Yes, but some of those pots are not calibrated very accurately. Also add a daily probiotic supplement such as Synbiotic 365 ( Buy from UnitedNaturals.com, $45 ) or BioGaia Gastrus tablets ( Buy from Everidis.com, $28.99 ). With respect to what you have on hand, you could try the twin sauce dish trick to see if theres life as we know it. Place the cover lid on top. Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. Perhaps your mom lost this microbe and was thereby unable to provide it to you via passage through the birth canal and/or breastfeeding, or perhaps you were delivered by C-section and bottle-fed with little opportunity to obtain it. 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). Even though you may have been minding the temp, the bottom of that pot may have gotten hot enough to impair the culture. It is fineif the milk coolsdown below 42 or even goes cold, it justmustn't be too hot. 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. Corns version of wheats gliadin protein is called zein, and rices is orzenin. Grains, of any kind, in any form, are harmful. The yogurt I've made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. Seems like I might need to ferment longer. Sorrymy additional info crossed your reply. Cheese cloth is generally preferred. Aquick look turned up nothing in connection with the Biogaia Gastrus product perse. If a pasteurization cycle is run, its important to do that before adding the culture, and indeed, to make sure that the temperature of the liquid back back down to 110F before adding the culture (or you will kill the culture). You could start with a coconut milk based yogurt, and if theres no adverse reaction, use some starter saved from it for a dairy version trial. We have, just today, one report of yes on the Undoctored blog. ________ 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). 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. 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? 1 quart half-and-half. Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. A100Wequivalent LED bulb wont do, at all. Then add the remaining liquid and stir. Can you have a "Super Gut"? - Inverse The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. 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. They of course can also contain all sorts of other junk preservatives, colorants, flavorants, artificial sweeteners, any of which would be suspect in a reaction. Heres a pic of what a mostly-consumed pot looks like after it has been sitting in the fridge for 4 or 5 days. each for gallon milk). Same species (E. coli), different strainsstrain specificity can be a critical factor. These tablets have mint and citrus flavoring. (We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.) Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic As Recommended by Dr William Davis Super Gut, MD Cultured Dairy Low and Slow Yogurt Lactobacillus : Grocery & Gourmet Food Grocery & Gourmet Food Dairy, Eggs & Plant-Based Alternatives Dairy & Plant-Based Yogurt Kefir One-time purchase: $52.99 ($189.25 / Ounce) I am chilling the last batch to see if it thickens. Set to what temperature? WILLIAM DAVIS, MD, is a New York Times bestselling author and a cardiologist who advocates unique, insightful, and cutting-edge strategies to help individuals discover the health hidden within them. It might contain more residual casein than the yogurt fraction. Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. Don't worry. Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets. strains together as one ingredient, that means the oil cant be more than 33% of the 700mg (233mg, and is likely a whole lot less). That wouldnt be my presumptive explanation here. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. Ive made this with coconut mild (full fat in the can). It makes a yogurt so firm you can slice it. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. I have not noticed any increase in the anorexigenic effect that I noticed back in Oct 2011 when I started the grain-free added-sugar-free lifestyle. It did not say in the recipe to add sugar. re: I think the first batch I allowed to get too hot and likely killed the L. reuteri., re: Do you think the goat milk is the issue?. To ensure the yogurt stays abundant with the L. reuteri strains, and not a breeding ground for other, unwanted bacteria, we recommend starting a fresh mother batch after 4-5 re-inoculations. Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? The only reason I am doing this is for the health benefits brought about by the 6475, so I add a couple crushed tablets with every subsequent batch just to make sure the 6475 strain is maintained. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times. Therefore, this it really a food hacking exercise that can result in inconsistent outcomes. With our pouring cream and milk mixture we set out to make 2 batches of L. reuteri yogurt; one with heated milk and one with milk straight from the fridge (our control batch). Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the. 9. I do check it, but I havent known what Im looking for. Because I used a quart of half and half and ended up with about 1.5 cups og greek style yogurt. Idont know how soon well know something. Making yogurt generates a product with overt effects in adults. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6.. Add the inulin powderto the small bowl of milk andmix to form a slurry. This yields a thicker Greek-style yogurt. The yellow liquid is maybe whey? Where available (and it isnt in stores around here), goat milk is an attractive way to avoid some bovine diary issues, particularly casein betaA1 (goat is A2). No one really wants to eat thin and separated yogurt, do they? re: I do eat sauerkraut and pickles with no reactions, love those.. Or perhaps you took a courseor 5of antibiotics for ear infections as a kid. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. re: The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box., True enough, but run the numbers on how many batches can be made from 30 tablets, if using saved-off yogurt as starter. Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. Can you suggest some starting details for me? Is it a preference? ________ Blog Associate (click for details), Ive ordered off of iHerb and I went through a few batches. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. The only noticeable difference was the jar with 3 tablets formed a pocket of whey separation. Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. 10. Black spots, and of course obvious mold growth. ________ Blog Associate (click for details), Im vegan so no dairy. . If youre familiar with BioGaia Gastrus probiotic tablets, youll know how expensive they are! It does not produce lumpy yogurt. Yes, but likely less so in short ferments, and more so in longer ferments. Most people do it right away, while the batch is still warm. Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. I say restored because 96% of people have lost this microbe for a variety of reasons. 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? Greek yogurt because the whey contains the good bacteria. It completely separated into curds & whey. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. 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. I have been on a strict No Grain and No Sugar diet for more than 3 years and recently after readying your posts on yogurt, started making my own yogurt adding Lact. A 100 watt incandescent bulb will do that. His blog wheatbellyblog has been visited by millions of people. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. He is Chief Medical Officer and co-founder of Realize Therapeutics Corp. that is developing innovative solutions for the disrupted human microbiome and author of the book Super Gut. orange, pink), or growths (furry, green, black), then contam would be a prime suspect. Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? For consumption: implying that you wouldnt use arbitrary blends as starter for future batches, for a number of reasons. I see you make it in a regular pot from your pots & pan so you seem to heat your dairy (to 180?) 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. re: 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?. 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. For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! Gather all your. 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. I should be clear here that I am a total newbie to yogurt making and even yogurt consumption. Also, why do you incubate for 24 or more hours? Davis started his own wheat-free experiment and asked his overweight, diabetes -prone patients to do the same. [not UHT] I heated to 180 degrees F, cooled to 110 degrees F. Then added small amount of cooled milk to slurry of 10 crushed Bio gastrus tabs with 1 Tbsp Inulin. Or they dont understand what we are trying to achieve here, even believing that the benefits we seek can be achieved with conventional yogurtno, not even close. It says a lot, however, about the microbes you harbor. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. Sam A wrote: It seems as if BioGaia has changed the formula or a large batch of their stock has been exposed to heat and doesnt come alive., Where did you order it from? Ah, thanks; Lactobacillus reuteri {possibly ATCC} SD-5865, CFUs per portion not so far discovered Ihave never tried that myself, and dont recall seeing any discussions by people who have tried it in a 36h recipe, so I dont know what to predict in terms of either resulting consistency or physiologic effects. Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. Its pretty quick, within the hour,. Dr Davis who first came up with the idea of L Reuteri yogurt, himself has changed his recipe a number of times to try to create a more consistent outcome. Straight from the maker the L. reuteri yogurt will be warm. Joan wrote: Theres so much talk about yogurt being good for you but I have always found it makes me sick.. ________ Blog Associate (click for details). Thats a pasteurization cycle, and might be optional when using base liquids (milk, cream, H&H) that are already pasteurized. Want to boost the libido, sexual performance, and orgasmic inte. It could be something more serious, like ulcerative colitis or Crohn's disease. A similar separation of fat and liquid happened in our first experiment below. Just move the knob to some position that holds 110F and put a mark there. I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. To what temperature and for how long? 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. Half and half is a blend ofequal parts whole milk and light cream. The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. I was really hoping for the yogurt maker to work. Ive been pulling off cup for this, which may be more than is needed. We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. What did it look like before that (if known)? I dont understand the 24-36 hours mentioned here. In medium to large bowl, combine contents of 2 capsules, sugar or prebiotic fiber, and 2 tablespoons of half-and-half or other liquid. Or you have been exposed to glyphosate that, while an herbicide, is also a potent antibiotic that kills off healthy microbial species. I bow to your better knowledge. In fact, in my Undoctored book, I stated that SIBO was uncommon. Strain specificity can be a crucial factor. as amended: 2018-11: I was wrong: Young people SHOULD obtain L. reuteri, re: Can someone clarify if the yogurt is recommended for a BC survivor?, Was it ER+ BC? The low temp just slows growth (but invites contamination). Temperatures above 43 C will kill the L. reuteri strains. 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.. 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: Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. Any information in this regards would be helpfulThanks Kelly, kelly wrote: 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?. I dont know what you mean by 10 probiotics.. no other dairy products do this to me, no other food at all does this to me. Im not at all familiar with the details of LYTG, so cant say if it has overlooked any opportunities already incorporated into the Undoctored program. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. ________ 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. Traditional yogurt making practises have always heated the milk first. Super Gut: An Easy Approach to Healing SIBO | Dr. William Davis Id like to know if it is OK to combine the two yogurts in the same container for refrigeration? I get no taste of mint or citrus flavoring in the yogurt when using these pills as a starter. I love this stuff. You can freeze portions for a month or two, with some shift in texture. I have followed the directions and am using a yogurt maker so I dont think temperature is the problem. The product was about 10% yogurt and 90% liquid. -Allan, THats amazing! We have extra Gastrus standing by, just in case. I used that culture with 2 tablespoons potato starch and a quart of half & half in a yogurt maker set to 100 degrees for 36 hours for my first batch. ________ Blog Associate (click for details). And youre sure that these are live-culture fermented foods? We recommend using a double boiler pot filled with boiling water. 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. Its an essential step with raw milk (like the goat milk in the batch brewing here now), and Id recommend it for non-dairy yogurt base as well, just to eliminate any stray microbes. 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends. PM me on FB if you want to discuss this more. We have a different brand, but the Boil function appears to apply rapid high heat. Dr.Davis has suggested that consumption in late stage pregnancy might not be wise. The usual glycemic impact of oats would be blunted here, but the other hazards remain. If its based on trying this particular yogurt, thats a completely different situation. are reporting the effects listed above. I wondered if making a half gallon if you need more. I read about the whey and bacteria on a Making Yougurt at Home website, and it was contained in a readers comment, so there is no real link. Any advice is so appreciated. Do clean your utensils and jars/bowls with hot soapy water to minimize contaminants. Whitney Benefield wrote: I am having trouble getting my yogurt to be the right consistency., re: starter culture from Cultured Food Life by Cutting Edge Cultures. 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?. If it were possible for them to make a take-once preparation, their shareholders would freak out if they did. ________ Blog Associate (click for details). Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar. I hope this helps you! Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. https://cuttingedgecultures.com/lr-superfood/, Making L. reuteri yogurt with coconut milk, I was wrong: Young people SHOULD obtain L. reuteri. (Just Google BioGaia Gastrus to find a retailer.) It was the 2019 Revised & Expanded. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. Today, Im trying this using the oven method, but my oven gets cold after an hour, so Im heating it every 1 1/2 hours. Depending on themilk you used, your yogurt may have a thin layer of cream on top. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Im about to try a coconut milk based run, and guess that it will take a full 36 hours. We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, . 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 almost any of the MIT rodent results present in humans, its a pretty dramatic development. First batches (from tabs) frequently look like that. 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.. 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?. This is not a fiber or carb or resistant starch issue; it is an issue of all the harmful substances contained in any grain, oats included. Net weight per tablet, 700 mg. Do you have any suggestions? What brand and model? This "yogurt" fermented with two unconventional strains of Lactobacillus reuteri achieve effects that include: Smoothing of skin wrinkles due to an explosion of dermal collagen Accelerated healing, cutting healing time in almost half

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