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Question on SIBO Yogurt Making
Member Forum >> Recipes >> Question on SIBO Yogurt Making

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Posted: 1/7/2025 11:07:54 PM Back to Top   Hello Bob, Thanks for your reply. How do I make sure that the end product has the appropriate count and strains of the bacteria?  Tags:

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Posted: 1/25/2025 4:29:38 PM Back to Top   Hello Bob, I am based out of Seattle, Washington. I thought Dr. Davis recommends DE111 for subtilis(and NOT HU58) when we are making a SIBO yogurt. Is my understanding inaccurate? Please advise Tags:

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Posted: 1/25/2025 11:10:50 PM Back to Top   Hi Bob, Once I complete 2-way with MyReuteri and BNR-17, how do I add subtilis in the 2nd batch without making a slowly-thawed ice cube from the 1st batch(MyReuteri+BNR-17)?  Tags:

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Posted: 2/3/2025 4:21:15 PM Back to Top   Thank you Bob, so the recommendation on LR+LG is at 106 degree Fareheight for 36 hours. Is my understanding accurate? Sorry if I asked you a repetitive question here, would like to just double confirm, thanks again Tags:

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Posted: 2/5/2025 4:34:10 AM Back to Top   Hi Bob, My first batch of LR+LG failed, I maintained 106F for 36 hours.  Should I use the first batch+LR/LG capsules+Inuline for the second batch?  Tags:

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Posted: 2/7/2025 9:56:11 AM Back to Top   Hi Bob, Could you please verify if it’s 104 for 36 hours then? LR+LG recipe?  Tags:

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Posted: 2/7/2025 10:15:19 AM Back to Top   Thank you Bob. Should the lid of the Luvele device be kept open or tight or loosely tighter while the fermentation is in progress? Tags:

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