Ive made this with coconut mild (full fat in the can). .) I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. My production batches dont have enough to bother with. In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. 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. Didnt enjoy it, at all. Iused to routinely run my L.r. re: I used Meyenburg goat milk from grocery.. I used a yogurt maker and sous vide with good results. Dee wrote: Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation.. Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience? I have had a lot of success. L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) Hair and skin effects are reported anecdotally. Its hard to deny its worth getting into you! And, if you join the discussions in our Undoctored Inner Circle website, you can add a number of other interesting fermentation projects that achieve effects such as shrinking your waist, deepening sleep, heightening your immune response, accelerating recovery after strenuous exercise, and reducing arthritis pain. was added? ________ Blog Associate (click for details). Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? 1. Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes. David wrote: Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs?. This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. ________ Blog Associate (click for details). Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? What am I doing wrong? Batches started with saved yogurt get a much firmer head start, so to speak. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. The effects are sustained across yogurt generations, with no added Gastrus. by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. What kind of goat milk, by the way? I just tasted it, it is fabulous. ________ Blog Associate (click my user name for details). Tiffany wrote: These tablets have mint and citrus flavoring. Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. Straight from the maker the L. reuteri yogurt will be warm. They have all completely separated into curds & whey. re: Its just the yogurt. ________ Blog Associate (click my user name for details). The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? I like to pour off the liquid whey after removing some of the curds, as this reduces wheys potential to trigger insulin. Is that true? Thank you dr. Davis for clarifying that confusion for me. Thats one advantage to pulling starter about halfway through. If the process needs more bugs, you need to start over. Yes, just one qt total base. I think the first batch I allowed to get too hot and likely killed the L. reuteri. Thanks for your wonderful help. Does the 2 tbsp you reserve for future batches get refrigerated? Cannot live without it! If your experience is based on commercial yogurts, thats one thing. Pour the mixtureinto the jar of milk and whisk to incorporate. 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. Weve been consuming both. In the meantime, we have the empirical observations that, in consideration of published Lactobacillus reuteri ATCC PTA 6475 clinical effects: Merely ingesting the tablets appears to have subclinical effects in adults. Im ingesting a lot more than a tbsp. ________ Blog Associate (click my user name for details). In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. When is the ideal time to separate the whey from the curds? Can someone clarify if the yogurt is recommended for a BC survivor? I agree with the 50:50 ratio. Dont forget to reserve a third of a cup of yogurt or whey for your next batch of yogurt! I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine. I stir in several drops of stevia Why not the WFMF sweetener? I dont if there are any rules for this, but I have made a few batches that were a little over a gallon. 9. Seems like I might need to ferment longer. What happens if the culture is inadvertently killed is not clear to me. Both samples produced equally thick yogurt. 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. orange, pink), or growths (furry, green, black), then contam would be a prime suspect. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. ________ Blog Associate (click my user name for details). 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. Sound plan. Thanks for your input, I tried making yogurt previously and it didnt seem to work. ;-). Ive been using 24-36 for dairy-based Gastrus yogurt. 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. 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. Danielle Rigney wrote: When is the ideal time to separate the whey from the curds? Consume one-half cup per [] Not sure if theres anything in itnothing on the label. It does not produce lumpy yogurt. They just say to avoid yogurt. ________ Blog Associate (click my user name for details). 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. Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. Frozen, sauces, any and all combinations, in any recipes, all brands. I have not observed any substantial health benefits by ingesting the tablets. (And, to be sure, we really dont know what the optimal generational strategies are yet.). Bad move. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?. Thank you for your 2 cents worth. Just looked at the batch of yogurt [?] Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. 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. . While it is still warm or can it be done anytime. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? ________ Blog Associate (click my user name for details). A 100W equivalent LED bulb wont do, at all. ________ Blog Associate (click my user name for details), This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F. James White wrote: Ive been looking through the ingredients and it. Thanks again for your response. One of the things it does is to increase and maintain the mucus layer in the gut and strengthen the integrity of the gut lining. We have experimented using fewer tablets and are pleased to say that we had significant results with only 3 tablets. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurt has us confident that a 24-hour incubation is sufficient. 1 quart half-and-half. 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. Only then add the remaining half-and-half. This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. Because our experiments produced thick textured, tart tastingyogurt we are confident that bacterial fermentation occurred however, without clinical trials on the yogurt, accurate CFU counts are unknown. [not UHT], Also, does that OV milk have anything in it other than milk? For any IP lawyers who care to opine, heres the patent for ATCC PTA-6475: US7344867B2, and here are the broad claims: 1. 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. I see you make it in a regular pot from your pots & pan so you seem to heat your dairy (to 180?) (Our last flow cytometry run yielded a live count of 262 billion.) Should I have just taken 1/4 cup of this runny mushy goop and tried to make a whole new batch from that? Should I try and stop the yogurt maker before I see that clear separation? This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. 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. what added carbohydrate (e.g. [not UHT] I heated to 180 degrees F, cooled to 110 degrees F. Then added small amount of cooled milk to slurry of 10 crushed Bio gastrus tabs with 1 Tbsp Inulin. The deleterious effects of oats are nearly as bad as wheat. Verified Purchase. Has anyone noticed this effect? Mine comes out of the yougurt machine severely separated into curds and clear watery yellow whey. The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. Do you get a lot of whey? Just ask the Doc. Yes, Im right (in this case, at least) because all I am doing is relaying one of the basic fundamentals of Wheat Belly. 1) The Goal Setting Guide: Learn how to set goals and actually accomplish them within 90 days! Dr.Davis has already reported that he tried the tablet directly with no apparent result (vs. consuming the yogurt, with prominent effect). We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. It was the 2019 Revised & Expanded. If it is, its the first report Ive seen on either blog or the subscription forum. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. One with the recommended 10 tablets and one with only 3 tablets. 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. Do you stir it in, or pour it all off?. I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. If youre familiar with BioGaia Gastrus probiotic tablets, youll know how expensive they are! That (better) would depend on the objectives. It averages 10-12% fat, which is more than regular milk but less than regular cream (and it cant be whipped). What should I look out for that implies failure? Neutrophil % low at 32.4 and Lymphocyte% high at 55.6.. Im also a bit unclear on the exact role of inulin here, but can speculate that because its a fructose polymer, and fructose is not a substrate preferred by L.reuteri, that would also be expected to extend fermentation time. It might be some reaction, not by your immune system, but by your current uninvited gut flora, to either the live culture and/or their metabolites. 15 30 1xJan 23, 2022. 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. 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. Yep. To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. The Dr. Oz Show: Wheat Belly 10-Day Grain Detox, Deepak Chopra: Dr. Davis and Deepak Chopra sit down to discuss his Wheat Belly Total Health Book. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! Place the yogurt in the fridge for at least 6 hours to set then enjoy. I am game but not sure what I am doing wrong. L.reuteri is expected to ferment at temps up to 106F at least. Put the lid firmly on the yogurt making jar and place into the yogurt maker. We used unhomogenised organic milk. 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. I use the whey, either stirring in some when I pull out a serving of yogurt, or putting some in icecube trays to use as starter later. I dont know what you mean by 10 probiotics.. Tasty, too. but helped). No surprise, I guess, but theres not information at this link nowadays. John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. can I use the same technique but use an Instant Pot with the yogurt feature or a yogurt maker? There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. Do you have any suggestions? Can I get an unflavored tablet/capsule? (If in doubt, just let it ferment a few more hours.) This is not a fiber or carb or resistant starch issue; it is an issue of all the harmful substances contained in any grain, oats included. re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. Then added slurry to warm milk.used a candy thermometer to measure to 110. Now I have all I need to make the L-reuteri yogurt. No cream. 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). 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. Kariree05 wrote: I just ruined my 3rd batch of yogurt.. I just ruined my 3rd batch of yogurt. Just trued some and no amount of mixing could get rids of the clumps (curds). Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. 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.. Thank you! I tried to make a quart following directions on this site and after 24 hours it separated into a LOT of whey with a little not-great-looking yogurt on top. Or they dont understand what we are trying to achieve here, even believing that the benefits we seek can be achieved with conventional yogurtno, not even close. As far as OVits not my first choice, but if I buy a gallon I can get the non-UHT. Dont stir the mixture while it is fermenting, as this increases separation. Ive been using it. ________ 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. See response to a separate question of yours on this thread. Its pretty quick, within the hour,. All declined an invitation to taste. 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? 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? Thats probably a fine starter for a practice run. Both samples were otherwise treated identically; they were heated and held for 20 minutes, had the same amount of prebiotic powder and were incubated for the same length of time. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. 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). re: The top of the yogurt grew a pink bacteria and smelled.. 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? I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. 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. 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? The top of the yogurt grew a pink bacteria and smelled. ________ Blog Associate (click my user name for details). (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.) And is all that runny liquid normal? 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. Use any source of heat that emits 6,000 joules of energy per minute. Add the crushed probiotic powder to the milk & inulinslurry and mix in. Temperatures above 43 C will kill the L. reuteri strains. It smelled extremely tangy and cheesy. Therefore, this it really a food hacking exercise that can result in inconsistent outcomes. But this is how I did it: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goats milk/cream, sheeps milk/cream) 2 tablespoons inulin (or unmodified potato starch or other prebiotic) 10 tablets of BioGaia Gastrus, crushed.