I recently discussed how sous vide devices are now my preferred device to make our L. reuteri yogurt to boost oxytocin. I was personally reluctant to buy any new devices, as I have made something like 40 batches that have been perfect just by intermittently warming my oven. But, because so many people said that they didn’t have the time to mind the oven for 36 hours because of work or school or found it a hassle, or because some Instant Pots and yogurt makers heat to temperatures that kill L. reuteri (it’s dead at 115 degrees F, way above our preferred temp of 100 degrees F), it became increasingly clear that some direction was needed. (Now, before anyone gets in a huff about promoting a device, I am not selling anything nor do I have any relationship with the manufacturers of any of these devices.)
Shown above is the way our Undoctored Inner Circle health coach, Jennifer, did it using a different sous vide set-up. Rather than the built-in water basin that my Gourmia device has, Jen’s Anova Nano is a stick design with a heating element and digital thermostat. Because it needs to be inserted into a water bath, she combined the sous vide device with the Everie plastic container with a built-in orifice for the sous vide.
She loosely covered her containers of fermenting yogurt with plastic wrap (though don’t confuse this with the plastic bags used in sous vide cooking for meat or vegetables):
Here’s the final result after 36 hours of fermentation that Jen described as perfect: thick, rich, and tart that reflects abundant fermentation by L. reuteri:
Does she use the 12 qt or the 18 qt cooking container for the yogurt?
Does anyone know what the net carbs are in 1/2 cup of yogurt made by dr davis’ recipe?
Faye E wrote: «Does anyone know what the net carbs are in 1/2 cup of yogurt made by dr davis’ recipe?»
If allowed to run 36 hours at optimal temperatures, the residual lactose (and the glucose in any potato starch used) is expected to be nil.
As both lactose and glucose register on a standard home blood glucose meter, it’s easy to check for postprandial response, 30-60 minutes after consumption.
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I’m not sure if that answered my question but it’s good info to know. I eat it with breakfast and need to know how it counts toward the 15 carbs per meal we are allowed.
Faye E wrote: «I’m not sure if that answered my question but it’s good info to know.»
It’s unlikely that anyone has ever lab tested it. We do have members on the subscription forum with CGMs, and who make the yogurt, and they haven’t raised a flag. The program has recommended full-fat unsweetened yogurt forever, and this is one.
re: «I eat it with breakfast and need to know how it counts toward the 15 carbs per meal we are allowed.»
It’s in my morning smoothie, and my presumption is that the net carb contribution of the yogurt is zero. If anyone want to fret about the yogurt, as with any dairy yogurt, the (bovine) dairy can present some issues: whey fraction, A1 casein beta, hormones (endogenous: the exogenous are avoided via organic).
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Thank you. I’m going with zero carbs!! Lol
I never add anything to it.
Does anyone use the LUVELE yogurt maker? I can still return it, unopened.
I have found that if I put my quart jar by the light in my oven and leave the light on it keeps it between 100 and 105.
What about using an Excalibur dehydrator, it can be set for 36 hours.
Beverly wrote: «What about using an Excalibur dehydrator, it can be set for 36 hours.»
Based on a quick web search, I presume that this is a tray model, but you can remove the trays and still close it and run it?
I also see reports that:
a. temp can vary 50°F top-to-bottom, and:
b. air temp may be as high as 124 when set to 105.
The device is worth a try, but first run a test, using plain water and a temperature probe. If the water holds 95-105, chances are it will work.
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Why bother covering the canning jars with cellophane if the Sous Vide container has a cover?
Dan wrote: «Why bother covering the canning jars with cellophane if the Sous Vide container has a cover?»
My guess would be to control excess moisture (from the bath) getting into the yogurt.
The one time I made yogurt via a bath method (depicted here), I put the lid loosely on the yogurt jar, for the same reason.
Whether to tightly seal or not is an open question. I don’t now how the ferment provokes or responds to changes in pressure. All my batches currently are made in a pot with a vented lid (and no bath).
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I’ve been using a Sous Vide for my yogurt for the last 4 months with perfect results every time. The texture of the finished products varies from really smooth to slightly curdled but always tastes the same. Can’t recommend it highly enough and if you like to cook anyway it’s a great kitchen tool. I travel for work often so bought the Joule sous vide for its compact size and great reviews.
Oh, and I make mine with the lids on with the lids on finger tight with no issue.
Help please! I’ve tried the recipe for coconut milk 3 times and can’t get it to firm up into yogurt! If I let it go 48 hours it spoils.
Karen wrote: «I’ve tried the recipe for coconut milk 3 times and can’t get it to firm up into yogurt!»
Which coconut milk recipe are you using, and with what brand of coconut milk?
If I were going to try using coconut again, I’d use this recipe.
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I followed Dr. Davis’ recipe with the potato starch and sugar using canned coconut milk in a yogurt maker. I can’t believe I can’t get it to thicken at all.
karen wrote: «I followed Dr. Davis’ recipe with the potato starch and sugar using canned coconut milk in a yogurt maker.»
I need to ask again “with what brand of coconut milk?”. One of the failures reported on the subscription site was traced to the coconut milk containing a preservative (potassium metabisulfate, as I recall, but emulsifiers/thickeners would also be a problem).
If you’re going to try again, use Daphne’s recipe, linked above.
My personal perspective on making L.reut yogurt with coconut milk is that coconut milk can contain very little carbohydrate substrate (perhaps 3% by weight) for the L.reuts to consume. Of that net carb, only about ⅓ of it is glucose. It needs help. Further, the MCT in coconut is mildly antibacterial, so the bacteria also need extra carbs to overcome that.
re: «…in a yogurt maker.»
…which runs at what temperature?
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Need some advice.
I want to give this yogurt a try for health reasons, but I do not need to loose any weight, I’m currently between 113 to 115#. I’m 73, so I would like to add some more muscle if possible. I am eating healthy fresh home cooking the way wheat belly recommends.
Is this really good for me?
Thanks in advance
Irene
Irene smith wrote: «I want to give this yogurt a try for health reasons, … I’m 73, so I would like to add some more muscle if possible.»
See on the blog: Muscle your way to health
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