Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Whether to consume the whey is your call. I tried my first attempt yesterday using an Instant Pot yogurt function. Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. Didnt enjoy it, at all. I stir in several drops of stevia at serving time anyway, which breaks up the curds. The L reuteri yogurt recipe . Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. Also note; we have spoken directly with BioGaia in Sweden who are the manufactures of the L Reuteri probiotic, and they themselves strongly point out that L Reuteri was not designed or developed for making yogurt. We have been consuming both as well. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. You will also want to verify setting it on 180F actually holds it at 180F. Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. You can freeze portions for a month or two, with some shift in texture. A friend referred me to this blog and Ive practiced making 1/2 gallon of yogurt. ________ Blog Associate (click my user name for details). It might be some reaction, not by your immune system, but by your current uninvited gut flora, to either the live culture and/or their metabolites. The second batch I tolerated just fine also until about half way through it and then I started getting bloating and gas pains. re: Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs., In the modern settler populations, there are various reasons for oxytocin decline, and the majority are non-ancestral. Ive been looking through the ingredients and it has hydrogenated oil in it, it is well known that these managed substances are very harmful to our gut biome, also it does not say if the sweetener is plant based which will be fine, or the other, I must say these ingredients make me very hesitant and will not partake until I am reassured otherwise, can anyone help me out here because I would love to give this a try. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? A typical not-too-fine mesh strainer might also suffice. Note that we begin by making a slurry to make sure the prebiotic fiber does not clump. It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. The water must not be filled over the tall line indicated on the inside wall of the maker. The top of the yogurt grew a pink bacteria and smelled. Black spots, and of course obvious mold growth. Maybe I just need to regroup and purchase the tablets. Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets yogurt came out very firm with good taste. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? then bring it down to 110, stir in the The Biogaia Gastrus tablets and inuline then put the pot in the oven with the light turn on an just let it go for 24h? Heating and holding milk at 82 C (180 F) for 20 minutes (or longer) denatures the milk proteins so that they bind and set together. Potato starch was terrible. There was a lot of good information in it but the focus was too much on SIBO and SIFO, and that wasn't clear until I started to red it. Ive been adding one crushed tablet every 5th batch, but am not sure thats necessary. ________ Blog Associate (click for details). All I get is a liquid. yogurt, but the results were entirely unsatisfactory. Pour the mixtureinto the jar of milk and whisk to incorporate. Want to boost the libido, sexual performance, and orgasmic inte. That data has been referenced in other yogurt threads here, and discussed on the subscription forum. I am game but not sure what I am doing wrong. It is fineif the milk coolsdown below 42 or even goes cold, it justmustn't be too hot. Thats one advantage to pulling starter about halfway through. The results speak for themselves. (Take a look at your bowel flora analysis from Thryve, Viome, or Gut Zoomer, for instance, to see whether you have L. reuteriyou likely do not before consuming the yogurt.) Dont forget to reserve a third of a cup of yogurt or whey for your next batch of yogurt! How does adding 10 to the batch affect the flavor of plain yogurt?? If a pasteurization cycle is run, its important to do that before adding the culture, and indeed, to make sure that the temperature of the liquid back back down to 110F before adding the culture (or you will kill the culture). We have a different brand, but the Boil function appears to apply rapid high heat. Cheese cloth is generally preferred. A lot of time the yogurt separated and looked like this: https://i.imgur.com/jxQbJW9.jpg. 1 quart half-and-half. If your experience is based on commercial yogurts, thats one thing. If we lump the two L.r. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. Ingredients: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat's milk/cream, sheep's milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon) 10 tablets of BioGaia Gastrus (available on Amazon), crushed Method: The only reason I am doing this is for the health benefits brought about by the 6475, so I add a couple crushed tablets with every subsequent batch just to make sure the 6475 strain is maintained. Then is was a dish of mushy small-curd cheese-likesomething. Even better, filter through a coffee filter or cheesecloth placed into a colander; place the setup into a large bowl or pan and allow the whey to drip out over 4-6 hours, lightly covered. A possible cause: some internet sources suggest a batch of starter might lose its potency after four or five days in the fridge. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. Because the process of heating made such a vast improvement, we wondered if cream was required at all? I rotate making 1 qt. I dont mind making expensive yogurts but if the home made yogurt doesnt work why bother? and if so, what was the temp when the culture was added? Any less than that and it is not thick enough. Dr.Davis has suggested that consumption in late stage pregnancy might not be wise. Is that the goal? Putting oats in this yogurt would be analogous to putting a hemlock dressing on your salad. re: I needed to stop yogurt after 30 hours. If the process needs more bugs, you need to start over. are reporting the effects listed above. It is our belief at Luvele that the combination of ingredients in BioGaias L Reuteri probiotic are not always equal from tablet to tablet. ________ Blog Associate (click my user name for details), It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). I made mine with a quart of full cream and a quart of 1/2 & 1/2. The low temp just slows growth (but invites contamination). In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. Can someone clarify if the yogurt is recommended for a BC survivor? I assumed that it was due to cross contamination, I then started sterilizing my tools and now my yogurt just doesnt form at all. Is it a preference? It can be a challenge to hold the milk at a high temperature for so long. Maybe if you had a buzz cut, I could see it, but if you have longer hair, I would think it would be a few months before you would notice anything.? This "yogurt" fermented with two unconventional strains of Lactobacillus reuteri achieve effects that include: Smoothing of skin wrinkles due to an explosion of dermal collagen Accelerated healing, cutting healing time in almost half The wheat belly diet, written about by cardiologist Dr. William Davis, claims that excluding all sources of wheat from your diet can help reduce your risk for health problems, such as cardiovascular disease, diabetes or becoming overweight. Some people even heat their materials, e.g., in the oven, to kill any contaminants. Perfect yogurt. My production batches dont have enough to bother with. The lack of CFU info in particular doesnt allow me to even guess on the likelihood of first batch syndrome. That is generally guessed to be a fungus, which would be some opportunistic organism from the local environment. David wrote: See figure S7 of that research. ________ Blog Associate (click for details). 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. While you may still obtain the oxytocin-provoking effect, you lose. I looked at the user manual PDF for that, and cant tell: . I have made well over 100 batches without a single failure, so I know that you can do it, too. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. re: Once the process finishes,, how much yogurt did you end up with?. Taxes and shipping calculated at checkout, Add description, images, menus and links to your mega menu, A column with no settings can be used as a spacer, Link to your collections, sales and even external links, Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. What am I doing wrong? Place the yogurt in the fridge for at least 6 hours to set then enjoy. Even it I dont have the winning solution yet, I can take the inulin. I dont understand the 24-36 hours mentioned here. ________ Blog Associate (click for details). My Luvele yogurt maker instructions make no reference to cultures and substrates. In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? Net weight per tablet, 700 mg. Thanks for any thoughts you might have. The usual glycemic impact of oats would be blunted here, but the other hazards remain. Thank you dr. Davis for clarifying that confusion for me. ________ Blog Associate (click for details). (In Australia Full Cream Milk is about 3.5% fat, and in the USA its known as 'whole milk' which is about 3.25% fat). I read that you should not do. Do you get a lot of whey? Add the inulin powderto the small bowl of milk andmix to form a slurry. re: I will order through the US distributor and report back!, If you arent in the US, I dont actually know if they export. It does not produce lumpy yogurt. 10. Joan wrote: Theres so much talk about yogurt being good for you but I have always found it makes me sick.. If not, the Undoctored Inner Circle site has a protocol for identifying and dealing with SIBO, as well as reducing the risk of recurrence. This discovery is quite new.. I see web pages for the UHT variant with VitaminD added (and its not at all clear to me why they would do that, nor am I sure it doesnt matter). Sorrymy additional info crossed your reply. I have done 16 hours or so a couple times, but it morphs into a cottage cheese consistency I dont like. Set to what temperature? Our research into developing the best yogurt makers on the market together with our extensive experience making yogurt has us confident that a 24-hour incubation is sufficient. Its a go-to staple prebiotic fiber in support of gut flora cultivation. You can build REAL momentum and achieve spectacular results for your clients, patients, and community: Substantial weight loss Lower blood sugarsmany type 2 diabetics become non-diabetics It smelled extremely tangy and cheesy. b) Add 1/3 cup of L. reuteri yogurt or whey from a previous batch (frozen and defrosted may be used) to the slurry and mix in. I vaguely recall Dr Davis addressing breast cancer & the yogurt. Temperatures above 43 C will kill the L. reuteri strains. Turn off the oven; repeat every 4-6 hoursnot precise, but it works fine when using dairy for fermentation. If they tested in rodents to determine Tolerable Upper Limit (of just the CFUs), Ive not seen that data. It may be a while before we have a predictable picture on that. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Expand the Ingredients as needed to confirm: Ingredients Bulking agent (isomalt), L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475, fully hydrogenated vegetable oil (palm), flavour enhancer (ascorbic acid), mandarin flavoring and mint flavoring. Dr. William or Bill Davis is a cardiologist, a New York Times #1 bestselling author of the Wheat Belly book series and is the Medical Director and founder of the Undoctored program including the Undoctored Inner Circle, where he helps individuals take back control of their gut, health and lifestyle. The CEC recipe is going to make a yogurt, and not a progurt, so to speak. Put the lid firmly on the yogurt making jar and place into the yogurt maker. re: Its just the yogurt. Apparently there are several variations on how to make this yogurt. What happened? Looks like instant pot (small one at 3 quarts) works well here. Is it possible to be allergic to yogurt but not other dairy? CFU amplification is the leading explanation for the generational capability. Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurthas us confident that a 24-hour incubation is sufficient. I didnt notice this at first. Idont know how soon well know something. The only noticeable difference was the jar with 3 tablets formed a pocket of whey separation. It may be too high, as the organisms die at 115 degrees F and higher. What did it look like before that (if known)? Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. Dr. William Davis is a leading authority on L reuterii yogurt and its many health benefits, and his yogurt recipe is the perfect way to get started! Robert Rominger wrote: Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge?. Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again. Gather all your. I just started our first L.reuteri yogurt batch using thawed-out frozen goat milk taken from our Dwarf Nigerians last year, so I dont yet know what to predict. Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?. I do eat sauerkraut and pickles with no reactions, love those. That (better) would depend on the objectives. As it happens, I just had a batch finish this morning our last dairy batch for a while, and had not planned to consume the whey fraction. It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. ________ Blog Associate (click for details). ________ Blog Associate (click my user name for details). I have had a lot of success. Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? Their business arrangement with Biogaia may preclude it. Can this pot be set to more than 8 hours? I tried to make a quart following directions on this site and after 24 hours it separated into a LOT of whey with a little not-great-looking yogurt on top. inulin for 1/2 gallon of milk plus 1/2 cup of HWC. I say this because many years ago I got my Dad a yogurt maker that didnt work very well. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. Seems like I might need to ferment longer. I didn't used to think so. If its based on trying this particular yogurt, thats a completely different situation. And still do 14 hours. Linda S. wrote: Ive made this with coconut milk (full fat in the can).. do you get this reaction with any other live-culture fermented foods, like sauerkraut, kimchi, Bubbies pickles, kefir, kombucha, etc? Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. re: Luvele machine, set at 40 degrees Celsius., re: One quart Organic Valley whole milk, pasteurized + homogenized. In the WB/Undoctored program, dairy elimination is one of the top options for addressing a weight loss stall. An do you leave the lid on?. ________ Blog Associate (click my user name for details). Mix thoroughly and make sure the prebiotic and sugar are dissolved. Our customers confirmed that our homemade half and half looked different to yogurt made with store bought half and half milk. Valid question, but to set expectations, I doubt it. I havent run into starter exhaustion, but have been adding one crushed tablet to every 5th batch made from starter (just as a precautionary measure we really dont yet know what the generational limit is, nor precisely what might threatenit). Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. re: Both my wife and I have noticed our hair getting thicker, Neat. And then, a prompt reaction tends to suggest that youve got a dysbiosis. 1) The Goal Setting Guide: Learn how to set goals and actually accomplish them within 90 days! I will order through the US distributor and report back! What brand/product of coconut milk did you use? I experimented with different amounts of the ingredients for a few weeks. 15 30 1xJan 23, 2022. ________ Blog Associate (click for details). What if you could dramatically improve your body composition, balance your hormones, and even reverse the signs of aging just by eating one little food?My wife, Alyson and I already made a couple of batches and can't believe the difference in how we feel, and it's only been a couple of weeks.So what is it?It's a very particular type of yogurt, replete in scientifically proven strains of probiotics that you can whip up right at home.Today we're here, once again, with one of our very favorite doctors in the whole wide world, Dr. William Davis.Dr. Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. can the 43C yogurt cycle be set to run for 18 to 48 hours? With respect to what you have on hand, you could try the twin sauce dish trick to see if theres life as we know it. And thats part of why I asked about the dietary context. Then add the remaining liquid and stir. Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. I do cover the pot, though, with one thin layer of saran wrap. Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic As Recommended by Dr William Davis Super Gut, MD Cultured Dairy Low and Slow Yogurt Lactobacillus : Grocery & Gourmet Food Grocery & Gourmet Food Dairy, Eggs & Plant-Based Alternatives Dairy & Plant-Based Yogurt Kefir One-time purchase: $52.99 ($189.25 / Ounce) Aside from one notable incident where I put a towel around my yogurt in the oven and then turned it on and forgot about it (do not do this, folks!) William Davis, MD, cardiologist and author of the #1 New York Times bestselling Wheat Belly books, as well as Undoctored and, most recently, Super Gut, brings the unvarnished truth about many health conditions. A 100 watt incandescent bulb will do that. (We are not actually making yogurt by the standard FDA definition; we are simply fermenting dairybut it looks and tastes like yogurt so we call it yogurt even though it is much more powerful.) how prompt is the reaction? One last question do you put the pot that you showed us in the picture of your yogurt in the stove? And youre sure that these are live-culture fermented foods? The milk is now ready to begin fermentation. re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. was added? ________ Blog Associate (click for details). Since these Ingredients are listed in by-weight order, the bulk of the product (so to speak) is the isomalt, which is very likely metabolized entirely during the first ferment. Im afraid we might be boring the other folks in this thread. We run one anyway. On the other hand, inulin has been trouble-free. If the milk accidently boils briefly, dont panic reduce the heat and continue. Effectively, if true, what is being ultimately suggested here is that a home made yogurt can fix a great deal of the obesity in the entire world! Rebecca Kennedy wrote: I vaguely recall Dr Davis addressing breast cancer & the yogurt., You recall correctly: 2018-06: Who should NOT do the L. reuteri yogurt? Ive made maybe 12 batches of the stuff with varying degrees of success. Im ingesting a lot more than a tbsp. I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. ________ Blog Associate (click my user name for details), Wow. Im a bit concerned that we could see a BGY fad explode, resulting in severe shortages of this probiotic (and who knows what response from Biogaia). I do check it, but I havent known what Im looking for. This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. Help! Is that true? I think the first batch I allowed to get too hot and likely killed the L. reuteri. As we always do, the, Half and half isnt available in Australia, so, in our, If store-bought, half and half milk is available in your area, we recommend you follow Dr Davis. Anyway, we arent quite sure where well end up with incubation time and amendments in the L.reuteri project, but chances are its going to need more than 8hours. We have extra Gastrus standing by, just in case. Excessive consumption may have a laxative effect due to the content of sweetener in the product. For many people, just following the gut flora cultivation strategy in Wheat Belly Total Health, or the newer Undoctored, can clear it up. For how long do you maintain it at 110 degrees? I plan to try it again, but havent settled on the next recipe. Where just having some L.reuteri around is the key, I would think so. It simply didnt make much yogurt. Let's make Dr Davis yogurt Part 1 - Enjoy! 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends. He gave them a list of foods low on the glycemic index. In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. Its pretty quick, within the hour,. The jar on the left was heated and held for 20 minutes and produced consistent, firm, thick set yogurt. Did you add the tabs whole, or crush them first? I am game but not sure what I am doing wrong. orange, pink), or growths (furry, green, black), then contam would be a prime suspect. Sam A wrote: Ive ordered off of iHerb and I went through a few batches., re: A lot of time the yogurt separated and looked like this. Read more Verified Purchase Use for my L. Reuteri yogurt making. Mixed in the sugar and made a slurry with the goat milk. The other two are lactose (which is expected to be nil, due to the fermentation), and hormones (including natural, and on that, Ive no guesses as to fermentation effects). Our research into developing the, 2 tablespoons pure organic inulin powder (or prebiotic powder of your choice), , crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch, Before you begin it is important to sterilise the, Click here for our delicious, step by step. A coffee filter is apt to take way too long (or even clog & stop). Check the container Nutrition Facts. Because our experiments produced thick textured, tart tastingyogurt we are confident that bacterial fermentation occurred however, without clinical trials on the yogurt, accurate CFU counts are unknown. Tasty, too. At that time I noticed a significant decrease in appetite that has benefited me all these years, so I am not all that surprised to notice much more of a decrease. A method for treating inflammation in inflammatory bowel disease, comprising orally administering gastronintestinally to a human conditioned medium from a culture according to claim 1. re: Also wondering if I put a particular strain of bacteria into my gut in a high count could that perhaps have consequences on the other bacteria in my gut since they have a relationship?. Any advice is so appreciated. . Kimchi doesnt give me any reactions in my stomach, but I dont like the taste, its too spicy hot for me. In large glass/ceramic bowl, combine 2 tablespoons of liquid with the inulin, sugar or other prebiotic, and the crushed probiotic tablets. What strategies are needed to maximize the yield from a box of Gastrus? Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets. 1 Litre of Wholemilk2 tablespoons pure organic inulin powder (or prebiotic powder of your choice)3 tablets ofBioGaia Gastrus, crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch. We got a couple of candy thermometers to measure the temps and discovered his yogurtmaker, when set on 110F, was keeping the mixture at 120-125. Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes. I am going to attempt making the yogurt today, I want to use my stove light the way you do it. I didnt run a pasteurization, and got an odd 1-inch diameter growth on the top. Do not stir the yogurt while it is warm or else is will not set in a perfect mass.15. With cows milk, Ive been using 24 to 36 hours. I made it in a Crockpot and woke a 4AM to put the finished product into the fridge. The thickness of this yogurt is evidence enough. Use any source of heat that emits 6,000 joules of energy per minute. We have made conventional yogurt with their milk previously. Its really worth knowing how it behaves. Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. If store-bought, half and half milk is available in your area, we recommend you follow Dr Davisoriginal method that does not heat the milk. re: I used my Instant Pot Ultra, with the custom setting. I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains.". Switch the yogurt maker off and remove the yogurt jar. If the settings are inaccurate, you can probably still use it. Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the. Im also a bit unclear on the exact role of inulin here, but can speculate that because its a fructose polymer, and fructose is not a substrate preferred by L.reuteri, that would also be expected to extend fermentation time. Consume one-half cup per [] Commercial yogurts are usually loaded with residual sugars (not just lactose), and may or may not have live cultures by the time you consume them. Now I have all I need to make the L-reuteri yogurt. re: Also, what does contamination look or smell like?, Pink or orange spots. If I found myself in that situation, Id tend to run long. We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. We havent experienced any of the benefits, especially more love, patience and empathy for our fellow man (the one we needed most!). Let me rephrase that, then. What works best for me is 8 crushed tablets and 2 tbsp. But even on a pessimistic evolutionary view, MotherNature doesnt much care about us one way or the other once we reach about twice reproductive age. Elements that might have the most bearing on gut motility would include: grain free, magnesium restoration, daily prebiotic fiber, and ample hydration. inulin, and 2 BG crushed tablets. Which of these would be the suspect, if not both, isnt clear. So 10 tablets is going to be less than 2.3g of the oil, and (assuming a cup serving) is then diluted across 12portions of 1st-batch progurt. No surprise, I guess, but theres not information at this link nowadays. Heres what I did: * I quart of organic half-and-half (Stonyfield Farmsseems to be ultra pasturized, could that be the problem?) What should I look out for that implies failure? 2. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. It was the 2019 Revised & Expanded. He is also author of the new Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor. (and in what month, to be delivered to what region). Cannot live without it! If you choose a pasteurized dairy product, there is no need for pre-heating. Both samples were otherwise treated identically; they were heated and held for 20 minutes, had the same amount of prebiotic powder and were incubated for the same length of time. Should I start over with a new batch? 5.0 out of 5 stars Bought to make my own L. reuteri yogurt by Dr William Davis (Wheatbelly Undoctored) Reviewed in the United States on October 30, 2019. re: someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt, Weve got lots of folks experimenting, and reporting both in the blogs and on the subscription forum.
