How to Make L.Reuteri Yogurt in a Sous Vide| Why I Decided to Try Super Gut Cultured Dairy
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How to Make L.Reuteri Yogurt in a Sous Vide| Why I Decided to Try Super Gut Cultured Dairy **To get your free LMNT sample …
How did you mash the tablets?
How did you decide which Inulin product to use? Chickory root? Jerusalem Artichoke? Other?
Oh one more thing. When I made my first batch, I had to break up the tablets with a meat pounder to get them into a powder. Then, I had a sticky mess trying to get everything incorporated. So I learned to get the pills in a very smooth powder by pressing in them with the smooth side of my meat pounder and then mix the inulin and a little bit of the warm (100 degree) milk to soften it up. Then I added just a little bit of milk and stirred again until completely incorporated. I did not notice that you had any trouble at all mixing it in. Maybe your tablets are not as hard as the ones I use. Your package was orange and mine (in the US) was in a blue and white bottle. I just wanted to mention this in case others had that trouble with mixing it all together.
Yes! I make my yogurt in the evening-around 9pm so I take it out at 9 am 36 hours later. Thanks for all you do!
Hi Anita, am I mistaken or did I hear you mention the macros to this recipe? I am not able to find that again.
You look amazing! Anita!
I'm so sorry if this is a redundant question but I am second guessing myself. If I do have Organic Valley ultra pastuerized half and half, do I just pour it in the mixture and start the sous vide at 100 degrees? Or do I need to make sure the half and half is at a certain temp? Room temp etc? Thanks so much for all you do Anita!!
I think I'd like to flavor it with my electrolytes, and then freeze it in my creami cup– to make frozen yogurt.
Do you think that would work?🤷🏻♀️
Thanks for another great video. I learn so much from you.
As far as acid reflux goes — do you know it's not too much acid, but not enough acid(if your stomach isn't acidic enough it wont close the sphincter at the top of your stomach- so thats why the stomach contents move up and create the burn). I used Betaine HCL with my protein/carnivore meals. I only took it for 1 month and now my body increased the stomach acid by itself.
So I went and bought a sous vide and received my products from Amazon so hopefully I will be making my L Reuteri yogurt on Thursday🤞🏻 Thank you Anita❤
Thank you for this, Anita. I’ve been keto/ketovore for 5 years very successfully. All of a sudden I’m experiencing gut and mood issues and I couldn’t figure it out. Now I know it can happen if underlying SIBO has not been addressed. I bought the book and ordered everything I’ll need to make the Super Gut yogurt. Can’t wait to try it! Thank you for sharing. You help so many people.
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I’m just now watching. Yay. I’m a few days behind.
Fantastic. This is a HUGE help. Same history here. 20 years on ppis, frequent antibiotics as a child, big weight loss, etc etc. Thanks for this well researched info. ❤
I'm someone who ran into terrible gastric issues after just a few months on carnivore. 🙁
I think if our starting point involves compromised digestion or other gastric function some extra measures such as fermented foods can be very helpful – along with the carnivore diet.
Dr Davis says "Royteri" with a long i sound at the end…for what it's worth.
May you continue to do well with the addition of the yogurt. I also noticed improved sleep!
One of the chronic problems I still have, is a swallowing issue, brought on by decades of gastric reflux. There is sever scarring of my lower esophagus which result in food occasionally getting 'stuck;, requiring an emergency visit to unblock it. On both visits to the hospital, the gastroenterologist prescribed PPI's. Thankfully, I tore up both prescriptions.
Hello Anita from another carnivore living in Victoria!
A 70 yr old male 5'4" who was 180 lbs and T2D. I went keto in Sep '18 after watching Dr. Robert Lustig's Y.T. clip "Sugar: The Bitter Truth". After listening to Dr. Ken Berry when he said he was going to try out carnivore (I thought the idea was crazy), and going down that rabbit hole, I found Dr. Baker, Anthony Chaffee, Dr Paul Mason and Prof. Bart Kay (and many, many others). It was ultimately Bart Kay that convinced me to try carnivore with his exposition/explanation of the Randle Cycle. I have lost 50 lb, (180->130) reversed my T2D, come off all of my meds, and resolved a host of other symptoms. I feel heather today, than I did in my early 20's. 😃👍
I ordered the tablets,inulin powder and the same yogurt maker as you.Can’t wait to start making it,thank you so much for this video.Indigo Nikki has different strength probiotic,could they be added to this recipe
I’ve been making this yogurt for awhile now and really like it. You mentioning that the starter yogurt can be frizzed. Just wondering if that doesn’t kill the live bacteria ?
Thank you for this. Are you still eating high fat? 80/20?
Would kefir do the same thing as the yogurt?
I have an inexpensive yogurt maker that I bought in Aldi several years ago (it can go up to 48 hours) and I make 24 hours yogurts in it using bifidus "yogurt" from the store as a starter. I chose 24 hours because I hoped that all the carbs would have been "digested" by the good bacterias.
Also 24 hours is easy to figure out!
I chose 39 degrees celsius which is about 102 F, and they always come out perfect. I have not try reuteri yet but I will in the future.
That white LMNT tumbler looks classy! I haven't seen that one before
I started making this yogurt a year ago with a "Luvele" yogurt maker. It has temperature settings and a timer that goes up to 36 or more hours
Thanks for sharing this information. I got on Amazon and to the Gaia store looking for an unflavored yogurt starter and unfortunately they don't have one. Also it's sweetened with isomalt which is a sugar alcohol which I can't use either.🤷
Another ingredient I can't use is citric acid.🤦
I would love to see how you make this once your yogurt machine comes. 👍
It's a good choice for cultured yoghurt out of the different ones available. All seem to have different preferred temperature ranges.
Is there any other way to make this? I do not want to purchase another kitchen appliance.
I thought it was the Bio Gaia Gastrus in the blue box that was recommended as the culture for this recipe.
For dairy free, I make coconut yogurt. It's great for keto. I'm also doing strict carnivore to heal my Hashimoto's thyroiditis but I may add a little in a few months. I'm having great results on carnivore but I hit a plateau for a few weeks and I tried your egg fast recommendation for 4 days and I lost close to 4lbs. Now, I'm adding sardines. I love your channel and I hope you feel better, Anita.
I think we have the same instantpot. I wonder if we can use the sous vide function as the heat setting is lower. Love your content!
I’m so sorry you’ve had problems, and I’m glad you’ve found a solution! Yay. Question: why wouldn’t you just make the yogurt in that bowl you’re using for storage? I’m trying to figure out what I will use…
IM ADDICTED TO IT. TRIED THE L GASSERI WHICH IS GOOD FOR WEIGHT LOSS, THEN L REUTERI & GASSERI TOGETHER. ALL MY FIRSTS WERE PERFECT, NO SEPERATION. ONE OF MY SECOND BATCHES SMELLED AWFUL LIKE ROTTING FRUIT WITH A FUNKY TINGE OF COLOR. IM GUESSING I WENT OVERBOARD ON THE INULIN AND IT BLOSSOMED INTO A STINKY MESS.
So glad for L Reuteri!!! What an improvement in my digestion!!!
By the way, I love your Star Wars bowl !!!
I would love to see a demonstration of this using coconut milk. Thank you.