Dont get too caught up on the precise temperature. The effects could be due to that, and/or the fact that yogurt making also results in exogenous production of strain metabolites. Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. 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. Should I have left it going for another 12-24 hours, for 24-36 total, or was it right to pull the plug since the top was yellow and it smelled awful? I am having trouble getting my yogurt to be the right consistency. Help! People who consume 1/2 cup per day of this preparation (mixed with blueberries, strawberries, etc.) I dont mind making expensive yogurts but if the home made yogurt doesnt work why bother? re: I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110.. Such a response is a presumptive test for SIBO: The Prebiotic Fiber Test An adverse response says almost nothing about any given prebiotic fiber. Whitney Benefield wrote: I used the CEC LR Superfood Starter. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. The wheat belly diet, written about by cardiologist Dr. William Davis, claims that excluding all sources of wheat from your diet can help reduce your risk for health problems, such as cardiovascular disease, diabetes or becoming overweight. I see you make it in a regular pot from your pots & pan so you seem to heat your dairy (to 180?) Ive found that with full fat cream and 1/2 & 1/2 I have successfully made yogurt. That 110F might have caused some die-off. 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. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? It is based on the Docs comments, tweaked a bit for what works best for my setup. Make sure the temp has fallen below 115F/46C before adding the culture. 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. 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). re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. I wonder if this is making me constipated. Taxes and shipping calculated at checkout, Add description, images, menus and links to your mega menu, A column with no settings can be used as a spacer, Link to your collections, sales and even external links, Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. ________ Blog Associate (click my user name for details). As we always do, the, Half and half isnt available in Australia, so, in our, If store-bought, half and half milk is available in your area, we recommend you follow Dr Davis. Hair grows maybe 1/2 inch monthly. Dont worry: The end-product should have little remaining sugar, as it is fermented to lactic acid. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. It smelled extremely tangy and cheesy. Im not expecting problems. Sorry for all the newbie questions. Hillary Anderson wrote: You can set the temp and time for either 6 or 8 hrs.. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? I think the first batch I allowed to get too hot and likely killed the L. reuteri. And in any event what wider diet & lifestyle was adopted to reduce on-going risk generally? ________ Blog Associate (click my user name for details). From our feedback, this method produces reliable results. Dr. Even it I dont have the winning solution yet, I can take the inulin. There are probably many ways to make this yogurt and yield the bacterial counts you desire. Dr. Davis shares how a 65 year old woman with skin blemishes annihilated her skin issues and now looks 35 as a result of this yogurt Awesome Resources! http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%2001b_zpsr8ymlvfv.jpg, http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%2001c_zpsrbaaz8op.jpg. The method is below. Note that we begin by making a slurry to make sure the prebiotic fiber does not clump. 1) The Goal Setting Guide: Learn how to set goals and actually accomplish them within 90 days! I am game but not sure what I am doing wrong. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. And youre sure that these are live-culture fermented foods? Elements that might have the most bearing on gut motility would include: grain free, magnesium restoration, daily prebiotic fiber, and ample hydration. Ill give it a few days and hopefully, someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt I am particularly interested in the anorexigenic effect.. You stated, I steeped whole oats in this quart of yogurt. The L reuteri yogurt recipe . No cream. ________ Blog Associate (click for details). Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. I had not heard of Dr. Davis before I found him through Donnas podcast. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. . 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). The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. re: Do you need to separate with a cheese cloth or coffee filter?. 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. Robert Rominger wrote: Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge?. Potato starch was terrible. homemade yogurt made with the probiotic, has been no easy feat. Just looked at the batch of yogurt [?] Biogaia also has the usual merchandising tension of needing to recover investment and have an on-going business model. A 100 watt incandescent bulb will do that. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. Is that the goal? I added 2 tablespoons of inulin and 1 tsp of XOS, but then I decided on a whim to add a tablespoon of dextrose (glucose). 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.. What strategies are needed to maximize the yield from a box of Gastrus? The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Apr 7, 2018 | Diet and Lifestyle, Undoctored | 113 comments. 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. I used molasses as the added substrate. Yes, just one qt total base. Pour1/3 cup of preheated and cooled milk into a small ceramic bowl.7. A portion of your first jar of L. reuteri yogurt the mother batch - can then be used to re-inoculate your next jar 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?. Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. My question is, what does this mean and is it good or bad? One last question do you put the pot that you showed us in the picture of your yogurt in the stove? Making L. reuteri yogurt is really a simple process, but it still trips up some people. What brand and model? If it does concern you, the oil can easily be driven to nil. The thickness of this yogurt is evidence enough. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! 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!) 1. Do you have any suggestions? 6. The thickness of this yogurt is evidence enough. I read that you should not do. Dr. Davis and the Inner Circle team help people like YOU lose weight, improve health, increase energy and even turn the clock back on appearance. 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. At that time I noticed a significant decrease in appetite that has benefited me all these years, so I am not all that surprised to notice much more of a decrease. Its also not fully clear, in the case of this yogurt, whether the benefits seen are primarily due to CFU amplification, exogenous metabolite generation, or some combination thereof; and then, what an ideal portion size is. 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. Weve arrived at the 1/2-cup dose by trial and error, as judged by the anorexigenic effect that results when oxytocin levels increase. I didnt notice this at first. As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. ________ Blog Associate (click for details). Cheese cloth is generally preferred. Do not stir the yogurt while it is warm or else is will not set in a perfect mass.15. 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? 24-36. (In Australia Full Cream Milk is about 3.5% fat, and in the USA its known as 'whole milk' which is about 3.25% fat). Also, some devices are pre-set for yogurt making but are set too high; if the device heats to 112 degrees F, for instance, it will kill, Do store your yogurt in the refrigerator where it is generally fine for up to 4 weeks. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. In the WB/Undoctored program, dairy elimination is one of the top options for addressing a weight loss stall. It made L.r. Just yours, or was only yours tested? In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. Dee stated, That looks pretty darned delicious, Robert! Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? 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) To what temperature and for how long? I poured-off 2- cups whey [originally started with one quart of whole milk]. Kathy Carlson wrote: using a new yogurt maker. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. Strain specificity can be a crucial factor. . I love this stuff. 11. These are just the protein parts of each grains gluten. Did you add the tabs whole, or crush them first? It may be a while before we have a predictable picture on that. They do not need to be considered permanent guests. Dr. Davis: It could be something as common as gas, excessive gas, bloating, irritable bowel syndrome. what added carbohydrate (e.g. Gently stirred that into rest of milk. Its hard to deny its worth getting into you! I bought inulin, hoping that would work. That got me thinking more about fermentation substrate and I found the above research this morning. We run one anyway. Corns version of wheats gliadin protein is called zein, and rices is orzenin. ________ Blog Associate (click for details), Ive ordered off of iHerb and I went through a few batches. tablets crushed up. My first device for yogurt making, a not-so-smart pot with an under-documented, non-adjustable yogurt cycle, turned out to run at 110-115F, and that had to be confirmed with a separate probe thermometer. The recipe posted does not include a lot of lore that first time yogurt makers might need. Saved yogurt can be used as starter for the next batch. That way I can completely ignore it all day, while the oven stays at a steady 110F. re: Both my wife and I have noticed our hair getting thicker, Neat. Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel . If you give it a try, be sure to come back and report your experience. I plan to try it again, but havent settled on the next recipe. Didnt enjoy it, at all. per day. It simply didnt make much yogurt. Those proportions look correct to me, but Im no expert at this. Any particular named program? One of the things it does is to increase and maintain the mucus layer in the gut and strengthen the integrity of the gut lining. What are the pros and cons of eating/drinking the whey? Do begin by making a slurry of a couple tablespoons of yogurt from a prior batch or other source of bacteria (e.g, crushed Gastrus tablets, contents of one Osfortis capsule), a couple tablespoons of half-and-half or other liquid, 1-2 tablespoons prebiotic fiber; mix well. 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?. Only then add the remaining half-and-half. I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. An do you leave the lid on? How could you notice thicker hair after so short a time? 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. Yes, but some of those pots are not calibrated very accurately. - I started doing that (instead of the lid) because the lid adds almost 2 of height to the pot, creating some clearance issues in my fridge. ________ Blog Associate (click for details), Im vegan so no dairy. Whether or not their cultures can be used in a 36h ferment is not something Id have any guesses about. can the 43C yogurt cycle be set to run for 18 to 48 hours? Share your ideas, comments and photos at the end of this post :). 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. Im going to make another batch with Trader Joes coconut milk that doesnt have the food additive in it and see if that makes a difference. Any help would be great. Sorrymy additional info crossed your reply. 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?. 1 quart half-and-half. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20with%20whey%20in%20pan%2001a_zps1kjiuumr.jpg. In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. (We are not actually making yogurt by the standard FDA definition; we are simply fermenting dairybut it looks and tastes like yogurt so we call it yogurt even though it is much more powerful.) Saving some as starter is a different matter, as sensory qualities dont matter, just viability of the L.reuteri bacteria. Also, why do you incubate for 24 or more hours? If we can develop some context here, I can at least make informed inquiries. See response to a separate question of yours on this thread. I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch + I added blueberries when I was plating this for breakfast. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. The results speak for themselves. Once rolling, the economies improve a bit, as starter can be saved off (and apparently frozen). Let me rephrase that, then. 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. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Danielle Rigney wrote: why dont you try making it again with a quart of coconut milk without sugar you can always add sweet drops once fermentation is done.. Its pretty quick, within the hour, sometimes even before I finish eating it. re: Once the process finishes,, how much yogurt did you end up with?. The yellow liquid is maybe whey? It takes a bit of stirring/mixing to get it all dissolved. 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. He gave them a list of foods low on the glycemic index. Maybe if you had a buzz cut, I could see it, but if you have longer hair, I would think it would be a few months before you would notice anything.? Yes, Im right (in this case, at least) because all I am doing is relaying one of the basic fundamentals of Wheat Belly. Dr. Davis takes the time to answer questions, to share successful examples and suggest alternative paths that can support you in your . After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes. 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? The low temp just slows growth (but invites contamination). I say restored because 96% of people have lost this microbe for a variety of reasons. I presume thats their Whole Goat Milk, and not the powdered or evaporated. Ive tried making this x2 with no success. re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. Tasty, too. Reuteri ATCC PTA 6375. Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. 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. I use the whey, either stirring in some when I pull out a serving of yogurt, or putting some in icecube trays to use as starter later. Pour the slurry into the jar with the milk and whisk to incorporate. Pour the mixtureinto the jar of milk and whisk to incorporate. One tablet consists of a minimum of 200 million live L. reuteri Gastrus. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt ? 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. Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. If not, the Undoctored Inner Circle site has a protocol for identifying and dealing with SIBO, as well as reducing the risk of recurrence. And this yogurt is so much richer and better tasting than products you buy in grocery stores. Rebecca Kennedy wrote: I vaguely recall Dr Davis addressing breast cancer & the yogurt., You recall correctly: 2018-06: Who should NOT do the L. reuteri yogurt? are reporting the effects listed above. Do you stir it in, or pour it all off? Bonus, this is delicious!16. We havent experienced any of the benefits, especially more love, patience and empathy for our fellow man (the one we needed most!). The whey consistency here is more like that of skim milk. My machine cant handle the quantities youve had success with. How long is it safe to keep the yogurt in the fridge to eat? Ive been discussing this idea of making yogurt by starting with a specific strain of Lactobacillus reuteri ATCC PTA 6475, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. I needed to stop yogurt after 30 hours (needed to leave house unexpectedly for rest of day) but everything looked good poured off about 2 cups of liquid, which left behind yogurt that was soft but pretty much in one piece. 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. Because I used a quart of half and half and ended up with about 1.5 cups og greek style yogurt. You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water. Key Topics Discussed: As the Undoctored experience with both small intestinal bacterial overgrowth, SIBO, and our Lactobacillus reuteri yogurt grow, we are learning new lessons about the interaction between the two.. Recall that SIBO is a peculiar but exceptionally common situation in which unhealthy bacterial species such as E. coli, Shigella, Campylobacter, and Pseudomonas have proliferated, then ascended from . re: 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 :(, Run it for a while with just water, and a probe thermometer. Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. re: I poured the slurry into the rest of the liquid, measured the temp, and it had gone down to about 90, so I put it on the Instant Pot yogurt Boil setting again until the temp raised up to 110.. -Allan, THats amazing! He uses 1 Tbls of inulin. ________ Blog Associate (click for details). Super Gut: An Easy Approach to Healing SIBO | Dr. William Davis Lindsey Elmore 8.46K subscribers Subscribe 2.9K views 10 months ago Dr. William Davis, cardiologist, and author of the #1. Pour water slowly into the base. 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. So I poured it off into a couple of ice cube trays, froze it, and plan to use it as starter for some coconut milk yogurt experiments. I use 8 crushed Biogaia Gastrus tablets in the initial batch, and then I use 2 crushed tablets added to 1/2 cup of the previous batch to start subsequent batches. I am going to attempt making the yogurt today, I want to use my stove light the way you do it. 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. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. Their business arrangement with Biogaia may preclude it. I vaguely recall Dr Davis addressing breast cancer & the yogurt. Im ingesting a lot more than a tbsp. Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. We ended up abandoning the not-so-smart-pot we originally bought for making yogurt, because the ygrt temp was too high, too unstable, and had hot spots near the heating elements (which is a real problem in cold-start). Dont forget to reserve a third of a cup of yogurt or whey for your next batch of yogurt! The yogurt is also really nice/tasty/smooth though it did take a few . Do you refrigerate it at any point? Or perhaps you took a courseor 5of antibiotics for ear infections as a kid. Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker from Mercola), stays at 43 degree centigrade)- twice and it is totally liquid. Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). Lactobacillus reuteri from the whey strained from each previous batch. This implies 194mg oil per portion, but again, likely a whole lot less. Let's make Dr Davis yogurt Part 1 - Enjoy! I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. It cures my daughter and husband's GI leaky gut problems along with aloe juice diluted as a drink and/or L Glutamine supplements. On the other hand, inulin has been trouble-free. Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. Ayogurt maker is apt to have the same myopic tunnel-vision temp range design as most of the not-so-smart-pots do. Theres more than one potential issue to untangle here: what yogurt? Okay. As a result of this experiment, Ive at least learned how to make a yogurt. Greek yogurt because the whey contains the good bacteria. Things have been going very well and I appreciate all I have learned so far! Don't worry. Why arent we seeing any of the benefits? 4. 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. Bob, Thanks for replying so quickly. each for gallon milk). To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains.". He is also author of the new Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor. Mixed in the sugar and made a slurry with the goat milk. What presumptions are those instructions making about cultures, and substrates (liquid base, and any added carbohydrate)? Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? As far as OVits not my first choice, but if I buy a gallon I can get the non-UHT. 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. re: The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven., Its worth mentioning that this would be a traditional 100W incandescent (Edison) bulb, which are getting hard to find. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). I only let it go 1 day and the taste was actually stronger although it was still rather thin. re: Has anyone on this blog so far experienced the Biogaia Gastrus tablets. And our result with that is about half yogurt that is thick enough to not pass through a wire mesh strainer, and about half a creamy liquid (presumed to be whey) that does pass.