The unique probiotic benefits of L reuteri yogurt

[@melanieparis8697]

I absolutely love my l Reauteri yogurt, going into my fifth week.

[@bootlegapples]

Hi,Have you had any notable health benefits?

[@avee8574]

Just came across this strain of L. Today, excited to get my first batch on 🙌

[@laurelgailusher359]

You have to commend these Docs who give it there all and are passionate about the efforts to make America Healthy with rather easy methods. Easy to understand if you care about your health and invest in what they are saying. I grew up in the 50-60’s and we ate three meals a day with healthy options. Rarely did we need antibiotics. My dad came from Germany and he had a cabinet with health choices for healing that included, garlic, castor oil, brewers yeast,, blackstrap molasses, epsom salts, (magnesium) vitamins. Garlic was his go to when he was ill. I could smell it on his skin, He wasnt sick very often despite being around people a lot.

[@Cholita.1979]

I’ve been making it and taking it. Thank you so much dr Davis!!

[@SheDaresLIVE]

Someone who saw my video on lactobacillus reuteri which I’m using for my B12 deficiency and which I believe helped me get rid of it, highlighted this video and i love it! I do agree it is disappearing from the modern microbiome and found some research that this might be due to modern toileting practices! Not much we can do about that but love l.reuteri and topping it up.

[@zhariarose]

What do u mean modern toilet system ?

[@SheDaresLIVE]

@zhariarose systems which result in less exposure to poo on your skin and hands.

[@fehryn7369]

He point-blank says antibiotics kill off l. reuteri. Sucralose, synthetic sweeteners, highly processed unnatural ingredients, don't support a healthy micrpobiome either.

[@AlbaLynxQueen]

Everything is too clean. People of the past were eating veggies and fruit right from the ground. No one was washing their hands. Lots and lots of bacteria. People were getting many strains of good and pathogenic bacteria

[@georgeikinya2779]

😂😂😂Anti biotics are the culprits not toiletries/toileting.

[@chiledoug]

pretty much nailed the half and half version

[@kx4sam]

Thank you! Been making, using, and will continue

[@anthonycorey5448]

Dr William Davis you should get the new Instant Pot with the Yogurt function and it simplifies making yogurt.

[@6789uiop]

I got the Insta Pot 7-in-1 and it has a yogurt preset! Yay, Got it because it was on sale and got lucky.

[@PaUu912806]

How do you proceed? Do you sterilize the milk first? for how long do you leave it in the cooker (the preset program is 8 h if i recall correctly). Do you use the pressure cooker lid or the normal lid (glass one)? thank you.

[@TECIXV]

Hi I'm just wondering does the instant pot 7-1 keep the yogurt at correct temperature ,I seen people saying the yogurt can't go over 109 Fahrenheit ? Sorry it's my first time going trying to make this ,only heard about it recently 🙂

[@toology55]

@@PaUu912806 don't need to sterilize if the milk is ultra pasteurized, I personally use half and half.

[@toology55]

@@TECIXV make sure you use the low setting on yogurt, there are three settings low normal and high

[@HollyOak]

I saw the post on your blog to make the yoghurt, but didn't see any instructions for the extra steps if you want to use coconut.

[@carolineboyd6878]

Has anyone seen the extra steps yet?

[@dianedoherty3655]

I’m amazed at the effects of the yoghurt. I make it all the time.

[@elviafuentes736]

How do you make it? Thanks

[@elviafuentes736]

Hi Diane, could you share how do you make the yogurt? Thanks you? It will be very appreciate it.

[@dianedoherty3655]

I use 32oz of organic half&half. I put in 3oz of Lifeway kifir(it has Lreuteri in it). I add in the beginning batch the BIOGAIA Gastrus tablets he recommends. I bought it on Amazon. You crush 10 tablets, add it to the liquid mix until dissolved. THen I throw it all into my Instant Pot, set it on yogurt setting(110 degrees) for 48hours. Voila. I save 1/4 cup from the present batch to start a new batch (~ every 2 weeks).....Every 3rd batch, I add more Gastrus tablets (3). It just keeps going and going. I start every batch cold, no need to heat in advance. Takes me 5-10 minutes to grow it all together. Easy Peasy

[@robsthings]

@@dianedoherty3655 That's almost exactly how I made mine (not with the kifir), but I have to admit I am a little scared of it. I don't normally eat yogurt so I don't know if what I made is yogurt of just spoiled milk that is going to make me sick... eek

[@PaUu912806]

@@dianedoherty3655 why do you let it ferment for 48h instead of 24? thank you.

[@chiledoug]

I use a cooler with heat pads.and a couple of thermometers one in the yogurt and one in the cooler

[@matthewalexandersayers4470]

All the glyphosate vegetable, grains and other plant based crap and overuse of antibiotics and anribuotic residues in our food and tap water are what has basically killed off all the L. reuteri in our digestive systems.

[@reesedaniel5835]

Yep and it was all done on purpose.

[@SheDaresLIVE]

I mean, I’m sure none of that is good, but I found some research which suggests l.reuteri was adversely affected by actually improvements in toilet and hygiene practices… I cover it in my video if interested. X

[@kamanchan5171]

I believe what you said beacuse you are so energetic and your skin is so good.

[@robbymarch1666]

I'm totally shocked that apparently there hasn't been a single person to test the CFU of 6475 in the yogurt. This has incredible potential, so why wouldnt any of the high profile proponents actually have a CFU test done (Dr. William Davis) ? I would think it's crucial to have a general idea of the potential CFU count of reutri 6475 in each batch. Has anyone done this yet? If not, I will....

[@husky7876]

reuteri barely grows in milk. everyone who sings praise of the reuteri yogurt is just making normal yogurt with tramp bacteria

[@joestoat2502]

@@husky7876 If the milk is heated for 20 minutes to 82C and the equipment is sterilised, I think we can rule out interloping bacteriae. There are two different L Reuteri in Gastrus tablets, so it would be nice to know what the resulting product contains.

[@husky7876]

@@joestoat2502 you can't be sure unless you have a control, it is unlikely your sterile technique will be that good unless you're in a microbiology lab. also if you buy osfortis instead of gastrus then you'll only get 6475

[@joestoat2502]

@@husky7876 Oh, Osfortis , I didn't spot that. My aseptic technique is okay and the chance of getting a decent product by accident, seems unlikely. Nevertheless, an assay is possible, YOu'd think one of these rich KZbinrs could arrange one.

[@barbaradearman5438]

It’s in his book ‘Super Gut’ - I have it & he explains the exponential increase in count - also, it is very important to ferment the yogurt to 36 hrs to reach the highest count…after that it starts to decline in count.

[@VijayKumar-w1l3v]

For everyone reading this, finding the banned book called “the hidden herbs” by anette ray should be your top priority

[@SurajKumar-uj2dw]

thanks

[@SABUJGAMING5]

great book, unfortunately this industry is all about profit, nothing more, nothing less

[@ramlalmudavath8755]

that book turned everything around for me

[@SonuSonu-wv7hn]

read it a few days ago, its great

[@ajitbagh-fn3xz]

finished reading it a few days ago. you can see why it was censored by just reading the first chapter. this industry is truly scary

[@jolo6539]

I made my first batch today. I didn't mind too much that the yogurt separated into curds & whey. The top layer was very thick but it smelled a bit cheesy even though I sterilsed all the equipment. I think next time I might just ferment it til 24 hrs just to see if the cheesy smell goes away.

[@lizaalexeeva7009]

That happened to me too, its fine)))

[@paolamolinari364]

I made it for 24 hours only and it’s perfection!

[@skwish6401]

@@paolamolinari364it’s the time 36 hours provides more bacterial counts than 24 hours. Longer the Yogurt filtration time lesser the whey as the whey accelerate the production of insulin. Extra insulin may not be suitable to normal person with normal glucose.

[@GeorgeFanucci]

40 hours at 100° F makes even more good probiotic CFUs. Still some whey but better TASTE AND SMELL after it went into the fridge overnight. Whey liquid is mostly protein left over from the incubation - not a bad thing. First batch here, lessons learned.

[@simplythebest2574]

I had the same thing happen yesterday. Was impeccable in following the directions, but the final product was curds/cheesy and whey. I ate a 1/4 cup, but tummy ache then so threw the whole thing out! Brand new sous vide wand, stayed at 100-100.5 the entire time, and used grass fed organic half n half.

[@engc4953]

If you had SIBO, did L-Reuteri yoghurt cure it?

[@gerryfromthevoid8986]

This Guy looks younger than I can tell he is

[@joannwilliams3979]

Not really 😂

[@janclierinck]

Dr Davis, or anyone else who has authority on this subject, please explain why the specific time of fermentation at 36 Hours and temperature of exactly 37 C or 100 F is so important? For one, it excludes a lot of normal yoghurt makers on the market. Thank you for explaining here or on your web site. Make link available here, please...

[@JTWaters68]

The 36 hrs allows for maximum production of the bacteria through the fermentation process. Most of the bacteria is produced in the last 4-6 hrs of the 36 hr ferment. They reproduce exponentially--sort of imagine like doubling a penny every day--after the first few days, its not a lot of money, but within less than a month you would be a millionaire. Same concept but on much larger, numerical scale

[@jodyjustice7571]

This , technically, is Not yogurt. This strain of bacteria will not live above , some say,106F, thus the 100F is ideal for rapid proliferation of the bacteria.

[@JTWaters68]

@@jodyjustice7571you are correct. Technically, it is cultured dairy, since it does not contain all of the ingredients that “yogurt” has in it and thus must contain to carry that name.

[@4nbop80user]

I have a cheapo one from Lidl, no temperature settings and it works perfectly. Best time is 32 hours. - at 36 I get a lot of whey so I now know what to do when I need new starter…

[@blissfulnatasha527]

@@JTWaters68 If I fermented my yogurt for 36 hours at 99 F plus another 8 hours at 75 F using sous vide, will it ruin my yogurt?

[@Treajaxon1]

What else, as well as L. Reuteri is in need for heart issues? etc. If one ate there way into bad heart health … giggles… I believe one can eat there way back to excellent heart health….. for my people parish for the lack of knowledge…any thoughts …. T

[@bennguyen1313]

1. Heat 1 liter of Milk to 180F, just under boiling for 30 minutes 2. Let cool to 107F 3. Add the inulin powder (80C), resistant starch, powder and 3 crushed BioGai Gastrus tablets or BioGaia Osfortis LR 6475 (or cup of previously frozen batch) 4. Pour into sterilized Yogurt Maker Jars (Tibek/Aicook, Progurt) and set for 36 hours

[@gw7624]

Fairly sure 80C will kill most probiotic strains.

[@alleydi8120]

I followed Dr Davies instructions in his super gut book. I made my first batch using Yakult, it came out very watery. Unless it was an oversight from me, the instructions didn’t mention pre heating the milk. Thanks for this, I think it’s where I went wrong.

[@rbndlrs99]

Ben, is there a way you could write all the ingredients and where to get them? Greatly appreciate it

[@reinsuranceadvantage]

What is 80c ? I know what inulin powder is. I have it.

[@dPachArt8]

What maker do you use?

[@Lmc1023]

Were do you buy the lactbacilis reurteri?

[@karenpappas1596]

Amazon

[@AnastasiaKyrpidou-hu7bi]

I live in Greece we do not have 50-50 milk. What can I do? Use 50 full fat milk and 50 full fat cream milk? Can I use only cream milk? Thank you

[@amybair3205]

Maybe you question has already been answered, but Dr. Davis said the full cream version was too thick for him. I would do 1/2 & 1/2 of the combination that you mentioned. Then strain it if needed.

[@jerrym.2648]

If you don't get ultra pasteurized you need to heat it up to the proper temperature for 10 minutes to kill the competing bacteria

[@paulfischer9903]

I bought a yogurt machine but it only has a "Yogurt", "Natto" and "Rice Wine settings that the manufacturer said heats to 105℉ for yogurt, 106℉ for Natto and 89℉ for Rice wine. Is the 105℉ setting ok for your L. reuteri yogurt?

[@liamflynn6929]

In case anyone else has this question too - 105 is the upper end of safe for L. Reuteri. You would, ideally, want around 100. I think around 110 is when it starts to die off, so 105 should be good, but you will want to monitor to make sure the temp is actually 105. Add water up to the line of the yogurt in the machine to ensure even temp. distribution

[@Zebrajellyfishphoto]

Hi Dr. Davis, thanks for your videos. We tried your process (from your book and podcasts) using a sous vide wand in a pot of water but when the fermented dairy was done (at 36 hours) the temperature was 125 degrees!!! Here's what we did. We used a sous vide wand in a pot of water. I tested this prior to the diary placing a quart mason jar with about 24 oz of water in it into the water in the pot with the sous vide wand. I set the sous vide wand to 104 degrees and after an hour the water in the jar sitting in the water in the pot got to about 100 degrees. I check this 3-4 times thinking this can work. Following your recipe, did the process with the 10 crushed tablets, 2 different capsules and inulin. We placed the mixture into 2 qt mason jars (half each) and 36 hours finished this morning. We kept checking the sous vide pot water temp, which was 105 and the dairy in the jars at around 104. At 36 hours after removing the jars and checking the temp, the fermented dairy was 125 degrees!!!! We killed our very first batch of L reuteri. We are very bummed but realize it could be any number of things. Maybe as the dairy hardens in the jars it retains more heat??? We used half 100% Grass-fed Ultra Pasteurized whole milk mixed with ultra pasteurized organic heavy cream (16oz each). Just guessing. I thought the sous vide method was going to work wonderfully since others on YT did this. Donna Schwenk recommends (in podcasts/KZbin) a few different yogurt makers and I've seen similar on Amazon but none have temp controls like a sous vide or an Instant Pot Pro where one can dial in precise temps. Any thoughts? Suggestions welcome!

[@lenavoyles526]

As an aside, you might want to avoid the ultra pasteurized dairy and stick to pasteurized or raw. You can look up the Weston Price Foundation for info on negative effects of pasteurization and especially ultra pasteurization.

[@Zebrajellyfishphoto]

@@lenavoyles526 Are you writing to me and post from 3 months ago about the temperature issue encountered?

[@elviafuentes736]

William Davis, can you share how to make this yogurt? or where can be order it? Thanks you!

[@jbutzi]

www.wheatbellyblog.com/2019/01/re-post-make-l-reuteri-yogurt/

[@QUINTUSMAXIMUS]

Well, I have not made it, but I can tell you what you can do. You can buy L. Reuteri bacteria to make the yogurt. For example, there is a company called BioGaia. You can even buy their probiotic on the Iherb website. Some people said they used that powder to make yogurt. Basically, you boil milk for a bit. Let it cool down. When it's cool add the probiotic and cover the yogurt outside with a towel and wait 12 to 24 hours. This is basically how it works. I haven't done it, but this is what I understand from researching. I will start trying that since I have some L. Reuteri powder.

[@elviafuentes736]

@@QUINTUSMAXIMUS Thank you so much for the information! It was very kind of your part. Best Regards!

[@pbhello]

@@jbutzi hello, I just made it. Now, I'm wondering for the second batch, using part of the first batch for inoculation, is it necessary to set it out for 36 hours anymore? I think the reason for setting it out for 36 hours was to build up the bacteria count from such a relatively small amount from the tablets. The portion from the previous batch should have many times the amount of the original tablets used.

[@jbutzi]

@@pbhello Use two tablespoons (1/4 cup) of the first batch to start the second along with the inulin or potato starch with a quart of half and half for best results. After trying many methods to keep it at 100 degrees we decided to buy a yogurt maker because it was to hard to keep it at 100 degrees otherwise. We keep it in the YM for 30 -36 hours. We do not boil the milk. Our yogurt is nice and thick (after the first batch).

[@elviafuentes736]

Thanks!

[@adhikariindia]

Can i make this yoghurt with raw goat milk?

[@tanyachapin5069]

Yes you can!

[@pjmhamel]

@@tanyachapin5069 Not with raw milk at all, unless you'll pasteurize it by yourself..

[@thalesnemo2841]

Wow ! I’m impressed . Woke up in the morning WITHOUT have a 3am migraine and stomach ache ! A morning feeling NORMAL! Does the yogurt need to be strained?

[@WilliamDavisMD]

Great, Thales! Straining to make Greek-style yogurt is your choice.

[@pollyandkendarrell8909]

I always strain my yogur🎉 then l use a hand held electric pulse or mixer and add some of the whey back in until l get thick creamy consistency works every time am hooked on this stuff😂😂

[@goforitnow7920]

I would try this but I avoid dairy. Are there steps somewhere for a dairy alternative?

[@lauriehapner7315]

Many people who are lactose sensitive do fine with LR yogurt. Because it is fermented for 36 hours, nearly all of the lactose gets used up, so it is pretty much lactose free.

[@lenavoyles526]

It’s often made with coconut milk.

[@fayehan8944]

Hi Dr Davis, does the yogurt maker needs to be filled with water for the incubation or not necessarily so? Some yogurt maker needs no water in it, does that make a difference on the outcome?

[@patlopezartrestoration4855]

I made a yogurt following Dr William Davis recipe with all the same steps but with DS-01 probiotic capsule (has 24 strains) "Seed brand" instead of his capsules . I made it twice. With the same results. It looks nice , smooth/ creamy and smells good but there is a very thin light pastel lilac color on one side on the top layer only. It doesn't look like it is bad at all. I am hesitant to eat it because of the color. This probiotic capsule (DS-O1) also has a prebiotic in it too made out of pomegranate. I was thinking that is why it may have a light lilac color in a small area on the top layer??? I sterilzed everything with high temperature in an instant pot for 5 min and also sprayed alcohol I was very careful with having everything super sanitized. Has anybody experience this before?

[@karenpowell4626]

Dr. Davis, is it possible to use tapioca starch in place of potato starch? Till my order of inulin gets here I'd like to get a head start. Have the l. reuteri.

[@marceldenis4546]

what is recommended daily consumption?

[@bettinalavoie9905]

1/2 cup a day

[@jbutzi]

Great! Does it also contribute to healing in the vascular system?

[@PeterPauletti]

just got all the ingredients. good to go. note, the directions on the yogurt maker says 6-8 hours but you say 36. 36 hours will not ruin the yogurt?

[@Duskmelt]

Theoretically the bacteria count doubles after a certain amount of time (let's say every 4 hours). The biggest growth will occur in the last few hours of that 36 hour fermentation.

[@SoulCoachEFT]

If you go longer than 36 hrs cultures begin to die off due to lack of food but at 36 hours you have allowed optimal maximum growth of many billions active cultures

[@SoulCoachEFT]

If you go longer than 36 hrs cultures begin to die off due to lack of food but at 36 hours you have allowed optimal maximum growth of many billions active cultures

[@blissfulnatasha527]

I got a sous vide and its my first time to use it for this L.Reuteri yogurt. I set the temp to 100 degrees for 36 hours and put my yogurt in and went to bed. My sous vide didn’t set to 100 degrees, it stayed to 73-76 degrees when I checked it in the morning at 8am. So my yogurt was there for 8 hours in 75 degrees and I started to set the temperature again at 8 AM for 36 hours, this time I know my sous is on and it only set 99 degrees temperature. My question is, to Dr. Davis or anyone who knows it, is the yogurt still good or bad after 36 hours of fermentation at 99 degrees plus 8 hours in 75 degrees? In total about 45 hours fermentation in sous vide

[@barbberg8833]

Can you eat more than one a day?

[@reesedaniel5835]

Yes, I've been making L. Gasseri yogurt and am about to make the L. Reuteri as soon as my Bio Gaia tablets arrive and I plan to eat some of each every day, just not at the same time. I'll space them out a couple or more hours a part.

[@odetterobitaille5545]

How many batches could you make from the first batch before you have to start from the bio gala tablets again,some say 9 generations

[@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? 😁

[@TheSooz2008]

Can coconut milk from a can, instead of cows milk, be used to make a successful yogurt using reuteri capsules?

[@ginoasci]

how did it go with the coconut milk?

[@haraldtheyounger5504]

Anyone any suggestions? Tried fermenting from the Gastrus tablets, did not work at all, just a lump of sour emulsified milk floating on whey. I've tried every type Biogaia produce including the drops, same result. I don't believe the L. Reuteri they sell can be live bacteria, otherwise it would ferment successfully every time, or what could be going wrong? I do make Bulgarian yogurt, and that comes out perfect every batch!

[@mobstarhipstar3403]

Hey it doesnt sound like u finished doing ur research on this. U know thats normal for the first batch right? Ur going to have the milk curds separate and float on top the whey liquid in the first batch especially if ur using whole milk instead of the pasteurized half and half milk (ideally grassfed/organic) that ur supposed to use for this. If u use half and half milk/cream, the first batch will separate but subsequent batches won't and will become thicker more like a greek style yogurt.

[@mobstarhipstar3403]

and you're using couple tablespoons from the first batch to make the second batch and adding in some inulin powder.

[@haraldtheyounger5504]

@@mobstarhipstar3403 I tried fermenting from the sour gunk that was produced first time, then the same again, but worse separation of the lump of stinking milk floating on whey. Yes, I followed the steps, and yes I successfully make other types of yogurt; such as Bulgarian, from Yakult, etc. Maybe, as some suggest, it would be better to give the first batch less time and then work up to 36 hours.

[@russvet]

Waiting for the first batch is much longer, next are ready in 8-10 hours.

[@hjl198]

What is the dosage for kids? I have a 4.5 year old & 2 year old

[@JK-nt8ou]

I am making the L reuteri yogurt using coconut milk. For the sugar (to feed the bacteria) can I use maple syrup? If so, would RAW maple syrup be ok? OR would coconut sugar work too?

[@amychen2682]

Date sugar is a good replacement

[@reesedaniel5835]

Honey works great. I use Manuka honey. The bacteria loves it!

[@gabrieliancu6707]

Honey is an antiseptic and antibacterial. Don’t use honey for yogurt!!!

[@jenniferjaeger50]

Dr Davis, thank you for this informative video, I made this yoghurt part of my diet routine and I feel great! Can I ask you if probiotic yoghurts can help with chronic autoimmune conditions like rhinitis and asthma-like symptoms? What is your take on culturing other probiotic Lactobacilli and which species would be best?

[@vins7cv139]

Thanks for sharing Robbie! Have you noticed any health improvement since you eat the you eat the yogurt?

Doc: can I freeze the whey in, say, ice trays as starter for future batches?

[@lizaalexeeva7009]

Freezing kills the bacteria I think. I just keep it in fridge it doesnt do bad.

[@6789uiop]

@@lizaalexeeva7009 Dr Davis says they survive freezing, see his reply below. Good luck!

[@robsthings]

May have some help please. I don't normally eat yogurt (and eat very little dairy). I made this. Mine is the consistency of cottage cheese. Pretty sour (I also don't eat sour things). My question - how do I know if I made yogurt or just spoiled milk? I don't want to make myself sick if I did this wrong.

[@WilliamDavisMD]

If done properly, Rob, it should taste good. Also, the first batch is typically curds and whey, with smoother and thicker subsequent batches.

[@robsthings]

@@WilliamDavisMD thanks, I think I have curds and whey but very sour. If I use this for the starter for a future batch will it be less sour?

[@robsthings]

OK, made second batch with the first batch (sour curds and whey) starter and 1 tablet seeded. Left it in the instant pot for 24 hours. Much creamier and not sour. It is a little tart, but not sour. I just added it to a Strawberry/Banana smoothie and the "yogurt" made it thick and creamy. Really delicious. I think this would also help a standard protein shake be filling and taste rich. I plan to experiment this week with this batch.

[@tanyachapin5069]

Can we give this to dogs?

[@spiet7380]

Yes, I've read comments from people that gave it to their dogs and cats with good results.

[@davidbrucemusicvideo]

Doc, where’s the link to buy your yogurt that you said in the video you make, or is it something people can make by reading your blog, Which I just found somebody left a link for below. I went to that link, and it’s nearly impossible to read all the information that you have there because ads keep popping up, which makes the text move so it’s very hard to find your place and keep reading. I had to stop after about four minutes.

1L of organic half-and-half (or cream, whole milk, canned coconut milk, goat’s milk/cream, sheep’s milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic 10 tablets of BioGaia Gastrus, crushed Maintain the mixture at 38°C for 36 hours. Source: doc's blog

[@annecollier8741]

Mary’s Nest on YT has best video

[@internetFan1]

I take now L. Reuteri as supplement (100 millions CFU / day), on an empty stomach. Is this enough / proper?

[@nutritionontape]

I believe you need a dose in the billions not millions. I consume about 300 billion cfu per day to get good effects. Now that is going to be hard to find in pill form, hence why so many people are making yoghurt. I did start off buying a powder from bulk probiotics to test if I was getting good effects. That worked too

[@googbert]

I have some stomach pain after starting this. Is is possibly the inulin?

[@Lisa-jv1yb]

I did too

[@electricity2703]

Doc, what do you think about natural, not market bought, kefir?

[@QUINTUSMAXIMUS]

Kefir contains a lot more probiotics than yogurt. It's a more powerful cousin of yogurt. Also, if you like cheese, you can take kefir or genuine yogurt and add a little lemon and salt and stir and drain the whey from the yogurt or kefir using a cheese cloth and create a Middle Eastern style cheese called Labne that people later mix with olive oil and sometimes add some herbal mix (not necessary called Zaatar - I like the Ziyad brand). Kefir is very powerful. I love it.

[@reesedaniel5835]

@@QUINTUSMAXIMUS Yes I also love Kefir. It saved me from a diverticulitic horror that lasted over 6 weeks....I spent so much money trying to find a supplement or a cure and finally I was in Publix one day and saw the Kefir which I had never tried before and got some. The improvement in my condition was IMMEDIATE!

[@nbtc539]

What about hair? I see you have some hairloss does it reduce or increase hairloss?

[@charlottemarks4089]

What are your thoughts on DDS-1 strain?

[@trevorhess2622]

Can you use sugar as a starter instead of a prebiotic fiber for those with sensitive guts?

[@liamflynn6929]

No the inulin is there for feeding the bacteria once it's in your gut. The bacteria feeds on the lactose during fermentation, not so much the prebiotic powder. So, in theory, you could just not use the prebiotic powder to make the yogurt, but then the bacteria would not survive long in the gut

[@cjd2615]

Please help me… I follow your instructions except I can’t get half and half milk so I mix up my own. But the result is always a separation and the result is about two cups of SOLID yoghurt which may as well be called cheese! Tastes great but it isn’t soft and creamy like yoghurt. What am I doing wrong?

[@laurelgailusher359]

Mix the whey in, it is good stuff.

[@cjd2615]

@ I did that… You’re right, it mixed back to a creamy consistency. Thank you so very much! 🙏🏼🩷

[@gab-bn4hx]

Try this: Freeze one of your yogurts, then let it defreeze and make a batch from it at 37 degrees Celsius

[@Susan.Lewis.]

If you double the recipe do you also double the probiotic and the inulin?

[@NoahT333]

You can take it in a pill form but I wouldn’t recommend doubling the dose

[@mwjeepster]

Could you use ultra pasteurized heavy cream instead of ultra pasteurized half and half? Thanks.

[@terrorteffa]

Why would you use anything that's been ultra pastuerized?

[@Raul0ne]

yes. half and half is actually pasteurized

[@mobstarhipstar3403]

@@terrorteffa i know pasteurization sucks but u wanna use it cuz it decreases the chances of other bacteria in the milk from competing with L. Reuteri during the fermentation process.

[@hasalam1741]

How about microscopic colitis??

[@QUINTUSMAXIMUS]

I have some L. Reuteri powder as a supplement. I could add that to the milk when making yogurt?

[@mmmdazzagoodmemeayzzz7264]

Did this work? I want to use a capsule.

[@mikeyzl1]

How long do you need to consume this before feeling the benefits? I’m on day 4 and I don’t really feel any difference.

[@4nbop80user]

I felt a Whow effect within 30 minutes from the first batch. Havent’t had that since but after a few days of changing to supermarket yoghurt, I feel a difference. Negatively.

[@isakedgarwashingthon9282]

i have question . i did a test and it says that i have h.pylori bacteria . does this yougurt help me to kill the h pylori bacteria

[@hoavuong7199]

Will this L'Reutery eat acacia and plantain, how about flax, and chia seeds ( I got inulin successful with it.) Anybody?

[@13xaax]

I’ve paid to join and I can’t find the Recipe??!!!!!!!!!!

[@chadknox3960]

Can I ad it to my kefir

[@gabrieliancu6707]

It is best to drink them separately

[@5a0ie]

If you freeze the yogurt to use as a starter another time will the bacteria survive?

[@WilliamDavisMD]

Yes, they do indeed survive. I've made chocolate and blueberry and they were delicious, thick, and rich.

[@JJaani]

Any strain of l reuteri or only specific strain?

[@msv-777]

Dr Davis recommends L. reuteri 6475. BioGaia Osfortis is the best.

[@nutsforthebeach]

There are specific strains noted in his book for each probiotic.

[@InquisitiveMind23]

Is this ok for Lactose intolerant people?

[@laurelgailusher359]

The microbes eat the lactose, there is one in there.

[@user-pm9mj6fh1x]

Dr. Davis words are so amazing even my scrotum wrinkles have disappeared. Next I’ll probably reduce my age by 10 years.

[@TheSooz2008]

Can coconut milk be used instead of cows milk to make this?

[@6789uiop]

There's a guy on youtube that uses it, search "lactose free yogurt"

[@nutsforthebeach]

Yes...page 242 in the Super Gut book. If you're on Facebook, join the group 'SuperGut' for more info.

[@emilyingridlaura3419]

What do you think of Sovereign Laboratories Bovine Colostrum for Leaky gut and inflammatory bowel disease?

[@QUINTUSMAXIMUS]

I haven't tried that brand. I am trying a colostrum from goats, but it so far hasn't done much for my IBS (diarrhea) type. However, you might have better luck. I did read that people with IBS have been helped with a probiotic brand called "Align". It's a Canadian brand. I haven't tried, but I ordered two types of that and also another probiotic to help because probiotics are a shot in the dark. Also, if you have diarrhea type IBS, there is something called S. Boulardii that helps counteract that. You have nothing to lose by trying that brand of colostrum. It has helped many people, but it wouldn't hurt to also add a good probiotic like Align and take it for 6 weeks. And they say you should make sure you're consuming prebiotics to feed healthy bacteria. Prebiotics is good bacteria food. Examples are chicory, dandelion, Jerusalem artichoke. Sure, the stuff we're taking isn't cheap, but it's better than being miserable. I am taking a colostrum supplement and probiotics. I am making sure I am getting a lot of strains. You also should learn how to make your own fermented foods. For example, I just made ginger beer. It should be ready and delicious tomorrow. You could look up making a ginger bug to make homemade probiotic sodas.

[@jodyrowley6959]

I made my first batch and one side had a bit of pinkness. Does that mean a bad bacteria was introduced or can I mix it in and eat?

[@gabrieliancu6707]

Pink means bad bacteria!!! Be carefull!

[@londhow]

If I use organic half & half, does it have to be heated to 180 degrees then cooled to 100 degrees first? Or can we just make the slurry, mix, then set to 100 degrees?

[@6789uiop]

I've read that if you heat Inulin prebiotic and the half & half like that - it breaks down the sugar in the whey which they say is good. Some don't boil the half & half.

[@barbaradearman5438]

No, half&half is typically ultra pasteurized…no heating necessary - makes delicious creamy yogurt.

[@jodyjustice7571]

No heating necessary, but I do warm it to 100, the inulin dissolves easier, start with about quarter cup of warmed h-n-h, dissolve inulin then add the crushed BioGaiaGastrus for 1st batch, then the second batch will be the inulin and two tablespoons of your yogurt you made. Works great!

[@erickavalos4496]

I have followed the instruction you have set and have failed to make the yogurt twice, they came out very thin and almost spoiled looking, I use the same exact organic half and half, bio gaia gastrus 10 tabs, and two tbsp of inulin to incubate at 100 F for 36 hours, What am I doing wrong that my yogurt keeps coming out wrong? Please help

[@mmmdazzagoodmemeayzzz7264]

Idk is everything clean?

[@mmmdazzagoodmemeayzzz7264]

Are you certain it’s at 100 degrees the whole time?

[@erickavalos4496]

@@mmmdazzagoodmemeayzzz7264 I clean it, and use a brand new Luvelle yogurt maker that holds the temperature for the desingated time you select it on, and it the batch comes out runny and a little spoiled

[@nameofmyown]

It is not uncommon for the first batch to be a little runny, more like kefir than yogurt, and to have curds in it. Save 1/3 cup of the batch to use as starter and subsequent batches will be thicker.

[@erickavalos4496]

@@nameofmyown Yes, I have done that and the second batch came out just the same, not to mention the taste of the yogurt comes out bland, so im not sure if it comes out spoiled or that its the way it suppose to be

[@babajaiy8246]

Would really like to make this type of yogurt, finding it hard to find pure L. Reuteri in Canada - there are some probiotics that have it in the mix, but none with it alone.

[@kevinforster1573]

Buy the tablets, giogia

[@eddie195777]

Can I make the yogurt from unpasteurized goat's milk? Thanks

[@gracecotton9819]

Did you try it?

[@adhikariindia]

Sir does raw milk kefir has L rauteri bacteria??

[@reesedaniel5835]

Lifeway Kefir has it, along with about 10 or so other strains.

[@adhikariindia]

​@@reesedaniel5835 what is lufeway kefir? Raw goat kefir?

[@observer3693]

why not take just the probiotic?

[@hilladay]

The probiotic doesn't have enough CFU's. Making the yogurt has an amplifying effect. You need in the billions of CFU's to get results. The probiotic tablets have in the millions CFU's.

[@mobstarhipstar3403]

fermented foods are far stronger than a probiotic trapped in a capsule. U have a better chance of the probiotics colonizing your gut in a fermented food form rather than a capsule form.

[@TheUniversalPoet]

I have a yogurt maker with temperature settings 35°C (95°F) and 43°C (110°F). Can you please tell me which would be better for L.reuteri?

[@WilliamDavisMD]

Probably the first, Armin, as the organism begins to die at the higher temperature.

[@TheUniversalPoet]

@@WilliamDavisMD Thank you, it worked really well at 35°C, the yogurt is a bit gritty so I assume I did not crush the tablets enough, but it tastes fine. I am making a new batch today!

[@thalesnemo2841]

@William Davis What is your yield of yogurt to the amount of milk used ? I got on my second patch about 20% yogurt (213 grams of strained yogurt to 1.1 liters of whole milk) So on this second patch I used 90cc of starter from the first patch , one table of L. Reuteri with 5.6 grams of inulin mixed well into 1.1 liters of whole milk at 35C for 38 hours.

[@paulgee3411]

@@thalesnemo2841 From one litre of whole milk I got 392g of curds and 500ml of whey. This was my first cook. I used a sous vide stick and bain marie arrangement @38C for 36hrs. The whey is not great tasting so I have frozen and kept for possible starter. The curds are perfect texture and taste great - not the same as the Greek style yogurt I make regularly (from the same milk) and similar setup - so something worked! Its just impossible to say exactly what I have made! :-)

[@jaysousa4779]

My second batch was think and yummy but does not have the tang the first batch did. Is that normal? The yogurt has a neutral taste. My instant pot got the temp up to 106-108 consistently. HELP?

[@liamflynn6929]

Yes the batches get more mild in flavor as the bacteria settles

[@michelleprior487]

I have Diverticulosis, would this yogurt help with that?

[@nutsforthebeach]

A Carnivore way of eating will help your diverticulitis to the point of remission.

[@garyssimo]

I started on just the pills and now eat my home made yoghurt. My beard is growing way faster. This is an easy sign of increased testosterone. My first batch I let go 40 hrs was very thick. I added a bit more inulin and pills than he recommends.Not much stronger in the gym yet. I sleep with 3 cats and 3-4 girlfrirnds and do sleep better now. Kidding.....just cats darn it.....

[@garyssimo]

My 17 yr old boycat was on antibiotics so he gets a little in his wet food.Hes always slept well.

[@andycampsall3832]

Are probiotic yogurts ok to eat when you have diverticulitis?

[@paolamolinari364]

Absolutely!

[@nutsforthebeach]

A Carnivore way of eating will help your diverticulitis to the point of remission.

[@reesedaniel5835]

@@nutsforthebeach Merely taking acidophilus and drinking probiotic Kefir sent my diverticulitis into complete remission. I believe all these colon and bowel problems are caused by dysbiosis.

[@daveygiles5164]

I made the yogurt this last week and let it ferment for 36hr but it had no sour taste to it. Anyone know why?

[@thehotsinger]

I'm in a conundrum. I made this as recommended in my dehydrator at 105 degrees. The only difference was I had the 100million biogaia capsules. Mine is more cheesy than yogurt. It's almost like sour cream with a mild cheese flavor. Were there not enough bacteria to turn it into yogurt? It is very thick and has hardly any whey. I'm very confused. I tried a 2nd time with the recommended biogaia gastrus tablets. It is mostly whey and cheesy curd. It doesn't smell tangy like the yogurt I've made in the past, but cheesy. I'm really trying to make this work because I need the benefits but these failures are getting to be expensive. =( I would welcome any advice.

[@trentbusta1]

Keep going mine did the same for 4-6 batches, you can try dropping and raising the temperature by 1 degree at a time , you will notice some changes in the degree to which it separates, also cooking the milk helps, consider doing it without added pre biotics.

[@cherylepearce2666]

Check out video Mary’s Nest, very informative and clear how to make

[@aubreeschiesser3990]

Anyone know where I can find a recipe?

[@NoahT333]

I honestly don’t understand why ppl want to make it when they can take it in pill form

[@marigut]

@@NoahT333 Because the pill is nowhere near as effective.

[@-Cricket_videos.]

I pray to God that everyone who is reading this gets better and stays healthy. What helped me is using the herbs from the book the hidden herbs by anette ray

[@savetheenvironment4626]

Dear Dr Davis: (1) My Instant Pot Duo Only has 3 pre-set Yogurt settings that I can NOT adjust. The normal setting temperature is too high to grow L. Reuteri yogurt. The "Less" Yogurt setting only heats up to between 31.2 C -34 C ( or 88.16 F -93.2 F). Would this setting allow me to successfully grow L. Reuteri if I use store-bought regular coconut milk? (2) Do I need to first heat up the canned coconut milk before starting the fermentation? If I need to heat it first, what temperature do I need to heat it up to before the fermentation?

[@BADSHAH_GAMING_1K]

I have read many books, I listened to many KZbin videos by many of the world's leading gurus and health experts but nothing came close to the hidden herbs by anette ray. I recommend everyone giving it a read.

[@meta5291]

Troll post. 😂

[@cynthiarebolledo6903]

how can I use this with my crock pot? I don't have an instapot. Thanks!

[@6789uiop]

It's supposed to stay around 100 degrees F, if yours does that. ....AFAIK

[@manik9018]

thank you. it seems like you need to be your own doctor these days. for everyone reading this i recommend the book the hidden herbs by anette ray

[@AryanVishwakarma12_]

It’s crazy no one here is talking about the hidden herbs by Anette Ray…

[@emilyingridlaura3419]

So no L. Rueteri enemas then?

[@mmmdazzagoodmemeayzzz7264]

Lol

[@LetitBrew]

When I click on the wheatbelly link it warns me that it is not safe to proceed that my info can be stolen! So I comeback to KZbin. Anyone else having the same problem?

[@DanielDeRudder]

Just type in the words 'Wheatbelly blog' in the URL space of your browser and you will be presented with the correct link.

[@JockNmystyle-]

Chrome is just trying to keep you safe.l, like having your mom and dad over your shoulder 24/7. Isn't that nice? His site is safe, don't worry, you may proceed safely.

[@ArajithaAita]

Everyone watching this go find the book the hidden herbs by anette ray

[@ALL-AMERICANA]

Does anyone know if the bacteria will grow over 36 hours at 93F?

[@MBB9394]

I did 86 degrees with raw milk and it didn't work. I heated the raw milk and cooked it to 99 to and that worked perfectly,

[@ticksize]

I had a few attempts at making L. reuteri yogurt and it ends in disaster each time. Most of my attempts end in producing mostly whey. I live in a country where we don't have access to Half & Half. I have access to an Instant Pot & a Yogurt maker. Can anyone recommend a Half & Half substitute that will produce thick yogurt?

[@thalesnemo2841]

The key that I’ve found is to heat the milk to 175-185F (79-85C) for twenty minutes fist . Then let cool or chill it down to 97F (36C) . Once cooled then add the probiotics . I also found that cleaning the container(s) with boiled water first helps too. I use a Sous vide to keep the temperature constant . It took several failures until I got the method down correctly. The more iterations from a good starter works the best .

[@grahamedwards6824]

Here in England, I use a pint of whole milk and the same amount of single cream. I add two tbsp of inulin powder with a little water to the starter, and put it on the insulated hot water tank in the airing cupboard for 48hrs with a rug over the top. If I leave it longer, it's more like cottage cheese... We have it most mornings on our museli. (Chia seeds, flaxseed (ground), coconut 'milk' and berries.... Delicious.. !!

[@LTPottenger]

regular milk will work fine

[@gracecotton9819]

@@grahamedwards6824 Are BioGaia gasseri tablets what you use?

[@grahamedwards6824]

@@gracecotton9819 On two occasions in the past, I used Bio Gaia Lactobacillus Reuteri Baby Drops x 5ml

[@Jean-yn6ef]

💚

[@achi.123]

I normally don't comment but for everyone reading this go read the hidden herbs by anette ray

[@ericpacia757]

This is much better than snake potion .

[@guidedmeditation2396]

Some women grow moustaches and can bench press more than 100lbs more and it also helps them negotiate at car dealers when purchasing a new car. The benefits are endless.

[@hectorelmexican4014]

😂😂😂😂

[@sharonphillips3700]

🙄

[@tvmcrusher]

Although funny, the gravity of benefit this yogurt can provide should be considered seriously.

[@guidedmeditation2396]

I bought a yogurt maker with 8 little jars and have been using it. The Yogurt is so pungent sometimes It effects my sense of smell the rest of the day. A bile like scent. @@tvmcrusher

[@lisacarroll5512]

Cute!😂