Ultimate Probiotic Maker for SIBO Yogurt | L.Reuteri Cultured Dairy using Tablets

[@olderpennsylvanian-op2368]

I absolutely love this yogurt maker. They are also selling one that has the 2 round bowls instead of the little jars. I got paperwork with mine that said if you post a photo on social media they will send you a bowl and if you post a video, they will send 2 bowls. On their website you can use the support chat and send links to what you post. When the maker came the tablets were delayed, so I made a test batch of regular yogurt using my favorite Cabot Greek Yogurt. I always have it on hand because my dog gets a tablespoon per day. The 8 hours at 108 degrees for that version worked beautifully and it is as good as the Cabot which is almost as thick as cream cheese. I had some last night late evening and feel that I slept better. I also warmed and let cool down the half and half, and used warm tap water for inside the unit. There was no separation in the regular but today I am making the L. Reuteri, so am interested to see if that does the same. I also found that my Pampered Chef square storage containers fit perfectly in the maker, so I will probably alternate between those and the jars and the bowls when they arrive. Thank you for sharing your experience - I have been watching other people discussing and trying it for about a year also, but because I feel you and I are similar in our journey, you helped me make the leap.

[@KetogenicWoman]

wow, sounds like you have a great variety of vessels to use! I am so happy I took the plunge on this too!

[@YeshuaKingMessiah]

Is it the 3 cup PC square glass containers?

[@amyfarrell8799]

A pyrex bowl fits too. I have several

[@McBeth.]

I made it this way. First try. But I used a sous vide circulating immersion stick. My plan, once the culture is cool enough to disturb, is to reserve/freeze 6 x 2 Tbl of this first batch and use as starters for the next 6 batches I make. I wanted the starters to be as potent as possible. Great tip from Anita. This should help me to capitalize on the cost of the tablets, considerably, because I will use a couple of tablespoons of the future batches to start the next batch, and so on, for up to 10 generations. My $36 investment in the tables will be insignificant in the long run.

[@KetogenicWoman]

Exactly, you can really stretch this out by saving some of the first generation batch for starter.

[@brendashope1558]

This is an awesome tip! 👏🏻👏🏻

[@CarniBarbie]

Thank you for this video!!! ❤

[@robinschroth7413]

So do you just let the curdes and whey from the first batch that you froze saw out in the frigerator to use it for your second batch?

[@marianneellman1139]

​@KetogenicWoman so does the freezing effect the starter bacteria ?

[@nancycurtis3964]

You can drain the whey and use it as buttermilk in other recipes, like marinating chicken, or in keto baking.

[@nannygirlkc]

I bought this unit and found out the temperature was iffy. I emailed the company and they said that the temp could be 3-5 degrees off and if more than 5, they will send you a new one. Mine is 4 degrees off, so I have to set mine on 104 to get close to 100. I used my candy thermometer to test it. I also cover my unit with a towel to avoid drafts.

[@lr6844]

Anita, thank you again for such a wonderful and well thought out program. One of the reasons I watch you is because you are so articulate; you do not stammer, or say "uhhhhh" between every thought or word. Not trying to be picky or rude to other KZbinr channels but sometimes, it becomes almost painful to watch their videos. You are very thorough in your research and well informed on your subject. Now, following your last instruction video on making L. Reuteri cultured dairy, your instructions worked perfectly for me. I also have a sous vide and like you, found there were three different times in those 36 hours, I could have used it so I bought the yoghurt maker but chose the option of the two bowls of one quart each. It came two days ago and tomorrow I will use my new "toy". My batch of yoghurt was delicious and very smooth and it wasn't as sour as I was expecting, so I am hooked. I used Half and Half. Back in the sixties and seventies, yoghurt making was the "thing" and I think everyone made it. We became lazy when companies started making yoghurt for us and added sugars and fruits and honey, etc. Now I am glad many are waking up again to learn the very many benefits of cultured dairy ! And, making it is so easy. Thanks again!

[@KetogenicWoman]

haha, yes back in the 70's I was making my own as well! Certainly nothing like this for 36 hours but I am happy to be back at it!

[@bonnie8522]

Wonderful tutorial Anita! It’s really very simple once you start the process! I do encourage people to read the book. There is so much information regarding gut micro biome. I follow the recipes and methods in the book.

[@KetogenicWoman]

yes, the book is a reference I'll use for years to come!

[@lindajames7759]

My husband and myself have been making and eating L.Reuteri for nearly 2 years now and it is a game changer. Everything Dr Davis says it does, it does. Amazing stuff ❤❤

[@KetogenicWoman]

I have to agree! Game changer!

[@thisorthat7626]

@lindajames7759, would you be willing to share some of the benefits you have noticed? Thanks.

[@mathfaster]

FWIW, Donna Schwenk on her YT channel mentions heating to 195 F for 10 minutes for L. Reuteri to avoid separation when using the tablets. Seems to work for me to follow that method. Also, good advice on calibrating your machine to make sure the 100 degree setting results in 100 F. My variable temperature Instant Pot needs to be set to 93F to get 100 F ferment.

[@KetogenicWoman]

Yeah I've heard different temps on the heating the milk part! I think at least 180 seems to work. Maybe more is better, I don't know!

[@pamelafeather6405]

Well no machine on earth is going to stay exactly at 100, the machine heat cycles on/off. But your variable temps should be observed. So far in that unit the variable for me is about +1.7-+1.9 degrees, low was -99.4. I tested it with water extensively. (Even nuclear fusion can't get an exact constant temperature) So setting the machine too low, say at 98 could result in it going too low. At this time I am setting my machine she is using at 100, and the yogurt is turning out okay.

[@YeshuaKingMessiah]

What IP is that? I have an 8qt Duo And my 3qt is a bluetooth so it’s one gen up from Duo lol

[@mathfaster]

@@YeshuaKingMessiah Instant Pot Pro - 6 quart.

[@Mary.Mercedes]

LOVE that yogurt machine. Outstanding results. I gave my first batch to the dogs. When you get to the third batch, the results are fantastic.

[@KetogenicWoman]

Yes the first batch is not as nice as subsequent batches but you can freeze your 2 tbsp batches for starter! Or make the dogs happy, or both!

[@philthyphil3324]

@Mary.Mercedes I hope so, my first 2 batches were very thick curds and whey

[@risasklutteredkitchen1293]

I have been making yogurt in my Instant Pot for many years but haven’t tried the l.reutei yet. I just purchased the culture and the book so I am excited to get them and start making this culture. My son has terrible stomach issues and I think it will help. My yogurt has helped my stomach problems a lot. I normally start with the culture in Fage or siggi’s yogurt (only two with real live cultures) or the culture from my first batch. I make 2 quarts. I use Fairlife milk in the red bottle, which is low sugar ultra pasteurized milk. If using ultra pasteurized you don’t need to pre-heat the milk first. I make 2 quarts and I keep it in dark colored mason jars. Lasts about a month for me in the refrigerator.

[@YeshuaKingMessiah]

Dannon yogurt is live cultures at least the wholemilk plain is So is WM plain Fäge is sooooo good. The fullfat. 🤤

[@alicecrites8154]

How long do you wait before you can put your yogurt in the fridge after you make it?

[@mejoalfr]

Chobani Plain has live culture and makes great starter.

[@britsbritts]

OMG - just ate my first jar of yoghurt. Just so good! Haven’t eaten a dessert since starting carnivore in July last year. So glad I can now have a “treat” and help my health.

[@britsbritts]

Yay. Just bought the maker and was looking for a video. Yoghurt will be ready at 9 am.

[@BorGyn1]

I've got this machine except mine's branded Steba and measures Celsius. I found that with the setting on 38 C for the Reuteri Yogurt it went up to 42 C. The batch still turned out great.

[@michelea256]

I got the same yogurt maker several weeks ago and just love it! I use it to make the super gut yoghurt and I use the sous vide to make the L. Reuteri-only version on a stagger, so I’m never out while the next batch is fermenting. I also found that they didn’t sell extra jars on Amazon for this yoghurt maker, but the WECK Mini Tulip Jelly Jars on Amazon are the perfect size, fit in the yogurt maker and have glass lids. I also use 4 cup Pyrex bowls…always have yogurt being made these days! 😊🥩🥓🥚🧈

[@bonnie8522]

I did find the extra jars, but thank you for the tip on the Weck mini tulip jars!

[@KetogenicWoman]

We all are having little yogurt factories in our kitchens, I love it! 😂

[@madelinecarroll17]

I saw the extra jars on Amazon, I bought the extra quart containers

[@debilindsey3967]

Thank you for the information about the jars I didn’t wanna buy 30 jars is there one in on Amazon where there’s only like maybe 10

[@deozeo4442]

​@KetogenicWoman Hi Anita! 👋🐈 Yes we are!! My first batch is now incubating. I do not expect much in success as there were 4 things that I should have been more attentive to. But... my first tries are always "kind of, sort of" attempts. You are looking thinner, Anita!! Hugs from San Antonio 🤗🐈

[@bonitaamorim2984]

Hi...just saw this pop up on my home page...I have watched it a few times and decided to purchase the same machine. I'm about two months in to my journey. I started with his sibo yogurt and have now switched to L-ruteri to see what that is like. I am absolutely loving it!!!! I could never eat yogurt before (and most of it is crap anyway) due to issues with dairy but I can eat a full cup of this no problem. I did manage to find some half and half that was high heat treated so I didn't have to simmer it for the 20 mins and then cool. This made the whole thing so simple...2 mins to prep, set it and forget it. Mostly I just wanted to thank you for your wonder video. Hard to find Canadian content so I really do appreciate it.

[@KetogenicWoman]

So happy you are doing well with it! 🍁🇨🇦 😍

[@odetterobitaille5545]

Just watched Dr Davis video (yogurt of love) in his show notes he has the recipe for LReuteri yogurt step by step,he uses the organic half and half and that is the only one I can find,anyway he does not heat first and he says he has made over 60-70 batches and it is still going strong.I will try my next batch without eating to cream first to see how it turns out,it would be a lot less steps that way.,my second batch in sous vide turned out perfect,no separation at all.He also said that if it is too sour tasting that we can reduce the insulin to one tablespoon in our second batch but never in our first batch

[@KetogenicWoman]

Thank you! We all have our favorite methods so do what works best for you! 💗 Good tip about reducing the inulin a bit for subsequent batches, i will try that!

[@deozeo4442]

Hi!👋🐈 You answered my question, do I add the prebiotic inulin to the 2 tablespoons of saved yogurt? Yes. Thanks! 🐈

[@ritaweygint4038]

Hi Anita, thanks to this video I ordered this yogurt maker right away. I made my first batch of L. Reuteri yogurt per Dr. Davis’ recipe, and it turned out perfectly the first time! I used A2 whole milk, with only 1/4 C half-and-half, and the Jerusalem artichoke insulin. The resulting yogurt is light, fluffy and creamy with a delicious delicate lemony tang. There was no separation at all, even using the tablets first time. I did sterilize my jars, and let the milk come up to room temperature before I started. I can’t wait to try a coconut, soy or almond milk experiment now.

[@kelleybrooke2350]

Curious, was your A2 milk ultra pasteurized? I read that the half & half needed to be ultra pasteurized but I prefer to use grass fed A2 milk however I can only find it unpasteurized? Thanks ahead of time for your response

[@ritaweygint4038]

@@kelleybrooke2350 it was pasteurized, because that’s all I could find. Honestly, I don’t think it matters all that much. The most important thing IMO is to let the ingredients come up to room temperature. Good luck!

[@ellencanada2583]

I made my first L Reuteri yogurt in instant pot. It turned out well, no separation and it is very thick. I hope i made it correct and the strength is good too. Thank you for your advice to keep few starters frozen. I am so excited to see results from using the yogurt.

[@KetogenicWoman]

Much good health to you!

[@natalierice6528]

Thanks for showing this with your new yogurt maker. My sous vide died during my last batch of yogurt at exactly 5 years old.😢 I still have to decide how we are going to replace it. Thanks for letting me whine. Have a blessed week.

[@KetogenicWoman]

You too!

[@user-py2oc8fx7f]

There are interviews with William Davis on KZbin in which he talks about the gut microbiome.

[@KetogenicWoman]

Yes, I have watched many of them!

[@MegatronNEMO]

Also quick question. Could you make a video on how to preserve the starter cultures?

[@faithgky]

😂I have this yogurt in my fridge right now. I use a big jar immersed in a pot of water and a Sous vide stick. I like to strain the final product for 12-24 hours which takes out a lot of whey and makes it heavenly good. I freeze the whey in 1tbs ice cubes to thaw later and used as the yogurt starter. I eat small amounts as a dessert. Delicious 😋 😂

[@KetogenicWoman]

Sounds great!

[@lorihensley1556]

I just used your link to buy the yogurt maker. I literally just finished reading the book over the weekend and was planning on making the yogurt. I can’t wait to get started. Thanks for the breakdown and making it look easy.

[@KetogenicWoman]

Hope you enjoy it!

[@VKA53]

❤❤❤my country Bulgaria is known for its yogurt due to the specific bacteria bulgaricus bacillus and even the japanese took the know how.We boil well the raw milk,not pasteurized, then cool so your finger dipped is ok, put a spoon of yogurt in the pots, cover warm and after 5-6 hours it's ready Same with Greek yogurt.😊😊😊

[@KetogenicWoman]

Bulgarian yogurt is great! I'm making this to help my SIBO symptoms so following Dr. Davis directions on making it.

[@YeshuaKingMessiah]

This culture is different It’s reuteri It needs 36 hrs culture time And can’t go over 100*F in temp I culture my normal yogurts for 24 hrs tho so they’re low to zero carbs & full of cultures!

[@zeldalefay]

Great instructions! I use luvele yoghurt maker with 2l jar, and fit 4 X 500ml mason jars, with little anti slip mat. The water level is below yoghurt both containers, and still perfect yoghurt. I'm in UK, get tablets from Biogaia, (made in Sweden) I make 20+ generations without issues. Love it. Uht milk skips heating step, although organic uht whole milk no longer available locally. So heat whole organic milk as described. Not as thick, still tasty, slightly sour as l-reuteri eat all milk sugars..

[@pureokie]

I just received my luevele with the smaller jars. I ordered 4 other jars so I can make a batch at all times.

[@nadegechauli2688]

Do you only heat up the milk if not pasteurized ? I made my first batch with the Luvel machine and I got clumps of cottage cheese like at the top, rest is water like. I used uht whole milk, the 10 pills and inuline from aloe Vera. Wonder what went wrong.

[@zeldalefay]

​@@nadegechauli2688I'm sorry it didn't work out for you to this time, please don't be discouraged. There will be a solution.. is it possible the mixture wasn't whisked well enough together to distribute the l-reuteri? If I remember that can cause such things.. I'm careful to whisk by hand a lot, and when I think I'm done I do it some more to make sure. Is there q+a section on luvele website to help resolve difficulty? Hope you can figure this out

[@pamelafeather6405]

Thank you for posting this!! I am so curious to see what you think of this yogurt unit, that I also bought and have been working to learn it's "ins and outs".

[@sheilam4964]

Thx for the update on how the LR is working for you and a follow up batch using the Yogurt Maker. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍

[@KetogenicWoman]

You are so welcome!

[@laurenbaetz5708]

So excited! Just received my yogurt maker and started a batch!

[@KetogenicWoman]

Yay good luck!

[@laurenbaetz5708]

@@KetogenicWoman I’m not sure it’s right. I’m going to try with the mother. It separated quite a lot and tastes kind of funky.🤷🏼‍♀️

[@furysmith6564]

Hey, Anita, if you have an IP w a yogurt setting (but doesn’t have temp control), you can still heat your half n half using the Boil/Yogurt setting… may be easier… set And forget it… I may buy the yogurt machine, lol, w bowls and cups and just continuously be making it! Happy Mothers Day (watching this late).

[@Indydi]

I was thinking about doing that too, just heating it in the IP. I don't preheat my raw milk at all, but with this L. reuteri, I'll probably use half & half.

[@annritchie7291]

Thank you for this video, before - trying to make this seemed overwhelming 🤣

[@KetogenicWoman]

You’re welcome 😊

[@pattiiman989]

Could we just chew a tablet of LReuteri instead of making yogert? My book is going to be delivered today!

[@Carol32547]

You could but it would be a waste of money. When you make the L reuteri yogurt for 36 hrs the colony count of it increases to a much more therapeutic level. It's a big big difference. It's worth the wait

[@KetogenicWoman]

Yes, like Carol mentioned it would cost a fortune that way! And still not cure the SIBO.

[@lynnwilliams5432]

@@Carol32547 I didn’t know about the yogurt just the lactobacillus reuteri and took it. I definitely ended my chronic diarrhea even interrupted sleep lived on antibiotics for cdiff .But I order the gaseri and plan to grow in yogurt too. I have those other species to try too.

[@lynnwilliams5432]

We do have to doctor ourselves. I think Dr Davis has written that book too. Let’s see if I can look young again as a side effect.

[@Carol32547]

@@lynnwilliams5432 Wow.. an expensive way to fix things. I am glad it worked for you. In Dr Davis book he only suggests the yogurt. I'm still in this and now make the L reuteri yogurt and another one separately. I use them both daily and from the stand point of a person who has suffered the majority of her life, a total game changer!! Good luck in finding your optimal health

[@prunelle19]

I have a similar yogurt maker but it doesn't require to pour water in it and it works just fine

[@alek4811]

Indeed, there is no need to add any water in the machine, works perfectly without it. Also, no need to heat the milk, I use it out of the fridge, very cold and the results are perfect after 36 hours at 100 degrees every time. The machine might not be perfectly accurate at keeping the set temperature, but ultimately the temp window is wide enough to compensate for a degree or so variation.

[@odetterobitaille5545]

I crushed mine then used my pizza roller and got them really powdery,I bought the same one as yours and love it,my first turned turned out like cottage cheese and tastes really bad and it was done with 3% organic milk because but now found the the half half organic milk so started from scratch and used the super gut recipe with the 3 strains and just removed to refrigerate and most of my jars only has a bit of whey,can’t wait to try it and my instructions in manual says to seal the jars so I think that is why my first batch failed because I put the lids loose on top.I didn’t trust my first batch to use as starter,that is why I started from scratch

[@KetogenicWoman]

The first batch does sometimes look a little weird and can taste bitter from what I keep hearing from others. But still should be fine as a starter.

[@odetterobitaille5545]

@@KetogenicWoman thank you

[@roseconnolly2277]

You can increase the batch size if using two - 4 cup Pyrex bowls by adding 400-500 ml more half and half cream and one tablespoon each of inulin and yogurt from previous batch. It keeps the same ratio. This is a 30% bigger batch, more to enjoy.!

[@pamelafeather6405]

Thank you Rose, I was thinking of making a larger batch but double is too much for the qrt size bowls that go in this unit. they would have been filled to brimming.

[@roseconnolly2277]

It's not double! It's 1.5 L or 1500 ml or 6 cups slightly under, total volume. It ended up being about 1/4 inch below the top of the bowl. Do a test with water and measure to know for sure.@@pamelafeather6405

[@YeshuaKingMessiah]

@@pamelafeather64052 qt size bowls would be 8c It would only make 6c

[@alexlillie]

Thanks for this lovely video - I have the same yogurt maker and have been nervous to make this recipe but now I’m feeling a lot more confident. I don’t want to be a party pooper but the Biogaia Protectis tablets don’t contain L-reuteri. I’ve ordered them from the States into Canada successfully.

[@KetogenicWoman]

Mine say they do on the label?

[@alexlillie]

@@KetogenicWoman amazing how I can misread a label numerous times!! I just looked again and there was the word reuteri! Ok well this is great news as I can buy this easily in Ontario. Thank you for replying. By the way - my first batch after following your instructions worked beautifully! I’m going to freeze it for subsequent rounds.

[@vickielster3928]

Thank you for this video! You are so thorough in telling us everything we need to know. I ordered this yogurt maker and all the things last night! From your previous KZbin video.

[@KetogenicWoman]

Wishing you well! Have fun!

[@fckinsey5439]

Thank YOU so much for your video. Very well done explained and I appreciate the how to use the yogurt maker and also about the lights not showing if it was working. May you and yours be blessed. ❤🙏🏼✝️☝🏼🙌🏼😍

[@judyduran2306]

I have a batch in my sous vide now. ❤️🥰❤️

[@LoveyourLife-1970]

Hey Anita. Just made my first batch in the Philippines brand of that same maker you have. Exactly the same except the brand is SOKANY. But, I tasted it and thought I had messed up because it tasted like spoiled milk. I used 1:3 whipping cream to whole milk since finding half and half here is pretty impossible. Then my wife tasted it and said it tastes just like the store bought yogurt that we have in the fridge. I tasted it and realized that mine actually tasted better than the Greek yogurt we buy. I realized that I had never actually tasted the yogurt plain. I always added low carb protein powder or chocolate flavored collagen powder before eating it. Now I just gotta make them thicker since these are more of a yogurt drink tester. They all had a good bit of whey at the bottoms. Thank you so much for making a video using this machine.

[@KetogenicWoman]

The first batch does tend to separate. If you save some of the first batch to use as starter for the next few batches you will find a lot less separation.

[@LoveyourLife-1970]

@@KetogenicWoman yes ma'am, it was a bit less on the second batch. But I put two tablespoons of inulin. Now I know to only use one if I use part of a previous batch. Thanks.

[@sheraleefaull3414]

Ohhh a thank you again Anita.//I saw your first episodes and then watched Indigo Nilis so thought I had it down…🤣🙀 alas…after doing all your tricks (I’m in Australia so there’s that inconsistency) I tried to convert the imperial to metric and used my instant pot yoghurt maker function but unfortunately it can’t be temperature controlled so tried the thermometer over the time but gah even tho all seemed to add up I got 1 500ml looked like cheese curd other like fizzy something 😮…waiting to try 2nd batch in sous vide …only saying all this for others to feel encouraged or…!!!

[@KetogenicWoman]

So just remember that 1 liter is about equal to one quart! But yeah, all these measurements!

[@LifeIsThePrayer]

Here in Canada I was able to order BioGaia L Reuteri chewables and inulin from Shoppers Drug Mart. Quick delivery too.

[@eddynjoya6255]

the only issue with the canadian version of L reuteri is that its only 100 million / pill , the USA is 200 million / pill

[@louisedavidson848]

So glad I finally found a Canadian making this. I'm in Ontario. Excellent video. A friend gave us some to try and we're hooked so ur video is Heaven Sent....lol. Thx

[@KetogenicWoman]

Hope you enjoy!

[@LittleWillow1]

I can't wait to watch! The book came into the library so off to the gym and library. Thank you Anita for the video it will give me more confidence! ❤ deb

[@KetogenicWoman]

You are so welcome!!

[@LittleWillow1]

@@KetogenicWomanA great video Anita ❤ can't wait to get started.

[@WildMindLife]

I have the same yogurt maker. Make sure you submit the info for the free larger containers. Be careful with the jars. I had one brake in the fridge.

[@markedid5818]

If you place the tabets in milk, just enought to cover them and stir them occasionally they will disovle in 15/20 minutes. I do it that way, I figure the less smashing the less damage to the critters 🙂, Don't know if it really makes a difference though.

[@KetogenicWoman]

I like that idea!

[@markedid5818]

@@KetogenicWoman I am new to this and read somebody in the comments saying that so I gave it a try and it works 👍. My milk was warmed so it might take longer in cold, probably not much though.

[@joanwilson4491]

The jars that come with your yogurt maker are easily found on Amazon . I received another set today ( I have the same yogurt maker bought years ago and have ordered more in the past as well.)

[@pamelafeather6405]

Next day. I have just removed my second batch out of the this yogurt maker and these are some things I learned. Using a digital thermometer I have come up with a variable in the completed yogurt product. At the immediate end of a 36 hour, L. Rhuteri yogurt batch with the machine set to 100 degrees I got these readings. I had two qrt glass bowls sold by the company that makes this yogurt maker in the water bath that went up to the top of the yogurt in bowl, both bowls 1/2 full of yogurt. Water 102.1 Bowl on the right side of the unit - yogurt 107.6 Bowl on the left -104.1 The heating coils are obviously under the unit and are likely not evenly distributed. I am having second thoughts about this machine. I will contact the company directly. Perhaps do multiple test runs filling the bowls with something other than your yogurt and test it.

[@deozeo4442]

Hi Pamela! 👋🐈 Yes, I have the identical issue of temp fluctuations with my unit. Not as extreme as yours, mine bounces from 98F on one side, up to 101F on the other. It could be my apartment electrical current fluctuating. I have had only 1 out of 4 batches that were satisfying. Two batches were nothing but warm Half n Half. Quite depressing. The only batch that was really solid was a batch of half whipping cream and half Half n Half. It was a cheesecake texture, very thick. But it tasted rancid! 🤮 I am NOT giving up! The comment section is mostly of successes. Tho I once again lag behind, I will "catch up" (or will it be "mustard"...😮😅). 🐈

[@ItalianGoneCarnivore]

Anita, as always, a great video! I really appreciate the step-by-step instructions and you really did cover all those little details so well. I forwarded this video to a friend who would like to make our fermented dairy. It's going to help her very much! Thank you!

[@KetogenicWoman]

Thank you so much! I hope it helps her!

[@celeste-236]

Hi Anita, thanks very much for the valuable, helpful & informative work you do on your channel (I’ve been binge watching) . I was wondering if you got very sleepy after eating your first jar? Also, I felt “gassy”. Is 1 jar all we should be having daily or is 2 ok? I’ll be receiving the book soon. Maybe he’ll mention potential side effects when you’re eating this initially. I’ve been given lots of antibiotics in the past due to bronchitis. I’ve been doing carnivore about 6 months and while it’s helped tremendously with reducing inflammation and edema in my feet, eliminating joint pain and reducing my morning fasting blood glucose ( in other words carnivore is really improving my health) but I haven’t had any reduction in sugar and carb cravings. Maybe Dr Davis will mention that topic in his book as I’ve heard some carnivores say that they lost their sugar cravings after a short time.

[@KetogenicWoman]

He does say to start slow with the yogurt so maybe the sleepy and gassy was from all those cultures in your tummy at once! As a carnivore, focus on the meat and treat the yogurt like medicine rather than as a main part of your food. That way you will be less likely to eat too much of it! So I guess I'm thinking it's best to limit to one jar per day.

[@marthalove3784]

Great video!!! Very informative!! 🎉🎉😊 I never thought about putting the water level up to the l Reuteri level… I don’t think I’ve been putting in enough water

[@KetogenicWoman]

I think it helps!

[@marthalove3784]

@@KetogenicWoman I’m making my first batch of half and half ( instead of the coconut milk) 🎉🎉

[@Debbie-Savings]

Anita, thank you so much for this video. I’ve been waiting for this! ❤

[@KetogenicWoman]

Glad it was helpful!

[@victoriayoung2311]

Just sent the same machine back today. It was very flaky with maintaining the correct temp. Sticking to my sous vide machine.

[@teresap626]

Thanks, Anita - I just ordered the tools to make this. I'm at my whit's end with gut issues. I'm praying this will help me. Thanks for all your content. I really appreciate it!

[@KetogenicWoman]

I wish you all the best! It is definitely helping me but be patient, it can take time to completely heal.

[@SF-ru3lp]

Every blessing to you, Teresa. G Ire

[@kathy32850]

Indigo Nili has SIBO and several KZbin videos on the subject.

[@KetogenicWoman]

Yes, I am aware, I had a conversation with her about. She is so great!

[@kathy32850]

@@KetogenicWoman I was saying that for all those others who have questions 😁 trying to spare you.

[@karingregg1837]

Hi Anita, always love watching your videos… I was wondering if you know the macros for 100 ml serving? Thanks so much!

[@KetogenicWoman]

Well I have the macros for 1/2 cup which is 125ml. But remember the carbs are meaningless because they get eaten up by the prebiotic according to the book. So I ignore the carbs. 158cal, 3.9gprotein, 11.8g fat, 7.9 carbs

[@prunelle19]

With this kind of yogurt maker, you can fill up the jars to the top.and you don't need to add water. I prefer to do 24 hours at 39C (102F), which is more convenient and it works great too.

[@LindyK]

The directions that come with this model yogurt maker, which is the one I have says to add water to the content line just like she said so that’s what I’m going to do. I would urge people to follow the directions on the model.

[@prunelle19]

@@LindyK Mine is a different brand but very similar.... I have been using it regularly for at least 6 years....never with water added and I always fill up the glass jars. I don't understand why this model would be different. Because, in the past, yogurt makers were preprogrammed to make yogurt in 8 hours at a certain temperature, Dr Davis chose to use a large jar with a sous vide appliance and this requires water but it's a different system than the kind of yogurt maker shown in the video with flexible temps and fermentation time.

[@amesstoday]

I like your new yogurt maker.

[@Linda-gl5lc]

Thank you, Anita! You inspired me to make this wonderful yogurt again.. mine is turning out beautifully, but I am worried my yogurt maker is running too hot. Will the yogurt look good if the good bacteria has been killed off.

[@KetogenicWoman]

Well take the temp to see and hopefully it's not running too hot. Yes the yogurt will look good probably anyways!

[@YeshuaKingMessiah]

You can also use an Excalibur dehydrator for yogurt Assuming it has adjustable temp control Take out shelves. 2- 1/2gal jars will fit. No dehydrating for 36hrs tho

[@CarniBarbie]

Thank you for this video! I love watching your channel. ❤

[@KetogenicWoman]

Thank you! 💗

[@TheKingdomWeigh]

Looks good, I’m going to give this a try, bought the book and stuff to make it today after our meeting. I’m curious!

[@karenbelonoha8853]

My second batch comes out of the sous vide in about an hour, can’t wait to eat it in the morning ❤

[@KetogenicWoman]

Yay!

[@Moderationisamyth]

Question: Did I miss the reason why you used half and half and not heavy cream? (sorry if you’re repeating yourself, forgive me) Is it too thick, rich, etc? Have you tried the cream? I love your little jars; they’re so cute! ❤ omg, I love the avocado apron! ❤ ooooh, can’t wait to see the tea video! Thank you for all you do!

[@KetogenicWoman]

It was super thick, but most of all the only additive free cream here where I live is also super expensive, easily more than quadruple the cost of a liter of half & half.

[@Moderationisamyth]

@@KetogenicWoman yeah, that’s what I was thinking. It’s so crazy, the cost. I live in south Mississippi and I could get a half gallon of half and half for $2.29 (on sale), but heavy cream rare to never goes on sale and costs around $5 for the same half gallon. I wish the supply would flood the market to drive prices down (especially on beef).

[@YeshuaKingMessiah]

@@ModerationisamythI’m in central MS and cream is about $5-6 a QUART Where are u getting it for $5 a 1/2 gal??

[@YeshuaKingMessiah]

Half n half is simply milk mixed with cream 50%/50%

[@Moderationisamyth]

@@YeshuaKingMessiah oh sweetheart, now it’s like $9 + at Walmart , I wish it was still $5

[@ruthbabylon2797]

Sorry, follow-up question - which I see others have asked. How do you defrost the frozen cubes of starter? I usually let them sit while my half-and-half is cooling but wondered if you can also defrost them on low power in microwave?

[@KetogenicWoman]

I would not use the microwave, you risk killing the l.rueteri. If you can remember (I almost always forget!) I take it out of the freezer the day before and let it sit in a small bowl in the fridge. Normally I take it out the same day as making the yogurt and I mix a little of the warm liquid into it if it is still frozen.

[@janonthemtn]

I love using the sous vide though I have several yogurt makers.

[@KetogenicWoman]

The sous vide works really well!

[@christopherapenne6097]

Hi Anita! Thanks for your wonderful channel, it is always a pleasure to watch your videos! I did today my first L Gasseri batch of yogurts, and I got this result. Has it ever happened to you? What would you advise?

[@KetogenicWoman]

What result did you get? You didn't mention. Was it a separation, like curds and whey? If so, I found this article to be quite helpful: www.culturedfoodlife.com/is-your-l-reuteri-yogurt-separating/

[@willbreeze397]

Oh this looks so easy. I definitely want to try this.

[@KetogenicWoman]

Definitely easier than I thought it would be!

[@sophie.v.]

Have you been having this yogurt daily since this video? Have you noticed any long term benefits? Thank you for this video! Just ordered Super Gut to read for myself. Im praying this will be the start of a gut miracle for my family 😆🙏♥️

[@KetogenicWoman]

yes, my sleep is better and definitely my gut issues are like night and day!

[@sophie.v.]

That is SO good to hear! Im 1 week in to having the yogurt daily. It’s definitely helped my sleep be more restful. It hasn’t helped my gut bloating yet when I eat anything other than beef or pork.. here’s to hoping! 🤞🙏♥️

[@juneewashko4196]

This looks so interesting I would like to try it! Question: How does this fit in with the Carnivore way of eating, Macro wise? I can't put the macros in Cronometer they come out way to high for Carnivore. Curious how it affects the carnivore weight loss way of eating?

[@KetogenicWoman]

Well first of all the carbs are all eaten up by the prebiotic during the 36 hour fermentation according to the book. So I ignore those. Most carnivores do not count macros, they just eat animal foods. I actually don't worry about these labels, my goal is not being a carnivore, my goal is being healthy and I find animal based eating is what does it for me. If you want to track this then to 'fool' cronometer, then put the macros in with fiber equal to carbs (because the fiber eats the carbs in this case) and the net will be zero.

[@juneewashko4196]

@@KetogenicWoman Ok, thank you so much!! I try my best to stay to carnivore as well but wasn't sure about the carbs (I didn't know they get eaten up lol). I was just thinking about regular yogurt in the stores. I ordered the book and it will come tomorrow (thursday) and I can hardly wait to read it. Thanks so much for replying. Love all your videos! ❤

[@YeshuaKingMessiah]

@@juneewashko4196as long as culture a yogurt 24hrs, there’s little to none lactose left (where the carbs come from, it’s the milk sugar) as that’s what the probiotics eat as they’re growing. This cultures 36hrs so it’s doubtful there’s any lactose left. 0 carbs is what I would count it. Or if ur being rly strict and don’t want to go over say 5 carbs a day, even of animal carbs, count it as .5-1g. Eggs are .5g each too. Hard cheese is 1g. This makes u focus on meat and not dairy. (I eat 4-5 eggs a day so there’s 2-2.5g daily, half my 5g allotment!) Homemade kefir is the same. It’s a 24hr culture, very little to no lactose left, so no carbs. I think that requires at least half milk tho to grow. It’s a different critter from yogurt critters.BUT so so much simpler. Literally cultures on ur counter! Use milk cold out of fridge! Use grains over and over - and they multiply!

[@juneewashko4196]

@@YeshuaKingMessiah Thank you so much for taking the time to explain this! Very much appreciated 💞

[@yhmproperties]

QUESTION: I've made it successfully in the past. I just used the same formulation: 10 tablets, 2 tablespoons inulin and organic half-and-half. I used the same 8 jar yogurt maker. It came out liquidy. What could have gone wrong? And can I use that liquid to make another batch? Will it still have plenty of L-reuteri as a starter? Would love to hear the thoughts of anyone who successfully makes this.

[@KetogenicWoman]

When you use the tablets that is first generation yogurt and many do report it comes out like curds and whey. You absolutely should save it for starter and your batch #2 (second generation) will be nice and smooth.

[@yhmproperties]

@@KetogenicWoman I should've been more specific. There were no curds & whey. It was milky. Two of the jars were about 75% firm. When I make it again I'm going to check and make sure that it's heating correctly.

[@lynnwilliams5432]

My second yogurt maker. I think I am cured of my malabsorption 9:22 and walking better too. Now which is it the miracle fishes or Dr Davis’ microbes.

[@KetogenicWoman]

Keep doing both just in case!

[@pfurr281]

Made my first batch don't know why I was so nervous but the batch is on but I need to think about the time I will have to get up at 3am Monday morning to put it in the refrig .LOL

[@brendafoster9504]

730 pm worked for me.

[@VKA53]

❤❤❤ dear Anita, I have SIBO and it's unpleasant and I ate Activia yesterday and had pains due to it😊😊😊

[@KetogenicWoman]

I don't think Activia will help SIBO. I recommend looking into Dr. Davis's work!

[@VKA53]

True

[@spicaofla]

it may not a good idea to crush the pills inside a plastic bag, you might ingest a lot of minute plastic particles

[@ITS_KAT227]

You go girl! You look amazing!

[@susans7091]

Thank you so much! I wanted to know about the yogurt maker. I have 7 of the risk factors he mentions. I really want to try this. I don't have a mortar and pestle or rolling pin but can use a jar. How did you decide which inulin powder to get? It only uses 25 watts per hour so I can use it in my camper with solar! What are the benefits you have seen so far from this L Reurteri cultured dairy? Do you screw the lids on or have them loose?

[@KetogenicWoman]

The lids are snap on so I snapped them on. So far the main benefit is the lack of burning in my chest when my food is digesting. Oh and better sleep scores!

[@susans7091]

@@KetogenicWoman I would absolutely love better sleep!

[@louisd95714]

Thanks for your video. Not sure why you re heating the milk though. I've seen videos when the half and half is pored straight from the bottle.

[@louisd95714]

I just saw the other video when you made the yogurt from the already established yogurt, and it answered my question. As long as the half and half is ultra pasteurized, there is no need to heat it up. Heating it to 180 degrees kills the competing bacteria.

[@jacqchurchm2293]

Thanks Anita for the Canadian links and mentioning Shoppers Drug Mart ❤

[@starraleta5147]

Same Yogurt maker without water heated the yogurt to 117F. At 95F the yogurt is 100F. i'm presuming i killed the Reuteri but it still is thick like yogurt.

[@KetogenicWoman]

I just put water in mine and tested it and set it to where the yogurt will be 100F.

[@ktcharb66]

Thank you for these wonderful tutorials

[@KetogenicWoman]

You are so welcome!

[@pfurr281]

Thank you for making it so easy you did a great job I was so nervous about making it until I saw your video.............what do you do when you take them out?

[@KetogenicWoman]

I put them straight into the fridge and let them get cold before I try it.

[@pfurr281]

@@KetogenicWoman thank you I ordered the things you use they come tomorrow sort of nervous read some people are having bad experience .

[@madelinecarroll17]

I just ordered the same yogurt maker you have because I was running into the same problem me wanting to use my sous vide for meats, but there’s mason jars of yogurt in it. So I’m constantly switching on and off between yogurt and meat.

[@KetogenicWoman]

Yes, it was maddening!

[@YeshuaKingMessiah]

Is it that much cheaper than a new sous vide? To make yogurt only in continuously? U can just use a big pot for the container too. When I made regular yogurt alot in my IP, I bought another inner pot as I put in fridge for 12 hrs too - I cultured it 24 hrs already!

[@michelemcneill3652]

I am currently making my 2nd batch. I am using my New Wave oven to do it. If I set the oven at 105' it keeps the liquid 5' lower.

[@ellenturcio7181]

Hi thank you for your video! I’m about to try this yogurt maker for the first time. Thank you for explaining how to store and reuse some for the next batch too! That has been a mystery until this video! I have probiotic capsules coming bcuz I need the L. rhamnosus GG strain too, so do you happen to know how many capsules I should use, would it be 10, the same as the caplets recipes in Super Gut? I’m down a rabbit hole trying to figure that out. Also, you mentioned finding the clove tea recipe at the end..did you try that? I started making that a couple weeks ago, it’s hard to get down some days it’s potent but it feels so soothing I can tell it’s helpful, hope you found that too!

[@KetogenicWoman]

Hi, sorry I have not tried that strain that you are mentioning so I am not sure but I would be inclined to go with how many they use in the book. I did try the clove tea but got terrible heartburn after just a couple sips. I think I need to heal some more first!

[@valmachin3148]

@KetogenicWoman , If one is sensitive to dairy, is there a way to make a non-dairy version at home?

[@KetogenicWoman]

Yes. I have 2 points to make on this as I am also 'sensitive' to dairy. Once you ferment this for 36 hours it is no longer regular dairy, it is a cultured dairy product. I am able to tolerate it very well. But there may be people who are allergic to dairy and so that is different and there are recipes in the book and online to help you make it with coconut milk.

[@ruthbabylon4953]

Hi Anita, Thanks for your video! After making multiple standard batches, I finally got the tablets and the inulin and am making my first super batch. Question: I had a very hard time getting the tablets to turn to powder and had the subsequent clumping you mentioned. I thought I had it pretty smooth but when I went to clean out my mixing bowl, it was obvious I had left some of the clumpy powder behind. How does this affect the outcome? Just fewer good bacteria? Also, I assume you can use an ice cube tray for the starter "balls" of yogurt? My candy molds are all very small.

[@KetogenicWoman]

Your instincts are correct, you will still get a good batch of yogurt and if you got most of the tablet and inulin in the mix that is good! Yes, an ice cube tray for the starter balls should work just fine!

[@cathleenjones8973]

Hi, love your channel I'm learning a lot. My question is... do you eat this everyday, ? every other day ? How does that translate in carb count? Thank you

[@KetogenicWoman]

I have been eating it daily to control my acid reflux issues. And hopefully fix any other underlying gut issues I have. The carb count will be artificially high because the carbs in the inulin used to make the yogurt are consumed by the growing bacteria during the 36 hours of fermentation. SO I just don't worry about it tbh.

[@pfurr281]

Did you make the yogurt using the large bowls or did you use it to put the yogurt in after you made it in the little jars,thanks so much you are really helping me figure this out.

[@KetogenicWoman]

I often make it right in the bowls!

[@johnstobbscpa8081]

very helpful video, thank you

[@occampoint142]

Hi, thank you for this thoughtful and informative video! Do we need to put in pre-biotic fiber every time we make it, or just for the first batch - if we are planning to use the prior batch as a starter the next time?

[@KetogenicWoman]

The reasoning for the prebiotic fiber in every batch is that the it is fermenting for 36 hours and the l.reuteri need something to feed on. You can certainly make yogurt with just the starter but I don't think you will get the millions of l.reuteri you were hoping for.

[@occampoint142]

@@KetogenicWoman thank you!

[@farid352]

You mentioned that each culture could last for 10 generations. Is there any supportive document supporting it or just from experience. Is it mentioned in the supper gut book?

[@marianneellman1139]

Thank you this is really helpful,much appreciated ❤

[@maryflynn1951]

Hi Anita, got my yogurt maker, my second batch was a success. I'm curious if I could give a teaspoon or so to my little shiz tzu he has a terrible skin rash for about 10 months now, looks like eczema. I've changed food, got him on inviromental shots $$. Nothing has made an improvement. Vets bills are taking a toll on my finances. ❤

[@KetogenicWoman]

Quite a few people have commented that they do give a teaspoon to their dogs! I have held off because I recently changed them over to an all meat diet and they are still getting used to that. I will at some point add it in!

[@deozeo4442]

Hi!👋🐈 I have nothing to contribute except that you are fortunate in not having MY cat... Mr Fuzzybutt (Indie is his actual name). Oh, good grief, he is extremely picky, and he has me trained quite well (to the limit of having to nuke his particular wet food for 10 seconds, not too cold nor too hot). He only keeps me around because I am a source of entertainment. 🐈

[@yourenough3]

So do we heat the half and half to 180 degrees and let it cool to 100 degrees before we mix it ? Some people do this and some people don't. Thanks for this very helpful and informative video 😊 new sub

[@KetogenicWoman]

Yes, that is what I do and I do it because I cannot get ultra pastuerized cream here.

[@maryflynn1951]

I read in the book to use 106 degrees?

[@mathfaster]

No 100 F. It can ferment even if up to 106 as she says in the video but ideally should target 100 F. ETA: IIRC there are some combo ferments where Dr. Davis says one needs to set it higher for both but basic L. Reuteri should ferment around 100 F.

[@KetogenicWoman]

Dr. Davis has a combo recipe where he suggests 106F. But the regular l,Reuteri is 100F.

[@tinak7845]

Great video, Anita. I’m glad that eating this yogurt is doing good things for you. I love it!

[@VivianLittle-xq2nx]

Just for a laugh, I dont have my hearing aid on, so when she was saying Canadian, I thought she was saying comedian. I can’t wait to start making this. 😊

[@TedCindyT]

I just finished my first batch of L.Reuteri yogurt and it came out great! I had no separation of whey at all! However, I noticed that when I removed the jars from the yogurt maker and removed the loose lids from the tops, I found that there was a good amount of condensation on the top of each yogurt. I carefully tipped each jar to pour that water off, although you can’t get it all without disrupting (and pouring out) the yogurt. I dried off the tops and snapped them onto the jars before putting them into the refrigerator. Did you have that condensation issue also?

[@KetogenicWoman]

There's usually a little condensation in the jars but I have never worried about it.

[@ruthbabylon2797]

When the milk is cool and ready to use, it has a film on top. I've been removing that. Is that necessary? Or should I just be stirring it in?

[@KetogenicWoman]

No need to remove it unless you want to, I just stir it in!

[@jah4707]

Just bought this yogurt maker! Did any of you actually get the free containers they offer for posting on the socials? Someone on Amazon reviews said you’ll never get anything, and that is disappointing. If you did get it, did you choose the small containers or the 2 quart bowls? Thanks! BTW…love these videos. Cannot wait to follow this recipe.

[@KetogenicWoman]

I got mine!

[@Rocketscientist66]

Are you sure you needed so many tablets for 1 batch? I just watched Dr. Davis‘s video and he just used 1 capsule (emptied it in a bowl and also poured in a quart of half & half and inulin.

[@KetogenicWoman]

I'm using his recipe from his book. Maybe that capsule has a different amount in it?

[@Rocketscientist66]

@@KetogenicWoman Thanks for responding. I plan on ordering Dr. Davis‘s book. I like what he‘s saying in his videos and thought it was so great when you mentioned him and how much you‘re enjoying the yoghurt 😋 I‘m sure it would only enhance my health. Do you ever add a little fruit to it, once in a while? Maybe just some berries or lemon jouice/ zest? I know it would be kind of cheating on a strict Carnivore diet, just thought I‘d ask.

[@YeshuaKingMessiah]

@@Rocketscientist66u could try some fruit extract, like orange or lemon or banana or coconut. It’s with the vanilla in the grocery store. Vanilla is yum too. I wouldn’t use much tho. And don’t add till you have chilled it well so it’s set. I just add a couple drops to my bowl. There’s even rum extract if u wanna be crazy and add some coconut shreds to ur bowl for a rare treat. I wonder how those Lorani flavors would work. Those are super concentrated. I have a glazed donut one!

[@YeshuaKingMessiah]

@@Rocketscientist66u could try citrus zest too, no juice. Use a microplaner.