04/18/2025
My Microbe Class Was a Huge Success🌷
I want to thank all of you who attended the class on Sunday, March 31. It was truly a blessing to have you there.
For those of you who may have missed it, I wanted to share some of the excitement and the recipe with you. If you fall into the category of someone who does not want to make this recipe, I am happy to make it for you. It’s $20/qt.
Recipe & Common mistakes you can make when fermenting microbes into yogurt:
Recipe:
Did you know that 40 years ago everyone had the gut bacteria L. Reuteri? Now only 1 in 25 people have it. I’ve now made several batches of homemade yogurt containing this SPECIAL bacteria so I can reap some of the benefits it produces. 1) increased muscle mass without changing your workouts, 2) body shape, 3) increased oxytocin which changes your empathy level towards others. We could all benefit from that for sure, 4) Increased collagen in your skin and decreased depth of wrinkles over a 90 day period, 5) a 50% increase in testosterone in men 6) hair growth, and MUCH MORE!
The recipe is simple and it only takes 36 hours to have your very own magical yogurt! ☺️
1 capsule of *L Reuteri,
1 Tbsp organic Inulin, &
1 qt organic half & half.
Mix the bacteria with 1 cup of the half & half until combined. Sprinkle the Inulin over the half & half. Whisk to dissolve. Stir in remaining liquid mixing well. Pour into containers, add water to base of yogurt maker, set temp to 102 F and process for 36 hrs. Refrigerate for 6 hours and enjoy 1/4-1/2 cup daily for the benefits. Many people experience Weightloss too. Here goes!
*The strain matters!!!
Purchase ATCC PTA 6475 by BioGaia
OR My Reuteri by Dr William Davis
Common Mistakes:
1. Don’t be tempted to buy the cheapest brand of the microbe you need off of Amazon. The strain needs to be the correct strain! The difference is similar to riding a moped instead of driving a Rolls-Royce.
2. In the recipes calling for inulin, only use 1 tablespoon instead of 2 tablespoons. It is unnecessary and will cause extra clumping.
3. Ignore the instructions in the recipe to mix your inulin with only a few tablespoons of your half and half. This is extremely hard to mix! A better way to do it, is to add at least one cup of half and half and stir that with your microbe of choice. Then, sprinkle your inulin on top of the liquid and let it stand for about a minute before you whisk it in. It will dissolve much easier. Then add the remaining half and half and ferment.
4. When fermenting two different microbes in 2 different quart containers at the same time but they require different temperatures, you can ferment them at a temperature of 106°F. This temperature is low enough that it will not kill the microbes that prefer 100°, and it’s high enough to allow fermentation for higher temp-loving microbes. It’s all about compromise!
5. Do not waste your money on yogurt machines that do not allow you to adjust both the temperature and the time. The Super Gut recipes will require a variety of temperatures and most will need 36 hours to ferment.
6. When selecting an organic half-and-half, make sure there are no preservatives like polysorbate 80. It needs to just say organic milk and organic cream. I personally use an organic brand from Costco.
7. When selecting the time to begin your fermenting project, consider 8 to 9 AM or 8 to 9 PM. Personally, I like making it in the morning so it will be finished a day and a half later at night time. Then I can stick it in the refrigerator overnight and it’s ready the next day.
8. Your first batch of yogurt is going to have more separation than the following batches. This happens to everyone! Don’t worry, the whey and curds can be used to create your next several batches. Consider freezing some of the liquid in ice cube trays, or 2 tablespoon scoops of your curds in small containers that you store in the freezer. When you’re ready to make your next batch, you simply pop one of those into each bowl, add your Inulin and half and half, and you’re ready to ferment!
9. When that first batch comes out of your yogurt maker, you will be very tempted to dig into it right away. Resist the temptation! If you refrigerate it for at least six hours prior to cutting into it, you will have less separation and a thicker product.
10. Don’t think you need to make every single yogurt/microbe in the recipes. Pick the ones that best suit your needs and start with those. Each batch will last you 7 to 10 days in your refrigerator. Be very careful to not contaminate or cross contaminate the yogurt(s) and always use clean utensils.
11. You can add a few drops of liquid Stevia or liquid monk fruit sweetener to your ferments. You can also add fresh berries and nuts.
12. For maximum benefits, consider eating between a quarter cup and a half cup of the variety that you choose. 1/2 cup equals roughly 300 billion microbes.
13. L. Reuteri needs to be consumed approximately every other day for maximum benefits. Many of the microbes do not take up residence and need to be consumed on a rotating basis.
14. In order to support Dr. Davis’s work, please consider purchasing your yogurt maker from him. It is called Ultimate Probiotic Yogurt Maker. Inside is a coupon for an additional set of glass containers. You can purchase a set with the smaller glass jars in them, but then you have to mix everything in a separate bowl and pour it into those small containers. I find the one quart bowls with lids the easiest to use.
Barbara Kerr
Holistic health practitioner
2301 Devine St.,
Columbia, SC
www.TasteOfHealth.biz
803-936-1714
