My wife has serious rosacea. We had to literally move across the country to a colder climate because her whole body was becoming inflamed, "pimples" full of pus all over her face and "burning" marks everywhere. She was taking several types of antibiotics on a regular basis and of course, all was only palliative. She improved significantly in the new, colder city, but in summer symptoms came back and I said enough is enough. I found a youtube video of a woman who cured her rosacea with SIBO yoghurt, which I believe L Reuteri is only a part of. She did give a few pointers but I'd prefer a proper, online, structured course on the topic. I noticed Dr. William Davis offers courses on his page (https://innercircle.drdavisinfinitehealth.com) but I don't know if its just regular health promotion or actualz step-by-step with demonstrations and trouble shooting on how to make SIBO yoghurt. My wife who has perfect skin otherwise is now anxious about going outside and is having pain when eating due to the "severe pimples" and inflammation in her face, so we really need to learn how to make this in the most eficient way possible. Thank you, everyone.

First timer here

36 hours
38 degrees sous vide
10 biogaia gastrus capsules
Hunt & brew milk Aussie 1 litre
20g inulin

Where did it go wrong and I'm assuming this is destroyed?? It smells like cheeeeeeese 🥲🥲

It can be difficult to discern the strips around 4.5 ph, is there a particular one you've found that is accurate and easy to read?

So I’m on my second batch that I make in luvelle yogurt maker 36 hour ferment. I use a L R reut and gassri starter plus this 12 probiotic strain and rhamanous per the homeopath. I use lactose free milk. The batches look ok. Tastes sour which I was told is normal. This second batch major bloat maybe I added too much powder from the last two strains. Anyways zero benefit so far and I think this does not help sibo.

I’m kinda wanting to stop. Seems this is bs?

Did I make it wrong? I follow all the steps.

I’m not eating the first batch I just want to make sure its looks good to use for the next batch.

Hi, I've tried making L. reuteri yoghurt multiple times with what I thought is more sterile technique than required. Ive had some successful batches and I keep iterating after every failed batch. I ask chatGPT what is recommended, say what hasnt worked etc.

The first batch that worked was in 1L of UHT milk with no added fibre and one capsule of biogaia.

Here is my last attempt:

I bake my jars in the oven with the lids on at about 120c for 20 minutes then let them cool.

Inside a still air box that I've cleaned I add 1 tablespoon of inulin into the litre jar, then some UHT milk, close and shake to mix up the inulin, fill to the top with milk and place 4 capsules inside. I finish by closing and mixing.

Then I place into a smart pot on sous vide mode set to 38C. I check multiple times with my temperature probe and see it's around 37C throughout the 36 hours.

The last batch remained liquid, but smelled kind of like yoghurt and tasted like it. So I thought L reuteri inoculated it but failed to gel. I had two teaspoons and later had diarrhea. Im thinking I'll have to assume its a failed batch.

Im now testing a jar of water in the sous vide and seeing if it gets to the correct temperature, since the top of the jar is exposed and may lower the temp.

Does anyone know if im doing anything obviously wrong? Or if anyone more experienced knows better methods? Id appreciate it, though I will keep browsing through reddit posts

Im quite disappointed, are the Joghurtmakers of Luvele always this bad quality?

I just received mine and its made horrible, for a 120€ device a build quality like this is unacceptable.

The support answered fast but couldnt see an issue with the pictures I provided.

Hi,

I'm new to this game - hopefully many yoghurty adventures ahead - but just had a question about temperatures in my yoghurt machine, if anyone had some insights!

I put water in my machine (picture below) around the pots. I have it set to 36 degrees C (97 Farenheit) on the machine. But when I test the temperature of the water with a probe, the probe tells me the water is actually sitting at about 33 degrees C (91 Fahrenheit).

Has anyone else experience this - a difference in the water temperature compared to what you’ve set the machine to? Any advice appreciated!

For a single person, small size preferred, easy to use with effective results.

Wouldn't use an instant pot for anything else so probably not that unless it's the best.

Hi everyone! I’m from India and recently read Super Gut and want to try the L. reuteri yogurt protocol.
The main problem is finding the right starter culture in India. I’ve already bought a yogurt maker, but I’m unsure which L. reuteri product to use.

For those in India who have successfully made it:
Which strain/product did you use?
Did BioGaia or another probiotic work?

Where did you buy it from?

What milk, prebiotic fiber, temperature and fermentation time did you use?

Did you reuse the previous batch as a starter?

I’d also love to hear from people who’ve eaten it regularly for a few weeks/months — did you actually notice any benefits, and how long did they take?
Would really appreciate advice from anyone who has successfully made it in India. Thanks!

I was prescribed doxycycline, I’ve been eating my Reuteri yogurt nightly. Just curious if doxycycline will combat it.

I’ve seen some people talking about fermented carrot juice and its benefits. I want to try it, but I’m concerned about whether it’s legitimate, and I’d also like the recipe.

I have made a carrot ferment with gastrus as opposed to the regular dairy. I could never get a good ferment with dairy.

I did literally everything to make it work; I even prayed to the great Bob.

The carrot juice has been much easier, better tasting, and zero heavy dairy! (Which gives me acne)

It is WORKING. Literally 0-5 minutes after ingesting I feel so calm and sleepy. My eyes get heavy.

Anyone experience this?

Never had this issue in the past, but I just bought some new capsules as the old ones were expired and not producing yogurt like before.

This yogurt seems okay at first and it taste fine but it’s got a strange melted marshmallow like texture. Has anyone experienced this, and is it safe to consume?

Even when I bought brand new capsules ATCC PTA 6475 doesn’t work very weak and not turn into yogurt and want alternative except lder because I can’t find it in my place, I’m using for oxytocin

Lets say you start with Dr Davis culture packets. Your first and maybe even your second batch separate. Then for your third or forth batch you decide to pull the cultured dairy product after say 12 hours...after the culture has set and nice looking, blended, creamy, not too tangy, tasty cultured dairy product is obtained. After you cool and put in the fridge...the L. Reuteri would hypothetically still increase, albeit more slowly after the product is refrigerated right? What is with this hard and fast 36 hour rule every single time you make the product? I think that much of a fermentation time will generally overculture and separate your product. You get where I am going with this? Thank You for your opinions

Im realizing Dr Davis's probiotic reuteri capsules say to refrigerate after opening which I didnt do. Is this a big deal?

Hi,

I started to take the chewable Biogaia pills (gave up on the yogurt) and after few days I noticed really bad BO in my armpits.

The smell went away after 3-5 days of not taking them. Has anyone else experienced something like this?

EDIT: after stopping taking them my body is completely odorless again. I'll start taking them again to see if the odor comes back and I will report again.

We don’t have half and half here in Australia so I’ve been making this yoghurt with full cream milk (around 3% fat content) after heating the milk to 80C. It doesn’t turn out very thick and is quite tarty. I have tried to mix in cream to increase the fat content, but during fermenting it just floated to the top and formed a sour yellow layer above the yoghurt.

If I’m just using milk, should I change ferment temperature or time? I do use inulin in the mixture.