Here’s how I make L. reuteri yogurt starting with MyReuteri in capsule form.
You will require:
- 1 capsule MyReuteri
- 1 tablespoon inulin
- 1 quart of organic half-and-half
- Heating device capable of maintaining a temperature of around 100°F for 36 hours
I use half-and-half as it yields the best texture and I reject the notions of limiting saturated fat and calories.
You can also use canned coconut milk but a couple additional steps are required to prevent separation of fat and solids: Pre-heat to 180 degrees F, then allow to cool to 100 degrees F or less. Add one tablespoon inulin, one tablespoon sugar, and one teaspoon of guar gum, then whip with a stick blender. Add the contents of one capsule of MyReuteri, stir, then cover and place in your heating device.
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Do I need to heat Organic Ultra Pasteurized A2 milk up to 180 deg F when making the yogurt. I have tried two batches using Organic Half and Half, but got extreme separation of Whey and Curd. I followed all directions, all utensils and bowl are clean and don’t joints where other bacteria can hide. I have made other yogurts before and never had this kind of problem.
JT Traverse wrote: «Do I need to heat Organic Ultra Pasteurized A2 milk up to 180 deg F when making the yogurt.»
No, that isn’t necessary with conventionally pasteurized or UHT dairy. It is required for LTP or raw dairy. And of course the dairy needs to be at or below ferment temp before adding starter.
re: «I have tried two batches using Organic Half and Half, but got extreme separation of Whey and Curd.»
What are you using for starter?
You can run through the☑☒checklists and see if any other issue suggest themselves.
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I have tried multiple batches and they are all turning out with curds and whey. Started them from the whey I froze from the first batch. Checked the temperature of the yogurt machine and it is maintaining 100 deg F. Could it be the L Reuteri is defective? It was exposed to a lot of heat because it set in the black mail box for 6+ hours at approx 100 deg F Ambient outside. Probably 140+ in the mail box. I am planning on starting another new batch tonight and process it at 98 deg F. I have made a lot of yogurt, but never made this kind and never had any failures.
JT Traverse wrote: «I have tried multiple batches and they are all turning out with curds and whey. Started them from the whey I froze from the first batch.»
That tends to rule out ‘first batch syndrome’ from low starting CFUs.
re: «Could it be the L Reuteri is defective?»
Yes it could.
re: «It was exposed to a lot of heat because it set in the black mail box for 6+ hours at approx 100 deg F Ambient outside. Probably 140+ in the mail box.»
Alas, that would do it. Reuteri starts dying at 108°F, and is assured dead at 122°F. I rely on a PO Box due to this and other risks. When the probiotic is generally available at retail health food stores (as BioGaia® Osfortis® often is), I prefer to shop with my own cooler in tow, and buy out of theirs.
Some web order sites offer cold-pack shipping and specific-day dispatch. I just took advantage of that for some kefir starter—expensive, but a one-time expense with adequate stewardship. Plan C would be to re-order in cooler weather.
re: « I am planning on starting another new batch tonight and process it at 98 deg F. »
You might instead run the Dead Busg? test from the checklists linked earlier. Chances are that you need new probiotic starter.
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I’m new and am confused about which products to order to start my “yogurt” making. What is the difference between the “starter packets” and the other individual products – MyReuteri, myCripsatis, HU58, Biothin. I want to make the sibo yogurt. Do I need to order them all? Does the starter packet include more than just l Reuteri?
Cindy Hawkes wrote: «What is the difference between the “starter packets” and the other individual products – MyReuteri, myCripsatis, HU58, Biothin.»
It’s going to vary by brands, but “starter packets” generally include what the brand thinks is an adequate amount of MAC (prebiotic fiber), plus a critical mass of CFUs for at least a quart or liter. It’s a convenience for those new to not-really-yogurt-making. Because the MAC is intended for use in an extended ferment, the brand has likely taken extra steps to enhance MAC sterility.
Separately, it would be useful to have a stash of inulin on hand. I usually use NOW Foods brand loose powder, and keep it in the freezer between batches and other recipes.
re: «I want to make the sibo yogurt.»
Which recipe? The original/Super Gut book recipe, with coagulans is still valid, and as a 3-way yogurt. but less predictable. Your mention of HU58 suggests that you are aware that the recipe has evolved.
The new SIBO blend is perhaps most easily made as a 2-way (reuteri+gasseri) blend, and a separate B. subtilis HU58 (90-100°F🌡32-38°C, 24hr).
I also suggest that people new to yogurt start with a simple L. reuteri. Any of the Oxiceutics™ MyReuteri™ products make suitable starters. The starter variant contains only L.r. and inulin.
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I have Biogaia tablets with me. Is inulin necessary to make it?
I was thinking of adding one crushed tablet to boiled milk at 90°c to make it without yogurt maker and let it stay for 18-24hrs
Osh Shah wrote: «I have Biogaia tablets with me.»
Which BioGaia® tablets? If Gastrus®, they can work.
re: «Is inulin necessary to make it?»
Some sort of MAC extender is worthwhile, and needed for every batch. If you can’t easily get inulin, you can use FOS or acacia powder.
re: «I was thinking of adding one crushed tablet…»
That’s only 200M CFU. For these extended ferments, 2B per liter or quart (10×200M) is thought to be the minimum viable starting amount. With respect to Gastrus, this is part of why it’s no longer preferred, vs. any of the Oxiceutics™ products, or BioGaia Osfortis®.
re: «…to boiled milk at 90°c …»
Adding any live culture to 90°🌡194°F dairy kills that culture. It must be re-cooled to less than 42°C🌡108°F prior to inoculation.
re: «…and let it stay for 18-24hrs»
That may or may not make a ‘yogurt’, but will definitely fall short on final CFUs. With ample starting CFUs, 36 hours is suggested
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The one I have is BioGaia Protectis lemon flavour.
https://www.1mg.com/otc/biogaia-protectis-probiotic-chewable-tablet-for-gut-health-flavour-lemon-otc623505
My method is to boil the water first, then let it cool to a 40°c temperature. After that, I crush one tablet and add it, in a thermos and then let it ferment for about 24 hours depending on how thick and creamy it becomes
Osh Shah wrote: «The one I have is BioGaia Protectis lemon flavour.»
That would be L. reuteri DSM 17938. It has a number of benefits, but bacteriocin production isn’t one of them, so it’s not seen as useful in SIBO, for example.
Also, if it’s in tablet form (vs. drops or capsules), it’s the BioGaia® Protectis® KIDS product, and is a modest 100M CFUs per tablet. On the general principle that it takes 2B CFU for a reliable 36 hr yogurt starter, it would take 20 tablets for one quart or liter, which is ⅔ of a bottle.
Using less than that can still produce a yogurt, but there could be more competition from random environmental microbes, not all beneficial.
re: «…then let it ferment for about 24 hours…»
The goal of the program yogurts is not yogurt—it’s maximum CFU count. As far as I know ‘17938 is a 3-hour doubler. Pulling it at 24 hr vs. 36 hr could result in the final CFUs being only 6% of what you might get at 36 hr (and you didn’t have a lot of CFUs to start with).
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Can you save a gasseri that did not set at all?
Marty Bartlett wrote: «Can you save a gasseri that did not set at all?»
That’s impossible to say over the internet, but in general: unlikely. If a batch hasn’t set at 36 hours, chances are it has an irrecoverable problem.
You can run through the☑☒checklists and see if any explanations suggest themselves.
Have you ever made a successful batch from that starter?
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Nevermind my earlier question! I have since learned that Dr Davis hasn’t performed DNA testing on his SIBO yogurt and those who have, have found there is actually very little (if any) L Reuteri in it. These research scientists have dug deep and discovered that l Reuteri doesn’t actually ferment in dairy and additionally, inulin shouldn’t be used. They have found, however, that it does ferment well in polyphenol juice, e.g. Carrot juice). DNA testing is the only way to determine the presence and amount of l Reuteri. Why this hasn’t been part of his testing, I don’t understand. Disappointing.
Cindy Hawkes wrote: «I have since learned that Dr Davis hasn’t performed DNA testing on his SIBO yogurt…»
From where did you learn that? If not from Dr. Davis himself, and recently, it’s not reliable information.
re: «…and those who have, have found there is actually very little (if any) L Reuteri in it.»
Genomic sequencing aside, Dr. Davis personally gets a prompt, reliable circadian effect from some strains of L. reuteri. If L.r. is not present in a yogurt, he gets an unambiguous effect within 3 days.
Also, the selection of species & strains in the original and current SIBO blend are based on results, primarily easily-measured declines in microbial production of upper-GI H₂ and CH₄.
And frankly, while DNA reports would be interesting, it’s these sorts of health benefits that are the actual goal.
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Hi there, I have been making Reuteri, Gasseri, and subtilis ferments separately for a bit more than two weeks now! I found out about Dr Davis shortly before that from my cousin and began binge watching youtubes! I ordered the Luvele, BGG, mercola gasseri, NOW inulin, MB subtilis; hoping to help with Sibo that I have been fighting for a while now!!
First batch of reuteri separated into whey and cheese disk so turned batch off in 24hr!! Probably shouldn’t have! Second batch blew up into whey and curds, turned off early again(after watching a youtuber saying it was “cooking” to long! Third batch same!! getting discouraged. Fourth batch good because my daughter gave me Myreuteri caps to use!! I still want to use my BGG tabs, they came from Iherb so probably good and don’t want waste. So…my cuz who has been making for longer says I was having problems because inulin does NOT feed reuteri, I should use whey(powdered milk)as feeder, he does and his turns out perfect every time, and tart!
So much information out there, it’s hard to know what is best? He’s even saying the same guy that said powdr milk is better also says 36 hrs is to long! Using ph strips is only way to know if “yogurt” is done!? I’m saying Dr Davis probably knows best, I’ll stick to 36 hrs, what do you say? I’ve been doing all three “yogurts” at 36 hrs 100 deg. but can’t find much on subtilis, but if you were to mix all three together and ferment that would be the time and temp Dr D recommends! Any suggestions to all that I’ve said would be really helpful. Thanks again
Hi, I have a Luvele machine. My machine always makes the temps too high. Use a thermometer to check the temp. If I set my Luvele yogurt maker to 100 degrees I always get curds and whey. When I set the machine to 98 degrees I get great smooth yogurt every time. I’ve verified that the machine over heats the yogurt with a calibrated thermometer. If you are using a Luvele try setting the temp to 98 and check with a GOOD thermometer. Good Luck.
I thought about trying that but just never did. Thanks so much for confirmation.
sheila chamness wrote: « I found out about Dr Davis shortly before that from my cousin and began binge watching youtubes! … hoping to help with Sibo that I have been fighting for a while now!!»
Keep in mind that the yogurts (esp. the SIBO blend) are only part of the wider program (which I characterize as enlightened ancestral nutrition). The core program is in the books Super Gut (2022), Wheat Belly Revised & Expanded (2019), Undoctored (2017), Wheat Belly 10-Day Grain Detox (2015), or Wheat Belly Total Health (2014).
re: «First batch of reuteri separated into whey and cheese … Second batch blew up…»
You can run through the☑☒checklists and see if any suspects confess.
re: «I’ve been doing all three “yogurts” at 36 hrs 100 deg. but can’t find much on subtilis,…»
The CFU doubling period is 2 hours, vs. 3 hours for the other species used. So an HU58 yogurt is ideally made by itself, and only requires 24 hours. It also only needs 90-100°F🌡32-38°C.
re: «…but if you were to mix all three together and ferment that would be the time and temp Dr D recommends!»
Making separate reuteri+gasseri, and subtilis yogurts is the most practical and reliable approach. They can be combined at serving.
When I looked at the numbers recently for the Inner Circle forum, I concluded that due to the imbalanced doubling, a 3-way blend might try for a 64:64:2B starter CFU ratio of reuteri:gasseri:subtilis, and run 30 hours at 100°F. This might be both impractical and uneconomic using retail starter. I do something similar (🧊:🧊:💊), based on my saved-starter approach.
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Thanks Bob for the info… but tell me what happened to the subtilis(separate container) that I “over” fermented for 36h? did bacteria start to die or get stronger?
Also you didn’t say if powder milk can be used as feeder instead of inulin, why or why not.
Another question I was hoping you might be able to ans… I commented in one of DD many youtubes where he talks about Sibo… he only ever mentions hydrogen and never methane which I was diag with, does he feel that his protocol can help with any form of Sibo? Not sure there is a moderator to ans ?? on YT. Very much appreciate the time you take to answer ???
sheila chamness wrote: «…tell me what happened to the subtilis(separate container) that I “over” fermented for 36h? did bacteria start to die or get stronger?»
I’ve never fermented HU58 for more than 30 hours, so have no guesses based on actual experience. But a 24hr HU58 ferment let run to 36hr would about the same as a 36hr reuteri ferment let run to 54hr, which I have have down twice by accident, and with nothing unusual about the outcome.
Made without inulin, a 36hr HU58 ferment might exhaust the lactose and get to colony collapse, but I suspect you included inulin.
re: «Also you didn’t say if powder milk can be used as feeder instead of inulin, why or why not.»
I’m not understanding the question. Powdered milk, reconstituted to H&H viscosity, can be substituted for actual H& as the dairy substrate. But in either case, you need the MAC extender (e.g. inulin).
re: «I commented in one of DD many youtubes … Not sure there is a moderator to ans ?? on YT.»
I’m not aware of who, if anyone, is covering YT comments. It’s not me. I only handle the blog and the Inner Circle forum.
re: «…where he talks about Sibo… he only ever mentions hydrogen and never methane which I was diag with, does he feel that his protocol can help with any form of Sibo?…»
There are at least four kinds of SIBO: H₂, CH₄, H₂S and excess CO₂. H₂ is the most common form, and easy to track using an AIRE or AIRE2 device.
Elevated prompt CH₄ responses are ambiguous, both because it may be harmless methanogen exploiting (and concealing) upper GI H₂ producers, and because it may really be a methanogen overgrowth, but may be harmless. So CH₄ readings on an AIRE2 are only reliably dispostive if low.
But if you have an independent diagnosis of methanogen overgrowth, identified as to species, and AIRE2 might well be useful for tracking that. No such cases have come to my {limited} attention.
H₂S SIBO testing presently requires a blow-in-bag breath sample, and is usually uneconomic for tracking. One of these is the mail-away ℞ 💨Pimentel trioΔsmart® kit, which Dr. Davis mentions from time to time.
Excess CO₂ SIBO testing presently requires clinical tagged δ¹³CO₂ sample and I’m not even aware of anyone having done that.
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The video is set to private. We cant watch it. Sorry.
Hi, I have two questions:
1. Is there a problem if I used 4 Osfortis capsules per 1 liter of milk for the initial batch? (total 20 billion CFU)? Is it possible that the bacteria did not have enough space to multiply and die? I am on my 5th batch and the yogurt has a great consistency.
2. On the Osfortis box it says that the bacteria can be used for a month after opening. Do you think that if a month and a half has passed since I opened, are the bacteria still effective in making yogurt or have they died? How long can they be used after opening?
Thank you very much!
Daniela Martin wrote: «1. Is there a problem if I used 4 Osfortis capsules per 1 liter of milk for the initial batch? (total 20 billion CFU)?»
No problem (other economics), as that’s the same CFU count you might get with some of the Oxiceutics™ MyReuteri™ products.
re: «Is it possible that the bacteria did not have enough space to multiply and die?»
The minimum CFUs are thought to be 2B per quart of liter. If there’s some CFU count that ‘too many’, no numbers have come to my attention.
re: «On the Osfortis box it says that the bacteria can be used for a month after opening. Do you think that if a month and a half has passed since I opened, are the bacteria still effective in making yogurt or have they died? How long can they be used after opening?»
How stored? I keep my Osfortis® in a freezer, and used it many times, mostly after package expiry, with no problems. I’ve since switched to MyReuteri™, so may not need the Osfortis again. I keep all my bacterial starters in the freezer.
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The video is set to private. We cant watch it. Sorry.
Ooops, that wasnt meant as an answer to you. The comment button was just hidden at the bottom of the page…
Hi Bob, I am new to this and still figuring out how to make the SIBO yogurt. I live in Europe, in Bosnia and Herzegovina. We don’t have here half&half milk. Will organic whole milk 3.5 work instead of half&half? Thank you so much. I appreciate your time and help to respond to my question. Azra
Dr. Davis, I purchased your Oxiceutics My Reuteri supplements and the MFG Date is 4/2024. How long do these last? I use the capsules to make the yogurt, the capsule is hard/solid when I break it open to make the yogurt.
rosecotton wrote: «I purchased your Oxiceutics My Reuteri supplements and the MFG Date is 4/2024.»
a. When was it purchased?
b. How was it purchased?
Point a) goes to that mfg date. I would not expect a product ordered today (5/2025) to have been made over a year ago, especially if ordered directly from Oxiceutics™, which leads to…
Point b) goes to ⚠concerns with various resellers.
re: «How long do these last?»
If you keep it in the freezer, pretty much forever. I’m still using a bottle ordered the day it was announced. At room temp, any expiry date on the package or bottle would apply.
re: «I use the capsules to make the yogurt, the capsule is hard/solid when I break it open to make the yogurt.»
It’s supposed to be, and remain, a powder. However, unrelated to the MyReuteri™ product, I have had some MAC (prebiotic) powders, after opening, turn to goo in cool dark storage. I now routinely freeze these too, after opening. MyReuteri contains guar and inulin.
The “hard/solid” aspect of this, I have no instant guesses about. With some info on the earlier questions above, I can at least report the matter.
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I live it Ireland and have nit bern able to source myReutari or the new product Reutaribiotic Dr. Davis has posted on YouTube. Is the BioGaia Gastus product still adequate and what is the difference?
Mailing outside the US is probative. We’re charged tax on both the product and the shipping and with the tariffs it’s not possible for ordinary people .
Sorry for all the typos!!!
Hi
You can source Myreuteri in England from here
https://longevity-essentials.com/products/oxiceutics-myreuteri-10-billion-30-capsules
Thank you!
i would like to find out which yogurt maker brand machine Dr. Davis uses, thanks!
Gail Koelmeyer wrote: «i would like to find out which yogurt maker brand machine Dr. Davis uses»
Based on a recent YouTube video, it looks like it might be one of the Luvele models listed in the Blog Shop.
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Bob, the Ultimate Yogurt Maker I use takes two hours to heat the water to the desired temperature, so I’ve been putting the bowls with the milk mixture into the water, covering, and setting the time for 38 instead of 36 hrs. Would it be better to heat the water to the correct temp before inserting the bowls? Some say makes no difference but I’m not so sure. Yogurts seem fine w this but am I losing some of the Reuteri and Gasseri benefits this way?
Lynn Scott wrote: «…the Ultimate Yogurt Maker I use takes two hours to heat the water to the desired temperature, so I’ve been putting the bowls with the milk mixture into the water, covering, and setting the time for 38 instead of 36 hrs. Would it be better to heat the water to the correct temp before inserting the bowls?»
Dr. Davis’s initial yogurt experiments involved putting the mix in an oven heated only by the oven lamp—not just a cold start, but a very slow one. The recipe run-times may be predicated on cold start, but in any case accomodate it.
On the other hand, my personal process adds the starter to a hot mix cooled to ferment temp, a warm start. If anything, I suppose I should be using 35 hours. I used to deliberately run to 48hr, and accidentally to 54hr.
None of this run-time variation has had any obvious problems. The microbes will reproduce at fridge temp, and room temp, just slower. How much doubling-time difference the various starts amount to, is uncertain. If the bugs run out of fast substrate (e.g. lactose), they then quietly munch on the MAC (e.g. inulin). My guesstimate is that problems wouldn’t start until past 60hr.
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Siobhán Mac Mahon wrote: «Is the BioGaia Gastus product still adequate and what is the difference?»
If it’s all you can get, it still works. The DSM 17938 strain it contains is now seen as generally less effective. It is known to lack the bacteriocin effect of the preferred strains.
But if you can get BioGaia® Gastrus®, you might also be able to get BioGaia Osfortis®, and Osfortis has the advantages of being:
◊ just the ATCC PTA 6475 strain,
◊ at much more useful CFUs (5B per capsule),
◊ already in powder form for easy dispersal into recipe,
◊ 60 starts from a bottle vs. only 3.
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Thank you so much!
I made my first pretty batch of reuteri today after half dozen attempts. I used 1L of fuĺl fat pouting cream. Lovely.
Ok thanks for the information and verification!
Kind regards!
Hi so, I just wanted to ask about the ingredients in the BioGaia Osfortis capsules:
Maltodextrin, Limosilactobacillus reuteri ATCC PTA 6475, calcium stearate, vitamin D3, hydroxypropyl methylcellulose (capsule).
Does this look normal?
Obviously it would be best to buy the MyReuteri capsules, but the postage is insane to Switzerland !
Thanks !
Doane Nowotny wrote: «…the ingredients in the BioGaia Osfortis capsules:»
The Vitamin D has not so far been reported to cause any issues for ferments. But since it’s a dry form, I wouldn’t count the 400 IU for purposes of D₃ supplementation, even taking Osfortis® directly. It will be nil per portion in the first batch.
The maltodextrin is less than a gram, is likely entirely metabolized during the first batch ferment.
The calcium isn’t reported on the label as calcium per se, so also less than one gram, and is diluted to nil per portion in the first batch.
The capsule material is completely immaterial, as it is discarded during recipe preparation.
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Thank you for responding to my questions about the temperature settings on my Ultimate yogurt maker. Unfortunately, I couldn’t read your entire answer as I am not a paid member, but I did get the jist of what you were saying.
I did make a new batch with 10 tablets crushed of the BioGaia, and used the Horizon ultra pasteurized organic half and half with two tablespoons of the Jerusalem artichoke inulin prebiotic. I then ran it for 36 hours on my Ultimate yogurt maker at 98 degrees. This morning, after incubation, the end result came out very runny with very few chunks in the mixture. I was a little puzzled and disappointed by this.
I had done prior batches which came out as expected. The first round was semi creamy with separation, subsequent batch came out creamy with no whey, third batch came out thick but still tasted like the prior batches. The fourth batch had a pungent blue cheese odor which I threw out. My last two batches that I made came out very thin with a few chunks in the mix.
I really do spend a great deal of time sterilizing and air drying the bottles, lids and all the other utensils necessary for making the l reuteri dairy. Even the Ultimate yogurt machine is carefully cleaned and dried.
My question is what might I be doing wrong? Also, when I put these jars in the machine, the lids are on tight. I’ve seen YouTube videos where people are loosely putting on their lids. My fear is that may contaminate the mixture due to the large amount of condensate on the machine’s lid and falling back down over the bottles.
My second concern is after the incubation period of 36 hours, do the bottles need to be transferred immediately to the fridge with their lids left tightly on?
Thank you in advanced for any help that you may provide.
Richard Carlson wrote: «…I couldn’t read your entire answer as I am not a paid member…»
The checklists on the Inner Circle site are public, and they may help with your concerns.
I’m not familiar with what current blog participation limits are set for paid vs. free members (I have no role in that), but it appears that there might be no point in trying address your specific concerns if you won’t be able to see the response.
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Thank you, Bob. I am able to view this post and I do appreciate you taking the time to answer any of my questions whenever you have a chance.
Thank you, Rich
Richard Carlson wrote: «I did make a new batch with 10 tablets crushed of the BioGaia, and used the Horizon ultra pasteurized organic half and half with two tablespoons of the Jerusalem artichoke inulin prebiotic. I then ran it for 36 hours on my Ultimate yogurt maker at 98 degrees. This morning, after incubation, the end result came out very runny with very few chunks in the mixture. I was a little puzzled and disappointed by this.»
When starting from retail probiotics, first batch syndrome is common, and most likely due to the low CFUs. Starting from Gastrus tablets is at even higher risk, because you may have a mere 1B CFU of the `6475 strain, and it may not be well dispersed.
re: «…subsequent batch…»
Started how?
If using tablets every time, It’s a first batch every time.
If using saved starter from a prior batch, it’s important to have some confidence that it was a successful batch. The sterility of retail inulins is starting to come into question, and people are experimenting with ways to sterilize. My personal process already includes re-pasteurization, with the inulin whisked in, and I’ve had no suspicions of contamination since adopting that (although it’s not assured to kill spore-formers).
re: «Also, when I put these jars in the machine, the lids are on tight. I’ve seen YouTube videos where people are loosely putting on their lids.»
I’m using a loose vented pot lid, and I discourage tight capping. The reaction is expansive and mildly hyperbaric. What the pressure does to the reaction wouldn’t be anything I have guesses about.
re: «My second concern is after the incubation period of 36 hours, do the bottles need to be transferred immediately to the fridge with their lids left tightly on?»
I ferment as 1-to-4 quart batches in a single stainless pot. On completion, it’s all decanted to separate Ball® jars, slightly over-filled, loosely capped, and immediately refrigerated. I get full shelf life, to the last jar.
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Hello Bob,
Thank you so very much for your detailed answers to my questions.
As for the subsequent batches, when I first started doing this over a month ago, I used starter from the previous batch. What I should have done was to dedicate an entire batch of the best lactobacillus reuteri dairy to be frozen into several two tablespoon starters for subsequent batches, not pulling starter from prior ones.
The last two batches had the BioGaia Gastrus tablets in them. I ran one at 100 degrees and the last one at 98 degrees. Both came out in liquid form with very few solids present in the mixture. As far as odor, they both smelled like the very first batch I made (not unpleasant).
Thanks again, Rich
Hello, I am making Infantis as well. Is it ok to use granulated maple sugar instead of refined white sugar in this recipe. I made a pint of both and they both came out but want to make sure it will not impact the recipe. Thank you, Kathy
Kathy Lowery wrote: «I am making Infantis as well. Is it ok to use granulated maple sugar…»
I had some remarks where this was asked about earlier this month.
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Hello! I bought biogaia Protectis drops that contain one strain DSM 17938. Then I found this site and read the comments, where it was said that this strain is less interesting compared to the strain ATCC PTA 6475. But at the same time, in Dr. Davis’s recipe I see MyReuteri capsules with the strain LRDR.
For me, the issue with strains is still very unclear. Which strain is the best? Does it make sense for me to make yogurt from my “less interesting” strain (I feel sorry for the money spent)? How many drops of biogaia protectis do I need for 1 liter of milk/cream?
Thank you very much in advance!
Liza Kovch wrote: «I bought biogaia Protectis drops that contain one strain DSM 17938. … For me, the issue with strains is still very unclear. Which strain is the best?»
Because strain effects can vary substantially, “best” depends on goals. As I understand it, one aspect of the ’17938 strain is that it’s not an effective producer of bacteriocins, so is less useful in SIBO. It would be expected to have other benefits that BioGaia® has confirmed in their trials.
For adult use, the suggested strains are LRDR (Oxiceutics™) ATCC PTA 6475 (BioGaia Osfortis®), LR007 and SD 5865. Not all will be available in all markets.
re: «How many drops of biogaia protectis do I need for 1 liter of milk/cream?»
The label indicates that each drop is only 20B CFUs. A reliable initial ferment likely requires 1B CFU for one liter, which would be 50 drops. It might make sense to make a smaller 200mL initial batch, 10 drops, and treat the whole batch as starter going forward. Freeze any unused as ice cubes.
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Hi – just wondering how many capsules of Osfortis® I would need for 1 can of coconut milk please?
Steph Parkes wrote: «… just wondering how many capsules of Osfortis® I would need for 1 can of coconut milk please?»
One; each has 5B CFU of ATCC PTA 6475, whereas 10@ Gastrus® have 2B, and perhaps half of that is the less desireable DSM 17938 strain.
What’s in the coconut milk?
What recipe are you using?
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The coconut milk has coconut extract (74%), water & guar gum. I’m using the SIBO coconut milk recipe from Dr Davis’s blog.
Steph Parkes wrote: «The coconut milk has coconut extract (74%), water & guar gum.»
That sounds suitable.
re: «I’m using the SIBO coconut milk recipe from Dr Davis’s blog.»
There’s a newer one in the Super Gut book, and it continues to evolve at the Inner Circle site.
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my yogurt was great for many batches and then got very sour / tingley
why?
shelley saltzman wrote: «my yogurt was great for many batches and then got very sour / tingley why?»
If you are using the generational method (each batch is starter for next), there is higher risk of contamination boarding the train. other☑☒risks might arise as well. For example, did you recently switch to a new source of inulin?
If you end up starting over, give some consideration to the saved🧊starter method.
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Can I use raw organic milk to make my yogurt?
Alex Gillespie wrote: «Can I use raw organic milk to make my yogurt?»
Per se, no;
but by adding a step, yes.
You must do your own pasteurization: run the raw dairy up to 180°F🌡82°C for 10 min, then re-cool to ferment temp or lower to add starter. My household used to have milk goats, and this is what we did.
For program ferments, mostly 36hr, but ranging from 24 to 48hr, it is dangerous to use raw milk, still raw. What might (or might not) be merely hormetic numbers of adverse microbes can bloom to pathogenic CFU counts over a long ferment.
Actually, out of habit, and because my ad-hoc yogurt incubator can’t cold-start, I still [re]pasteurize the dairy for yogurts, with the inulin and the whisk in the pot. This seems to also assist in why I never see any signs of possible contamination.
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Hi Bob! First of all I want to thank You and Dr. Davis for helping people become healthy!
I made yogurt with Reuteri for the first time (Oxiceutics MyReuteri 20B CFUs + Inulin + Natural cow’s milk). I read your recommendations and answers. But I still have questions.
For the 2nd and subsequent batches, if I add a couple of spoons of yogurt from the first (previous) batch as a starter, is it not necessary to add a MyReuteri capsule to each batch? And if you say that it is not necessary, then approximately how many batches can I not add a capsule with a probiotic? The price of this probiotic is still expensive …
2nd question, should the starter from the batch be stored only in the freezer or can it be stored in a regular refrigerator (3-5 ° C)?
The last question, is it recommended for adults to take 100 ml of this probiotic yogurt per day, and for children from 4 to 8 years old, how much can they take per day?
Thank you!
Shuhrat Khidirov wrote: «For the 2nd and subsequent batches, if I add a couple of spoons of yogurt from the first (previous) batch as a starter, is it not necessary to add a MyReuteri capsule to each batch?»
Correct. Either alone would be sufficient starter.
In my own batches (one just last night), I start with a single slowly-thawed ice cube from the first MyReuteri™ batch I ever made. I need to add “economy” to the list of saved starter benefits linked in this paragraph.
re: «2nd question, should the starter from the batch be stored only in the freezer or can it be stored in a regular refrigerator (3-5 ° C)?»
Refrigerated starter is subject to the same shelf life limits as the yogurt itself. Freezing, ideally in starter-dose unit quantities, extends the shelf life to: indefinite.
re: «The last question, is it recommended for adults to take 100 ml of this probiotic yogurt per day, and for children from 4 to 8 years old, how much can they take per day?»
That is not known. Here’s a suggested approach from 2019:
L. reuteri mixed-culture yogurt for everyone
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I have an unusual issue. My first batch was perfect. Now I am on my sixth batch and I cannot get it past 10-12 hours before the separation is about 50/50. I am using 2T from the previous batch and 1-2 T of inulin. The yogurt seems to billow from the top of the container like it is over fermented. It tastes great as a cheese after pouring off the whey but I’m yearning for the yogurt consistency again! I’m using a sous vide. I have tried lower temps and several sizes of jars. I am using the same half and half as I did with my first perfect batch. Any ideas? I’m spending a ton of money on half and half!
Carol Walsh wrote: «…My first batch was perfect.»
What was the starter? This might inform additional suggestions.
re: «…cannot get it past 10-12 hours before the separation is about 50/50. I am using 2T from the previous batch and 1-2 T of inulin.»
You can run through the☑☒checklists and see if any suspects confess.
You can also make nᵗʰ batch concerns largely go away by using the the saved🧊starter method.
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Hi.
Question regarding temperature.
During testing with water, I noticed that it takes about 3 hours for my yoghurt maker to reach 36°C and I have to set it at 38°C and cover it with a cloth.
Should I add 3 hours onto the total of 36 hours?
Or should I preheat my milk cream mixture (half and half doesn’t exist here in Switzerland) to 36 degrees before adding it to my machine?
Kind regards.
Doane Nowotny
Doane Nowotny wrote: «During testing with water, I noticed that it takes about 3 hours for my yoghurt maker to reach 36°C and I have to set it at 38°C and cover it with a cloth.
Should I add 3 hours onto the total of 36 hours?»
You can. This is somewhat unexplored territory. Despite my frequent suggestions to run water-only tests, few people do. You may be the first to report what was learned, so I don’t have a solid sense of what warm-up time typically is.
Further, faster-warming devices may be at risk of hot-spot phenomena.
re: «Or should I preheat my milk cream mixture (half and half doesn’t exist here in Switzerland) to 36 degrees before adding it to my machine?»
You can, and then add the starter at the last minute, with the temperature in range.
My ad-hoc incubator can’t cold-start at all. I’m starting with a [re]pasteurized substrate, cooled to target temp +1°C, starter whisked in, then moved to the pre-warmed incubator. This may be giving my ferments a one hour head start over cold-start approaches.
So my 36hr ferments may be more like 37hr for most other people. This is not a problem. I used to run batches routinely to 48hr, and accidentally to 54hr—no extra benefits, but no apparent down-side.
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Hi Bob, thanks so much for your prompt response and valuable info.
I tried a batch with heating up my liquids and then monitored the temperature throughout the fermentation. And although the batch was spoiled (which could have been caused by inserting the thermometer periodically) I do have some valuable heat info. And I may just have worked out the right temperature for my device.
Just put a new batch on now and am going to leave my device at 37 degrees and not check temperature. I also used 1 tablespoon of insulin instead of 2 this time. Sadly, I just saw now that Osfortis is better than Gastrus. I’ll see.
Thanks again.
Hi.
My second batch went better than my first. I didn’t touch it throughout the process.
It tastes a bit tangy, like fizzy, but nowhere near my first try. I clearly knew the other batch was off just from the smell.
However, what I can report is that the top layer is kind of like a custard texture with little tang and a slight mandarine taste, the mid layer is like a more solid Greek yoghurt with a bit of tang and then the bottom 3rd I’d say was whey.
Any ideas what this could indicate?
Hello – I’m unable to have dairy. Can I please have the recipe to mate this L Reuteri yogurt with a plant-based milk?
Betsy Roman wrote: «I’m unable to have dairy.»
It might be worth exploring why (below).
re: «Can I please have the recipe to mate this L Reuteri yogurt with a plant-based milk?»
If you have Super Gut, see the “COCONUT MILK” recipe on page 240 of the U.S. print edition. Note that this requires coconut milk that is only coconut and water, ideally organic, and w/guar is OK. Typical retail ‘plantmilk’ beverages lack sufficient carbohydrate, and are often awash in junk ingredients, some of which are anti-microbial, which would further sabotage a ferment attempt.
There’s also an earlier version of the recipe on the blog, at: Making L. reuteri yogurt with coconut milk.
Because the coconut-base recipe is a bit more challenging, it’s always worth confirming that you really need to avoid dairy (and indeed some people do):
☑ Lactose goes to nil in program ferments.
☑ Casein beta A1 can be dodged via A2 dairy.
⧄ Whey can be reduced by draining & straining.
☐ Hormones remain an issue, but added hormones can be dodged via organic.
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Thank you, but for some reason I’m not able to open the link with the coconut milk recipe. And as for dairy-free – unfortunately I have Hoshimotos and other autoimmune diseases that prevent me from consuming dairy products. Is there another way to open this link?
EFRAIN ROMAN wrote: «…for some reason I’m not able to open the link with the coconut milk recipe.»
What’s the error message?
It opens for me, even using a naive browser not logged in.
If you aren’t a paid subscriber, you may have exceeded the free views for the interval (and I’m not up to date on the policies).
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Hi
I have a question on the capsule. I’m unable to source the My Reuteri capsule in Switzerland. The one linked in the blog also seems to be out of stock currently. Could you suggest brands I can get in Switzerland or through Amazon.de?
Thank you!
Regards,
Poorvaja R
Poorvaja Iyer wrote: «…in Switzerland. … Could you suggest brands I can get in Switzerland…»
BioGaia® Osfortis® is suitable. One capsule is ample for the first liter.
While the Swiss distributor does not appear to stock it, other EU resellers might. I would avoid any where the product page is not a single-seller single-shipper situation.
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I made a mistake . I used Gaia Osfortis instead of Gastis . I followed the recipe for the ‘Reuteri Yogourt ‘ but i have put 10 capsules of Osfortis in the mix ! The product looks fine but i just ate 2 teaspoons of it and i felt really weird for hours after ! I didn’t eat anymore of it since .I think it maybe too strong or even dangerous . I would be frustrated to trhow the whole batch away . What do you think ? Thank you .
jean cote wrote: «I used Gaia Osfortis instead of Gastis .»
That’s not a mistake. Of the current BioGaia® products, Osfortis® would be preferred over Gastrus® for multiple reasons.
re: «…but i have put 10 capsules of Osfortis in the mix !»
That would be 50B CFU, roughly 2½ capsules of MyReuteri™. While that seems like a high CFU number, when a later batch is started from a tbsp of a prior batch, the CFUs would be comparable: ~37B CFUs. I’m routinely starting even small 1qt/L batches from a slowly-thawed ice cube of prior, and that may be over 90B CFUs.
re: «The product looks fine but i just ate 2 teaspoons of it and i felt really weird for hours after !»
How do you react to other live-culture foods?
Where are you on the Wheat Belly or Super Gut program?
L. reuteri yogurt is made because it has effects. For anyone new to high-potency yogurts, or new to the wider program, or not even following the wider program, responses could be hard to predict. I can say that I don’t recall anyone reporting a similar reaction to 2 tsp.
Some problem with the yogurt itself can’t yet be ruled out. You might run through the☑☒checklists and see if any suspects suggest themselves.
re: «I didn’t eat anymore of it since .I think it maybe too strong or even dangerous .»
I’ve also not encountered any evidence that, with any of the program recipes, a batch could be “too strong”. If suitable substrate and prebiotic extender are present, and temperature is correct, the population density evidently tapers off to stable beyond 36 hours, and isn’t conjectured to enter mass die-off until beyond 60 hours.
A batch could, however, be dangerous if any number of hazards are present: counterfeit⚠probiotics (where and how obtained?), various avenues of contamination, major problems in process, etc.
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How many subsequent batches are recommended before starting over. Has it been reduced to 4 or 5. Or is it still as many as you like as long as it is doesn’t seem off in any way?
Kathy Lowery wrote: «How many subsequent batches are recommended before starting over.»
For blends, 8-10 generations, if using the generational method. For single-strain, there is no theoretical limit. Dr. Davis may have made 100 generations of L. reuteri yogurt.
If you want to switch to the saved🧊starter method, you can moot the whole issue.
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I’m new here—-never made this. What is best l reuteri to use to make the yogurt??
Oxiceutics MyReuteri. I had to be sure my sous vide was calibrated. Was off by 2 degrees. Also, first batch didn’t work, but starting with a few tablespoons of whey from that batch, rather than another capsule of MyReuteri, did. Very simple once you get the good batch. Also, if you don’t eat it all, save the whey that separates in a flexible ice cube tray for your next batch(es).
Karyn Downs wrote: «I’m new here—-never made this. What is best l reuteri to use to make the yogurt??»
That depends to some extent on where you are on the planet. While they vary in CFUs per label portion, any of these may be roughly equivalent in terms of health effects:
Oxiceutics™ MyReuteri™, LRDR strain, 20B CFUs/capsule. I’m using this presently, and it made a great yogurt on the first try.
BioGaia® Osfortis®, ATCC PTA 6475 strain, 5B CFUs/capsule. This is preferred over Gastrus® due to the dramatically higher CFUs, ease of dispersal compared to tablet, and Gastrus includes the less interesting DSM 17938 strain. I had been using Osfortis, and it is usually easier find internationally.
Cutting Edge Cultures LR Superfood starter, LR007 or SD 5865 strain, unspecified CFUs, but packaged for starter use. I’ve not tried it.
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Help! As Dr Davis said, my first batch was separated. I used a few tablespoons of it as starter for the next batch , added the inulin, then the half and half. Same result. I went through the checklists. I am not using a whisk, and all clean utensils. I am using the sous vide – do I need to preheat the water? What else could I be doing wrong? Can I still eat the separated batch? should I stir before using some a s starter for the next batch?
I am used one myreuteri capsule as starter.
Jane Rickhoff wrote: «…used one myreuteri capsule as starter. … my first batch was separated.»
I was expecting that on my first batch of L.reuteri yogurt started from MyReuteri™, but it did happen. My guess is that it was due to the substantially higher CFUs in a capsule of MyReuteri vs. Osfortis® or 10 tablets of Gastrus®. There was minimal separation, and I’m now using ice cubes of that batch for on-going starter.
re: «I went through the checklists.»
These☑I☒presume, and I further presume that your checks included independently verifying what temperature the sous vide is running at (vs. what was programmed).
re: «…do I need to preheat the water?»
That’s always an option (to minimize or avoid warm-up hot spots), but with a circulating sous vide, I wouldn’t think it necessary.
re: «Can I still eat the separated batch?»
Unless there’s some suspicion of contamination, yes.
re: «should I stir before using some a s starter for the next batch?»
Not necessary; when I make a first batch of anything, and get separation, all of the liquid {why} fraction goes into ice cube trays. I’ve never noticed any difference between later batches started with thawed whey cubes vs. yogurt cubes.
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So my sous vide was off by 2 degrees, but I was using stirred up yogurt from the failed batch for the new batch. Between adjusting the sous vide and using whey only for starter with the inulin, it came out as a perfect batch. I truly appreciate your help!
Hello! I just recently made my first batch of l reuteri yogurt after seeing Dr. Berg’s video with Dr. Davis. I bought an eight jar yogurt maker, ultra pasteurized half and half, inulin, and biogaia tablets where I crushed 10 to make the first batch. It turned out good, separated a little. (I set the temp for 99 degrees F for 36 hours.) From that I used two tablespoons of the starter and inulin to make the second batch. Turned out great. The third batch became contaminated, there was a pink layer on top of the yogurt and small gray spots. I discarded that batch and boiled the jars. I started from scratch, doing the same process as before. The first batch separated quite a bit, but I stirred it together and the taste was fine. I used two tablespoons from this new batch to start another, and at this time right now, it has been in for 12 hours with the temp set at 99 degrees. When I checked the jars, the yogurt has completely separated, with total liquid at the bottoms of the jars, with the dense white ‘curds’ floating up to the top of the jar past the water line. What is happening? Is it possible that my yogurt maker isn’t heating properly, or consistently? I did check the temp of the water with a thermometer, and it seems to be accurate. I hate to waste another batch, but after only 12 hours I can see how wrong this looks. I’m so disappointed! I don’t know what to do. Any help would be greatly appreciated.
Melina Lack wrote: «… biogaia tablets where I crushed 10 …»
If you need to obtain more retail starter, switch to something with more CFUs. Depending on your location, choices might include BioGaia® Osfortis®, Oxiceutics™ MyReuteri™ or Cutting Edge Cultures LR Superfood starter. While some effort is being made to update old resources that mention Gastrus®, it’s not going to be possible to revise them all, esp. videos.
re: «The first batch separated quite a bit, but I stirred it together and the taste was fine.»
That sounds like first batch syndrome, which is perhaps more common when using Gastrus. When it happens on a first batch, don’t stir—drain it off into an ice🧊cube tray and freeze. One cube, slowly-thawed makes a great starter, and lasts indefinitely in the freezer.
Further up that page linked above, you can find various Success/Fail checklists.
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Thank you for your quick response!! I will look at the success/fail videos. I still don’t understand why this second batch has separated so much. Is it because I stirred the first, and used that to make this second batch? Can I drain everything off of this second batch into an ice cube tray and use it as the starter moving forward, or will it not be as potent as the initial starter batch?
I also have had no luck with one capsule of GTG.
I have the same thing
I’m trying to make L. Reuteri yogurt with BioGaia Osfortis starter. The only problem is that I can’t find any info on how many caps of osfortis to use to make a quart of yogurt. I noticed that MyReuteri is 20B CFU’s per cap and Dr. Davis said to use one cap. Osforyis is 10B cfu’s per cap so I assume I should use two Osfortis caps in a quart? Has anyone tried this? What amount is recommended?
Paul
Paul Michaelson wrote: «I’m trying to make L. Reuteri yogurt with BioGaia Osfortis starter. The only problem is that I can’t find any info on how many caps of osfortis to use to make a quart of yogurt.»
One capsule will do. I think that’s what I used the first time. Save any drained-off liquid as ice cubes for future starter.
re: «I noticed that MyReuteri is 20B CFU’s per cap and Dr. Davis said to use one cap. Osforyis is 10B cfu’s per cap so I assume I should use two Osfortis caps in a quart?»
You can use 2 or 4 caps to increase odds of a mostly-firm yogurt. The decision might hinge on your batch plan going forward: generational or saved🧊starter.
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I have been making L. reuteri yogurt for a couple of years with Biogaia. I have tried all summer to produce a edible batch from a capsule of GTG! All 1st batches separated. Tried 2nd batches separately with both whey and curds. Finally got a solid batch but it was really sour. Made another batch from that one and it got better (I ate it!) but still not my usual. I purchased new inulin and also tried fresh potato starch. I’ve continued taking the GTG but am a bit concerned about the viability of L. reuteri in the capsules. Any ideas for making yogurt from GTG that I haven’t tried?
Thanks, Kathy
Kathy Berry wrote: «Any ideas for making yogurt from GTG that I haven’t tried?»
I’ve not had the product in hand, so have no suggestions per se.
I do plan to try making yogurt from that same LRDR™ strain, but plan to order some MyReuteri™ to use as starter.
re: «…am a bit concerned about the viability of L. reuteri in the capsules.»
How did you obtain the product? If directly from Oxiceutics™, how was it shipped? What was the weather enroute?
I see GtG listed on reseller sites, few to perhaps ⚠none of which I would trust for this type of product.
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Hi Bob,
Purchased directly from Oxiceutics. Shipped with cold pack (melted) to Maine with temperatures in the low 80s. I wanted to try the GTG and figured I’d kill 2 birds with one stone! I think one MyReuteri is twice the bacteria amount as one GTG? Maybe I should try 2 capsules? If viability is an issue I sure don’t want to pay for the GTG! I’ll just try the MyReuteri or go back to Biogaia.
Kathy
Kathy Berry wrote: «Purchased directly from Oxiceutics. Shipped with cold pack (melted) to Maine with temperatures in the low 80s.»
Unless the cold pack was actually hot, they should have arrived alive. If you want to expend one, you could try the Dead Bugs Test from my☒checklists.
re: «I think one MyReuteri is twice the bacteria amount as one GTG?»
GtG has the formulation challenge of needing to include 450mg of marine collagen per capsule.
re: «I’ll just try the MyReuteri or go back to Biogaia.»
People have similarly reported problems with Osfortis® viability. I recently made a batch from that, but I’m using capsules from what was likely their first production run, that have been in my freezer chest since delivery years ago.
I just ordered some MyReuteri™ to try. I don’t know if it’s shipped in cold pack, but the order acknowledgment did say they only ship on Mon-Wed in warm weather, so it seems likely.
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Hi all
Newbie here..
Could someone please clarify GtG and LRDR please.
Oxiceutics products Gut to Glow (GtG) or MyReuteri providing the LRDR strain (trademarked L. reuteri strain).
Thank you 😊
Donna H wrote: «Could someone please clarify GtG and LRDR please.»
Both products make available an effective strain of L. reuteri, free from the limitations of the previously used patented® strains. Both are suitable for direct consumption, where making a yogurt is not practical. A lot of people simply prefer the convenience.
MyReuteri™, at 20B CFUs per capsule, is 4× more CFUs per cap than prior capsule products. At 1-2 capsules per day, it’s also a convenient or portable alternative to yogurt, for someone who just wants L. reuteri.
GtG is a product that resulted from an Inner Circle skin health exploration. It adds a carefully sourced marine collagen, a specific molecular weight hyaluronic acid, and astaxanthin. It’s both a portable form of L. reuteri, and in support of not-just-dermal benefits.
I’ve only used MyReuteri so far, as yogurt starter, and it made a very nice initial batch. If I were traveling beyond yogurt range, I’d consume MR directly, whereas I used to pack along BioGaia® Osfortis®. I’ve not used GtG myself, as I was already separately consuming the same ingredients before it was introduced, and still do.
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Thank you Bob 🙂
Thanks Bob
I’ll try the dead bug test! I have never had this much trouble. I have some frozen at my cabin that I’ll be at in a week so I know that should be good! I think I’ll just start traveling with an ice pack and starter.
Thanks for the troubleshooting link.
Kathy