You can check progress. Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?. 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. ________ Blog Associate (click my user name for details). This implies 194mg oil per portion, but again, likely a whole lot less. It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. 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. If almost any of the MIT rodent results present in humans, its a pretty dramatic development. And 70% or so of US oats are also contaminated with OchratoxinA. Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. and if so, what was the temp when the culture was added? Some people even heat their materials, e.g., in the oven, to kill any contaminants. Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times. So far it has made two excellent batches using the starter batch version, and four excellent (and one not so hot) batches using the subsequent batch version. 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. 4. I have just put the whey into ice cube trays to save the cultures for the next time Im making yogurt. I didnt notice this at first. I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. Any advice is so appreciated. 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. No surprise, I guess, but theres not information at this link nowadays. Strain specificity can be a crucial factor. ________ Blog Associate (click my user name for details). All I get is a liquid. If a pasteurization cycle is run, its important to do that before adding the culture, and indeed, to make sure that the temperature of the liquid back back down to 110F before adding the culture (or you will kill the culture). Thanks for your wonderful help. While it is still warm or can it be done anytime. Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. Merely avoid consuming any of the initial batch, and treat it all as starter for production batches, thus diluting the amendments by another 12 or more (144total). . re: but it morphs into a cottage cheese consistency I dont like.. That wouldnt be my presumptive explanation here. Cover the milk & let cool to below 42C (107 F). re: Both my wife and I have noticed our hair getting thicker, Neat. Thats a heck of a statement! For the batches Ive made, between 24 and 36 hours, with the starter saved off at about 12hours. Sounds like that machine was optimized for just Joes yogurt recipe. 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. Yes, just one qt total base. Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets. Kinda cheesy tasting. Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. It does not produce lumpy yogurt. 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. Or what else would you suggest? Fermenting coconut milk is much fussier and a continual precise control over temperature will be required, e.g., one of the other devices. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. No cream. It is based on the Docs comments, tweaked a bit for what works best for my setup. Consume one-half cup per [] ________ Blog Associate (click my user name for details), The talk is letting it sit in an oven with temps of 110 degrees. 1. re: Do you refrigerate it at any point?. what added carbohydrate (e.g. re: I will order through the US distributor and report back!, If you arent in the US, I dont actually know if they export. Dr. 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. Adding any grains to the yogurt counteracts the benefits that might have been derived from the L.Reuteri 6475. Do indeed ferment for 36 hoursno more, no less. Turn off the oven; repeat every 4-6 hoursnot precise, but it works fine when using dairy for fermentation. ________ Blog Associate (click my user name for details), Wow. 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. The yogurt I've made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. does it offer a pasteurization cycle? Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains.". 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. 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. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. You can freeze portions for a month or two, with some shift in texture. Katherine wrote: I read that you should not do. Maybe I just need to regroup and purchase the tablets. I really need to dig up that paper on half-life, but my guess is that to maintain a gut population of these L.reuteri strains would require ingestion perhaps as often as every 4days. So, if one elects to avoid whey, what then to do with that fraction (assuming you get stratification, which some people dont). I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. The jar on the left was heated and held for 20 minutes and produced consistent, firm, thick set yogurt. ________ Blog Associate (click my user name for details). He gave them a list of foods low on the glycemic index. Ive tried making this x2 with no success. Which of these would be the suspect, if not both, isnt clear. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. 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. Okayso its specifically the L. reuteri that needs the longer hours. Not sure what to do. Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. Reuteri ATCC PTA 6375. Ive made this with coconut mild (full fat in the can). what yogurt machine, nominal temp, temp regulation? Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). According to this data, L. reuteri ATCC PTA 6475 ferments prebiotic fructans very poorly: Can you suggest some starting details for me? In addition to this, the little bit of evaporation and concentration that occurs during the extended heating helps to improve the texture. 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.. Since reading about the wonders of homemade yogurt on this site, I have been doing a lot of it at home. 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: Remove from the stove5. Can this pot be set to more than 8 hours? 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. Were going to try Native Forest Simple. The usual glycemic impact of oats would be blunted here, but the other hazards remain. Looks like instant pot (small one at 3 quarts) works well here. re: Luvele machine, set at 40 degrees Celsius., re: One quart Organic Valley whole milk, pasteurized + homogenized. Im a bit concerned that we could see a BGY fad explode, resulting in severe shortages of this probiotic (and who knows what response from Biogaia). Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. I have been on a strict No Grain and No Sugar diet for more than 3 years and recently after readying your posts on yogurt, started making my own yogurt adding Lact. Cheese cloth is generally preferred. It is our belief at Luvele that the combination of ingredients in BioGaias L Reuteri probiotic are not always equal from tablet to tablet. My production batches dont have enough to bother with. Biogaia may also only have tested doses to clinical effect for a specific benefit (that might not include oxytocin provocation, bacteriocins, etc). 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. 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), Im vegan so no dairy. do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. Now I have all I need to make the L-reuteri yogurt. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. For any IP lawyers who care to opine, heres the patent for ATCC PTA-6475: US7344867B2, and here are the broad claims: 1. In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. My Luvele yogurt maker instructions make no reference to cultures and substrates. In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? Any help would be great. Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. can I use the same technique but use an Instant Pot with the yogurt feature or a yogurt maker? Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. re: Has anyone on this blog so far experienced the Biogaia Gastrus tablets. 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. Your hair is getting thicker after a month or two? re: I have since read the Wheat Belly book, Was that the original 2011 book, or the 2019 Revised & Expanded? re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. Smell I cant guess about. It might contain more residual casein than the yogurt fraction. Yes & no. 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. I do my best to just avoid it. re: I dont understand the 24-36 hours mentioned here.. For instance, the original post cites 1 quart of half-and-half and 1 T of inulin with 10 tablets, but posts below have much higher quantities of liquid with 10 tablets. ________ Blog Associate (click my user name for details). (Or do I need to worry about boiling the container in which I make the slurry?). How does adding 10 to the batch affect the flavor of plain yogurt?? no other dairy products do this to me, no other food at all does this to me. Thank you! Hold the milk at this temperature for 20 30 minutes. I'm making Bulgarian yogurt for a long time. Wont buy UHT anything. My earlier link has an extended trouble-shooting checklist. The flavor, to me, is reminiscent of cream cheese. Pour the remainingmilk into the yogurt making glass jar.8. The resulting product has a consistency somewhere between whipped cream and whipped butter. re: and then I started getting bloating and gas pains.. inulin, sugar)? Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. I plan to try it again, but havent settled on the next recipe. Dont pre-heat. Yep. Dr.Davis has suggested that consumption in late stage pregnancy might not be wise. Pure liquid, very little smell, and sweet Any thoughts or comments appreciated. Potato starch was terrible. Whether or not their cultures can be used in a 36h ferment is not something Id have any guesses about. Don't use a blender with your yogurt, as this kills the living microbes. My first device for yogurt making, a not-so-smart pot with an under-documented, non-adjustable yogurt cycle, turned out to run at 110-115F, and that had to be confirmed with a separate probe thermometer. re: Potato starch was terrible. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. Heres the product details page on their site for the USA product. re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. Just move the knob to some position that holds 110F and put a mark there. Maybe my Instant Pot is malfunctioning and temp is too high now. Our customers confirmed that our homemade half and half looked different to yogurt made with store bought half and half milk. Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. The thickness of this yogurt is evidence enough. All I get is a liquid.. Is it normal for homemade yogurt to smell so bad when first made? Jo-Anne stated: One last question do you put the pot that you showed us in the picture of your yogurt in the stove? This is recent, still being enhanced, and is not in any of the books to date. 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. For consumption: implying that you wouldnt use arbitrary blends as starter for future batches, for a number of reasons. My mother had the same reaction and so does my daughter. Wow! It could be something more serious, like ulcerative colitis or Crohn's disease. ________ Blog Associate (click my user name for details). Yes, but likely less so in short ferments, and more so in longer ferments. Because I used a quart of half and half and ended up with about 1.5 cups og greek style yogurt. Gently stirred that into rest of milk. But what I came up with this morning really didnt look like the right thing!!! Hi Bob: the yogurt maker does not have a pasteurization feature. 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. 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.