What are the pros and cons of eating/drinking the whey? re: I assumed that it was due to cross contamination,. Saving some as starter is a different matter, as sensory qualities dont matter, just viability of the L.reuteri bacteria. Putting oats in this yogurt would be analogous to putting a hemlock dressing on your salad. Iused to routinely run my L.r. Any insight would be greatly appreciated! It initially stayed in the container when inverted, so I had to break it up and scoop it out. Add the probiotic starter - one of the below methods: a) Crush 3 BioGaia Gastrus probiotic tablets into a fine powder using a mortar and pestle, or other hard object on a clean, dry surface. Kirkinportland wrote: My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours?, Answered where asked earlier. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Jul 7, 2021 | Diet and Lifestyle | 29 comments. Since reading about the wonders of homemade yogurt on this site, I have been doing a lot of it at home. re: I used Meyenburg goat milk from grocery.. But even on a pessimistic evolutionary view, MotherNature doesnt much care about us one way or the other once we reach about twice reproductive age. but helped). Bacillus coagulans and 1 qt. I have made many batches that turned out great, so I am really disappointed. The L reuteri yogurt recipe . I have made well over 100 batches without a single failure, so I know that you can do it, too. DISCLAIMER This implies 194mg oil per portion, but again, likely a whole lot less. Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. Not sure what to do. And 70% or so of US oats are also contaminated with OchratoxinA. That way I can completely ignore it all day, while the oven stays at a steady 110F. Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?. Dr. William Davis is a leading authority on L reuterii yogurt and its many health benefits, and his yogurt recipe is the perfect way to get started! In large glass/ceramic bowl, combine 2 tablespoons of liquid with the inulin, sugar or other prebiotic, and the crushed probiotic tablets. 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. Adding any grains to the yogurt counteracts the benefits that might have been derived from the L.Reuteri 6475. 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? William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. 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?. The non-microbial ingredients in the tablets are irrelevant after the first batch of yogurt. 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. I say this because many years ago I got my Dad a yogurt maker that didnt work very well. Wont buy UHT anything. Dont pre-heat. The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over. Again, we made 2 batches. 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. The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.). re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. Saliently, theres more live culture than transfat. We bought a sous vide unit for precise temperature, ferment for 36 hours, started with gastrus tablets, then used some yogurt from current batch for next batch, use the inulin you recommended and half and half with no other ingredients. Wheat Belly / Undoctored covers a lot more than NGNS (or NSNG, which seems to be the more common abbreviation, and is strongly identified with Vinnie Tortorich). Filed Under: DIY Healthcare, Health Information Tagged With: diy health, diy healthcare, diyhealth, diyhealthcare, dr william davis, probiotic, reuteri, undoctored, yogurt About Dr. William Davis William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. What am I missing? You might be the first to ask about the oil, so on we go. 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: 1. I read about the whey and bacteria on a Making Yougurt at Home website, and it was contained in a readers comment, so there is no real link. (Available on Stitcher, Podchaser, Spotify, Amazon Music, iHeart Radio, and Podcast Addict. Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. ________ Blog Associate (click my user name for details), 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). As it seems youve made a few batches of yogurt here have you experienced the anorexigenic effect after eating this specific L Reuteri strain of Biogaia Gastrus yogurt? I didnt run a pasteurization, and got an odd 1-inch diameter growth on the top. 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. Ayogurt maker is apt to have the same myopic tunnel-vision temp range design as most of the not-so-smart-pots do. I just ruined my 3rd batch of yogurt. Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times. Thanks Bob. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! He uses 1 Tbls of inulin. 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). But, get exposed to selected strains of E. coli from contaminated produce and you develop life-threatening diarrhea that can be fatal, especially in children. Do you get a lot of whey? Thank you! The counts are further increased by performing fermentation in the presence of prebiotic fibers. (Our last flow cytometry run yielded a live count of 262 billion.) For instance, the original post cites 1 quart of half-and-half and 1 T of inulin with 10 tablets, but posts below have much higher quantities of liquid with 10 tablets. A 100W equivalent LED bulb wont do, at all. -Some method of maintaining mixture at 100 degrees F Yields: Around 4 one-half-cup servings Step 1: In medium saucepan, heat coconut milk to boiling, then remove Sauce Medium 252 Show detail Preview View more Maybe my Instant Pot is malfunctioning and temp is too high now. 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! All declined an invitation to taste. Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge? At that time I noticed a significant decrease in appetite that has benefited me all these years, so I am not all that surprised to notice much more of a decrease. 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. what added carbohydrate (e.g. Any thoughts on what Im doing wrong? 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. Wow! What I woke up to this morning was a mush that was covered in a yellow top layer, with more solid-ish substance in the middle but very, very runny and watery around the sides. What should I look out for that implies failure? And still do 14 hours. Should I try and stop the yogurt maker before I see that clear separation? by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. It is fineif the milk coolsdown below 42 or even goes cold, it justmustn't be too hot. . 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. The lowest it will go to is 104.. Seems like I might need to ferment longer. I would love to see an analysis of this yogurt. ________ Blog Associate (click for details). Batches started with saved yogurt get a much firmer head start, so to speak. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. What presumptions are those instructions making about cultures, and substrates (liquid base, and any added carbohydrate)? Barb has overcome her own gut health issues through healthy eating. The product was about 10% yogurt and 90% liquid. If its based on trying this particular yogurt, thats a completely different situation. For how long do you maintain it at 110 degrees? 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. To Make L. Reuteri Yogurt - Undercoverjetsetter.com Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. How to make L. reuteri yogurt: A step-by-step guide - Dr. William Davis It simply didnt make much yogurt. This discovery is quite new.. 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. Greek yogurt because the whey contains the good bacteria., Could you post a link for that? What brand/product of coconut milk did you use? . -Allan, THats amazing! CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. This prevents clumping of the prebiotic fiber. Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. Can you suggest some starting details for me? The inulin will cause an inconsistent texture in the slurry. Dr. Davis Infinite Health Inner Circle I do get a lot of whey,. Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. Add the crushed probiotic powder to the milk & inulinslurry and mix in. You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water. Dont get too caught up on the precise temperature. Any less than that and it is not thick enough. 10. Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. I ordered the LR Superfood and L.Gasseri Superfood starters from Culture Food Life, and the instructions that come with the starters say to ferment both at 100 degrees. re: Also, what does contamination look or smell like?, Pink or orange spots. The CEC Yogurt Plus starter? Dr.Davis has suggested that consumption in late stage pregnancy might not be wise. No one really wants to eat thin and separated yogurt, do they? Don't worry. On the other hand, if the advice were (and is not) to get high CFUs of L.r. Also, why do you incubate for 24 or more hours? ________ Blog Associate (click for details). Weve been consuming both. Their avenin protein is an analog of wheat gliadin. As the milk cools, a layer ofskin will form on the top. Its an essential step with raw milk (like the goat milk in the batch brewing here now), and Id recommend it for non-dairy yogurt base as well, just to eliminate any stray microbes. What happened? It may be too high, as the organisms die at 115 degrees F and higher. Temperatures above 43 C will kill the L. reuteri strains. Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. Am I completely correct in that assumption? This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. As a result of this experiment, Ive at least learned how to make a yogurt. While it is still warm or can it be done anytime.. I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. But the truth is we are crawling every nook and cranny with trillions of microbes. One tablet consists of a minimum of 200 million live L. reuteri Gastrus. This is one of the most powerful sexual vitality boosters any man or woman can take period! They just say to avoid yogurt. Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. Ive tried it once, and considered the result a fail, possibly due to either/both of: 1. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. 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. We have a different brand, but the Boil function appears to apply rapid high heat. Set to what temperature? We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. Making L. reuteri yogurt is really a simple process, but it still trips up some people. 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. You may well be right. Linda S. wrote: Ive made this with coconut milk (full fat in the can).. what yogurt machine, nominal temp, temp regulation? Then put the goat milk mixture in yogurt jars into yogurt maker for 8 hrs. (If in doubt, just let it ferment a few more hours.) The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. A similar separation of fat and liquid happened in our first experiment below. The CEC recipe is going to make a yogurt, and not a progurt, so to speak. And yes, I take a long time to make sure all the Inulin/Gastrus is mixed thoroughly. ________ Blog Associate (click my user name for details). . * 1T of inulin * 10 crushed BioGaia Gastrus tablets. I am chilling the last batch to see if it thickens. I love this stuff. Mixed in the sugar and made a slurry with the goat milk. Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. Im about to try a coconut milk based run, and guess that it will take a full 36 hours. So adding more tabs is a waste of money, and definitely wont fix any instances of contamination by unwanted species. What separates a basic yogurt from plain milk and cream would be appear to be just the microbes and their metabolites (including short chain fatty acids). I presume thats their Whole Goat Milk, and not the powdered or evaporated. I have just put the whey into ice cube trays to save the cultures for the next time Im making yogurt. Since these Ingredients are listed in by-weight order, the bulk of the product (so to speak) is the isomalt, which is very likely metabolized entirely during the first ferment. Can I just pour it out? Biogaia may also only have tested doses to clinical effect for a specific benefit (that might not include oxytocin provocation, bacteriocins, etc). 4. Here is a summary on the Lactobacillus reuteri yogurt that I have been talking about over several blog posts, all put together for ease. Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. Anyway, we arent quite sure where well end up with incubation time and amendments in the L.reuteri project, but chances are its going to need more than 8hours. I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. I say restored because 96% of people have lost this microbe for a variety of reasons. Which is why I've opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. If there are already discussion on this topic please share Dr Davis views, Nasser Siddiqui wrote: Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt?. I tried to make a quart following directions on this site and after 24 hours it separated into a LOT of whey with a little not-great-looking yogurt on top. Some claim that 24 hour yogurt can contain ~700 billion CFUs per cup. 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. I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. My production batches dont have enough to bother with. Im not expecting problems. Things have been going very well and I appreciate all I have learned so far! ________ Blog Associate (click for details). 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.. Daniel Sherman wrote: Did heat the milk firs.t. Sign up to get the latest on sales, new releases and more . It takes a bit of stirring/mixing to get it all dissolved. . re: Also, why do you incubate for 24 or more hours?, See an earlier reply for my personal view on that. I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water. Can someone clarify if the yogurt is recommended for a BC survivor? 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). This means that when preparing your next batch, you simply replace the 3 crushed tablets with a third a cup of L. reuteri yogurt. What works best for me is 8 crushed tablets and 2 tbsp. Should I start over with a new batch? re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. 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. Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. Kinda cheesy tasting. re: I think the first batch I allowed to get too hot and likely killed the L. reuteri., re: Do you think the goat milk is the issue?. Since Im about to try this, Id like to see whats to be learned here. Gather all your. Can I get an unflavored tablet/capsule? It makes a yogurt so firm you can slice it. .) 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. 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. Kariree05 wrote: I just ruined my 3rd batch of yogurt.. I bought inulin, hoping that would work., What was the problem with the potato starch? How does adding 10 to the batch affect the flavor of plain yogurt? If so, the recipe you are using (which is for Biogaia Gastrus L.reuteri strains alone), is not the same as the basic recipe that CEC has on their page: nostarch, 100F-110F, 6-8hours. The milk is now ready to begin fermentation. Yes, Im right (in this case, at least) because all I am doing is relaying one of the basic fundamentals of Wheat Belly. Can you suggest some starting details for me? In the WB/Undoctored program, dairy elimination is one of the top options for addressing a weight loss stall. Sam A wrote: Ive ordered off of iHerb and I went through a few batches., re: A lot of time the yogurt separated and looked like this. re: I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines.. [options are 36, 38 or 40 C] One quart Organic Valley whole milk, pasteurized + homogenized. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. It may be a while before we have a predictable picture on that. Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt 5.0 out of 5 stars Bought to make my own L. reuteri yogurt by Dr William Davis (Wheatbelly Undoctored) Reviewed in the United States on October 30, 2019. I used that culture with 2 tablespoons potato starch and a quart of half & half in a yogurt maker set to 100 degrees for 36 hours for my first batch. You can freeze portions for a month or two, with some shift in texture. 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. Heres a pic of what a mostly-consumed pot looks like after it has been sitting in the fridge for 4 or 5 days. We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, . Keep in mind that the point of the recipes is the CFUs, and not yogurt perse. (I didnt save any of it.). That is generally guessed to be a fungus, which would be some opportunistic organism from the local environment. My impression is that volume of the resulting product is slightly higher than the starting amount + starter, as theres usually more than I expect in the brew pot after filling the final storage jars. . Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. A100Wequivalent LED bulb wont do, at all. See response to a separate question of yours on this thread. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Undoctored - Dr. Davis' Lifestyle for Total Health Because I used a quart of half and half and ended up with about 1.5 cups og greek style yogurt. My sister and I have been making reuteri yougurt for a month now, eating a little more than half a cup a day. Such a response is a presumptive test for SIBO: The Prebiotic Fiber Test An adverse response says almost nothing about any given prebiotic fiber. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? How does adding 10 to the batch affect the flavor of plain yogurt?? A typical not-too-fine mesh strainer might also suffice. Same for 180F. Therefore, this it really a food hacking exercise that can result in inconsistent outcomes. 11. And then, a prompt reaction tends to suggest that youve got a dysbiosis. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. Make your own L. reuteri yogurt - Dr. William Davis No surprise, I guess, but theres not information at this link nowadays. For many people, just following the gut flora cultivation strategy in Wheat Belly Total Health, or the newer Undoctored, can clear it up. All the hits I got were about the whey, which is usually discarded, having potential as a biofuel. per day. Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. So far it has made two excellent batches using the starter batch version, and four excellent (and one not so hot) batches using the subsequent batch version. If the settings are inaccurate, you can probably still use it. We got a couple of candy thermometers to measure the temps and discovered his yogurtmaker, when set on 110F, was keeping the mixture at 120-125. Hillary Anderson wrote: You can set the temp and time for either 6 or 8 hrs.. ________ Blog Associate (click my user name for details). ________ Blog Associate (click my user name for details). Do you take some out after 12 hr to keep as your starter or do you just set some aside once its done? Dont stir the mixture while it is fermenting, as this increases separation. I just started our first L.reuteri yogurt batch using thawed-out frozen goat milk taken from our Dwarf Nigerians last year, so I dont yet know what to predict. 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.. Reuteri ATCC PTA 6375. thats been in the fridge for 8 hours. If you are fermenting from cold-start, in the Instant Pot pot, and it develops hot spots near the heating elements, that could cause localized die off (but would not explain the pink colonies). I stir in several drops of stevia Why not the WFMF sweetener? ________ Blog Associate (click for details). So I poured it off into a couple of ice cube trays, froze it, and plan to use it as starter for some coconut milk yogurt experiments. I really need to dig up that paper on half-life, but my guess is that to maintain a gut population of these L.reuteri strains would require ingestion perhaps as often as every 4days. 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. b) Add 1/3 cup of L. reuteri yogurt or whey from a previous batch (frozen and defrosted may be used) to the slurry and mix in. Ive been adding one crushed tablet every 5th batch, but am not sure thats necessary. Undoctored I bought inulin, hoping that would work. I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. My machine cant handle the quantities youve had success with. Key Topics Discussed: One more question Bob, so if one uses the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt? 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. I do cover the pot, though, with one thin layer of saran wrap. Do begin by making a slurry of a couple tablespoons of yogurt from a prior batch or other source of bacteria (e.g, crushed Gastrus tablets, contents of one Osfortis capsule), a couple tablespoons of half-and-half or other liquid, 1-2 tablespoons prebiotic fiber; mix well.