Stir in remaining half-and-half or other liquid. Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? I do eat sauerkraut and pickles with no reactions, love those. It lasted over 10 days with just my ex-girlfriend and me eating it. That looks pretty darned delicious, Robert! Dont get too caught up on the precise temperature. These are two of the potential issues with dairy (specifically random North American bovine diary, presumed to be casein betaA1, which is provocative to some people). Since Im about to try this, Id like to see whats to be learned here. In Dr. Davis recipe there are three ingredients, prebiotic fiber starter tabs or 2 tablespoons of yogurt whey from previous batch in a quart of half-and-half or coconut milk. From our feedback, this method produces reliable results. each for gallon milk). My production batches dont have enough to bother with. 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. William Davis: People think of human bodies as being nothing more than human. 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. I was wondering if you could put a step by step on how you make your yogurt. Ive been using it. I used a yogurt maker and sous vide with good results. Yes & no. Thanks for getting back to me! Which is why I've opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. Saliently, theres more live culture than transfat. SIBO Yogurt - Dr. William Davis - Sports Nutrition World Sign in Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Saturday, March 26, 2022 Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Home Weight Loss SIBO Yogurt - Dr. William Davis Weight Loss I avoid using it, except where required, as it tend to congeal on the bottom. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. The thickness of this yogurt is evidence enough. Pour the slurry into the jar with the milk and whisk to incorporate. Heres an earlier variation: 2019-09-06: Making L. reuteri yogurt with coconut milk that is no longer the current recommendation and which illuminates the challenge of posting developmental recipes to the blog, as the older articles dont get updated. Thats probably a fine starter for a practice run. 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. Heres a pic of what a mostly-consumed pot looks like after it has been sitting in the fridge for 4 or 5 days. In general: because some of the strains being explored in the program express more bacteriocins than others, and might suppress the benefits of the other strain(s) present. We do not consider this a concern as the whey can be poured out leaving thicker yogurt curd in the jar. Yet Im in the process of straining it now. On the other hand, inulin has been trouble-free. In fact, in my Undoctored book, I stated that SIBO was uncommon. I also use 2 tbsp. The low temp just slows growth (but invites contamination). I didn't used to think so. Stay below 48hours in any case to avoid the latter. Apparently photobucket is having issues today. The WB / Undoctored program also advises avoidance of prebiotic fiber with unresolved SIBO. William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. I love this stuff. re: Potato starch was terrible. but helped). As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. 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. Not sure if theres anything in itnothing on the label. 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. In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. 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. ________ Blog Associate (click for details), Can I use only cream or has to be half and half? If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. Im still not clear if that includes the L.reuteri yogurt under discussion here. And how do those readings compare to any you had before trying the yogurt? What strategies are needed to maximize the yield from a box of Gastrus? I bought inulin, hoping that would work. I whisk slowly to make a slurry before adding the rest of the liquid. Can this pot be set to more than 8 hours? 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. But it sound so beneficial that it makes me wonder what to do. I am game but not sure what I am doing wrong. Place the yogurt in the fridge for at least 6 hours to set then enjoy. Just ask the Doc. I do get a lot of whey,. The counts are further increased by performing fermentation in the presence of prebiotic fibers. While it is still warm or can it be done anytime. Saving some as starter is a different matter, as sensory qualities dont matter, just viability of the L.reuteri bacteria. Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again. I am going to try fermenting longer and see what happens. I do check it, but I havent known what Im looking for. Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. I used my Instant Pot Ultra, with the custom setting. was added? This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. I just tasted it, it is fabulous. Ive found that with full fat cream and 1/2 & 1/2 I have successfully made yogurt. Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. My question is, what does this mean and is it good or bad? I have not observed any substantial health benefits by ingesting the tablets. Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times. I always heat the 1/2 gallon of milk (plus 1/2 cup of HWC), to 180F and hold it there for 10 minutes, before letting it cool down to 110F and fermenting for 14 hours. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. 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.. Its pretty quick, within the hour, sometimes even before I finish eating it. Which of these would be the suspect, if not both, isnt clear. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. 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. This yields a thicker Greek-style yogurt. Do you get a lot of whey? Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. . Can you suggest some starting details for me? This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. 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! Or perhaps you took a courseor 5of antibiotics for ear infections as a kid. I use an extra large coffee filter and drain it for 5-8 hours, depending on how thick you want it, reserving the whey which I add back if I want it more creamy. The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? It completely separated into curds & whey. Verified Purchase. 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). Including this step before adding the probiotic bacteria and prebiotic powder made a profound difference to the structure and texture of our L. reuteri yogurt. Thanks for your wonderful help. Stir until well-mixed. (Just Google BioGaia Gastrus to find a retailer.) 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. Whitney Benefield wrote: I am having trouble getting my yogurt to be the right consistency., re: starter culture from Cultured Food Life by Cutting Edge Cultures. It appears that the lactose is lower in heavy cream vs. H&H or full-fat milk. Did the initial hearing to 180 and then waited until milk settled at 105. 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. re: I do eat sauerkraut and pickles with no reactions, love those.. This discovery is quite new.. That doesnt seem to be the question you are asking about.. All declined an invitation to taste. Has anyone noticed this effect? You can consume some immediately, if you like it warm, of course. Putting oats in this yogurt would be analogous to putting a hemlock dressing on your salad. 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. As it happens, Coagulans & Reuteri do coexist in the SIBO yogurt blend, for which a bargain temperature has been worked out, and relative population drift over a very few generations is not thought to be an issue. 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? What is causing this? MasteringDr William Davisshomemade yogurt made with the probioticLactobacillus Reuterihas been no easy feat. I have since read the Wheat Belly book and started that journey and am starting the Super Gut book now. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. OV uses milk from so many different sources. I am chilling the last batch to see if it thickens. Is the prebiotic fiber consumed by the probiotic bacteria? Ill probably put together an FAQ on it in a couple of weeks. Ingredients: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat's milk/cream, sheep's milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon) 10 tablets of BioGaia Gastrus (available on Amazon), crushed Method: This is recent, still being enhanced, and is not in any of the books to date. Do not submerge equipmentin boilingwater. Can you suggest some starting details for me? that does not heat the milk. Share your ideas, comments and photos at the end of this post :). The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. ________ Blog Associate (click my user name for details). Maybe I just need to regroup and purchase the tablets. Dee stated, That looks pretty darned delicious, Robert! re: Do you need to separate with a cheese cloth or coffee filter?. Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. See figure S7 of that research (the darker bar is the 6475 strain). I assumed that it was due to cross contamination, I then started sterilizing my tools and now my yogurt just doesnt form at all. An do you leave the lid on? ________ Blog Associate (click my user name for details). One of the challenges with coconut milk/cream-based recipes is that these dairy substitutes dont contain enough simple carbohydrate for the bacteria to metabolize to the desired degree. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. 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). do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? 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. Thats a heck of a statement! Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. You may well be right. Add the inulin powderto the small bowl of milk andmix to form a slurry. The yogurt is also really nice/tasty/smooth though it did take a few . 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. As the Undoctored experience with both small intestinal bacterial overgrowth, SIBO, and our Lactobacillus reuteri yogurt grow, we are learning new lessons about the interaction between the two.. Recall that SIBO is a peculiar but exceptionally common situation in which unhealthy bacterial species such as E. coli, Shigella, Campylobacter, and Pseudomonas have proliferated, then ascended from . Can I just pour it out? As it seems youve made a few batches of yogurt here have you experienced the anorexigenic effect after eating this specific L Reuteri strain of Biogaia Gastrus yogurt? 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. All the hits I got were about the whey, which is usually discarded, having potential as a biofuel. 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). These strains may just be slower metabolizers. Your hair is getting thicker after a month or two? Ive been discussing this idea of making yogurt by starting with a specific strain of Lactobacillus reuteri ATCC PTA 6475, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. Tiffany wrote: These tablets have mint and citrus flavoring. re: Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again.. Ive been using 24-36 for dairy-based Gastrus yogurt. I dont know what you mean by 10 probiotics.. In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? Again, we made 2 batches. Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. We have made conventional yogurt with their milk previously. Bob, Thanks for replying so quickly. Do this by boiling a kettle and carefully pouring the hot water over the equipment. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. If you choose a pasteurized dairy product, there is no need for pre-heating. I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. The only noticeable difference was the jar with 3 tablets formed a pocket of whey separation. re: I have since read the Wheat Belly book, Was that the original 2011 book, or the 2019 Revised & Expanded? Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. (and in what month, to be delivered to what region). And is all that runny liquid normal? So lets list some of the tripping points to help avoid ending up with a liquid mess that fails to yield all the wonderful benefits of this microbe when restored to your microbiome. . Would appreciate help. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. Here is some of it sliced on a plate just to illustrate the consistency. Dr. And youre sure that these are live-culture fermented foods? It does not appear so, short of ordering isolated Lactobacillus reuteri ATCC PTA 6475 as research material (and I havent researched how that would be done). We have a different brand, but the Boil function appears to apply rapid high heat. The growth curve of L.reut vs. temp, like most probiotic bacteria, is a shape. Luvele machine, set at 40 degrees Celsius. Some people even heat their materials, e.g., in the oven, to kill any contaminants. Very odd. The product was about 10% yogurt and 90% liquid. See response to a separate question of yours on this thread. 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. 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..