There are two books that changed my world for the better this past year.
One is “Super Gut” by Dr. William Davis
He has a blog with free recipes and advice.
Homemade yogurt is not easy to make nor is it straightforward but I have noticed a lot of healthy changes in my body and the only difference in my life is that I’ve been eating L. Reuteri and Super Gut SIBO yogurt since April.
Learning how to make homemade yogurt has been quite the journey.
I’m still on that journey!
I rarely watch videos that are over ten minutes, but this one is great, with advice on how to make the Super Gut SIBO busting yogurt in a much less messy way to the way I’ve been doing it.
That alone makes it a helpful video.
Dr. Debbie Ozment also recommends adding acacia fibre. I’ve ordered some. I’ll report back.
Fiber added to the recipe helps the good bacteria in the culture to multiply. But it doesn’t mean the yogurt has fibre as one of its constituents. I’m not sure we should be adding fiber to our diet. Kevin Stock is very interesting on the subject.
I’ve been making all the Dr. Davis yogurts with single cream, whole milk and organic inulin, plus Dr. Davis’s starter culture tablets.
How you make your batches is important, as the culture may lose potency over time. That’s not in the book, or I haven’t seen that even though I’ve reread the book at least three times.
Dr. Debbie Ozment makes the Super Gut yogurt from a jar of yogurt she made earlier. And she doesn’t talk about whether the culture “weakens” if you keep using the last yogurt batch for the next one.
So I’ll report back on my research.
We don’t have “half and half” in England so this is how you make it: either 50/50 single cream and whole milk, or 25% heavy cream and 75% whole milk. That’s it.
I use pasturised and homogenised organic whole milk.