This Yogurt Changed My Life, SIBO, Rosacea

[@JinnyjinnyJin]

Thanks to you, I am reading the book 'super gut'. BTW, the recipe from his book is subtle different from yours. He's using 10 tablets of Biogaia Gastrus, but only 1 of the other probiotics each. Why do you double them up?

[@WholeShenanigans]

For sure! This has been a common question. Follow this link on Dr. Davis' website and scroll down to the SIBO yogurt recipe: innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes. You will see he uses two capsules of each. This is the recipe I used, and it's been great. I don't know if his recipe in Super Gut came before or after (the book was published in 2022, but the page where his recipes are listed does not state a date). Best of luck with whichever recipe you decide to use!

[@JinnyjinnyJin]

For sure you had a solid reason! Thank you very much.

[@WholeShenanigans]

@@JinnyjinnyJin Absolutely!

[@darlenejoy2400]

I can't make it. When will this be available for sale?

[@goolash9991]

@@darlenejoy2400It most likely won’t be ever. It has to ferment for 36 hours to be viable. No yogurt company is willing to trade time for quality; it’s not profitable. Selling useless weak yogurt is. Dr. Davis states this in some of his interviews; he approached yogurt companies and they were like Nah we’ll pass.

[@wongwong2631]

Why do people COMPLAIN .LEARN TO SAY THANK YOU..SHE takes effort to share with us about good health..Dont like speed.. Please use FORWARD BUTTON.Nothing nice to say..sussh....i appreciate you very much..A BIG THANK YOU and God Bless You..❤

[@cindyleonard9724]

Ditto!

[@Bronte55]

You do realize that you are complaining about complainers, right?

[@marilyntolentino3756]

Why are you complaining about people complaining 😂😂😂 jk I get it

[@marilyntolentino3756]

Wait, I think I get it tho. Can you slow down a little, I think I missed an ingredient 😮😢

[@wongwong2631]

@@marilyntolentino3756 at least I'm complaining about good thing to educate people want to complain..complain abt good things...❣️it's not easy to even make a video it takes effort n time .. why are they complaining about the speed ... seriously 😳... Forward it if it's slow ..that's the solution 🫣😳

[@MalcomMalediction]

After many failed attempts, I will share how I finally got L. Reuteri yogurt to ferment in my instant pot on the sous vide setting...(this applies with other lacto probiotic capsules too: 1. I cannot stress this enough but yall MUST use a *SMALL JAR* (like half the size of a 32 Oz/Quart size mason jar) any bigger and you risk failing the ferment. The L. Reuteri is so weak it wont be able to compete with any other microbes present in the half & half grassfed milk/cream, if you use a quart full of the milk/cream. 2. Put in the 2 tablespoons of inulin powder (I use the "NOW" brand - inulin is white like icing sugar if it doesnt look white then its garbage quality and will mess things up) and 1 pack of the L. Reuteri probiotic powder (I use the L. Reuteri superfood starter from "Revolution Fermentation") 3. Add in a bit of the grassfed half & half cream and make sure to mix it well with the powder so there are no clumps, then pour in the rest of the cream till close to the top and close with lid. 4. Put it in the instant pot with fairly warm water filled somewhat close to the top of the small jar but the water doesn't need to cover the whole entire jar. 5. Set the instant pot on the sous vide setting at 98 degrees for 36 hours then cover the instant pot with the lid. *Note: Make sure ur house's temperature isn't hot like it can be during the summer, otherwise that will ruin the ferment.* 6. At the end, the L Reuteri yogurt may have some whey separating but its fine cuz subsequent ferments will turn out more thick like ice cream or greek style yogurt. It should be tasting sour, if not then its a fail. *NOTE: DO NOT STIR THE YOGURT WHILE ITS STILL WARM OTHERWISE IT MIGHT TURN CLUMPY LIKE COTTAGE CHEESE; INSTEAD, PUT IT IN THE FRIDGE FOR AT LEAST AN HOUR OR 2 TO TURN COLD BEFORE STIRRING IT, IF U WANT TO STIR IT.* 7. For subsequent ferments, use anywhere between 2 to 4 big tablespoons from the first batch of the L reuteri yogurt into making the next batches - repeating all the the steps above HOWEVER this time now you can use a quart size jar to make more just know that the instant pot lid wont close cuz quart jar is too big so its ok if it instant pot lid just sits on top not closing all the way.

[@janethanney7903]

Thank you! I have been trying to find out how to use my instant pot to do this--the sous vide setting did not occur to me.

[@yeutruyen8146]

what can I do if my instant pot doesnt have sous vide setting

[@jean-dd5lu]

@@yeutruyen8146 I use the yogurt setting put a little bit of water in there then a washcloth on top of the heating element then my glass measuring cup on top of that and the heat stayed at 103° which worked fine

[@Michele-rva]

Ty!!!!

[@Michele-rva]

I haven’t tried this yogurt I am going to. I’m hoping to use raw milk has anybody tried this admittedly, I haven’t made it through all the comments. I know sometimes raw milk can have friendly bacteria that stronger than what’s being introduced but I imagine I can slowly work it up and after a few batches, it will be OK. I’ve always used my dehydrator for yogurt because you can set it at a specific temperature. I have an old Excalibur and I just turn it on its side for the big jars.

[@mikaelp1957]

I can happily report similar results. I started making this about 2 months ago and have been fascinated at the benefits to my health. Kudos for sharing.

[@WholeShenanigans]

So glad to hear it! Thanks for letting us know how it's going!

[@JonathanI-bc2jj]

You can buy this yogurt now. Noorysha just released it. It is not available in most stores yet and only directly in Los Angeles but coming to some natural food stores soon.

[@Terri-o5q]

One product I swear by is glutamine. I take it twice a day and it has helped tremdously with digestion and healing my gut in general

[@WholeShenanigans]

Thanks for sharing. I'm glad it's helped you out so much! I've taken it in the past, too. It definitely could be good for others, too.

[@tracydipalma300]

@@Terri-o5q awesome! I’m going to add this to my regime too starting this week!

[@Izzy-cu9do]

Glutamine is an essential component for sustaining the survival and proliferation of cancer cells, providing fuel for diverse metabolic pathways such as the Krebs cycle, redox homeostasis, and the synthesis of crucial cellular building blocks including nucleic acids, fatty acids, glutathione (GSH), and other amino acids!

[@WholeShenanigans]

@@Izzy-cu9do Thank you so much for enlightening us on this.

[@moniryousefian8782]

Could you please share which brand of Glutamine you're taking?! Appreciate it 🙏

[@journeytohealthafter60]

Just a note on temperature. He states 96-103 degrees for 36 hrs. It needs to be at body temp. 106 kills much. Give that a try n see what you think. I use my dehydraters set on 100 degrees 36 hrs. Lid my jars with plastic lids. Ivermectin is excellent to rid rosacea. I used the horse paste gel from my local farm store and applied topically 30 days longer than it took to rid the swelling, redness and sores. Now do a once a month maintenance as rosacea is at the end of the day a microscopic parasite. Eliminate all grains and sugars and recurrence is rare.

[@WholeShenanigans]

106 °F/ 41 °C is the temp for this yogurt (unless there's been an update, in which case, please share a link so others can benefit). This temp is a happy medium for all three bacterial strains in this particular yogurt. See this link for reference and scroll down to SIBO yogurt innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes Thanks for your other tips!

[@as33edsnwnw]

Horse paste you mean the ivermectin?

[@A.Anne.Aurora]

@@WholeShenanigans❤

[@stamy]

@@WholeShenanigans What he is trying to say, is that the best temp for L. reuteri is body temp. Unfortunately, for Bacillus coagulans you need a higher temp, but if you use the best temp for this bacteria it would kill L. reuteri. This is why the author choose 106 °F/ 41 °C, as a middle ground. At 109 °F you will kill L. reuteri. If you go too low in temp, like body temp, it does favor L. reuteri in detriment of Bacillus coagulans, it is not what this specific SIBO formula is made for.

[@shadurg]

@@as33edsnwnwyeah, soolantra is a prescription I had to use to clear mine up.

[@kelvinapted7032]

I would like to tell you.I have not taken penicilin for over 30 years.I use yogurt as my penicilin I take yogurt ten times a day two desert spoonfuls each day for a week no alcahol during this time.I have cured a staphlacoci in my blood an ear infectionand many other ailments that require seeing a doctor for a perscription of penicilin

[@WholeShenanigans]

Wonderful! So glad yogurt has helped you in all these ways!

[@7h268]

Which yogurt do you use ?

[@susanfarmer22]

awesome! what yogurt did you use? homemade or stored bought and if store bought what kind?

[@stephaneislistening6103]

Your editing and presentation is top notch ! The message is very clear.

[@WholeShenanigans]

Thanks so much for your kind words!

[@DarkoP9.13]

Dr. William Davis said body temp/99 Fahrenheit (or 100 at the most) for lactobacillus reuteri. Now this is from me: above that the body would be in fever/trying to kill microflora/bacteria etc...

[@allhimwithme5115]

Yes, 99 for JUST L. Reuteri and L. Gasseri. However, she's making all 3 at once, and B. Coagulans does best at 115 - 120 so you have to compromise on the ideal temperature if you're going to do all 3.

[@anzianasaggia]

@@allhimwithme5115 in my experience Lactobacillus Reuteri will likely die, because it is the one that will not flourish at its best. Reuteri does not fight, and I personally ferment all of them at 100, in a sous-vide machine and in three different jars. I mix them afterwards, just before eating them.

[@allhimwithme5115]

@@anzianasaggia Thanks for sharing your valuable experience!

[@kwilson4125]

@allhimwithme5115 Do people do the L Reuteri separately so it can be at its ideal temperature and then mixing the yogurts together for eating? Would mixing them together negatively affect them?

[@anzianasaggia]

@@kwilson4125 no

[@caro4art]

You have the clearest and most detailed tutorial on SIBO. I am very grateful 🙏

[@WholeShenanigans]

Thanks so much for your kind words!

[@myrealestatecorp]

I never liked yogurt but I just made the best yogurt following your instructions. I can't quite take a whole 1/2 cup a day yet but I figured even a tablespoon is good. Thank you so much! The first batch was a little runny and cuddly as you mentioned. The second batch came out perfect...I used half and half and added 2 tbsp of the first batch. Used my Instant pot plus yogurt setting. It heats up to about 105 degrees and it works just fine. I have my 3rd batch in now using whole milk. Trying to cut down the fat a bit.

[@WholeShenanigans]

Nice work! So glad you're batches have worked so far. Best of luck!

[@joeberrouard3743]

Just got my yogurt maker, thank you for the video!

[@WholeShenanigans]

Great! You're welcome!

[@michelemcneill3652]

I'm on my second batch. I'm using my New Wave oven to make it.

[@dianefletcher62]

Your skin looks beautiful. It looks nice and Dewey.

[@WholeShenanigans]

Thanks so much!

[@mama_knitter]

If you have gut issues, BUY his book Super Gut!

[@rustycockering9925]

Great video! Nice job!

[@WholeShenanigans]

Thanks so much!

[@skipmcelhenny7325]

Good video. I’ve been making this fermented dairy for 6 months straight, and have seen many of the benefits Dr. Davis states.

[@WholeShenanigans]

Thanks! So glad you're seeing benefits. It's been massively helpful for me as well.

[@shecamel123]

Can we make without yogurt machine naturally?

[@WholeShenanigans]

@@shecamel123 You can make it without a yogurt machine but would need to devise a way to maintain the yogurt at the correct temperature for 36 hours.

[@skipmcelhenny7325]

@@shecamel123 may be able to make it inside your oven with the door partially open, but has to be cooking with approximately 100 degrees for 36 hours

[@littlefarmer1303]

​@@shecamel123Many dehydrator can be used for yogurt making, that's what I use. If you have one and it can be used for yogurt making you can skip spending money on a new machine.

[@faithfaithfaith5395]

Thank you, especially for the clear info on making subsequent batches which other videos did not elaborate much. Also I am so glad to know that I do not have to go for half and half (not popular here in asia) but whole milk will do & need not heat it up first and then bring it down etc... I will adopt your way. THANK YOU again.

[@WholeShenanigans]

You're so welcome! You don't need to heat it first as long as it's ultra-pasteurized whole milk (otherwise, you would want to heat it to kill anything unwanted that could grow over such a long fermentation time)...At least that's the rec from the doctor who came up with this! Best wishes.

[@kelleyleblanc5025]

Thanks for this! Your skin looks beautiful 😍 I have rosacea and eliminated alcohol, excess sugar and UPF. I eat a lot of natural grass feed meats, veggies from my garden and any bread products I make myself with sourdough. I also add other natural stuff but it still looks like I have a constant sunburn 🙄. I’ve made homemade yogurt lots but I’ll try this type and hopefully it helps. Thanks for the clear instructions :)

[@WholeShenanigans]

You're so welcome! I really hope it helps you. I would love to help anyone else dealing with rosacea. You're doing all the right things (and all the things I did and still do!) This will be a breeze since you're already well-versed in making homemade yogurt. Best of luck, and please report back!

[@kelleyleblanc5025]

@@WholeShenanigans awe thank you 😊. I’m just trying to source the ingredients. I live in Canada and it’s proving to be tricky!!

[@WholeShenanigans]

@@kelleyleblanc5025 oh shoot. I hope you can get them (or at least something similar)!

[@kelleyleblanc5025]

@@WholeShenanigansthanks for answering my questions!! I think I have them sourced but some items are back ordered for another week. I wanted to ask you how many times do you use the yogurt to inoculate the next batch before starting new with all the pills?

[@WholeShenanigans]

@@kelleyleblanc5025 No problem! I have the Amazon links listed in case you didn't see them, but perhaps they don't work for you in Canada. I'm glad you have been able to grab everything you need somehow. I never start with new pills. Unlike most regular yogurt, this yogurt can eternally be used to continue inoculating further batches. I think Dr. Davis mentioned somewhere on his website that he had made 60 batches with no need to restart. I've certainly made tons. The yogurt also definitely improves after the first few batches.

[@peacekeepermoe]

Didn't know Marissa Tomei started making YT videos haha. Thanks for the info ;)

[@WholeShenanigans]

Haha! I feel better about myself already. Thanks for stopping by!

[@anneo9855]

Thank you. It was helpful to know that you should never go over 36 hours. I have made this before and I started heating my milk [I use 1 quart of goat milk and a pint of half and half] to 180 degrees, and it seems to make a thicker yogurt. I let it cool to around 95 or so, so it does not kill the probiotics. I sterilize everything. I have used only the insta pot. however, I just bought a Luvelle yogurt maker. they suggest to heat the dairy to 180 degrees for 20 minutes. and to make a new batch w/new probies every 4-5 times because of the possibility of contamination. have not made it yet in the Luvelle. This was a helpful video, even though I've made this before. Thank you.

[@WholeShenanigans]

I'm so glad you're making it with goat milk. Your process sounds excellent. Heating as you are is very important if you're not using ultra-pasteurized milk (as it will kill any dangerous bacteria that would multiply significantly over the 36 hours). I never make a new batch of probiotics and have made this yogurt more times than I could possibly count. Do whatever is in your comfort zone, but I think you would be okay, especially since you sterilize everything. Making your starter that frequently will be costly, too. I'm so glad the video was helpful, even though you seem well-versed in making this yogurt! Thanks so much for saying so! Kind comments are not always the most frequent 😉.

[@maryfuzzell6262]

I made a batch that set out past the 36 hour mark..my yogurt machine automatically turned off at 36 hours in the middle of the night. But I've heard Dr. Davis say he has cultured it beyond the 36 to increase the count..but he feels it was fine to do that he suffered no ill effects.. ..but doesn't think the higher counts make a huge difference. He mentioned nothing about extra time killing the good bacteria.

[@aleksandarnjegric6873]

​@@WholeShenanigansHow do you sterilize your utensils?

[@WholeShenanigans]

@@aleksandarnjegric6873 I actually don't sterilize my utensils (just my glass jars), but it's smart to sterilize them. If you have an InstantPot, you can add water and place them in on the sterilize setting. Otherwise, just add them to boiling water on the stovetop.

[@aleksandarnjegric6873]

@@WholeShenanigans thank you! I had my jar (which was a new one first time used) in a dishwasher machine for 1 1/2 hours on 45 degrees Celsius, is that enough? Just a bit scared because my first batch is really sour and really liquid..

[@MJ-hl1kk]

Actual yogurt-making starts @3:23

[@motrock2]

I find it interesting you are using 2 of the Coagulans and Gassari. I thought you were only supposed to use 1 of each. My next batch I will try 2 of both of those. I have a 2nd batch going right now from my first batch. This yogurt really does work for my SIBO.

[@WholeShenanigans]

I'm so glad it's working for you! If you use the exact brand I use, yep, you need 2 coagulans and 2 gasseri (based on the CFUs in them).

[@motrock2]

@@WholeShenanigans Thank you for letting me know that. For my next batch will definitely follow what you are doing. I am using the same brands!

[@WholeShenanigans]

Absolutely. Best of luck to you!

[@motrock2]

@@WholeShenanigans thank you

[@DMac105]

​@WholeShenanigans I don't understand that because these are the brands Dr. Davis recommends and his recipes say 1 capsule of b. coagulans and L gasseri.

[@wendiesanders6581]

Stumbled on this but very excited to try it. Thank you!

[@WholeShenanigans]

Wonderful. Glad you stumbled!

[@raquelt5342]

I didn’t know the temp is set to 110 on the insta pot 🤦🏼‍♀️ I’ve been making it on the yogurt setting for almost a year now. Thank you for this video! It’s so detailed without being boring and I also always had to try and find a recipe to double it and all the info is here! Love it thank you thank you ❤

[@WholeShenanigans]

You're so welcome! Thanks so much for your kind words! I'm so glad the details didn't bore you to tears, too!

[@drcarriemills8772]

Yes all yogurt makers are 110* because that's the temperature for making yogurt. This l.reuteri is not yogurt and needs to be a lower temp and longer time. I tried to make it in my bread machine because that's all I have. Temp was too high and fluctuated with the lid open. I finally was able to order the souse stick although I can now make regular yogurt in my bread machine just not this l. reuteri.

[@violetgypsie]

@@drcarriemills8772What is a souse stick? I’ve tried to do an internet search and nothing comes up for souse stick. Thanks!

[@J.o.e_K]

Some insta pots are Customizable. You need to be sure to purchase those versions. Needless to say I now have two insta pots. (grin)

[@carmgenuardi1738]

I found your channel through this video and i am so glad i did! You are thorough in your explanations but succinct at the same time. Thank you so much for making this video. 😊

[@WholeShenanigans]

And thanks so much for saying so! I'm still figuring out my style, so your input is much appreciated!

[@AnimalJeff-lh7fh]

Very good video! My batch turned out great. Thanks

[@WholeShenanigans]

That's great to hear! Thanks so much for your comment!

[@Anonymous-jd1nh]

Best explanation of the process. Thank you!

[@WholeShenanigans]

Oh great! Thanks so much for dropping a comment!

[@tracydipalma300]

I’m making the first recipe with just the l reuteri strain as I couldn’t get the other two yet! Can’t wait to start feeling better with my sibo symptoms

[@WholeShenanigans]

Great! I really hope it helps you feel better!

[@tracydipalma300]

@@WholeShenanigans thanks! So far I’ve noticed more bowel movements and dreaming lots where before I felt like I never dreamt

[@WholeShenanigans]

@@tracydipalma300 So glad you're starting to see improvement already!

[@raymondrusin8720]

You don't need the other two ingredients. Dr. Davis's updated instructions indicate they are not needed.

[@WholeShenanigans]

@@raymondrusin8720 I haven't seen this update. If you have a link for others, please share. Thanks!

[@magnuscircle]

Thank you for a great explanation of making yogurt and all of the background information. Great presentation and delivery.

[@WholeShenanigans]

Thanks so much for your kind words!

[@TheOcean777]

Awesome. Can’t wait to make batches. Thank you for making this video 🙏

[@WholeShenanigans]

You're so welcome!

[@carlenaponce9205]

Súper happy to have found your channel. You’ve explained this process so clearly. Thank you! 🌸

[@WholeShenanigans]

I'm so glad! Thanks for your kind comment!

[@DaveNB709]

Hi there, So you can control the temp of your older Instant Pot by PRESSING the Yogurt button UNTIL it lights up under LOW. I tested mine and it keeps the temp at 97.

[@shannon.N]

I had the same results. The instant pot is very accurate in my experience.

[@redman958]

Awesome! I can't wait to try this.

[@alshaifhir]

This was great - nice reference for when I need to remake from scratch or just make from prior batch. Thanks

[@WholeShenanigans]

You're so welcome!

[@AlKnightbird432]

Hi! From what I understand, if sugar in any form is added to the yogurt (like berries or honey) it negates the desired bacteria in the yogurt

[@WholeShenanigans]

You wouldn't want to add those during the yogurt-making process (you could end up with a complete runny mess). But as yogurt toppings afterward, it's totally fine!

[@susanfreeman6350]

Thanks for this video. We’ve been making the L. reuteri only version for quite a while. It’s delicious! To maintain the stable temperature required for your 3 culture version, as well as the single probiotic version, I’ve used my 8 quart Instant Pot with a shallow rack inside using the Sous Vide function. Before actually filling 3 quart canning jars with the yogurt, I did a test run with water and the IP maintained a very stable temperature the entire time. It helps speed up the process if you heat up your water beforehhand so your cultures can go right into the correct temperature incubation water. I put in enough water to reach the height of the yogurt in the filled jars.

[@WholeShenanigans]

Great process, and thanks for sharing!

[@verabolyshkanov58]

Thank you for sharing. Thanks to you I realized I have a sous vide function on my instant pot 😂

[@brusselsprout5851]

Your video is the most informative. You answered my question about being able to make further batches from the current batch and also the shelf life. I can do this. Thank you. Oh, and I love yogurt so it may become all I eat. I put homemade vanilla and honey in plain yogurt. So this yogurt may be right up my alley. ☺️

[@WholeShenanigans]

Wonderful! Best of luck to you! Homemade vanilla and honey sounds delicious.

[@conniebo7694]

This looks like an easier method i saw other KZbin methods i like this one

[@WholeShenanigans]

Great! Hope I can help.

[@ummu8585]

@@WholeShenanigans Quick ?? I normally make yogurt 1. Little bit Warm up organic whole milk 2 add half bottle commercial kefir from store 3. Wrap in warm blanket for one night Next day check if it rise or not Let me know are they same ??

[@morgane9413]

Thank you very much !! How long after taking L Reuteri yoghurt your rosacea started to improve ?

[@WholeShenanigans]

I've always eaten SIBO yogurt (it has 3 strains, including L reuteri, whereas L reuteri yogurt only has 1 strain-L reuteri). I noticed improvement after one month.

[@morgane9413]

@Ok, I will try the SIBO yogurt. Thank you so much again!

[@WholeShenanigans]

@@morgane9413 You're quite welcome!

[@kimelleman]

Thank You for the great instructions. Not boring. Accurate.Aloha.

[@WholeShenanigans]

So glad! Aloha!

[@debrabouwer4133]

EXCELLENT VIDEO Watch so many precise and to the point THANKYOU!!!!!

[@WholeShenanigans]

Thank you so so much!

[@blanquitagil]

Excelent. The best video of Super Gut SIBO yogurt. I am dairy allergic. It will be great if you make a Coconut SIBO yogurt video. I was looking into the information but I didn't find a good vegan video . I have a question: Dr Williams said that the temperature for make the yogurt is 100 F. no higher than this, so your video show 106 F. Did Dr Williams update his recipe? because I would like try your recipe but I am confused about the temperature because I read the Super Gut book and Dr said that if we set up plus 100 F ., we can kill the L.reuteri . I have a histamine intolerance and I made the first lote I. Reuteri yesterday. I am exited about it. Thank you so much.God bless you!!!

[@WholeShenanigans]

Thank you! Here's the answer to your question regarding the temp from Dr. Davis' website: "Note that, when fermented alone, we use human body temperature that is “preferred” by L. reuteri. When combined with other species that have higher temperature “preferences,” such as 115-122°F of B. coagulans, we use a temperature of around 106°F-not the ideal temperature for B. coagulans, but below the temp that kills L. reuteri of 109-110°F and higher." Also, a coconut SIBO video would be great. If you want to get started, however, Dr. Davis has a recipe here innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes It uses coconut milk with a guar gum base. You could also consider using A2 milk if you're open to dairy. It's tolerated by many with dairy allergies. Hope that helps, and best wishes!

[@blanquitagil]

@@WholeShenanigans Thank you very much for your response. Blessings

[@WholeShenanigans]

@@blanquitagil You're very welcome!

[@raymondrusin8720]

Dr. Davis has not changed his recommendation on temp + 100° is the gold standard, as well, if using an instant pot, make sure you can set the temp, low temp is better than high, and the yogurt setting is too high.

[@MySilverSprings]

My daughter is also lactose intolerant. We found she can have raw milk without any issues. She has had both cow and goat milk. We also find that a specific milk she can tolerate. It is A2 and is available now in many stores and also we like the Kalona brand of milk. It is pasteurized at a lower temp which allows more of the digestive enzymes to survive and she does very well with that milk if we can't get raw. Just our experience, it may not work for you.

[@knuthatsgut123]

You can also add propionibacterium freudenreichii. It converts lactic acid into propionic acid which is healthier. If you use too many batches in a row it gets mixed with other bacteria from your kitchen

[@marilyntolentino3756]

Shenanigans is my favorite word 🙂‍↔️

[@salmanalam7994]

Thank you so much. Such a lovely video and advice. Loved watching it and will definitely use it for rest of life. Thanks Again

[@WholeShenanigans]

So glad to hear! You're very welcome!

[@rosalucero93]

I need to order Dr Davis book and start to order everything I need to start doing this. I just discovered I have sibo for so many years and this doctor don’t do nothing.

[@WholeShenanigans]

Hope it helps you!

[@27kjh]

You’re referring to Dr. Davis’s recipe but you’re using two tablets of the Coagulan and Gasseri instead of one each, as he does. As well you should mention and use ultra pasteurized milk /cream…it’s important. If you can’t find that you need to heat the milk to 180 -190°F and hold for 10 minutes. The reason for using UHT milk is so that the bacteria in the milk does not fight and kill the probiotics you’re adding. This would be especially important if you were using raw milk. Raw milk’s great but not for this yogurt.

[@WholeShenanigans]

Please see the link for Dr. Davis' recipe here (scroll down to SIBO yogurt): innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes He uses TWO tablets each of coagulans and gasseri. If you have an updated or different recipe, feel free to follow it. I mention ultra-pasteurized milk at 8:17, but if it's unclear, yes, please use it for this particular yogurt recipe.

[@27kjh]

Than you for sharing these recipes. When I first started making this yogurt a few years back, it was 1 each of the coagulan and Gasseri and 10 Reuteri. You’ve inspired me to make it again… I’ll follow your updated recipe.

[@WholeShenanigans]

@@27kjh You're very welcome!

[@rainbowforlife1650]

@@WholeShenanigans that’s interesting. I’m reading his book “Super Gut” right now and the recipe for SIBO yogurt says one of each tablet not 2. The recipe is in his book

[@nitasiaroland6117]

@@WholeShenanigans I’m confused in his book it says one of each, not two of each. What to do?

[@Bronte55]

Very informative video. Thank you.

[@WholeShenanigans]

You're so welcome!

[@Sbannmarie]

Recipe starts here--> 4:35

[@MrWiseinheart]

This video was so helpful thank you very much for you time and effort.

[@WholeShenanigans]

Thanks so much for taking the time to leave your kind comment!

[@toology55]

Checkout Luvele yogurt maker.

[@jamesl8700]

hey thanks for sharing this recipe! Curious do you put the lid on the mason jar before you put it in the insta pot? or leave it open?

[@WholeShenanigans]

You're welcome! I don't put the lids on my jars.

[@ruthdueck6409]

The doctor who developed this said on his video with Dr Berg that the temperature needs to be 99 degrees, that the normal 107 is too high for l reuteri

[@WholeShenanigans]

This is not L reuteri yogurt. This is SIBO yogurt which uses a combination of L reuteri and two other strains. 106 °F/41 °C is the optimal temperature for SIBO yogurt because the temp provides a happy medium for all 3 strains used (while it may not be the ideal temp for each individual strain). Please see Dr Davis' SIBO yogurt recipe here (scroll down to SIBO yogurt) where he uses this temperature. innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes

[@newmennium]

You can use the Sous Vide function to set the exact temp if your Instant Pot has it.

[@mayagiovani]

What can I use instead of half and half it is not available in Spain unfortunately… thank you so much you’re my hope now for finally getting rid of sibo ❤️

[@WholeShenanigans]

Half and half in the U.S. is a blend of half milk and half cream, typically containing around 10-12% fat. It may be called half cream, light cream, etc. in Spain. (Maybe nata para cocinar or nata ligera). You could also use whole milk, but it won't come out as thick until subsequent batches. Good luck and I hope you feel better!

[@raymondrusin8720]

Could really do without the text-popping noise!

[@AnyaOborska]

good day! great recipe thank you so much! a quick question, can i blend this yogurt into a smoothie? will blending at high speed affect the bacteria?🙏🏼

[@WholeShenanigans]

Great question! From what I've read, the bacteria are way too small to be sheared by blender blades, so make as many smoothies as you want!

[@AnyaOborska]

thank you so much 🤗🍹

[@WholeShenanigans]

@@AnyaOborska for sure!

[@groovyhippiechick]

Could I use coconut cream in place of the half and half? I’m vegan and would love to try this recipe. Thank you for sharing, your skin looks amazing! 🤩

[@primandagi9800]

There are videos on KZbin explaining the coconut milk fermentation process. Even Dr. Davis talks about it in his yogurt making video

[@WholeShenanigans]

You can't just substitute because there's no lactose for the bacteria to feed on, but Dr. Davis has a coconut milk recipe you can find via this link: innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes

[@ifranksultan]

Very good and right to the point video

[@WholeShenanigans]

Thank you so much!

[@nyalimuir4103]

Hey Lovely, EXCELLENT TUTORIALS ❤ Well presented. Pace suits me. Story of rosacea intetesting. Useful info re how to make second batch using some from first. Ditto seeing how you use your instapot. Your video clarifies various questions I've had re making my own. THANKS and keep em coming!

[@WholeShenanigans]

Thanks so much for your kind feedback!

[@mrsanne1991]

Thank you for sharing ❤

[@WholeShenanigans]

You're so welcome!

[@nathanbroom3578]

Can anyone tell me if small doses of this are suitable for children?

[@WholeShenanigans]

This is the best answer I can find from Dr. Davis' website (see the quote from him below or read via the link) drdavisinfinitehealth.com/2019/08/l-reuteri-yogurt-faqs/ "BUT it also became clear that L. reuteri is meant to be carried by most, if not all, humans, obtained via breast milk as an infant. L. reuteri has also been administered in dozens of clinical trials in hundreds of millions to several billion CFUs to children with no ill-effect, only benefits such as reduced infant colic, regurgitation of milk or formula, and faster recovery from post-antibiotic diarrhea. This is why I devised the simple method of making a mixed-culture yogurt that delivers L. reuteri in lower counts and is suitable for children and younger people, including menstruating females. But anyone consuming our high-potency yogurt needs to accept that this is a work in progress and that we are learning lessons along the way, in addition to planning limited clinical trials to further explore some of the effects, especially those on hormonal status."

[@l.m.8468]

I'm very excited to make this! Do you think Fairlife brand whole milk would be okay to use? It's ultra filtered and pasteurized. Fairlife is less sugar and lactose free. It's what we use everyday here anyway. But I don't know if it would be okay to make this sibo yogurt. Thank you!

[@WholeShenanigans]

I think Fairlife whole milk would work fine. I know it works well for other yogurt, so would assume it would work well with this, even with the prolonged fermentation time. If you end up using another milk, however, know the lactose content of your yogurt will be minimal to none anyway, given the prolonged fermentation. Let me know how it turns out!

[@starlacrick8090]

Thank you for all of this! I am excited to try. I have suffered with good issues for most of my life. Even seeing a functional doctor and taking exorbitantly expensive supplements has not helped. Could you please tell us if there is an alternative to the half-and-half, if we are truly not supposed to have dairy? I tried asking on one of Dr. Davis’ KZbin videos, but have not had a response, which of course, I understand. I thought I would give it a shot here 😊 Thanks!

[@WholeShenanigans]

You're welcome! Dr. Davis has a coconut milk recipe you can find via this link: innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes I'll be making a video on this soon!

[@jstud024]

Honest question here… What are the benefits to making this yogurt as opposed to taking shelf stable probiotics with all of these strains?

[@WholeShenanigans]

See min 3:22

[@Islam-Din]

Thank you so so so much for giving detailed explanation. ❤. Al Hamdulilah

[@WholeShenanigans]

You're very welcome!

[@Islam-Din]

So cute ! You have replied to me. 😘

[@zeb7371]

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

[@WholeShenanigans]

I would think so. Looks like the kids version only has 100 million CFUs, so you may want to double up. You could also try this one (affiliate link) amzn.to/4hUTl6B (just do the math to figure out how many tablets you need to get the same CFUs). If you want to be sure, try contacting someone via Dr. Davis' website (links are in the description box). Good luck!

[@zeb7371]

@WholeShenanigans Thankyou....I will try

[@JohnPRao]

Thanks for the detailed process! What is the protein content? Does the culturing process change the nutrition compared to half-and-half/Milk?

[@WholeShenanigans]

You're welcome! The protein content will be similar to the half-and-half or milk you used (you can make it higher, however, by straining your yogurt to make Greek yogurt). Otherwise, the nutrition profile is pretty similar, plus the addition of all the awesome probiotics.

[@JohnPRao]

@ thanks much!!

[@ljsneed1]

L reuteri loves it about 97°. Also, the bio Gaia does have a flavor and it will flavor your yogurt for a couple of batches then it fades out. But, that flavor is so good I wish I could buy an extract that has that flavor.

[@WholeShenanigans]

This is not L. reuteri yogurt (thus the different temp). The temp in the video is a happy medium for all 3 strains (search the comments for more on this).

[@ljsneed1]

My apologies, i assumed because that's what was on the screen and you mentioned it several times that thats what it was about. My mistake. Its a very good video, in any event!​@@WholeShenanigans

[@WholeShenanigans]

@@ljsneed1 Thank you!

[@lindapelle8738]

Excellent concise video thank you

[@WholeShenanigans]

Thanks for your kind words!

[@yolandasilva1921]

I couldn't find it in the book , But how many times do you use the yogurt on your face everyday or a few times a week? Ty

[@WholeShenanigans]

I never use it on my face. I eat it. Good luck!

[@Elletaria-t5s]

Very clear instructions! Thankyou!

[@WholeShenanigans]

I'm so glad they were clear. You're welcome!

[@gadgetman694]

Really appreciate your video. Great information presented clearly. Just wish the pop sounds were not present when you put text on the screen. That gets obnoxious.

[@WholeShenanigans]

Thanks! Yeah, something I have learned since, and unfortunately, I can't go back and change it. Volume off and captions on for this video!

[@kahisasaintlouis7724]

Can this be made with room temperature fermentation? Without out a yogurt maker?

[@WholeShenanigans]

You could try, but I'm not sure how active the bacteria will be. Room temp will be lower than what is optimal for these strains, so you might get a really runny yogurt, if anything. Report back if you try it!

[@susieQ-s1q]

Great video! Thanks for sharing. One question: how do you keep the instant pot going for 36 hours? Do you have to keep resetting it?

[@Herbhead369]

Keep resetting

[@WholeShenanigans]

Thank you! My Instant Pot is an older model, but it allows me to set it for 36 hours. If your model doesn't, yes, you would have to reset it.

[@Albo-bot]

I really wish some company would just make this stuff already! I’ve been wanting to try this for a while but these products are hard to source where I live unfortunately

[@WholeShenanigans]

I totally understand. There are a lot of fermented foods out there (other yogurts, kefirs, kimchi, fermented pickles, sauerkraut, etc.) that are super beneficial for the gut microbiome too!

[@angeliiquethealchemist]

I found a company called eatkimchi that makes this yogurt. But it's UK based.

[@Beezi.]

You think there are any issues putting the yogurt into a smoothie?

[@WholeShenanigans]

Nope! From my research, a blender won't destroy probiotic bacteria.

[@eddie195777]

Thank you for sharing your video. How long after consuming the yogurt daily, did you notice an improvement in your Rosacea? Also, have you seen any other health benefits? Thanks

[@WholeShenanigans]

Absolutely! With the yogurt alone, I noticed improvement after a month of daily intake, with significant improvement after three months. My hair is definitely thicker, too (and I had thick hair to begin with). I can't pinpoint the yogurt to any other improvements per say.

[@Meeeeeeeeeeeeeeeeeow]

use 38C/100F for reuteri, not more.

[@greglemon57]

Possible to use full heavy cream instead of half and half?

[@WholeShenanigans]

Yes! You would get a richer, creamier result.

[@Jan-qv8ku]

Can I use chick peas instead of diary??

[@WholeShenanigans]

Dr. Davis has a coconut milk recipe you can find via this link (I'll have a video coming soon): innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes That's what I would use if you want to make a non-dairy swap (not chickpeas).

[@SpamMouse]

Might work, bananas do.

[@fayehan8944]

what about half and half homogenised milk? or should this be avoided?

[@WholeShenanigans]

I used homogenized half-and-half in this video, so that works. Make sure it's ultra-pasteurized.

[@SNicole1242]

How long did it take for you to see results in your skin? Did you have any issues getting used to the yogurt at first? Loose stools?

[@WholeShenanigans]

I definitely saw results after one month. The yogurt did not personally cause me any digestive issues.

[@annadelamere342]

Loose stools is one of the reasons I want to start making it.

[@jimfraunberger4517]

i am allergic to milk, can i use almond or soy ,ilk to make this?

[@WholeShenanigans]

It's not as simple as just substituting plant milk, but I'll have a video out next week on a dairy free version with coconut milk. Stay tuned!

[@SpamMouse]

Or cooked ripe bananas, the rest is the same.

[@texanboiii562]

Thank you so much!! This is very informative!! Question: can one use the coconut cult yogurt to make a batch with the tablet crushed mixture?

[@WholeShenanigans]

So glad! I wouldn't, as the yogurt has already been fermented (plus there are bacteria in that yogurt that need certain temps, etc., to ferment). You need a new liquid to ferment and some sort of sugar to feed the bacteria. If you want to do non-dairy, go with this recipe by Dr. Davis (coconut milk recipe). I'll be making a video on this soon! innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes

[@texanboiii562]

@ thank you!!!

[@Thesisinxumaloblog]

Thanks for sharing

[@WholeShenanigans]

For sure!

[@rachel_Cochran]

Great video! Thank you

[@WholeShenanigans]

Thank you! And you're welcome!

[@kristasahlin]

Can you use more milk or 1/2 n 1/2 for the first batch? I'd love to make a big batch right away. :)

[@WholeShenanigans]

You can make a big batch right away, but I wouldn't recommend it, as your first batch usually comes out with a lot of whey/yogurt separation and isn't the greatest. Subsequent batches are nice and creamy, so it's best to wait to make your big batches then.

[@birgith.]

Hello from germany , i want to make this sibo youghurt but how can i get the ingredients , starter m gi gaia ?

[@WholeShenanigans]

I have Amazon links in the description box. If they don't ship to you, you'll have to find other brands with the same strains and similar CFUs. Good luck!

[@uriel100100]

in my country it is impossible to find half&half milk. can i use something else?

[@WholeShenanigans]

Whole milk is fine

[@benjaminwingchun9665]

Which strains need and or dont need lactose? I want to make it with soy

[@WholeShenanigans]

They all need some sort of sugar to feed on. Dr. Davis has a coconut milk recipe you can find via this link: innercircle.drdavisinfinitehealth.com/probiotic_yogurt_recipes

[@Renee-x8t]

Can I put it in jars in the oven ?

[@WholeShenanigans]

If you're referring to the warmth produced by your oven light, you should experiment first with water and test with a thermometer to figure out the temperature it maintains.

[@bethdickson1912]

Can this be done without a instant pot as in Uk have never seen them here thank you

[@WholeShenanigans]

Any yogurt maker or method of maintaining a constant temp is fine.

[@bethdickson1912]

@WholeShenanigans thank you for replying 💗

[@Bennymix99]

Thank you for sharing this. Is it okay to use other prebiotics brand? I have hyperbiotics-prebiotic powder and garden of life - raw organic fiber.

[@WholeShenanigans]

You can definitely use other brands. Watch out for extra additives and try to find something with the same bacterial strains (and counts if you can).

[@Bennymix99]

@@WholeShenanigans Thank you. I will stick with biogaia gastrus L. Reuteri strain for my first batch.

[@Herbhead369]

Great video - Is this any better than keifer?

[@WholeShenanigans]

Thank you! You can't go wrong with keifer, especially homemade (it will contain more probiotics than most of what's out there on the shelf). Keifer has various bacterial strains depending on the particular keifer, so you would have to look into what strains you want. This yogurt isn't necessarily better; it's just made with specifically chosen strains for SIBO. I hope that helps.

[@melissapoirier851]

Do you add water to the bottom of the instant pot?

[@WholeShenanigans]

I don't.

[@AnyaOborska]

good day! once again thanks for such great video explaining everything! however i have another question hehe 😄🙏🏼 love the recipe, just wondering: if i'm not sure that my first batch came out proper (my yogurt maker had slightly gone over 41C overnight when i checked it in the morning) is it okay to add some more pills for the future batch making later on? and if yes then which ones? or it's important to start again and control the temperature?🫠 i'm just confused as to how to check that the bacteria count did it's job and cultivated properly🤓

[@WholeShenanigans]

You're welcome! If you have yogurt, you know you succeeded with at least some of the bacteria, but it would be impossible to know how much or type without special equipment. If you want a more "controlled" batch of yogurt, your best bet is to start over and maintain the right temp. Otherwise, just keep making batches from your current one, and you will keep growing whatever bacteria you currently have (nothing wrong with that!) Hope that helps!

[@EJ257IHI]

This yogurt eaten in the evening caused me to wake up at 2:30 AM with 117 blood sugar.

[@robinlawrence2010]

DO YOU put water in the pot with those jars, an use the yogart mode, or souvois mode?

[@WholeShenanigans]

No water. Yogurt mode.