have Kombucha developing. In the meanwhile, I caught a sale on GTs and scooped up a lot that I am drinking in the meantime and for the bottles. I have also done some bootleg kefir production for now from the Lifeway store product which has a strain of L. Reuteri in it for now. I do intend to get my own kefir grains to grow as well as Dr. Davis' starter culture next. I just wanted to get some easy techniques down before I fully invested myself. I dig it all and see myself sticking to it long-term.

[@pearlberry---PearlyGates]

@WM Luna... Dr Ken Berry I believe would have some information that may help you.

[@wmluna381]

@@pearlberry---PearlyGates I appreciate the resource. Thank you for sharing it.

[@drdebbieozment]

I agree. Dr. Berry is excellent!

[@TheBzybees]

Is your reservoir 12L or 16L. I want one that can hold 6 quarts like yours.

[@drdebbieozment]

Hello! We have the 12 liter. Thank you for watching! Please join me on my podcast: Vitality Made Simple.

[@DavyCorish]

Love it, thanks Dr Debbie, I watched this before Christmas and have made a few batches since. Love the yoghurt, but curious on two things, does anyone know the nutritional value of the Super Gut Yogurt Calories, Protein, Fat, Carbs? I've been using myFitness pal and putting in natural yoghurt which is about 500 cals for 200mls (I think that's about a cup). 2nd question, what is the recommended daily amount to start seeing the great benefits that people have shared and Dr Davis talks about.

[@drdebbieozment]

Hello Davy! Congratulations on your yogurt adventure! Although I don't know the precise nutritional value, you could base it on the amount of Half & Half and Whole Milk that you use plus the prebiotic fibers. Although "results may vary :)", I am seeing people feeling better in four to eight weeks. It's dependent on the level of gut dysbiosis as well as processed food intake. Thank you so very much for watching and commenting! I've been making some KZbin Shorts for fun; I hope you enjoy those. Let me know what topics are of interest! Please join me on my podcast: Vitality Made Simple. Blessings to you!

[@gladysobrien1055]

Everybody, every where wants to know the macros. But if you actually read Dr. Wm. Davis’ books…you will be able to note that due to the long fermentation time…all the natural sugars plus the added Inulin is eaten. Dr. Davis believes the carb count is as low as zero! If you are worried…do not use milk…use 18% cream! Which reduces the sugar content and increases the nourishing fats your body needs! Gladys🇨🇦Toronto🇨🇦Canada🇨🇦

[@drdebbieozment]

@@gladysobrien1055 You are absolutely right, Gladys! It is food that our bodies are designed for. The long fermentation is the key! I've also been fermenting Lifeway Kefir via the same method and it is delish!

[@Monjagetitonya]

This work in autism is going to be a game changer! Guaranteed! Moms having C sections and moms getting antibiotics right before giving birth keeps babies from receiving the needed bacteria from the moms vaginal canal… they are actually soaking gauze in moms birth canal who must have c sections and wiping the babies entire body, mouth, nose, eyes and ears. Breastfeeding also provides these needed bacteria for the babies gut! My daughter had antibiotics 3-4 days before giving birth and my grandson is autistic. I am now just learning to make yogurt with the needed bacteria to help build his gut bacteria. Moms should take the bacteria “infantis” the last trimester and even add to formula if nursing isn’t an option. Also! Stop making kids”germ free”… let them play in the dirt… play with animals! Walk barefoot! We’ve ruined our micro biome! Thoughts!

[@drdebbieozment]

Your are EXACTLY ON TRACK! God designed us with this internal "rainforest" of microbial diversity. In our toxic world, we have to be constantly replacing the missing microbes. Fermented foods are the best option. Thanks again!

[@mercykorir2392]

Please can you specify which are the specific prebiotic fibers you are using in this video? I'd appreciate the links. Thank you!

[@MiroBG359]

she said it in the video: using 2/3 Inulin powder and 1/3 Acacia fiber powder

[@drdebbieozment]

I'm using approximately 2/3 Inulin and 1/3 Acacia. The key (as I understand it at this point) is to use plenty of prebiotic to keep the bacteria well fed.

[@franfransen7350]

So my first generation of yogurt is my starter to make my consumable yogurt. Can I freeze my fist generation yogurt? I'm wanting to freeze in a silicon mini muffin pan (2 Tblsps. per mini muffin being the amount needed to inoculate a quart of milk) preparing for the next batch. I've followed Dr. Davis's blog about freezing the L. Reuteri this way and it works great. Just looking for confirmation that I can do this with the Super Gut yogurt as well without harming the microbes. Thanks.

[@drdebbieozment]

Hi Fran- Yes! You can freeze it your first generation without harming the microbes. I take mine out of the freezer and put it in the fridge the night before. Blessings for delicious fermented yogurt!

[@TheBzybees]

Would you please consider making a video making the initial quart of the super yogurt (not made from prior batch) so that we can learn how to begin.

[@drdebbieozment]

Yes! I will try to film that on Tuesday and get it posted ASAP. I also have had some inevitable "flub ups" and want to talk about what can go wrong. Thank you for watching! Please join me on my podcast, Vitality Made Simple.

[@TheBzybees]

Where do I view the video on KZbin or elsewhere?

[@clint076]

Are you using the 12L or the 16L container?

[@drdebbieozment]

We are using the 12 L container. It holds six quarts. Thank you for watching!

[@arlenejokozo222]

Also, does the acacia fiber have the L Reuteri strain in it?

[@drdebbieozment]

No. It is strictly prebiotic that is food for the L.reuteri.

[@user-et4yg8xm9x]

Also do you have a recipe written out on the first batch?

[@drdebbieozment]

Hello! Read Dr. Davis' book entitled Super Gut. It has lots of great information and options.

[@sylviat8461]

If Acacia Fiber should not be heated past 100 degrees is it ok to put in the LR yogurt?

[@drdebbieozment]

Hi Sylvia - The good bacteria use it for energy and it's safe at that temperature. Thank you for watching!

[@TheBzybees]

How many quarts is the reservoir you are using?

[@drdebbieozment]

It is the 12 Liter size and holds six quarts just perfectly.

[@skylarblueonline]

Curious about how long the yogurt lasts in the refrigerator? When you make 6 quarts for you and your husband, how long does that typically take for you to eat it?

[@drdebbieozment]

Hi Jennifer - I will last over a month! I'm giving lots away and we eat ALOT. I actually fermented some Lifeway Kefir and it is still good after 10 weeks!

[@marthalucia6941]

Great video, thank you! Donna Schwenk suggest temp at 100 degrees. I've found my l reuteri cultures better without separation at 98. Is that what Dr. Davis recommends as well, 106?

[@drdebbieozment]

Hi Martha! I have been recently fermenting my Super Gut/SIBO yogurt at 104 degrees. Dr. Davis says 106 degrees in his book. I have been fermenting L.reuteri at 99 because my sous vide seems to run slightly high. Dr. Davis and I are actually recording a podcast together tomorrow (for my podcast - Vitality Made Simple) and I'll ask him about his latest opinion. This is such an art and science! Thank you for watching!

[@marthalucia6941]

@@drdebbieozment thank you for your reply! So, do you ferment both your gastrus and reuteri in the same batch at 104? That won’t kill the.Reuteri?

[@johnrieder5466]

@@drdebbieozment Dr. Davis' website says 100 degrees but his book says 106! Total novice here and will start first batch when my sous vide container arrives! Looking forward to your "first batch" video! Great stuff, thank you!!

[@drdebbieozment]

@@johnrieder5466 Hi John! I asked Dr. Davis about this. Because different bacteria thrive at different temperatures, Dr. Davis said that we can't go wrong fermenting around body temperature. Consequently, I've lowered the temperature to 103 to "split the difference!" Thank you for watching, John! I'm planning to make another video tomorrow showing how to make the starter. I'm actually a novice too compared to the many experts out there!

[@drdebbieozment]

@@marthalucia6941 Hi Martha! I asked Dr. Davis about this and he said that you will get more gastrus at the less reuteri at the higher temperature. I've been also fermentng L.reuteri separately at 99 degrees to get more of the many amazing benefits. Our garage fridge is filling with yogurt..... but that provides more to give away!

[@mikemagee8371]

I made my first batch of Super gut SIBO yogurt and it turned out very runny. Thin like skim milk, but with some curds in it like cottage cheese. I used a yogurt maker kept the temperature at 105-106 per Dr Davis and 36 hours. I did place the lids on tight instead of leaving them loose on top of the small glass containers. Can I use what I have to do a new batch, or do I need to start over?

[@candacekerr4139]

Yes you can.

[@arlenejokozo222]

Dear Dr. Debbie, I’ve made two full batches so far of the 36 hour L reuteri yogurt. It is very pungent, almost like cheese. Am I doing something wrong? Please advise.

[@leahredapple]

It is pungent - and delicious.....I've made quite a few batches and they all have that smell initially. After a bit in the fridge, it lessens and tastes so good.

[@drdebbieozment]

It sounds like you are doing it correctly Arlenejo! I agree with NancyLee -- it is very pungent at the 36 hour mark but then that lessens with time in the fridge. Some of my batches are more pungent than others and I don't know why yet!

[@drdebbieozment]

@@leahredapple I totally agree, NancyLee! It can smell strange when it first comes out warm but then turns delicious and yummy!

[@lucybellescott7531]

This is a batch made with previous batch, but for starting to make a batch for the FIRST time, do you have a video on that, using the probiotics L.reuteri, L.gassei, B.coagulens ?

[@drdebbieozment]

Hi Lucy! What a beautiful name you have! I don't have that video but have just ordered the raw ingredients and will make a video this weekend! Thank you for watching. Please join me on my podcast: Vitality Made Simple.

[@drdebbieozment]

Good Morning Lucy - I just posted that video on my channel. That was certainly a "learning opportunity" and the next video will be addressing trouble shooting. Thank you for watching!

[@SaraPurvey]

Hi Debbie, I hope you are doing great. I clicked the link to the souse vid you use, but it just takes me to their site and not the actual machine you are using. I was hoping to get a great Black Friday deal. Too, did you make a video when you did the infused oils?

[@drdebbieozment]

Hi Sara! Please forgive this delay! didn't hear about a Black Friday special. You want to purchase the complete kit with the reservoir.

[@SaraPurvey]

@@drdebbieozment I only got the cooking element. I should say ordered. I’m looking at the reservoir. Thanks Debbie.

[@drdebbieozment]

@@SaraPurvey Hi Sara! This is my first experience with a Sous Vide. A "gourmet" friend uses only the cooking element and attaches it to all sizes of containers depending on what she is making.

[@drdebbieozment]

@@SaraPurvey Also- I will soon make a video of the infused oils. They are beautiful!

[@johnrieder5466]

Hi Debbie, have you made the video showing how to make the yogurt from the ingredients vs the starter from a previous batch?

[@drdebbieozment]

Good Morning John! We just finished it and will hopefully be posting it by this Sunday. Thank you so very much for watching!

[@StirlingGardner]

What size container do you have? The 12 liter or 16 liter container? How did you discover your unit ran hot? How did you calibrate it? And why at 105 degrees now, rather than 100?

[@drdebbieozment]

Hi Stirling! Please forgive this ridiculous delay! We have the 12 liter but there are days I wish that we had he 16 liter! The 12 liter holds 6 quart jars perfectly. Thank you for watching. Please join me on my podcast: Vitality Made Simple!

[@cylon5741]

buy an inexpensive digital food thermometer

[@drdebbieozment]

@@cylon5741 Yes - that is a great idea!

[@cylon5741]

@@drdebbieozment You have a delightful personality and kudos on your asepsis procedure.

[@drdebbieozment]

@@cylon5741 Thank you for your kind words! I appreciate the use of "delightful" rather than "quirky"! Thank you for watching and I hope you are enjoying your yogurt adventure!

[@mitzimeyer2928]

Is there a way to make this for lactose intolerant folks, of which I am one? Using coconut milk or nut milks?

[@happyoutside2558]

Yes, it is in Dr. Davis’s book, Supergut.

[@drdebbieozment]

Hi Mitzi! Thank you for watching. I'm still learning about this! A key factor seems to be the use of full-fat coconut milk with zero additives. Please join me on my podcast: Vitality Made Simple.

[@MalcomMalediction]

I tried fermenting this but with Dr Mercola's L Gasseri and failed miserably...is it supposed to be sour/tart like typical yogurt should be? cuz it wasnt. I like it very sour.

[@drdebbieozment]

Hello! It is typically more sour (in my opinion) than store-bought yogurt. How did yours look and taste?

[@michellebaxter530]

Just made my first batch!!! Need advice please At about 19 hrs mine looked beautiful in the jar then at 32 hrs I had major separation and a curdled cheese look. Definitely soft with consistency of feta. Tastes delicious. Is this normal??

[@drdebbieozment]

Hi Michelle- Apparently this happens quite often on the first batch. Did you start with the three different "raw ingredient pills" for this?

[@pearlberry---PearlyGates]

Hi Michelle, My friend Gladys had a batch that came out looking like cottage cheese but when she put it in the refrigerator overnight it relaxed and became smooth and creamy.

[@gladysobrien1055]

@@pearlberry---PearlyGates thank you, Pearl! Glad🇨🇦

[@gladysobrien1055]

@@pearlberry---PearlyGates The first five times I prepared the yogurt…I used 18% cream and it was thick and rich. No separation or problems. Where I ran into problems is when I switched to 10% cream…since I had some and wanted to use it up. Also, it was regular dairy cream full of additives…I finally found a dairy that sells milk without any additives at all! It is being delivered tomorrow! Then, I will start again with the purest cream available to me here in Ontario, Canada🇨🇦Honestly, I cannot wait! Gladys

[@lindajames7759]

I keep getting the same thing. I have one batch that’s perfect then the next is cheese 😩😂

[@Aaron84danielle]

What does the prebiotic fiber do and where do I buy it?

[@marlenaewing7753]

Prebiotic fiber feeds the bacteria... Amazon.. Dr. Davis also says one can use Inulin or potatoe starch.

[@soteriacharis6338]

Does the second batch made from the first batch also need to be fermented 36 hours at 100ish temp?

[@K-Bcreates]

Yes, 36 hours every time 😋

[@drdebbieozment]

Hello Soteria! Yes - 36-hour fermentation is really the key to increasing the bacterial count exponentially. I ferment the Super Gut/SIBO yogurt at about 104 degrees. Please join me on my podcast, Vitality Made Simple! Blessings to you!

[@mojjt]

Sterilize jars in the oven on 100C. Lactobacillus Reuteri strain from biogaia that dr David Williams recommends as a starter is GMO strain.

[@drdebbieozment]

That is great information! Thank you, Bilijka!

[@mojjt]

@@drdebbieozment You're welcome!

[@HH-kg4fq]

His name is William Davis.😂😂😂😂😂

[@gayleandrews1485]

OMGoodness Dr Debbie! That was an amazing video! And you look 40 years old!

[@drdebbieozment]

Thank you! Lighting and Super Gut!

[@Prayer6226]

I so enjoyed your video..🙂. I was wondering if you could tell me why my yogurt turns out gel like and a bit gooey? I made my L Reuteri and L Gasseri with no problem...I then combined them to make my SIBO yogurt. The first batch of SIBO yogurt turned out fine but the second batch turned out gel like and gooey. I started over again and followed the same procedure as above and again, my first batch of SIBO yogurt was fine but my second batch turned out gel like and gooey. Would you know why this is happening?

[@drdebbieozment]

Thank you for watching! I do not know for sure why it happens. When using the pills as starters, it seems to consistently separate into curds and whey no matter what variables I change. I have started gently heating my milk and dissolving in the prebiotic fibers. Then I let it cool and add the probiotic yogurt in; so far that has been consistently smoothe. Nevertheless, I don't have a good answer for your good question. I'll keep experimenting. Please join me on Vitality Made Simple Podcast.

[@Prayer6226]

@@drdebbieozment thank you so much for getting back with me..🙂

[@stevenlench7331]

Did you use half and half or whole milk, you had two different containers

[@arlenejokozo222]

Are used 1 quart whole milk 1 quart heavy cream had to heat to 196 because they were from the farm vat pasteurized

[@stevenlench7331]

Is that what you had on hand or can you just use whole milk?

[@drdebbieozment]

I used about 2/3 half and half and 1/3 whole milk. Both were organic and ultrapasturized.

[@arlenejokozo222]

Please advice. My 36 hour yogurt is very pungent. Almost like cheese. Is it OK or am I doing something wrong? Please help.

[@drdebbieozment]

Hello Arlenejo! Please forgive this delay! I have no valid excuses! I have been finding that the yogurt is more pungent with the three starter ingredients. It seems to get milder with each successive batch. Also, the initial batch with the three microbes tends to come out like cheese. You can freeze this in 2 Tablespoon portions to use later. This is an adventure and I've still got lots to learn! Thank you for watching and commenting. Please join me on my podcast: Vitality Made Simple.

[@rhoz5191]

Dr Davis says body temp or 100. Where did you get the 106 degrees idea?

[@drdebbieozment]

106 degrees is in his book. Different bacteria proliferate at different temperatures.

[@Aaron84danielle]

I was just curious would it hurt anything if you dehydrated the yogurt to make dry packets I want to send some to my friend that’s having health issues. I wasn’t sure if it would kill the bacteria. Any idea thank you.

[@drdebbieozment]

Hello! That is such a great question and we have actually dehydrated some successfully. The KEY is that you have to change the settings on your dehydrater and keep the temperature lower than usual.

[@Aaron84danielle]

@@drdebbieozment I would love to learn how to do that, but I could figure out how to make the yogurt in a powdered form for the people I work for in an elderly home that would be awesome. I guess I’ll just keep searching. It would be great if all they had to do was add milk and cook it. Thank you so much.

[@Aaron84danielle]

@@drdebbieozment have an idea let me know if this might work. Maybe I could just make up little baggy packets for the residence with all the bacteria and insulin already in there and all they have to do is add milk and cook it. What do you think should I put it in a Uv bag? Not sure if Sunlight would kill the bacteria.

[@drdebbieozment]

I don't know about that method. Ours is a freeze-dried starter and can be reconstituted for eating. @@Aaron84danielle

[@Aaron84danielle]

Did all of those eight jars fit in your Insta pot pro

[@drdebbieozment]

My Anova Sous Vide is a 12 liter and it holds six jars perfectly!

[@Aaron84danielle]

@@drdebbieozment thank you

[@svetlanadragic4177]

Can i use honey instead of inulin or patatoe starch ?

[@drdebbieozment]

Hello Svetlana - I don't have any experience with honey or potato starch but try it and see!

[@graceconeff8105]

I've been heating the milk to 195 degrees for 10 minutes and cooing it. What are your thoughts?

[@drdebbieozment]

Hi Grace- How is your yogurt coming out? As long as you are cooling it and you are getting good results, I think it is fine! Since this video, I've been heating my milk to about 100-110 degrees and dissolving the prebiotic fiber in it and then letting it cool before adding the yogurt starter.

[@lisabailey5450]

I've been making this yogurt with Acacia fiber instead of inulin because I'm sensitive to inulin. It seems to be working great. It tastes delicious! Shouldn't acacia be a good substitute for inulin as they are both prebiotic fibers?

[@drdebbieozment]

Hi Lisa! Acacia is absolutely an excellent substitute. What kind of reaction/sensitivity do you have to inulin?

[@lisabailey5450]

@@drdebbieozment It makes my stomach hurt and swell

[@lisabailey5450]

@@drdebbieozment Thanks for replying. I appreciate it 😊Glad to hear the Acacia fiber works fine.

[@drdebbieozment]

@@lisabailey5450 I have a friend who has developed a rash and I wonder if it is one of the fibers. I appreciate your information!

[@lisabailey5450]

@@drdebbieozment oh my! I hope she can figure out what's causing it.

[@scottareman779]

Hi Debbie,why do you add inulin again?

[@drdebbieozment]

Hi Scott - Inulin is prebiotic that feeds the bacteria during the fermentation process. Prebiotic foods (onions, garlic, jerusalem artichokes, chicory, leeks, asparagus - and more) feed the friendly bacteria in the gut. Thank you for watchng! Happy Fermenting!

[@tubaaksoy2923]

Can babys also eat this yoghurt ?

[@drdebbieozment]

Hello Tuba- I will ask Dr. Davis this question. I would think that it is safe when they are old enough to eat solid food but I will double check!

[@lynnecobb9399]

Ours always turns liquidy after stirring...what can I add to keep it nice and thick?

[@drdebbieozment]

Are you stirring it as soon as it finishes fermenting? I don't stir mine. Mine develops some liquid whey after a four or five days. Try not stirring it and see what happens. This is an adventure! Thank you for watching!

[@lynnecobb9399]

@@drdebbieozment when it's finished fermenting, I refrigerate it. I'm talking about when I stir it before eating it...we like to stir in some glycine as a sweetener, but it liquifys even with just the stirring before eating

[@drdebbieozment]

Hi Lynn- You may need to add just a bit more of the prebiotic. That's a place to start!

[@lynnecobb9399]

@@drdebbieozment 😊 I'll try that.

[@RC-dx6vu]

I'd love to try this recepie to see if it really would help me sleep better. But we don't have half and half milk in the uk 😕

[@Monjagetitonya]

Good idea is to also sterilize all bowls and utensils you are using. Just sterilizing the jars is good but if you don’t sterilize all what good did sterilizing the jars do?

[@drdebbieozment]

Hello! That is a good point. I will typically dip my spoon in the boiling water. Many of my friends don't sterilize their jars and have great outcomes. This is such an adventure! Thank you for watching and commenting. Please join me on Instagram @drdebbieozment.

[@johnrieder5466]

I have tried this 3 times and each time my yogurt has the consistency of ricotta cheese. Is there some trick I am missing?? Also, any chance the from scratch video will drop soon??

[@drdebbieozment]

Hi John! It's finished and posted! I'm finding that the cheese-consistency makes a good starter. The yogurt seems to get smoother with each fermentation cycle.

[@pearlberry---PearlyGates]

Hi John, a friend of mine Gladys put hers in the refrigerator and it got smooth overnight It was lumpy like yours when it got done but by put it in the refrigerator overnight it just helped it to just smooth itself out.

[@greg.DeAlto]

How do you store the yogurt after the 36 hour fermentation?

[@drdebbieozment]

Good Morning Greg- We store it in the refrigerator. Each jar is labeled (with painter's tape!) with the date of completion and the type of yogurt. I'm now fermenting some Lifeway Kefir that is delicious. Thank you for watching!

[@greg.DeAlto]

@@drdebbieozment good morning! Thanks for your quick reply. I just finished my first batch of super gut. I’ve read reviews of people eating in the morning on an empty stomach or at night an hour or two before bed. Which timing for you have yielded best benefits?

[@drdebbieozment]

@@greg.DeAlto Hi Greg- I think I'm actually addicted to it. :) We are eating a bowl each morning and then I sometimes have a yogurt snack in the late afternoon. Since it helps colonize beneficial bacteria in the gut, it probably doesn't matter. Have you heard my podcast interview with Dr. Davis on Vitality Made Simple? He is absolutely fascinating!

[@greg.DeAlto]

@@drdebbieozment thanks for your reply! I’ve heard his podcast with @BenGreenfield very interesting podcast that caught my attention. How quickly do you & your patients see relief symptoms? Also in the book, super gut he noted and suggested taking curcumin week 1. Does this supplementation continue into week 2-4 or is it stopped?

[@gladysobrien1055]

@@drdebbieozment I am addicted, too! I want to forgo eating anything else and just eat yogurt! Three times a day! I crave it! Glad🇨🇦

[@browneyedgirlFL67]

Where do you get the Su Vid? Also-- do you have a video on how to start your initial batch?

[@drdebbieozment]

Hello! There's a link for the sous vide just below the video. The last time I checked, it was less expensive than on Amazon. I have a new video called "Super Gut Yogurt From Scratch" that shows how to start with the pills. The starter batch usually separates and that is totally fine to use to make more. Thank you for watching! Please join me on my podcast: Vitality Made Simple.

[@SweetKingTanner]

Hi Debbie. Have you heard of effects of eating too much of this yogurt? Dr Davis recommends 1/2c a day but sometimes I find myself wanting a lot more than that - so yeah, have you heard of any negative effects? I haven’t really found any information I made 1 batch of the 3 cultures he specifically recommends and then just yesterday I finished one with a bit of the SIBO cultures in it and a good 3tbsp of kefir.

[@drdebbieozment]

I eat about one cup every day and feel great! You can go by how you feel; I seriously doubt if there are any risks as long as you're feeling good. It's ancient food!

[@isabellarezende123]

Uaaau. I’m Brasil 🇧🇷

[@drdebbieozment]

The whole world needs Super Gut!

[@Zebrajellyfishphoto]

Has anyone ever finished the 36 hours and found little yellow spots on top of the finished fermented milk product? We did last time and wondered if it was a kind of mold. We ate it anyway. Thoughts?

[@drdebbieozment]

Hello! Yes - I have had that happen. It looked like "butter" droplets on mine and it tasted fine.

[@Zebrajellyfishphoto]

@@drdebbieozment Thanks. Mold can be different colors and I didn't do much research on this occurrence.

[@27kjh]

Having a Sous Vide would be nice but I don’t think it’s essential to make this yogurt…maybe just for very large batches. There are yogurt makers out there that the temps and time can be adjusted. I make it in my Instapot that the temp stays at a perfect 100°F…which I understand is the temp suggested to incubate this strain of yogurt at.

[@drdebbieozment]

It is so great to have options! Thank you for watching. Please join me on my podcast, Vitality Made Simple!

[@MalcomMalediction]

I looked online and saw that Inulin Powder is supposed to look pure white like icing sugar...the one i got looks off like its light brown, and it stuck out weird in the half & half n leaves u chewing on tiny bits of it which is horrible n nothing like yogurt should be. I'd like it if u show off that inulin powder u got so I see what its supposed to look like.l

[@drdebbieozment]

It is white and looks like sugar. But, it has a more "sticky" substructure. I have started heating the milk to about 100 degrees and then dissolving the prebiotics in it first. Then I add the half & half and then the yogurt starter. It sound like you may have gotten some Inullin that was old or had gotten damp. This is a work in progress! There is so much to learn!

[@StevieWonders2020]

What was the initial culture? In this video it seems you are using a previous batch, but that doesn't give us the name of the culture/where to buy, etc.?????????????

[@drdebbieozment]

Yes - I was using a previous batch. The initial cultures for L.reuteri were ordered from www.culturedfoodlife.com. Donna Schwenk is an absolute expert and has much great information there. Page 240 of Super Gut tells of options for the Super Gut combo and has all the details. It is best to order the starters when the weather is cool; they are fragile in hot warehouses.

[@happyoutside2558]

@@drdebbieozment Thank you for the page number, very helpful!

[@drdebbieozment]

@@happyoutside2558 Love your handle - Happy Outside!

[@cherileerogers1650]

Gosh, I’ve been eating the L Reuteri yogurt for almost 8 weeks now and haven’t noticed any difference.

[@drdebbieozment]

Hi Cheri! I'm so sorry to hear that! Are you following Dr. Davis' plan in his book?

[@cherileerogers1650]

@@drdebbieozment I am only making the L Reuteri yogurt from his recipe. I have been low carb since 9/21. If that matters. Thank you for responding! 😊

[@drdebbieozment]

@@cherileerogers1650 Happy Monday, Cheri! You are probably ready to start fermenting Super Gut Yogurt/SIBO Yogurt with all three strains. The instructions are on page 240 of Dr. Davis' book. Unraveling gut problems is quite an adventure!

[@cherileerogers1650]

@@drdebbieozment Great! Thank you!

[@riss6647]

@@cherileerogers1650 Is it normal ti be incredibly bloated and miserable on the day after eating it?I kinda jumped in head first and hadn't even had dairy in a few years prior.

[@QUINTUSMAXIMUS]

I tried making this, but it made me worse I guess because of my Histamine Intolerance, so got to fix SIBO some other way.

[@booreed7813]

What? Only link is for pressure cooker!!!!

[@drdebbieozment]

Hi Boo - You can also get it on Amazon or at most big box stores. We thought we had an affiliate link but it has never worked!

[@kellyname5733]

Does anybody else get a lot of gas from L Reuteri yogurt? I do and a lot of it. Its not stinky but ... I do have 'systemic' Candida which is impossible for me (other health issues) to get rid of. I eat many other fermented foods, kefir water and milk, kimchi and more, pretty regularly. Im confused. This gas reminds me of a time when my Candida was out of control but it's not now. Sadly I will never free of my 'systemic' Candida. When Candida gets into the blood stream there is little to no chance of complete balance in the body. It is a horrific affliction. Maybe it is an ingredient in my daily smoothie? It has been a month since starting the yogurt, so I am colonized for sure.

[@ernestocarig687]

Hmmmmm SUPER EXPENSIVE 😢😢😢😢😢

[@arlenejokozo222]

No ultra….only pasteurized

[@hazelfox5613]

We don’t have ultra oastuized either. So I hear the liquid to 85C and hold it there for 5 mins. Then cover and leave to cool down. Then I mix in the starter and inulin. It seems to work well and I’m getting nice yoghurt. Hope this helps.

[@lonnaadkins8282]

There is something in pasteurized only that kills Reuteri that’s why Dr. Davis says ultra pasteurized. His book is invaluable. Good cooking.

[@arlenejokozo222]

Thank you so much I was very discouraged after I purchased expensive whole milk and heavy cream. I planned on doing half and half to make half-and-half. I surely hope it works. I will do as you suggest and heat the milk prior to.

[@drdebbieozment]

That is a great idea, Hazel. Thank you.

[@kla8847]

How did you “calibrate” your device?

[@booreed7813]

I’m so confused! i’m old ….,,,,,need a recipe with names and links to all. Having to rewind looking for this foreign sounding products is exhausting . products on you video are not visible and zooming. in is blurred. You did give a good presentation but feel, being a novice, i was left hanging.

[@drdebbieozment]

Hello! Dr. Davis' book Super Gut spells it all out. You will love it!

[@SaraPurvey]

@dr.debbieozment8043 what is about the Sari Food Acacia that you like compared to other brands?

[@drdebbieozment]

I like that it is organic!

[@scottareman779]

Hi Debbie,why do you add inulin again?

[@drdebbieozment]

Inulin is prebiotic fiber that nourishes the microbes. Thank you for watching! Please join me on my podcast, Vitality Made Simple.