Here is a summary on the Lactobacillus reuteri yogurt that I have been talking about over several blog posts, all put together for ease.
I’ve been discussing this idea of making yogurt by starting with a specific strain of Lactobacillus reuteri ATCC PTA 6475, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. Those effects include:
- Complete shut-down of appetite, an “anorexigenic” effect, that can be used to facilitate intermittent fasting or break a weight loss plateau. This, along with an increase in metabolic rate, explain why weight loss results.
- Dramatic increase in skin thickness and skin collagen, along with acceleration of skin healing, a surrogate for overall youthfulness and health. I’m a big fan of dietary collagen, such as those provided by collagen hydrolysates, bone broths/soups, slow-cooking meats, eating the skin on chicken and fish, etc. This L. reuteri strategy amplifies this effect considerably.
- Increased oxytocin–A doubling of oxytocin blood levels was observed in mice, the effect responsible for the extravagant skin benefits, reduced insulin resistance, dramatic increases in testosterone in males, increased estrogen in females (magnitude unclear), thicker and more plentiful hair (though the consistency of this effect is not yet clear). Other studies have demonstrated substantial weight loss, especially from visceral fat, increased muscle mass, and increased bone density (protection from osteoporosis/osteopenia).
Put all these effects together—caloric reduction, increased skin health, increased bone density, fat loss, muscle gain, reduced insulin resistance, etc.—and you have one of the most powerful anti-aging, youth-preserving strategies I have ever come across.
Because the most robust data were generated using the ATCC PTA 6475 strain of L. reuteri (and, to a lesser extent, the DSM 17938 strain), I have been confining my efforts to this strain. Other L. reuteri strains may mimic these effects, but we simply don’t know that for certain, as the studies have not been performed. Strain specificity can be a crucial factor. After all, all of us have several strains of E. coli in our intestines that live quietly and don’t bother anyone. But, get exposed to selected strains of E. coli from contaminated produce and you develop life-threatening diarrhea that can be fatal, especially in children. Same species (E. coli), different strains—strain specificity can be a critical factor.
So we start with L. reuteri ATCC PTA 6475 provided by the Swedish company, BioGaia, who has somehow locked this species up with patents (not sure how; I thought biological organisms were non-patentable). Their product is called Gastrus and combines the ATCC PTA 6475 strain with the DSM 17938 strain. (Just Google “BioGaia Gastrus” to find a retailer.) Problem: There are only 100 million CFUs (live organisms) per tablet. I have not observed any substantial health benefits by ingesting the tablets.
So I have been amplifying bacterial counts by making yogurt. The counts are further increased by performing fermentation in the presence of prebiotic fibers. Just as ingesting prebiotic fibers increases bacterial counts in your intestines, so it goes in making yogurt, as well.
The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. Given the extraordinary thickness of the end-product, it is likely that trillions of CFUs are present, sufficient to convert the soupy liquid of your starting milk, half-and-half, cream, coconut milk or other starter to rich, thick yogurt, sometimes thick enough to stand up on a plate. People who consume 1/2 cup per day of this preparation (mix with blueberries, strawberries, etc.) are reporting the effects listed above. And this yogurt is so much richer and better tasting than products you buy in grocery stores.
There are probably many ways to make this yogurt and yield the bacterial counts you desire. But this is how I did it:
1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat’s milk/cream, sheep’s milk/cream)
1 tablespoon inulin (or sucrose, glucose, potato starch, or other prebiotic)
10 tablets of BioGaia Gastrus, crushed
If you use coconut milk, you will need to add sugar, e.g., one tablespoon, to the prebiotic or use more sugar in place of the prebiotic, as there is no lactose to ferment in coconut milk. The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.). Don’t worry: The end-product should have little remaining sugar, as it is fermented to lactic acid. (If in doubt, just let it ferment a few more hours.) Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar.
In large glass/ceramic bowl, combine 2 tablespoons of liquid with the inulin, sugar or other prebiotic, and the crushed probiotic tablets. (We start by making a slurry, as inulin will form hard clumps if added to the entire volume.) Mix thoroughly and make sure the prebiotic and sugar are dissolved. Then add the remaining liquid and stir.
Maintain the mixture at 100 degrees F, preferably for 30-36 hours (48+ hours for coconut milk). This can be accomplished with a yogurt maker, Instant Pot, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range. I use my oven: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. Turn off the oven; repeat every 4-6 hours—not precise, but it works fine when using dairy for fermentation. Fermenting coconut milk is much fussier and a continual precise control over temperature will be required, e.g., one of the other devices. I used a yogurt maker with good results.
The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes.
There are some uncertainties:
- Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? Some people have “re-seeded” their yogurt by adding a few more crushed tablets of probiotic after several rounds of yogurt-making.
- We’ve arrived at the 1/2-cup “dose” by trial and error, as judged by the anorexigenic effect that results when oxytocin levels increase. But is that the ideal dose? Don’t know yet.
- Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions?
Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. If you give it a try, be sure to come back and report your experience.
If I freeze some yoghurt from my initial batch, will the organisms stay alive to use as a starter for the next batch? That BioGaia product is pretty pricy!
BTW I’ve made wonderful thick yoghurt using half and half and your tip of adding inulin. Thank you for the info on adding sugar when using coconut milk–I plan to try that soon.
Emily wrote: «If I freeze some yoghurt from my initial batch, will the organisms stay alive to use as a starter for the next batch?»
Simple answer: you don’t need to. Save off a small amount as starter, and simply refrigerate. I’ve been pulling ¼ cup at 12 hours for this purpose (and that may be a greater quantity than is needed).
But back to your question, the answer on starter freezing may be “no”. Once the bacteria in the tablet are activated, freezing may kill off the entire population — or it may not, I really don’t know yet.
There’s a separate question of whether the tablets themselves can be frozen (and that answer may be “yes”), and also whether ordering these in hot weather needs to be avoided (package says to store below 75°F).
re: «That BioGaia product is pretty pricy!»
Run the numbers. Let’s assume that we use 10 tabs for the initial batch, use starter for the next 4, then reinoculate with 1 tab for the next 5, until the 30 tabs are used up. Depending on how much you make in a batch, and what your portion size is, you might get a year’s worth of yogurt from one box of tablets. In that scenario, the culture cost is dwarfed by the cost of the other ingredients.
re: «…on adding sugar when using coconut milk–I plan to try that soon.»
As do I, but the community experimenting with this hasn’t a lot of data to share on non-dairy recipes so far.
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Bob,
I’ve been reading your helpful comments about this. Thanks. Do you have your recipe in one location?
I’m going to try it but feel insecure. Is this correct?
1/2 gallon of milk
8 tablets crushed
2 tbs Inulin
Instant pot yoghurt setting
Pull 1/4 cup at 12 hours
Keep on cooking for another 12-24 hours until it has set
Reinocculate with 1 tablet every 5th batch
Becky Comeau wrote: «Do you have your recipe in one location?»
Not yet. Basically, every batch has been its own separate experiment. When perfection is reached, I expect to create a PDF that will be publicly available on the UIC site (much like this cracker recipe).
On your proposed recipe, note…
I use 1 quart of whole milk (local, antibiotic-free, not strictly organic, but containing only milk, and not even homogenized), and 1 quart of heavy cream (same source). Any added emulsifiers (e.g. carrageenan) and preservatives (perhaps pretending to be fortifications) could upset the process.
In addition to inulin, I’ve been adding 2 tbsp. unmodified potato starch.
The pot used is known to run at 110±5°F, and for 32-36 hours for recent batches.
The latest batch wasn’t even that. It was based on saved frozen raw goat milk. The yogurt fraction turned out to taste too goaty for one family member (unusual for the herd), and the whey fraction later stratified in the fridge into 3 separate mysterious layers (due to being previously frozen?).
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Re: inulin. The reason I know it messes with me is because a couple years ago I drank a commercial brand of Kefir with inulin in it. I won’t even attempt to describe the results 🙁 Having listened to Dr Davis’ SIBO video, I suppose this is indicative. However a quick google search turns up the reality that inulin is a serious problem for many. Does that mean we ALL have SIBO or that inulin is just difficult for most? (rhetorical question)
I have some pretty bad intestinal issues anyway, so I know I’m not the norm. I’m a cancer survivor having had chemo radiation to the pelvic area in 2009. As a result I’m on permanent disability due to IBS like symptoms which I have never been able to control up to this point. I have hopes that the L. reuteri yogurt might be a benefit to my symptoms.
Stephanie Tackett wrote: «However a quick google search turns up the reality that inulin is a serious problem for many. Does that mean we ALL have SIBO or that inulin is just difficult for most? (rhetorical question)»
That’s not necessarily rhetorical. It may be the case that not all SIBO presents with prompt response to prebiotic fibers. Independently, a reaction to just one type of fiber could suggest something else. Inulin is a fructose polymer, so fructose malabsorption comes to mind, but so does fructan conversion by undesired gut microbes. Sugar searcher R.J.Johnson (The Fat Switch) was on this paper:
Fructokinase, Fructans, Intestinal Permeability, and Metabolic Syndrome: An Equine Connection?
re: «… cancer survivor having had chemo radiation to the pelvic … IBS like symptoms…»
L.reuteri seems promising for a variety of things, but as far as I know, addressing dysbiosis per se isn’t so far one of them. I wouldn’t rule out a role there, either, but I doubt anyone has studied it explicitly. My general impression is that L.reuteri might be beneficial in H.pylori, but I’d just be guessing on things like C.diff, Candida, SIBO generally, and IBS as a side effect of various cancer interventions.
Keep working on microbiome optimization, independent of the yogurt.
With respect to the yogurt, the exact role of the inulin is not clear to me. Other saccharide polymers might well be used as substitutes.
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I took protein sensitivity tests at home and milk and yogurt (and yeasts) showed high reactivity. Also, I am on a low FODMaPs diet for IBS where lactose is an issue. Can I still eat this yogurt?
Treesha wrote: «I took protein sensitivity tests…»
Doing that isn’t part of the Wheat Belly / Undoctored program, so I’m wondering about the context here. What diet and lifestyle program have you been on, and for how long?
re: «…I am on a low FODMaPs diet for IBS…»
IBS often vanishes just following the core Undoctored program, which is why I posed the earlier question.
re: «…where lactose is an issue.»
Dairy can pose at least 4 separate issues: lactose, reaction to casein beta A1, insulinotrophic response to whey, and response to native or added hormones.
Of these, the lactose is largely or entirely metabolize during ferment. The A1 issue can be dodged by finding A2 dairy (which be tricky with cows, but all non-bovine dairy is A2). The whey largely separates and can be discarded. Organic dairy usually avoids added hormones, but native hormones can remain.
re: «Can I still eat this yogurt?»
All of which is to say: maybe. Plan B would be to use a different base fluid, such as coconut milk (which requires some recipe adjustment, and usually a longer ferment).
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Thanks for answering. I own the Undoctored book and the Wheat Belly books. I had to see a GI for a followup for an infection (diverticulitis). She performed a colonoscopy and at the return visit, said I also have IBS and try the Monash low FODMaP diet. I did so just to appease her and be able to say I tried (I have very little trust in the allopathic medical community). Lo and behold, I had some great success from one week on. (It’s basically an elimination diet for certain sugars found in five food groups.) I also began an elimination diet at the same time in response to an at-home test for food sensitivities (I have been GF for 20 years and avoid corn and most other grains). Lactose is the issue for FODMaps and if sensitive, a person can use lactose-free milk. The at-home test determines the issues with the proteins. I was ok for cheddar cheese so? I would think the issue is Casien. In any case, I have been off my probiotics (which have inulin; an issue with IBS) and was really hoping to try this yogurt even though I came up sensitive to yogurt on my protein testing. I hoped I could get an all clear, shouldn’t bother you but realistically, I will most likely just have to add it in and see what happens. hmmmm….
Treesha wrote: «I own the Undoctored book and the Wheat Belly books.»
Great; then we’ll have a common context here.
re: «said I also have IBS and try the Monash low FODMaP diet. … Lo and behold, I had some great success from one week one.»
You later mention inulin, but I’m wondering about other prebiotic fiber in your diet. Has SIBO been ruled out? (and the prebiotic fiber challenge can be telling on that)
re: «…a person can use lactose-free milk.»
Yeah, I just noticed that product class for the first time at the TrendyMart yesterday. Casein issues aside, it would need some carbohydrate substrate enhancement to be used for yogurt. Lactose-free milk removes the part that Lactobacillus like best.
re: «I was ok for cheddar cheese so? I would think the issue is Casien.»
Aged cheeses pretty much eliminate the sugars, the whey (skimmed off), and the casein (largely converted); so a lack of reaction to aged cheddar doesn’t necessarily nail down the culprit.
re: «I have been off my probiotics (which have inulin;…»
Probiotics or prebiotics? A probiotic with inulin wouldn’t surprise me, but with just one letter difference, I almost always have to ask. Anyway, probiotics without added prebiotic fiber are available.
re: «…even though I came up sensitive to yogurt on my protein testing.»
Sensitive to exactly what in what kind of yogurt is the question. This strain of Lactobacillus can be fermented in other beverages (non-dairy yogurt, kefir), if you want to explore potential benefits with no risk of confounding from dairy.
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If you use a half gallon of half anf half and a half gallon of fairlife milk do you use more than 10 tablets of the probiotics?
Chelle wrote: «If you use a half gallon of half anf half and a half gallon of fairlife milk do you use more than 10 tablets of the probiotics?»
Good question. Based on what Dr. Davis has reported so far, it might be necessary (and expensive).
My inclination would be to stick with ½ gallon for the first batch, and try larger subsequent batches using yogurt saved as starter.
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It says to “repeat every 4 to 6 hours”. How long do we ferment before it is ready?
Beth wrote: «How long do we ferment before it is ready?»
See this reply in the Wheat Belly Blog instance of this article.
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We are still making this strain of yogurt. I just finished my colonoscopy (bleh) so will see how I do with repopulating my gut with it. I suspect my hair and skin are experiencing positive changes, so will keep on this for a while.
Lynnz wrote: «…so will see how I do with repopulating my gut with it.»
That may not happen, on a permanent basis. The half life of Lactobacillus reuteri ATCC PTA 6475 in the gut is apparently pretty short, from a few days to a couple of weeks.
So part of why we’re making yogurt is that we may need regular topping-off. Part may be because we want more CFUs than the retail product provides. And part may be because we also want the exogenous metabolites (which we’d probably get a lot less of if we rely on fermentation in vivo).
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Am I reading correctly that this is a cold start yogurt process? I believe most yogurt recipes call for boiling for several seconds before cooling to 110 and then mixing in (in this case) the inulin/probiotic slurry.
Barbara wrote: «Am I reading correctly that this is a cold start yogurt process?»
A pasteurization cycle is optional, depending on materials and equipment. If you are using raw milk and/or raw cream, it is not optional.
re: «I believe most yogurt recipes call for boiling for several seconds before cooling to 110 and then mixing in (in this case) the inulin/probiotic slurry.»
Personally, I run that cycle when I make the yogurt. The cooker used goes to 180°F for 10 minutes.
The process for making this yogurt is usually using dairy that is already pasteurized, if not ultra-pasteurized. In another discussion, running a cycle was suggested, and people asked if it was really necessary. If you’re confident of the sanitation of your equipment, and using freshly-opened bottles of pasteurized dairy, perhaps not.
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I tried this technique with what I had, 2 probiotic tablets, 1 T insulin, and 1 quart of organic half and half. It was my first attempt at making yogurt, and it turned out great. I used my instapot, preheated, then inoculated for 12 hours. It was very thick, a little bit of curds, but not off putting and had a great flavor.
I plan to order the BioGais, but am hoping this will help improve my psoriasis…a continued battle even with oral probiotics, and probiotics.
Lori wrote: «I tried this technique with what I had, 2 probiotic tablets,….»
What brand/product of probiotic was that? I have seen reports of unpleasant results using ordinary multi-strain probiotics for yogurt making. Issues can include:
• substantial differences in growth rates by strain, and
• production of unpalatable metabolites by some strains.
re: «I plan to order the BioGaia, but am hoping this will help improve my psoriasis…»
Since I have no way of knowing which Lori you might be, what diet/lifestyle program have you been on, and for how long? Psoriasis is often reported to vanish on the Wheat Belly / Undoctored program, and was reported even prior to 2014, when the gut flora cultivation strategy was incorporated.
Separately, on the Lactobacillus reuteri ATCC PTA 6475 yogurt specifically, we have one recent anecdotal report of relief from a skin condition via topical application of the yogurt. No one knows just what to make of that yet.
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I took my entire first batch of L reuteri yogurt and froze it in 2 silicone cube (Ball) molds making 18 cubes. I used 1 cube in my next batch, semi-thawed in the fridge, and 1 Tbs of inulin to a quart of Half & Half. Left it alone in my yogurt maker for 16 hrs. The result was really thick, white yogurt. I would say possibly thicker than Greek yogurt. Not a hint of whey separation. Mild tasting too. My experiment tells me that freezing yogurt does not seem to harm the live bacteria.
Nancy wrote: «…froze it in 2 silicone cube (Ball) molds making 18 cubes. I used 1 cube in my next batch… The result was really thick, white yogurt.»
Thank you for that report. The snap assumption would be that at least one of the two L.reuteri strains has no problem with the freezing.
re: «I would say possibly thicker than Greek yogurt.»
How does this compare to your previous batches, not made from frozen starter?
re: «Not a hint of whey separation.»
Interesting. With freezing on the menu, where whey separation does occur, and whey consumption is not intended/desired, saving it for use as starter seems like a great option to have.
re: «Mild tasting too.»
Keep an eye out for, and update us on effects. If you’ve been noticing any benefits, and they remain unchanged with frozen starter, then chances are the freezing isn’t biasing the CFUs of ATCC PTA 6475 vs. DSM 17938.
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BioGaia Gastrus tablets are composed of L. R. 6475 and 17938.
How do we know that the 17938 bacteria don’t predominate in the yogurt, particularly so after just a few batches?
I use the Instant Pot to prepare the yogurt. I first heat one gal. of 1% fat milk on YOGURT/BOIL which heats it to 185F, then SLOW COOK to 195F for 1/2 hour, then cool to 100F to add 3 tbsp of culture and 3 tsp of inulin, then ferment at 110F for 1 hr, and then ferment at 86F for 23 hrs. I strain it for at least 24 hours. It is always extremely thick, tart, and delicious. After eating about 6-8 batches I have observed unfortunately no dramatic changes.
Max McCurry wrote: «How do we know that the 17938 bacteria don’t predominate in the yogurt, particularly so after just a few batches?»
Frankly, we don’t, and if that’s the case, we also don’t know if it matters. We may get some insight in the near future.
re: «…1% fat milk…»
Why so? My understanding is that “full fat” milk is more like 2%, and most people exploring this topic are using half&half, which is half full-fat milk and half heavy cream. If the fat isn’t just for consistency, and is involved in the fermentation chemistry, this might matter.
Also, are you confident that the 1% milk has no other potentially intefering additives, like emulsifiers and preservatives (perhaps pretending to be fortifications)? I’ve been shocked by the number of retail store milks that have Ingredients list containing more than: milk.
re: «…add 3 tbsp of culture…»
Is the culture crushed Biogaia® Gastrus®, or something else? And if BG, how many tablets was that?
re: «… and 3 tsp of inulin…»
Teaspoons or tablespoons?
re: «…and then ferment at 86F for 23 hrs.»
That might have consequences I can’t predict at all. I’ve been using 110°F±5°F (but only because that’s what our pot’s yogurt cycle uses — which I suspect is sort of appliance industry standard for yogurt cycles).
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re: why low-fat milk
I have progressed from a LC high-fat diet to a LC moderate fat/high protein diet. I’m 70 y.o. with atherosclerosis (CT score of 102), and I think I have sarcopenia as well. While under LCHF I lost 40 lbs, and lipid markers are now excellent. I’m 5’9″ and weigh 165 lb, and I’d like to lose another 10 lbs but maintain lean mass.
I’m using TG Lee milk–a well-known dairy in Florida. According to their website the only ingredients are: Lowfat Milk, Vitamin A Palmitate, Vitamin D3.
re: Culture
In the first batch I used about 10 crushed BG tablets. From that batch and every batch since then, I saved 1/4 cup (after 3 hrs fermenting) and use a few tbsp for the next batch, but used no more tablets. That has always produced thick, tasty yogurt.
re: Inulin
I always add 3 heaping teaspoons to each gallon.
re: Ferment time and temperature
I have generally been following the recommendations here:
https://brodandtaylor.com/the-science-of-great-yogurt/
The Instant Pot has a setting for fermenting at a lower temperature of 86-93F.
Max McCurry wrote: «I’m 70 y.o. with atherosclerosis (CT score of 102)…»
Be sure to see: How to Reduce Your Heart Scan Score. Fat avoidance is not part of the strategy (although A1 bovine dairy avoidance might be, for various reasons).
re: «I’m using TG Lee milk–a well-known dairy in Florida. According to their website the only ingredients are: Lowfat Milk, Vitamin A Palmitate, Vitamin D3.»
The A & D are added to compensate for what is lost with fat removal. It’s not clear to me if they have any impact on the fermentation (do they mimic native forms?). Also, I’m still unclear on the role of the milkfat in this particular yogurt.
Thanks for the results report and the book suggestion.
re: «The Instant Pot has a setting for fermenting at a lower temperature of 86-93F.»
The optimal temperature for this particular ferment is not yet nailed down, and it may be some time before we know. Typical slow cookers (other than sous vides) don’t provide precise regulation at arbitrary temperatures over extended time spans. So most people following this development can’t run controlled trials.
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I made this yogurt by mixing 1 qt. Half-and -half with 3 Tb. of full fat commercial yogurt, as I usually do, then added the 10 tablets and inulin to the mix. Did I not have to add the first starter culture and just use only the 10 tablets instead for starter?
Mary wrote: «I made this yogurt by mixing 1 qt. Half-and -half with 3 Tb. of full fat commercial yogurt…»
Don’t do that. The commercial yogurt, if live culture, contains species and strains that will compete with the L.reuteri strains in the Gastrus®. This could impair the results sought, and will spoil using any saved yogurt as starter for future batches.
re: «…then added the 10 tablets…»
Did you crush the tablets? If not, they may have little or no effect at all. Grinding the tabs in a mortar and pestle might be an ideal way to do this. For anyone lacking this kitchen tool, simply put the tabs in a poly bag, and smash them with a heavy flat object.
re: «Did I not have to add the first starter culture and just use only the 10 tablets instead for starter?»
The crushed tablets are the starter for the first batch (and the only starter you want to use).
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The Gastrus is all you need. I would be concerned about unwanted ingredients and competing bacteria from the commercial product.
The main reason I am replying is to share my Dr. D’s Yogurt experience.
I’m 69 and have never liked yogurt. Having just embarked on the Undoctored lifestyle, and hearing all the possible benefits of this stuff, I resolved to give it a try and do what I have to do to get past, what for me, was the disgusting taste.
I am happy to say this is unlike any yogurt I have ever tasted. In fact, it is rather bland. It reminds me of the smell of evaporated milk or baby formula. I do have an impaired sense of taste, so this may not be true for everyone.
I used half measurements of the recipe above; 16oz, ultra-pasteurized H&H, 5 tabs of Gastrus and 2 teasp of inulin powder. I used this little yogurt maker –
https://smile.amazon.com/gp/product/B000EX16RY/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
I didn’t use the little jars that come with it. I used a 7 cup Pyrex bowl.
I verified the temp with my digital thermometer, and it showed 109.8F.
I hadn’t paid much attention to the reported fermentation times, so I was a little concerned when the liquid hadn’t changed after 12 hours; which was reported as a good time with conventional yogurt recipes.
I checked it again after 5 more hours, and there it was! Very thick and creamy. I may go a little longer next time to see if it gets even thicker.
Now I need to eat, and see what happens…
I got my Gastrus tablets today, and have half & half plus full fat milk to start. I would add a thought in case others haven’t mentioned it: I wonder if using Ultra Pasteurized (UHT) dairy products might not ferment properly – but since my half & half is UHT, I guess I’ll find out. It seems to me I’m adding the bacterial culture, so it may not matter. A google search turned up varying advice on this.
I intend to use acacia fiber (Heather’s Tummy Fiber, powder form) as my inulin/prebiotic substitute. I do not react well to inulin in any form (severe gas – which probably is a clue to something).
What I have to check on is IF my crockpot at lowest setting works to incubate since I no longer own a yogurt maker. I will be happy to report back on my results.
Stephanie Tackett wrote: «…I wonder if using Ultra Pasteurized (UHT) dairy products might not ferment properly…»
People are wondering about that, but I suspect it’s not a big problem. No failures traced to that have been reported, and I imagine that many people are using UHT dairy without realizing it (my household may have been for example).
re: «I intend to use acacia fiber (Heather’s Tummy Fiber, powder form) as my inulin/prebiotic substitute.»
Be aware that acacia is not just prebiotic fiber. It also has emulsifying properties. I use it as part of my daily mix of prebiotic fibers, but aim to keep it below 3 grams thereof. I see that the serving size for Heather’s is 2.5g. This may not be a coincidence.
re: «I do not react well to inulin in any form (severe gas – which probably is a clue to something).»
See: The Prebiotic Fiber Test
If you react to inulin, but not acacia, that’s very interesting.
re: «What I have to check on is IF my crockpot at lowest setting works to incubate…»
Run a cycle using plain water. Check the temp with a probe thermometer. Chances are it will be far too high — easily in the pasteurization range.
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I ran it for almost an hour using some water and my quick temp thermometer. It registered 110 ish when I decided to go ahead and put the culture in there. This is an old crockpot…I shouldn’t have trusted it. I should have done more research. I set it on 10 hr cycle thinking that would be about right. It overheated as I have now posted. I’m now making a second half batch using the Proof cycle on my oven (wish I’d noticed that feature before!!) . This batch I’ll use to inoculate larger batches without having to purchase more of those expensive tablets. Any ideas if I can use the ruined cream/cultured batch for anything or is it a loss?
I too am unable to use inulin. I have done the Sibo test and it seems the only prebiotic that bothers me so far is inulin, even in the yogurt. It’s actually worse in the yogurt than anything else. The raw potato and green banana does not bother me. The inulin also takes a few hours to bother me, so I don’t think it’s SIBO. I have been trying to eat the yogurt, hoping to get used to it, but have only gotten worse. The yogurt does not bother the rest of my family tho. My question is, is there a substitute or can we leave out the inulin altogether in the yogurt? I plan on using goat milk or coconut milk the next time just in case it’s the dairy. I think it’s the inulin bothering me because it bothers me any time I have it.
I’m trying Bob’s Red Mill brand potato starch in the batch I’m making today. I didn’t want to replicate my 2 previous failures in any way, so I opted not to use acacia fiber (also a good prebiotic ). Bob Niland says he’s used it with success.
Thank you! I have that but haven’t tried it yet.
My crockpot overheated and I think the batch is ruined. I ran some errands and came home to find the milk mixture was at 200*F. Anyone know if I can salvage the cream/milk and do anything else with it, or is it a loss? Research seems to indicate I killed all the lacto culture 🙁
Stephanie Tackett wrote: «Anyone know if I can salvage the cream/milk and do anything else with it…»
Some sources say yes, if it doesn’t smell bad:
What Can I Do with Failed Homemade Yogurt?
I’d be tempted to just put it in the fridge, and save it for a later batch. You’re going to need another 10 tablets for your first real batch, and may not want to add yet another variable to the mix.
Be sure to try a water-only test cycle on your next fermentation warming setup.
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HI Bob, thanks for the reply. I gave up on that batch and tossed it. Started another half batch with 5 tablets, milk and HWC. I warmed it using the Proof setting on my oven overnight. Although it’s a little curdled on top, it’s too liquidy to call yogurt. It smelled a bit cheesy after sitting in the warmth for 24 hrs, so now it’s in the fridge until I decide what to do with it.
I ordered a real yogurt maker over the weekend along with an instant read thermometer. I’m determined to be successful at making this yogurt!
Another question. Has anyone found a less expensive source of this exact strain of Lactobacillus reuteri? Perhaps as a powder alone with no flavoring? I searched most of the weekend and found lots of commercial products with various strains of reuteri but not the one Dr Davis raves about.
Stephanie Tackett wrote: «Has anyone found a less expensive source of this exact strain of Lactobacillus reuteri?»
To be honest, I haven’t looked. But I have run some numbers on just how much can be made from the initial box of tablets, using saved starter.
If it can be generationally extended as far as it seems, the other raw materials are going to be the bulk of the expense.
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I made some comments on Dr Davis’ original L.reuteri post but update here.
I’ve now purchased an Oster Greek yogurt maker and am preparing to make a 3rd batch. My first, I overheated. My second turned out watery and with an uninviting appearance, texture and smell most reminiscent of breast-fed baby spit up 🙁
I strained it and still can’t bring myself to taste it. I have enough tablets left for one more attempt to make the world’s most expensive yogurt!
I’m thinking about the prebiotic fiber. I have some Bob’s Red Mill Potato starch and maybe I can try that? I used acacia fiber in my previous batches, since I take that every morning in my Bulletproof coffee. (Inulin tears me up).
My formula today will be 2 cups whole milk, 1 cup HWC and 8 crushed BioGaia tablets. Wish me luck!
What is HWC?
Hi Becky. It’s heavy whipped cream.
Stephanie Tackett wrote: «…Oster Greek yogurt maker … My first, I overheated.»
Any insight on how that happened? If it’s a specific risk with that model, people contemplating brands might need to know.
re: «I have some Bob’s Red Mill Potato starch and maybe I can try that?»
I use it, and as I recall, Dr. Davis has as well. The only reason to avoid it might be if someone was avoiding nightshades.
re: «(Inulin tears me up)»
In the unlikely event that you haven’t seen it:
The Prebiotic Fiber Test
HWC is commonly Heavy Whipping Cream.
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Bob, you asked «…Oster Greek yogurt maker … My first, I overheated.»
Any insight on how that happened? If it’s a specific risk with that model, people contemplating brands might need to know.”
Sorry, I wasn’t clear. The Oster Greek Yogurt maker is brand new. It’s on it’s first use right now.
The way I overheated my first L. reuteri batch was using an old crockpot. Even at lowest setting, it went in excess of 200*F although it did take 2 hrs to do so. I do NOT recommend trying to incubate yogurt in a crockpot unless it’s a new spiffy model like the InstaPot with yogurt setting.
Bob,
I posted my first 2 attempts on the original L reuteri thread and you responded helpfully. Maybe it would be less confusing if I stuck to that thread!
Anyway, I was the one who tried my crockpot on low for several hours and it went over 200*F. Then, second batch I tried incubating inside my oven which has a proof setting. The problem with that turned out to be that it wasn’t hot enough, presumably? I really don’t know. For hours, every time I looked, it was just watery and non-yogurty looking.
I’m really just going by results. I ended up incubating the 2nd batch overnight, 24-26 hrs. If I’d been better prepared with a candy or instant read thermometer, I might have better data to know. I am prepared now, though! I just don’t care for the appearance or smell of the second batch but it’s still in the fridge. I’m not worried about nightshades so I’ll use the potato starch in this batch and we’ll see what I have in about 12 or so hours.