How to Make L. Reuteri Cultured Dairy – Homemade l. Reuteri Yogurt – Lactobacillus Reuteri Yogurt


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Learn how to make L. Reuteri Cultured Dairy, which is a homemade L. Reuteri Yogurt, also known as Lactobacillus Reuteri Yogurt …

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  1. Mary's Nest
    Mary's Nest says:

    Hi Sweet Friends, Learn How to Make L. Reuteri Cultured Dairy, which is a homemade L. Reuteri Yogurt, also known as Lactobacillus Reuteri Yogurt. WATCH NEXT ➡Homemade Cream Cheese and More: https://youtube.com/playlist?list=PLkRuW3pBo2U2SB00Bj_NblA-cx_I-5u1T ➡SUBSCRIBE to my channel: https://www.youtube.com/marysnest?sub_confirmation=1

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    🍎RECIPE: https://marysnest.com/how-to-make-super-cultured-dairy-with-l-reuteri/

    ➡TIMESTAMPS:
    0:00 Introduction
    1:30 What is L. Reuteri Cultured Dairy or L. Reuteri Yogurt?
    3:03 Who is Donna Schwenk?
    3:43 Who is Dr. William Davis?
    8:38 Recipe for Making L. Reuteri Cultured Dairy or L. Reuteri Yogurt
    9:13 Ingredients for Making L. Reuteri Cultured Dairy or L. Reuteri Yogurt
    13:59 How to Make L. Reuteri Cultured Dairy or L. Reuteri Yogurt

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  2. Esther Ebenezer
    Esther Ebenezer says:

    I love the way you concerned to read the page 232 from the author's… One thing we too understood in your video's is, to develop a reading habits makes one's self knowledge. ❤ Thanks a ton Mary for the motivation.

    Reply
  3. Céline Lugand
    Céline Lugand says:

    Hi Mary! Do you think we should follow these instructions for "traditional" homemade yogurt? Is using inulin + prolonging the cooking time interesting only in the case of L. reuteri or all of them? Thank you 🙂 Love your videos!

    Reply
  4. Pamela Smith
    Pamela Smith says:

    Mary we’ve eaten 2 of the jars from our suteck already even though there’s 15 hrs to go for our first batch! It’s super good! I even gave our little dog Precious a tablespoon of it ! This is a a keeper recipe 💖Thank you again 🙏🏼💖

    Reply
  5. Rita Morales
    Rita Morales says:

    I also learned so much from that book. I use a combination of l. Reuteri and 2 other bacteria’s that the doctor suggested. When using those specific bacteria’s the temp is 106. I struggled to get a good batch without the whey separating. But I kept at it and finally found that using a glass loaf pan, which fits into the yogurt machine that you have, lightly covered with plastic wrap is the winner!! No more separation. It’s turns out thick and tasty.

    Reply
  6. Naturopatica507
    Naturopatica507 says:

    If this will help me overcome lactose intolerance, I would definitely make it regularly. I've made kefir and regular yogurt in the past from a starter culture using the green chili peppers.

    Reply
  7. Linda McConnell
    Linda McConnell says:

    My husband cured his CDIFF he got from the hospital with this probiotic. I bought it from the refrigerator case at our local healthfood store. Very expensive. So greatful to see this.

    Reply
  8. H M
    H M says:

    Is double pasteurized the same as pure filtered? I find very little info online, and wonder if it's even done in Canada. If we can't get double pasteurized milk what can we use?

    Reply
  9. Donna Bischoff
    Donna Bischoff says:

    Hi Mary, I watched this video and just finished my first batch. I was wondering if this is a normal outcome… The jars were 1/2 whey with a spongy layer floating on top. 1 jar was perfect consistency. ! I drained and blend the other jars and was pleased with the outcome. I bought the Suteck machine and all the ingredients. I started it about 9:30pm so it would finish this morning. I was wondering why so much whey but rewatching your video now I will look forward to my second batch. I love your videos. Thank you for sharing your knowledge.😊

    Reply
  10. blue skies
    blue skies says:

    If insulin is in wheat, I wonder if we can add 1 tablespoon of flour. Wouldn't it be better to heat the milk to 100° first THEN mix in the insulin and culture??

    Reply
  11. Ange Schwarzer
    Ange Schwarzer says:

    ❤This is fascinating! I thought I knew a lot about probiotics and fermenting, but I’ve never heard this!! I love that you read from the book further explaining this! Thank you!!!!!

    Reply
  12. Chocolate Box Cottage
    Chocolate Box Cottage says:

    This is very exciting! I'm having skin and hair issues and will definitely give this a go. We buy raw a2/a2 milk from a nearby dairy. (I'm lactose intolerant) Would you recommend culturing it raw or pasteurizing it first? ~Michele

    Reply
  13. Lisa Smith
    Lisa Smith says:

    Mary, thank you so much for the generosity of your hard work. I love this particular content! Citing your sources is also very much appreciated. Take care Namaste 🙏

    Reply
  14. candace kerr
    candace kerr says:

    We checked the temp of the water and make it at 95. I have the same yogart maker. I might raise it a bit. Some people say it’s a very mild flavor, mine is very sour.

    Reply
  15. Denise Scull
    Denise Scull says:

    Hi Mary! Very interesting to know there are different probiotics, I had no idea! Thank you for trying different products and different things to show us. I would usually use my Excalibur dehydrator to culture my yogurt but the lowest temperature is 105. Maybe I'll keep an eye out at the thrift store for the type yogurt maker you have. I like the little cups. Thank you so much for your study of traditional foods.

    Reply
  16. Tina Didreckson
    Tina Didreckson says:

    I have a dairy right up the street and buy raw milk in half gallon glass bottles. I have to buy another one tomorrow. I would be very interested in clabbered raw milk. Love your channel. My pantry does too. Blessings!

    Reply
  17. Melanie Linkous
    Melanie Linkous says:

    I feel like a modern pioneer. Since 2020, I've gotten chickens, ducks, a garden, fruit trees and have even learned how to bake bread! Thank you for all of your wonderful advice, Mary. Love your channel. ❤

    Reply
  18. Bolivian Billionaire
    Bolivian Billionaire says:

    Hi there………I just bottled my home made vinegar, as per all your your instructions on how to make etc…………..was started on september 3rd 2022 so it's been 6 months in the making……..can't believe how time has flown..
    it is a pineapple and pawpaw one……tastes amazing ….unbelievably good stuff….!!!….ph is 3.52

    it was a big jar ..big batch, i got about 5 litres after straining…..

    my question is…what do i do with the scobie..? it's big and strong.. about 7 inches square and more than a half inch thick….plus a coupla thin ones? ..can i freeze them? ..or how to incorporate into a new brew……….?

    thanks for any advice…..

    Reply

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