Podcast Episode 240: Dairy Free Yogurts: L. Reuteri and More

Making dairy-free yogurt, whether it be L. reuteri or Yogurt Plus, it can be a little different than regular yogurt. Since these types of milk are made with mostly water, it can be challenging to create a creamy yogurt. I have four new recipes that have huge benefits. Tune in to learn more.

Check out this link:

MY STARTER CULTURES

STAY CONNECTED

Warmly,
❤Donna❤

[maxi]

Donna could you do videos actually making the yogurts, especially the non dairy options?

That would really help us newbies

[riss]

Thank you Donna. I rrally do better without dairy but ive been having the l reuteri and kefir with dairy. Im so glad youre doing the work to give us options.

[lisabigam]

Thank you...made my first batch of the L Reuters yougart...so excited to receive the benefits from it❤️how much coconut flakes do you use to make the coconut milk??aloha🤙

[ErnstHeinze-iwgq]

But I'm gluten sensitive and react worse to organic oats than even non organic junk wheat bread!
Will it work anyway without causing pain?

[vergloria]

Thank you for posting such an informative video. I am buying coconut chucks this morning👍🏼

[gailm.]

Thank you!! I have been enjoying cashew and coconut non-dairy LR yogurts. I'm wondering if it's possible to culture L. Reuteri in kefir?

[clairewright]

Thank you Donna for your video, please could you advise if I can use the 3 strains, L reuteri, L. gasseri and coagulan as used in Dr davis SIBO yogurt when using coconut milk. I have made the SIBO yogurt using cows milk successfully and have made the coconut version with just the L reuteri with success but was unsure if you could use all these 3 strains together in coconut milk and if so could I use the SIBO combo from my last batch (cows milk) which has been frozen in my next coconut batch. Many thanks for any advice you can give.

[thodgecad]

I made this with coconut milk and again with coconut cream and they both came out watery. I doubled the inolin and added the gelatin but it wasn't creamy at all. Any reason why?

[aperson]

how many times do you think you can replicate reuteri from previous batches w/o resorting to new reuteri tablets?

[browneyedgirlFL]

Where can I find your article on the bifido? Also which culture increases the bifido when making yogurt? Thank you.

[susanf]

I’m going to try both of these recipes since I can’t have dairy. Can these milks work for making easy Kefir too? Thanks for all you do!

[johnmead]

Hi there . I have a luvele yoghurt machine that has a 2 litre glass container. I wish to make 2 ltrs at a time of l reuteri . What quantities of the tablets or can I use some of the 1ltrs that I've made previous.

[tinkerbellbetty]

Runny ones. Can u make a smoothie with it?

[Aarondanielle]

If you drain the yogurt to make it thicker is it safe to drink the whey? Do you lose some health benefits if you drain it?

[lindaaulenti]

How much desiccated coconut?? I tried this several times before and got pink slime on top. Deeply disappointed. But willing to try again.

[peterpiper]

What if i want the drinkable yogurt drink, not the very creamy or scoopable kind?

[rosasalas]

I need this Donna I took lot of Anna biattics..

[Cocobean]

Can you use heavy whipping cream instead of half/half making l-reuteri?

[bowhunter]

I'm a man NEW to all this..
Tried pasturizing raw milk today but made cheese. I do have A LOT of whey.
Question:
Can I grow L-Reuteri in whey and drink it. I dont have to have thick beautiful creamy Anything. I just want th benifits of L- Reuteri.
Where can I see Oriented recipe for oat milk Reuteri AGAIN, I dont care about th fancy fancy just get th good bacteria in me...
...also wanting to combine Reuteri and Gasseri.
HELP PLEASE

[rochelles.]

Help. I made a batch using my original starter. I have a slight amount of separation which is fine but there is a tan/brown growth on the top. I spooned it off and it smells fine. I did taste about 1/4 teaspoon and it tastes fine but is it safe to eat? I whisked it after I scooped the growth off and it is smooth and creamy. What is the growth and is it safe to eat?