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PERFECT L. Reuteri Yogurt Cook with Anova Sous Vide Precision Cooker

Inner Circle Member Forum >> Bowel Flora and Digestive Health >> PERFECT L. Reuteri Yogurt Cook with Anova Sous Vide Precision Cooker

NoMercy

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Posted: 2/19/2019 10:17:29 AM
Edited: 2/19/2019 10:19:03 AM (2)
 

I made my first batch of Dr Davis’ L. Reuteri Yogurt and it was so easy!
I used the Anova Culinary Sous Vide Precision Cooker | WI-FI + Bluetooth device and the cook was effortless and easy.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B01HHWSV1S?th=1

 

I followed Dr Davis’ recipe protocols:

1 qt Organic Half & Half (Sprouts Market)

2 tablespoons inulin (Amazon)

10 crushed tablets BioGaia Gastus (Amazon.

 

I crushed the 10 BioGaia Gastus tables with a rolling pin.  (maybe 30 seconds)

I then combined the crushed BioGaia Gastus tablets with the 2 tablespoons of inulin in a glass bowl and mixed in 2 tablespoons of Half & Half to create a slurry.  (Maybe 3 minutes, including stirring).

I then added the remainder of the Half & Half and stirred for another minute.

I poured the concoction into 3 mason jars.

I then placed the 3 mason jars into a tub of water pre-heated at 105°

I set the Anova Sous Vide timer for 36 hours and set the temp at 105° .

I walked away and came back 36 hours later to PERFECT and delicious thick and tangy yogurt!

So easy!  I highly recommend the Wifi version of the Anova Sous Vide because you can monitor & adjust the settings from anywhere.  I literally set it and walked away! 

 

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Posted: 2/19/2019 6:56:29 PM
 
Perfect, No! 

You can appreciate why I discourage people from reinventing the wheel and sticking to the basic methods I came up with: beautiful, delicious end-results. 


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Posted: 3/16/2019 1:09:38 PM
Edited: 3/16/2019 1:11:09 PM (1)
 
Are you using inulin?  If so, how much?
I cook at 105 for 36 hrs.  I use 1 pt mason jars. 


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Posted: 3/18/2019 3:27:00 PM
 
BioGaia responded to my email and confirmed it is the same product, just marketed in different ways by different partners.
"


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Posted: 3/23/2019 1:34:36 PM
 
No Mercy:

Are the mason jars sealed with a lid?  Do you submerge the mason jars in the tub of water?

Thank you,
Virginia


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Posted: 3/23/2019 1:58:08 PM
 
are metal lids ok?
sorry I am a real novice at this ;-)
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Posted: 3/25/2019 6:47:21 PM
 
Thanks NoMercy.   I’m on it!
 
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Posted: 5/16/2019 12:00:46 PM
 
As a further check, consider taking the temp of the finished yogurt. Your goal is 97 degrees. I run my sous vide at 100 degrees, per Dr. Davis, to get that final result.


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Posted: 8/3/2019 12:26:52 PM
 

Is this just a device that attaches to the inside of a pot?
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Posted: 8/3/2019 2:28:56 PM
 
Guitar, yes, if you’re referring to a sous-vide stick device. It’s very simple and easy to use. 

https://anovaculinary.com/?adnet=g&gclid=EAIaIQobChMI75771Lfn4wIVlpOzCh1dywONEAAYASAAEgICUfD_BwE


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Posted: 4/6/2020 10:22:25 AM
 
NoMercy........Do you heat the half and half before adding the inulin and tablets? I have been heating it to 105 degrees. Maybe I can skip this step. Thanks much!


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Posted: 4/25/2020 3:57:50 PM
 
Yes, there’s enough water to cover 6 pint jars, in my case. My container isn’t tall enough for quart jars. The Anova circulates the water gently. I set the Anova for 100 degrees F, and the finished yogurt is 97 degrees F.
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