Dr. William Davis Yogurt Recipe

How to make cultured cream with L. gasseri

This video shows how to make the homemade ‘yogurts’ recommended by Dr. William Davis. I am making L. gasseri in this video. To make B. subtlis and L. reuteri/crispatus, follow the same steps but make them all separately.

Recipe-

1 quart heavy cream

2 Tablesloons potato starch

1 capsule of probiotic

2-3 Tablespoons of the previous batch

When starting without a previous batch- I use 2 capsules of the probiotic. The batches made from this will improve over time.

L. Gasseri cultures at 108 degrees for 36 hours.

L. reuteri/crispatus at 100 degrees for 36 hours.

B. subtils at 94 degrees for 24 hours.

The buttons below have links to buy the yogurt maker and strains of probiotics.

I also make a yogurt with this probiotic for women. I culture it at 100 degrees for 24 hours.