At what point do stray environmental microbes spoil the culture? Share your ideas, comments and photos at the end of this post :). He is also author of the new Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor. My machine cant handle the quantities youve had success with. Once rolling, the economies improve a bit, as starter can be saved off (and apparently frozen). The yellow liquid is maybe whey? If the process needs more bugs, you need to start over. 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. Sorry for all the newbie questions. How could you notice thicker hair after so short a time? 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. What kind of goat milk, by the way? Do you think the goat milk is the issue? The growth curve of L.reut vs. temp, like most probiotic bacteria, is a shape. ________ Blog Associate (click my user name for details). Place the cover lid on top. Our customers confirmed that our homemade half and half looked different to yogurt made with store bought half and half milk. DISCLAIMER Starting from tablets also has the challenge that its actually not all that many CFUs. Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. I read that you should not do. - I havent tried using the lid. I get no taste of mint or citrus flavoring in the yogurt when using these pills as a starter. The trick is to wait long enough for nearly all of the simple sugars to be fermented, and much of the prebiotic substrate, but not to wait so long that the culture is largely dead (due to starvation by substrate exhaustion), and definitely not so long that native environmental microbes foul the product. Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Jul 7, 2021 | Diet and Lifestyle | 29 comments. 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 inulin will cause an inconsistent texture in the slurry. ________ Blog Associate (click my user name for details). 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). William Davis, MD, cardiologist and author of the #1 New York Times bestselling Wheat Belly books, as well as Undoctored and, most recently, Super Gut, brings the unvarnished truth about many health conditions. 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. Should I have just taken 1/4 cup of this runny mushy goop and tried to make a whole new batch from that? Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. Also, why do you incubate for 24 or more hours? 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 smelled extremely tangy and cheesy. I have not noticed any increase in the anorexigenic effect that I noticed back in Oct 2011 when I started the grain-free added-sugar-free lifestyle. what brand of milk, cream or half&half? Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). Here is one of them. Such a response is a presumptive test for SIBO: The Prebiotic Fiber Test An adverse response says almost nothing about any given prebiotic fiber. All I get is a liquid. 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.. While it is still warm or can it be done anytime.. PaleoJoe wrote: Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience?. This means that when preparing your next batch, you simply replace the 3 crushed tablets with a third a cup of L. reuteri yogurt. Depending on the device, when doing cold-start, checking for fatal warm-up hot spots is also worth a ponder, etc. 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. 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?. Making our Lactobacillus reuteri yogurt should be easy and require very little effort. I am game but not sure what I am doing wrong. Was 108-109 at that point. 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. On the other hand, if the advice were (and is not) to get high CFUs of L.r. The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. re: I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines.. I just ruined my 3rd batch of yogurt. It takes a bit of stirring/mixing to get it all dissolved. This prevents clumping of the prebiotic fiber. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. The Inner Circle site recipe has changed several times, and is presently using a common coconut milk base with [non-hydrolyzed] guargum and specific preparation (requiring a stick blender). He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Other L. reuteri strains may mimic these effects, but we simply dont know that for certain, as the studies have not been performed. 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. Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. Excessive consumption may have a laxative effect due to the content of sweetener in the product. As you can see from that article, my personal process varies a bit. It initially stayed in the container when inverted, so I had to break it up and scoop it out. Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the. 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? Hillary Anderson wrote: You can set the temp and time for either 6 or 8 hrs.. ________ Blog Associate (click for details). Con: Its insulinotrophic (provokes insulin). It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. each for gallon milk). Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. re: I do eat sauerkraut and pickles with no reactions, love those.. The lowest it will go to is 104. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains." Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. Gluten, however, is not the major danger from any grain, it is all the other nasty stuff in each grain that harms the body in so many ways. Did the initial hearing to 180 and then waited until milk settled at 105. Dont forget to reserve a third of a cup of yogurt or whey for your next batch of yogurt! But is that the ideal dose? A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. I dont know what you mean by 10 probiotics.. 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. The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.). For anyone needing to assess their status, the lab markers which there are specific program targets are found here. Do you stir it in, or pour it all off?. Or that methods such as prolonged fermentation are unnecessary. After sitting in the refrigerator, the curds dry out and become a semi-solid mass. Thanks for your input, I tried making yogurt previously and it didnt seem to work. Would a tablespoon a day do it?. Saliently, theres more live culture than transfat. It also yields a thicker, richer end-product. 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.. Temperatures above 43 C will kill the L. reuteri strains. Dr.Davis has already reported that he tried the tablet directly with no apparent result (vs. consuming the yogurt, with prominent effect). We recommend using a double boiler pot filled with boiling water. 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'm making Bulgarian yogurt for a long time. Put the lid firmly on the yogurt making jar and place into the yogurt maker. 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. I am going to try fermenting longer and see what happens. 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. Related questions are: how many generations can be fermented from an initial batch? 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. Since the WB & Undoctored programs do teach people to read labels, they have, quite reasonably, raised questions about what else is in these probiotics (although usually about the carb and flavorants). 15 30 1xJan 23, 2022. A coffee filter is apt to take way too long (or even clog & stop). He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Bob, Thanks for replying so quickly. ________ Blog Associate (click my user name for details), The talk is letting it sit in an oven with temps of 110 degrees. ________ Blog Associate (click my user name for details). I do get a lot of whey,. If I found myself in that situation, Id tend to run long. ________ Blog Associate (click for details). Do you have any suggestions? Would appreciate help. You might be the first to ask about the oil, so on we go. re: and then I started getting bloating and gas pains.. Do you get a lot of whey? I have made many batches that turned out great, so I am really disappointed. I stir in several drops of stevia at serving time anyway, which breaks up the curds. A little research showed that lymphocyte numbers are increased following oral delivery of Lactobacillus caseu which is evidence that probiotic stimulation can increase the size of lymphocyte populations. I whisk slowly to make a slurry before adding the rest of the liquid. Is that true? 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. From our feedback, this method produces reliable results. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. 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. 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. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. If your experience is based on commercial yogurts, thats one thing. re: Do you need to separate with a cheese cloth or coffee filter?. If making the yogurt on some other base, like coconut milk, there would of course be no whey. L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) ________ Blog Associate (click for details). 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. re: Also, what does contamination look or smell like?, Pink or orange spots. The counts are further increased by performing fermentation in the presence of prebiotic fibers. re: Its just the yogurt. What am I doing wrong? (And, to be sure, we really dont know what the optimal generational strategies are yet.). Even my current wife likes this stuff; she normally is violently opposed to anything Wheat Belly. If it were possible for them to make a take-once preparation, their shareholders would freak out if they did. Thanks for your wonderful help. Sounds like that machine was optimized for just Joes yogurt recipe. To what temperature and for how long? (and in what month, to be delivered to what region). 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. (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.) Gather all your. Lactobacillus reuteri from the whey strained from each previous batch. re: I dont understand the 24-36 hours mentioned here.. Heres what I did: * I quart of organic half-and-half (Stonyfield Farmsseems to be ultra pasturized, could that be the problem?) I do eat sauerkraut and pickles with no reactions, love those. Cover the milk & let cool to below 42C (107 F). per day. ________ Blog Associate (click my user name for details). I made mine with a quart of full cream and a quart of 1/2 & 1/2. This is recent, still being enhanced, and is not in any of the books to date. One tablet consists of a minimum of 200 million live L. reuteri Gastrus. Ive been adding one crushed tablet every 5th batch, but am not sure thats necessary. I plan to try it again, but havent settled on the next recipe. 10. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! Hair grows maybe 1/2 inch monthly. You may well be right. I used 1 tablespoon of sugar also. 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. Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times. You will also want to verify setting it on 180F actually holds it at 180F. 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. Robert Rominger wrote: The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over.. Im about to try a coconut milk based run, and guess that it will take a full 36 hours. Again, we made 2 batches. I used that culture with 2 tablespoons potato starch and a quart of half & half in a yogurt maker set to 100 degrees for 36 hours for my first batch. As we always do, the, Half and half isnt available in Australia, so, in our, If store-bought, half and half milk is available in your area, we recommend you follow Dr Davis. 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. On the other hand, inulin has been trouble-free. Its an essential step with raw milk (like the goat milk in the batch brewing here now), and Id recommend it for non-dairy yogurt base as well, just to eliminate any stray microbes. Should I buy a Sous Vide or yogurt maker?. Any particular named program? No cream. Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions?. While it is still warm or can it be done anytime. For many people, just following the gut flora cultivation strategy in Wheat Belly Total Health, or the newer Undoctored, can clear it up. Thanks Bob. 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. homemade yogurt made with the probiotic, has been no easy feat. 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? Sign up to get the latest on sales, new releases and more . Perhaps your mom lost this microbe and was thereby unable to provide it to you via passage through the birth canal and/or breastfeeding, or perhaps you were delivered by C-section and bottle-fed with little opportunity to obtain it. It made L.r. 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. Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. Amore interesting question is: what does the bacterial population and metabolite profile look like at various times during the ferment? Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. . Any unresolved dysbiosis might complicate guesses here, too. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20on%20red%20plate%2001a_zpsnoe8ktvj.jpg. ________ Blog Associate (click for details). Initial batches do, but in my routine, most of such a batch ends up in ice cube trays for use as future starter. The deleterious effects of oats are nearly as bad as wheat. John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. 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. The jar on the left was heated and held for 20 minutes and produced consistent, firm, thick set yogurt. 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). 2. Ayogurt maker is apt to have the same myopic tunnel-vision temp range design as most of the not-so-smart-pots do. David wrote: See figure S7 of that research. Even though you may have been minding the temp, the bottom of that pot may have gotten hot enough to impair the culture. Defiant Health Radio with Dr. William Davis William Davis, MD Health & Fitness 4.9 48 Ratings . Then put the goat milk mixture in yogurt jars into yogurt maker for 8 hrs. Should I have left it going for another 12-24 hours, for 24-36 total, or was it right to pull the plug since the top was yellow and it smelled awful? Dr. Davis teaches you how to implement REAL change, master his collection of highly effective health practices, and sustain this new lifestyle over time. 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. ________ Blog Associate (click my user name for details). All I get is a liquid.. Or what else would you suggest? What is causing this? I am going to attempt making the yogurt today, I want to use my stove light the way you do it. It is also possible to freeze a portion of yogurt or whey and use at a later time. Things have been going very well and I appreciate all I have learned so far! ________ 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. 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?. Make sure the inulin and the crushed-to-a-fine-powder Gastrus tablet are dissolved completely before you add them to the 110F milk/HWC mixture. 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. It may be a while before we have a predictable picture on that. Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? 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. Thank you. We empathise with your failed attempts because weve had plenty along the way too. Their product is called Gastrus and combines the ATCC PTA 6475 strain with the DSM 17938 strain. Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. 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). When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. If we can develop some context here, I can at least make informed inquiries. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. Okayso its specifically the L. reuteri that needs the longer hours. ________ Blog Associate (click for details). 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. Its pretty quick, within the hour,. do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? 5.0 out of 5 stars Bought to make my own L. reuteri yogurt by Dr William Davis (Wheatbelly Undoctored) Reviewed in the United States on October 30, 2019.