r/ReuteriYogurt

The trick is to just not use inulin.

"but inulin makes it grow more"

even if that were true, it still grows without it, just as much, i dont know if inulin even affects its growth, but if you try it without inulin it will work

thank me later D_D-_

Hi everyone. Just for context, I have been successfully making L reuteri fermented dairy every 5 days and re-culturing after 4 batches with a new tablet. I use Swanson's L reuteri plus tablets (They don't mention the specific strain).

Anyways I have been doing this consistently for 5 months now and originally planned to do this for 6. I haven't really experienced any of the "so called" benefits everyone describes e.g. better sleep, improved mood, increased oxytocin, less social anxiety etc. A lot of people say these benefits are magic or too good to be true but I can see how these path ways work and they honestly don't sound to far fetched.

I live a healthy lifestyle with good habits and a clean diet, low screen time etc. I know my batches aren't duds as I actually do have less bloating but not gone completely and my morning stools have become firm (I used to have diarrhea every morning still on a clean diet with fiber). So I'm guessing this is just what realistic expectations look like and maybe its time to move on or upgrade now?

Just wondering what other people with more knowledge on here recommend, call it quits, ferment different strains now? A few people might say start making kefir but I honestly like the yogurt making process and I prefer to not have to keep adding milk constantly to the kefir.

Thanks.

So, I've been eating L-Reuteri Yogurt for about two weeks. Due to a learning curve, it's only the third batch which has been properly successful and I've been eating that for less than a week.

But, this morning, the constipation was horrible. I haven't experienced anything like this since childhood. Two days ago, I felt something wasn't quite right and took Senna (mild laxative), and another yesterday, but that didn't help this morning's problem. I drink plenty of water.

I've also had two instances of waking up with sick in my mouth. The most recent was last night. Must be related.

Google says how wonderful L-R is at helping constipation. But I didn't have the problem before, and now I have. On the other hand, I haven't had a diarrhea episode since I started (the reason I started), so there's that.

Could be bad bacteria die-off, I suppose, but I'm going to have to stop at least for a while. I can't have another distressing morning like this morning.

This recipe comes from a facebook group that DNA tests their recipes. Important note, inulin does not feed l reuteri like so many suggest and canned coconut milk is optimal because l reuteri is a slow growing bacteria and can be easily out competed in lactose milk since it already has bacteria in it unlike canned coconut milk. I suggest using the whole foods 365 brand of canned coconut milk since it has a good amount of fat and not too much oil.

You'll also notice that sanitation is taken very seriously because again any other bacteria that gets in contact with L Reuteri will take over. It's one of the most sensitive strains of bacteria to work with so to get the highest percentage within the yogurt you'll want to take as many precautions as possible to limit exposure to other bacteria.

Coconut/Nut/Oat/Soy/Cow's Milk Recipe with Glycerin

Disclaimer: The recipe suggestions are based on what works according to the studies. We do not currently have DNA testing done to verify if it works in a home environment. If someone has the inclination to do DNA testing for the recipe it would be a great help going forward. Feel free to comment and ask for advice to help refine your process.

Links for recommended prebiotics and protein powders: https://www.facebook.com/share/p/1AD6AGeW8h/

Coconut/Nut/Oat/Soy Milk Ingredients

- 500ml Coconut/Nut/Oat/Soy Milk

- 1 glass pint jar with lid

- 1.5 Tbsp whey hydrolysate, bone broth powder, hydrolyzed plant protein powder, or collagen peptides

- 2 Tsp white/brown Sugar for Biogaia Protectis or Biogaia Gastrus

- 2 Tsp dextrose/glucose for Biogaia Osfortis (Best option for Osfortis)

- 2 Tsp GOS (galacto-oligosaccharides) or Resistant Dextrin for Toniq or Biogaia Osfortis

- 1/3 tsp glycerin (only for reuteri, don't use if combining multiple probiotic species)

- 1-2 tbsp gelatin if you want a yogurt-like thickness

*Optional but recommended for boosting growth and lowering pH to 4.5:

- 1-2 tsp nutritional yeast/inactivated yeast

- Polyphenols (choose one): 2 capsules bilberry extract or mulberry extract. 1 tbsp cacao/cocoa or berry powder. 1 tsp vanilla extract, cardamom powder, or cinnamon powder.

Cow's Milk Ingredients

- 500ml Bovine Milk/Half and Half

- 1 glass pint jar with lid

- 1.5 Tbsp whey hydrolysate, bone broth powder, hydrolyzed plant protein powder, or collagen peptides

- 2 Tsp Resistant Dextrin for Toniq or Biogaia Osfortis

- 2 Tsp white/brown Sugar for Biogaia Protectis or Biogaia Gastrus

- 2 Tsp dextrose/glucose for Biogaia Osfortis (best osfortis option)

- 1/3 tsp glycerin (only for reuteri, don't use if combining multiple probiotic species)

- 1-2 Tbsp Thickener such as gelatin (experimental) or milk powder (proven) to add thickness and prevent early separation (NOT necessary if you used Whey Hydrolysate as your protein powder since that also doubles as a thickener)

Optional but recommended to boost growth and lower pH to 4.5:

- 1-2 tsp nutritional yeast

- Polyphenols (choose one): 3 capsules bilberry extract or mulberry extract. 1 tbsp cacao/cocoa or berry powder. 1 tsp vanilla extract, cardamom powder, or cinnamon powder.

Probiotic

- 1 billion CFU minimum for Protectis or Gastrus. 1 capsule Osfortis.

You can also make a carrot-polyphenol juice reuteri ferment first and then make ice cubes from it. Then use an ice cube as your starter. This is the best method. Ferment time will be 10hrs or so with this method. Juice recipes here: https://www.facebook.com/share/p/1C1GEXC9YK/

Instructions

Combine Ingredients:

- If using gelatin, bloom by adding gelatin and 1 tbsp milk per tsp gelatin into a jar. Wait until it rehydrates.

- Pour all milk and rest of powders into the jar, cap, then shake. You can use a blender if you wish which skips the blooming step.

Heat & Cool:

- Place jar in a pot of water.

- Gently bring water to a boil, then reduce to a simmer for 2-3 minutes. (If using cow's milk or half and half, simmer for 10 minutes. If using UHT cow's milk, 2-3 minutes is enough)

- If you're experiencing separation of coconut oil from the coconut milk, then heat the coconut milk to only 160F and keep it there for 5 minutes.

- Turn off heat and let the jar cool until just warm or neutral to the touch.

Sanitize Work Area:

- Best to not have fans or air conditioning blowing in your workspace.

- Wash your hands or put on some latex gloves.

- Wipe your workspace, jar of milk, probiotic bottle with alcohol-soaked paper towels.

- Finally sanitize your hands with alcohol.

Add Probiotics:

- Add at minimum 1 billion CFU reuteri per 500ml milk, preferably more like 10-25 billion.

If using chewable tablets: Drop into jar. Wait 10 minutes to dissolve, then shake.

If using capsules: Carefully open capsules into jar. Avoid sharp movements or having your sleeves hovering over the open jar or lid. Shake to mix or use a sterilized utensil by wiping with an alcohol soaked paper towel or dipped in boiling water for 30 seconds.

Fermentation:

- Incubate in sous vide, yogurt maker, or warm oven.

- Set temperature to 37°C / 99°F.

- Ferment for 27–34 hours.

Notes:

- For alternative milks it will not thicken like yogurt unless gelatin is added.

- Check pH at the end to see if pH has lowered to 4-4.5. This is a good pH for longer storage. If your pH is at 5 it's ok to eat but see this post for troubleshooting to get a better pH drop. Alternatively give it another 6-12hrs incubation time. https://www.facebook.com/groups/probioticyogurts/permalink/140061544417 5893/?mibextid=W9rl1R

hello everyone, I have been making L. Reuteri now for over three months with great success. To ensure the greatest chance of success, I heat my milk and cream to 92°C and then let it cool before adding the probiotic. I am in Italy so I am using Celsius and measurements in liters. My original formula was for 3 L of final yogurt, which would be 2 L of whole milk and 1 L of full cream. I would add 2 tablespoons of inulin and two capsules of the.L.Reuteri (Oxyceutics MyReuteri 10 billion)

I recently purchased an industrial sized yogurt maker, which can make up to 12 L at a time I haven’t gotten that adventurous, but I am making 6 L batches at the moment and I have been putting 4 tablespoons of inulin and five capsules of MyReuteri.

As my yogurt is coming out great and I am also adding multiple spoonfuls of the yogurt as a starter into each new batch. My question is are the capsules necessary anymore I’m here in Italy and I have a limited supply and I will soon run out of them and my question is how many capsules do you think are necessary for a new batch when using my starter yogurt?

At this point would any capsules be necessary? Would my starter yogurt be enough or do you suggest that some capsules would still be necessary and what would be the minimum amount per liter of new yogurt?

I appreciate any suggestions thank you!!

Hey everyone,

I’m looking for some insight from those of you who have experience with high-potency **L. Reuteri yogurt** (the 36-hour ferment).

I originally started this to deal with some long-standing gut issues: **GERD, bloating, and constant flatulence.** However, since starting the yogurt earlier this week, I’ve been hit with a wave of symptoms that feel like a full-body reaction:

• **The "Flu" Feeling:** I feel feverish and generally sick/run down.
• **Heavy Nasal Congestion:** My nose is totally blocked up.
• **Sleep Issues:** My sleep has been completely disrupted since Day 1.
• **Constipation:** Oddly, instead of "moving things along," it’s backed me up.
**My Dose:** I’ve been eating about **100g to 200g per day** right from the start.

I’m wondering:

1. **Is this a "die-off" (Herxheimer) reaction?** Or could it be a histamine response because of the nasal congestion?
2. **Has anyone else experienced the feverish feeling/congestion?**
3. **Should I push through, or is 200g way too much to start with?**

I’m really hoping this is just the "bad guys" leaving the building, but the insomnia and congestion are making it hard to keep going. Would appreciate any advice or similar stories!

L REUTERI YOGURT EXPERTS AND SCIENTS SAY TO DO WILD THINGS, LIKE SCIENTIFICALLY PROVING THAT INULIN DOESNT HELP YOGURT, AND THEN SAYING TO ADD FREAKING MILK POWDER AND IDK DRUGS INTO YOUR YOGURT TO MAKE IT THICKER USING SCIENCE

and they get PISSED wehn people diahreagree with them

BUT THEN YOU HAVE THE CASUAL YOGURT MAKERS LIKE "yea i add ilunil" AND THEY DONT EVEN ADD DRUGS AND THEY MAKE IT EVERYDAY FOR YEATRS BRO YEARS.

ALL YOU NEED TO DO IS LISTEN TO THEM

BUY PLASTIC FREAKINGH MCDONALDS KEYCHUP HOLDERS AND STORE THE FIRST BATCH IN A BUNCH OF THOSER IN UR FREEZER. USE THAT AS STARTTER FOR FUTURE BATCHES. "HOW DO I EVEN MELT THAT OR ADD IT IN" IDK BRO I NEVER DID THIS EVN

IT HINK WPIEFJWO;IEJFW EI RTOOK WHEN THIS DRUG TIP WAERS FOOOF IM GOING TO LOOK AT THE AKYW9JGF INSIDE MY BEDF0GTIWI

hey guys how do I take l reuteri yougurt for increasing oxytocin in the body? I am interested in oxytocin for its benefits on wound healing and hair growth.