Damaged stomach

Oh, that's very thoughtful of you, thank you so much :D

I also have something amazing to say. Remember I said I didn't have any money? Well, it turns out the next day a friend called me and said he needed a screen. Turns out I had a spare one from a while back and it was a little old and I sold it to him for $40. So now I have some money! Luckily, the yogurt maker here is $20 and it's on sale! I also found the l,reuteri ATCC PTA 6475 strain probiotics, but I think there's a bit of a problem here.

It comes with l,reuteri dsm 17938 and comes with a total of 200 million l,reuteri in both strains, although I think the amount doesn't matter. For now, it's the only one I found priced at almost $20. The others that only have the 6475 are at 70 or 80 dollars and they are not in my country so the shipping would take 1 to 2 months, so I can't pay that since it is very expensive for my situation. So, I only need the inulin and I could start.

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This is the Demons taking care of you in action!
Often when things fall into place, it is the Gods having their hands at play here, and guiding us towards what we seek, and need! :)

I am happy for you! The self made yoghurt is certainly the Most powerful way to restore your gut micro biome. I restored mine, with this yoghurt, Kefir, much salad, working out and following a healthy lifestyle in around 14 Days, to the point I didn’t notice any difference. (I had to take a round of antibiotics last year as well for 5 days, that noticeably damaged my biome)

1: Regarding the L Reuteri Strains

I don’t believe there is any issue with having 2 strains of Bacteria in place. In fact, I believe this is even benefical. I just went with the specific strain ATCC PTA 6475 because they were specifically used in the study. So, I believe, using the probiotics you found should work just fine, and should also be slightly better!

2: Regarding the Milk

All sorts of milk should work to be honest!
pasteurized Milk does not have any other bacteria left inside, that naturally occur in Milk - Which is good, so there is no competition against your L Reuteri! You can Isolated „breed“ L Reuteri in pasteurized milk. And you should actually use this milk.

Ultra heated milk, should also work just fine. I am playing around with Lactoferrin, and this for example, speeds up the fermentation. So the UHT Milk can have a slightly different fermentation time - but this should only slightly affect the outcome! It should work regardless, as you put in milk, bacteria and the Food (inulin) for the bacteria!

When you can choose between whole milk, skimmed milk or semi skimmed milk, I would go with the higher fat contents for the better taste of the yoghurt! :)

I use whole milk with 3.5% fat. This is the Standard milk in Germany. I just add the milk, L reuteri and the Inulin. i also use „Glycine“ and add it to the yoghurt after it is done, to sweeten it. It is an amino acid that is good for the skin, hair, nails, and also gut barrier. But you can use any sweetener you wish, or just eat it naturally.

My first two batches failed. My 2 mistakes were:

Mistake #1:
I did not mingle the bacteria into the milk well enough, and the powder L Reuteri clumped up. This trapped the bacteria, and prevented the fermentation and growth of L Reuteri.
So make sure, to add a little milk, then the bacteria, mix it well together, until it is a paste or not clumping. Then you can add more milk and the inulin.

Mistake #2:
The bacteria ferment in an environment with no oxygen (anaerobic fermentation). So you need to fill the container almost fully with milk, so that there is not much air left inside. But you need to leave a bit of air inside, because the Bacteria produce CO2 gas, and this needs some space to expand. You might need to test this out, and work with trial and error.

The finished product contains CO2 gas, and the carbonic acid gives it a sour taste. It can also smell… very intense! Which is of course Only natural, thinking that you scoop up Billions of strong and striving Bacteria with each spoon your scooping inside your mouth!
Just don’t smell it too much and just eat it - it does not taste bad, it just smells very intensely. :P

It can also be either really clumpy or very creamy - both is normal - it just depends on the amount of CO2 Gas inside the yoghurt. More CO2 makes it very smooth and creamy, as it loosens the consistency. I found the more clumpy it is, the more acidy/sour it is.

You are on the right track and I am sure the Gods are guiding you towards betterment!

Hail Satan!

Oh, that's very thoughtful of you, thank you so much :D

I also have something amazing to say. Remember I said I didn't have any money? Well, it turns out the next day a friend called me and said he needed a screen. Turns out I had a spare one from a while back and it was a little old and I sold it to him for $40. So now I have some money! Luckily, the yogurt maker here is $20 and it's on sale! I also found the l,reuteri ATCC PTA 6475 strain probiotics, but I think there's a bit of a problem here.

It comes with l,reuteri dsm 17938 and comes with a total of 200 million l,reuteri in both strains, although I think the amount doesn't matter. For now, it's the only one I found priced at almost $20. The others that only have the 6475 are at 70 or 80 dollars and they are not in my country so the shipping would take 1 to 2 months, so I can't pay that since it is very expensive for my situation. So, I only need the inulin and I could start.

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Oh btw, my pills have a count of 5 Billion Bacteria. I have little jars of 200 ml and use 1/2 a Pill, so 2.5 Billion on them.

Maybe try to add 1 Pill (400 Million Bacteria) and around 1-1.5 Tea spoons of Inulin for each serving of 200 ml Milk.

Let it ferment for 36hrs, if the yoghurt is too westery, try the same, but ferment for 40hrs and compare the results.

Oh, that's very thoughtful of you, thank you so much :D

I also have something amazing to say. Remember I said I didn't have any money? Well, it turns out the next day a friend called me and said he needed a screen. Turns out I had a spare one from a while back and it was a little old and I sold it to him for $40. So now I have some money! Luckily, the yogurt maker here is $20 and it's on sale! I also found the l,reuteri ATCC PTA 6475 strain probiotics, but I think there's a bit of a problem here.

It comes with l,reuteri dsm 17938 and comes with a total of 200 million l,reuteri in both strains, although I think the amount doesn't matter. For now, it's the only one I found priced at almost $20. The others that only have the 6475 are at 70 or 80 dollars and they are not in my country so the shipping would take 1 to 2 months, so I can't pay that since it is very expensive for my situation. So, I only need the inulin and I could start.

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I made the yoghurt successfully with lactose free milk btw! :)

I made the yoghurt successfully with lactose free milk btw! :)

Great! I just hope I get it right the first time when the machine arrives.

By the way, I had to return the previous yogurt maker I bought for less than $20, as it didn't have a temperature regulator or other functions, so I endured the stomach pains, went to the store, complained to get my money back, luckily they did.

I'm looking for secondhand ones now and found some, I just need the same thing as always, money. So I'm going to sell my computer screen, which is worth the same $90. That would be enough for a secondhand one and the inulin.
I've already bought the probiotics and they will arrive in a few days.
I've also been thinking for days that taking the probiotics is going to make me sick, and that's because I naively read a few months ago that many probiotics cause discomfort and all that. In that case, should I start with a spoonful a day, right? Or should I take it after a meal, for example breakfast? How do you normally make it? Anyway, thanks again for showing that it can be made without lactose, you have helped me a lot in the short time we have been talking :d

I've also been thinking for days that taking the probiotics is going to make me sick, and that's because I naively read a few months ago that many probiotics cause discomfort and all that.

I have also read that this is the case for some bacteria strains and for some people - I‘ve never had that issue to be honest. But I am not the best example as I eat Lots and Lots of fermented foods and plant fibers😅

In that case, should I start with a spoonful a day, right? Or should I take it after a meal, for example breakfast? How do you normally make it?

I personally eat 200ml of this yoghurt each day as breakfast at around 11:00 in the noon. Yeah, you should start with small amounts, test how your body reacts to this food. You can have a small amount after your meal. It’s not really a yoghurt, it’s rather a therapeutic L Reuteri treatment to restore the gut micro biome. You can increase the amount after 2-3 Days when you are sure that your gut is handling it well. If something like diarrhea happens, it is likely that bad bacteria in the gut rebel against L Reuteri - but this should get better over time, if this happens at all.

How do you normally make it?

I add Milk, 2.5 Billions Bacteria of the L Reuteri Strain, with a tea spoon of Inulin and let it ferment for 36h at 37 or 36 Degrees (temperature of the Human body).
After the fermentation process, I add Glycine and Lactoferrin for the taste - This makes it even a tiny bit healthier and sweet! (As it can be very sour)

Anyway, thanks again for showing that it can be made without lactose, you have helped me a lot in the short time we have been talking :d

I am happy to hear that I am of assistance, thank you! :)
That’s why I am here, you can always approach me, and keep me updated!!

@NinRick I have taken antibiotics years ago, and they definitely had a detrimental effect on top of their usefulness. I see you have delved into this topic quite a bit. Thank you for sharing your knowledge and experience, I will put it to good use.

@NinRick I have taken antibiotics years ago, and they definitely had a detrimental effect on top of their usefulness. I see you have delved into this topic quite a bit. Thank you for sharing your knowledge and experience, I will put it to good use.

Thank you for your words! I am happy this helps you :)

Thank you for your words! I am happy this helps you :)

Hello! After several days of searching for the machine, I found this one on Amazon; ""IRIS OHYAMA Yogurt Maker KYM-014 (WHITE)【Genuine Domestic Products of Japan】【Shipping from Japan】""

Since it seemed good to me and there were people who made the l,reuteri strain with this machine, I bought it. It was supposed to arrive between March 4th and 17th at the latest. I don't know how, but just today I got the machine and I was very surprised.

Anyway, now I only needed the inulin since I have the l,reuteri pills. I also took advantage and took the pill to get used to the strain even if it was in minimal quantities (200M of each strain). I've been taking it for 11 days now, but I was very surprised that it arrived so soon.

Now I only need the inulin and that's it. Also, as you said before, I tried some fruits and vegetables, for example watermelon, grapes, apples and peaches (although this one made me feel bad because of the excessive burping it caused), the rest I tolerated well, it was just bloating and burping as usual. I'm trying to vary my diet more.

When I start fermenting I'll let you know to see if it went well or not haha.

What you need is:
-the Bacteria L Reuteri. You need this special strain ATCC PTA 6475 here is a link to a product:
https://de.iherb.com/pr/biogaia-osfortis-with-vitamin-d-60-probiotic-capsules/103147
-Inulin: fibers that the microbes eat and grow
- Milk
- a yoghurt maker

That’s it!

Is this just that one bacteria specific?
Is there all in one solution?
Do you know about raw milk?
Do you wash these with chemicals?
Do you have recommendation for alternative antibiotic?
Have you made kefir as well? (as far as I can tell the process is almost the same)