* 1T of inulin * 10 crushed BioGaia Gastrus tablets. 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. Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? That way I can completely ignore it all day, while the oven stays at a steady 110F. 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. The product was about 10% yogurt and 90% liquid. I have followed the directions and am using a yogurt maker so I dont think temperature is the problem. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). He gave them a list of foods low on the glycemic index. What brand and model? People who consume 1/2 cup per day of this preparation (mixed with blueberries, strawberries, etc.) As you can see from that article, my personal process varies a bit. Just as ingesting prebiotic fibers increases bacterial counts in your intestines, so it goes in making yogurt, as well. Or you have been exposed to glyphosate that, while an herbicide, is also a potent antibiotic that kills off healthy microbial species. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. After sitting in the refrigerator, the curds dry out and become a semi-solid mass. I am having trouble getting my yogurt to be the right consistency. Since these Ingredients are listed in by-weight order, the bulk of the product (so to speak) is the isomalt, which is very likely metabolized entirely during the first ferment. In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. Since Im about to try this, Id like to see whats to be learned here. You might be the first to ask about the oil, so on we go. Bad move. 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). Dee wrote: Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation.. Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. What happens if the culture is inadvertently killed is not clear to me. Should I buy a Sous Vide or yogurt maker?. Im ingesting a lot more than a tbsp. 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). A friend referred me to this blog and Ive practiced making 1/2 gallon of yogurt. I want to use it because of the benefits associated with it but I am not sure if I should. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. I dont if there are any rules for this, but I have made a few batches that were a little over a gallon. Is the prebiotic fiber consumed by the probiotic bacteria? Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. Reuteri ATCC PTA 6375. Expand the Ingredients as needed to confirm: Ingredients Bulking agent (isomalt), L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475, fully hydrogenated vegetable oil (palm), flavour enhancer (ascorbic acid), mandarin flavoring and mint flavoring. You can consume some immediately, if you like it warm, of course. I bow to your better knowledge. And still do 14 hours. Do you think the goat milk is the issue? How does adding 10 to the batch affect the flavor of plain yogurt? The color does change a bit from the starting liquid, but is not an obvious yellow. Remove from the stove5. So I poured it off into a couple of ice cube trays, froze it, and plan to use it as starter for some coconut milk yogurt experiments. 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. b) Add 1/3 cup of L. reuteri yogurt or whey from a previous batch (frozen and defrosted may be used) to the slurry and mix in. PM me on FB if you want to discuss this more. To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. What did it look like before that (if known)? If the settings are inaccurate, you can probably still use it. Dr. Davis takes the time to answer questions, to share successful examples and suggest alternative paths that can support you in your . 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). Its really worth knowing how it behaves. Share your ideas, comments and photos at the end of this post :). Should I start over with a new batch? Didnt enjoy it, at all. 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. The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. 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) I needed to stop yogurt after 30 hours (needed to leave house unexpectedly for rest of day) but everything looked good poured off about 2 cups of liquid, which left behind yogurt that was soft but pretty much in one piece. Hillary Anderson wrote: You can set the temp and time for either 6 or 8 hrs.. 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. Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. Do you take some out after 12 hr to keep as your starter or do you just set some aside once its done? re: Then put it in the glass cups and put it in my yogurt maker for 8 hrs., That might simply have been too short an incubation time. I started a half-gallon batch of the Gastrus yogurt last night. Read more Verified Purchase Use for my L. Reuteri yogurt making. David wrote: See figure S7 of that research. Yes, but some of those pots are not calibrated very accurately. Did heat the milk firs.t and 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? Hi Bob: the yogurt maker does not have a pasteurization feature. Sorrymy additional info crossed your reply. It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. I say this because many years ago I got my Dad a yogurt maker that didnt work very well. Not sure whether those matter, but I have suspicion the UHT might raise incubation time. Would a tablespoon a day do it? Which is why Ive opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. First batches (from tabs) frequently look like that. Maybe my Instant Pot is malfunctioning and temp is too high now. 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. My mother had the same reaction and so does my daughter. Whenever I have to start over from tabs, by the way, I do exactly this, but for reasons of consistency, and not amendment avoidance. 11. What should I look out for that implies failure? The inulin will cause an inconsistent texture in the slurry. Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. Taxes and shipping calculated at checkout, Add description, images, menus and links to your mega menu, A column with no settings can be used as a spacer, Link to your collections, sales and even external links, Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Here are some tips for assessing success and troubleshooting problems. (In Australia Full Cream Milk is about 3.5% fat, and in the USA its known as 'whole milk' which is about 3.25% fat). It is our belief at Luvele that the combination of ingredients in BioGaias L Reuteri probiotic are not always equal from tablet to tablet. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). If it takes 10tabs for batch#1, and we use a modest saved-off portion as starter for all subsequent batches, perhaps adding 1tab every 5thbatch, we might get a years worth of yogurt for that$30. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. re: I needed to stop yogurt after 30 hours. Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. Im afraid we might be boring the other folks in this thread. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? I would love to see an analysis of this yogurt. The growth curve of L.reut vs. temp, like most probiotic bacteria, is a shape. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. Here is some of it sliced on a plate just to illustrate the consistency. I should be clear here that I am a total newbie to yogurt making and even yogurt consumption. An do you leave the lid on?. I stir in several drops of stevia at serving time anyway, which breaks up the curds. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6. (Our last flow cytometry run yielded a live count of 262 billion.) It is necessary topurchaseorganic milk to guarantee no antibiotics are present. Can I get an unflavored tablet/capsule? ________ Blog Associate (click my user name for details). Any advice is so appreciated. We do not consider this a concern as the whey can be poured out leaving thicker yogurt curd in the jar. What are the pros and cons of eating/drinking the whey? - I havent tried using the lid. Some claim that 24 hour yogurt can contain ~700 billion CFUs per cup. Its also not fully clear, in the case of this yogurt, whether the benefits seen are primarily due to CFU amplification, exogenous metabolite generation, or some combination thereof; and then, what an ideal portion size is. Sorry for all the newbie questions. I was really hoping for the yogurt maker to work. Black spots, and of course obvious mold growth. Dr.Davis has already reported that he tried the tablet directly with no apparent result (vs. consuming the yogurt, with prominent effect). And the tabs add a trivial number of CFUs compared to whats in even a tbsp of a prior batch of progurt. -Some method of maintaining mixture at 100 degrees F Yields: Around 4 one-half-cup servings Step 1: In medium saucepan, heat coconut milk to boiling, then remove Sauce Medium 252 Show detail Preview View more 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. 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 Then is was a dish of mushy small-curd cheese-likesomething. Valid question, but to set expectations, I doubt it. Any particular named program? Its hard to deny its worth getting into you! Hair grows maybe 1/2 inch monthly. Where just having some L.reuteri around is the key, I would think so. I whisk slowly to make a slurry before adding the rest of the liquid. 1 Litre of Wholemilk2 tablespoons pure organic inulin powder (or prebiotic powder of your choice)3 tablets ofBioGaia Gastrus, crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch. Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. 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. I made it in a Crockpot and woke a 4AM to put the finished product into the fridge. Many of them contain emulsifiers and other stuff that can potentially interfere with fermentation. 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. The WB / Undoctored program also advises avoidance of prebiotic fiber with unresolved SIBO. Thanks for any thoughts you might have. I have just put the whey into ice cube trays to save the cultures for the next time Im making yogurt. Dr. Daviss recipe calls for 10 crushed Biogaia tablets in one quart of half and half for his first batch. Every week Dr. William Davis meets online LIVE through a video chat to educate, support, and empower you to achieve your health goals, answer questions, share experiences and new lessons. Because the process of heating made such a vast improvement, we wondered if cream was required at all? The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. Verified Purchase. The thickness of this yogurt is evidence enough. These tablets have mint and citrus flavoring. His blog wheatbellyblog has been visited by millions of people. Adding any grains to the yogurt counteracts the benefits that might have been derived from the L.Reuteri 6475. then bring it down to 110, stir in the The Biogaia Gastrus tablets and inuline then put the pot in the oven with the light turn on an just let it go for 24h? Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. Their avenin protein is an analog of wheat gliadin. I have since read the Wheat Belly book and started that journey and am starting the Super Gut book now. Stay below 48hours in any case to avoid the latter. It made L.r. Dr. 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. Kathy Carlson wrote: using a new yogurt maker. re: I would like to participate in this L.reuteri experiment, but strongly suspect dairy as fuel for an auto-immune response., Dairy reactions broadly fall into several categories: lactose: largely metabolized whey: largely fractionates and could be discarded casein beta A1: use bovine A2 or non-bovine milk hormones: seek non-medicated herd, but we are talking about nursing female animals, after all, so theres a limit to what can be done about that ________ Blog Associate (click my user name for details). ________ Blog Associate (click my user name for details). But what I came up with this morning really didnt look like the right thing!!! 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. Ive made this with coconut mild (full fat in the can). Meet with Dr. Davis . Did the initial hearing to 180 and then waited until milk settled at 105.