Organic milk 3.6%fat + a scoop of cream at 30% fat + inulin
Put setting to 37 degree celsius for 36 hours.
Here is the state at 16 hours
The only starter I found was in drop of sunflower oil mixed with B. Infantis
10⁹ for 6 drops and I put 12.
Is it ok ? Smell is not foul. I'd say sweet even.
he was only able to achieve 3.4 x10⁶ CFU/ml using half and half.
bacteria started to die after 24h of fermentation.
we are nowhere near the 10⁹ CFU/ml we were told we were getting from this Yogurt.
his Carrot-Apple juice experiment was also a failure. (low starting Ph4.5 and high concentration of citric acid)
i'm glad people decided to start testing their ferments.
if you have any recommendations for him leave it in his youtube video.
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Does anyone here make L Reuteri Coconut Yogurt?
Any advice?
Pitfalls
What about the spoiling as compared to milk based?
How about effect on gut?
Hello all,
I've started making my own Reuteri Yoghurt but I am getting a yoghurt that looks strange.
Ingredients used:
Fermentation settings:
What is this yellow stuff is it just whey seperating and how can I improve it because currently it doesn't look much like yoghurt.
Many thanks!
I was wondering if getting an LR supplement in pill/capsule form would still render the same benefits that it would if it were a yogurt, any testimonies? Would taking them together be synergistic possibly?
I mean I already bought it so I would have to use it but if you tell me is better to have it pure I'll get a pure one
A while back I bought into the Super Gut book and started the protocol, made the yogurts and consumed them daily... To no real benefit.
No benefits in sleep, stool, stomach.
I stopped after a while, because all I was doing was making/eating a fatty yogurt. I changed the recipe to use whole milk and just kept consuming it as a tasty fermented milk product.
I look through his "InifiteHealth" forums (come on with that name) and most the posts and discussion are locked behind a monthly subscription. Even the articles need a sub (or to keep opening and closing Incog tabs).
After spending the whole book discussing how you have to use the BioGaia tabs for the benefits he comes out with his own strain that he encourages people to buy instead.
He discusses theoretical bacterial doubling and promises he has lab results but never publishes or posts them. The only group that went out of their way to test their stuff found that his recipe was bull and he never tries to address it.
All of these things just lead me to believe this guy is just full of it and I was just had by another charlatan looking to take advantage of the sick and desperate.
This is my third try making L. Rueteri and I think I finally succeeded. It unfortunately smelled strongly of feet/parmesan, but the appearance and texture is amazing.
I used half and half, almost boiling it for 10 minutes to sterilize the inulin and break down the proteins. After the yogurt finished it’s 36 hours I did scrape off the top oxidized layer which helped with the feet-y odor. Apparently first gen batches can smell like that, though it threw me off at first. Tasted like yogurt, no bitterness but the background taste of feet doesn’t exactly make it pleasant. I’m probably going to test the pH to be extra sure it’s safe to eat.
I just wanted to share the texture because it’s amazing!
I started making L. Reuteri "yogurt" using Oxiceutics MyReuteri as the initial starter. I use the first batch, which came out somewhat inconsistent, to culture subsequent batches. To do this, I poured it into ice cube trays and froze it. I made 56 1Tbsp ice cubes from that first batch.
The exact recipe I follow:
- 1 L. Reuteri Starter Ice Cube
- 1 Tbsp Organic Inulin Powder (from Jerusalem Artichoke)
- Just under 1 Quart Organic Half and Half [since the whole quart doesn't fit in my bowl]
I combine the above ingredients, mix until the inulin powder is mostly dissolved, then put it in my yogurt warmer at 99°F for 36 hours. The end result is a pleasant tasting, consistent "yogurt" that has made me vibrate at times after eating it. From each batch I get 8 servings.
I started eating one serving per day as the last meal of the day and after ~2 weeks, a rash that I had been dealing with for 5+ years finally went away! I've noticed that if I stop the yogurt and eat a bunch of junk food, it sometimes starts to come back, but as long as I keep the yogurt coming every so often and eat healthy foods, I don't notice it at all. I now eat maybe 2-3 servings per week, depending on the week. I add it to my smoothies mostly nowadays.
Regarding when I said it makes me vibrate at times, when I very first started making it, there were days where I ate little else but the yogurt, and I would literally be vibrating in my skin with a strong warmth radiating from my chest. I suspect that this was the result of an increase in oxytocin (as Dr. Davis mentions). The feeling was so incredible! Best thing I can compare it to is a Cannabis high, but without the head-change & mental haze layer.
I have heard a bunch of things saying that this recipe doesn't actually produce high volumes of L. Reuteri, according to user-submitted samples sent to labs for testing, but whether this is true or not, I've most certainly observed positive changes as a result of implementing this "yogurt" into my diet.
A family member started bringing me non-organic half and half (from Costco) because it costs half the price, but I do not notice the vibrancy from the non-organic stuff, and I don't feel like it is facilitating the benefits the same, though it looks and tastes nearly identical. Organic is the only way to go!
Eating reuteri yogurt has given amazing benefits for my skin. Clears up all my acne and oiliness. I didn't get any of the other benefits like muscle gain or loving kindness but that's alright. My skin looks amazing.
However, I'm wondering why my skin slowly goes back to normal when I stop eating the yogurt. It takes a few weeks but it goes back eventually. I'm surprised because I thought the L reuteri is supposed to colonize my gut and the benefits would persist but that doesn't seem to be the case.
Boil a pot of water and put bowls and utensils in the water...
or hold bowl and utensils in the sink and pour boiling water over them?
Had success in the past making L. Reuteri yogurt with no discoloration. I tried making SIBO yogurt (L. Reuteri, L. Gasseri, B. Coagulans) with UP half-and-half and the first batch had some light brown film on top and thought it was contamination and threw it out. Sterilized everything with boiling water and tried again but this time the plastic lids were a little warped but had the yogurt maker lid on secure. After 34 hours at 106 it looked similar to the first batch. It had light brown (maybe with a slight pinkish hue) film on top. The Cutting Edge Culture L. Reuteri starter said if pink film develops skim it off and keep the rest as it could just be yeast.
The smell was a slight cheese aroma but nothing else really stuck out (no yeast smell). I skimmed off the top layer fairly easily and the rest was the normal curds and whey. I wonder if the top layer is because of the warped lid or maybe the inulin is contaminated. I put the yogurt (after disposing the top layer) in the fridge. Based on the picture and description should I keep or toss this batch?
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Hello all,
I just finished my first batch of L. Reuteri using Cutting Edge Cultures starter and inulin. I heated the inulin to 180F in half and half and let the mixture cool to 100F before adding the starter. I sanitized my whisk, thermometer, and obviously the containers and lids it would ferment in. The batch did not separate and was decently “thick” (more like regular yogurt, not greek) with a small layer of light yellowish whey on the top layer, like normal yogurt.
But the smell is what got me confused. I can’t seem to find a clear answer on if a slight, yeasty smell is normal. Mine smells mildly yeasty with sour and tangy undertones. I can kinda smell a “yogurt” smell if I think really hard, but it smells mostly yeasty and sour, not in a pungent, rotten way. The only thing about yeast I can find online is people talking about a pinkish layer on the top of their yogurt made of yeast that can be scraped off, but I don’t have this. I see a lot of people talk about a slightly off-putting cheesy smell with their first batches, but mine is distinctly yeasty, not cheesy.
I do NOT want to give myself food poisoning as I have an intense fear of throwing up. Some clarity on how this yogurt is supposed to be and if this is normal would be appreciated. I‘m definitely paranoid about this.
TLDR My first batch of L. Reuteri yogurt looks normal, but smells mildly of yeast with tangy and sour undertone. Not cheesy, not overly pungent. Is this normal, or is my batch contaminated and should be tossed?
Thanks
I’m 47 and just recently realized I’ve been in peri for several years. I happened upon a podcast with Dr. Davis discussing L Reuteri probiotic and decided to try it.
For background for the past six months I’ve been dealing with violent hot flashes with nausea 15+ times a day. Night sweats, then freezing cold, you ladies know the drill. many times I thought I can’t live the rest of my life like this!! Every single time I had to pee, I would get a terrible hot flash. I will get the hot flash moments before I even realized I had to go to the bathroom. Wtf is that??!
I took MyReuteri brand capsules, 20 billion. Once a day. After the first dose, my hot flashes were reduced dramatically. Only five episodes that day. by the third dose. I was down to zero hot flashes and have not had a hot flash since. Not a single night sweat it has been almost 2 months.
My initial plan was to ferment the yogurt which I understand is fantastic. But I haven’t had a chance to do that yet.
I’m beside myself and so thankful that this worked for me. I pray it continues to work and that maybe it will help for some of you all. It has been nothing short of LIFE-CHANGING. I tried to post this in my perimenopause thread but was blocked.
A friend is trying to get started in yogurt production. She lives near Malmo but has had trouble finding a reasonably priced yogurt maker with variable time and temperature. She's not an Amazon person and lives near Malmo. This is the type I have been using successfully for 3 years. Currently on sale on Amazon for $27.
Any suggestion for purchase in Sweden, obviously not at that price, would be much appreciated.
I've heard that it's that after take LR for some time, that there's a side effect for men to feel and see their testes grow in size, is this a common thing people experience?
Also how does the yogurt compare to capsules on the market? It seems that capsules are cheaper, but are they less effective? And what if one were to take time together, would that be an excess amount and lead to negative side effects? Would it aid in faster results?
I see lots of people say the first batch doesn't work so well so they start eating it only from the second batch. Does it ever work the firs ttime? And when it doesn't, is it sually safe to eat the first time, just maybe not as tasty or easy to eat?