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Manufacturing method L. Lutheri Yogurt made with raw milk and does not contain prebiotic fibers, which are harmful to the gut lining and not allowed in a gut-healthy diet.
Over the past few years I have received many inquiries like this: L. Lutheri yogurt.
This special fermented food was popularized by cardiologist and author Dr. William Davis. Wheat pear Fame. (1)
Fermenting is definitely okay though L. Lutheri If you want to consume yogurt, it’s important to understand the downsides of the approach Dr. Davis recommends.
Half and half is not the best choice
First, Dr. Davis’ recipe uses one quart of pasteurized commercial half-and-half.
Why do we use pasteurized half-and-half, which has little cream in Holstein cow milk and thus no distinct cream line?
What’s worse, the paper packs used to package the halves are toxic!
The container is lined with a thin layer of plastic, so when you pour hot milk into it and seal it, a large amount of microplastics leak out!
We know that you need full-fat milk to make yogurt, but raw milk from Jersey (A2) cows is naturally higher in fat and is a much healthier and easier to digest choice.
As a bonus, buying raw milk supports local farms and keeps your grocery bill out of the pockets of big, illegal dairy oligopolies.
L. Reuteri study
Second, research on health benefits L. Lutheri It’s interesting, but it doesn’t really appeal to me.
I don’t suspect the strain though L. Lutheri It’s supposed to help with gut health, but Dr. Davis’ claims of “reducing wrinkles,” “accelerating healing” (to the point of cutting healing time in half 🤔), and “increasing empathy and the desire to connect with others” are a little questionable… at least for me!
Prebiotic fibers cause inflammation
Third, add prebiotic fiber or potato starch to Dr. Davis’ diet. L. Lutheri The yogurt method does not allow for gut healing protocols like GAPS.
Even if you’re not on the GAPS diet, prebiotic fibers often cause inflammation, even in people with mild digestive issues. A great book on this topic is Fiber Menace.
Some of my reader friends were surprised to learn this fact.
They experienced a great detoxification reaction after eating. L. Lutheri They ate yogurt (which they thought was good for them) and over time their gut imbalance symptoms got worse, probably due to the pro-inflammatory effect of the prebiotic fibers in the colon.
If you really like it L. Lutheri Yogurt? If you enjoy it and find it personally beneficial, there is absolutely no reason not to continue.
I’m not against that practice!
There is solid research. L. Lutheri Strains may help with certain conditions, such as babies with reflux or those with vomiting problems (2).
But I would like to suggest that there is a much better way than Dr. Davis’ approach!
Here’s what you need to do to dial up: L. Lutheri One way to take your yogurt to the next level is to replace the commercial half-and-half (which is toxic!) with raw milk from old-fashioned cows, which naturally produce a lot of creaminess.
Also, skip the gut-inflammating prebiotic fibers and hard-to-digest potato starch! Instead, substitute the gut-healing gelatin that promotes digestion.
Essentially, my raw method is L. Lutheri The yogurt is a simple variation of a slow cooker raw yogurt recipe I’ve been using for years.
In addition to the gelatin, add a tablespoon of homemade kefir made from live grains (not the kefir you buy in stores!).
Kefir made from live grains naturally contains: L. Lutheri Strains. Making small quantities of yogurt involves probiotics from raw milk. L. Lutheri starter.
You can leave out the kefir if you like, but I found it to be thicker and easier to eat with a spoon.
Preparation Tips
L. Lutheri The yogurt has a slightly different texture than regular whole-milk yogurt. The liquid whey and curds are completely separated, making it similar to cottage cheese.
So, you can easily pour in one to one and a half cups of whey without any effort to enjoy the Greek flavor. L. Lutheri yogurt!
Any remaining whey is convenient to use as a starter for the next batch. L. Lutheri It is good to add to yogurt or other fermented foods.
How to Make L. Reuteri Yogurt with Raw Milk
How to make L. reuteri yogurt using raw milk and without the unhealthy prebiotic fibers that cause inflammation in the gut.
guideline
Crush 10 BioGaia Gastrus (L. reuteri starter) tablets using a pestle and mortar (or a plastic zip-lock bag and rolling pin).
Add this powdered starter to the bottom of your chosen slow cooker (I use a small vita clay for making yogurt).
Sprinkle the gelatin over 1 cup of cold raw milk. Mix well to combine.
Add 3 cups of raw milk to the gelatin/milk mixture and mix.
Slowly pour the liquid into the Vitaclay. Stir to mix the L. reuteri starter with the milk/gelatin mixture.
Close the lid, turn on Vitaclay and select the “Yogurt” setting.
Let the yogurt ferment for 24 hours.
Once the yogurt is done, turn off the vita clay and leave it on the counter until it is completely set and comes to room temperature.
Place the VitaClay pot in the refrigerator and chill for at least 2 hours.
Transfer the yogurt to a glass mason jar and store in the refrigerator.
Enjoy rich L. reuteri yogurt in smoothies or bowls topped with fruit, nuts or your favorite natural sweetener.
Nutritional Information
How to Make L. Reuteri Yogurt with Raw Milk
Serving Size (1 cup)
calorie 170
99 calories from fat
% Daily Value*
province 11g17%
7g saturated fat35%
1g polyunsaturated fat
3g monounsaturated fat
Cholesterol 35mg12%
sodium 140mg6%
potassium 355mg10%
carbohydrate 11g4%
protein 8g16%
calcium 301mg30%
* Percent Daily Intake is based on a 2,000 calorie diet.
References
(1) How to make L. Lutheri Yogurt: A Step-by-Step Guide
(2) Lactobacillus reuteri Accelerates gastric emptying and improves reflux in infants.
