hello there,
i've been making my own reuteri yoghurt and using the whey to make some lemonade.. my last batch developed something which looks like some kind of scooby.. a solid, spongy like thing..is this normal? should i keep it as a starter for the next batch, can i just consume it or just not worry at all?
thank you!
After experimenting with mixed ferments of other probiotics, coming back to Reuteri. Doing the standard 36 hours, 10 billion CFU innoculation in almost 1L of half and half, but using the LR08. I have quite a few of those pills left so want to use them up before I go for Osfortis.
For those who have used LR08, what benefits have you seen? I know it's not as well studied as the Biogaia ones and I don't anticipate much in the way of the oxytocin effects, but still curious. I'm male if that matters, so the apparent vaginal health benefits I can ignore.
Sou brasileira, estou escrevendo com a ajuda do Google Tradutor, meu inglês é básico. As medidas, os utensílios e tudo o mais são baseados na minha realidade. Por favor, me perdoem pela formulação alternativa da receita recomendada; foi a opção mais acessível que encontrei.
Minha receita foi a seguinte:
700ml de água mineral
8 colheres de sopa cheias de leite em pó integral
2 embalagens de 200g de creme de leite fresco
2 cápsulas de L. Reuteri (5 bilhões de UFC) preparadas
Observação: Coloquei água demais na iogurteira; transbordou quando coloquei a bandeja e tive que ficar retirando água. Controlarei melhor da próxima vez. Usei uma iogurteira chinesa que comprei importada.
Isso parece comestível? O cheiro não é ruim; experimentei um pouco e não notei nenhum gosto desagradável, muito parecido com iogurte natural.
Devo misturar esse soro, descartá-lo ou guardá-lo para uma segunda leva?
O processo terminou e coloquei na geladeira.
I just made my third batch of yogurt using 5 tablespoons of starter from the second batch. For context, the first and second batches used 500 ml of milk each, but this third batch used 1 liter. After scooping off the top layer, I found this next layer underneath. Is it safe to eat?
This recipe comes from a facebook group that DNA tests their recipes. Important note, inulin does not feed l reuteri like so many suggest and canned coconut milk is optimal because l reuteri is a slow growing bacteria and can be easily out competed in lactose milk since it already has bacteria in it unlike canned coconut milk. I suggest using the whole foods 365 brand of canned coconut milk since it has a good amount of fat and not too much oil.
You'll also notice that sanitation is taken very seriously because again any other bacteria that gets in contact with L Reuteri will take over. It's one of the most sensitive strains of bacteria to work with so to get the highest percentage within the yogurt you'll want to take as many precautions as possible to limit exposure to other bacteria.
Coconut/Nut/Oat/Soy/Cow's Milk Recipe with Glycerin
Disclaimer: The recipe suggestions are based on what works according to the studies. We do not currently have DNA testing done to verify if it works in a home environment. If someone has the inclination to do DNA testing for the recipe it would be a great help going forward. Feel free to comment and ask for advice to help refine your process.
Links for recommended prebiotics and protein powders: https://www.facebook.com/share/p/1AD6AGeW8h/
Coconut/Nut/Oat/Soy Milk Ingredients
- 500ml Coconut/Nut/Oat/Soy Milk
- 1 glass pint jar with lid
- 1.5 Tbsp whey hydrolysate, bone broth powder, hydrolyzed plant protein powder, or collagen peptides
- 2 Tsp white/brown Sugar for Biogaia Protectis or Biogaia Gastrus
- 2 Tsp dextrose/glucose for Biogaia Osfortis (Best option for Osfortis)
- 2 Tsp GOS (galacto-oligosaccharides) or Resistant Dextrin for Toniq or Biogaia Osfortis
- 1/3 tsp glycerin (only for reuteri, don't use if combining multiple probiotic species)
- 1-2 tbsp gelatin if you want a yogurt-like thickness
*Optional but recommended for boosting growth and lowering pH to 4.5:
- 1-2 tsp nutritional yeast/inactivated yeast
- Polyphenols (choose one): 2 capsules bilberry extract or mulberry extract. 1 tbsp cacao/cocoa or berry powder. 1 tsp vanilla extract, cardamom powder, or cinnamon powder.
Cow's Milk Ingredients
- 500ml Bovine Milk/Half and Half
- 1 glass pint jar with lid
- 1.5 Tbsp whey hydrolysate, bone broth powder, hydrolyzed plant protein powder, or collagen peptides
- 2 Tsp Resistant Dextrin for Toniq or Biogaia Osfortis
- 2 Tsp white/brown Sugar for Biogaia Protectis or Biogaia Gastrus
- 2 Tsp dextrose/glucose for Biogaia Osfortis (best osfortis option)
- 1/3 tsp glycerin (only for reuteri, don't use if combining multiple probiotic species)
- 1-2 Tbsp Thickener such as gelatin (experimental) or milk powder (proven) to add thickness and prevent early separation (NOT necessary if you used Whey Hydrolysate as your protein powder since that also doubles as a thickener)
Optional but recommended to boost growth and lower pH to 4.5:
- 1-2 tsp nutritional yeast
- Polyphenols (choose one): 3 capsules bilberry extract or mulberry extract. 1 tbsp cacao/cocoa or berry powder. 1 tsp vanilla extract, cardamom powder, or cinnamon powder.
Probiotic
- 1 billion CFU minimum for Protectis or Gastrus. 1 capsule Osfortis.
You can also make a carrot-polyphenol juice reuteri ferment first and then make ice cubes from it. Then use an ice cube as your starter. This is the best method. Ferment time will be 10hrs or so with this method. Juice recipes here: https://www.facebook.com/share/p/1C1GEXC9YK/
Instructions
Combine Ingredients:
- If using gelatin, bloom by adding gelatin and 1 tbsp milk per tsp gelatin into a jar. Wait until it rehydrates.
- Pour all milk and rest of powders into the jar, cap, then shake. You can use a blender if you wish which skips the blooming step.
Heat & Cool:
- Place jar in a pot of water.
- Gently bring water to a boil, then reduce to a simmer for 2-3 minutes. (If using cow's milk or half and half, simmer for 10 minutes. If using UHT cow's milk, 2-3 minutes is enough)
- If you're experiencing separation of coconut oil from the coconut milk, then heat the coconut milk to only 160F and keep it there for 5 minutes.
- Turn off heat and let the jar cool until just warm or neutral to the touch.
Sanitize Work Area:
- Best to not have fans or air conditioning blowing in your workspace.
- Wash your hands or put on some latex gloves.
- Wipe your workspace, jar of milk, probiotic bottle with alcohol-soaked paper towels.
- Finally sanitize your hands with alcohol.
Add Probiotics:
- Add at minimum 1 billion CFU reuteri per 500ml milk, preferably more like 10-25 billion.
If using chewable tablets: Drop into jar. Wait 10 minutes to dissolve, then shake.
If using capsules: Carefully open capsules into jar. Avoid sharp movements or having your sleeves hovering over the open jar or lid. Shake to mix or use a sterilized utensil by wiping with an alcohol soaked paper towel or dipped in boiling water for 30 seconds.
Fermentation:
- Incubate in sous vide, yogurt maker, or warm oven.
- Set temperature to 37°C / 99°F.
- Ferment for 27–34 hours.
Notes:
- For alternative milks it will not thicken like yogurt unless gelatin is added.
- Check pH at the end to see if pH has lowered to 4-4.5. This is a good pH for longer storage. If your pH is at 5 it's ok to eat but see this post for troubleshooting to get a better pH drop. Alternatively give it another 6-12hrs incubation time. https://www.facebook.com/groups/probioticyogurts/permalink/140061544417 5893/?mibextid=W9rl1R
I’ve been fermenting L reuteri successfully for 6 months with an unspecified strain from swanson, I decided to try out biogaia gastrus since there is a lot of scientific research behind it and dr davis recommends it (I am aware it’s terrible). First time using biogaia (5 tabs as starter) the lid slightly popped itself off during fermentation (probably from gas) and smelt like cheese so I just guessed contamination. The pictures attached are my second attempt after cleaning more thoroughly and sterilising also using 10 tabs instead but this time was the same but worse and it was flowing over the top and out the sides.
Obviously it gets contaminated after the lid pops off but the real problem is the gas inside gets produced to much and I’m not sure what to change. I do 36hrs and 37 degrees (I live in australia) and I heat the milk to 84 degrees beforehand. It leads me to believe I’m not handling the inulin properly like that needs to be sterilised too but I don’t know how. Would I mix it with the heated milk before I let it cool back down to 37 degrees?
Then again I never had this problem with the other strain and this method. Also australia doesn’t have half & half :(
Farmhouse gold full cream milk is fine though.
Any suggestions? I am going to either try mixing the inulin in with the heated milk before mixing or try fermenting at 36 degrees.
Thanks guys.
hey guys how do I take l reuteri yougurt for increasing oxytocin in the body? I am interested in oxytocin for its benefits on wound healing and hair growth.
L REUTERI YOGURT EXPERTS AND SCIENTS SAY TO DO WILD THINGS, LIKE SCIENTIFICALLY PROVING THAT INULIN DOESNT HELP YOGURT, AND THEN SAYING TO ADD FREAKING MILK POWDER AND IDK DRUGS INTO YOUR YOGURT TO MAKE IT THICKER USING SCIENCE
and they get PISSED wehn people diahreagree with them
BUT THEN YOU HAVE THE CASUAL YOGURT MAKERS LIKE "yea i add ilunil" AND THEY DONT EVEN ADD DRUGS AND THEY MAKE IT EVERYDAY FOR YEATRS BRO YEARS.
ALL YOU NEED TO DO IS LISTEN TO THEM
BUY PLASTIC FREAKINGH MCDONALDS KEYCHUP HOLDERS AND STORE THE FIRST BATCH IN A BUNCH OF THOSER IN UR FREEZER. USE THAT AS STARTTER FOR FUTURE BATCHES. "HOW DO I EVEN MELT THAT OR ADD IT IN" IDK BRO I NEVER DID THIS EVN
IT HINK WPIEFJWO;IEJFW EI RTOOK WHEN THIS DRUG TIP WAERS FOOOF IM GOING TO LOOK AT THE AKYW9JGF INSIDE MY BEDF0GTIWI
