I crushed the Gaia tabs with mortar and pestle. Including this step before adding the probiotic bacteria and prebiotic powder made a profound difference to the structure and texture of our L. reuteri yogurt. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? Well, with my current process (using 2 thawed ice cubes worth of saved frozen yogurt or whey, per quart, as starter), Im getting almost zero whey to drain off. I bow to your better knowledge. Do you refrigerate it at any point? Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. If the product you have in mind is Gastrus, note that BioGaia also says of their product Excessive consumption may have a laxative effect due to the content of sweetener in the product.. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. I am game but not sure what I am doing wrong. You may well be right. Make sure the inulin and the crushed-to-a-fine-powder Gastrus tablet are dissolved completely before you add them to the 110F milk/HWC mixture. Let's make Dr Davis yogurt Part 1 - Enjoy! - YouTube Also my yogurt device is a crockpot express brand and only says low or high for temperature, it doesnt say how many F it uses :(, mrojas_76 wrote: Can I use only cream or has to be half and half?. Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. (Available on Stitcher, Podchaser, Spotify, Amazon Music, iHeart Radio, and Podcast Addict. I was really hoping for the yogurt maker to work. Add the inulin powderto the small bowl of milk andmix to form a slurry. I am experimenting with using a larger amount of milk pulled from the pasteurized mixture in a mug and then using a hand blender stuck down in the mug to forcefully dissolve the inulin/gastrus powder into the milk. inulin for 1/2 gallon of milk plus 1/2 cup of HWC. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. Sorrymy additional info crossed your reply. Bought to make my own L. reuteri yogurt by Dr William Davis (Wheatbelly Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. re: the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt?, For the first batch, which probably needs to be one gallon or less (due to the relatively low CFU counts in these tablets). I crushed the tablets and combined with inulin, then set aside. Super Gut: A Four-Week Plan to Reprogram Your Microbiom I didnt run a pasteurization, and got an odd 1-inch diameter growth on the top. Top 47 Dr William Davis Yogurt Recipe Recipes The L reuteri yogurt recipe . inulin, sugar)? CFU amplification is the leading explanation for the generational capability. He is also author of the new Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor. Pour the milk into a large clean saucepan.2. Strain specificity can be a crucial factor. but helped). Trending in reviews - Amazon.com If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. Ferment longer than 36 hours and the rate of microbial death begins to exceed the numbers obtained via doublings (likely due to competition for resources) and you can actually obtain, Do verify the temperature of whatever device you are using to maintain the fermenting temperature, as not all devices are accurate. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. That doesnt seem to be the question you are asking about.. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20on%20red%20plate%2001a_zpsnoe8ktvj.jpg. As far as OVits not my first choice, but if I buy a gallon I can get the non-UHT. Depending on themilk you used, your yogurt may have a thin layer of cream on top. The end-result should be thick and delicious, better than store-bought yogurt. Thank you dr. Davis for clarifying that confusion for me. SIBO and L. reuteri | The Undoctored Blog A 100W equivalent LED bulb wont do, at all. It's not yogurt | The Undoctored Blog We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. Heating and holding milk at 82 C (180 F) for 20 minutes (or longer) denatures the milk proteins so that they bind and set together. What separates a basic yogurt from plain milk and cream would be appear to be just the microbes and their metabolites (including short chain fatty acids). Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. Incredible SEXUAL VITALITY BOOSTER for MEN & WOMEN - How to Make Dr Their avenin protein is an analog of wheat gliadin. Very odd. ________ Blog Associate (click my user name for details), Wow. Am I completely correct in that assumption? The CEC recipe is going to make a yogurt, and not a progurt, so to speak. can I use the same technique but use an Instant Pot with the yogurt feature or a yogurt maker? I plan to try it again, but havent settled on the next recipe. The effects are sustained across yogurt generations, with no added Gastrus. I noticed no issues with keeping it that long. After sitting in the refrigerator, the curds dry out and become a semi-solid mass. It did not say in the recipe to add sugar. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Condensation will have collected under the cover lid during fermentation. It is fineif the milk coolsdown below 42 or even goes cold, it justmustn't be too hot. That (better) would depend on the objectives. (Take a look at your bowel flora analysis from Thryve, Viome, or Gut Zoomer, for instance, to see whether you have L. reuteriyou likely do not before consuming the yogurt.) Our research into developing the best yogurt makers on the market together with our extensive experience making yogurt has us confident that a 24-hour incubation is sufficient. Just looked at the batch of yogurt [?] Should I try and stop the yogurt maker before I see that clear separation? Thats a pasteurization cycle, and might be optional when using base liquids (milk, cream, H&H) that are already pasteurized. One last question do you put the pot that you showed us in the picture of your yogurt in the stove? Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. This strain of probiotic sounds miraculous and I really want to try it, especially for the oxytocin effect, but this experiment was a total fail on my part. Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. As I mentioned earlier, weve made conventional yogurt with goat milk using pretty primitive equipment. ________ Blog Associate (click for details). Yep. And because people have done it by mistake, dont use a commercial yogurt as the substrate. It was the 2019 Revised & Expanded. The color does change a bit from the starting liquid, but is not an obvious yellow. Thanks for your wonderful help. See response to a separate question of yours on this thread. No cream. What is causing this? Its pretty quick, within the hour,. Ive made maybe 12 batches of the stuff with varying degrees of success. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. Dr.Davis has suggested that consumption in late stage pregnancy might not be wise. So lets list some of the tripping points to help avoid ending up with a liquid mess that fails to yield all the wonderful benefits of this microbe when restored to your microbiome. In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. It cures my daughter and husband's GI leaky gut problems along with aloe juice diluted as a drink and/or L Glutamine supplements. Stay tuned. If they tested in rodents to determine Tolerable Upper Limit (of just the CFUs), Ive not seen that data. I do my best to just avoid it. We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. They may or may not have performed lifetime outcome studies in their rodent models. You can freeze portions for a month or two, with some shift in texture. First batches (from tabs) frequently look like that. But, get exposed to selected strains of E. coli from contaminated produce and you develop life-threatening diarrhea that can be fatal, especially in children. I just wondered if I was losing the good stuff when I drain it to make it thicker. I was wondering if you could put a step by step on how you make your yogurt. In general: because some of the strains being explored in the program express more bacteriocins than others, and might suppress the benefits of the other strain(s) present. I agree with the 50:50 ratio. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? 9. James White wrote: Ive been looking through the ingredients and it. I vaguely recall Dr Davis addressing breast cancer & the yogurt. No one really wants to eat thin and separated yogurt, do they? The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billiona considerable jump. If you are fermenting from cold-start, in the Instant Pot pot, and it develops hot spots near the heating elements, that could cause localized die off (but would not explain the pink colonies). If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. Yes, but likely less so in short ferments, and more so in longer ferments. ________ Blog Associate (click my user name for details). I am game but not sure what I am doing wrong. Because our experiments produced thick textured, tart tastingyogurt we are confident that bacterial fermentation occurred however, without clinical trials on the yogurt, accurate CFU counts are unknown. I get no taste of mint or citrus flavoring in the yogurt when using these pills as a starter. Frozen, sauces, any and all combinations, in any recipes, all brands. Did heat the milk firs.t and then used yogurt setting at normal temperature, which tests at about 105 degrees Would it hurt to go to low, which seems to be about 95 degrees? Dr. Davis Infinite Health - YouTube Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. Conversation with Gut Health Expert - Dr. William Davis. - Hellowater re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. ________ Blog Associate (click my user name for details). My Luvele yogurt maker instructions make no reference to cultures and substrates. - I havent tried using the lid. Joan wrote: Its yogurt of any kind, in any combination.. If there are already discussion on this topic please share Dr Davis views, Nasser Siddiqui wrote: Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt?. So I have been amplifying bacterial counts by making yogurt. re: Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again.. Traditional yogurt making practises have always heated the milk first. I am going to try fermenting longer and see what happens. I found that 12 hrs at 110F is about right. I hope this helps you! Just trued some and no amount of mixing could get rids of the clumps (curds). Whether or not their cultures can be used in a 36h ferment is not something Id have any guesses about. Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. Add the crushed probiotic powder to the milk & inulinslurry and mix in. He asked them to eat those. I stir in several drops of stevia Why not the WFMF sweetener? This is recent, still being enhanced, and is not in any of the books to date. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6. These tablets have mint and citrus flavoring. I always heat the 1/2 gallon of milk (plus 1/2 cup of HWC), to 180F and hold it there for 10 minutes, before letting it cool down to 110F and fermenting for 14 hours. It can be a challenge to hold the milk at a high temperature for so long. The top of the yogurt grew a pink bacteria and smelled. Merely avoid consuming any of the initial batch, and treat it all as starter for production batches, thus diluting the amendments by another 12 or more (144total). Or that methods such as prolonged fermentation are unnecessary. In addition to this, the little bit of evaporation and concentration that occurs during the extended heating helps to improve the texture. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains." Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. I put the liquid in my Instant Pot and set it on the Boil setting for Yogurt. I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine. Im a bit concerned that we could see a BGY fad explode, resulting in severe shortages of this probiotic (and who knows what response from Biogaia). I keep getting something cheesy instead of yogurt. It smelled wretched. Then added slurry to warm milk.used a candy thermometer to measure to 110. Anyway, it probably wont surprise you that yours is the first such report thats come to my attention, and without a clear picture of the overall dietary context, I probably cant speculate usefully. If you have been otherwise doing the Undoctored or 2014+ Wheat Belly program, Im a bit surprised to hear that you didnt have some inulin on hand. The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? Also, what does contamination look or smell like? When I said, I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water., What I should have said was, I recommend you fill it up with water, set it on 110F, let it sit for 1/2 an hour, and measure the temp of the water.. In the Wheat Belly / Undoctored program context, however, is doesnt very much matter, as the prebiotic is considered beneficial, and the small amount that might be left unfermented in a portion of yogurt would make no real contribution to the 20grams/day we deliberately endeavor to consume. While I wander off and make inquiries on that, let me get more insight on the context, The possible benefits of these exploratory yogurts rest on a foundation of the core program, which is challenging to do on a vegan diet. So far it has made two excellent batches using the starter batch version, and four excellent (and one not so hot) batches using the subsequent batch version. . Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? re: I will order through the US distributor and report back!, If you arent in the US, I dont actually know if they export. So 10 tablets is going to be less than 2.3g of the oil, and (assuming a cup serving) is then diluted across 12portions of 1st-batch progurt. The rest was a semi-solid disk of small-curd cheese-like substance. Theres more than one potential issue to untangle here: what yogurt? Then put the goat milk mixture in yogurt jars into yogurt maker for 8 hrs. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. An investigation has been opened on gaining insight on these questions. We used unhomogenised organic milk. If the process needs more bugs, you need to start over. The anorexigenic effect of a yogurt made with the Gastrus strain of L. Reuteri cultures is a very bold statement. As it happens, I just had a batch finish this morning our last dairy batch for a while, and had not planned to consume the whey fraction. From our feedback, this method produces reliable results. Again, we made 2 batches. Use any source of heat that emits 6,000 joules of energy per minute. Smell I cant guess about. Dont get too caught up on the precise temperature. Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. Ingredients: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat's milk/cream, sheep's milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon) 10 tablets of BioGaia Gastrus (available on Amazon), crushed Method: I stir in several drops of stevia at serving time anyway, which breaks up the curds. ________ Blog Associate (click for details). Heres an earlier variation: 2019-09-06: Making L. reuteri yogurt with coconut milk that is no longer the current recommendation and which illuminates the challenge of posting developmental recipes to the blog, as the older articles dont get updated. . A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. Add the probiotic starter - one of the below methods: a) Crush 3 BioGaia Gastrus probiotic tablets into a fine powder using a mortar and pestle, or other hard object on a clean, dry surface. My earlier link has an extended trouble-shooting checklist. So we start with L. reuteri ATCC PTA 6475 provided by the Swedish company, BioGaia, who has somehow locked this species up with patents (not sure how; I thought biological organisms were non-patentable). Making L. reuteri yogurt | The Undoctored Blog then bring it down to 110, stir in the The Biogaia Gastrus tablets and inuline then put the pot in the oven with the light turn on an just let it go for 24h? Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri 1 quart half-and-half. Heres the product details page on their site for the USA product. I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. every 3 hours at 100 degrees F. Fermenting for 36 hours therefore permits 12 doublings, rather than the single doubling permitted by brief conventional fermentation. Do you have any suggestions? ________ Blog Associate (click for details). ________ Blog Associate (click for details), Can I use only cream or has to be half and half? Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. That data has been referenced in other yogurt threads here, and discussed on the subscription forum. re: I assumed that it was due to cross contamination,. This, of course, assumes the oven leaks the correct amount of joules to maintain the interior of the oven at 110 degrees F. For smaller batches (one loaf-sized pan) I have calibrated a cheapo toaster oven that will keep the fermenting mixture right at 110 degrees. I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. Linda S. wrote: Ive made this with coconut milk (full fat in the can).. When you try the L.reuteri yogurt, the goal is to have only the strains found in the Gastrus tablets. by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. You can consume some immediately, if you like it warm, of course. I take that to refer to the US version of the Biogaia Gastrus. An do you leave the lid on?. ________ Blog Associate (click my user name for details), It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). Mine comes out of the yougurt machine severely separated into curds and clear watery yellow whey. A coffee filter is apt to take way too long (or even clog & stop). I used the CEC LR Superfood Starter which can be found here: https://cuttingedgecultures.com/lr-superfood/ The recipe I used is included with the culture, but is the same recipe that Dr. Davis uses. And still do 14 hours. This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. Can you suggest some starting details for me? This means that when preparing your next batch, you simply replace the 3 crushed tablets with a third a cup of L. reuteri yogurt. Thanks so much for your insight, Val, Valiegirl wrote: I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt?. inulin, and 2 BG crushed tablets. Once rolling, the economies improve a bit, as starter can be saved off (and apparently frozen). Conventional yogurt-makers pre-heat because they typically start with a reduced fat milk and pre-heating improves the texture and mouthfeel of the end-result. Dr. Davis has made at least one batch, using sucrose (table sugar) as extra substrate, but I dont know any other details about that particular recipe and process. If my statement is correct.. which I am not sure if it is.. then isnt this a man made product from a lab and not the actual bacteria as it would occur in nature? I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. Any unresolved dysbiosis might complicate guesses here, too. It's not yogurt. I bought inulin, hoping that would work. Susan wrote: I wonder if this is making me constipated.. Consume one-half cup per [] ________ Blog Associate (click for details). Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?. As you can see from that article, my personal process varies a bit. Thats a heck of a statement! I do check it, but I havent known what Im looking for. Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience? Okay. Do not submerge equipmentin boilingwater. re: someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt, Weve got lots of folks experimenting, and reporting both in the blogs and on the subscription forum. That 110F might have caused some die-off. After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. Pro: it likely contains just as much probiotic and metabolite content as the yogurt. -Some method of maintaining mixture at 100 degrees F Yields: Around 4 one-half-cup servings Step 1: In medium saucepan, heat coconut milk to boiling, then remove Sauce Medium 252 Show detail Preview View more This hasnt been posted to the Blog that I recall. Lactobacillus gasseri: Super Microbe - Dr. William Davis Dr. Davis takes the time to answer questions, to share successful examples and suggest alternative paths that can support you in your . What am I doing wrong? Iused to routinely run my L.r. While it is still warm or can it be done anytime.. That looks pretty darned delicious, Robert! William Davis: People think of human bodies as being nothing more than human. So the problem is likely not due to that, perse. Dr. To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes. OV uses milk from so many different sources. I want to use it because of the benefits associated with it but I am not sure if I should. I wonder if I could tolerate this? re: I decided on a whim to add a tablespoon of dextrose (glucose)., Please do report the results, success or fail. Your hair is getting thicker after a month or two? Tracey Baca wrote: What should I look out for that implies failure?, re: Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times.. It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. Yes & no. Given the extraordinary thickness of the end-product, it is likely that trillions of CFUs are present, sufficient to convert the soupy liquid of your starting milk, half-and-half, cream, coconut milk or other starter to rich, thick yogurt, sometimes thick enough to stand up on a plate. Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. Ive tried it once, and considered the result a fail, possibly due to either/both of: 1. Sometimes impossible to find organic cream where I live. Has anyone noticed this effect? That is generally guessed to be a fungus, which would be some opportunistic organism from the local environment. Katherine wrote: I read that you should not do. On the other hand, inulin has been trouble-free. Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Jul 7, 2021 | Diet and Lifestyle | 29 comments. We have, just today, one report of yes on the Undoctored blog. There was a lot of good information in it but the focus was too much on SIBO and SIFO, and that wasn't clear until I started to red it. Batches started with saved yogurt get a much firmer head start, so to speak. Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt Yes, just one qt total base. Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? Any less than that and it is not thick enough. Depending on the device, when doing cold-start, checking for fatal warm-up hot spots is also worth a ponder, etc. Potato starch was terrible. . The lowest it will go to is 104. When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. Temperatures above 43 C will kill the L. reuteri strains. Thats probably a fine starter for a practice run. To what temperature and for how long? Pour water slowly into the base. Not sure if theres anything in itnothing on the label. . I'm making Bulgarian yogurt for a long time. ________ Blog Associate (click for details), Ive ordered off of iHerb and I went through a few batches. ________ Blog Associate (click my user name for details). If it were possible for them to make a take-once preparation, their shareholders would freak out if they did. Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel .