Thanks to you, I am reading the book 'super gut'.  BTW, the recipe from his book is subtle different from yours. He's using 10 tablets of Biogaia Gastrus, but only 1 of the other probiotics each. Why do you double them up?

Why do people COMPLAIN .LEARN TO SAY THANK YOU..SHE takes effort to share with us about good health..Dont like speed.. Please use FORWARD BUTTON.Nothing nice to say..sussh....i appreciate you very much..A BIG THANK YOU and God Bless You..❤

I started making this for gut health. The one remarkable change i have noticed is my sleep. I have fought insomnia for years. I now sleep through the night. That was not my goal, but my goodness, I am elated with this result for myself.  Great video, and thank you!!!

My hairloss stopped suddenly after 3 weeks of 6 small yoghurt jars daily. I was frustrated and ate it when hungry. My hairloss stopped in 1 day. Couldn't believe it. I was washing my hair daily. All those brown spots on my skin, got noticeably lighter and wrinkles under my eyes got reduced by let's say 70%. Otherwise I wouldn't notice it.

So you may not know this, but Dr Davis says if you are using the gasseri also, you cannot keep using the current batch to make future batches because the reuteri will start to compete with the gasseri. He says only to do 5-6 batches then start from scratch

I have never taken an antibiotic, 67 years old.

You will require:
1 capsule MyReuteri
1 tablespoon inulin
1 quart of organic half-and-half
Heating device capable of maintaining a temperature of around 100°F for 36 hours
I use half-and-half as it yields the best texture and I reject the notions of limiting saturated fat and calories.

After many failed attempts, I will share how I finally got L. Reuteri yogurt to ferment in my instant pot on the sous vide setting...(this applies with other lacto probiotic capsules too:

1. I cannot stress this enough but yall MUST use a SMALL JAR  (like half the size of a 32 Oz/Quart size mason jar) any bigger and you risk failing the ferment. The L. Reuteri is so weak it wont be able to compete with any other microbes present in the half & half grassfed milk/cream, if you use a quart full of the milk/cream.
2. Put in the 2 tablespoons of inulin powder (I use the "NOW" brand - inulin is white like icing sugar if it doesnt look white then its garbage quality and will mess things up) and 1 pack of the  L. Reuteri probiotic powder (I use the L. Reuteri superfood starter from "Revolution Fermentation")
3. Add in a bit of the grassfed half & half cream and make sure to mix it well with the powder so there are no clumps, then pour in the rest of the cream till close to the top and close with lid.
4. Put it in the instant pot with fairly warm water filled somewhat close to the top of the small jar but the water doesn't need to cover the whole entire jar.
5. Set the instant pot on the sous vide setting at 98 degrees for 36 hours then cover the instant pot with the lid. Note: Make sure ur house's temperature isn't hot like it can be during the summer, otherwise that will ruin the ferment.
6. At the end, the L Reuteri yogurt may have some whey separating but its fine cuz subsequent ferments will turn out more thick like ice cream or greek style yogurt. It should be tasting sour, if not then its a fail. NOTE: DO NOT STIR THE YOGURT WHILE ITS STILL WARM OTHERWISE IT MIGHT TURN CLUMPY LIKE COTTAGE CHEESE; INSTEAD, PUT IT IN THE FRIDGE FOR AT LEAST AN HOUR OR 2 TO TURN COLD BEFORE STIRRING IT, IF U WANT TO STIR IT.
7. For subsequent ferments, use anywhere between 2 to 4 big tablespoons from the first batch of the L reuteri yogurt into making the next batches - repeating all the the steps above HOWEVER this time now you can use a quart size jar to make more just know that the instant pot lid wont close cuz quart jar is too big so its ok if it instant pot lid just sits on top not closing all the way.

I freeze the entire first batch in 2Tbsp size ice cube trays and put them in a freezer bag when frozen. Use 1 cube for each new batch mixed in with 2Tbsp of inulin, mixed into a litre of half and half.

I find out that mixing the inulin a little bit of hot milk first pouring in the milk gradually and mixing at the same time dissolve a lot quicker also sterilize inulin, then I diluted hot milk with the cold half and half to bring temperature down then I add probiotic. My yogurt came out perfect at the first time 👌

I love your voice. I find it calming, and I appreciate that you get to the point and don't ramble.

If you have gut issues, BUY his book Super Gut!

You need to use the ultra pasteurized half and half. You can use pasteurized but you will need to heat it to 180 degrees and then cool down to 100 degrees so as not to kill the microbes. With ultra pasteurized no heating necessary. Just leave it out about an hour before using.  Then make a slurry of a little milk and 1 or 2 TB inulin and the add probiotic and rest of milk.

I’ve been on this yourgut going on 2 years now it’s  going on great for me . Wt . lost, better sleep, end of bladder infections,  sofeness

It's worth noting that Instant Pot provides another product with a variable temperature control, the Instant Pot Pro. (That product also has multiple other capabilities, including slow cooker and pressure cooker, so it may be worth the (slightly) higher price.) You can also use the Luvele Pure Plus yogurt maker. As I recall, Dr. Davis specifies 100 degrees Celsius, and both will maintain that temperature for the necessary 36 hours.

I have been doing this for 6 months now, absolutely incredible change in my gut.

Hmm... Great info on making yogurt. One thing though, I just watched an interview with Dr Davis, and he said Reuteri needs to incubate at 100 degrees for 36 hours. To prevent detox reactions, maybe start with half a cup and work up to more over 2 weeks time. The probiotics in this yogurt kill off harmful bacteria and replace it with beneficial bacteria.

I'm just beginning this journey. I made separate full batches of each strain (l. Reuteri, l. Gasseri, b. Coagulans) and froze the batches in 1 oz cube tray then labeled and put in freezer. Now i just grab 1 cube of each, thaw and make the yogurt. Makes it fast when it's time to "start over". Thank you for talking about your experience with this and the how to!

She does a great job explaining the process.

Protip- on the yogurt setting on the instant pot use the custom settings to set the exact temperature!!!!!!!❤