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Making yogurt out of Lactobacillus reuteri is really a simple, straightforward process that I have been talking about for the past year. But some people get tripped up on the details, lamenting the thin, sour, or discolored end-result they obtain. So here is the simple recipe, step-by-step to minimize your potential for making mistakes.
Here’s how I make L. reuteri yogurt starting with MyReuteri in capsule form. You will require: I use half-and-half as it yields the best texture and I reject the notions of limiting saturated fat and calories.
I’ve been discussing this idea of making yogurt by starting with a specific strain of Lactobacillus reuteri ATCC PTA 6475, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. Those effects include:
Mastering Dr William Davis’s homemade fermented dairy made with the probiotic ‘Lactobacillus Reuteri’ has been no easy feat. We empathise with your failed attempts because we’ve had plenty along the way too. No one really wants to eat thin and separated yogurt, do they?
Dr. William Davis has done a ton of research on this species and developed a way to make a yogurt high in L. reuteri, which the body readily absorbs. The yogurt manufacturers told him that making yogurt with L reuteri couldn’t be done.
The secret to creating a Super Yogurt rich in L. Reuteri is to culture it for a total of 36 hours. Dr. Davis and his research team discovered that when the culturing process associated with making cultured dairy hit 30 hours, something amazing happened.
Thanks to an adjustable timer that goes up to 40 hours and adjustable temperature that's spot on as verified with my own thermometer, my L. reuteri yogurt came out perfect with no separation or fuss. I love this machine and eat my yogurt made from half-and-half daily.
Discover our L. reuteri yogurt recipe, a superfood popularized by Dr. William Davis and his best-selling book “Super Gut”. This yogurt is a real source of well-being, concentrating more probiotics than any other food supplement on the market.
The yogurt manufacturers told Dr Davis that making yogurt with L. reuteri couldn't be done. Since L. reuteri is really a cultured dairy and made with completely different strains of bacteria than conventional yogurt, it also required different temperatures and longer fermentation times.
A quart batch of yogurt will therefore save you the cost of 6 days of probiotics while also serving as breakfast or snack and tasting delicious. And you can make successive batches of yogurt from prior batches, saving you even more money.