not much at first, but then as the pot cools and the yogurt sits in the fridge, they whey tends to drain from the main body of the yogurt. 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.. I didn't used to think so. Whenever I have to start over from tabs, by the way, I do exactly this, but for reasons of consistency, and not amendment avoidance. Dont know yet. ________ Blog Associate (click my user name for details). In medium to large bowl, combine contents of 2 capsules, sugar or prebiotic fiber, and 2 tablespoons of half-and-half or other liquid. That got me thinking more about fermentation substrate and I found the above research this morning. The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billiona considerable jump. Wont buy UHT anything. re: Maybe my Instant Pot is malfunctioning and temp is too high now., That would be relatively easy to check with a pot of water and a digital probe thermometer, re: Should I buy a Sous Vide or yogurt maker?, A sous vide would likely provide a full range of target temperature controls, currently from 97-122F for the exploratory progurts. It is our belief at Luvele that the combination of ingredients in BioGaias L Reuteri probiotic are not always equal from tablet to tablet. I made it in a Crockpot and woke a 4AM to put the finished product into the fridge. Also, some devices are pre-set for yogurt making but are set too high; if the device heats to 112 degrees F, for instance, it will kill, Do store your yogurt in the refrigerator where it is generally fine for up to 4 weeks. Ive made too much curds & whey for my liking. It is possible they contribute to the unreliability / inconsistent results. Ive been making this 1/2 gallon at a time. Greek yogurt because the whey contains the good bacteria. I am chilling the last batch to see if it thickens. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. Aside from one notable incident where I put a towel around my yogurt in the oven and then turned it on and forgot about it (do not do this, folks!) ________ Blog Associate (click for details). . http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20on%20red%20plate%2001a_zpsnoe8ktvj.jpg. The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. ________ Blog Associate (click my user name for details). Dr. William Davis, DIY Healthcare: How To Get Off Statins 264K views5 years ago The Four Dangers of Stopping a Statin Drug 210K views3 years ago Secrets Hidden in Your Resting Heart Rate 136K. Effectively, if true, what is being ultimately suggested here is that a home made yogurt can fix a great deal of the obesity in the entire world! Even though you may have been minding the temp, the bottom of that pot may have gotten hot enough to impair the culture. re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. Place the cover lid on top. Yes, but likely less so in short ferments, and more so in longer ferments. Use any source of heat that emits 6,000 joules of energy per minute. Sounds like that machine was optimized for just Joes yogurt recipe. Ferment longer than 36 hours and the rate of microbial death begins to exceed the numbers obtained via doublings (likely due to competition for resources) and you can actually obtain, Do verify the temperature of whatever device you are using to maintain the fermenting temperature, as not all devices are accurate. So the coconut recipes in development have lately been adding actual sucrose (table sugar; glucose+fructose). I have had a lot of success. Thanks for getting back to me! Do you take some out after 12 hr to keep as your starter or do you just set some aside once its done? Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? Which is why I've opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. We empathise with your failed attempts because weve had plenty along the way too. re: The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box., True enough, but run the numbers on how many batches can be made from 30 tablets, if using saved-off yogurt as starter. The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? I wonder if I could tolerate this? July 3, 2019 By Dr. William Davis. Some people even heat their materials, e.g., in the oven, to kill any contaminants. This, of course, assumes the oven leaks the correct amount of joules to maintain the interior of the oven at 110 degrees F. For smaller batches (one loaf-sized pan) I have calibrated a cheapo toaster oven that will keep the fermenting mixture right at 110 degrees. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. It appears that even a modest portion of saved starter has a massive number of CFUs. The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. Dr. William or Bill Davis is a cardiologist, a New York Times #1 bestselling author of the Wheat Belly book series and is the Medical Director and founder of the Undoctored program including the Undoctored Inner Circle, where he helps individuals take back control of their gut, health and lifestyle. 6. We routinely refrigerate the finished product, so as to slow/stop the reaction. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). 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. Biogaia may also only have tested doses to clinical effect for a specific benefit (that might not include oxytocin provocation, bacteriocins, etc). That doesnt seem to be the question you are asking about.. 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. Seems like I might need to ferment longer. 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. I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water. We bought a sous vide unit for precise temperature, ferment for 36 hours, started with gastrus tablets, then used some yogurt from current batch for next batch, use the inulin you recommended and half and half with no other ingredients. There is no harm leaving it in. What happens if the culture is inadvertently killed is not clear to me. 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. Half and half is a blend ofequal parts whole milk and light cream. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. Apparently there are several variations on how to make this yogurt. Keep in mind that the point of the recipes is the CFUs, and not yogurt perse. Dr. William Davis is a leading authority on L reuterii yogurt and its many health benefits, and his yogurt recipe is the perfect way to get started! A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. Use the digital control panel to set the temperature to 36C and the time to 24-hours and then press confirm to begin incubation.12. I didnt notice this at first. The lack of CFU info in particular doesnt allow me to even guess on the likelihood of first batch syndrome. If the settings are inaccurate, you can probably still use it. The usual glycemic impact of oats would be blunted here, but the other hazards remain. I vaguely recall Dr Davis addressing breast cancer & the yogurt. Ive tried making this x2 with no success. On the other hand, if the advice were (and is not) to get high CFUs of L.r. ________ Blog Associate (click for details). An do you leave the lid on? I should be clear here that I am a total newbie to yogurt making and even yogurt consumption. Yours looks good. It might be some reaction, not by your immune system, but by your current uninvited gut flora, to either the live culture and/or their metabolites. From our feedback, this method produces reliable results. 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. (Just Google BioGaia Gastrus to find a retailer.) An investigation has been opened on gaining insight on these questions. I used full fat 4% whole fat Chobani Greek yogurt as my starter. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. Making our Lactobacillus reuteri yogurt should be easy and require very little effort. 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. Lisa Killingsworth wrote: Id like to know if it is OK to combine the two yogurts in the same container for refrigeration?. In a well matured batch of this yogurt, there is expected to be ample probiotic, and minimal prebiotic. TranscendingMS 131 subscribers Subscribe 8.3K views 7 months ago In this video we will make Dr William Davis yogurt in real time. Sam A wrote: 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., Where did you order it from? 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? 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). Not sure what to do. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. How does adding 10 to the batch affect the flavor of plain yogurt?? Is that true? (We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.) re: separated into a LOT of whey with a little not-great-looking yogurt on top., If you want to explore that: . While I wander off and make inquiries on that, let me get more insight on the context, The possible benefits of these exploratory yogurts rest on a foundation of the core program, which is challenging to do on a vegan diet. The anorexigenic effect of a yogurt made with the Gastrus strain of L. Reuteri cultures is a very bold statement. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6. ________ Blog Associate (click my user name for details). And, if you join the discussions in our Undoctored Inner Circle website, you can add a number of other interesting fermentation projects that achieve effects such as shrinking your waist, deepening sleep, heightening your immune response, accelerating recovery after strenuous exercise, and reducing arthritis pain. I rotate making 1 qt. Has anyone noticed this effect? I dont if there are any rules for this, but I have made a few batches that were a little over a gallon. Jo-Anne stated: One last question do you put the pot that you showed us in the picture of your yogurt in the stove? Meet with Dr. Davis . 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). See figure S7 of that research (the darker bar is the 6475 strain). Should I have just taken 1/4 cup of this runny mushy goop and tried to make a whole new batch from that? ________ Blog Associate (click my user name for details). Do choose dairy with no added ingredients, i.e., no added gellan gum, xanthan gum, carrageenan, etc. Perfect yogurt. Here is a summary on the Lactobacillus reuteri yogurt that I have been talking about over several blog posts, all put together for ease. If it does concern you, the oil can easily be driven to nil. Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times. inulin, and 2 BG crushed tablets. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. They of course can also contain all sorts of other junk preservatives, colorants, flavorants, artificial sweeteners, any of which would be suspect in a reaction. Both my wife and I have noticed our hair getting thicker which is great but a blood test showed my red blood cells a bit out of whack. But this is how I did it: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goats milk/cream, sheeps milk/cream) 2 tablespoons inulin (or unmodified potato starch or other prebiotic) 10 tablets of BioGaia Gastrus, crushed. First time: Organic cane sugar Inulin 2 can coconut milk BioGastrus tablets crushed Ferment 36 hours Pure liquid, awful smell, afraid to taste, 2 cans coconut cream 1can coconut milk Inulin Organic cane sugar BioGastrus tablets Ferment 30 hours. I wonder if this is making me constipated. Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. re: I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110.. can the 43C yogurt cycle be set to run for 18 to 48 hours? Yep. Do not stir the yogurt while it is warm or else is will not set in a perfect mass.15. Im a bit concerned that we could see a BGY fad explode, resulting in severe shortages of this probiotic (and who knows what response from Biogaia). With respect to what you have on hand, you could try the twin sauce dish trick to see if theres life as we know it. batches to 48h, and accidentally to 54h, so the recipe is tolerant of over-time. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. re: I have since read the Wheat Belly book, Was that the original 2011 book, or the 2019 Revised & Expanded? We do not consider this a concern as the whey can be poured out leaving thicker yogurt curd in the jar. Just yours, or was only yours tested? And our result with that is about half yogurt that is thick enough to not pass through a wire mesh strainer, and about half a creamy liquid (presumed to be whey) that does pass. re: The top of the yogurt grew a pink bacteria and smelled.. Were going to try Native Forest Simple. Yes, just one qt total base. I have followed the directions and am using a yogurt maker so I dont think temperature is the problem. Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. Hold the milk at this temperature for 20 30 minutes. Those proportions look correct to me, but Im no expert at this. Any insight would be greatly appreciated! The other two are lactose (which is expected to be nil, due to the fermentation), and hormones (including natural, and on that, Ive no guesses as to fermentation effects). David wrote: See figure S7 of that research. What brand and model? Their avenin protein is an analog of wheat gliadin. Because our experiments produced thick textured, tart tastingyogurt we are confident that bacterial fermentation occurred however, without clinical trials on the yogurt, accurate CFU counts are unknown. Do this by boiling a kettle and carefully pouring the hot water over the equipment. as this will cause too much separation into curds and whey. re: Both my wife and I have noticed our hair getting thicker, Neat. Kathy Carlson wrote: using a new yogurt maker. . In addition to this, the little bit of evaporation and concentration that occurs during the extended heating helps to improve the texture. Yet Im in the process of straining it now. If you choose a pasteurized dairy product, there is no need for pre-heating. My impression is that volume of the resulting product is slightly higher than the starting amount + starter, as theres usually more than I expect in the brew pot after filling the final storage jars. I am going to get some inulin. I ordered the LR Superfood and L.Gasseri Superfood starters from Culture Food Life, and the instructions that come with the starters say to ferment both at 100 degrees. 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 . That data has been referenced in other yogurt threads here, and discussed on the subscription forum. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. It may be a while before we have a predictable picture on that. I made a batch and since Im the only one who is eating it, it might last several days. The method is below. re: Also, what does contamination look or smell like?, Pink or orange spots. Ive made this with coconut mild (full fat in the can). Depending on themilk you used, your yogurt may have a thin layer of cream on top. Their growth rate appears to taper off dramatically above about 106F, and 106 is only suggested as a trade-off temp for the SIBO blend recipe. Or perhaps you took a courseor 5of antibiotics for ear infections as a kid. Assuming the finished product was refrigerated, it seems unlikely. To keep the strains in abundance, some customers suggest adding 1 crushed probiotic tablet with the third of a cup L. reuteri yogurt or whey. ________ Blog Associate (click my user name for details). This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. There was a lot of good information in it but the focus was too much on SIBO and SIFO, and that wasn't clear until I started to red it. And what was the temp when the L.r. Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. Dr. Davis mentioned in his post that people eating the yogurt have reported a number of benefits: smoother skin (including fewer wrinkles), increased muscle mass, a rise in testosterone, weight loss, etc. Would a tablespoon a day do it? Pour the slurry into the jar with the milk and whisk to incorporate. Remove from the stove5. Gather all your. Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. It could mean that you have adverse microbes higher in the intestinal tract than they are supposed to be, and they arent happy about what youre eating. Just looked at the batch of yogurt [?] It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. Our customers confirmed that our homemade half and half looked different to yogurt made with store bought half and half milk. Iset the inner pot into a cold water bath in the sink to cool it off rapidly. Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. Defiant Health Radio with Dr. William Davis William Davis, MD Health & Fitness 4.9 48 Ratings . Its pretty quick, within the hour,. re: then used yogurt setting at normal temperature, which tests at about 105 degrees Would it hurt to go to low, which seems to be about 95 degrees?. And this yogurt is so much richer and better tasting than products you buy in grocery stores. 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. [not UHT], Also, does that OV milk have anything in it other than milk? re: 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). re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. Okayso its specifically the L. reuteri that needs the longer hours. ________ Blog Associate (click for details). Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. Elements that might have the most bearing on gut motility would include: grain free, magnesium restoration, daily prebiotic fiber, and ample hydration. 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.. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. Thats a pasteurization cycle, and might be optional when using base liquids (milk, cream, H&H) that are already pasteurized. I have made well over 100 batches without a single failure, so I know that you can do it, too. Problem: There are only 100 million CFUs (live organisms) per tablet. Then add the remaining liquid and stir. Did the initial hearing to 180 and then waited until milk settled at 105. I whisk slowly to make a slurry before adding the rest of the liquid. Any thoughts on what Im doing wrong? (Our last flow cytometry run yielded a live count of 262 billion.) Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation. Simple and convenient, but precise. April 13, 2018 Bob Niland April 14, 2018 April 20, 2018 April 20, 2018 Sorrymy additional info crossed your reply. Key Topics Discussed: 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. People who consume 1/2 cup per day of this preparation (mixed with blueberries, strawberries, etc.) does it offer a pasteurization cycle? We used unhomogenised organic milk. .) Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. It was so thick that it was almost pointless to strain it for the excess whey. Read more Verified Purchase Use for my L. Reuteri yogurt making. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. And youre sure that these are live-culture fermented foods? What did it look like before that (if known)? 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 :(, mrojas_76 wrote: Can I use only cream or has to be half and half?. But frankly, when I cant find suitable H&H, Ijust use half cream + half milk. Yes, but some of those pots are not calibrated very accurately. This strain of probiotic sounds miraculous and I really want to try it, especially for the oxytocin effect, but this experiment was a total fail on my part. EVER. Want to boost the libido, sexual performance, and orgasmic inte. The thickness of this yogurt is evidence enough. what brand of milk, cream or half&half? After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. Starting from tablets also has the challenge that its actually not all that many CFUs. When you try the L.reuteri yogurt, the goal is to have only the strains found in the Gastrus tablets. Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. ________ Blog Associate (click for details), Ive ordered off of iHerb and I went through a few batches. Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. This is recent, still being enhanced, and is not in any of the books to date. 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. re: Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter., It can be saved indefinitely for starter use by freezing, and ice-cube form might be ideal, as one cube starts one quart. It can be a challenge to hold the milk at a high temperature for so long. Ive made maybe 12 batches of the stuff with varying degrees of success. [not UHT] I heated to 180 degrees F, cooled to 110 degrees F. Then added small amount of cooled milk to slurry of 10 crushed Bio gastrus tabs with 1 Tbsp Inulin. Thats a heck of a statement! Did you happen to run a water-only test batch and check the actual temp with a probe thermometer? 1) The Goal Setting Guide: Learn how to set goals and actually accomplish them within 90 days! re: I needed to stop yogurt after 30 hours. Have We Discovered the Fountain of Youth?
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