2 Gallon 36 hour Yogurt from L. Reuteri - Dr. Davis recipe - How to Make Yogurt at Home 

He makes his with whole milk, you may be making it with half and half and Dr. davis suggested. But both ways are excellent.

What's the name of the probiotic please?

Is it the correct strain too?

What company sells it in Germany?

Yes, I use whole milk. I'll try a batch of higher fat half and half. I bet it will be delicious... ice cream like... without the sugar, of course.

Do the warming panel reach the 100° F needed for the bacteria to proliferate? Have you been able to make other types of yogurt that require 105°,109°,115°F ? We want to make them in quantity as well. Thanks.

I make my yogurt “Greek” by straining off the whey thru a yogurt strainer.

106.

and Ketogenic Woman who posts on YT says, Roy-Terry.

@@pamelafeather6405 Roo-Terry!

@@pamelafeather6405 She admittedly has trouble with the pronunciation.

It is definitely better if you have it at the optimal temperature for the particular strains you are using

Yeah... without testing and microscopic evaluation and more... how do we really know. Years ago, it was just cultured and fermented. Laboratory testing wasn't invented yet. and if it was good, you kept some aside for the next batch - whether kefir, bread, codliver oil... When I love the taste and feel good after it - it's a keeper for me. But when you are going after specific benefits of certain microbiology, best to stick to the formula.

ur really knowledgeable n experienced on this. Maybe i can get ur opinion on my attempt. I tried this recently with 2 capsules of L Gasseri (the probiotic from Dr. Mercola) with a quart of half & half organic cow’s milk n 2 tablespoons of inulin. Did it for 35 hrs instead of 36. My first batch came out alright…curd separated from the whey liquid…had a mild sour taste (not super sour at all), no weird smells BUT the top layer of the curd got yellow a bit soo im worried it got messed up. Would it be safe to use a bit of this first batch as a starter for a subsequent batch?

@@catspiracytheorist2138 the yellow top layer could be butter fat from the half and half if it separated. Yes, you can use the batch for starting your next batch. I use the whey mostly and if its not enough some of the yoghurt. Try to ferment at least 36 hours to maximise the bacterial count.

@@catspiracytheorist2138 Hmmmm... I want to know more... like how was it stored as it turned brown - was it while it was frozen??? or in the fridge in a sealed container? If it was in an environment where contamination could have occurred and stored at a temperature for enough time for growth... but that is probably not the case and the numbers of good probiotics probably protected it. Color change can come from many things, microbiology being one of them. For me, over the years, I have seen some weird things happen in batches I have made. But I've NEVER gotten sick from consuming them. I have many times started over just out of convenience.

​@@catspiracytheorist2138They say the first batch of the original starter never turns out quite right consistently. That is why you save that for each new set of batches, that you have to start over with after like 5 batches. See you take the 1 starter culture and make a batch of yogurt. Then you save some from that batch to use in the next batch and you do this around 5 times. Then the next batch of yogurt you start fresh again all over using 1 of the original starters that you saved in individual servings in the freezer. Then make another 5 batches, and restart again with another frozen ( but thawed out in the refrigerator) original starter. Then keep repeating until they are all used up . Then make another first batch with the 10 tablets and repeat the same process. And yes that was the butter fat that separates. 😊😊😊

I’ve since learned that when using dairy it’s the whey that causes insulin resistance. Apparently L. Reuteri increases insulin secretion but also increased sensitivity. Davis suggested removing as much whey as possible to avoid unwanted insulin spikes or potentially increasing insulin resistance. Have you heard differently?

I make this yogurt Greek style, so very firm. When I spoon out a serving, the next day that hole is filled with whey, which I spoon out or dump out. As the volume decreases, the thickness increases, which I like. I'm going to order a fasting insulin test after the first of the year to make sure my insulin level is staying where I want it.

My question is, are you losing any of the nutrients that are nutrative/essential in the removal of the whey? Wonder what Dr. Davis would say? I too am going to watch my fasting insulin tests I do yearly, and monitor that. Thank you for bring this up. @@dafringe

@@pamelafeather6405 According to ChatGPT, whey is rich in protein, lactose, vitamins, and minerals, so you do lose some, but depending on your diet, the loss may not be enough for concern. However, if you are concerned, you can always drink the whey instead of tossing it. 😁

Dr jack kruse podcasts recommends getting morning sunlight on your skin to reduce serum insulin naturally ,15 to 20 minutes.

Try to make water kefir.

I’m wondering the same thing? 🌸

Ugh... sorry I missed this. It just comes down to math and "doublings". This video will really help you get this concept: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ozyhsnHwiyM.html but the other answer is - Dr. Davis is helping ensure a strong start.

Just in case you didn't get a notice... here was my answer: It just comes down to math and "doublings". This video will really help you get this concept: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ozyhsnHwiyM.html but the other answer is - Dr. Davis is helping ensure a strong start.

@@sandraweiler5971 Fermentation is not just about multiplication, but it's about multiplication and ratios of the right species. You will always have competition of different species in the fermentation milieu. The trick is to set up the fermentation milieu to favour the species you are intending to dominate. If you want to save on starter tablets you could also just make the first batch with 2 tablets to a 5th of the liquid (200ml), and then use this first batch to make subsequent batches. I assume Dr Davis uses 10 tablets to a quart/liter to ensure that the number of L.Reuteri bacteria maintain the status quo in the fermentation milieu and outcompete any other species that might be present, as you will never get 100% sterile environment and other species will settle in your liquid while you prepare for fermentation. I was a little irritated by his comment that his yoghurt is sour as lemon juice. I am not sure if he is actually fermenting with L.Reuteri. It is possible that the L.Reuteri were overpowered in numbers by other bacteria. When I used to make normal yoghurt out of commercial strains regularly, I used to get this sour effect after a couple of generations because other species overpowered the strain I was trying to ferment, and I had to start fresh again. Since we don't have access to lab facilities to check if we are actually fermenting the L.Reuteri rather than randomly introduced microbes, I think it is safer to stick to the ratios given by Dr. Davis, as he has had lab access to verify the results of his recipes.

I'm wondering why not use all 30 tablets? That way the population is even greater. You never have to use the tablets again after the first batch so why not? Maybe dr. Williams found there was a point of diminishing returns where you dont really gain much more by pushing it?

Sorry, just seeing this now. Here's a set: amzn.to/3WJFLZd

I have become very emotional. I am also taking HMO. I lower that dose. Something is happening. Ice cream quit me - Cold.

Yes, it is a die off

It seems every time I use a previous batch as the starter, the next batch is more sour. I think it is because I'm starting with more bacteria... and after 12 or more doublings, the probiotic numbers are even greater. Sometimes it tastes like biting into a lemon. Some call it "The Power of Sour".

@@HaleyNutrition it gets more sour with every generation because you are inadvertently fermenting more and more unwanted species with every batch. Since you started already with a low ratio of L.Reuteri to start with(1 Tablet to a half gallon I think you said ?), you made it harder for the L.Reuteri to be the dominant species in the fermentation milieu. I would start from scratch with the right ratio of starter tablet to liquid. As long as the L.Reuteri (or which ever strain you are going for) are present in high enough numbers in the fermentation liquid, you can use it for making the next batch. Fermentation is not just about multiplication, but it's about multiplication and ratios of the right species. You will always have competition of different species in the fermentation milieu. The trick is to set up the fermentation milieu to favour the species you are intending to dominate.

@@uteh.3659 You have a point. I also consider that I am starting following batches with so many more bacteria that the doublings are more significant. That is, I empty the container, but leave all the very sour yogurt that is stuck to the sides... add new milk and swirl it around... it is yogurt much quicker similar to when I used to make kombucha in a continuous brew, never emptying the container but instead pouring half off and replacing it with sweet tea. Each batch was ready faster and faster... and the pH continued to drop - I couldn't keep up.

@@HaleyNutritionExcessive sourness can be a sign of the L. reuteri running out of food from fermenting too long! They produce lactic acid during fermentation which lowers pH until the liquid becomes so acidic the L. reuteri start to die off. Leaving it ferment too long can also lead to an overly separated and watery consistency. The pH should not fall below 4.0 so test strips are a good idea - I personally would rather shorten the fermentation time than risk losing strong healthy probiotics.

@@dwarftomatoproject That makes sense.

use A2 half and half

Just stir it them do a bit loneger

I solved that problem by heating the milk (half and half ultra pasteurized) to 180 degrees for 10 minutes then letting it cool to 100 degrees before I put the milk in the jars and add the probiotics and inulin. Since doing this my yoghurt comes out thick and creamy, no whey at all.

thanks @@njl18369

As I recall, Davis said you get a doubling every four hours. If you go with five tablets, then you would need one additional doubling, so instead of 36 hours, ferment for 40 hours. If you go with 2.5 tablets, you would need two additional doublings, so 44 hours. Not sure I would drop all the way down to 1.25 tablets, but you could give it a shot. And no offense to the guy in the video, but I could never eat fermented dairy or yogurt that runny -- got to have it as close to Greek style as possible. :) I make 1.5 quarts at a time and use 1 quart heavy whipping cream and 1 pint of grass-fed whole milk, both ultra-pasteurized. And I just use a heating pad as my heat source and it comes out perfect (but I had to screw up a few batches before I got the temp setting right).

I recall seeing the answer on PubMed.gov suggesting the reiteri bacteria double every 40 minutes.

So theoretically another 2 hours would give you similar counts... Not that multiplication is a static rate as sugars are consumed and pH is altered...

@@HaleyNutrition I can't say, one way or the other, because I don't know. I'm simply going by what Dr. Davis suggested because his tests showed the two strains he recommends double every four hours. Other strains may very well have different doubling times. That is something I'm going to have to figure out because, when I finish with the Davis-recommended tabs I'm using now, I'm going to switch to a different L. reuteri strain.

@@dafringe I have chosen to use 4 tablespoon of potatostarch instead of 2 and 42 ish hours , last batch was using cubes from 1 batch , hoping im in the ball park :)

Try milk kefir.

I'll set my temp range to that!

After I posted this I read the book. With the 3 strains combined,106 is the golden #. 😃

@@DonnaoftheLoops OK. Thank you for the info :)

So that’s what is doing it!… makes sense.

Potatoe starch works as well.

@@chiron591 yea but i hear potato starch leaves a bit of gunk at the base…like a sludge

@@catspiracytheorist2138 it does if you use to much. 1 TBS and mix it in really well. Also if there is sludge it's at the very bottom and really not that bad.

Which is kind of funny... considering "standardizing" it makes it no longer "whole"... since fat is being removed...

definitely

I've never tried it... but it should work since wheat ferments. But most people watching this video are probably avoiding gluten.

have you tried coconut flour? i cannot find inulin and potato starch..

I never have. I'd look at the nutrition facts and see how many carbs are in it first... it would probably work. @@humberthumbert3805

Bo?

@@HaleyNutrition sorry that was Bob Dylan that you mentioned. I guess it was just his comments you were referring to I thought it was a different channel you were talking about. My mistake!

@@DonnaoftheLoops Ohhhh.... Bob Nilland... he monitors the page that I referred to - replies to peoples questions in great detail.

any organic inulin should work. This is the one I used: amzn.to/3N0jsep

Apparently the first batch is likely to separate into curds and whey, but if you use 2 Tbsp of that batch for your next batch, and so on, it's supposed to turn out better than the initial batch. I have batch #2 going right now. Also, if you use ultra- pasteurized milk or half and half, you won't have to heat the milk initially. That will simplify things.

Also Donna Swchenk says, if it separates, try using less inulin.

The first batch doesn't turn out to well that is normal, but you use that for all of your starter cultures after every 5 batches made you start over again with the first culture strain.😊😊

I am making in my hot tub . 6:02

I guess this is normal Problem Same Is happened to my batch

You can set it to the temperature that is best for the particular strains you are using.

@HaleyNutrition I questioned it because when searching to buy a warming panel, the specifications do not show how high we can increase the temperature to. Thanks.

@@HaleyNutrition Thanks for taking your time to answer. Greatly appreciated.

Ahhh... OK. So, having a warming mat that gets super hot would be great... if you are plugging it into a temperature controler... since they will cut off the electricity as soon as it reaches the set high temperature... and turn the electricity back on as soon as it drops below the temperature. Digital heating devices, like a digital crock pot, probably won't work because when the electricity is resotred, it likely needs you to restart the setting. But the warming pads tend to not have controls... when they have power they are warming...

@@albertomontelv I have been researching a bit because a friend can't get his hot enough.... using a 25 W warming mat - he keeps his AC cold. I'm using a 35 W mat which does the trick for me... but probably won't get it to 115 F... amzn.to/3QVVKBc but does 102 easily.

You may have to add food to it to feed the bacteria… inulin for instance. Make sure you are not purchasing one that has lots of preservatives in it. I am confident you’ll get better results if you make your own cashew milk.

Most probiotics will make yogurt. Is gastrus l leuteri probiotics? The label should say. If yes... yea, go for it.

mine same ,but i accidentally bought a yoghurt maker you cannot control the temperature

instant pot or a heat pad or suis vibe@sallytai

the Sous V should only contact water never anything else.

Ketogenic Woman has a video showing how to use sous vide to make L. Reuteri yogurt.

Yoghurt is a type of fermented dairy just like kefir and hard cheese.

By setting it to an optimal temperature for a specific bacteria, you improve the odds of a successful culturing.

Thanks. I got a yogurt maker. Works good and fast.. I also tryed cookes oats as a substrate, With some added sugar. Works just as well.. At room temp (+ /- 70 F /20 C.) It takes about twice the time.. Kefir and strains from a plant yogurt also do well at 70 F... kefir ferments chickpeas (hummus) too. But I have not yet tryed with the Reuteri .

@@sel7245 I remember having Sandor Katz ("Wild Fermentation") on my podcast. He would experiment with literally fermenting everything. Sounds like you do the same.

Yes. Not sure if I want to ferment meats though. But I do eat raw pickled fish. Also tryed some juice from all my fermented vegstables in combination with oats. "Strange" smell. And very acidic/safe..But the taste is 🥴

@@sel7245 I remember he mentioned that sushi has been around long before refrigeration... and that is how they did it...