Kiiyuth thank you for your kind words! I’m happy to help. I keep thinking I could make the video and instructions better but haven’t done it yet. Perhaps I should just video and talk through each batch I make. I’m bound to get a better instructional video by doing that. Thank you again!

What kind of instant pot? There are so many different models

@@hilostateofmind I have the Instant Pot Nova Plus from Costco. It's been a couple of years since I made this video. I no longer use my IP for yogurt making. It would still work but I choose to use a different device out of convenience. I'm sorry I just saw your message now.

@@robbielauderdale4143 What do you use now that is more convenient?

@@jbob1548 It is MVPower yogurt maker on Amazon. It hasn’t been available for quite some time but there is another with exactly the same features but different name plate. I tried the Mueller version but it was only on and off. I like the temp control versions. Search for MVPower yogurt maker and you’ll find it. You want time and temp controls. Yogurt maker, Automatic Digital Yogurt Maker Machine with LCD Display, 8 Glass Jars 48 Ozs, Stainless Steel Design,Auto Temp Control a.co/d/48jB9ll

I tested overnight. So looks like the "low" setting yogurt maintains a 94 degree while the "normal" setting from 103-108. Is low setting better?

Venus Ashton I’m sorry to leave you hanging. Hopefully today is the day your ingredients arrive. I think at 94 it may be a bit low. I would expect your “normal” setting to be fine. We want to avoid 110 as bacteria could begin to die off around there. When I made this video I used my Instant Pot, which I got just to make yogurt. I thought I might also use it to make other food. I have only a couple of times but most recently use it for boiled eggs. I got the MVPower yogurt maker with adjustable temp and time. It was pretty cheap so after a few batches I bought a 2nd one. With that I hold the yogurt at 100 degrees vs my IP at 104-ish. I haven’t noticed a difference between the two temps. Let me know if I can help. Enjoy your “yogurt”! I think you’ll be pleasantly hooked on it.

@@robbielauderdale4143 No worries I washed the little jars I had bought and didn't want to just towel dry before I fill with ingredients. So used last night to air dry it and making sure no moisture was in it. Will make it tonight. Thanks for the response. Oh wow very nice you got 2 yogurt maker. I saw it too but cringing thinking of getting another gadget (I have a lot of them in my kitchen). But if my IP yogurt failed, then I will buy it for sure. Thanks again for the response, I was a little worried it went upto 108. But like you said 94 is not enough. Keeping fingers crossed, will share the outcome soon.

@@robbielauderdale4143 :-( it turned out like cottage cheese with ton of whey water. May be too much heat I am thinking. Might be time to invest in the yogurt maker. Thanks though I did learn how to make this yogurt. The normal yogurt turned out well in this IP.

Venus Ashton I see you commented 5 days ago. If you still have your cottage cheese yogurt, you may try using that as starter. As you’ve probably read, many folks find the consistency of their first batch undesirable. As a matter of fact I have a batch of jars in the tip shelf of my fridge that I use as starter. I just didn’t like the loose consistency and didn’t need to throw it out. It makes great 2nd, 3rd, and 4th batches. Each one seems to get just a little bit better.

Wow, Barry! Thats kind of you to say. I’m happy if it has helped you. I admit that it’s very amateurish. I need to get up the nerve to try again.

Janice Ingram Woohoo!!! Isn’t is funny how excited you can get when you’re successful at growing bacteria? Janice, I’m really glad it worked for you.

@@robbielauderdale4143 First I sterilized the Instant Pot and any utensils; I put my Instant Pot (IP) on ‘steam’ with a table spoon inside on the steam tack to sterilize the IP and a mixing spoon and a fork that I scoop the casein off with. I use about a cup of water, put the lid on, set the top to ‘seal’ and set timer fro a few minutes.

billytheweasel thats excellent! How does the yogurt turn out for you?

@@robbielauderdale4143 Great every time so far. It's the only yogurt I like plain. I usually don't like it plain at all. I made a huge batch last time and the cream on top gets a little moldy after some days and I'm not sure about that.

billytheweasel moldy seems a little weird. With all your precautions I wonder how you’re getting that.

Cook & Garden Tallah Farms I’m really happy you had this success! Regarding the hot water, I used hot tap water in the pot before adding the jars so that it would not take as long for the whole pot to reach the set yogurt temp. I think you thought I was sterilizing but I was not. Only letting the hot tap water help get the half and half mixture to that 104 temperature. 111 is generally considered too hot for this l. Reuteri bacteria. Does this makes sense now?

@@robbielauderdale4143 "I used hot tap water in the pot before adding the jars so that it would not take as long for the whole pot to reach the set yogurt temp." This is what I did. I didn't think you meant sterilizing. I put tap water in the pot. It was at 134, then I let it cool to 111. I was my understanding from Dr. Davis that a temperature of 120 or more would kill the L. Reuteri bacteria and that I would be in the safe zone of 104 to about 117. I'll be making more and will make sure the next time, to get it at a lower temp of about 104. Thanks so much!

Cook & Garden Tallah Farms thank you for your clarification and making me double check. www.wheatbellyblog.com/2018/08/yogurt-making-troubleshooting/

I've been making this yogurt now for a few weeks and pour boiling water over all my utensils, and containers prior to mixing ingredients. I also use a cup or so of the scalded milk/cream to dissolve my inulin, and probiotics while it is still a bit warm. I don't have a problem with lumping because of this I believe. I also use my heating pad, with a glass bowl, and lid wrapped in a towel, as well as a Levele yogurt maker, and get excellent results from both. I keep the temp close to 100 degrees and let them process for the 36 hours. I love making this recipe because of the possibilities of listed benefits, and look forward to a few of them kicking in for me.

S Owens, that is awesome. Fancy devices are not required for making this yogurt. Thank you for sharing your method🙂

Sirene Taylor you are most welcome 🙂

That would be nice no one I know makes it.

Robert Wadlow I agree with you regarding the store bought stuff! As I have mentioned in other replies, I can’t be certain of the effects I’ve personally noticed in myself. Which effects have you experienced?

@@robbielauderdale4143 Smoother skin, possibly faster nail growth (not good if you're a guy but trivial), and I find I'm more engaged and focused on the person in conversation

Robert Wadlow that’s pretty awesome to eat something and to be able to see/feel a direct effect. I have also noticed my nails growing faster. I’ll pay more attention to my interactions with folks to see if I’m more engaged as well. Thanks for sharing your experience!

I find my eye contact in particular is better. It's a BIG difference as well and there's evidence supporting oxytocin (which the yogurt helps produce) with eye contact

That’s awesome Jay! Have you started your first batch yet? It took me several weeks to start once I had my utensils and ingredients. I was afraid of messing up. Of course I did, several batches, but I learned a few things along the way. You will too! Let us know how it’s going for you.

@fzboston Yay! Funny how relieved you are when it turns out right. I’m happy you had success in the first attempt. I think there is a little forgiving with tempt. I’ve heard the that die-off occurs at 110 and above. I’m glad you’d Instant Pot holds at 104. Since I made this little video I have switched devices to a yogurt “maker”. There’s really nothing special about these devices other than they have the ability to hold the yogurt mixture at the temperature that you want for the length of time that you want. I started using the MVPower unit I found on Amazon. I don’t see those anymore but I did just purchase 2 of the units by SUTECK. They are identical to the MVPOWER and even have the same model number in the bottom specification label. With these types you have the ability to set the temp and time as desired. There is another on Amazon that looks just like these but only has adjustment for time, not temp and time. I would not get that one because you may want to make a yogurt using a different bacteria that ferments at a higher or lower temperature. Anywho, don’t forget that your next batch can be made with just two tbsp of this first batch (instead of the 10 crushed tablets needed to make a first batch)…plus the Inulin and half half of course. Some folks have made Many successful batches from that first batch. Each time you take 2 tbsp from the current batch to make the next batch. Congratulations!

Robbie, after watching your video I actually tested my instant pot and found it held the 104 temp very well, so I deleted a yogurt maker that had been sitting in my amazon cart. Thanks again!

@@phoebewonder That's great to hear! You save the space and the money by not needing a dedicated yogurt maker.

Darlene T let us know how it turns out. Success to you! 🙂

@@robbielauderdale4143 Amazing! It worked!

Darlene T Woohoo!!! It’s a neat feeling when you get yogurt out of all this, isn’t it? Enjoy!

You did it! Double checking with a thermometer and trial and error are the best ways to do it.

@alla bebzenko that is great to hear! I’m happy your first batch is a success 😃

@@robbielauderdale4143 thank you! I have made two more since: creamy, thick and delicious 😋

Mine failed. Maybe because I used coconut cream? What a waste

@@Taasabareesh using coconut is very different. I know there are additional steps in the recipe which I didn’t need since I used organic half and half. I’m sorry it failed. I hope you succeed in your next attempt!

@@Taasabareesh yes, the recipe for using coconut cream is different than this one.

Mark Smith thank you for watching and your comments. I am not sure of the “normal” you mention as I found the yogurt setting to provide the temperature I was looking for. I haven’t investigated the other neat features of this device. Maybe one day I’ll step out of my comfort zone and cook a pot roast 🙂

@@robbielauderdale4143 I have an Instant Pot Duo. On the Duo each of the cooking modes (yogurt, saute, etc.) allows you to choose between "Less," "Normal," and "More" for the temperature. The yogurt mode comes up on the Normal Setting initially and if you keep pressing yogurt it cycles through more, less, normal. I just got my machine too, so all I've made is yogurt so far.

@@Mark-xp4ek Mine may have some features that I "need" to discover too LOL

retrofemme1 You were much more thorough in your temp testing method than I was. I just put water directly in the stainless steel pot and measured with a stick/dial type thermometer. Thank you for adding your details!!

@@robbielauderdale4143 Yes, our Nova Plus has a Low/Normal/High for Yogurt and for Pressure Cook settings. See the screen for the words showing at the bottom. Our default is "Normal." We can press + or - to scroll left or right.

Dont Bugme Have you made yogurt yet?

@@robbielauderdale4143 LOL - I guess he really doesn't want to be bugged? ;P

Wow! I’m so happy you had such success. Some do and some don’t right away due to many factors during the preparation or even the viability of the tablets. Who was the vendor and how did they store and ship them. Anywho, you have figured out how to double the bath and that is cool. I have not done that…yet. Also you said you ate nearly the whole batch in one day. I’m sure that it’s still great for you but I believe the portion size per Dr Davis is 1/4cup. That amount is supposed to yield the benefits we’re after. On the other hand, who cares as long as you like it and continue to see benefit from it. Congratulations!!

I think the bacteria in the Skyr is going to compete with the l. Reuteri and so you will get less l Reuteri. I would suggest making them separately. Perhaps separate containers at the same time. Unless you want both but you cannot tell which bacteria won. Especially in future batches.

@@margaretsmith9637 I agree. Some folks like to experiment but I tend to follow the directions.

Hi...good it worked for you. See my above question to Robbie. What temp setting did you use, Low or Medium, Normal and did you put the milk in jars and then in bain marie or all in the pot?

Lizzi Jansen this is awesome to hear! If you used ultra pasteurize cream then you should be safe skipping the heating step. I think if there had been other bacteria in your mix they might have made themselves known during the 36 hour process.i once had orange and purple colors on my yogurt. Clearly not what I was going for. The sour, yogurt-like flavor is another indication, along with consistency and smell, that you have achieved yogurt. I think your non-existent testicles are going to be safe LOL Also, this isn’t my recipe. I just made a video of how I prepare my yogurt using Dr Davis’s recipes. I had struggled to get started and wanted to help others once I had success. 😉

Robbie Lauderdale Thank you for the reply. Yes the cream was ultra pasteurized organic half and half. I watch many of William Davis’s videos and I am thankful you took the time to show how to make his recipe!

Lizzi Jansen it’s my pleasure. I’m happy to share 🙂👍

That is great to hear Doncella!! Many folks to not eat their first batch but use it as starter for the subsequent batches. Excellent work!!

Rosanna Gajda Nelson thank you for sharing! 🙂

Which on brand did you get?

@@vestadorado1768 The" instant pot max."

@@rosannagajdanelson999 i have one coming. Do i need a foodsaver machine to seal the bag? Special for this kind of cooking. It's getting very costly!

@@vestadorado1768 I used a regular baggie. Then I started using an old quart yogurt container I had with the rack on the bottom. I put it in the preheated water so the water level was lower than the lip of the container. I did not cover it. It worked but I didn't want to use plastic anymore and found a quart jar that fits. Same thing. Carefully lower the jar with the mixture into the water uncapped so the water bath doesn't spill into the mixture. Be sure to use the rack at the bottom. Also, I would use warm water to start. It takes a very long while for the sous vide setting to get to the temp if it is cold. I love the pot. I make yogurt, hard boiled eggs, bone broth, meats and lots of soups in it. Let me know if you have any questions!

Buck Haberthy sounds like you’re all set! If you can adjust your temperature you might consider setting it closer to 100 degrees. At 110 and above, you risk killing your bacteria. Let us know how you make out!

What happened?

Hey Buck! Are you still making this delicious yogurt??

@@robbielauderdale4143 no actually I’m not. just can’t get it right

Well I know that must be disappointing. I've had to start from scratch several times myself. Were you able to get the temperature down at all?

Excellent! I’m glad you had success with it.

What’s the temp without the lid?

@@user-xo4om8qv6m if HH had success, I’d have to assume the temp was somewhere near 100 degrees Fahrenheit otherwise it wouldn’t work.

You’re most welcome! I hope you find it helpful.

Canal Road Adventures that sounds awesome 🙂

but I would use ceramic and/or silicone not the Stainless Steel as he is using to mix....and I would also sterilize my raw buffalo's milk and jars to better ensure the bacteria growth that we want, especially since we are reusing the starter each week...but i would stick to the ~100F for 36 hours and 1/4c starter for each batch...serves 4 servings 1/2c and 1 starter 1/4c

I made your recipe with whole milk and followed exactly. Turned out perfect. How long does it last and how much of my yogurt culture do I use for the next batch? Thanks so much. Did not raise my blood sugar much at all. Felt the benefits right off.

Lori McManus I’m sorry I missed your message. Congratulations on your yogurt making success. You’ve probably already moved on and found your answer but if not, you’ll want to use 2 tbsps of your precious batch as starter for the next. I regularly keep yogurt in the fridge for weeks at a time if I’ve made a couple of batches at the same time. I have recently discovered that if after refrigerating I lay the jars on their sides, the whey separates. I can either poor it down the drain or into another jar to save as starter. Separating out the whey is supposed to be beneficial to blood sugar/insulin levels. I will probably continue to do it this way until I buy a special cloth for straining.

Slow Cook Less on I.P. brings temp to 180-190F to "Hold" the milk that has been boiled to restructure the proteins... My I.P. Yogt/Low comes to 96-98F. Do you ferment 48hours to make up for the lower temperature? If I use I.P. Yogt/Med it comes to 106F so debating on which to use and if either to just go 36hours. How have you been doing with your process?

Jean Martin that is awesome! I enjoy making yogurt in my Instant Pot too. I don’t have a model that lets me adjust temperature though. Do you find that your older batches are better than the first several?

Interesting. Because was considerig buying a yoghurt maker. For more batches, how do you continue with the Starter? Do you still need to add inutol powder for each batch?

What kind of yogurt maker are you using ?

@@WatchTLCCRMOFFICIAL I'm sorry that I'm just now seeing your message. You probably have your answer already. To use starter, just 2 tbsp of your previous batch is used in place of the 10 tablets you use to make the very first batch. All else is the same. 2 tbsp Inulin feeds the bacteria as do parts of the 1 quart half and half.

@@BruceWayne_87 Sorry I missed your message until now. In the video I used the Instant Pot Nova Plus from Costco. I don't use that anymore. I switched to the MVPower yogurt maker I found on Amazon.

Hi Elva, to test the water temp of your Instant Pot (IP) you could add a fair amount of water to the pot and turn the unit on its yogurt setting. Let that heat for a couple or even several hours. To help the pit keep from overheating even slightly you can remove the silicone gasket from the lid. That seal helps with pressure cooking and may just make the pot a little too warm for Reuteri yogurt making. Use any kind of kitchen thermometer. I would do this test with just the water before spending to money and effort with Inulin, half n half, and Bio Gaia tablets. Temps above 108-109 degrees and I believe the bacteria starts to die off. It’s really pretty forgiving though. If you find 100-104 then you should be fine. Also, remember that the pot heats from that small disk underneath. That’s why you want the water bath around jars or containers. The water will help to keep the temperature even/consistent as the unit cycles on and off while maintaining its set temperature. Let me know if you have anymore questions. :)

Fantastic! I’m happy to hear that. Did you expect to get sick to your stomach from eating this yogurt? Happy New Year to you!

Excellent Juho! You might experiment with a little longer fermentation time. Reuteri apparently doubles every 3 hours. Huge amounts of bacteria the longer you go…up to around 36 hours or so. The Inulin may help feed the bacteria so it can continue to multiply. Keep up the good work and keep sharing with anyone who’ll listen. They too can make their own yogurt which is vastly superior to anything that can be bought in the supermarket/grocery.

What happens to proteins in milk in fermentation process? Lactos gets eaten by bacterias but what they give to yogurt instead? Some acids? Can you make reuterii drinks from juices the same way? Instead of making alcohol with easts from juices one could make sour liquids to bottle and drink?

@@juhoevert7273 Hi there! I have read on wheatbellyblog.com that the longer 36 hour fermentation is responsible for creating the high bacterial counts, eating up the lactose, and reducing the ph thus helping to break down the casein beta A1 protein. There is probably some really good discussion of this on www.Undoctored.com I hope this helps

@@juhoevert7273 I agree that it might be nice to have a Reuteri juice to drink but I seem to recall that not working. I haven’t tried it myself.

My opinion: I think l Reuteri eats sucrose among some other sugars but not fructose. Regular sugar is half of each. Most fruit juice is fructose so the l. Reuteri would not eat it.

Lance, I’m sorry to leave you hanging. The jars are 6oz and I got them from Amazon. My Instant Pot is 6qt. How did your water test turn out?

Leo Delaplante thank you for that! I didn’t even look into the sterilization process with my Instant Pot. Perhaps I will do that and report back. Happy New Year to you!

HEADBANGRR I am using 6oz jars from Amazon. www.amazon.com/dp/B000EWX4CA/airegin77-20

You are welcome! I’m happy if it helped you.

billytheweasel , thank you for your questions and comments. You don’t have to use any jars at all or you could use short glasses. I prefer to use little jars as the yogurt is portioned. I have never enjoyed eating each serving from a big tub of yogurt. As far as sterilizing utensils goes, some folks are more comfortable doing that. I prefer to wash my utensils with dish soap and hot water. I also do not heat my premix as I use Ultra Pasteurized milk product which seems to be safe from unwanted bacteria. Have you tried making this yogurt yet? It really is super simple. Let me know if I can help.

With my particular model IP, I cannot adjust the degrees. I believe it’s “Low”, “Med”, and “High”. It was just “luck” that the low temp setting was close enough to 100 degrees Fahrenheit. I would say that Reuteri is fairly forgiving on temp. Dr Davis has said that die off begins around 110 degrees so if you have the option of staying closer to 100, you’re better off.

I haven’t fermented applesauce yet but I would do it this way, replace the 32 oz of half and half with applesauce. To start I might just make half a batch by cutting the ingredient amounts in half as 32 oz would be a lot of applesauce for me to eat:)

Hi Lorr, while 100 degrees might be ideal, 104 is certainly acceptable. 110 degrees and above will not be good for the Reuteri as they begin to die off when the temp gets that warm. I’m happy you have an IP that will maintain 104. Let me know how it goes!

Hi San! Thank you for watching! I generally don't eat breakfast. I do drink coffee and add stuff to it such as olive oil, MCT oil, grass-fed butter, and heavy whipping cream. I add these things minus the HWC to my blender while the coffee is brewing I then pour the hot coffee in and blend it up adding the heavy whipping cream after a few seconds. I figure that gives the oils enough to time to emulsify or mix well. Most of the time I don't eat a lunch though may be compelled to socially. If I'm lucky I can order an omelette, bacon, avocado, etc. For dinner I'll have chicken, beef, or these Kielbassa sausages that I like. I might also add peppers, onions, mushroom. I always have eggs in the fridge so I might just have scrambled eggs with onions, mushrooms, cheese, bacon and this almond flour based bread as toast that is easier than making my own. After that I might have a smoothie with green banana, avocado, arugula...or not if I'm just too stuffed. I hope this helps. I made another magnesium water video just a few minutes ago and will post both today. It really is super simple.

San, I have just posted two Magnesium Water videos for you. I hope these help to show how easy it is: kzfaq.info/get/bejne/q6-Afs2ex9vSaJc.html kzfaq.info/get/bejne/iLeUY9Rn0pazoWQ.html Let me know if I can help.

You are most welcome! Thank you for subscribing! 🙂

I don't believe the macros change substantially during the fermentation process. They should be about the same as the half and half that you're using.

zebonaut smith that is curious. As I and others have mentioned, the first batch is usually not desirable. Have you used your first batch made with tablets as starter for your next batches? Are your next batches turning out consistently better and more firm?

eckankar I’m not familiar with David Sinclair, his yogurt or using the yogurt as suppositories. I’m after this particular strain of l. reuteri.

Sinclair takes pills that are fat soluble. He makes his own yogut to provide the fat he needs to digest the pill The yogurt has no medical claims

@@tomrobertson3236 Not true, Tom. He has identified his yogurt is from a 'kit' by Bravo that has over 400 different microbes in the yogurt.

@@eckankar7756 just another supplement He makes no claim about it Unlike davis touting l reuteri

@@tomrobertson3236 After his recent history of major lawsuits and financial loss David isn't touting much benefits of specific companies as he's said in numerous interviews. He has mentioned Bravo at least twice and takes the time to make their brand of yoghurt which he has said he eats daily. I've tried their product, it's nice, but I feel over priced.

GearMaven I’m happy to know I’ve been helpful! The jars are these: Euro Cuisine GY1920 Glass Jars... www.amazon.com/dp/B000EWX4CA?ref=ppx_pop_mob_ap_share I looked for the other 6oz jar I use (and have more of) but see that they are currently unavailable. Either jar works fine. They both have tiny areas that I have to watch out for when washing them.

Can you tell me if the tablets were plain or flavoured

Also about the jars are the lids metal and does that matter

@@cliveburrows6071 They all are slightly flavored but Dr. Davis says it doesn't matter and you don't taste it. As long as you are using the right BioGaia product, you're good to go.

Good morning Rocketscientist66! As such, you’re likely way ahead of me 🤣. Using 2tbsp of a “healthy” first batch is perfect for making a nice 2nd, 3rd, 4th, etc batch. That may even be ideal as for most people, the first batch is a little less pleasant in consistency than later batches. Also this process becomes really cost effective as you are then using starter that you made rather than starter that you had to purchase. You just have to buy the 1qt liquid (half n half ultra high pasteurized) and the 2tbsp of Inulin powder. So far I’ve only made two videos showing how I make a 1st batch or generation yogurt. In the first one I’m not speaking and in the 2nd I talk through the whole 6-7 minutes. I hope this helps. Let me know if you have any questions 🙂

@@robbielauderdale4143 Holy moly, that was quick! Thanks for the feedback 🤓 I’ll be getting all my supplies asap Btw, my home town is Ft. Laud., just haven’t lived there in over 30 yrs. All the best to you brother!!

@@Rocketscientist66 Very cool! I’m about 2hrs away from that chaos. It’s fun to visit 😉 Let me know how you make out with this method. I have since stopped using my Instant Pot for yogurt. I use a simple dedicated yogurt maker..MVPower(hard to find on Amazon now and still worth testing its temp before putting actual half n half in there). It is relatively inexpensive, allows for separate temp and time control. I bought two of them and would like to have 1-2 more. I also got rid of the little jars as they became too fiddly to clean really well. I use (2) 4cup Pyrex storage bowls to make the same quantity as 7 small jars. There’s a lot less cleaning of each involved. Yes I am a bit lazy and like to streamline when possible. Keep in touch!

As Robbie said, you use 2 Tbsp of the starter. From your first batch or any batch, save any whey in ice cube trays. If you have thick yogurt with little whey, you can save some of the actual yogurt in the same way. (It's a good idea to test some water in your ice cube tray to see how many cubes it will take to make the 2 Tbsp needed for the next batch.) When frozen, just pop those frozen starter cubes into Ziploc freezer bags for storage in the fridge. Remember before adding the frozen cubes to your Ziploc bags, LABEL the bags with the probiotic name "L.reuteri" and the date. Many of us have learned hard lessons as we progressed to other bacterial strains for Dr. Davis' yogurts and forgot which bags were which probiotic or which were the oldest to use first! Lessons learned!! Much health to you with this great yogurt!

@@jh4675 Thanks so much!!

Linda, that is great to hear! I’m happy you’ve had success. Your description sounds correct. I am not a microbiologist but I would ASSume that if you started with Reuteri tablets and each batch has been fairly consistent, I’d say you you’re still eating the correct Reuteri. I also find this yogurt to be the tangiest of the yogurts I’ve made. Each quart of half and half should yield 8 1/2cup servings. That ought to work out to about 3-4 billion CFUs per serving.

You can use either whey or the yogurt or both together. I haven’t noticed one way being better than another.

Good morning BaBu, this unit is the Nova Plus. When I tested it with water it held about 104 degrees as I recall. It’s been a couple of years. I removed the silicone ring to keep the temp from rising higher than needed. It was appropriate for making this strain of yogurt. I have since stopped using my Instant Pot for making yogurt. Instead I use the MVPower yogurt maker. I can adjust the time and temp on it. It’s not a scientific device but the settings are close enough. As for the my experience of feeling from eating this specific strain of yogurt, I do not have any great revelation to share. I can say that I think I have a general sense of well-being, physically I think I feel better and my body responds well to physical activity. It’s worth noting that eating the yogurt isn’t the only health-related thing I do that could be attributed to these positive feelings or experiences. I do fairly closely follow Dr Davis and his Wheat Belly / Undoctored programs. I feel that if there is a magic pill towards great health and longevity, then his information is “it”. It is logical, super cheap/affordable for nearly anyone to experiment with. There’s nothing to lose and everything to gain. Some folks will have different experiences as we all have different backgrounds and histories. Some of that takes a long time to correct or restore, if we haven’t already done irreversible damage. Either way, we should want to make the effort. I’m sorry I didn’t respond to you sooner. I hope this helps.

@@robbielauderdale4143 Thanks. I’ll share my experience soon. I’ll be starting it tomorrow.

Too early for me to say any difference but 1st impression: Delicious, but I think the 2 tablespoons of inulin was responsible for stool that was too loose. I read it’s a common side effect. May need to find a substitute prebiotic.

@@YaBetterCallBabu07 I’m not so sure about that. I would expect most or all of the Inulin to be used up during the 36 hour fermentation process. Perhaps if you just mix inulin in something and eat or drink it but I wouldn’t think so after fermenting. I’d be interested to hear more of your experiences as you work to figure this out.

@@robbielauderdale4143 My dad said his stool was on the looser side too. The inulin did clump up a bit before fermenting so maybe it didn’t dissolve well (although I saw no trace while eating). Ya, I’m not giving up on it yet. Will see how a 2nd batch goes.

Lisa Baker you may have a different IP than mine. The only settings I use are for yogurt and time (36hrs). So I might suggest you test by adding water to your pot, setting it to normal and then checking the temp with a thermometer to make sure your normal is 100-104-ish.

Wookiemonsterfreak you are most welcome! Let us know how it goes if you give it a try.

If you do have the model with lower temps let me know, because I'd like an instant pot which is capable of such.

J G check our some yogurt models here: www.wheatbellyblog.com/wheat-belly-marketplace-everything-you-need-to-succeed-on-the-wheat-belly-lifestyle/

My Instant Pot Nova Plus like his uses Normal Yogurt setting for this 103-104° temp.

I just use Sous Vide immersion wand. I can adjust temp from 67F all the way to 212F.

CryptoTraderVader you’re most welcome! I hope this has been helpful for you.

@@robbielauderdale4143 Yes definitely, my first batches were a bit runny, but I've figured it out now. I now use regular whole milk, heated to 175F (80C) for 20 mins. After its cooled, follow the same process. It changes the milk proteins and makes for a more consistently thick yoghurt!

CryptoTraderVader awesome stuff when you finally figure it out 👍🙂

I’ve never sterilized my utensils but thank you for that. Some folks may prefer to sterilize.

Correct, 2tbsp of previous yogurt, 1 qt half and half, 2 tbsp Inulin.

Linda, I used a pointy probe style thermometer with a dial on the end. Not the most high tech but it got me in the ballpark. I filled the pot maybe halfway with water and turned on the yogurt mode. I let it heat up for a good while and 104 Fahrenheit seemed to be where the temp settled.

T , I haven’t had any bloodwork done since beginning the use of this yogurt. I haven’t noticed a change in my gums.

m b When making yogurt using starter I suppose you could try with just starter by itself and no tablets but I think you ensure that you have good bacteria to grow/multiply by adding a tablet with the starter for the batches after the first one that you make using only tablets.

Larry Rondeau i believe you are correct about using starter and no tablets. I think I read a comment on a Facebook group about that and tried it myself. Success!

m b I have recently read about and found that my batches after the very first so not require that I add any tablets with the starter. It has saved my tablets and still made great yogurt.

@Larry Rondeau I keep one pot aside in the fridge and feed it daily with a very small amount of inulin to keep it active. I've done many batches now and not had to purchase more tablets.

Hi Tracy! Sounds like you have a good handle on the process. I have switched to a MVPOWER yogurt maker similar to the Luvele. I do place lids on my bowls as I don’t want the condensation from the water bath to drip into the yogurt. Some condensation does form on the underside of those lids but I’m careful when I take them off and shake the water off before putting them back on for the fridge. I’m not sure why some jars of the same batch ferment differently. I haven’t done the combination that you have so I can’t really say much. I seem to recall someone mentioning that they had used too much starter which resulted in more runny whey. Lately I have not been getter Mg the good twang that I had become accustomed to. Not sure why not. Perhaps it’s the half and half that has changed. Let me know if you find the answer!

@@robbielauderdale4143 Thank you for your comments! I just finished my second batch using 10 crushed gastrus tabs and raising the temp to 102-103. This time they all firmed up - Yay! There was some curdling and separation - not a lot but I think I’m on the right track now and can use this as starter for the next round. The taste is thick and creamy but no sour taste - or twang as you say - but rather a slight sensation of tanginess on the tongue like a mild effervescence. I’m hoping subsequent batches will have more flavor tang. After reading through a lot of reviews of Gastrus tabs on Amazon, I wonder if it might be that the tabs are not very ‘alive’ - it seems somewhat hit and miss whether you get a good batch or not. I’ll keep trying and update on my progress - thanks again!

@@tracymorris2184 Hi Tracy, just trying to get caught up. Yes, I think some folks have had issues with Gastrus tablets from Amazon. Might be a better practice to order directly from the company. You may find that another batch of tablets might give you the yogurt twang, if all else is the same.

Did you start yours from only 3 tablets? I’ve been starting my initial batches with 10.

I have noticed that when I switch brands of half and half I get different results. I’ve made a few batches recently that do not taste or smell like what I am used to. I’m going to switch back to the brand that I’ve used the most and had good consistent results with. Let me know how your 2nd batch turns out. I don’t think it’s wrong to add 2 more tablets but 2 tbsp of whey should be enough to start each of the next batches.

@@robbielauderdale4143 The second batch turned out better. The texture is smoother and the smell is more tolerable too. Taste is slightly sour but not an issue. I did change to a different brand of half and half milk. I am happy with the outcome. Thanks.

Janice Ingram I do not know about other strains and what conditions/temps are needed for a successful batch. I have only been working with l. reuteri. I have taken separately the other probiotics recommended by Dr Davis. I’m not familiar with nut milks either. Let us know how you make out 🙂

Dr. Davis says NOT to add other probiotic species to the lone L.reuteri as they compete and you won't get the benefit from the reuteri you want or won't know which one won out. The exception is his new SIBO yogurt which does contain 3 probiotic strains. However, you can make separate strains and mix them afterwards before eating if you like.

Hi Allysa. Yes, with the mandarine flavor is the only flavor the Bio Gaia Gastrus comes in. You may notice a hint of it in the first batch but it’s pretty much gone in subsequent batches.

I ordered from Amazon. I’m sure you can find little 6oz food jars elsewhere so that you don’t have to get them there.

That’s about right. I’ve ordered it from Amazon and directly from the company: www.biogaia.com/product/biogaia-gastrus/

I’ve been told that 110 degrees Fahrenheit and above is not good for the Reuteri.

If you’ll read through the comments you’ll see that I’m fairly current answering questions as best as I can. The mandarin is not noticeable after fermentation. The flavor is hardly noticeable when chewing the tablets without fermenting into yogurt. I’ve not seen the drops so I don’t know what strain is used to make the product. I know we are wanting to use these two Reuteri strains from the Gastrus tablets for their specific effects. I can’t comment on other Reuteri strains as I have not read about their effects. As for amounts, I don’t believe you can economically consume enough tablets or drops to equal the amount available in our homemade “yogurt” form. I hope this helps.

If you’re quadrupling your milk product I imagine you ought to quadruple the other ingredients. I’m not saying it wouldn’t work but it may not be the same potent end product. Also with regards to raw milk… I’d prefer it raw for drinking but for yogurt making it might be risky for your batch as there could be other bacteria in the raw milk that could become amplified or multiplied during fermentation. I’ve not tied a gallon sized batch for a couple of reasons. That’s not what the original recipe called for, I don’t have an easy way of efficiently fermenting a whole gallon of product at one time, and I find that a quart sized batch is about right for just me for one strain yogurt batch. I just don’t eat it fast enough as I’m making other bacteria strain yogurts as well. Let me know how it works for you if you move forward with the raw milk.

Hillary Anderson I do not know how or why your yogurt would "boil" over into the water. The temperature should not get high enough to boil. II think 100-104 should be a safe temp window. If this batch is made using tablets and no starter from a previous batch then the consistency sounds about right. The clear liquid would be whey that some pour off or strain from the thicker parts. Whey can provoke an insulin response which we do not want. Batches using a starter and no tablets tend to get thicker with each batch. The whey and or runny yogurt can be saved and used as starter for your next batches. As I make my yogurt in the little jars, I just put the jar lids on and stick them in the fridge. The initial runny yogurt from your first batch is safe to eat but again the clear liquid is whey and we don't really want the insulin provoking response of whey. Does this help?

Are you sure you used the Yogurt setting?

L. Reuteri grows best at 100F.

Hi Konstantin, you could mix equal parts whole milk and cream. You could also just try making the yogurt with just the whole milk.

Enrico Rossi Inulin is just a type of resistant starch which serves as “food” for our multiplying bacteria. There are other types that folks have used successfully such as potato starch. Whichever you choose, I believe you need a form of food for the bacteria. There must not be enough “food” in dairy products alone otherwise I’m sure that would have been recommended. Then there would only be 2 ingredients instead of 3. I hope this helps 🙂

I’m sorry I didn’t show the end result. That would’ve been helpful. It does look like any very white commercial yogurt. When chilled in the fridge, it firms up a bit too. It’s similar to a Dannon or Yoplait in consistency but of course much higher in bacterial counts. I’ll have to make a newer video with maybe better info.

m b How did your yogurt turn out? I would think that 100 F degrees should be fine.

@@robbielauderdale4143 yogurt turned out great i made 1 litre first and then saved some for starter and still growing strong. Yogurt taste lovely and hoping to reap the benefits. I used a yogurt maker. Thankyou for asking.

Good morning William, It’s frustrating to not have yogurt after the first couple of batches. I had some pretty colors in my first several. Nearly all first batches turn out less than desirable, meaning they are a little runny or clumpy with plenty of whey, which is the liquid. (Whey can increase blood glucose levels and folks who are mindful of that will strain the whey even on more mature batches.)That is very common and many folks probably mention that already. You can stir it all up and eat that first batch as is (yuk to me!) or strain the whey out of it so the remaining yogurt is more solid and pleasant to eat. You can then use 2 tbsps of that whey as starter for your next batch. It is possible that the second batch is similar in consistency to the first but more often than not it turns out much more pleasant and fun to eat. Once I start my 36 hrs I do not disturb the process, at least not on purpose. I have tripped a kitchen gfi breaker before and messed up a couple of batches I had going at the time. They sat at room temperature too long and they just never recovered once the power was back on. I have seen mine at about 24 hours but it’s generally already turned yogurt-like. I have heard Dr. Davis say that Reuteri doubles every 3 hours and that’s how he came up with the fermenting time 36 hours. Much less and you’re not fermenting to it’s fullest potential. Much more and you run the risk of your bacteria beginning to die off. When you added a tablet plus 4 tbsps and only the standard amount of 2 tbsp Inulin (food), I wonder if there was too much bacteria and not enough food to continue the ferment so it kinda stopped. I would try just 2 tbsp of whey or yogurt plus 2 tbsp of Inulin plus 1 qt half and half (be sure it’s ultra high pasteurized or UHP - I do not go through the sterilization steps that some people do. I do make sure my utensils, etc are clean though and I make sure that my half n half is UHP). So…2+2+1, 100 degrees, 36 hours. If you haven’t already done so, you could check the temperature of your sous vide device just to be sure. I hope you’ll let me know how your next batch turns out for you. I just recently had to start over from crushed tablets. It still took me a couple of tries to get a good batch and I’ve been making this yogurt for a couple of years. Keep in touch!

William, I've been making this yogurt via sous vide method for about a year now, but I believe you don't need to add the cushed tablet and only 2T per quart so 3T may be enough otherwise your bacteria are multiplying quicker and causing the separation of whey and curds. You can give them more inulin after you make the yogurt and it should help in 24hrs. So I'd reduce the amt of previous yogurt for 1.5qt to 3T and no tablet and the 2T of inulin or potato startch. See if that helps

I heat the half and half to 180F for 20 minutes to degrade proteins so to make it come out more creamy and less separation. Make sure the half and half has cooled down to 100F or below before adding starter because temps over 108F will kill L. Reuteri bacteria. And keep everything sterile to avoid contamination. This works for me.

I don't have experience with the procedure for using non-dairy products. Here is the link to the recipe using coconut milk on the Wheatbelly blog. I hope this helps: www.wheatbellyblog.com/2019/09/making-l-reuteri-yogurt-with-coconut-milk/

My IP is 6qts. Those little jars are 6oz each. I have changed devices since this video. I now use a yogurt “machine” and two 4cup Pyrex storage bowls. Not using the little jars is better for me as the bowls are easier to get good and clean. Let me know if you have any questions. As I said I have a different video showing my more current process.

GiGiGoesShopping starting a “new” batch from tablets and not starter, I have not wanted to eat the finished product. It has been a bit loose and runny for my preferences. The first batch or two makes great “starter” for the next batches though so save an freeze it in smaller portions if you can. When I made my very first batches I tried with heavy cream as I though I wanted as much fat as possible. The first two didn’t work out for me so I switched to half and half and got the Instant Pot. I can’t say why the heavy cream failed for me. I did get one batch with pretty purpley mold. Not sure what I did wrong but I haven’t tried heavy cream again. The method I use is fairly consistent so I haven’t felt like experimenting too much.

@@robbielauderdale4143 Thank you for the video! I just made it. Have you been eating it consistently, and have you noticed any changes in yourself?

pbhello When I am home and not traveling I eat the yogurt daily. I like how I feel with it. When I travel some things like diet and exercise go by the wayside.I have been traveling for the last 3+weeks and haven’t had the yogurt until a could of days ago when I purchased supplies and borrowed an Instant Pot. I also haven’t been eating the same way as I do at home. My sleep and exercise have also been disrupted. There are so many things different that it’s hard to pinpoint why I feel the way I do. I tend to believe that all the things I do normally (way of eating, exercising, etc) work together to make me feel great overall. I hope this helps or at least makes sense.

Lori McManus I would stick with the recipe measurements according to 1qt of liquid. If you’re using more than 1qt then I would adjust the inulin and starter amounts accordingly.

@@robbielauderdale4143 Ok thanks for the reply :)

Jasmine S.K I’ve used anywhere from 2tbsp to the whole 6oz jar for starter. Using more didn’t seem to affect the outcome. I generally use somewhere around 3tbsp-ish. I have never used sugar in my yogurt. I always use inulin. So for my batch I use 2-3tbsp of starter, 2 tbsp inulin, and 32oz or 1 quart of liquid (I choose organic ultra pasteurized half and half). Does this help you?

@@robbielauderdale4143 Ok, great! I read that if you use coconut milk, you will need to add 1 tablespoon of sugar because there is no lactose to ferment in coconut milk. Ah ok, So you put the prebiotic and the inulin for every batch you make?

Jasmine S.K thank you for the sugar explanation. I didn’t know about needing some sugar when using coconut milk. For each batch after the first, I use starter, inulin and the liquid (UP Half n Half in my case). You mention prebiotic. Did you mean to say “starter”? I think the inulin is actually considered a prebiotic.

I make it with coconut milk and don’t use any sugar Just the inulin powder and it turns out perfect ! No sugar needed with coconut milk

@@Candyland2381 Do you put any thickener such as agar agar, glucomannan or some other vegan jellifying agent?

I suppose those capsules could make a yogurt product. In the WheatBelly/ Undoctored programs of Dr Davis we are after specific bacteria and their effects. Do you know what’s in your Natures Way capsules and how it relates to the programs?

That is correct. Perhaps I have been lucky. I do try to keep my utensils clean, etc. Also maybe worth noting as I've read someone else mention, the half and half is ultra pasteurized. Supposedly that makes a difference. In my initial couple of batches when I tried to use the oven method and again using my Instant Pot before I got the little glass jars I did have pretty colorful mold growing. Also worth noting is that I was using heavy whipping cream. Perhaps there was something not right with the hwc. Nevertheless I have found a "groove" and will stick with it until I find a better method. I am tempted to purchase the yogurt maker that is listed on the Wheat Belly Marketplace. I just don';t need another gadget and I haven't used the IP for anything but yogurt so... Hope this helps!

@@robbielauderdale4143 One downside to the Luvele yogurt maker is that it has a 24 hour maximum timer. If this times out while you are at work or sleeping it will shut off and you won't be there to set it for another 12 hours.

Mark Smith thank you for pointing that out. The same thing has happened to me using this Instant Pot. I’ve come back to it to discover it turned off and nearly room temperature. The yogurt seemed to be fine even after sitting a few hours not warm and not in the fridge.

Dharma Kitty check out the devices here: www.wheatbellyblog.com/wheat-belly-marketplace-everything-you-need-to-succeed-on-the-wheat-belly-lifestyle/ I bought my Instant Pot at Costco...just fyi. I may look at the yogurt maker on the wheat belly market site.

Wordivore I did it to help make sure the pot didn’t overheat and also so that pressure couldn’t accidentally build up. So far I haven’t used my Instant Pot for anything else so I’ve never put the ring back in.

@@robbielauderdale4143 Makes sense. Thanks. I've never made yogurt but want to. The ring holds the smell of other foods no matter how much you clean it. I understand that transfers to the yogurt. I don't want my yogurt tasting like brisket. Lol. So I wanted to be sure it was safe to use the IP without the ring. Do you know about how many teaspoons of probiotic powder you get from those tablets? I don't have the tablets, just powder so I need to measure some out. And do you know the purpose of the inulin?

Wordivore hmmmm yogurt flavored brisket? I think I might be interested in that! But seriously, I’d like to know how you cook your brisket in the Instant Pot. I’ve never cooked one at all but might give it a try if it’s easy. Regarding the tablets... these are the l. reuteri bacteria (probiotic). I’m not sure how many tbsps 10 tablets is equal to. I will check on it though. The inulin is the prebiotic. It’s what the bacteria feeds on to multiply during the fermentation process. We should try to consume some prebiotic from varying sources every day to help feed the bacteria in our gut. Inulin, green unripe bananas, and chickpeas are just a few sources

@@robbielauderdale4143 Thanks for answering my questions. I will venture to guess at a measurement and see how it goes. As for the brisket, here's the simplest recipe I've made. -Brisket in the pot. -Pour 1-2 cups of broth or water in the pot. -Add 1 Tablespoon of vinegar to the broth. (Important if you want fall off the bone and meat that's not tough.) -Put the lid on (make sure that silicon ring is back in) -Set that knob on top to sealing. -Set timer for 20 minutes per pound. Other options: -Dry rub of your favorite seasonings or BBQ sauce on the meat -Liquid smoke and coconut aminos or soy sauce in the broth -Sauté the meat with butter or oil right in the pot. (If you do this, after you sauté, turn it off before adding the other ingredients.

Wordivore WOW! Thank you for that! I’ll let you know how it turns out 🙂 I was going to suggest guessing at a probiotic amount. Should be easy to do. If your powder product has a measurement maybe you could see how it compares to a tablet.

I got the little jars from Amazon. I also received some more jars when I bought an MVPower Yogurt Maker.

Hi Jay, you can use milk but you will likely make a thinner yogurt.

Vins7, My answer to a similar question of 2 years ago is still valid: I can say that I do feel better during the periods when I do eat this yogurt. However, to be fair, it’s also worth noting the when I’m not able to eat the yogurt due to travel and other things that disrupt my desired routine, I’m probably not doing other things as I would normally such as eating correctly and exercising regularly. I did not expect this particular yogurt to be, as you call it, a magic bullet. I find that when working out I feel stronger and look better as a result of exercising. I do feel that my appetite is suppressed so that I feel zero hunger will eating one meal a day. I intermittent fast every day. I do feel that I need a haircut sooner than without the yogurt and I have to clip my nails more frequently. Not sure if the yogurt makes me any more of a cuddler as I always like a good squeeze. I’d say that my sleep quality has improved though I am still a night owl so I struggle with turning the light out and going to bed...like right now. It’s 1 am. These are my subjective observations. I hope this helps answer your questions.

Thank you so much for sugaring your experience Robbie.

I second this!

j utility I hope my quick little video has helped you with your own yogurt making. I am really not sure if the results I have been getting are due to the L. Reuteri or from some of the other things that I consume or do. Lately I have been somewhat amazed at how vascular I appear with relatively little exercise. As you see I’m not a huge muscular dude but I’m fairly shredded with very little fat. Generally I take some herbs with coffee and a splash of HWC in the morning. Maybe another herb/coffee during the day if I feel like it but nothing to eat until dinner. Then I eat pretty healthy. Occasionally I eat more juts than I should with or after dinner. At last I might have a smoothie of pine pollen, blueberries, hemp hearts, arugula and a splash of kombucha after its all blended. I also have a weakness for watermelon so I may through some frozen chunks in there too...or not. And at last I have my yogurt, sometimes with some dark chocolate or I just gulp it down plain. That’s probably too much random info but I hope that you can see why I’m not altogether sure of what is causing what. I’m well pleased with the results and will continue doing what I’m doing until I read about something that I find interesting and worth adding to my program. I love doing that! Please let me know if I’ve answered your question or if you have another. 🙂

@@robbielauderdale4143 Great info, Thanks

I do not typically strain my yogurt. I bought cheesecloth for straining and did it a few times but it was more hassle than I am willing to work with so I do not strain my yogurts.

@@robbielauderdale4143 it came out with mould on it. Any guess as to what i did wrong?

@@jmk5419 is the mold just on top? Just in certain spots? If you can successfully scoop the mold off or away I’d be tempted to eat it…if the rest of it looks and smells like you expect yogurt to look and smell. If it’s off-putting, then something’s is not right with that batch. It’s hard to say what happened though with mold you have to imagine that it started from something not as clean as you thought. Could be your measuring spoon if you use one, your whisking/stirring utensil, your mixing bowl, or the jars/containers that you use to ferment in. On your next batch make sure everything is clean and dry. Also do not prepare your yogurt under and AC air vent. I have that issue and either move to another countertop or turn the air conditioner off while I’m mixing my ingredients. The bottom line is that something else got in there with your Reuteri and multiplied right along with it. Let me know if you think of any more questions and I’ll be happy to try to help.

I still make the yogurt but I use a maker instead. I switched to that because I didn’t care to use my IP for that and it allowed me to use Pyrex 4-Cup Storage Bowls . In the maker I can fit 2 side by side in a water bath With the IP I left the main lid on after removing the silicone seal. I put the lids on the jars loosely so the condensation wouldn’t drip into the jars. You do not need to add more water during this 36hr process as you don’t lose much if any water at all. Any the evaporates hit the lid and drips back into the water bath. And it’s only 100 degrees. A hair above body temperature. Does this help explain?

@@robbielauderdale4143, that absolutely answers my questions. (Now worried though, using the IP I did not cover my jars and I am at work until 0100 am EST. 🤔 Hopefully, I don't have a mess when I get back home. Thank you SO much for the quick and comprehensive response!

@@tchims9103 When you remove the Instant Pot lid do it very slowly and keep it level so the water drops under the lid don’t fall into your yogurt. You can carry the lid to the sink that way without dripping water everywhere. If you find that the surface of the yogurt has condensation drops that have “pooled” you can maybe pour that off while the yogurt stays intact. Or you could fold or roll up a paper towel, dip in into the surface of the yogurt to soak up the water. I still do that with the larger bowls I’m using now. I like to wipe the bowl rim and the bowl lid to try to keep as much water out of my yogurt. I prefer a firm yogurt as opposed to runny so I try to help it along in that regard. Let me know how yours turns out!

All that water soaking up I do after the 36 hours, not during…just fyi. Once I start the fermenting I let it go. I have a friend who would keep peeking inside to check on his yogurt. I think that’s risky as you can easily introduce airborne something into your mixture and ferment that. We do not want to ferment strange stuff. I think my friend has stopped that habit of peeking. He’s no longer anxious to see what’s going on during the 36 hours.

@@robbielauderdale4143 Oh wow, and that was my plan too (once I got home), thank you for that important update! You're awesome!! (slow & careful lid removal, only after the 36 hours, got it!) 👌

You could give that a try. I suspect if there is any bacteria in the raw milk then it will be multiplied when you ferment.

Lori McManus the yogurt + inulin should be all you need. While 2T of the 1st batch ought to be enough for the 2nd batch, you could add another T just for good measure. I usually eyeball it so it is not exact.

@@robbielauderdale4143 Oh thanks for getting back to me :) Some people keep using 1 or 2 tablets of the ruetori each batch. I didnt think that was necessary. I'm making some tomorrow so thanks again.

Lori McManus some do use another tablet or two each batch but as you pointed out it’s not necessary. Nothing wrong either way though.

I’m sorry that I didn’t get to answer sooner. The ingredients for the l. Reuteri yogurt is: 10 - Bio Gaia Gastrus tablets 2 - tablespoons of Inulin powder or raw potato powder 1 - quart or quarter gallon of Half and Half. Most folks find that the first batch has some separation of yogurt and liquid whey. You can pour the whey off throw it away or use 2 tablespoons of whey as “starter” for you 2nd batch. The 2nd batch is usually thicker and less whey. Let me know if this helps:)

@@robbielauderdale4143 thank you Robbie for your help!! :)

I’m happy to know you’ve found my little youtube helpful! The Inulin is used as food for the fermenting bacteria. I’d assume that most is consumed in our process. You might try potato starch if you think you are super-duper sensitive. I have not used potato starch but I believe others have successfully.

If I were buying another yogurt maker I would get this one on Amazon: Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel Design for Home Use a.co/d/55NjddR Suteck is the brand. Search for MVPower and it will be in the search result near the top. I’d say it’s identical.

@@robbielauderdale4143 Thank you so much for the speedy response. The info you're giving here is invaluable.

@@muhammadyungai I’m happy to help! Keep me posted on your yogurt making process. It’s worth noting that you don’t need a fancy machine to make yogurt. Some folks have used a styrofoam cooler with a lightbulb inside for heat. They measured the temperature inside the cooler to keep at 100 degrees or very close to that. I have used the light in my kitchen oven. It worked just fine. I did test the temperature first before trying to make yogurt so as not to waste ingredients if it didn’t work out.

@@robbielauderdale4143 Thanks so much for all the help. I just want to see the effects of this yogurt, which means for me, being consistent with the production. I'm very busy so If the production requires too much effort, I won't be consistent. I just ordered the Suteck maker you suggested. Honestly, it solves all of my issues. Temperature setting, 36-hour timer, and with the separate containers, they'll already be divided into doses. Very helpful.

@@muhammadyungai Excellent! So that you don’t waste ingredients, be sure to test the temperature of water only for a number of hours. That way you’ll know what temp setting you may need to adjust to. Of course you need a thermometer to do that. I think st the time I had a cooking thermometer that I used for my preliminary test. Note that most folks save and use the first batch as starter for the next and the next, etc. The first batch tends to separate and is not of a consistency that is enjoyable to eat…but this is not always the case. Let me know how it turns out!

Hello, I’m sorry I didn’t show the end result. For the first batch, the yogurt can range from white and mostly firm to yogurt curds and liquid whey. The next batches using the first batch as starter most always turn out white and firm. If your yogurt is smelling offensive, I don’t think I would eat it or use as starter. I would begin again being careful that the utensils are clean and the temperature is at or very near 100 degrees Fahrenheit. The device or contraption doesn’t matter but the temperature does. Does this help? I know I should make a better video.

Hi Kevin, I’ve not heard of a reason why that is though it always seems to happen to varying degrees with the first batch. Subsequent batches are generally more firm and consistent.

Probably bc the inulin wasn’t well mixed would be my guess.

Maria Keswell as I understand it this yogurt should be kept somewhere between 100-104 for 36 hours. For me, I accomplish this by using the settings in my Instant Pot. Others use yogurt makers, the light bulbs in their ovens or some other means. If the temp is too cool the fermentation may halt. If it’s too warm then the bacteria l. Reuteri may be “cooked”. It seems that different bacteria prefer different temps and different fermentation times so you may find varying instructions. Be sure to find info pertaining to L. Reuteri.

@@robbielauderdale4143 Thank you!! How would one know if the badteria has been at right temperature throughout the process? would it be the consistency of the yoghurt???

@@MariaKeswell Sorry to leave you hanging! Yes, consistency of the batch would be one sign that the temp had been correct. Appearance, smell, and taste might be other ways to tell.