I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. He uses 1 Tbls of inulin. can the 43C yogurt cycle be set to run for 18 to 48 hours? The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. I get no taste of mint or citrus flavoring in the yogurt when using these pills as a starter. I havent run into starter exhaustion, but have been adding one crushed tablet to every 5th batch made from starter (just as a precautionary measure we really dont yet know what the generational limit is, nor precisely what might threatenit). Stay tuned. I was really hoping for the yogurt maker to work. ________ Blog Associate (click my user name for details). re: Companies like BioGaia will perform clinical trials to make sure the CFU they are recommending are safe and does not cause any side effects down the line ( say 10 or 15 years later). Got it. Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?. The CEC recipe is going to make a yogurt, and not a progurt, so to speak. Since Im about to try this, Id like to see whats to be learned here. Because our experiments produced thick textured, tart tastingyogurt we are confident that bacterial fermentation occurred however, without clinical trials on the yogurt, accurate CFU counts are unknown. Can this pot be set to more than 8 hours? No surprise, I guess, but theres not information at this link nowadays. Joan wrote: Its yogurt of any kind, in any combination.. I started a half-gallon batch of the Gastrus yogurt last night. re: I dont understand the 24-36 hours mentioned here.. I do check it, but I havent known what Im looking for. My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need. ________ Blog Associate (click my user name for details). They just say to avoid yogurt. Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). Pour the remainingmilk into the yogurt making glass jar.8. ________ Blog Associate (click my user name for details), Wow. Which of these would be the suspect, if not both, isnt clear. Once the culture has been added, I would suggest avoiding boil settings on these pots. It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. ________ Blog Associate (click my user name for details). What culture? First batches (from tabs) frequently look like that. Add the inulin powderto the small bowl of milk andmix to form a slurry. Did 4 more boil cycles but temp only raised to about 160 at highest. Thanks again for your response. I didnt notice this at first. Key Topics Discussed: - I started doing that (instead of the lid) because the lid adds almost 2 of height to the pot, creating some clearance issues in my fridge. Dr. Davis has made at least one batch, using sucrose (table sugar) as extra substrate, but I dont know any other details about that particular recipe and process. The lowest it will go to is 104. (I didnt save any of it.). What brand and model? re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. Want to boost the libido, sexual performance, and orgasmic inte. All I get is a liquid.. Weve been consuming both.. ________ Blog Associate (click my user name for details). Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again. My production batches dont have enough to bother with. I avoid using it, except where required, as it tend to congeal on the bottom. Put the lid firmly on the yogurt making jar and place into the yogurt maker. A little research showed that lymphocyte numbers are increased following oral delivery of Lactobacillus caseu which is evidence that probiotic stimulation can increase the size of lymphocyte populations. Thanks for getting back to me! re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. EVER. And how do those readings compare to any you had before trying the yogurt? Any information in this regards would be helpfulThanks Kelly, kelly wrote: When a company patents a product doesnt that mean they had to change its original structure in some way in order to get the patent?. Before you begin it is important to sterilise theLuvele yogurt making glass jar, lid and any utensils you use, in boiling hot water. And it just requires one extra, but significant, step that has traditionally been used in yogurt making. ;-). Theres more than one potential issue to untangle here: what yogurt? I dont know what effect that would have, if any. If a pasteurization cycle is run, its important to do that before adding the culture, and indeed, to make sure that the temperature of the liquid back back down to 110F before adding the culture (or you will kill the culture). That wouldnt be my presumptive explanation here. What if you could dramatically improve your body composition, balance your hormones, and even reverse the signs of aging just by eating one little food?My wife, Alyson and I already made a couple of batches and can't believe the difference in how we feel, and it's only been a couple of weeks.So what is it?It's a very particular type of yogurt, replete in scientifically proven strains of probiotics that you can whip up right at home.Today we're here, once again, with one of our very favorite doctors in the whole wide world, Dr. William Davis.Dr. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurt has us confident that a 24-hour incubation is sufficient. Any less than that and it is not thick enough. Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation. The only reason I am doing this is for the health benefits brought about by the 6475, so I add a couple crushed tablets with every subsequent batch just to make sure the 6475 strain is maintained. That data has been referenced in other yogurt threads here, and discussed on the subscription forum. by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. re: I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines.. Valid question, but to set expectations, I doubt it. Is the prebiotic fiber consumed by the probiotic bacteria? re: I used Meyenburg goat milk from grocery.. John M stated, Thank you for your 2 cents worth. And then, a prompt reaction tends to suggest that youve got a dysbiosis. Also note; we have spoken directly with BioGaia in Sweden who are the manufactures of the L Reuteri probiotic, and they themselves strongly point out that L Reuteri was not designed or developed for making yogurt. A100Wequivalent LED bulb wont do, at all. His blog wheatbellyblog has been visited by millions of people. I experimented with different amounts of the ingredients for a few weeks. Once opened, they are considered safe to consume for one to two weeks, with some degradation in sensory quality after the first week. I had not heard of Dr. Davis before I found him through Donnas podcast. I crushed the Gaia tabs with mortar and pestle. He is Medical Director and . Cheese cloth is generally preferred. I plan to try it again, but havent settled on the next recipe. Thank you dr. Davis for clarifying that confusion for me. . The lowest it will go to is 104.. re: Do you refrigerate it at any point?. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. I just ruined my 3rd batch of yogurt. Where available (and it isnt in stores around here), goat milk is an attractive way to avoid some bovine diary issues, particularly casein betaA1 (goat is A2). So adding more tabs is a waste of money, and definitely wont fix any instances of contamination by unwanted species. When you make a half gallon at a time do you add more than 10 probiotics? Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. then bring it down to 110, stir in the The Biogaia Gastrus tablets and inuline then put the pot in the oven with the light turn on an just let it go for 24h? Do you refrigerate it at any point? The Dr. Oz Show: Wheat Belly 10-Day Grain Detox, Deepak Chopra: Dr. Davis and Deepak Chopra sit down to discuss his Wheat Belly Total Health Book. Also my yogurt device is a crockpot express brand and only says low or high for temperature, it doesnt say how many F it uses :(, mrojas_76 wrote: Can I use only cream or has to be half and half?. Dont use a blender with your yogurt, as this kills the living microbes. Looks like instant pot (small one at 3 quarts) works well here. Some claim that 24 hour yogurt can contain ~700 billion CFUs per cup. are reporting the effects listed above. I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. Kathy Carlson wrote: using a new yogurt maker. FYI I am 64 yo male in what I think is god health want to stay that way. It appears that its ultra-pasteurized and has VitaminD3 added. Other L. reuteri strains may mimic these effects, but we simply dont know that for certain, as the studies have not been performed. The whey consistency here is more like that of skim milk. Robert Rominger wrote: In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? In the Wheat Belly / Undoctored program context, however, is doesnt very much matter, as the prebiotic is considered beneficial, and the small amount that might be left unfermented in a portion of yogurt would make no real contribution to the 20grams/day we deliberately endeavor to consume. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. what yogurt machine, nominal temp, temp regulation? Kimchi doesnt give me any reactions in my stomach, but I dont like the taste, its too spicy hot for me. what brand of milk, cream or half&half? Which is why I've opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. Okayso its specifically the L. reuteri that needs the longer hours. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. To keep the strains in abundance, some customers suggest adding 1 crushed probiotic tablet with the third of a cup L. reuteri yogurt or whey. What happened? Whitney Benefield wrote: I used the CEC LR Superfood Starter. If you have been otherwise doing the Undoctored or 2014+ Wheat Belly program, Im a bit surprised to hear that you didnt have some inulin on hand. This is one of the most powerful sexual vitality boosters any man or woman can take period! Strain specificity can be a crucial factor. See response to a separate question of yours on this thread. He is Chief Medical Officer and co-founder of Realize Therapeutics Corp. that is developing innovative solutions for the disrupted human microbiome and author of the book Super Gut. So I guess Im coming at this from a different direction! Would appreciate help. Or perhaps you took a courseor 5of antibiotics for ear infections as a kid. This has been a success for me so far. Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. 1. Without heating, our first attempts with homemade half and half milk produced fragile and thin yogurt with lots of separated whey and the cream content set on top. For the batches Ive made, between 24 and 36 hours, with the starter saved off at about 12hours. 24-36. did you run a pasteurization cycle? Erika wrote: How long is it safe to keep the yogurt in the fridge to eat?. As we always do, the, Half and half isnt available in Australia, so, in our, If store-bought, half and half milk is available in your area, we recommend you follow Dr Davis. Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets. If not, the Undoctored Inner Circle site has a protocol for identifying and dealing with SIBO, as well as reducing the risk of recurrence. re: Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again.. I do my best to just avoid it. re: Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs., In the modern settler populations, there are various reasons for oxytocin decline, and the majority are non-ancestral. Megan wrote: For how long do you maintain it at 110 degrees?. Had very good luck making my first batch with an Instant Pot Used 2 quarts of grassfed organic milk, a couple of teaspoons of inulin, and about 10 L.R. Just yours, or was only yours tested? Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? . re: I do eat sauerkraut and pickles with no reactions, love those.. Ive tried to make this twice using a new yogurt maker. I added 2 tablespoons of inulin and 1 tsp of XOS, but then I decided on a whim to add a tablespoon of dextrose (glucose). Thanks for any thoughts you might have. The other two are lactose (which is expected to be nil, due to the fermentation), and hormones (including natural, and on that, Ive no guesses as to fermentation effects). Here are some tips for assessing success and troubleshooting problems. Hold the milk at this temperature for 20 30 minutes. Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. Yep. The resulting product has a consistency somewhere between whipped cream and whipped butter. Those effects include: Put all these effects togethercaloric reduction, increased skin health, increased bone density, fat loss, muscle gain, reduced insulin resistance, etc.and you have one of the most powerful anti-aging, youth-preserving strategies I have ever come across. However, may people still struggle with inconsistent results. And still do 14 hours. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). I poured-off 2- cups whey [originally started with one quart of whole milk]. L.reuteri is expected to ferment at temps up to 106F at least. Or what else would you suggest? re: Once the process finishes,, how much yogurt did you end up with?. I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt? While it is still warm or can it be done anytime.. If the product you have in mind is Gastrus, note that BioGaia also says of their product Excessive consumption may have a laxative effect due to the content of sweetener in the product.. Gently stirred that into rest of milk. One with the recommended 10 tablets and one with only 3 tablets. Maintain the mixture at 100 degrees F. This can be accomplished with a yogurt maker, Instant Pot, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range. Even it I dont have the winning solution yet, I can take the inulin. By the way, Ive written a new book about the intestinal microbiome that goes far beyond any other book before it, packed with prescriptive strategies to achieve all sorts of health effects. In a well matured batch of this yogurt, there is expected to be ample probiotic, and minimal prebiotic. Again, we made 2 batches. Seems like I might need to ferment longer. I have started a second batch in the yogurt maker with the cup I drew off at the 12 hour mark. Making yogurt generates a product with overt effects in adults. Ive made this with coconut mild (full fat in the can). If the milk accidently boils briefly, dont panic reduce the heat and continue. And this yogurt is so much richer and better tasting than products you buy in grocery stores. I didn't used to think so. July 3, 2019 By Dr. William Davis. It is also possible to freeze a portion of yogurt or whey and use at a later time. The milk is now ready to begin fermentation. I take that to refer to the US version of the Biogaia Gastrus. Or they dont understand what we are trying to achieve here, even believing that the benefits we seek can be achieved with conventional yogurtno, not even close. Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. Help! Ive been looking through the ingredients and it has hydrogenated oil in it, it is well known that these managed substances are very harmful to our gut biome, also it does not say if the sweetener is plant based which will be fine, or the other, I must say these ingredients make me very hesitant and will not partake until I am reassured otherwise, can anyone help me out here because I would love to give this a try. With respect to what you have on hand, you could try the twin sauce dish trick to see if theres life as we know it. Excessive consumption may have a laxative effect due to the content of sweetener in the product. Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. Heating and holding milk at 82 C (180 F) for 20 minutes (or longer) denatures the milk proteins so that they bind and set together. L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) The wheat belly diet, written about by cardiologist Dr. William Davis, claims that excluding all sources of wheat from your diet can help reduce your risk for health problems, such as cardiovascular disease, diabetes or becoming overweight. William Davis: People think of human bodies as being nothing more than human. Hi Bob: the yogurt maker does not have a pasteurization feature. THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. In large glass/ceramic bowl, combine 2 tablespoons of liquid with the inulin, sugar or other prebiotic, and the crushed probiotic tablets. In medium to large bowl, combine contents of 2 capsules, sugar or prebiotic fiber, and 2 tablespoons of half-and-half or other liquid. Not clear. Mixed in the sugar and made a slurry with the goat milk. Pour1/3 cup of preheated and cooled milk into a small ceramic bowl.7. That doesnt seem to be the question you are asking about.. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. If it is, its the first report Ive seen on either blog or the subscription forum. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. Idont know how soon well know something. But it sound so beneficial that it makes me wonder what to do. The method is below. Once rolling, the economies improve a bit, as starter can be saved off (and apparently frozen). Tasty, too. Place the cover lid on top. Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. That 110F might have caused some die-off. After 24 hours the timer will go off.13. Thanks for your reply. Condensation will have collected under the cover lid during fermentation. An do you leave the lid on?. I say this because many years ago I got my Dad a yogurt maker that didnt work very well. Additionally, dont use any of the other grains. The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. It could be something more serious, like ulcerative colitis or Crohn's disease. Since the WB & Undoctored programs do teach people to read labels, they have, quite reasonably, raised questions about what else is in these probiotics (although usually about the carb and flavorants). I have just put the whey into ice cube trays to save the cultures for the next time Im making yogurt. - I havent tried using the lid. This is recent, still being enhanced, and is not in any of the books to date. Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel . A friend referred me to this blog and Ive practiced making 1/2 gallon of yogurt. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. Bonus, this is delicious!16. It might contain more residual casein than the yogurt fraction. The product was about 10% yogurt and 90% liquid. While you may still obtain the oxytocin-provoking effect, you lose. I needed to stop yogurt after 30 hours (needed to leave house unexpectedly for rest of day) but everything looked good poured off about 2 cups of liquid, which left behind yogurt that was soft but pretty much in one piece. Dont get too caught up on the precise temperature. Heres a pic of what a mostly-consumed pot looks like after it has been sitting in the fridge for 4 or 5 days. Kinda cheesy tasting. David wrote: Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs?. . 1 quart half-and-half. ________ Blog Associate (click my user name for details). Tiffany wrote: These tablets have mint and citrus flavoring. inulin, sugar)? re: the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt?, For the first batch, which probably needs to be one gallon or less (due to the relatively low CFU counts in these tablets). how prompt is the reaction? ________ Blog Associate (click my user name for details), The talk is letting it sit in an oven with temps of 110 degrees. Would a tablespoon a day do it? Biogaia also has the usual merchandising tension of needing to recover investment and have an on-going business model. Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. Iget nervous if the temps gets out of an approximate 96-106F range. Ive tried it once, and considered the result a fail, possibly due to either/both of: 1. Thank you. This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. Super Gut: An Easy Approach to Healing SIBO | Dr. William Davis Lindsey Elmore 8.46K subscribers Subscribe 2.9K views 10 months ago Dr. William Davis, cardiologist, and author of the #1. Danielle Rigney wrote: When is the ideal time to separate the whey from the curds? OV uses milk from so many different sources. Did the initial hearing to 180 and then waited until milk settled at 105. Here is a summary on the Lactobacillus reuteri yogurt that I have been talking about over several blog posts, all put together for ease. Im about to try a coconut milk based run, and guess that it will take a full 36 hours. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. I tried my first attempt yesterday using an Instant Pot yogurt function. The results speak for themselves. While it is still warm or can it be done anytime. Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets yogurt came out very firm with good taste. And in any event what wider diet & lifestyle was adopted to reduce on-going risk generally? The yellow liquid is maybe whey? re: I assumed that it was due to cross contamination,. Heres an earlier variation: 2019-09-06: Making L. reuteri yogurt with coconut milk that is no longer the current recommendation and which illuminates the challenge of posting developmental recipes to the blog, as the older articles dont get updated. Making L. reuteri yogurt is really a simple process, but it still trips up some people. Pour the mixtureinto the jar of milk and whisk to incorporate. Corns version of wheats gliadin protein is called zein, and rices is orzenin. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. I am going to get some inulin. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. Commercial yogurts are usually loaded with residual sugars (not just lactose), and may or may not have live cultures by the time you consume them. The thickness of this yogurt is evidence enough. . Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt ? Did heat the milk firs.t and then used yogurt setting at normal temperature, which tests at about 105 degrees Would it hurt to go to low, which seems to be about 95 degrees? If my statement is correct.. which I am not sure if it is.. then isnt this a man made product from a lab and not the actual bacteria as it would occur in nature? If we lump the two L.r. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series, Undoctored, and of the new book Super Gut. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. Then added slurry to warm milk.used a candy thermometer to measure to 110. To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. Today, Im trying this using the oven method, but my oven gets cold after an hour, so Im heating it every 1 1/2 hours. In the meantime, we have the empirical observations that, in consideration of published Lactobacillus reuteri ATCC PTA 6475 clinical effects: Merely ingesting the tablets appears to have subclinical effects in adults. Their business arrangement with Biogaia may preclude it. The counts are further increased by performing fermentation in the presence of prebiotic fibers. Pro: it likely contains just as much probiotic and metabolite content as the yogurt. I poured the slurry into the rest of the liquid, measured the temp, and it had gone down to about 90, so I put it on the Instant Pot yogurt Boil setting again until the temp raised up to 110. Should I have left it going for another 12-24 hours, for 24-36 total, or was it right to pull the plug since the top was yellow and it smelled awful? Yours looks good. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. Read more Verified Purchase Use for my L. Reuteri yogurt making. Id like to know if it is OK to combine the two yogurts in the same container for refrigeration? The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. re: but it morphs into a cottage cheese consistency I dont like.. (Just Google BioGaia Gastrus to find a retailer.) ________ Blog Associate (click my user name for details). Including me. Pure liquid, very little smell, and sweet Any thoughts or comments appreciated. ________ Blog Associate (click my user name for details), This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F. ________ Blog Associate (click my user name for details). 9. Do cover your yogurt lightly during fermentation to minimize fungal contamination, e.g., plastic wrap or a loosely-fitting lid. These are just the protein parts of each grains gluten. Keep in mind that the point of the recipes is the CFUs, and not yogurt perse. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? I always heat the 1/2 gallon of milk (plus 1/2 cup of HWC), to 180F and hold it there for 10 minutes, before letting it cool down to 110F and fermenting for 14 hours. My Luvele yogurt maker instructions make no reference to cultures and substrates. All the hits I got were about the whey, which is usually discarded, having potential as a biofuel. I rotate making 1 qt. I think the first batch I allowed to get too hot and likely killed the L. reuteri. Greek yogurt because the whey contains the good bacteria. To ensure the yogurt stays abundant with the L. reuteri strains, and not a breeding ground for other, unwanted bacteria, we recommend starting a fresh mother batch after 4-5 re-inoculations. Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. . ________ Blog Associate (click for details). The yogurt I've made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. Yet Im in the process of straining it now. Very odd. What presumptions are those instructions making about cultures, and substrates (liquid base, and any added carbohydrate)? Things have been going very well and I appreciate all I have learned so far!

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