Starting from tablets also has the challenge that its actually not all that many CFUs. 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). Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains.". re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. The recipe posted does not include a lot of lore that first time yogurt makers might need. Any particular named program? . That amount has never concerned me personally, and may be less than naturally-occurring TF in things like eggs. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. My earlier link has an extended trouble-shooting checklist. Thanks again for your response. If making the yogurt on some other base, like coconut milk, there would of course be no whey. 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. Do you have any suggestions? Lactobacillus reuteri from the whey strained from each previous batch. [not UHT], Also, does that OV milk have anything in it other than milk? Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. We have been consuming both as well. (We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.) And then, a prompt reaction tends to suggest that youve got a dysbiosis. What should I look out for that implies failure? I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. Dr. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the " Wheat Belly" series, " Undoctored," as well as his newest book " Super Gut." We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma Is it a preference? How did you perform the cool-down? Daniel Sherman wrote: Did heat the milk firs.t. And this yogurt is so much richer and better tasting than products you buy in grocery stores. yogurt, but the results were entirely unsatisfactory. ________ Blog Associate (click my user name for details). by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. I used 1 tablespoon of sugar also. It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. 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). The usual glycemic impact of oats would be blunted here, but the other hazards remain. I whisk slowly to make a slurry before adding the rest of the liquid. 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). 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. I dont know what you mean by 10 probiotics.. Saved yogurt can be used as starter for the next batch. Their business arrangement with Biogaia may preclude it. Thanks Bob. Initial batches do, but in my routine, most of such a batch ends up in ice cube trays for use as future starter. re: The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven., Its worth mentioning that this would be a traditional 100W incandescent (Edison) bulb, which are getting hard to find. So I have been amplifying bacterial counts by making yogurt. This "yogurt" fermented with two unconventional strains of Lactobacillus reuteri achieve effects that include: Smoothing of skin wrinkles due to an explosion of dermal collagen Accelerated healing, cutting healing time in almost half How does adding 10 to the batch affect the flavor of plain yogurt?? Ive also been reinoculating with one crushed tablet every 5th batch done from starter, which may prove to not be necessary. And because people have done it by mistake, dont use a commercial yogurt as the substrate. I do get a lot of whey,. Con: Its insulinotrophic (provokes insulin). Bob, Thanks for replying so quickly. We recommend using a double boiler pot filled with boiling water. In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. (Available on Stitcher, Podchaser, Spotify, Amazon Music, iHeart Radio, and Podcast Addict. Such a response is a presumptive test for SIBO: The Prebiotic Fiber Test An adverse response says almost nothing about any given prebiotic fiber. Put in machinepulled off cup after 12 hours [kinda resembled slightly thickened milk at that point] and let the machine go for another 12 hours. Turn off the oven; repeat every 4-6 hoursnot precise, but it works fine when using dairy for fermentation. It appears that even a modest portion of saved starter has a massive number of CFUs. It lasted over 10 days with just my ex-girlfriend and me eating it. Could it have gotten stronger? re: Luvele machine, set at 40 degrees Celsius., re: One quart Organic Valley whole milk, pasteurized + homogenized. 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). re: the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt?, For the first batch, which probably needs to be one gallon or less (due to the relatively low CFU counts in these tablets). 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. Or what else would you suggest? We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. 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. I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. The only reason I am doing this is for the health benefits brought about by the 6475, so I add a couple crushed tablets with every subsequent batch just to make sure the 6475 strain is maintained. It appears that its ultra-pasteurized and has VitaminD3 added. Kirkinportland wrote: My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours?, Answered where asked earlier. I crushed the tablets and combined with inulin, then set aside. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. I started a half-gallon batch of the Gastrus yogurt last night. He is Medical Director and . For consumption: implying that you wouldnt use arbitrary blends as starter for future batches, for a number of reasons. Sam A wrote: Ive ordered off of iHerb and I went through a few batches., re: A lot of time the yogurt separated and looked like this. Should I try and stop the yogurt maker before I see that clear separation? Once opened, they are considered safe to consume for one to two weeks, with some degradation in sensory quality after the first week. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Things have been going very well and I appreciate all I have learned so far! 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? Ive found that with full fat cream and 1/2 & 1/2 I have successfully made yogurt. Were any other inflammation, immune or infection markers checked? My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours? The CEC Yogurt Plus starter? I am game but not sure what I am doing wrong. A 100W equivalent LED bulb wont do, at all. I want to use it because of the benefits associated with it but I am not sure if I should. . re: I do eat sauerkraut and pickles with no reactions, love those.. Even it I dont have the winning solution yet, I can take the inulin. So 10 tablets is going to be less than 2.3g of the oil, and (assuming a cup serving) is then diluted across 12portions of 1st-batch progurt. David wrote: See figure S7 of that research. I used a yogurt maker and sous vide with good results. Well see. 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. ________ Blog Associate (click my user name for details). Oats are commonly cross-contaminated with actual wheat gluten (due to shared harvesting, transport, storage and processing equipment). batches to 48h, and accidentally to 54h, so the recipe is tolerant of over-time. You may well be right. I used the CEC LR Superfood Starter which can be found here: https://cuttingedgecultures.com/lr-superfood/ The recipe I used is included with the culture, but is the same recipe that Dr. Davis uses. They just say to avoid yogurt. What strategies are needed to maximize the yield from a box of Gastrus? Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. Barb has overcome her own gut health issues through healthy eating. Since Im about to try this, Id like to see whats to be learned here. 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. 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. Check the container Nutrition Facts. Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. re: Both my wife and I have noticed our hair getting thicker, Neat. While it is still warm or can it be done anytime.. See figure S7 of that research (the darker bar is the 6475 strain). CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. Should I start over with a new batch? ________ Blog Associate (click for details), Ive ordered off of iHerb and I went through a few batches. -Allan, THats amazing! 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. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? The jar on the right was not heated - the end product curdled, expanded in the jarand producedan unusual amount of whey separation at the bottom. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. Didnt enjoy it, at all. After 24 hours the timer will go off.13. You can set the temp and time for either 6 or 8 hrs. Then refrigerated. 9. I do cover the pot, though, with one thin layer of saran wrap. Do make sure the coconut milk contains only coconut (and perhaps water). Weve arrived at the 1/2-cup dose by trial and error, as judged by the anorexigenic effect that results when oxytocin levels increase. Strain specificity can be a crucial factor. If youre familiar with BioGaia Gastrus probiotic tablets, youll know how expensive they are! That data has been referenced in other yogurt threads here, and discussed on the subscription forum. An investigation has been opened on gaining insight on these questions. If the settings are inaccurate, you can probably still use it. Weve been consuming both.. 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. Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? Was 108-109 at that point. 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). Or that methods such as prolonged fermentation are unnecessary. At what point do stray environmental microbes spoil the culture? re: Potato starch was terrible. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. Can I get an unflavored tablet/capsule? Then put it in the glass cups and put it in my yogurt maker for 8 hrs. You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water. Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. Rebecca Kennedy wrote: I vaguely recall Dr Davis addressing breast cancer & the yogurt., You recall correctly: 2018-06: Who should NOT do the L. reuteri yogurt? (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.) Do you get a lot of whey? 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends. He asked them to eat those. I bought inulin, hoping that would work., What was the problem with the potato starch? ________ Blog Associate (click for details), Im vegan so no dairy. Dr Daviss original methodspecified 10 probiotic (BioGaia Gastrus) tablets be used to inoculate milk into yogurt. It could be intermittent diarrhea. The deleterious effects of oats are nearly as bad as wheat. After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. We have extra Gastrus standing by, just in case. Luvele machine, set at 40 degrees Celsius. Do not submerge equipmentin boilingwater. In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker from Mercola), stays at 43 degree centigrade)- twice and it is totally liquid. was added? 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. A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. It was quite tasty not too tangy Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. I have followed the directions and am using a yogurt maker so I dont think temperature is the problem. I am going to attempt making the yogurt today, I want to use my stove light the way you do it. Yep. So I guess Im coming at this from a different direction! Id like to know if it is OK to combine the two yogurts in the same container for refrigeration? I dont understand the 24-36 hours mentioned here. Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt Abel James 50.1K subscribers Subscribe 549 17K views 1 year ago Fat-Burning Man Show What if you could dramatically. Do cover your yogurt lightly during fermentation to minimize fungal contamination, e.g., plastic wrap or a loosely-fitting lid. If you choose a pasteurized dairy product, there is no need for pre-heating. I crushed the Gaia tabs with mortar and pestle. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. 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. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. This is one of the most powerful sexual vitality boosters any man or woman can take period! Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes. Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. 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). Its really worth knowing how it behaves. This yields a thicker Greek-style yogurt. Thanks for the report, and thanks also for bringing up, re: but a blood test showed my red blood cells a bit out of whack. ________ 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. L.reuteri is expected to ferment at temps up to 106F at least. 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. Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home. [options are 36, 38 or 40 C] One quart Organic Valley whole milk, pasteurized + homogenized. Thats a heck of a statement! 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 started doing that (instead of the lid) because the lid adds almost 2 of height to the pot, creating some clearance issues in my fridge. Stir in remaining half-and-half or other liquid. Yours looks good. Therefore, this it really a food hacking exercise that can result in inconsistent outcomes. Ive been making this 1/2 gallon at a time. I freaked out that maybe the boil cycle hadnt killed off some other microbe that had been allowed to multiply rampantly or something. In the Wheat Belly / Undoctored program context, however, is doesnt very much matter, as the prebiotic is considered beneficial, and the small amount that might be left unfermented in a portion of yogurt would make no real contribution to the 20grams/day we deliberately endeavor to consume. What brand/product of coconut milk did you use? After further experimentation, the Luvele test kitchen has found a method thatresults in a creamy, consistent yogurt that tastes great. Dont pre-heat. You could start with a coconut milk based yogurt, and if theres no adverse reaction, use some starter saved from it for a dairy version trial. We routinely refrigerate the finished product, so as to slow/stop the reaction. ________ Blog Associate (click for details). 11. While you may still obtain the oxytocin-provoking effect, you lose. . Place the yogurt in the fridge for at least 6 hours to set then enjoy. ________ Blog Associate (click my user name for details). I assumed that it was due to cross contamination, I then started sterilizing my tools and now my yogurt just doesnt form at all. It is also possible to freeze a portion of yogurt or whey and use at a later time. We run one anyway. You can build REAL momentum and achieve spectacular results for your clients, patients, and community: Substantial weight loss Lower blood sugarsmany type 2 diabetics become non-diabetics It cures my daughter and husband's GI leaky gut problems along with aloe juice diluted as a drink and/or L Glutamine supplements. I just started our first L.reuteri yogurt batch using thawed-out frozen goat milk taken from our Dwarf Nigerians last year, so I dont yet know what to predict. In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. Greek yogurt because the whey contains the good bacteria., Could you post a link for that? It was so thick that it was almost pointless to strain it for the excess whey. The flavor, to me, is reminiscent of cream cheese. You can consume some immediately, if you like it warm, of course. re: Do you refrigerate it at any point?. Also add a daily probiotic supplement such as Synbiotic 365 ( Buy from UnitedNaturals.com, $45 ) or BioGaia Gastrus tablets ( Buy from Everidis.com, $28.99 ). Ive tried it once, and considered the result a fail, possibly due to either/both of: 1. Had there been some odd colorations (e.g. Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. Not sure whether those matter, but I have suspicion the UHT might raise incubation time. (Our last flow cytometry run yielded a live count of 262 billion.) John M stated, Thank you for your 2 cents worth. Not sure what to do. Ive been using 24-36 for dairy-based Gastrus yogurt. 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). as amended: 2018-11: I was wrong: Young people SHOULD obtain L. reuteri, re: Can someone clarify if the yogurt is recommended for a BC survivor?, Was it ER+ BC? ________ Blog Associate (click my user name for details). Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. Hi Bob: the yogurt maker does not have a pasteurization feature. Did you happen to run a water-only test batch and check the actual temp with a probe thermometer? Then add the remaining liquid and stir. Dr. Davis: It could be something as common as gas, excessive gas, bloating, irritable bowel syndrome. Pour the milk into a large clean saucepan.2. 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. Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. When I said, I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water., What I should have said was, I recommend you fill it up with water, set it on 110F, let it sit for 1/2 an hour, and measure the temp of the water.. You might be the first person to ask on any of the blogs, or in the subscription forum. Yet Im in the process of straining it now. Jan 22, 2022 - If you wish to avoid dairy products yet obtain all the magnificent benefits of our L reuteri yogurt, here is how to make the yogurt with coconut milk. every 3 hours at 100 degrees F. Fermenting for 36 hours therefore permits 12 doublings, rather than the single doubling permitted by brief conventional fermentation. ________ Blog Associate (click my user name for details). To ensure the yogurt stays abundant with the L. reuteri strains, and not a breeding ground for other, unwanted bacteria, we recommend starting a fresh mother batch after 4-5 re-inoculations. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. Yes, Im right (in this case, at least) because all I am doing is relaying one of the basic fundamentals of Wheat Belly. ________ Blog Associate (click my user name for details). Thats a pasteurization cycle, and might be optional when using base liquids (milk, cream, H&H) that are already pasteurized. Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic As Recommended by Dr William Davis Super Gut, MD Cultured Dairy Low and Slow Yogurt Lactobacillus : Grocery & Gourmet Food Grocery & Gourmet Food Dairy, Eggs & Plant-Based Alternatives Dairy & Plant-Based Yogurt Kefir One-time purchase: $52.99 ($189.25 / Ounce) 1. Yes, but some of those pots are not calibrated very accurately. In our aim to replicate half and half milk, we considered non-whipping pouring cream (with a lower fat content), a better addition to milk. 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. This is recent, still being enhanced, and is not in any of the books to date. They do not need to be considered permanent guests. re: I assumed that it was due to cross contamination,. Any help would be great. what brand of milk, cream or half&half? Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. Thanks for any thoughts you might have. Some people even heat their materials, e.g., in the oven, to kill any contaminants. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). To Maura: If your instant pot doesnt get it up to 180 you can set it on saute to get it to 180 but be sure to whisk it during and always right before taking the temp because it does get hotter on the bottom. For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! July 3, 2019 By Dr. William Davis. Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel . ________ Blog Associate (click for details). We empathise with your failed attempts because weve had plenty along the way too. re: someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt, Weve got lots of folks experimenting, and reporting both in the blogs and on the subscription forum. It might contain more residual casein than the yogurt fraction. ________ Blog Associate (click my user name for details), The talk is letting it sit in an oven with temps of 110 degrees. Let me rephrase that, then. .) Tasty, too. For many people, just following the gut flora cultivation strategy in Wheat Belly Total Health, or the newer Undoctored, can clear it up. Any advice is so appreciated. 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.