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, which is why Biogaia has a product suitable for repeat sales, and why we are making yogurt from it on a regular basis. This prevents clumping of the prebiotic fiber. They have all completely separated into curds & whey. You can also freeze the yogurt without killing the microbes. One thing that is confusing here is that it seems like there is one set of instructions above written by Dr. Davis and then other comments below and links to other posts with more instructions, so Im not certain what to follow. The color does change a bit from the starting liquid, but is not an obvious yellow. The wheat belly diet, written about by cardiologist Dr. William Davis, claims that excluding all sources of wheat from your diet can help reduce your risk for health problems, such as cardiovascular disease, diabetes or becoming overweight. Bone is going to take some time. 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? The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. I wonder if this is making me constipated. We have extra Gastrus standing by, just in case. are reporting the effects listed above. Did test Instant pot temps with water bath with reliable thermometer. I also use 2 tbsp. The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billiona considerable jump. Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? Grains, of any kind, in any form, are harmful. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? Ive been using 24-36 for dairy-based Gastrus yogurt. I crushed the Gaia tabs with mortar and pestle. Keep in mind that the point of the recipes is the CFUs, and not yogurt perse. You may well be right. Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. If your efforts fail to yield thick yogurt, check the temperature of your device. Jo-Anne stated: One last question do you put the pot that you showed us in the picture of your yogurt in the stove? It is based on the Docs comments, tweaked a bit for what works best for my setup. It may be too high, as the organisms die at 115 degrees F and higher. (and in what month, to be delivered to what region). Were any other inflammation, immune or infection markers checked? Mine comes out of the yougurt machine severely separated into curds and clear watery yellow whey. You want to verify it does not exceed 110F by more than a couple degrees because it ruins the fermentation. Stir in remaining half-and-half or other liquid. Would appreciate help. Sometimes impossible to find organic cream where I live. ________ Blog Associate (click my user name for details). Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. Then add the remaining liquid and stir. What strategies are needed to maximize the yield from a box of Gastrus? All the hits I got were about the whey, which is usually discarded, having potential as a biofuel. Stay below 48hours in any case to avoid the latter. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! Just trued some and no amount of mixing could get rids of the clumps (curds). 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. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. When you try the L.reuteri yogurt, the goal is to have only the strains found in the Gastrus tablets. EVER. From our feedback, this method produces reliable results. re: I needed to stop yogurt after 30 hours. Danielle Rigney wrote: 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.. After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. As a result of this experiment, Ive at least learned how to make a yogurt. Pour water slowly into the base. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. I have started a second batch in the yogurt maker with the cup I drew off at the 12 hour mark. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. A 100W equivalent LED bulb wont do, at all. Biogaia also has the usual merchandising tension of needing to recover investment and have an on-going business model. A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. 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. Any particular named program? Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs. How does adding 10 to the batch affect the flavor of plain yogurt? Ayogurt maker is apt to have the same myopic tunnel-vision temp range design as most of the not-so-smart-pots do. Also, I have no familiarity with how promptly reactions occur with the various common dairy intolerances (and search pulls up too many results not on topic). re: I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110.. Stay tuned. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. It initially stayed in the container when inverted, so I had to break it up and scoop it out. Anyway, it probably wont surprise you that yours is the first such report thats come to my attention, and without a clear picture of the overall dietary context, I probably cant speculate usefully. Ive tried it once, and considered the result a fail, possibly due to either/both of: 1. (Take a look at your bowel flora analysis from Thryve, Viome, or Gut Zoomer, for instance, to see whether you have L. reuteriyou likely do not before consuming the yogurt.) My sister and I have been making reuteri yougurt for a month now, eating a little more than half a cup a day. One with the recommended 10 tablets and one with only 3 tablets. 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? 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). I didn't used to think so. 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. I use 12-14 hours at a very steady 100F to make a firm and very tasty yogurt using 8 crushed tablet in a 1/2 gallon of whole milk plus 1/2 cup of HWC. Before we go on, if youre new to all this, here is Dr William Davis sharing about the significant benefits of L reuteri. He is Medical Director and . Im not expecting problems. If it is, its the first report Ive seen on either blog or the subscription forum. Using my method of fermenting with addition of prebiotic fiber and an extended fermentation period of 36 hours, bacterial counts are boosted into the trillion CFU range. 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. . 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. Take care removing it and allow the water to drip into the water bath, instead of your bench.14. Megan wrote: For how long do you maintain it at 110 degrees?. ________ Blog Associate (click my user name for details). Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. (We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.) Idont recall seeing any adverse reactions raised, other than perhaps the occasional person not being happy with specific dream content where vivid dreams have been restored. ________ Blog Associate (click for details), Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker stays at 43 degree centigrade)- twice and it is totally liquid. Cannot live without it! To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes. I get no taste of mint or citrus flavoring in the yogurt when using these pills as a starter. I read that you should not do. this would be a traditional 100W incandescent (Edison) bulb, which are getting hard to find. 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. Katherine wrote: I read that you should not do. Gently stirred that into rest of milk. I didnt notice this at first. as this will cause too much separation into curds and whey. We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. 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? Can I get an unflavored tablet/capsule? If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. 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.. And yes, I take a long time to make sure all the Inulin/Gastrus is mixed thoroughly. Joan wrote: Its yogurt of any kind, in any combination.. 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. 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). 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 . 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. You might be the first person to ask on any of the blogs, or in the subscription forum.