🤍How I make Super SIBO Yogurt **L. Reuteri, L. Gasseri & B. Coagulans**
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Hi Indi, I've been making El Reuteri yogurt for sometime now and have it down to consistent result, I'm wanting to know if I can use the two new strains with the already established El Reuteri yogurt starter instead of using the tabs?
May ask since I am disabled and have a hard time making a lot of these recipes. How does the recipe you have and Kiefer differ? . Anyone know the answer ?
Hi. Thanks for this! Does fermenting it this long break down the lactose? Are you not sensitive to lactose?
You don't need ten capsules Reuteri Gastrus. I do it with five.
Thanks for sharing your process Nili. I made my first batch in the Instant Pot and it turned out pretty good. I made my second batch in my 6-tray Cosori dehydrator and that batch turned out great! The Cosori keeps a very steady temperature and I don't have to worry about what size containers I use so I think I'll keep doing it that way. It also frees up my Instant Pot which I use almost everyday. 🌸
I make the regular I-reuterie recipe all the time and we love it. I’m curious if you’ve noticed any difference in your digestion when using the extra probiotics. Dr Davis shared a video today of a lady making the l-reuterie one and adding acacia fiber. She claimed it has helped her joints, digestion and made her stronger. So far I can’t really see any results though I know it’s good for me and tastes fabulous.
I find the chance of separation on the first batch almost never happens if you heat the yogurt to 180 degrees and cool it off to 100 (or in this case 106 degrees) in an ice bath. It takes my microwave 7 minutes to get it to 180. I use my soux vide setting and a water bath in the pot. Check the temp of the water to be sure it is exact. I need to set my Instant pot to 102 to get water that is 100 for the L. Reuteri . Thanks for the info on the other strains. I will give it a try!
Thank you for this video. It’s really helpful to see your process. I’ve bought Dr. Davis’ book, and I’m working my way through it. I’ve been making the L.Reuteri culture since your first video. I’m sure my skin has improved as well as my digestion.
Nice products ma'am! It was good and nice I enjoyed watching always at your vlogs. I already email you ma'am. 😊👍
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I love this yogurt. I have Dr. Davis' book and found all of the different recipes confusing and had no idea which I should use. Thank you for this video. I also didn't have good luck with the potato starch. The yogurt tasted like cold mashed potatoes and had black flecks in it.
My first batch curdled and was very sour. I used a yogurt maker and we tested the temp and realized it wasn’t right and had to adjust it. Still it seems every other batch turns out nice and smooth. Don’t know why.
I am so hooked on this – I made the l reuteri and the three strain too – I am on my fourth batch! Do you have any idea of the macros on this?
Not sure if this was mentioned already, but I have a recommendation and this will help people who want to use fresh or unpasteurized milk or cream. This should be done no matter what you are using for your base; even ultra pasteurized, as it will kill off 100% of any microbes in the milk/cream so you know that only the intended bacteria will be growing. This takes some patience.
Add your milk/cream to a pot and slowly bring the temperature up to 160-170 degrees. Do not allow it to boil or froth and try your best to constantly stir it. you cannot leave it alone even for a minute. The more you do this the faster you will get at bringing up the temperature without scalding the milk/cream. I'm down to 10 minutes but you need to be right no top of it.
After you hit the target temp; I aim for 170, take the cream off the burner and allow to cool down to ~120. Remove about 1 cup of the mixture to a separate bowl to mix your probiotics in. Once mixed, slowly add this to the pot and stir well. Distribute into mason jars and keep in pots of water or an instapot for 5 hours at 110 degrees or until the yogurt has set. This may take longer for the first batch. Seed batches usually take 5 hours in my experience. I've made 'yogurt' out of all kinds of probiotics, including Saccharomyces boulardii, which is also used to push SIBO out of the small intestines and fight bad bacteria like Candida.
I made the original ferment and got the weird texture. It was actually like a small curd cottage cheese. I ate it as it was really good. I noticed you were using a wire whisk to mix the inulin and culture. I'm guessing that's okay since you're doing it. I know Dr. Davis says not to mix with a blender. Do you think it's okay to mix it with a mixer whisk? I would like to blend it with a little extra whipped cream.
Didnt knew about the 3 strains, but just the L reuteri alone helped immensely. First batches always taste awful.
I use high protein 3.25% milk (I do need to heat it to 90C about 10 mins to get a creamy consistency), it has a very strong Greek yogurt/Sour cream taste.
I'll definitely try the 3 strains version. Thank you so much!
If you put water in the pot to surround your jars, it won't take 4 hours to heat up and you won't have to heat separately on the stove.
My instant pot has a soux vide option that allows you to pick the exact temperature, so I have had success doing it that way also.
Have been enjoying making this. Haven't tried it with the other supplements yet.
I have been making the L. reuteri yogurt since your original video with very positive results am enjoying many of the listed benefits i am near 80 years old so skin now looks and feels much younger. I found that using A-2's half and half gave me even better results I get it at Walmart have been using A-2;s whole milk for my Kefir recipe which was recommended by Dr. Gundry.
I have been making this quite some time in my instant pot and the temperature setting is right on if you will actually put water in the pot and set them set your jars in. Instead of only ambient air temperature, the water contacting the jars keeps the yogurt temp perfect every time 🙂 to keep out condensation it’s as simple as screwing on your plastic mason jar lid.
First batch/curds and whey……when you use it to start the second batch, do you use a mixture of the curds and whey or just one or the other?
The discussion of optimal temperature made me start wondering… so I googled. A sous vide can be used for more precise temperature control when making yogurt. Awesome, since I just have a basic yogurt function on my IP. =)
I have found that I LOVE the yogurt warm as soon as it comes out of the Instant Pot!❤. I wish I could eat more than 1/2 cup a day. It is so delicious 😋
If you are insulin resistant, this yogurt will make it worse.
Rob Cywes's spin on SIBO: https://www.youtube.com/watch?v=evAChdidsXg&t=1372s
Sensative to dairy, but I recently found a2 half and half.. Can't find a recipe using coconut. I'll give that a try when it's time. Testing now, so have to stay off this. Can't find a recipe using coconut. Hopefully this will work for me. Thank for all the info.
My yogurt doesn't get that thick
I made his SIBO yogurt that uses the cultures from all three. I had previously made all three separately so had whey saved (I freeze tablespoons of it in an ice tray and then bag/labe so I can just thaw out one cube for a TBS). The yogurt was awful and I threw it away. I don’t know what could have happened as the half and half was fresh. I have his book so can recheck the instructions every time make one of the yogurts and I use a Sous vide stick for the fermentation which keeps the temp perfectly controlled. The problem was that it was so tart it was inedible. The Reuteri yogurt has a slight tart top note when you take a bit that is muted by the richness. The other two have no tartness and are like eating crème fraichse, every mild and dessert-like. Blended from individual yogurts made separately, I eat them as a dessert. I’m not sure why the version with them made together was so awful. I’ll go back to making them separately and mixing together before eating.
Nili, thank you for this info… I've made the 3-strains several times now… and it's great… love my new instant pot as well, I find mine has to be about 2° above the actual temp needed.
I also find if I heat up my half & half, I have no issues mixing up all the ingredients…
Question- can we mix in thr sweetener with the slury? That's what I've been doing along with vanilla… and I use it a stevia blend no real sugar.
Thanks and blessings
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with the starter batch being not as creamy etc and you want to use it long term could you put it into an ice cube tray and freeze the starters? Just defrosting them the night before in the fridge or would it loose the effectiveness of the yogurt? Also could you make ice cream out of the yogurt you are making without loosing the effectiveness of the SIBO yogurt?
I just made a Super yogurt inoculated with both SIBO yogurt and kefir