Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains." Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Switch the yogurt maker off and remove the yogurt jar. Its mere serendipity that they do, as many unit-dose probiotics make less than ideal yogurt cultures. In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? I used Meyenburg goat milk from grocery. Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. Did test Instant pot temps with water bath with reliable thermometer. Weve been consuming both. Ive made maybe 12 batches of the stuff with varying degrees of success. So mixing those two, particularly post-ferment, is not likely a problem. Many of them contain emulsifiers and other stuff that can potentially interfere with fermentation. I see web pages for the UHT variant with VitaminD added (and its not at all clear to me why they would do that, nor am I sure it doesnt matter). ________ Blog Associate (click my user name for details). It smelled wretched. 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. My earlier link has an extended trouble-shooting checklist. [not UHT] I heated to 180 degrees F, cooled to 110 degrees F. Then added small amount of cooled milk to slurry of 10 crushed Bio gastrus tabs with 1 Tbsp Inulin. I use my oven: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. I have started a second batch in the yogurt maker with the cup I drew off at the 12 hour mark. You might be the first person to ask on any of the blogs, or in the subscription forum. I am going to attempt making the yogurt today, I want to use my stove light the way you do it. ________ Blog Associate (click for details). John M stated, Thank you for your 2 cents worth. I whisk slowly to make a slurry before adding the rest of the liquid. I dont understand the 24-36 hours mentioned here. re: Its just the yogurt. One with the recommended 10 tablets and one with only 3 tablets. What did it look like before that (if known)? No cream. I am game but not sure what I am doing wrong. In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. (Or do I need to worry about boiling the container in which I make the slurry?). The lack of CFU info in particular doesnt allow me to even guess on the likelihood of first batch syndrome. And in any event what wider diet & lifestyle was adopted to reduce on-going risk generally? There is no harm leaving it in. 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. re: Potato starch was terrible. Run that cycle unless you know you dont need to. Add the inulin powderto the small bowl of milk andmix to form a slurry. I use 1/2 gallon whole milk, 1/2 cup HWC, 1/2 cup previous batch yogurt, 2 tbsp. Biogaia may also only have tested doses to clinical effect for a specific benefit (that might not include oxytocin provocation, bacteriocins, etc). As I mentioned earlier, weve made conventional yogurt with goat milk using pretty primitive equipment. Dont stir the mixture while it is fermenting, as this increases separation. Put the lid firmly on the yogurt making jar and place into the yogurt maker. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? Dr. Davis teaches you how to implement REAL change, master his collection of highly effective health practices, and sustain this new lifestyle over time. As you can see from that article, my personal process varies a bit. Yes, just one qt total base. Keep in mind that the point of the recipes is the CFUs, and not yogurt perse. 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. Note: It will have a gluey consistency and may not incorporate. This is recent, still being enhanced, and is not in any of the books to date. ?, re: Can I get an unflavored tablet/capsule?. Can someone clarify if the yogurt is recommended for a BC survivor? I wonder if this is making me constipated. Ill be making some myself. My question is, what does this mean and is it good or bad? re: someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt, Weve got lots of folks experimenting, and reporting both in the blogs and on the subscription forum. - I havent tried using the lid. Temperatures above 43 C will kill the L. reuteri strains. I just ruined my 3rd batch of yogurt. Tasty, too. Megan wrote: For how long do you maintain it at 110 degrees?. re: Once the process finishes,, how much yogurt did you end up with?. Kariree05 wrote: I just ruined my 3rd batch of yogurt.. The CEC Yogurt Plus starter? My machine cant handle the quantities youve had success with. each for gallon milk). A typical not-too-fine mesh strainer might also suffice. It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). ________ Blog Associate (click for details). Its just the yogurt. Thats been a core message of this program since before it was Wheat Belly. Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions? Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. re: I assumed that it was due to cross contamination,. Some people have re-seeded their yogurt by adding a few more crushed tablets of probiotic after several rounds of yogurt-making. Make sure the temp has fallen below 115F/46C before adding the culture. 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. Ive also been reinoculating with one crushed tablet every 5th batch done from starter, which may prove to not be necessary. PM me on FB if you want to discuss this more. Then put the goat milk mixture in yogurt jars into yogurt maker for 8 hrs. I read that you should not do. no other dairy products do this to me, no other food at all does this to me. Apparently photobucket is having issues today. what yogurt machine, nominal temp, temp regulation? Is it a preference? Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home. Put in machinepulled off cup after 12 hours [kinda resembled slightly thickened milk at that point] and let the machine go for another 12 hours. If your experience is based on commercial yogurts, thats one thing. On the other hand, inulin has been trouble-free. Its yogurt of any kind, in any combination. re: I decided on a whim to add a tablespoon of dextrose (glucose)., Please do report the results, success or fail. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. My mother had the same reaction and so does my daughter. Read more Verified Purchase Use for my L. Reuteri yogurt making. It can be a challenge to hold the milk at a high temperature for so long. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. To Make L. Reuteri Yogurt - Undercoverjetsetter.com You can also freeze the yogurt without killing the microbes. re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. Perhaps your mom lost this microbe and was thereby unable to provide it to you via passage through the birth canal and/or breastfeeding, or perhaps you were delivered by C-section and bottle-fed with little opportunity to obtain it. The usual glycemic impact of oats would be blunted here, but the other hazards remain. Dr. William or Bill Davis is a cardiologist, a New York Times #1 bestselling author of the Wheat Belly book series and is the Medical Director and founder of the Undoctored program including the Undoctored Inner Circle, where he helps individuals take back control of their gut, health and lifestyle. Our research into developing the, 2 tablespoons pure organic inulin powder (or prebiotic powder of your choice), , crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch, Before you begin it is important to sterilise the, Click here for our delicious, step by step. Assuming the finished product was refrigerated, it seems unlikely. They do not need to be considered permanent guests. The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). Should I start over with a new batch? Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. I don't know what accomplished what. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. Using my method of fermenting with addition of prebiotic fiber and an extended fermentation period of 36 hours, bacterial counts are boosted into the trillion CFU range. According to this data, L. reuteri ATCC PTA 6475 ferments prebiotic fructans very poorly: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3084715/. The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. It says a lot, however, about the microbes you harbor. I presume thats their Whole Goat Milk, and not the powdered or evaporated. I am game but not sure what I am doing wrong. I had not heard of Dr. Davis before I found him through Donnas podcast. The recipe posted does not include a lot of lore that first time yogurt makers might need. Also, some devices are pre-set for yogurt making but are set too high; if the device heats to 112 degrees F, for instance, it will kill, Do store your yogurt in the refrigerator where it is generally fine for up to 4 weeks. And thats part of why I asked about the dietary context. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. He asked them to eat those. You will also want to verify setting it on 180F actually holds it at 180F. did you run a pasteurization cycle? Kathy Carlson wrote: using a new yogurt maker. Aquick look turned up nothing in connection with the Biogaia Gastrus product perse. What is causing this? Thanks again for your response. How could you notice thicker hair after so short a time? . Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. Iget nervous if the temps gets out of an approximate 96-106F range. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar. If we can develop some context here, I can at least make informed inquiries. The CEC recipe is going to make a yogurt, and not a progurt, so to speak. Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. I love this stuff. Also, what does contamination look or smell like? ________ 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. 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? Its pretty quick, within the hour,. I have not observed any substantial health benefits by ingesting the tablets. If the milk accidently boils briefly, dont panic reduce the heat and continue. re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. The expiry date on commercial yogurts is typically a month (but thats unopened). Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. re: 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.. This implies 194mg oil per portion, but again, likely a whole lot less. Thats a heck of a statement! We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. Black spots, and of course obvious mold growth. A100Wequivalent LED bulb wont do, at all. ________ Blog Associate (click for details). Then put it in the glass cups and put it in my yogurt maker for 8 hrs. Can I get an unflavored tablet/capsule? Could it have gotten stronger? 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. Traditional yogurt making practises have always heated the milk first. as amended: 2018-11: I was wrong: Young people SHOULD obtain L. reuteri, re: Can someone clarify if the yogurt is recommended for a BC survivor?, Was it ER+ BC? It is necessary topurchaseorganic milk to guarantee no antibiotics are present. ________ Blog Associate (click my user name for details). Maybe my Instant Pot is malfunctioning and temp is too high now. Taxes and shipping calculated at checkout, Add description, images, menus and links to your mega menu, A column with no settings can be used as a spacer, Link to your collections, sales and even external links, Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. I just wondered if I was losing the good stuff when I drain it to make it thicker. Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. How did you perform the cool-down? Ive 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. Stay below 48hours in any case to avoid the latter. Saved yogurt can be used as starter for the next batch. I found that 12 hrs at 110F is about right. Well, they cant know that for humans, because the product hasnt been around that long. Also, I have no familiarity with how promptly reactions occur with the various common dairy intolerances (and search pulls up too many results not on topic). yogurt, but the results were entirely unsatisfactory. Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). Strain specificity can be a crucial factor. [not UHT], Also, does that OV milk have anything in it other than milk? The L reuteri yogurt recipe . I still have 29 tablets left and Id like to try again, but Im a bit gun-shy the tablets, inulin, and half and half were all an expensive failed experiment! Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. ________ Blog Associate (click my user name for details). Do you have any suggestions? A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. Including me. William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. So, if one elects to avoid whey, what then to do with that fraction (assuming you get stratification, which some people dont). A similar separation of fat and liquid happened in our first experiment below. Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt ? re: My question is, what does this mean and is it good or bad?, Insufficient data so far, and I havent studied lymphocytes at all (its not a marker we routinely track in the program). Didnt enjoy it, at all. Do indeed ferment for 36 hoursno more, no less. 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). Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. In Dr. Davis recipe there are three ingredients, prebiotic fiber starter tabs or 2 tablespoons of yogurt whey from previous batch in a quart of half-and-half or coconut milk. Do not stir the yogurt while it is warm or else is will not set in a perfect mass.15. Thanks for your wonderful help. At what point do stray environmental microbes spoil the culture? re: I needed to stop yogurt after 30 hours. I have been on a strict No Grain and No Sugar diet for more than 3 years and recently after readying your posts on yogurt, started making my own yogurt adding Lact. The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Apr 7, 2018 | Diet and Lifestyle, Undoctored | 113 comments. I considered using sugar, but ended up adding inulin and unmodified potato starch as extra substrate (2tbsp. So the coconut recipes in development have lately been adding actual sucrose (table sugar; glucose+fructose). ________ Blog Associate (click for details). Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. re: 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 :(, Run it for a while with just water, and a probe thermometer. Im a bit concerned that we could see a BGY fad explode, resulting in severe shortages of this probiotic (and who knows what response from Biogaia). Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. ________ Blog Associate (click for details), Im vegan so no dairy. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need. I'm making Bulgarian yogurt for a long time. Heres a pic of what a mostly-consumed pot looks like after it has been sitting in the fridge for 4 or 5 days. When I said, I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water., What I should have said was, I recommend you fill it up with water, set it on 110F, let it sit for 1/2 an hour, and measure the temp of the water.. and if so, what was the temp when the culture was added? I stir in several drops of stevia at serving time anyway, which breaks up the curds. Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic As Recommended by Dr William Davis Super Gut, MD Cultured Dairy Low and Slow Yogurt Lactobacillus : Grocery & Gourmet Food Grocery & Gourmet Food Dairy, Eggs & Plant-Based Alternatives Dairy & Plant-Based Yogurt Kefir One-time purchase: $52.99 ($189.25 / Ounce) One of the things it does is to increase and maintain the mucus layer in the gut and strengthen the integrity of the gut lining. We have extra Gastrus standing by, just in case. If they tested in rodents to determine Tolerable Upper Limit (of just the CFUs), Ive not seen that data. Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. Want to boost the libido, sexual performance, and orgasmic inte. For many people, just following the gut flora cultivation strategy in Wheat Belly Total Health, or the newer Undoctored, can clear it up. Batches started with saved yogurt get a much firmer head start, so to speak. how prompt is the reaction? If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. 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. There was a lot of good information in it but the focus was too much on SIBO and SIFO, and that wasn't clear until I started to red it. Making L. reuteri yogurt with sous vide | The Undoctored Blog Thanks Bob. 6. Use any source of heat that emits 6,000 joules of energy per minute. That amount has never concerned me personally, and may be less than naturally-occurring TF in things like eggs. Before we go on, if youre new to all this, here is Dr William Davis sharing about the significant benefits of L reuteri. One thing that is confusing here is that it seems like there is one set of instructions above written by Dr. Davis and then other comments below and links to other posts with more instructions, so Im not certain what to follow. I recall that Dr. Mercola had this done with some of his sauerkraut and the lab found that it contained 10 trillion CFUs per 4-6 ounces (if memory serves correctly). The WB / Undoctored program also advises avoidance of prebiotic fiber with unresolved SIBO. Our customers confirmed that our homemade half and half looked different to yogurt made with store bought half and half milk. He uses 1 Tbls of inulin. re: Do you refrigerate it at any point?. To Maura: If your instant pot doesnt get it up to 180 you can set it on saute to get it to 180 but be sure to whisk it during and always right before taking the temp because it does get hotter on the bottom. Corns version of wheats gliadin protein is called zein, and rices is orzenin. You can set the temp and time for either 6 or 8 hrs. I would love to see an analysis of this yogurt. Sorrymy additional info crossed your reply. re: I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines.. Sound plan. re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. We empathise with your failed attempts because weve had plenty along the way too. Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. For anyone needing to assess their status, the lab markers which there are specific program targets are found here. Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. Dr. Davis takes the time to answer questions, to share successful examples and suggest alternative paths that can support you in your . Do you stir it in, or pour it all off? Theres more than one potential issue to untangle here: what yogurt? And the tabs add a trivial number of CFUs compared to whats in even a tbsp of a prior batch of progurt. It was so thick that it was almost pointless to strain it for the excess whey. Just yours, or was only yours tested? Can I just pour it out? SIBO Yogurt - Dr. William Davis SIBO Yogurt by Dr. Davis | Mar 20, 2022 | Microbiome | 43 comments SIBO, small intestinal bacterial overgrowth, is everywhere. per day. I see you make it in a regular pot from your pots & pan so you seem to heat your dairy (to 180?) This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Ingredients: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat's milk/cream, sheep's milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon) 10 tablets of BioGaia Gastrus (available on Amazon), crushed Method: 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?. Con: Its insulinotrophic (provokes insulin). re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Thanks for any thoughts you might have. 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. I tried to keep it at 110 degrees but at that point I was using a small rice cooker and using the keep warm setting on it. Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. I rotate making 1 qt. I also use 2 tbsp. Stir in remaining half-and-half or other liquid. Some claim that 24 hour yogurt can contain ~700 billion CFUs per cup. 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?. Take care removing it and allow the water to drip into the water bath, instead of your bench.14. So 10 tablets is going to be less than 2.3g of the oil, and (assuming a cup serving) is then diluted across 12portions of 1st-batch progurt. ________ Blog Associate (click for details), Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker stays at 43 degree centigrade)- twice and it is totally liquid. inulin, sugar)? But, I thought the L Reuteri die at temps above 109, Im unclear on exactly what you are responding to, so let me just address, re: But, I thought the L Reuteri die at temps above 109. (Just Google BioGaia Gastrus to find a retailer.) Dont get too caught up on the precise temperature. Its also not fully clear, in the case of this yogurt, whether the benefits seen are primarily due to CFU amplification, exogenous metabolite generation, or some combination thereof; and then, what an ideal portion size is. 1 Litre of Wholemilk2 tablespoons pure organic inulin powder (or prebiotic powder of your choice)3 tablets ofBioGaia Gastrus, crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch. Ive been using 24-36 for dairy-based Gastrus yogurt. And 70% or so of US oats are also contaminated with OchratoxinA. Turn off the oven; repeat every 4-6 hoursnot precise, but it works fine when using dairy for fermentation. re: Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter., It can be saved indefinitely for starter use by freezing, and ice-cube form might be ideal, as one cube starts one quart. An do you leave the lid on? Dr. Thanks for the report, and thanks also for bringing up, re: but a blood test showed my red blood cells a bit out of whack. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? An do you leave the lid on?. I have not noticed any increase in the anorexigenic effect that I noticed back in Oct 2011 when I started the grain-free added-sugar-free lifestyle. I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. See figure S7 of that research (the darker bar is the 6475 strain). Probiotic Yogurt Recipes - Dr. Davis Infinite Health So we start with L. reuteri ATCC PTA 6475 provided by the Swedish company, BioGaia, who has somehow locked this species up with patents (not sure how; I thought biological organisms were non-patentable). Let's make Dr Davis yogurt Part 1 - Enjoy! 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. 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? ________ Blog Associate (click my user name for details). . It initially stayed in the container when inverted, so I had to break it up and scoop it out. 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.
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