The video is a straightforward Q&A format with a timeline in the description matching the topics covered. YouTube provides an auto-generated transcript (with timestamps), which I’ve compiled below in clean, readable text form. Timestamps are approximate based on the visible cues.

### Full Transcript: SIBO & L Reuteri Yogurt, Must-Know Answers

[0:00] Intro
Today I’m diving into some of your burning questions about SIBO yogurt, L. reuteri yogurt, and the many other fermented dairy creations developed by Dr. William Davis. I’ve made more batches of these yogurts than I can possibly count, and I’ve also combed through Dr. Davis’s blog, book, etc., to get you the best answers. For more, I’ll have his website and so on linked for you below. Let’s get started so you can make these gut-healthy yogurts at home.

[0:25] What’s half and half?
Half and half in the US is a mixture of equal parts milk and cream.

[0:38] Do I have to use half and half?
No, but it’s commonly recommended for good texture and higher fat content to support bacterial growth.

[0:47] What type of milk can I use?
Whole milk, half and half, or heavy cream work well. Lower-fat options can be used but may result in thinner yogurt.

[1:06] Can I use goat or sheep milk?
Yes, goat or sheep milk can be used and often tolerated better by some people.

[1:16] Do I have to use ultra-pasteurized milk?
Ultra-pasteurized is preferred because it reduces competing bacteria, leading to more consistent results, but regular pasteurized can work if you heat it properly.

[1:51] What if I’m lactose intolerant?
These long-fermented yogurts (36 hours) drastically reduce lactose as the bacteria consume it, so many lactose-intolerant people tolerate them well.

[2:05] What if I don’t tolerate A1 milk?
Use A2 milk or non-dairy alternatives (see dairy-free video linked).

[2:22] Can I make a non-dairy version?
Yes—coconut milk or other plant-based options work (dedicated dairy-free recipe video linked in description).

[2:31] Why not just take the probiotic?
The yogurt fermentation multiplies the bacteria to much higher counts (hundreds of billions of CFUs per serving) than capsules, and the food matrix may improve delivery/survival.

[2:47] What temperature should I use to ferment my yogurt?
100–110°F (around 37–43°C) is ideal for these strains, especially L. reuteri, which prefers lower temps than traditional yogurt.

[3:16] What happens if I ferment at the temperature of traditional yogurt?
Higher temps (like 110–115°F+) can kill or inhibit these specific probiotic strains.

[3:29] What device can I use to ferment my yogurt?
Instant Pot with yogurt setting (adjustable temp preferred), yogurt maker, sous vide, or even a warm oven/dehydrator that holds steady low temp.

[3:49] What if my Instant Pot doesn’t have a yogurt button or has a yogurt button with no adjustable temperature?
Use “low” yogurt mode if available, or other methods like a cooler with hot water bottles to maintain ~100°F.

[4:29] Do I have to ferment my yogurt for 36 hours?
Yes for maximum bacterial counts and lactose reduction; shorter times give milder but less potent yogurt.

[4:53] Should I sterilize my yogurt equipment?
It’s recommended to sanitize jars/utensils (boil or dishwasher) to minimize competing microbes.

[5:13] Do I have to cover my yogurt?
Yes, loosely cover to prevent contamination while allowing some air exchange.

[5:45] Why is the top of my yogurt pink?
Pink tint can indicate oxidation or certain bacterial byproducts—often harmless, but if it’s bright pink/red with off smell, discard.

[6:12] Is it normal for my yogurt to separate into curds and whey?
Yes, very common due to long fermentation and no thickeners.

[6:20] What should I do if my yogurt separates?
Stir it back in, or strain for thicker Greek-style.

[6:42] What if my yogurt continues to separate on subsequent batches?
May indicate weaker starter; refresh with new probiotic capsule occasionally.

[6:53] Do I have to add prebiotic fiber like inulin?
Highly recommended—it feeds the bacteria and boosts counts significantly.

[7:06] Is it normal for my yogurt to taste sour?
Yes, very tangy/sour due to long fermentation and lactic acid production.

[7:35] How long does it last in the refrigerator?
Typically 1–2 weeks, sometimes longer if no off odors.

[7:39] Can I strain my yogurt to make Greek yogurt?
Yes, use a strainer/nut milk bag for thicker consistency.

[7:48] How much? And how often should I eat the yogurt?
Start small (1–2 tablespoons) and build up; many aim for ½ cup daily, but listen to your body.

[8:06] Does L. reuteri (etc.) permanently colonize the gut?
Not permanently for most people—benefits come from regular consumption.

[8:18] Can I just drink kefir?
Kefir has different strains; these targeted yogurts focus on specific high-potency species like L. reuteri.

[8:59] What strains in particular of these bacteria should I use?
Specific ones: L. reuteri (e.g., ATCC PTA 6475 + DSM 17938 from BioGaia/MyReuteri), B. coagulans or subtilis, L. gasseri, etc. (links in description).

[9:40] Do I use the MyReuteri capsule with 10 billion or 20 billion CFUs?
Either works; higher CFU gives stronger initial inoculation.

[10:01] What’s the glycemic index of this yogurt?
Very low due to lactose consumption during fermentation.

[10:26] How much protein is in this yogurt?
Similar to the base dairy—around 3–5g per 100g, higher if strained.

[10:39] Can SIBO yogurt eradicate SIBO?
It may help manage/reduce overgrowth for some (per Dr. Davis’s approach), but not a guaranteed cure—consult a doctor.

[10:49] How many times can I reculture with a previous batch of yogurt?
Usually 4–10 times before bacterial potency drops; restart with fresh probiotic.

[11:06] Are these yogurts ok for pregnancy?
Generally considered safe, but check with your healthcare provider.

[11:25] Can you mix these probiotics with other yogurt?
Better to keep separate to avoid competition; use dedicated batches.

[11:42] Can children eat this yogurt?
Yes, in small amounts; adjust for age/tolerance.

[12:23] Can I freeze my yogurt?
Yes, freeze in portions; texture may change slightly upon thawing.

[12:37] Can I use a blender?
Yes for mixing ingredients, but avoid overheating.

(The video ends with reminders to check linked resources, Dr. Davis’s site, and the channel’s other yogurt recipe videos.)

If you need a version without timestamps, a summary of any specific section, or help making one of these yogurts, just let me know! The description also has affiliate links to probiotics, equipment, and Dr. Davis’s resources if you’re planning to try it.

Learn the must-know answers to your burning SIBO and L. Reuteri questions and tips to make these powerful yogurts safely and effectively. L reuteri yogurt video    • This Yogurt Could Increase Oxytocin, L Reu…   SIBO yogurt video    • This Yogurt Changed My Life, SIBO, Rosacea   Dairy-Free SIBO, L reuteri, etc. yogurt video    • Transform Your Gut, Dairy-Free Yogurt, SIB…   Regular and Greek yogurt video    • Stop Wasting $ On Yogurt, Make It! + Probi…   TIMELINE 0:00 Intro 0:25 What’s half and half? 0:38 Do I have to use half and half? 0:47 What type of milk can I use? 1:06 Can I use goat or sheep milk? 1:16 Do I have to use ultra-pasteurized milk? 1:51 What if I’m lactose intolerant? 2:05 What if I don’t tolerate A1 milk? 2:22 Can I make a non-dairy version? 2:31 Why not just take the probiotic? 2:47 What temperature should I use to ferment my yogurt? 3:16 What happens if I ferment at the temperature of traditional yogurt? 3:29 What device can I use to ferment my yogurt? 3:49 What if my Instant Pot doesn’t have a yogurt button or has a yogurt button with no adjustable temperature? 4:29 Do I have to ferment my yogurt for 36 hours? 4:53 Should I sterilize my yogurt equipment? 5:13 Do I have to cover my yogurt? 5:45 Why is the top of my yogurt pink? 6:12 Is it normal for my yogurt to separate into curds and whey? 6:20 What should I do if my yogurt separates? 6:42 What if my yogurt continues to separate on subsequent batches? 6:53 Do I have to add prebiotic fiber like inulin? 7:06 Is it normal for my yogurt to taste sour? 7:35 How long does it last in the refrigerator? 7:39 Can I strain my yogurt to make Greek yogurt? 7:48 How much? And how often should I eat the yogurt? 8:06 Does L reuteri (etc.) permanently colonize the gut? 8:18 Can I just drink kefir? 8:59 What strains in particular of these bacteria should I use? 9:40 Do I use the MyReuteri capsule with 10 billion or 20 billion CFUs? 10:01 What’s the glycemic index of this yogurt? 10:26 How much protein is in this yogurt? 10:39 Can SIBO yogurt erradicate SIBO? 10:49 How many times can I reculture with a previous batch of yogurt? 11:06 Are these yogurts ok for pregnancy? 11:25 Can you mix these probiotics with other yogurt? 11:42 Can children eat this yogurt? 12:23 Can I freeze my yogurt? 12:37 Can I use a blender? PROBIOTICS L. REUTERI MyReuteri https://www.oxiceutics.com/products/m… BioGaia Gastrus https://www.amazon.com/dp/B01AH3RT9Y?… B. COAGULANS Schiff Digestive Advantage https://amzn.to/3xTfvDT (Schiff Digestive Advantage if the above is sold out https://amzn.to/3BixMMk) B. SUBTILIS Of note- The revised recipe uses B. Subtilis instead of B. Coagulans due to more predictable results. You may still choose to use B. Coagulans if you desire. Microbiome Labs https://www.amazon.com/dp/B087N2NPM9?… L. GASSERI Dr. Mercola Biothin/L. gasseri https://www.amazon.com/dp/B09CSFTM24?… YOGURT MAKING EQUIPMENT 6 Qt Instant Pot Pro (MY FAVORITE! adjustable yogurt temp) https://www.amazon.com/dp/B08PQ2KWHS?… 6 Qt Instant Pot Pro Plus (more advanced than mine, also has adjustable yogurt temp- use if the above link doesn’t work) https://amzn.to/446Syd8 6 Qt Instant Pot Duo Plus https://amzn.to/4cQAGp1 Great yogurt maker (adjustable temperature & can choose size of glass jars) https://lvnta.com/lv_6UDdwUost0Dwy1d4OK Yogurt strainer https://amzn.to/4eZTWT1 Nut milk bag https://amzn.to/45X7dY6 Quart Mason jars set of 2 https://amzn.to/3H3hBoS Quart Mason jars set of 12 https://amzn.to/3H481C9 PRE-MADE YOGURT STARTER CULTURES L. reuteri starter culture (“as recommended by Dr. Davis”) https://amzn.to/4dhyAOE L. gasseri starter culture (available from the same company but does not show an affiliation to Dr. Davis) https://amzn.to/3BfEouX Super Gut book https://amzn.to/3YKBia9 *As an Amazon Associate, I earn from qualifying purchases. Thanks for your support! ‪@DrDavisInfiniteHealth‬ Dr. William Davis’ yogurt recipes: https://innercircle.drdavisinfinitehe… Dr. William Davis’ website: https://drdavisinfinitehealth.com STAY CONNECTED Instagram:   / wholeshenanigans   Facebook:   / wholeshenanigans   Pinterest:   / wholeshenanigans  

Have you struggled to get your l. Reuteri yogurt to come out creamy, rich and awesome every time? We did and so did a lot of our friends and clients. I made my l. Reuteri video 6 months ago. This is my updated video that shows you exactly how I now make my l. Reuteri to get a great finished product every time – following 4 key points! Be sure to watch to the end – I added special bonus content after the initial video was done! Items I use – none of these are sponsored: l. Reuteri starter capsules: https://www.oxiceutics.com Ultimate Yogurt Maker: https://amzn.to/3GOjSop Anova Sous Vide Cooker 2.0: https://amzn.to/44SeJoz Sous Vide 12 qt Container: https://amzn.to/47302QH Inulin: https://amzn.to/4mlTnFX Dairy Products – A-2 dairy from either Alexanders or Origin (the two brands that are available in our local stores. You can use regular dairy but we find that A-2 works better for many of our clients with dairy sensitivity. For more information on the benefits of A-2 Dairy: https://www.originmilk.com To make l. Gasseri Yogurt, this is the starter capsule we use: Dr Mercola Biotin Probiotic 10 Billion CFU: https://amzn.to/3HriKXU Connect with us at: https://www.lifestyleforhealth.com Join us on FB at:   / lifestyleforhealth  

Guys, I’m going to give you some tips and tricks how to make El Rutderai yogurt. Better than Dr. Davis, better than Dr. Berg. They have done a wonderful job doing research, development, coming up with the raw materials, showing us what to do. But there really is some tricks so you can master this and it’s better than what they’re making. First and foremost, I read all these comments and it says, “Hey, I keep on trying. You know, my yogurt, it’s just not coming out. it’s

not consistent or it’s runny or it’s this or it’s that or it’s bitter. I can solve all your problems. First of all, if you’re not washing your bowls in a manner in a way that is getting all the detergents out of them, I wash everything again with our drinking water that is reverse osmosis. Okay, so my bowls, okay, these have been washed out. There’s no detergents in these whatsoever. That is the first thing you want to do. The second thing you want to do is give yourself a good scoop. Okay?

Now, the first time you make this, boom. See this? There you go. The first time you make it, this is going to be broken down. That is normal. Okay? It’s going to look like a custard to cheese. It’s going to look like you messed up somewhere. No. The second time, because what you’re going to do is you’re going to make it again. You can eat it. You can drain off all the liquid. But again, this time, the second time, it’s going to come out and look really, really good. And after I cook it here, okay,

for 36 hours at 99°, I will show you what it comes out looking like. It comes out fantastic. Again, one of the problems is not the half and half. I know Dr. Davis, Dr. Berg say, “Hey, use organic.” If you want to spend extra money and get organic, you can. Here’s the problem. People are pulling this half and half right out of the fridge and going ahead and making it. Friends, no, no, and no. Leave this on the counter for about an hour. Let the half and half that you’re going to use get to

room temperature. Shocking the elderai, okay? Your culture. You don’t want to shock it with something that’s super duper cold. If you get this lukewarm, you would not believe the difference alone that that will make. Now, Dr. Davis sells his Eluterai for like $129. Oh, Dr. Davis, I love you, but you’re killing me. Now, remember, this is like 10% of the cost. It’s the right strains, but it’s a lower dose, but what are you doing? You’re growing it. So, it’s multiplying exponentially like you would

not believe. And those are the strains that you are going to find that are on the more expensive product. And I’m going to crush these up in my mortar and pestle. Look, I put them right in there. And then what am I doing? Watch this very carefully. I’m just crushing them. And guess what? Why am I doing this? Because if I go with the name brand that he’s created, it’s $130 versus this. This is like less than $20. Okay? And here’s the thing. All I’m doing is I’m I’m making this a powder. That’s all I’m

doing. Now, I always add a little bit of the pills, okay, to the yogurt that I’ve already made. Dr. Davis and Dr. Berg both say you want to add some of this. I got this one. It’s from Swanson. It’s been working perfectly. It’s very inexpensive. I’ll put links in the description for everything. And what I do is I just open up one of these capsules. Okay, there’s your capsule. And then I’m just letting that go in there. Okay, now what I’m going to do next is I’m going to add a

little bit of half and half. Like that. Not much. Okay, that’s probably a little too much. And I’m just going to whisk this around. I’m going to mix all of that. Now I’m going to add a scoop a scoop and a half of inolin right here. Okay. And once you get this, this is going to last you for a couple years, unless it gets really bad or something. Now, I’m going to go ahead and whisk that in. And you can see with that fiber, okay, guess what you have? It’s starting to thicken up now. That’s what

you want. But you really want to make sure that you get this get it really blended nice. So now I’m going to take my half and half. I’m going to pour it in here. Kind of measure it off. I’m not going to go all the way to the top. I’m going to pour that in there. I’m going to do it again because my yogurt maker can do two of these. I’m going to pour it in there. And then I’m going to whisk that again. And remember, I clean this with good water, not just tap water cuz I don’t want that

chlorine. With good water. Now, I’m stirring it up again. Okay. And you can say you’re going to see a little bit of foam on top. That’s normal. And you don’t want to fill this. Listen, listen, listen. You don’t want to fill this all the way up because as you’re whisking it, it’s expanding the volume. Okay? You want to go, you know, leave leave about a quarter inch off the top. Stir that in really really good. And then we’re going to go over here. Stir just a little bit more.

I want it equally. Okay. Then I’m going to pour it in. Right like that. That’s perfect. I have another one here. I’m going to put this here. Then I’m going to stir it again. I don’t want anything settling. Then we’re going to pour it in again. And that’s perfect. And I would rather put less in than overfill it. So this is just kind of wasted, you know. But that’s my put the lids on. I’m very careful putting the lids on. Now this yogurt maker right here is the best that

I have found out there. And I’ve gone through several of them. Okay. Turn on. You do that. I don’t want 108. So, I’m going to first I turn it on and then what do I do? Yeah, I have a sticker there. I’m going to go down to 99. That is the perfect temperature. Then I’m going to hit this button and I’m going to go up because I want 36 hours. Okay, so now I have 36 hours at 99°. I’m going to go ahead and put my Eluterite in here. And this is going to come out perfect. Then I’m going to add water.

Not all the way to the top, okay? Almost to the top. Because here’s what’s going to happen. If you overfill these, you’re going to notice the lid lifts off and water gets up into this and your yogurt is using warm water. Okay? I’m not using cold water. I want it warm. Not hot, but warm. That’s going to make the consistency that much better and there isn’t this shock to the yogurt. That’s perfect. Let me zoom in on there and show you how that looks. That is right where I want it. Just a little bit

below the lid. I’ll go ahead and get that water off of the top. And again, I’m going to let this go for 36 hours. Let me show you what it looks like. They give you the discount codes for the yogurt maker for both El Rutery. This right here, which they say to use this uh the mortar and pestle. You can get away without one of these, but it does come in handy. But again, if you don’t have one of these, you can use something and smash those tablets against a plate. Make sure there’s no chunks in it and

you’re going to be more than fine. And I tell you what, if you do these tips and tricks that I’m talking about, you would not believe the difference. and the consistency. The first time, I have to tell you, because so many people quit, they get frustrated. Going to come out separated. That’s normal. The second batch, okay, you’re not going to have that problem whatsoever. Leave the half and half out for at least an hour to get room temperature. And again, I’ve used the organic stuff before. I’ve used the

Sam’s Club stuff. I’ve used the Costco stuff. All of it seems to be the same. I really can’t see any difference when I’m making this. And I’ve made this batch, oh my gosh, so many times. and I’ve really perfected it where it is just nothing but yummy and the benefits are out of this world. Let me show you what it looks like. This is what this looks like. It’s been in the fridge for 24 hours and look at the consistency of that. That is perfect. This is how you want it. You want it to look like that. Now,

when you’re dishing this out, I do more than a half a cup. Dr. Berg say use about a half a cup. I get a pretty big cup. About that. Okay. Now watch it. See how there’s this indentations here? After you scoop some out, level it out and you won’t get that liquid on top. If you’re eating it and you notice it’s really tart, almost like you’re sucking on a sour head. What it means is you put too much of this in there. They say to put two scoops of this in there. You can go one, you can go one and a half. But

if you find out that it’s really sharp, it has a bite to it, dial it back. Cut it back and you won’t have that problem. What that means is you’re overfeeding the culture and it’s getting like it’s almost fermenting in a way where it’s like, wow. You could still eat it. There’s no problem eating it, but this is perfect. This is what you want right there. Consistency of yogurt. Um, I eat it straight first thing in the morning. For me, it’s most effective. Okay. early

in the morning with an empty stomach. When I go to have breakfast, I’m not eating as much. And friends, I cannot tell you the benefits of this stuff. I across the board, there’s so many different things from libido, from you not getting as fat. You’re eating like you normally eat, but the weight isn’t sticking to you anymore. It’s almost like you’re gaining muscle, you’re losing fat. Have I if you have digestive issues, try this. go ahead and put links in the description. Okay, for the yogurt

maker, for the insulin, for the rutery, and again, this is the correct strain right here. I’ll go ahead and put that in. This seems to help. Dr. Berg says add this uh trial and error. A lot of people add this and it really adds to the consistency. So, it’s more like yogurt. If you don’t add this, you’re going to notice this really breaking down. You don’t want that. in the fridge. It can last about 2 and 1/2 weeks. I eat it until I can’t eat it. And what I mean by that is when it

becomes so sharp in taste, like bitter, I realize, hey, it’s time to make a new batch. And again, 36 hours is no big deal. Thanks for listening. Thanks for watching. And give me a thumbs up if you like