L Reuteri Yogurt HOMEMADE SUPERFOOD

#lreuteri #lactobacillus #yogurt #superfood
Lactobacillus reuteri (L. reuteri) is a superstar in the world of intestinal microbes. Cardiologist and author Dr. William Davis believes restoring L. Reuteri into your gastrointestinal tract, via food, to be one of the most powerful strategies we can do for our health.

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[PiscesMoon]

I don’t have a yogurt maker but I do have an instant pot, just some advice to anyone with the same. An instant pot heats too high on the yogurt setting which will kill these specific strains so here is a tip. Mix all of your ingredients in a separate glass container (preferably thicker glass) that will fit inside of your instant pot, I just used a large mason jar, fill instant pot with water and cook your jarred mixture in the water bath for the recommended time with the lid OFF. I have never ruined a batch and it works like a charm every time and doesn’t get too hot.

[mendy]

Awesome! Enjoyed your video! My L-Reuteri will be ready tonight at midnight!

[mirib]

I love my Luvele yogurt maker. It’s so pretty. Fail proof IF you follow the videos on the Luvele site EXACTLY. Be sure to pour boiling water over everything, including utensil you stir with!

[allenmiller]

I was reading ATK on heating the milk. They say don't stir the milk while heating the milk to 180F. The reason they say for not stirring is that as the proteins denature, they become loose strands eager to tangle with each other, stirring led to small lumps in the end product. (I use a milk boiler to heat my milk.)

[rogerheath]

just bought the 4 ceramic container metric USA model! cant wait for it to get here! Really great tutorial ! Precise & easy to follow.. Thank You ! ...Oscar nomination an emmy award Too

[pegz.]

Dr. Davis' recommendations of BioGaia are for very specific L Reuteri strains. I believe that the culture you are recommending does not have those strains. Please correct me if I am wrong but the strains are SUPER important!!!

[cswann]

I made my first ever Super Gut yogurt this week. I used L. Reuteri, L. Gasseri and B. Coagulans and the Yogurt turned out amazing. I take it with a little powdered monkfruit and blueberries. As soon as my kefir grains get here I'll add a glass of kefir to my daily gut therapy.

[myshrink]

Okay, so thanks Mr. Luvele - sorry I think I might need a cook who's used to being online to fill in the gaps 🙂This is NOT the video you'd use if you were following along and making your yoghurt. One thing, the video could have the temperatures and times posted for longer than a second or two. Had to keep rewinding. So many questions. Like there's two lines inside the yoghurt maker - why two lines? Which do I use? I had the darndest time setting the time AND could not find Celcius which I'm used it. So had to watch video again to get F degrees. Very frustrating. I'm still excited tho - this will be my first batch!

[sel]

I used it with cooked oats. A little sugar and inulin. Worked great... L. Bulgaricus and S. Thermophilus also worked with oats. A kefir with 13 different microbes too.

[MJ-mngj]

Hey this method works for me thanks, 1.5L, 3 scoops prebiotic, starter at 38c (although graphic says 36) perfect.

[claudiaglennan]

I'm excited about the new yogurt maker, now Ineed to convince "The Barista" I NEED it. Oh and the silicone jar 'skirts' and new lids too!!
Thank you for recommending this video!

[esmehenderson]

I have been using pd milk for my 'yoghurt' and it turns out nice and thick every time. I put 1 des. spoon pd milk ( full cream) per 100 mls filtered water and 1 des spoon inulin. I make 1.8 litres or 1.6 litres in my Davs and Waddell yoghurt maker. When I select C7 I can custom the temperature and time.

[pamsnowberger]

You can use ultra pasteurized half and half or ultra pasteurized full fat cream without heating

[S.Khidirov]

I recently purchased this wonderful model. When preparing yogurt with L.Reuteri, I set the temperature to 37℃. When I measured the water temperature it remained at about 37℃. But the water only covers a fifth of the 2L container. The temperature in the yogurt maker above water is approximately 30℃. Will this affect the number of bacteria in the final result?

[MinaMcKay]

Thank you for the video. I just bought this yogurt maker and the l.reuteri strain from Dr. Davis. You make it look so easy!

[FinickyGreek]

My yogurt turns out the thickest using half & half. I also strain my yogurt for 12 to 18 hours to separate the whey suspended in the mixture. Whey has a tendency to raise blood sugar [something to avoid] and the separation also makes the yogurt much thicker. Having said that, I've also noticed that using the yogurt or the whey from the last batch doesn't make any difference, so I just use the whey to save on the yogurt. You'll get plenty of whey after straining. Just save it and refrigerate.

[allenmiller]

My first try turned out great. The only problem is that it tied up my machine for 36 hours, meaning I could not make kefir. I'll have to get another machine. However, I will have to wait until they have a 50% discount on their Luvele Pure Plus Yogurt maker.

[Jacksprat]

Hello, can you please clarify the temp setting. You say 38c but then show 36c on the panel. The website also says 36. I’ve seen USA videos saying 38-39

[pseudonymless]

Hi, two quick questions about L. reuteri yogurt:

1. If I can’t get the ‘my reuteri’ product, what other probiotic brands/strains would work?


2. If I'm intolerant to cow’s milk, would I still get the benefits, or would the milk irritation cancel them out?

Thank you 🙏🏻

[sukalameko]

Wait a second! Is this company NZ based?!? 🎉🎉🎉or Australian?! If so .. already on your guys website. Gonna get it all! Saves me from buying tablets 😂🎉 wahoo Supreme gut health here I come babyyyy