How to Make Instant Pot L. Reuteri Cultured Dairy – Homemade l. Reuteri Yogurt – Super Gut Yogurt
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Learn How to Make Instant Pot L. Reuteri Cultured Dairy, which is a Homemade l. Reuteri Yogurt that’s also known as Super Gut …
Hi Sweet Friends, Learn How to Make Instant Pot L. Reuteri Cultured Dairy, which is a Homemade l. Reuteri Yogurt that's also known as Super Gut Yogurt. ➡SUBSCRIBE to my channel: https://www.youtube.com/marysnest?sub_confirmation=1 ➡WATCH NEXT https://youtube.com/playlist?list=PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa
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🍎RECIPE: https://marysnest.com/how-to-make-super-cultured-dairy-with-l-reuteri-in-the-instant-pot/
➡TIMESTAMPS:
0:00 Introduction
9:57 Equipment Needed to Make Instant Pot L. Reuteri Yogurt
14:10 Ingredients Needed to Make Instant Pot L. Reuteri Yogurt
22:58 How to Make Instant Pot L. Reuteri Yogurt – First Batch
46:42 How to Make Instant Pot L. Reuteri Yogurt – Second Batch
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Thanks for watching!
Love and God Bless, Mary
I found this fascinating and as a person who, after a conversation with my doctor, needs to boost my gut health, I’m going to be making this. Thanks for such a thorough understanding/description of the process!
Can you tell,how to make grape vinegar.
I prepare apple vinegar from your recipe, it's so good.
Can you flavor this “super yogurt” like you would for other yogurts?
Wow! I watched this today and found it quite interesting!! Needless to say, I went right to your Amazon links and ordered Dr. Davis’ book, the tablets and the chicory. All things considered I am hopeful I will have positive results from adding this to my diet (hubby’s too) with the hope that it may be the start of addressing some gut health issues I battle. I am a wee bit nervous because I don’t usually do much dairy. I’ll read the book and if need be perhaps will use coconut milk or some other milk replacement option as deemed acceptable.
Thank you for sharing!
I'd love yo do this but we couldn't get through it within ten days. Could I cut the recipe in half?
If you were going to add flavorings would you do that before you refrigerate? Or is it too thick to add vanilla or fruit puree? Can you use this in place of sour cream?
Mary, you are an absolute gem of information and I appreciate each and every video you create. Just wondered if once done and refrigerated if anyone has added fruit before eating?
Hi Mary, I have tripled this recipe as we go through a ton of L. Reuteri in our house. So I just put the 3 Liters of half and half with appropriate measure of inulin and L. Reuteri tablets directly in the instapot. I also do not stir with metal whisk, I use a silicone whisk instead (not sure why, just that it was recommended to me by my friend to do it this way). Also, once the yoghurt is completed after the 36 hours I put the entire Instapot insert with the yoghurt in the fridge with a papertowel and then a plate over top for at least 8 hours. This allows the yoghurt to thicken. If you stir or decant right away the protein bonds break up and the dairy culture becomes more watery. That has been my experience anyway. Thanks for another great video. Love you and your channel! I learn so much 🙂
One more comment, it might be here, but I didn’t read all comments. When you start the yogurt, make sure to know when it will finish 36 hours later. The first time I made it the time was up at 1:00 AM! Starting early morning or 6:00 PM seem to work for me ! 😊
Oh Sweet Mary! You are such an amazing teacher! You are so thorough and kind in sharing information with others. I have learned so much from you over the years. I’m really excited to get your book! Thank you for the wonderful way you choose to live your life in service to others. I pray that you are blessed above and beyond all that you can even think or dream of. ❤🙏🏻
I love this cultured dairy "yogurt"! I've made it multiple times for myself, husband and my daughter. I put in 3 pint jars, set them on a rubber trivet, put water in up a few inches. I set the time for 36 hours, but the temp for 104. I checked the temp during processing and it needs that to get to 100 inside the jars in my IP with sous vide. I've never had a 1st batch separate! I'd like to make more at one time, so I don't have to make it as often.
Hi Mary, do you put water in the instapot?
Would giving the cultured dairy to dogs help with their stomach problems?
Wonderful! Thank you Mary. Namaste
Yay!! I am so excited waiting for my copy of your new (best selling- It will be!!) cookbook! I am going to try this super food as well!!
Can I do this in a dehydrator that sets to 100°?
How could you do this without the instapot that goes by 100? I have one that does yogurt setting-but no temps mentioned?
If using the sous vide option,please measure your actual temperature with a thermometer. Many times ,you may need to make programmed temperature corrections,as the real temperature may not be what the "programmed" temperature is. I use small jars for the mixture,but add water up to about 3/4 of the way up the jars in the pot.this seems to keep a more consistent temperature. Best wishes.
QUESTION: Can I use a dehydrator to culture my jars. I have an Excalibur that has a temp control I think that starts at 100 F and a timer that goes to 20 hours but I can add time when needed.
I was wondering if L. Ruereri was naturally in other fermented foods such as sauerkraut, pickles, carrots, or other lacto fermented foods? Or even some homemade cheeses? Thank you very much. You are such a good teacher! God bless you and your family.
It took me 3 times,using the yogurt from a previous batch,(1st batch was from tablets) until I got a creamy consistency.
Did not heat to 180 degrees,just a little bit to get to room temperature, so that the inulin dissolves well. 36 hours at 105 degrees,with the half and half and inulin and 2 tbs.yogurt in small jars. used water up to about 3/4 of the top of the jars(in the pot,as a water bath,outside of jars,not added to yogurt inside jars.).
Thanks for sharing. Still waiting to hear back from the places I applied to. I'm really hoping for the library job as the tasks and hours suite me.
I make a gallon at a time, which lasts about 2 weeks for my husband and me, at 1/2 C. per day. I don't have the right kind of Instant Pot, so I use a sous vide and 4 quart jars in a tall soup pot. My lowest setting is 104*, which I assume is OK, since Dr. Davis says it must be below 109* (the temp at which the strain would be killed). For my 1 gallon amount, I use 1/2 C. inulin and 1/2 C. "yogurt" from the previous batch, and I do fill my quart jars all the way up to the bottom of the thread lines. My main reason to eat it every day is that he said it preserves bone density.
I was wondering how this compares to homemade kefir? Is one healthier than the other or is just that one has different strains than the other? Thamk you❤
Confirm for me …you cannot make L reuteri in a regular InstaPot because it does not go to 100 degrees and/or 36 hours incubation. I have the regular InstaPot but not a separate yogurt maker. Love yogurt and am very interested in making the L reuteri.
I cannot wait to try this! Thank you, Mary!
I have attempted this 3 times I have the tablets but I got a very separated curds and whey and then tried to use this for a second batch, it was watery and smelled bad. I tried a third time with the tablets again and it was a watery separated mess. I have an IP also but don’t know what I am doing wrong. I am not giving up, Mary you always give me hope.
Such a great wealth of information, as always, Mary. Have a blessed rest of the weekend.
Can Fairlife ultra pasteurized milk be used since my husband is lactose intolerant?
I look forward to trying this. Thank you for your clear & concise directions.