r/ReuteriYogurt

So I’m on my second batch that I make in luvelle yogurt maker 36 hour ferment. I use a L R reut and gassri starter plus this 12 probiotic strain and rhamanous per the homeopath. I use lactose free milk. The batches look ok. Tastes sour which I was told is normal. This second batch major bloat maybe I added too much powder from the last two strains. Anyways zero benefit so far and I think this does not help sibo.

I’m kinda wanting to stop. Seems this is bs?

Did I make it wrong? I follow all the steps.

Hi,

I'm new to this game - hopefully many yoghurty adventures ahead - but just had a question about temperatures in my yoghurt machine, if anyone had some insights!

I put water in my machine (picture below) around the pots. I have it set to 36 degrees C (97 Farenheit) on the machine. But when I test the temperature of the water with a probe, the probe tells me the water is actually sitting at about 33 degrees C (91 Fahrenheit).

Has anyone else experience this - a difference in the water temperature compared to what you’ve set the machine to? Any advice appreciated!

https://preview.redd.it/g5mc1oaxtyjh1.png?width=1206&format=png&auto=webp&s=df43bb72e1dfa438cb374377394164128b5e2c75

For a single person, small size preferred, easy to use with effective results.

Wouldn't use an instant pot for anything else so probably not that unless it's the best.

Hi everyone! I’m from India and recently read Super Gut and want to try the L. reuteri yogurt protocol.
The main problem is finding the right starter culture in India. I’ve already bought a yogurt maker, but I’m unsure which L. reuteri product to use.

For those in India who have successfully made it:
Which strain/product did you use?
Did BioGaia or another probiotic work?

Where did you buy it from?

What milk, prebiotic fiber, temperature and fermentation time did you use?

Did you reuse the previous batch as a starter?

I’d also love to hear from people who’ve eaten it regularly for a few weeks/months — did you actually notice any benefits, and how long did they take?
Would really appreciate advice from anyone who has successfully made it in India. Thanks!

Hi,

I'm new to this game - hopefully many yoghurty adventures ahead - but just had a question about temperatures in my yoghurt machine, if anyone had some insights!

I put water in my machine (picture below) around the pots. I have it set to 36 degrees C (97 Farenheit) on the machine. But when I test the temperature of the water with a probe, the probe tells me the water is actually sitting at about 33 degrees C (91 Fahrenheit).

Has anyone else experience this - a difference in the water temperature compared to what you’ve set the machine to? Any advice appreciated!

https://preview.redd.it/g5mc1oaxtyjh1.png?width=1206&format=png&auto=webp&s=df43bb72e1dfa438cb374377394164128b5e2c75

I have made a carrot ferment with gastrus as opposed to the regular dairy. I could never get a good ferment with dairy.

I did literally everything to make it work; I even prayed to the great Bob.

The carrot juice has been much easier, better tasting, and zero heavy dairy! (Which gives me acne)

It is WORKING. Literally 0-5 minutes after ingesting I feel so calm and sleepy. My eyes get heavy.

Anyone experience this?

I’ve seen some people talking about fermented carrot juice and its benefits. I want to try it, but I’m concerned about whether it’s legitimate, and I’d also like the recipe.

I understand L. reuteri DSM 17938 came from the breast milk of a mother living in the Andes mountains of Peru, but I read that this strain was genetically modified prior to commercial use to delete two genes associated with antibiotic resistance.

Firstly, do I have this right?

Second, why would they feel the need to do this? Could this modification have contributed to this strain’s inability to permanently colonize the human gut?

Last, are there any L. reuteri strains commercially available that are not genetically modified?

Thank you!

edit:

Adding additional questions to clarify my line of thinking:

Why would antibiotic resistance be deemed a problematic quality of L. reuteri, a beneficial communal bacteria? Deleting a gene within one species wouldn’t confer antibiotic resistance to other species or strains. What research or line of thinking led them to believe this was necessary for this strain?

Has there been documented pathogenic behavior of L. reuteri infection that was found to be antibiotic resistant? Is this a normal step in commercializing all probiotic strains?

Since L. reuteri is considered to be a strain that is readily lost upon antibiotic use without return, why would these researchers consider antibiotic resistance a problem that needed to be addressed?

Lets say you start with Dr Davis culture packets. Your first and maybe even your second batch separate. Then for your third or forth batch you decide to pull the cultured dairy product after say 12 hours...after the culture has set and nice looking, blended, creamy, not too tangy, tasty cultured dairy product is obtained. After you cool and put in the fridge...the L. Reuteri would hypothetically still increase, albeit more slowly after the product is refrigerated right? What is with this hard and fast 36 hour rule every single time you make the product? I think that much of a fermentation time will generally overculture and separate your product. You get where I am going with this? Thank You for your opinions

Even when I bought brand new capsules ATCC PTA 6475 doesn’t work very weak and not turn into yogurt and want alternative except lder because I can’t find it in my place, I’m using for oxytocin

Hi,

I started to take the chewable Biogaia pills (gave up on the yogurt) and after few days I noticed really bad BO in my armpits.

The smell went away after 3-5 days of not taking them. Has anyone else experienced something like this?

I

We don’t have half and half here in Australia so I’ve been making this yoghurt with full cream milk (around 3% fat content) after heating the milk to 80C. It doesn’t turn out very thick and is quite tarty. I have tried to mix in cream to increase the fat content, but during fermenting it just floated to the top and formed a sour yellow layer above the yoghurt.

If I’m just using milk, should I change ferment temperature or time? I do use inulin in the mixture.

I am from India and I have only two options: BioGaia and Sawson L Returi. I wanted to try one for my SIBO. Which one is best for SIBO?

I made a post a few weeks ago about my first attempt at L. Reuteri yogurt. It did not show signs of fermentation, which was most likely due to unviable bacteria, which also was because it was delivered during peak summer temperatures with a heat index above 110 here. My first attempt was with one capsule (of MyReuteri) as per instructions. However I recently made a second attempt using 10 capsules just to see if anything would change. That seems to have produced a better result. I at least have signs of fermentation now. The milk has thickened and the consistency is equivalent to much of what I have seen and read about regarding the proper finished product so far. But considering I've never done this before, I still don't know if it's quite right. Could someone please describe from your experience how a proper batch of L. Reuteri yogurt is supposed to come out, mostly in terms of taste and smell? I get that the texture can vary for different reasons. I guess I'm more concerned about the taste and smell. My consistency looks similar to another brand of plain whole milk yogurt that I have in my fridge, though it's more separated. The brand I'm comparing it to is Maple Hill grassfed plain whole milk yogurt. The smell and taste of what I made is nowhere near as strong. I was expecting it to be stronger. The smell is not really that sour kind of yogurt smell. Neither is the taste. It's more on the sweeter side to be honest. So because of my lack of familiarity with L. Reuteri, I don't know if my batch turned out like it's supposed to. I've seen and read descriptions of L. Reuteri yogurt to have a sour smell and taste, as is common for fermented dairy. But I'm still not really convinced that the MyReuteri capsules that I received are viable enough to make a proper batch of L. Reuteri yogurt. I'm going to order another bottle of MyReuteri when the weather cools down in my area so I can be sure I'm starting from the correct place as it relates to the integrity of the bacteria, but I wanted to ask about this in the meantime. I would like descriptions of the smell and taste specifically, and if you could mention brands of yogurt that would be close comparisons so that I might possibly have a reference point, that would help too.

Hello fellow Reuterites,

I continue to hear in Dr. Davis’ interviews (also Dr. Berg) that there are body recomp benefits of Reuteri. They both claim to have gained muscle mass consuming Reuteri. This is one of the key reasons I am taking it (just made my first batch with success).

I am wondering if you could share your stories of if you’ve experience any of these benefits or not, or if it’s overhyped. I know that there are clinical trials in mice that show muscle gain but not sure how well this translated to humans.

Thanks in advance.

I think the title mostly says it all. Where can I find an heirloom yogurt culture in South Africa? I guess that most heirloom cultures are mesophilic and I'd love to try that. (I'm currently creating thermophilic yoghurt.) Any suggestions are welcome.