Or that methods such as prolonged fermentation are unnecessary. The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over. It completely separated into curds & whey. The results speak for themselves. John M stated, youve made a few batches of yogurt here have you experienced the anorexigenic effect after eating this specific L Reuteri strain of Biogaia Gastrus yogurt?. ________ Blog Associate (click my user name for details). A 100W equivalent LED bulb wont do, at all. I had not heard of Dr. Davis before I found him through Donnas podcast. These strains may just be slower metabolizers. What culture? Thanks for the report, and thanks also for bringing up, re: but a blood test showed my red blood cells a bit out of whack. Even though you may have been minding the temp, the bottom of that pot may have gotten hot enough to impair the culture. Ill be making some myself. ________ Blog Associate (click for details). If they tested in rodents to determine Tolerable Upper Limit (of just the CFUs), Ive not seen that data. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. The yogurt I've made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? I used full fat 4% whole fat Chobani Greek yogurt as my starter. Do you refrigerate it at any point? I do check it, but I havent known what Im looking for. The jar on the right was not heated - the end product curdled, expanded in the jarand producedan unusual amount of whey separation at the bottom. And still do 14 hours. I have done 16 hours or so a couple times, but it morphs into a cottage cheese consistency I dont like. When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. what yogurt machine, nominal temp, temp regulation? These tablets have mint and citrus flavoring. 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. And, if you join the discussions in our Undoctored Inner Circle website, you can add a number of other interesting fermentation projects that achieve effects such as shrinking your waist, deepening sleep, heightening your immune response, accelerating recovery after strenuous exercise, and reducing arthritis pain. I am game but not sure what I am doing wrong. I dont know what you mean by 10 probiotics.. Aside from one notable incident where I put a towel around my yogurt in the oven and then turned it on and forgot about it (do not do this, folks!) The second batch I tolerated just fine also until about half way through it and then I started getting bloating and gas pains. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Aquick look turned up nothing in connection with the Biogaia Gastrus product perse. Robert Rominger wrote: Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge?. Its also worth mentioning, for those not using a temperature-regulated heating method, that any excursions above about 117F may impair the culture. An do you leave the lid on? Assuming the finished product was refrigerated, it seems unlikely. Tasty, too. Is that true? Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. For how long do you maintain it at 110 degrees? Commercial yogurts are usually loaded with residual sugars (not just lactose), and may or may not have live cultures by the time you consume them. This yields a thicker Greek-style yogurt. re: I would like to participate in this L.reuteri experiment, but strongly suspect dairy as fuel for an auto-immune response., Dairy reactions broadly fall into several categories: lactose: largely metabolized whey: largely fractionates and could be discarded casein beta A1: use bovine A2 or non-bovine milk hormones: seek non-medicated herd, but we are talking about nursing female animals, after all, so theres a limit to what can be done about that ________ Blog Associate (click my user name for details). The low temp just slows growth (but invites contamination). Dee wrote: Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation.. This discovery is quite new.. Can this pot be set to more than 8 hours? We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. Its hard to deny its worth getting into you! Should I have just taken 1/4 cup of this runny mushy goop and tried to make a whole new batch from that? Please understand, at the end of the day, the L reuteri probiotic DOES NOT make yogurt, traditional yogurt that is, you can only try to make a yogurt like product. 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?. Here is one of them. I see web pages for the UHT variant with VitaminD added (and its not at all clear to me why they would do that, nor am I sure it doesnt matter). One of the challenges with coconut milk/cream-based recipes is that these dairy substitutes dont contain enough simple carbohydrate for the bacteria to metabolize to the desired degree. Thank you for your 2 cents worth. re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. Also, I have no familiarity with how promptly reactions occur with the various common dairy intolerances (and search pulls up too many results not on topic). Make sure the temp has fallen below 115F/46C before adding the culture. To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. thats been in the fridge for 8 hours. 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. I used molasses as the added substrate. Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. Ive been using 24-36 for dairy-based Gastrus yogurt. Idont recall seeing any adverse reactions raised, other than perhaps the occasional person not being happy with specific dream content where vivid dreams have been restored. I dont if there are any rules for this, but I have made a few batches that were a little over a gallon. How could you notice thicker hair after so short a time? Thats been a core message of this program since before it was Wheat Belly. Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. Thats a heck of a statement! I just ruined my 3rd batch of yogurt. Iset the inner pot into a cold water bath in the sink to cool it off rapidly. With cows milk, Ive been using 24 to 36 hours. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? ________ Blog Associate (click for details). As Robert has already pointed out, oats are strongly discouraged on this program. You will also want to verify setting it on 180F actually holds it at 180F. A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. Pour water slowly into the base. Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. Straight from the maker the L. reuteri yogurt will be warm. A 100 watt incandescent bulb will do that. It was the 2019 Revised & Expanded. We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, . Bone is going to take some time. But it sound so beneficial that it makes me wonder what to do. ________ Blog Associate (click my user name for details). I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. What kind of goat milk, by the way? Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. So adding more tabs is a waste of money, and definitely wont fix any instances of contamination by unwanted species. I use my oven: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. I just wondered if I was losing the good stuff when I drain it to make it thicker. Thanks for your input, I tried making yogurt previously and it didnt seem to work. I was really hoping for the yogurt maker to work. It made L.r. (Just Google BioGaia Gastrus to find a retailer.) Pour the slurry into the jar with the milk and whisk to incorporate. When a company patents a product doesnt that mean they had to change its original structure in some way in order to get the patent? Check the container Nutrition Facts. Things have been going very well and I appreciate all I have learned so far! I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. The effects could be due to that, and/or the fact that yogurt making also results in exogenous production of strain metabolites. In a well matured batch of this yogurt, there is expected to be ample probiotic, and minimal prebiotic. That wouldnt be my presumptive explanation here. 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. I used Meyenburg goat milk from grocery. ________ Blog Associate (click my user name for details). Dr. William Davis, DIY Healthcare: How To Get Off Statins 264K views5 years ago The Four Dangers of Stopping a Statin Drug 210K views3 years ago Secrets Hidden in Your Resting Heart Rate 136K. I bought inulin, hoping that would work., What was the problem with the potato starch? was added? First time: Organic cane sugar Inulin 2 can coconut milk BioGastrus tablets crushed Ferment 36 hours Pure liquid, awful smell, afraid to taste, 2 cans coconut cream 1can coconut milk Inulin Organic cane sugar BioGastrus tablets Ferment 30 hours. Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. I am going to get some inulin. One thing that is confusing here is that it seems like there is one set of instructions above written by Dr. Davis and then other comments below and links to other posts with more instructions, so Im not certain what to follow. Hillary Anderson wrote: You can set the temp and time for either 6 or 8 hrs.. re: Do you need to separate with a cheese cloth or coffee filter?. So I guess Im coming at this from a different direction! I wonder if this is making me constipated. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. I am chilling the last batch to see if it thickens. Put the lid firmly on the yogurt making jar and place into the yogurt maker. Joan wrote: Its yogurt of any kind, in any combination.. Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. You may well be right. I experimented with different amounts of the ingredients for a few weeks. Yes, but some of those pots are not calibrated very accurately. Its a go-to staple prebiotic fiber in support of gut flora cultivation. Because I used a quart of half and half and ended up with about 1.5 cups og greek style yogurt. Because the process of heating made such a vast improvement, we wondered if cream was required at all? does it offer a pasteurization cycle? Their growth rate appears to taper off dramatically above about 106F, and 106 is only suggested as a trade-off temp for the SIBO blend recipe. Heres the product details page on their site for the USA product. Ive made this with coconut mild (full fat in the can). Any advice is so appreciated. What should I look out for that implies failure? Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? For the second batch I bought a yogurt maker because I knew the temperature would be controlled. I am game but not sure what I am doing wrong. Meet with Dr. Davis . Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. Is it a preference? Set to what temperature? Ive been making this 1/2 gallon at a time. ________ Blog Associate (click for details). Ive tried to make this twice using a new yogurt maker. The thickness of this yogurt is evidence enough. Making yogurt generates a product with overt effects in adults. Dr. Davis takes the time to answer questions, to share successful examples and suggest alternative paths that can support you in your . 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). Dr. Davis mentioned in his post that people eating the yogurt have reported a number of benefits: smoother skin (including fewer wrinkles), increased muscle mass, a rise in testosterone, weight loss, etc. As you can see from that article, my personal process varies a bit. Additionally, dont use any of the other grains. I made it in a Crockpot and woke a 4AM to put the finished product into the fridge. The key is to not let the mixture vary a lot, especially being careful to not exceed 110 by more than a couple/few degrees. The top of the yogurt grew a pink bacteria and smelled. Pure liquid, very little smell, and sweet Any thoughts or comments appreciated.