Great video! I did not have a yogurt maker and monkeyed around using a unheated oven with light only. Total sucess. No seperation at all on first batch but it was more grainy after using heated half and half. 2nd batch using quart jar, prebios plus, and 2% milk yielded no seperation and consistency and texture of Greek Yogurt which only improved after 5 hours refrigeration of same. Here is what I did which may help others (1) Placed digital thermometer in oven, light on fully closed. Temp measured 97 degrees farenenheit next morning. (2) Heated 4 cups 2% milk heating to 195 farenheit as measured using candy thermometer. Held milk to that temp for 5 minutes before totally removing from stove and letting it cool below 100 farenheit. I let it cool naturally as I was not in any hurry (3) Once fully cooled I prepared ingedients in quart glass jar as per instructions. (4)I loosely covered jar with saran wrap and made sure to position jar close to centre of oven and not to close to light bulb. I knew if I had done that the light flow through the glass could generate too much extra heat within the contents and cause my experiment to fail prematurely (5) Left jar in oven 36 hours undisturbed. After 36 hours I stirred the yogurt and placed in fridge for 5 hours. I don’t know how well it will work for SIBO or SIFO, but that was the best yogurt I ever tas very best yogurt I ever tasted. 100% No Joke!
Hi Donna. Do you have a number that we can call to order your product? I'm visually impaired and it's so hard to order from your site. Thank you so much for all you do. What could help site that you may have?;or vision?
Has anyone ever finished the 36 hours and found little yellow spots on top of the finished fermented milk product? We did last time and wondered if it was a kind of mold. We ate it anyway. Thoughts?
I Made SIBO using Dr. Willam’s recipe. It was super sour and over active. It was bubbling once I stirred it and continues to bubble after an hour refrigeration. I actually ate some even though it did not taste good at all.. The rest I saved to make a second batch. Someone told me it’s no good if it does that.
I made the L-Reuteri yogurt. But I used a different brand of reuteri in capsule form. I open them up and mix with my inulin. Yogurt turned out great. I am assuming because I used a different type of L-reuteri it still will give me same benefits as the type you use. And when I make another batch can I use 2 tbsp of first batch but do I still need to add inulin again??
H, Thanks for the videos.. I just starting watching these & man wow if that works to heal some skin breakouts I am getting i will be so happy ... Can anybody please tell me if I can get the L Reuteri locally here in the Orlano,Fl area until i can make some myself ? Thanks
Omg Help!! 💗😭 i keep trying to make the reuteri yogurt with biogaia and with your cultures as well. Have tried all, milk, half and half. I got the luvele yogurt maker and keep getting separation and it tastes a tiny bit bitter at the end, so i have thrown up out. What can I do? 😭😭😭 I really want to be consuming the reuteri yogurt 🙏🏾🙏🏾🙏🏾🙏🏾💗
@@Dee-rg9yb thank you! They also mention that as long as it doesn't taste bitter, it's fine... But it does have a bitter taste. Is that normal to some extent?
@@marinettetovar2810 I had this issue when I used goat milk, and found the separate curds and whey pretty revolting 😂 Since I switched to (cow’s) half and half it happens way less often, but I do sometimes have a failed batch. The higher fat content makes a big difference. I also read on Dr. Davis’ blog you can go down to 99 or 98 F and there’s less likelihood of separation, but I haven’t tried it.
Not sure if you have a sensitivity or allergy-I don’t tolerate regular cow milk (A1 protein) well, but I can consume A2 in smaller quantities without issue. Goat and sheep’s milk are typically A2, and stores near me have started carrying milk from cow breeds that produce A2 milk as well. (I find cow A2 milk much easier to work with than goat milk as it has a higher fat content, and is less likely to separate into curds and whey.) If that doesn’t speak to you, you might try getting your hands on Dr Davis’ book Super Gut where he lists a few more substrates for fermentation including chickpea and salsa options, in addition to the coconut milk listed above.
@@willstafford4159 Thank you for your answer. I'm not allergic to diary but sensitive. I'm not a big fan of coconut (Gives me headache). I think I have to try A2 milk.
@@jennybadl7840 it absolutely has to be A2 milk. I have made the best kefir with a brand called Ronnybrook farms I think. They use glass and I find it at whole foods. The inhomogeneous milk with the green label was good but not as good as the Ronnybrook. I find that when I put a little salt or the best has been the peels of any citrus cuts the sour taste almost all together and it gives vitamin c complex to the finished product. 5 days fully done.
