Just for anyone who has a regular instapot with the yogurt function and nothing else. I make L. Reuteri in it. Half and half in quart jars and a few inches of water at the bottom keeps a steady temp of about 97 degrees for my yogurt. I heat my half and half up to 97 degrees to mix everything well. Then don't cover the instapot except with a plate otherwise remove the lid occasionally or leave it cock-eyed so heat escapes. I just check the yogurt temps regularly to determine if i need more or less lid.😊 Hope this helps somebody that can't get a new instapot or drop over $100 on a great yogurt maker right now. 😅

Good video! I’ve been making Davis’ L reuteri dairy for over 5 months so far, and haven’t missed a day, other than when I fast. At 53, I’ve noticed muscle gains, deeper sleep, more dermal collagen, etc. Definitely a game-changer with health.

I can definitely vouch for the deeper sleep with L. Rueteri! I have struggled for years with sleep and never remembered any dreams. Now I sleep so hard and dream a lot!

After literally months of planning. Buying the culture and better Instant pot and silicone thing and glass bowl. I went for it Monday night. An inch of water and plastic over the bowl. Used quart half and half. 10 of the Reuteri pills and one Biothin pill because I had them. Set for 36 hours. Came out almost perfect. Temp checks were around 102. Tastes like sour Cream

You never got around to showing how to make yogurt with L. Gasseri. You should change the title on this one.

Ive always struggled with my sleep but after eating lots of L.Reut on a daily basis for the last three months I can safely say that I’m sleeping like an absolute bad boy.

I appreciate your passion and it's clearly from the heart. I wholeheartedly agree that aging doesn't need to include illness. You and I are about the same age and I too am looking forward to aging in a healthy way. You are making an important impact on many lives. Thank you, Donna.

Made first batch Lreuteri in the luvelle 4 ceramic cup/bowl maker and it came out beautiful So excited Next will play with coconut recipe I may need to purchase the bigger Luvelle system as I like the stability of the product to hold steady 100 and it offers 24hr clock I’ll will try L Gasseri too Thx u!!!

I made my 1st batch in our hot tub. It sits outside at 97°F day & night. I double bottled so no leaks would get into water. I just want to feel better. I can feel action in my belly.

You forgot to tell us how to make it!! 🤣🤣

I would love the L gassari cottage cheese recipe

Incredibly useful content Donna, thanks a bunch ✨👌 Have a batch going in my luvele as I write this, only a few hours to go 😋

This is the stuff I need! Got the yogurt maker and about to order the starter kits from your site 🎉

I don't care for your cover for your videos. I like the view of person speaking and showing items involved in the process.

I love this yogurt.

Can’t wait to get my orders. LOVE L.R. Curious has anyone figured the calories in these/per 100 mls? Have Everything ordered for sourdough bread. Except your cultures. Anxious to finally make it. All your tutorials are great. Happy to have done the full version. Btw : you don’t look your age. Looking in 40’s

I've come across your extremely, informative videos recently and noticed that your videos featuring you are years old. All of your newer ones are of a talking glass vessel. I and others would be interested to see how you have gracefully aged due to your diet and lifestyle. Thank you for your time. Richard in Florida

I use a Sous Vide circulator set at 100 degrees to make my “yogurt” over 36 hours.

great tips, ordering a luvele right now

Thank you for your podcasts! Do you ship starters to canada? thanks for any help :)

Hi, thanks for your videos. I tried Dr. Davis' process with a couple of tweaks but when the fermented dairy was done (at 36 hours) the temperature was 125 degrees!!! Here's what we did. We used a sous vide wand in a pot of water. I tested this prior to the diary placing a quart mason jar with about 24 oz of water in it into the water in the pot with the sous vide wand. I set the sous vide wand to 104 degrees and after an hour the water in the jar sitting in the water in the pot got to about 100 degrees. I check this 3-4 times thinking this can work. So, we followed Dr. Davis' recipe, did the process with the 10 crushed tablets, 2 different capsules and inulin. We placed the mixture into 2 qt mason jars (half each) and 36 hours finished this morning. We kept checking the pot water temp, which was 105 and the milk in the jars at around 104. At 36 hours after removing the jars and checking the temp, the "finished" dairy was 125 degrees!!!! We killed our very first batch. We are very bummed but realize it could be any number of things. Maybe as the dairy hardens in the jars it retains more heat? That's all I can imagine happened. I thought the sous vide method was going to work wonderfully since others on YT did this. I notice you recommend (in podcasts/KZfaq) a few different yogurt makers and I've seen similar on Amazon but none have temp controls like a sous vide or an Instant Pot Pro where one can dial in precise temps. Any thoughts? Suggestions welcome!

I don't see any where your yogurt maker type is listed?

I have my first batch going in a large stock pot with my sous vide. Ready to come out in an hour and a half. It looks perfect! I can’t wait to try it. The temp on my Sous Vide is 101.

This will help

Great information what temperature do you make to Sibo yogurt at because it combines all three probiotics

I have been making Kifa for about four months. Do you really need to make another yoghurt? Could you add this strain to Kifa?

Wonder if this is helpful for ulcerative proctitis?

I have been making youghurt for decades, and recently started making L. reuteri fermented milk. I found it has very strong cheesy smell and seperated so much. This is due to the long fermentation and consequently low pH, which causes the milk proteins to coagulate. I like your video and the fact that you reassure people about the smell and the separation. Could you please suggest where to get the L. gasseri starter culture? Thanks!

Can I make with organic valley whole milk?

Do you know anything about L. sporogenes for increasing bone density???

Please talk about making it in skim grassmilk. I would like to be assured that Lreuteri & Gasseri are present (whatever the consistency)

Hi there. If I want to make 2 ltrs at a time, what quantities do I use ? Thanks in advance

Help! I've got my yogurt going and the electricity went out twice in a storms. I'm guessing it was out for at least 4-5 hrs. I decided to turn it back on, it's going now, but I'm unsure if this will end up being a bad batch or not. Anyone with knowledge of it not staying at a steady temp? Will it still be ok!?

Which bacteria is good for skin problems?

Hello Donna, I can only find the baby version of the BioGaia L Reuteri formula… do you think this will also work?

Demonstration is required

Whenever I make my super gut yogurt with 2T left over yogurt from an original batch or after it separates into curds and whey about 80% of the time - super frustrating. My last batch separated by hour 15 so I took it out of my Luvele. If it starts separating does that mean I have all the high bacteria counts still even though it didn’t reach 30-36 hours? When I make the 1st batch from the packets it always comes out perfect for the 36 hours. I’m wondering if I should skip the prebiotics because it’s feeding too quickly? I’ve ruined so many batches. I don’t like the taste as much when it separates either.

It probably depends on why the person is overweight as to whether it helps the person lost weight. Maybe those with great diets and exercise but still overweight might find gasseri BNR17 helpful.

I thought this video showed how to make the yogurt! Where is the recipe? Does anyone know? I want to learn how to make!

Can we purchase your starters in Canada?

I used instant pot yogurt function (temperature can't be adjusted) to make the first batch, and it came out perfectly, no curd and whey separation. It solidified at hour 24. I used a temperature probe to check the temperature at different time, which ranged from 96~99, mostly on 98. I'm not sure if the temperature probe is accurate. But at that temperature, it runs the risk of killing the L Reuteri. How do I know if my L Reuteri is still alive?

Hi Donna 😊 I have a question, I make SIBO yogurt or l reuteri yogurt with 2 tablespoons of the last yogurt I made and 2 tablespoons of inulin. After 24 hours at the most it is already set. Is it really necessary to ferment it for 36 hours? My SIBO yogurt smelled strange after 36 hours, I didn't have the feeling that it was edible. I have the impression that it is enough to ferment it for 24 hours. What is your opinion? Sorry for my bad English. Best wishes from Germany. Sigrid 💝

Hi Donna, I'm your new subscriber, I'm from Switzerland, help me, I have a question, I made the first batch with coffee cream and it didn't separate, I also made it using half cream and half milk, it didn't separate either, I made it using raw milk, I did the boiling procedure and it also didn't separate, I made it in the yogurt maker with the indicated temperature and time, now I make it in the electric cooker in sous wide mode, and no batch separated, and I've watched a lot of videos and the first batch always separates. Am I doing something? wrong ? I would really appreciate it if you answered me❤❤❤❤

Is it okay to heat the milk first like I do with regular yogurt? I find the cold milk process odd. And I would like to add my regular starter and have an all in one yogurt. TY

Where is the recipe for gasseri? Your recipes on your website says listen to your webcast----which is how I found out about the Lg yogurt??????? I don't use Instagram etc.

I want get your Magnesium That you are talking about

Is it possible to increase CFUs in milk kefir by combining it with making the L. Gasseri and L. Rueteri yogurt, or should they NOT be combined? Looking for a "one food that combines everything"! (Looking for a one-stop-shop"! 😆 )

hello Donna, can we make make it dairy free..ex( ripple pea milk)

Has anyone taken this cofermented yogurt long enough and what benefits did you experience if any, just curious

Hi Can yu tell me if your kefir is 3days old in fermented is it ok to drink if tart.

How much different is this in comparison with the process of making a kefir? Because I have been doing it for over 10 years just normally at a room temperature at 20 degrees Celsius in a glass coverd with a cloth and I controlled the speed of growth and flavor by simply how much of kefir grains I put in the cup... usually it took 3 days for a new liter of kefir using a handful of kefir grains. So basically my question also is, can I simply use let's say 20 pills of the culture instead of 10, and then simply make the yogurt at a room temperature for 3 days or so?

I would think if you are good with a bunch of other microbes already, then the effect would be less for L. Gasseri

i love yogurt

All good... I bought into this L. Reuteri hook, line, and sinker and now am suffering from elevated histamine production. You really ought to give the heads up on this side effect and how to combat it or how to keep the histamine balance.

I'm curious to know if you find Lactobacillus Gasseri or Lactobacillus Reuteri more beneficial for deep sleep?

thank you for the tutorial. I have a question. The first batch from powered culture of l. Ruetri always separates for me. My second and third batches subsequently are perfect. The fourth batch this time is good but slightly slimy. My research found information it could be yeast contamination from yeast in the kitchen or it’s cultured at too low a temperature. I warm it at 98 in the sous vide, should I use a higher heat?

If it separates into curds and whey before the 36 hrs mark, does that mean it's done? I think it only took 24 hrs... if it goes too long g I'm worried it might not have enough for the bacteria to live on?

Has anyone had their yogurt get really sour/tart by the third batch? Almost inedible. I used store brand half and half instead of organic. Could that cause the sourness?

I’ve just started making the gasseri and it’s causing intestinal issues, just wondering if that’s normal at first. Will it go away?

I just had delivered your packets of l. Gasseri. Make the yogurt and all I got was curds and whey. More whey than Curds and it had a very strong taste. I used half and half ultra pasteurized and homogenized, 2 tablespoons of I inulin. I just bought a levele yogurt maker. What happened and can I still use it. I’ve been making l. Reuteri for months, no problem. So disappointed. Please reply.

Can we have any contraindications on dairy fermentation-- especially histamines!

What l gasseri strain ? My book is not here yet

Can we keep aome of the cultures in the freezer for future use?

Can you use goat milk?

Does lruteri help cdiff

Do you know what strain of bacillus coagulans to use?

Do you drink kefir and / or milk?

I tried l reurti yogurt but after few days I stared having pain in both arms and hands. It could have hightened immunity. It is sad that i have to stop talking it.

I have a Luvele yogurt maker and made my first batch of L Ruteti which came out perfect 🤩 I then took two Tbs of yogurt along with 2 tbs of Inulin to start my second batch-followed all the directions and Fermented for the 36 hours but this time was liquid on the bottom 😢 I was disappointed and did not know what to do - So I stirred all up and put in the fridge. It’s thickened but had a lumpy texture😅 I need some advice on what to do to get it perfect again Thanks so much

@patlopezartrestoration4855 3 minutes ago I made yogurt with Seed's DS-01 Daily Synbiotic from the company Seed. Following the same formula from Dr. Davis but using only one capsule. It came out perfect. But there was a small spot that had a VERY light lilac color. Since it is a prebiotic too, made with pomegranate maybe that's what that color was? I scooped off that lilac color off which was very thin and saw that the rest was perfect. When making I cleaned everything very well, I even use 99% alcohol and heat sterilized everything too so I doubt that it was contaminated .Still I did not eat it. I was thinking of remaking it to see if it that lilac color pops up again or not. Any ideas??

Helps me sleep like a baby but I gained weight like the blueberry girl in Willy Wonka, still taking it bc I need SLEEP after 6 years of no sleep.

Where's your info on the yogurt makers? I just purchased an Instant Pot Pro, which appears to have a variable temperature control. I'd like to see your recommended devices.

I have tried making Lreuteri yoghurt about 5 times and I just get whey and curds. I have tried Dr Davis’s method and then twice with the culture from you guys. I use the whey and I can make Sibo yoghurt but Lreuteri doesn’t seem to work for me. I use the instant pot duo which has a sous vide function, so I know the temps should be correct.

sachet is pronounced sash-ay.

I got a lot of UTI s that I got this .

Please, just show a video of step by step HOW to make the L. R. and the the L. G. yogurts!! You can talk while doing it. I’m in utter confusion & frustration watching to a talking cup.

I’m having gas, bloating, stomach pain, and diarrhea after eating my first batch of Sibo yogurt, is this normal??

I just need to know how many L. Gaseri capsules (3 billion CFU per capsule) I need to make soy yogurt at home. Thanks!

As an European i have no clue what do mean, by half and half. What is that? Is it half milk, half cream? Please explain

I like to try this caz Im always getting infected UTIs I'm tried of taking Anematics. I know this will he

I dont understand half and half , has it to do with fat?

Please define batch, 32 oz, 64 oz. Thanks

Can we grow it at room temperature and 80 to 85 deg f?

Why is mine coming out like cheese NOT yogurt ?

I’m so confused!! 😫

😢my L Gasseri came out at 111 degrees smh! Is it ruined

Camptobacter???

I have not been happy with the taste of yogurt. Everyone says it taste great so why does mine taste so nasty?

I've read one should not use steel kitchen tools with kefir and yogurt. I want to serve this yogurt to my kids in their lunchbox but their lunchbox bento only fits the little stainless steel cups that come with the lunchbox system. What will it do to the yogurt if I send it in a steel cup? Will that mess with the cultures?

Hi, I'm your new writer, I'm from Switzerland, I have a question, please, how many capsules can I use of gasseri instead of a sachet? I can't find it here in Switzerland, I would really appreciate it if you answered me❤❤❤

R u SIBO FREE NOW?

Don’t waste your money. They don’t tell you the truth, that all you get is a separated unappetizing glop when you expect a creamy congealed yogurt that taste like yogurt!

What happened with the "how to make" ?