L. Reuteri Cultured Dairy Super Yogurt – Your Questions Answered
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Here I answer all your questions about How to Make L. Reuteri Cultured Diary, also known as Super Yogurt! ➡️SUBSCRIBE to …
Hi Sweet Friends, Here I answer all your questions about How to Make L. Reuteri Cultured Diary, also known as Super Yogurt! ➡SUBSCRIBE to my channel: https://www.youtube.com/marysnest?sub_confirmation=1 WATCH NEXT➡ https://youtube.com/playlist?list=PLkRuW3pBo2U2unHOVYk6QUa4kDa09XFRa&si=7j9_bLLAzP_WI9mB
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➡TIMESTAMPS:
0:00 Introduction
1:57 Who is Dr. William Davis and what is Super Gut?
2:29 What is L. Reuteri Cultured Dairy Super Yogurt?
3:06 Why do we call it Cultured Dairy?
5:22 What is L. Reuteri’s connection to Oxytocin?
6:51 Warning for Pregnant Women
8:36 Why Should We Eat L. Reuteri Cultured Dairy?
14:26 Can we make Super Yogurt with other strains of good bacteria?
17:36 Why do I need to buy L. Reuteri tablets?
18:41 How to use L. Reuteri tablets?
22:49 Do you need to use Inulin?
23:52 Do you need to use all 10 L. Reuteri Tablets?
25:45 Do you need 10 tablets to make each batch?
29:00 Can you freeze the L. Reuteri?
30:54 What temp do you culture the L. Reuteri?
36:23 How much Half and Half do you need to use?
36:35 Does the Half and Half need to be ultra-pasteurized?
42:10 What is Half and Half?
45:48 Why is the first batch so curdled?
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Thanks for watching!
Love and God Bless, Mary
Third time was the charm! My first two batches were super curdled and separated. I checked the temperature as you suggested and it was too high. I reduced the temp several degrees to keep the yogurt 99-100 degrees, also only used the whey portion for my starter. The resulting yogurt was beautifully smooth and creamy. Thanks Mary!
What is the recommended daily serving amount?
Thank you for your videos. I'm on hour 2 of making my first cultured dairy batch following your video. However, since I have leaky gut and haven't consumed dairy in almost a decade, I'm nervous about consuming much dairy "yogurt". I bought some A2 organic yogurt and had a very mild reaction, but that was to be expected since I haven't had it in so long.
Please, if you can, do a coconut milk version of this. Thank you so very much!!
Thank you for all of this information! I’m interested to try this, since my dietician has me taking the l. Reuteri tablets, and I’d rather just try the yogurt than keep springing for the tablets! My Instant Pot doesn’t have a yogurt or temperature setting, but I have a dehydrator that I can leave the trays out and set to specific temperatures. Would it work to make it in that?
This is wonderful, Mary. Thank you. I also look forward to a tutorial where you teach us how to do this with alternative milk. You are a wealth of information, a fabulous teacher, and such a blessing. Thanks, again!!!
I was wondering would it be a problem to incubate the yogurt over 36hr” I use a Sous Vide and when it’s finished the 36 hr time it will still hold it at the set temp(100F) for a couple of hours.
How do you know if the culture is alive? What if when it's shipped, it gets to hot?
I've tried potato starch 3 times without any success.
Do you have a video on how to know what your looking for in sourcing healthy raw milk from a local Jersey cow farmer? But sure how to do this as safely as possible.
Yes please on the alternative milks video!
Hi Mary! I am a long time follower. Love your channel. I am really excited about making l. reuteri cultured dairy. I have made several batches now and my husband and I both love it. We each have 4 oz everyday. My question is do you see any reason why I would not be able to add some vanilla bean to the mixture before I cook it? I do it with regular yogurt all the time for my grandsons but wasn' t sure if I can do it with l. reuteri. Thanks!
I've made several batches with half and half and the flavor isn't that appealing. Would you know if I added a bit of sweetened condensed milk before fermentation, it would come out okay? When I make regular yogurt, I add a bit and it's not so tangy.
Weakened immune system: L. reuteri has caused blood infections in a small number of people with weakened immune systems. If you have a weakened immune system, talk with your healthcare provider before taking L. reuteri.
Damaged heart valves: L. reuteri can cause an infection in the inner lining of the heart chambers and heart valve. This is extremely rare, but people with damaged heart valves should stop taking probiotics before dental procedures or surgical procedures.
Yes! Info on clabbering and a survey of all the forms of milk cutters.
I use a glass bowl in a rack in my instant pot
I have never heated to 180 degrees farenheit,only to 100 degrees first,(from refrigerator temperature) to help dissolve the inulin. I have used regular,ordinary pasturized milk,lowfat mixed with some cream,and straight regular pasturized half and half,all came out great!
No need at all to heat to 180 in my opinion,to "ultrapasturize" it,unless you are using raw milk perhaps.
Half and half is not available in South Africa. What ratio of UHT milk and cream would I need to substitute? Love your channel, thank you.
How about making tofu with fermenting the "milk" one uses first? I have enjoyed seeing you test out what "milks" can be made into tofu,so was wondering if these can be made to a cultured "yogurt" first,then made into tofu…..thanks for your videos!
Why did my L. Reuteri smell and taste yeasty? Is it still L. Reuteri? Is it safe to eat? Thanks!
The first time I made the yogurt it didn’t work. The second time I made it I put the pills the prebiotic in a blender and the this time it worked. Little mint flavor, but very creamy.
Mary, you are SO precious, and we just LOVE YOU! Thank you for all the wonderful, healthy information you always share with us, and thank you for sharing it in such a fun, simple and loving way. There are SO many on the web who offer information, but you are REAL, HONEST, AUTHENTIC and clearly a WOMAN OF GOD. How blessed we are to have you!
I give L. Reuteri to my dogs too. I love my yogurt extra thick and use a fine mesh strainer after its cultured. I give my dogs the whey in their food along with kefir milk which I feel is good for them too.
Should we bring our half and half milk up to temperature a little to help speed up the process?
Here's a tip when mixing the inulin in into the half & half. To avoid the lumps I use an immersion blender to mix the ingredients. Works super well and fast too.
I have a couple of questions, maybe a little different from others but none the less things are getting out go control. I need some help from the community to see if I can keep making and eating the lovely fermented dairy. I have been eating the L. reuteri for about 10 days. If I eat more than 3 or 4 rounded spoon fulls I get an enormous amount of gas. Yes I love it so much that I eat the yogurt 2 times a day and I put some in my protein shake. Twice I have eaten about 1/2 of a quart, it is sooo yummy I cant stop myself, lol. This last time was worse than the last time I ate so much. I had constant gas, gurgling and pain in my abdomen similar to the symptoms of diarrhea. That lasted for 6.5 hours and I got no sleep and had to call out sick as I was sooo fatigued from the events of farting and the pain. (Sorry to be so graphic) Oh and by the way I did not have diarrhea, it just felt like it. The gas just wont stop, still after 10 days and in the last 24 hours still farting. Also my whole body hurts. At first I thought it was detox and die off, but Im not so sure now. I have been eating and drinking fermented foods, milk kefir, water kefir, coconut water kefir, sauerkraut to mention a few for many, many years. So it's not like Im a total toxic mess. I do have systemic Candida, Fibromyalgia and a few other maladies and was hoping to help fix them with this yogurt. The one thing I was hoping to get from the yogurt was the "I love people more and our overall attitude would be sweeter". I have not experienced this at all, in fact I have been more cranky since I have been eating the yogurt. Strange right? Has anyone had these side affects? Maybe less yogurt and more time?? Also I found Inulin for less at Essential Organic Ingredients, 5 lbs for $49, hickory root 5 lbs for $55..lots of other stuff too. I used cream and some milk to try my hand at making my own half & half. My yogurt had the hard butterfat on the top and the actual yogurt was not as thick, more like regular yogurt. I wont do it that way again as I like it thick. I need to get the book for sure.
Great discussion; thanks for sharing! I bought Dr. Davis’ book & the culture in a powder form & the inulin he suggests. I’ve made 2 batches successfully but it’s hard to get good pure milk products in Canada. I found that it works best by following his book & preheat the milk & cool it off before adding the culture. Blessings to everyone 🤗💕🇨🇦
I have made this three times and it was slimy…. You could scoop up some with a spoon and you could see it stringing(not sure how to describe it)
Just made a batch yesterday. Used the same everything as Mary’s tutorial. It had a yellow tinged skin that I just ate. Nice effervescent tangy flavor. Not as tart as when I fermented the multi species probiotic yogurt.
I am allergic to dairy products so I would love to see if you have a recipe with alternative versions, thank you Mary ❤