Then is was a dish of mushy small-curd cheese-likesomething. ________ Blog Associate (click my user name for details), In the particular case of the two strains of Lactobacillus reuteri in Biogaia Gastrus, it appears that they do not colonize the human gut on an extended basis. Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. If almost any of the MIT rodent results present in humans, its a pretty dramatic development. To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes. Weve been consuming both. 9. David wrote: Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs?. Sound plan. I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. Greek yogurt because the whey contains the good bacteria. (We are not actually making yogurt by the standard FDA definition; we are simply fermenting dairybut it looks and tastes like yogurt so we call it yogurt even though it is much more powerful.) Grains, of any kind, in any form, are harmful. This has been a success for me so far. If its based on trying this particular yogurt, thats a completely different situation. Don't stir the mixture while it is fermenting, as this increases separation. (I drink it, but . TranscendingMS 131 subscribers Subscribe 8.3K views 7 months ago In this video we will make Dr William Davis yogurt in real time. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. We empathise with your failed attempts because weve had plenty along the way too. (Or do I need to worry about boiling the container in which I make the slurry?). I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. I used 1 tablespoon of sugar also. This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. Apparently there are several variations on how to make this yogurt. The flavor, to me, is reminiscent of cream cheese. In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. but helped). Dr. William Davis (IG: @drdavisinfinitehealth) is a renowned preventive cardiologist and author of the groundbreaking #1 New York Times bestseller Wheat Belly.He's also written three other New York Times bestsellers and several other books including Undoctored, which is the book we discussed the first time he was on the show.. Today we're chatting about Dr. Davis' latest book, Super Gut . Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. To what temperature and for how long? My sister and I have been making reuteri yougurt for a month now, eating a little more than half a cup a day. Its yogurt of any kind, in any combination. Do you get a lot of whey? And yes, I take a long time to make sure all the Inulin/Gastrus is mixed thoroughly. Add the probiotic starter - one of the below methods: a) Crush 3 BioGaia Gastrus probiotic tablets into a fine powder using a mortar and pestle, or other hard object on a clean, dry surface. Bob, Thanks for replying so quickly. Im about to try a coconut milk based run, and guess that it will take a full 36 hours. Or they dont understand what we are trying to achieve here, even believing that the benefits we seek can be achieved with conventional yogurtno, not even close. It seems as if BioGaia has changed the formula or a large batch of their stock has been exposed to heat and doesnt come alive. I really need to dig up that paper on half-life, but my guess is that to maintain a gut population of these L.reuteri strains would require ingestion perhaps as often as every 4days. What strategies are needed to maximize the yield from a box of Gastrus? The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Apr 7, 2018 | Diet and Lifestyle, Undoctored | 113 comments. Pour water slowly into the base. The results speak for themselves. I dont know what you mean by 10 probiotics.. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6. For how long do you maintain it at 110 degrees? Undoctored Im going to make another batch with Trader Joes coconut milk that doesnt have the food additive in it and see if that makes a difference. What separates a basic yogurt from plain milk and cream would be appear to be just the microbes and their metabolites (including short chain fatty acids). re: I used my Instant Pot Ultra, with the custom setting. But it sound so beneficial that it makes me wonder what to do. re: I used Meyenburg goat milk from grocery.. The second batch I tolerated just fine also until about half way through it and then I started getting bloating and gas pains. Ill be making some myself. Okay. What kind of goat milk, by the way? To ensure the L reuteri strains stay pure and uncontaminated, we recommend re-inoculation not occur indefinitely. No one really wants to eat thin and separated yogurt, do they? Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. Well see. Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home. Didnt enjoy it, at all. Maybe I just need to regroup and purchase the tablets. Our customers confirmed that our homemade half and half looked different to yogurt made with store bought half and half milk. ________ Blog Associate (click my user name for details). Undoctored - Dr. Davis' Lifestyle for Total Health CFU amplification is the leading explanation for the generational capability. re: I poured the slurry into the rest of the liquid, measured the temp, and it had gone down to about 90, so I put it on the Instant Pot yogurt Boil setting again until the temp raised up to 110.. re: I will order through the US distributor and report back!, If you arent in the US, I dont actually know if they export. He is Chief Medical Officer and co-founder of Realize Therapeutics Corp. that is developing innovative solutions for the disrupted human microbiome and author of the book Super Gut. It appears that its ultra-pasteurized and has VitaminD3 added. See response to a separate question of yours on this thread. Seems like I might need to ferment longer. If you dont want to use inulin, unmodified potato starch works. THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. We ended up abandoning the not-so-smart-pot we originally bought for making yogurt, because the ygrt temp was too high, too unstable, and had hot spots near the heating elements (which is a real problem in cold-start). If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. These tablets have mint and citrus flavoring. [options are 36, 38 or 40 C] One quart Organic Valley whole milk, pasteurized + homogenized. It did not say in the recipe to add sugar. Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation. (Our last flow cytometry run yielded a live count of 262 billion.) (and I havent personally tried making non-dairy yogurt in several years now), Im not sure what Dr. Davis might have planned for a blog update on non-dairy yogurts. Additionally, dont use any of the other grains. Defiant Health Radio with Dr. William Davis on Apple Podcasts You will also want to verify setting it on 180F actually holds it at 180F. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? inulin, and 2 BG crushed tablets. He is Chief Medical Officer and co-founder of Realize Therapeutics Corp. that is developing innovative solutions for the disrupted human microbiome and author of the book Super Gut. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. A method for treating inflammation in inflammatory bowel disease, comprising orally administering gastronintestinally to a human conditioned medium from a culture according to claim 1. re: Also wondering if I put a particular strain of bacteria into my gut in a high count could that perhaps have consequences on the other bacteria in my gut since they have a relationship?. re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. Probiotic Yogurt Recipes - Dr. Davis Infinite Health I get no taste of mint or citrus flavoring in the yogurt when using these pills as a starter. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Whitney Benefield wrote: I used the CEC LR Superfood Starter. I have been on a strict No Grain and No Sugar diet for more than 3 years and recently after readying your posts on yogurt, started making my own yogurt adding Lact. It might contain more residual casein than the yogurt fraction. My first device for yogurt making, a not-so-smart pot with an under-documented, non-adjustable yogurt cycle, turned out to run at 110-115F, and that had to be confirmed with a separate probe thermometer. Even better, filter through a coffee filter or cheesecloth placed into a colander; place the setup into a large bowl or pan and allow the whey to drip out over 4-6 hours, lightly covered. Please understand, at the end of the day, the L reuteri probiotic DOES NOT make yogurt, traditional yogurt that is, you can only try to make a yogurt like product. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. ________ Blog Associate (click for details). Amore interesting question is: what does the bacterial population and metabolite profile look like at various times during the ferment? It was so thick that it was almost pointless to strain it for the excess whey. Any insight would be greatly appreciated! 2. Robert Rominger wrote: In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? The method is below. I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt? ________ Blog Associate (click my user name for details). If you are fermenting from cold-start, in the Instant Pot pot, and it develops hot spots near the heating elements, that could cause localized die off (but would not explain the pink colonies). It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. Including me. As I mentioned earlier, weve made conventional yogurt with goat milk using pretty primitive equipment. I put the liquid in my Instant Pot and set it on the Boil setting for Yogurt. Here is one of them. Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions? Lactobacillus gasseri: Super Microbe - Dr. William Davis Ill probably put together an FAQ on it in a couple of weeks. I recall that Dr. Mercola had this done with some of his sauerkraut and the lab found that it contained 10 trillion CFUs per 4-6 ounces (if memory serves correctly). The whey consistency here is more like that of skim milk. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurthas us confident that a 24-hour incubation is sufficient. Did you happen to run a water-only test batch and check the actual temp with a probe thermometer? Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. Where available (and it isnt in stores around here), goat milk is an attractive way to avoid some bovine diary issues, particularly casein betaA1 (goat is A2). ________ Blog Associate (click my user name for details), It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). At what point do stray environmental microbes spoil the culture? Both samples were otherwise treated identically; they were heated and held for 20 minutes, had the same amount of prebiotic powder and were incubated for the same length of time. It made L.r. I read about the whey and bacteria on a Making Yougurt at Home website, and it was contained in a readers comment, so there is no real link. If the product you have in mind is Gastrus, note that BioGaia also says of their product Excessive consumption may have a laxative effect due to the content of sweetener in the product.. OV uses milk from so many different sources. . I was really hoping for the yogurt maker to work. All I get is a liquid.. Therefore, this it really a food hacking exercise that can result in inconsistent outcomes. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! Well, with my current process (using 2 thawed ice cubes worth of saved frozen yogurt or whey, per quart, as starter), Im getting almost zero whey to drain off. Maintain the mixture at 100 degrees F. This can be accomplished with a yogurt maker, Instant Pot, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range. Was 108-109 at that point. Pour the remainingmilk into the yogurt making glass jar.8. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. Our research into developing the, 2 tablespoons pure organic inulin powder (or prebiotic powder of your choice), , crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch, Before you begin it is important to sterilise the, Click here for our delicious, step by step. 2. re: Do you need to separate with a cheese cloth or coffee filter?. what added carbohydrate (e.g. First batches (from tabs) frequently look like that. Not clear. Anyway, we arent quite sure where well end up with incubation time and amendments in the L.reuteri project, but chances are its going to need more than 8hours. John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. July 3, 2019 By Dr. William Davis. Companies like BioGaia will perform clinical trials to make sure the CFU they are recommending are safe and does not cause any side effects down the line ( say 10 or 15 years later). Dont know yet. re: Also my yogurt device is a crockpot express brand and only says low or high for temperature, it doesnt say how many F it uses :(, Run it for a while with just water, and a probe thermometer. Incredible SEXUAL VITALITY BOOSTER for MEN & WOMEN - How to Make Dr April 13, 2018 Bob Niland April 14, 2018 April 20, 2018 April 20, 2018 Is it possible to be allergic to yogurt but not other dairy? direct from the US distributor (Everidis), https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3084715/, Run that cycle unless you know you dont need to. If making the yogurt on some other base, like coconut milk, there would of course be no whey. The lowest it will go to is 104.. I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch + I added blueberries when I was plating this for breakfast. When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? I didnt run a pasteurization, and got an odd 1-inch diameter growth on the top. Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. I have just put the whey into ice cube trays to save the cultures for the next time Im making yogurt. Joan wrote: Theres so much talk about yogurt being good for you but I have always found it makes me sick.. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. Ah, thanks; Lactobacillus reuteri {possibly ATCC} SD-5865, CFUs per portion not so far discovered Ihave never tried that myself, and dont recall seeing any discussions by people who have tried it in a 36h recipe, so I dont know what to predict in terms of either resulting consistency or physiologic effects. Dont use a blender with your yogurt, as this kills the living microbes. Joan wrote: Its yogurt of any kind, in any combination.. per day. Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. re: separated into a LOT of whey with a little not-great-looking yogurt on top., If you want to explore that: . I love this stuff. Mixed in the sugar and made a slurry with the goat milk. Pour the slurry into the jar with the milk and whisk to incorporate. Ive personally been making one or another of the program progurts for years now, and nothing has raised an eyebrow. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? Dr. Davis Infinite Health - YouTube strains together as one ingredient, that means the oil cant be more than 33% of the 700mg (233mg, and is likely a whole lot less). William Davis: People think of human bodies as being nothing more than human. . Thanks for your reply. I have made many batches that turned out great, so I am really disappointed. A100Wequivalent LED bulb wont do, at all. That way I can completely ignore it all day, while the oven stays at a steady 110F. Danielle Rigney wrote: When is the ideal time to separate the whey from the curds? Kimchi doesnt give me any reactions in my stomach, but I dont like the taste, its too spicy hot for me. Before you begin it is important to sterilise theLuvele yogurt making glass jar, lid and any utensils you use, in boiling hot water. Dr. Davis and the Inner Circle team help people like YOU lose weight, improve health, increase energy and even turn the clock back on appearance. If making the yogurt in a larger pot, using a perforated spoon or scoop to transfer it to the storage containers might suffice. Heating and holding milk at 82 C (180 F) for 20 minutes (or longer) denatures the milk proteins so that they bind and set together. Problem: There are only 100 million CFUs (live organisms) per tablet. Ive been looking through the ingredients and it has hydrogenated oil in it, it is well known that these managed substances are very harmful to our gut biome, also it does not say if the sweetener is plant based which will be fine, or the other, I must say these ingredients make me very hesitant and will not partake until I am reassured otherwise, can anyone help me out here because I would love to give this a try. Okayso its specifically the L. reuteri that needs the longer hours. Hold the milk at this temperature for 20 30 minutes. tablets crushed up. Did you add the tabs whole, or crush them first? Same for 180F. For the batches Ive made, between 24 and 36 hours, with the starter saved off at about 12hours. Were going to try Native Forest Simple. Could it have gotten stronger? Heres the product details page on their site for the USA product. Do not submerge equipmentin boilingwater. Commercial yogurts are usually loaded with residual sugars (not just lactose), and may or may not have live cultures by the time you consume them. Dr Davis who first came up with the idea of L Reuteri yogurt, himself has changed his recipe a number of times to try to create a more consistent outcome. Conventional yogurt-makers pre-heat because they typically start with a reduced fat milk and pre-heating improves the texture and mouthfeel of the end-result. I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. Most people do it right away, while the batch is still warm. If youre familiar with BioGaia Gastrus probiotic tablets, youll know how expensive they are! So adding more tabs is a waste of money, and definitely wont fix any instances of contamination by unwanted species. Ayogurt maker is apt to have the same myopic tunnel-vision temp range design as most of the not-so-smart-pots do. William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. and if so, what was the temp when the culture was added? 1) The Goal Setting Guide: Learn how to set goals and actually accomplish them within 90 days! https://cuttingedgecultures.com/lr-superfood/, Making L. reuteri yogurt with coconut milk, I was wrong: Young people SHOULD obtain L. reuteri. If your experience is based on commercial yogurts, thats one thing. L.reuteri is expected to ferment at temps up to 106F at least. Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. . A portion of your first jar of L. reuteri yogurt the mother batch - can then be used to re-inoculate your next jar of L.reuteri yogurt. Barb has overcome her own gut health issues through healthy eating. . I think that is your problem why dont you try making it again with a quart of coconut milk without sugar you can always add sweet drops once fermentation is done. I do check it, but I havent known what Im looking for. How did you perform the cool-down? Im not at all familiar with the details of LYTG, so cant say if it has overlooked any opportunities already incorporated into the Undoctored program. Because the most robust data were generated using the ATCC PTA 6475 strain of L. reuteri (and, to a lesser extent, the DSM 17938 strain), I have been confining my efforts to this strain. We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, . Do not stir the yogurt while it is warm or else is will not set in a perfect mass.15. While it is still warm or can it be done anytime.. Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar. ________ Blog Associate (click my user name for details). did you run a pasteurization cycle? But even on a pessimistic evolutionary view, MotherNature doesnt much care about us one way or the other once we reach about twice reproductive age. And still do 14 hours. Even though you may have been minding the temp, the bottom of that pot may have gotten hot enough to impair the culture. ________ Blog Associate (click my user name for details), Wow. If store-bought, half and half milk is available in your area, we recommend you follow Dr Davisoriginal method that does not heat the milk. Tracey Baca wrote: What should I look out for that implies failure?, re: Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times.. But what I came up with this morning really didnt look like the right thing!!! As it happens, I just had a batch finish this morning our last dairy batch for a while, and had not planned to consume the whey fraction. A similar separation of fat and liquid happened in our first experiment below. Had very good luck making my first batch with an Instant Pot Used 2 quarts of grassfed organic milk, a couple of teaspoons of inulin, and about 10 L.R. Theres more than one potential issue to untangle here: what yogurt? The lowest it will go to is 104. ________ Blog Associate (click for details). I take that to refer to the US version of the Biogaia Gastrus. Is the prebiotic fiber consumed by the probiotic bacteria? This is one of the most powerful sexual vitality boosters any man or woman can take period! You may well be right. can the 43C yogurt cycle be set to run for 18 to 48 hours? When a company patents a product doesnt that mean they had to change its original structure in some way in order to get the patent? After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. Linda S. wrote: Ive made this with coconut milk (full fat in the can).. And it just requires one extra, but significant, step that has traditionally been used in yogurt making. thats been in the fridge for 8 hours. Is that true? It makes a yogurt so firm you can slice it. re: I think the first batch I allowed to get too hot and likely killed the L. reuteri., re: Do you think the goat milk is the issue?. Is it normal for homemade yogurt to smell so bad when first made? Saliently, theres more live culture than transfat. One with the recommended 10 tablets and one with only 3 tablets. Although I experimented with re-inoculation years ago, I no longer recommend it. You may well be right. Help! I wonder if this is making me constipated. Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. Or what else would you suggest? I dont if there are any rules for this, but I have made a few batches that were a little over a gallon. Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? . Got it. are reporting the effects listed above. Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri In medium to large bowl, combine contents of 2 capsules, sugar or prebiotic fiber, and 2 tablespoons of half-and-half or other liquid. I considered using sugar, but ended up adding inulin and unmodified potato starch as extra substrate (2tbsp. An investigation has been opened on gaining insight on these questions. re: Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs., In the modern settler populations, there are various reasons for oxytocin decline, and the majority are non-ancestral. Sounds like that machine was optimized for just Joes yogurt recipe. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. Since Im about to try this, Id like to see whats to be learned here. So we start with L. reuteri ATCC PTA 6475 provided by the Swedish company, BioGaia, who has somehow locked this species up with patents (not sure how; I thought biological organisms were non-patentable).